Since we’ve launched, spaghetti has been our most requested shape. We’ve been working hard to make this a reality. It’s exciting that it’s finally coming full circle!
Detroit, Michigan (PRWEB) September 14, 2016
The new shape joins the ranks of Banza’s current pasta offerings: penne, rotini, elbows and shells. And it packs the same nutritional punch - with 25g of protein, 13g of fiber, and 40% fewer net carbs than traditional pasta. It’s also gluten-free, low glycemic, vegan, Kosher, and Non-GMO Project Verified.
Spaghetti launches soon after the brand released four flavors of its healthier boxed mac and cheeses in July. The one-two punch of product launches is no coincidence. Driven by the mission to make comfort foods more nutritious, the Banza team is focusing on reinventing classic staple foods. Banza spaghetti is a powered up, sneaky healthy swap for the traditional version.
“When I first started making chickpea pasta in my kitchen, I almost always made spaghetti,” said Brian Rudolph, co-founder of Banza. “And since we’ve launched, spaghetti has been our most requested shape. We’ve been working hard to make this a reality. It’s exciting that it’s finally coming full circle!”
Banza spaghetti is available in all varieties on its website eatbanza.com, and on Amazon. The new shape is currently on shelves at HEB, Jewel-Osco, and ShopRite - with more stores soon to come nationwide.
Experience Banza’s newest products: spaghetti and mac and cheese, at Natural Products Expo East, Booth #1635. Baltimore Convention Center, Baltimore, MD on September 22-24.
For more information, product photos or an interview, please contact Cathryn Woodruff: cathryn(at)eatbanza(dot)com; (914) 330-6571.
Banza, founded by brothers Brian and Scott Rudolph, is a food innovation company with the mission to take the foods people love and make them better, by using more nutritious ingredients. Banza’s first product is a pasta made from chickpeas - with double the protein, four times the fiber and nearly half the net carbs of traditional pasta. In 2013, seeking a healthier version of his favorite food, Brian started making chickpea pasta by hand in his kitchen. Since launching in retail in 2014, Banza pasta has expanded from 2 stores to over 3,000 nationwide. Banza has gained recognition as one of Time Magazine’s Best Inventions of 2015, and been featured in NYT Food, Forbes 30 under 30, Entrepreneur Magazine, The Today Show, and Good Morning America. For more information, please visit eatbanza.com, Facebook.com/eatbanza, and Instagram.com/eatbanza.