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Scott Rudolph is the co-founder and CFO of Banza. Scott is also the co-founder of Vero Water, an eco-friendly water bottling solution for restaurants. Scott previously worked in private equity investing in a variety of sectors. Scott graduated with a BBA from Michigan’s Ross School of Business.
In December 2015, Scott was selected as 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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