Banza, the better-for-you food company best known for putting chickpea pasta on the map, is expanding its pasta portfolio for the first time with the launch of Brown Rice Pasta, now available at Whole Foods nationwide. The new line, which blends brown rice with Banza’s signature chickpeas, is designed to check the two most elusive boxes for gluten-free eaters: crave-worthy flavor and next-day durability.
The company says this launch addresses a long-standing consumer pain point in the gluten-free aisle. “As someone who is gluten-free, I understand the desire for a gluten-free pasta that feels as close to normal as possible,” said Banza CEO and co-founder Brian Rudolph. “Our new brown rice pasta holds up the next day, even in soup.” While Banza’s original chickpea pasta remains the nutrient-dense standout, the new blend leans texture-first while still reinforcing Banza’s bean-forward mission.
Banza Chickpea Pasta is the O.G. that made the brand a household name — and for good reason. Made with just chickpeas, tapioca, pea protein, and xanthan gum, it delivers nearly double the protein and triple the fiber of traditional pasta, all while staying satisfyingly al dente. It’s naturally gluten-free, non-GMO, and cooks up in just a few minutes, making it a weeknight hero for anyone who wants a better-for-you bowl without sacrificing texture or taste.
Made in Italy and available in four classic shapes — penne, rotini, elbows, and spaghetti — Banza Brown Rice Pasta is certified gluten-free, non-GMO, vegan, kosher, and free of the top 9 allergens. It’s also the first pasta in the U.S. to carry a CleanScan certification from The Detox Project, confirming lab-tested non-detectable levels of over 400 pesticides. Consumers can access the results by scanning a QR code on the front of each box.
The product is now available in-store and online at Whole Foods for $3.99 per box, with multi-packs on EatBanza.com for $29.99. Additional rollouts are planned for this fall at Sprouts, Target, Thrive Market, Amazon Fresh, and Wegmans. With this launch, Banza is betting that flavor-forward functionality — and a little chickpea magic — will raise the bar for gluten-free staples once again.
This article was written by Kendall Cornish, New York Post Commerce Editor & Reporter. Kendall, who moonlights as a private chef in the Hamptons for New York elites, lends her expertise to testing and recommending cooking products – for beginners and aspiring sous chefs alike. Simmering and seasoning her way through both jobs, Kendall dishes on everything from the best cookware for your kitchen to cooking classes that will level-up your skills to new dinnerware to upgrade your holiday hosting. Prior to joining the Post’s shopping team in 2023, Kendall previously held positions at Apartment Therapy and at Dotdash Meredith’s Travel + Leisure and Departures magazines.