Banza Launches Category-Changing Mac and Cheese
Detroit, Michigan (PRWEB) July 29, 2016 -- Today, Banza announces the official release of its newest product line: healthier mac and cheese. Banza Mac revitalizes the mac and cheese category, mixing their signature chickpea pasta with delicious cheese sauces.
The new mac and cheese products represent the brand’s first packaged meals.
“We’re excited to release Banza’s twist on everybody’s childhood favorite,” said Brian Rudolph, co-founder of Banza. “Our mission is to take the foods that people love and make them better. With our new mac and cheese, we wanted to bring mac lovers the accessible, cheesy comfort food they love, but without the guilt.”
Banza’s boxed mac and cheese is made with their chickpea pasta, and includes a cheese pouch. Banza Mac has 18g of protein, 8g of fiber per serving, and far fewer net carbs than your average mac and cheese.
The new products are made with their non-GMO chickpea pasta and real cheese. Banza Mac is an excellent source of calcium, fiber and protein with zero grams of trans fat per serving. It’s gluten-free and rBST-free.
Banza mac and cheese is available in four varieties:
• Shells and Cheddar (mini-shell shaped chickpea pasta)
• Mac and White Cheddar
• Mac and Cheddar
• Mac and Creamy Deluxe Cheddar
Banza's new products are rolling out to select retailers nationwide: H.E.B, Fairway, Wegmans, ShopRite, Harris Teeter, and Whole Foods in Southern California, Hawaii, Arizona, and Nevada. For more information and store availability, visit their store locator. Banza Mac is currently available in all varieties on their website eatbanza.com, and on Amazon.
Media Contact:
Cathryn Woodruff
cathryn(at)eatbanza(dot)com
(914) 330-6571
** High-res Images Available **
About Banza:
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 2,700 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 most recently, Good Morning America.
Cathryn Woodruff, Banza, http://eatbanza.com, +1 (914) 330-6571, [email protected]
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