Banza

In 2013, Brian Rudolph launched pasta company Banza out of his tiny apartment in Detroit--with his brother Scott as co-founder. Their product is made primarily of chickpeas, instead of wheat. It's a healthy twist on one of America's most beloved dishes: Gluten-free, low-carb, twice the amount of protein, and four times the amount of fiber compared to regular pasta. Rudolph didn't set out to change the food industry with highly processed foods and unheard-of ingredients. He wanted to make what we eat healthy, affordable, and simple. For those who've yet to taste it, the astonishing rate of the company's growth speaks for itself. After a year of commercial operation, Banza has expanded across the U.S. to 2,000 stores, including Whole Foods, Shoprite, and Fairway (where it was crowned the top-selling brand of pasta). Although Rudolph declined to reveal 2015 revenue, he says the company has grown by more than 1,500 percent since the year before.
Note: All data as of 1/31/15