BetterBrand Unveils New Varieties of the Revolutionary Better Bagel

BetterBrand Unveils New Varieties of the Revolutionary Better Bagel

Two new varieties of The Better Bagel, which boasts far fewer carbs and more protein than traditional bagels, were recently added to BetterBrand’s lineup of offerings. Photo courtesy of BetterBrand.

BetterBrand, a leader in the refined carb space, has once again made waves in the food industry with the introduction of two new flavors of its flagship product, The Better Bagel. The unveiling of “The Pretzel” and “The Sesame” marks the continued expansion of the company’s product line, joining the existing flavors of “The Classic,” “The Everything,” “The Cinnamon” and “The Chocolate Chip.” 

“The Better Bagel is the holy grail of bagels and the only bagel I really eat,” said BetterBrand investor Patrick Schwarzenegger, in a press release. “‘The Sesame’ and ‘The Pretzel’ not only both taste amazing, but are loaded with 26 grams of protein — it’s the perfect breakfast or post-workout snack.”

The Better Bagel has revolutionized the bread aisle with its innovative “grain-changing” technology. This tech replaces ingredients found in traditional bagels and bread that contribute to high refined carb content with healthier alternatives. For instance, The Better Bagel’s main ingredient is indigestible in the upper gastrointestinal tract and isn’t absorbed into the body.

Related: BetterBrand’s Better Bagel Debuts in Whole Foods Market

This contributes to gastrointestinal health by increasing short-chain fatty acid production, which helps boost metabolism. The technology also creates and utilizes enzymes that function as biological catalysts in the human body to enhance digestibility. BetterBrand’s ingredients are also non-GMO, kosher and plant-based​​.

The Better Bagel is not only a triumph of food technology, but also a testament to BetterBrand’s commitment to nutrition. Each bagel has the net carb equivalent of two slices of a banana, but with 250 percent more protein, 90 percent fewer carbs and no added sugar compared to an average store-bought bagel​​. 

BetterBrand was founded by Aimee Yang, who is the first American woman entrepreneur to raise more than $1 million in a venture-led pre-seed round in the food and beverage industry. Yang’s journey began as a certified public accountant (CPA) in Chicago and then as a litigation consultant at Ernst & Young in New York. 

She later earned her MBA from the Wharton School, with a focus on strategic management and entrepreneurship, and helped build a global talent hub in India. The inspiration for BetterBrand came from Yang’s personal struggle with maintaining a balanced diet and her ambition to drive large-scale impact by transforming the food industry​​.

The success of The Better Bagel reflects the growing market demand for low-carb and keto-friendly products. The aim is to break free from the perceived limitations of healthy eating and create a space where consumers can enjoy their favorite foods without compromising their health goals​​.

BetterBrand is at the forefront of a paradigm shift in the food industry, challenging the status quo with its transformative products. The introduction of the new flavors of The Better Bagel showcases the company’s commitment to innovation, health and customer satisfaction. Amidst a rising trend of health-conscious eating and growing demand for low-carb products, BetterBrand is paving the way for a healthier, tastier future.

Meanwhile, the new varieties of The Better Bagel can now be purchased online and found in over 1,000 brick-and-mortar stores across the US, such as Bristol Farms, Foxtrot Market, Gelson’s, Harmon’s, Lassen’s, Plum Market, Sprouts, The Fresh Market and Whole Foods Market.