Banza is launching a new bucatini pasta shape at Whole Foods Market. The Banza Buccatini is gluten-free and has 50% more protein and three times more fiber than wheat-based pasta. Bucatini is comparable to spaghetti but has a thicker circumference with a hole in the center.
Whole Foods customers can enjoy the new pasta shape in the coming weeks at all locations across the U.S. Banza's bucatini is the latest addition to its Whole Foods portfolio, which currently includes specialty items like mac & cheese.
"Our mission is to inspire people to eat more chickpeas and other beans, for their impact on human health and the environment," said Brian Rudolph, CEO and co-founder of Banza. "When the great bucatini shortage hit, we knew we had to make this elusive shape from chickpeas. Turns out bucatini is a challenging shape to produce, but gratefully we pulled it off! We couldn’t be more excited to bring bucatini to the Banza community."
Spaghetti-Like Chickpea Pastas
Chickpea Pasta Brand Banza Launches a New Bucatini Pasta Shape
Trend Themes
1. Gluten-free Pasta - Creating gluten-free alternatives to traditional pasta is a trend that caters to consumers with gluten intolerances or dietary preferences.
2. High-protein Pasta - The trend of developing pasta with higher protein content provides an opportunity to target health-conscious consumers who prioritize protein intake.
3. Alternative Pasta Shapes - Introducing innovative and unconventional pasta shapes, such as bucatini, offers a disruptive opportunity to stand out in the pasta market and appeal to adventurous consumers.
Industry Implications
1. Convenience Food - The convenience food industry can capitalize on the gluten-free and high-protein pasta trend by offering ready-made meals or pasta kits that cater to different dietary needs.
2. Health and Wellness - The health and wellness industry can take advantage of the growing demand for alternative pasta shapes by promoting the nutritional benefits and unique eating experiences they offer.
3. Plant-based Foods - The plant-based food industry has an opportunity to expand its product offerings by incorporating innovative pasta shapes made from legumes like chickpea, appealing to consumers seeking sustainable and nutritious options.