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Brian Rudolph is on a mission to make nutritious food more accessible. At the age of 23, Brian co-founded Banza along with his brother Scott. Banza makes staple foods better by using more nutritious ingredients. Their first product is a high protein, lower carb pasta made from chickpeas. Since its launch in 2014, Banza’s pasta has entered over 4,000 retail stores, was named by TIME Magazine as one of the Top 25 Inventions of 2015, won over $600,000 in awards from pitch competitions, and has been featured on The TODAY show, NYT Food, and CNBC’s Restaurant Startup. Brian was named Entrepreneur of the Year by Michigan State University and is a member of the 2016 Forbes 30 under 30 list. Brian received his BBA from Emory University and is an alumnus of the Venture for America fellowship.
In December 2015, Brian was selected to be an Endeavor Entrepreneur.
Pasta may have been founded in Milan, but it’s being reinvented in Michigan. Many foods commonly eaten in the US lack nutrients that are essential to a well balanced diet. Banza is a food innovation company that provides nutritionally superior versions of staple foods: starting with pasta made from chickpeas. It offers pasta lovers a delicious, filling option that packs a serious nutritional punch: double the protein, four times the fiber, and nearly half the net carbohydrates of wheat-based pastas. In fact, one serving of Banza has as much protein (25 grams) as a three-ounce steak. In less than one year of commercial operation, Banza has launched a line of four different pasta shapes sold in over 1,700 stores across the country, ranging from Shoprite to Eataly, and created 30 manufacturing jobs in Michigan. Banza will increase production volume by setting up its own manufacturing facility, and aims to claim a Banza section in every pasta aisle 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.
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