Brian Rudolph cofounded Banza in a Detroit kitchen in 2014 with a wine bottle, some chickpea flour, and a gluten sensitivity. Twelve years later, Banza is the country’s number-one better-for-you pasta brand—and recently, it launched its first-ever pasta with wheat. In this episode, Brian returns to the studio to catch us up on all things Banza, including the brand’s continued growth and how launching a non-gluten-free pasta required the company to dig deep and listen to its fans. I love catching up with food founders, and Brian is one of my favorites in the game.
Matt Rodbard is the editor in chief of TASTE and the author of Koreaworld: A Cookbook, Koreatown: A Cookbook, a New York Times Bestseller, and Food IQ, a Publishers Weekly Bestseller and winner of a 2023 IACP Cookbook Award (Food Issues & Matters)
