Fresh off the back of their winning best Plant-Based Functional product in the World Plant-Based Innovation Awards 2023, announced at the Plant Based World Expo North America, ZENB delivers an innovative pea protein product.
In a major shift away from traditional wheat-based pasta, ZENB with its Japanese origins, has introduced a range of grain-free pasta products, utilizing pea protein as their foundation. This move marks a significant development in the space of alternative protein ingredients and food choices.
Source: ZENB
Crafted from whole yellow peas, including their skins, ZENB's innovative pasta offerings are now available in Sprouts Farmers Market stores across the United States.
ZENB says their pasta alternatives are not only better for you but also offer a unique and versatile eating experience.
Source: ZENB
ZENB's product lineup includes a big selection of gluten-free pastas, encompassing classics like spaghetti, elbow, penne, and rotini. As well, they offer a variety of plant-based Agile Bowl meals, each with its own distinct flavor profile, such as tomato basil pesto, Mexican street corn, red pepper harissa, and zesty garlic spinach. These are designed with the intention to capture the protein demanding convenience GENZ market.
Hugo Pérez, Chief Storyteller says ZENB US, is totally committed to wholesome food innovation. 'With a solid presence in Japan and the United Kingdom, the introduction of ZENB's products into Sprouts Farmers Market stores represents a substantial step in expanding our influence in the US', says Hugo Pérez.
Source: ZENB - Pea Pasta Dishes
This move follows ZENB's launch into the U.S. market in 2019 through a direct-to-consumer model, with select regional grocers gradually incorporating their products.
Taichi Sakabe, Chief Operating Officer at ZENB US, says their dedication to providing high-quality products made from real, clean, whole ingredients align with consumers' evolving lifestyles.
'We take a plant-full approach as we re-invent everyday food using only real ingredients. Embracing the Japanese zenbu (全部) concept of WHOLE, we add less and waste nothing to release the flavour and nutrients of plants', says Taichi Sakabe.
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