{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"","title":"773: Banza's Brian Rudolph Spent Years Avoiding Wheat. Then He Put It in Banza.","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/6ace5fa439599f7c5608c536/679527d9cd36e08d52457c70eed9ea24.jpg?height=200","description":"

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.

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","author_name":"Matt Rodbard & Aliza Abarbanel"}