773: Banza’s Brian Rudolph Spent Years Avoiding Wheat. Then He Put It in Banza.

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. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠   Learn more about your ad choices. Visit megaphone.fm/adchoices