Banza Launches Rice Innovation, Jumping Into Brand New Category

NEW YORK, Feb. 19, 2019 /PRNewswire/ -- Today, Banza, the company known for making chickpea pasta, announced the creation of a new product: Chickpea Rice. Utilizing the same bold energy that catapulted Banza to become the fastest growing pasta company in the U.S., this product innovation will allow Banza to further its mission of making nutritious food more accessible—by offering healthier versions of comfort foods that people already know and love.

With three times the protein, double the fiber, and 30 percent fewer net carbs than brown rice, Banza's rice is a delicious, high-protein, high-fiber, reduced-carb alternative to rice, quinoa, and other grains. Naturally gluten-free, Banza's rice is tasty, quick and easy, and is a shelf-stable, satiating base or side for any meal. Banza's rice is available in two varieties: Chickpea and Tricolor Legume (a mix of chickpea, red lentil, and green pea rice). Banza, which is the fastest selling pasta brand at Whole Foods Market, is now launching its new rice in the rice and grains aisle of Whole Foods locations nationwide.

"Similar to what we did in pasta, we're excited to upgrade an equally popular staple food," said Brian Rudolph, co-founder and CEO of Banza. "We're so grateful for Whole Foods' partnership in helping us bring a more nutritious rice to more people."

Since launching nearly five years ago, Banza has become the fastest selling pasta brand in the U.S. within the top 50 pasta brands, and is currently sold in more than 11,000 stores. Banza now has 17 total SKUs, including two new seasonal mac and cheese varieties that launched in late 2018, Shells & White Cheddar and Cacio e Pepe. Expanding once again with the latest category-disrupting innovation is only furthering the company's goal of making the foods you love, love you back.

For more information about Banza, please visit eatbanza.com.

About Banza
Banza, founded in 2014 by brothers Brian and Scott Rudolph, is on a mission to make nutritious food more accessible. Banza's first product was pasta made from chickpeas—with double the protein, four times the fiber and 40 percent fewer net carbs than traditional pasta. Seeking a healthier version of his favorite food, Brian started making chickpea pasta by hand in his kitchen. Since its launch, Banza pasta has gained recognition as one of TIME's 25 Best Inventions of 2015, and expanded to more than 11,000 stores nationwide. Banza entered the rice category in 2019 with a better-for-you Chickpea and Tricolor Legume Rice. For more information about Banza, please visit eatbanza.com.

SOURCE Banza

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http://www.eatbanza.com