Managing diabetes often feels like a constant negotiation with your favorite comfort foods. For years, the general advice was simply to “avoid” pasta and rice—staples that many of us find difficult to live without.
However, in 2026, the culinary landscape has transformed. Innovative food science has introduced a new generation of “functional” noodles and grains that don’t just mimic the taste of the originals but actively support blood sugar management.
From ancient konjac roots in Asia to the lupini beans of the Mediterranean, these brands are reimagining what it means to eat a “healthy” carbohydrate. This article explores the top 10 brands leading the charge in diabetic-friendly pasta and rice, offering deep dives into their history, nutritional philosophy, and social impact.
For the most accurate comparison, I have normalized the data where possible or noted the specific serving size used on the package (e.g., “Dry” for pasta/grains vs. “Drained/Wet” for konjac or heart of palm).
Nutritional Comparison: Carbs, Fiber & Protein
Sorted by Net Carbs (Low to High) to help you identify the most blood-sugar-friendly options first.
| Brand | Product Type | Serving Size | Calories | Total Carbs | Fiber | Net Carbs* | Protein |
| Miracle Noodle | Konjac Pasta | 3 oz (85g) Drained | 5 | 3g | 2g | 1g | 0g |
| Hethstia | Konjac Noodles | 3.5 oz (100g) Wet | 10 | 4g | 3g | 1g | 0g |
| Palmini | Hearts of Palm | 2.6 oz (75g) Wet | 20 | 4g | 2g | 2g | 2g |
| Kaizen | Lupini Bean Pasta | 2 oz (56g) Dry | 130 | 21g | 15g | 6g | 20g |
| Explore Cuisine | Edamame Spaghetti | 2 oz (56g) Dry | 180 | 20g | 13g | 7g | 24g |
| Fiber Gourmet | Light Wheat Pasta | 2 oz (56g) Dry | 110 | 41g | 24g | 17g | 7g |
| RightRice | Veggie Rice | 1/3 Cup (50g) Dry | 180 | 30g | 5g | 25g | 10g |
| Tolerant Organic | Red Lentil Pasta | 3 oz (85g) Dry | 300 | 50g | 9g | 41g | 21g |
| Banza | Chickpea Pasta | 2 oz (56g) Dry | 190 | 35g | 5g | 30g | 11g |
| ZENB | Yellow Pea Pasta | 3 oz (85g) Dry | 280 | 55g | 11g | 44g | 17g |
1. Hethstia: The Konjac Pioneer
Founding Date: 2012
Country of Origin: China
Vision: Discover the Possibilities of Konjac and High-Protein Noodles for a Healthy Lifestyle.
Founded by Liu Lei, whose family has been cultivating konjac since 1985, Hethstia represents a bridge between traditional Chinese agriculture and modern metabolic health. After studying the industrial applications of konjac in Japan, Lei returned to his home in Muchuan—the heart of China’s konjac cultivation—to launch Hethstia.
The brand focuses on shirataki (konjac) products that are essentially carb-free and calorie-free. Because konjac is composed almost entirely of glucomannan—a soluble fiber—it has a glycemic index (GI) near zero, making it an ideal “safe food” for diabetics.
Corporate Social Responsibility (CSR): Hethstia operates a massive integrated industrial park that supports over 4,000 local konjac farmers. By providing stable wealth channels and employment in Muchuan County, the brand ensures that the growth of the global health food market directly benefits the rural farming communities where the ingredients originate.
2. Banza: The Chickpea Revolution
Founding Date: 2014
Country of Origin: United States
Vision: To make nutritious food more accessible to more people.
Banza changed the game by proving that chickpea pasta could actually taste like “real” pasta. By swapping wheat for legumes, Banza offers a product with double the protein and three times the fiber of traditional noodles. For a diabetic, this means a significantly slower glucose response.
Mission: To upgrade America’s favorite comfort foods by making them from chickpeas, increasing satiety, and reducing net carbs.
Corporate Social Responsibility (CSR): Banza focuses on the environmental sustainability of pulses. Chickpeas are nitrogen-fixing crops, meaning they improve soil health while requiring very little water. They also partner with hunger-relief organizations to provide high-protein meals to food-insecure populations.
3. Miracle Noodle: The Healing Noodle
Founding Date: 2006
Country of Origin: United States
Vision: To make nutritious food more accessible to more people.
Created by Dr. Jonathan Carp, Miracle Noodle was one of the first brands to bring shirataki noodles to the Western mainstream. Dr. Carp’s medical background heavily influences the brand’s mission: to provide “guilt-free, healing foods” that allow patients to manage autoimmune and metabolic conditions through diet.
Mission: To reimagine comfort foods using the konjac plant, offering products that are grain-free, low-calorie, and keto-friendly.
Corporate Social Responsibility (CSR): The brand prioritizes clean, non-GMO sourcing and supports health education. They frequently collaborate with metabolic health non-profits to provide resources for individuals struggling with Type 2 diabetes and obesity.
4. Explore Cuisine: Global Plant-Based Innovation
Founding Date: 2011
Country of Origin: United States / Global Sourcing
Vision: To bring plant-based goodness to all by exploring the world for innovative, organic ingredients.
Explore Cuisine is known for its “bean pastas,” including black bean spaghetti and edamame fettuccine. These products are often single-ingredient or limited to just two ingredients, ensuring a clean label for health-conscious consumers.
Corporate Social Responsibility (CSR): They established the Food to Thrive Foundation, which empowers farming communities in regions where they source their beans. A portion of every sale goes toward education and infrastructure for these farmers.
5. RightRice: The Vegetable Grain
Founding Date: 2019
Country of Origin: United States
Traditional white rice is one of the most difficult foods for diabetics to manage due to its high GI. RightRice solved this by creating a “grain” made from a blend of lentils, chickpeas, and peas. It looks, cooks, and tastes like rice but contains 10g of complete protein and 5g of fiber per serving.
Mission: To provide a vegetable-based rice alternative that delivers more nutrition with fewer carbs.
Corporate Social Responsibility (CSR): RightRice focuses on the “Plate of the Future,” emphasizing that plant-based grains are more water-efficient than traditional rice paddies, which are major emitters of methane.
6. ZENB: The Whole-Vegetable Philosophy
Founding Date: 2019
Country of Origin: United Kingdom / Japan
ZENB (pronounced zen-be) is owned by the Mizkan Group. Their standout product is pasta made entirely from yellow peas. Unlike brands that use pea protein isolate, ZENB uses the whole pea, including the skin, to maximize fiber content.
Vision: To champion the well-being of the earth, society, and all that dwells on it.
Corporate Social Responsibility (CSR): Their “Whole Vegetable” philosophy is a direct waste-reduction initiative. By utilizing parts of the vegetable that are usually discarded, they create a more circular and sustainable food system.
7. Fiber Gourmet: High-Fiber Science
Founding Date: 2003
Country of Origin: United States
Fiber Gourmet uses a patented technology to replace a large portion of the starch in wheat pasta with resistant starch (fiber). This allows them to offer a product that tastes exactly like traditional Italian pasta but with 50% fewer calories and significantly lower net carbs.
Mission: To create a world where you don’t have to choose between health and taste.
Corporate Social Responsibility (CSR): The brand has a “10% for Charity” pledge, donating a significant portion of its profits to educational and feeding programs across the country.
8. Kaizen Food Company: The Lupini Leader
Founding Date: 2022
Country of Origin: United States
Kaizen is the Japanese word for “continuous improvement,” and this brand applies that to nutrition. Their pasta is made from lupini beans, a Mediterranean superfood. Lupini beans are unique because they are incredibly high in protein and fiber but naturally very low in starch.
Vision: To prove that healthy food can be comforting and delicious.
Corporate Social Responsibility (CSR): Founded by Arash Hashemi after his personal health journey, the company focuses on the obesity and diabetes crisis, providing functional food alternatives that help prevent metabolic decline.
9. Palmini: The Heart of Palm Alternative
Founding Date: 2017
Country of Origin: United States / Bolivia
Palmini gained fame on Shark Tank for its “pasta” made entirely from hearts of palm. Because it is a vegetable rather than a grain or legume, it is naturally ultra-low in carbohydrates (about 4g per serving) and has a very low glycemic impact.
Mission: To replace high-carb staples with nutrient-dense vegetable alternatives.
Corporate Social Responsibility (CSR): They utilize sustainable harvesting practices to ensure that the palm trees are not destroyed during the process. They also donate a portion of their profits to social causes in Bolivia, the source of their raw materials.
10. Tolerant Organic: The Clean Label Standard
Founding Date: 2013
Country of Origin: Canada / United States
Tolerant focuses on simplicity. Their pastas are made from single ingredients, like organic red lentils or organic chickpeas. This transparency is vital for diabetics who need to track exactly what is entering their system without hidden fillers or sugars.
Vision: To allow everyone to enjoy pasta, regardless of dietary restrictions or allergies.
Corporate Social Responsibility (CSR): Tolerant is committed to 100% organic, non-GMO sourcing. They work closely with their supply chain to ensure minimal environmental impact and support regenerative farming practices.
Key Takeaways for Your Diet
For Strict Blood Sugar Control (Keto/Low-Carb): Miracle Noodle, Hethstia, and Palmini are your best options. They have virtually zero impact on blood sugar but are also very low in calories, so they are best used as a vessel for rich sauces, proteins, and healthy fats.
For High Protein & Muscle Maintenance: Explore Cuisine and Kaizen are the powerhouses here. With 20–24g of protein per serving, they can essentially replace the meat in a meal while still providing a pasta-like experience.
For the “Real Pasta” Taste: Fiber Gourmet is unique because it is made of wheat. If you crave the specific texture and chew of traditional Italian pasta but want to cut the glucose impact in half, this is the top choice.
For a Whole-Food Plant-Based Diet: Banza, Tolerant, and ZENB have higher net carbs, but they come from whole legumes. While they will raise blood sugar more than the konjac options, the rise is typically slower and more sustained than white pasta due to the complex starch structure.
Frequently Asked Questions (FAQs)
1. Is konjac rice really safe for diabetics?
Yes. Konjac rice (like that from Hethstia or Miracle Noodle) is composed of glucomannan fiber. Since this fiber is not digested by the body, it does not cause a rise in blood glucose. In fact, studies suggest it may help improve insulin sensitivity.
2. How does chickpea pasta compare to whole wheat pasta for blood sugar?
While whole wheat pasta is better than white pasta, chickpea pasta (like Banza) generally has a lower glycemic index. The higher protein and fiber content in legumes creates a “blunting” effect on blood sugar spikes that whole wheat often cannot match.
3. What is the glycemic index of shirataki noodles?
The glycemic index of shirataki noodles is essentially zero. Because they contain no sugar and no digestible starch, they do not contribute to the glucose load in the bloodstream.
4. Can I eat these pastas every day?
Most of these brands are high in fiber, which is excellent for health. However, if you are not used to a high-fiber diet, you should introduce them slowly to avoid digestive discomfort. Brands like Hethstia and Palmini are very low in calories, so ensure you are getting enough total energy from other food sources.
5. Why do some konjac noodles have a faint smell when opened?
This is a natural occurrence from the alkaline water used to preserve the noodles. Simply rinsing the noodles in cold water for 1–2 minutes and boiling them for another 2 minutes usually removes all scent and improves the texture.
6. Are legume-based pastas (lentil/pea) gluten-free?
Yes, brands like ZENB, Explore Cuisine, and Tolerant are naturally gluten-free because they are made from legumes rather than wheat. This makes them a double-win for those with both diabetes and gluten sensitivity.
7. Does cooking time affect the glycemic index of these pastas?
For wheat-based “light” pastas like Fiber Gourmet, cooking them al dente (firm) keeps the glycemic index lower. For bean or konjac-based pastas, the GI remains stable regardless of cooking time because the base structure is fundamentally different from wheat starch.
8. Which brand is best for a "low-carb" vs. "low-GI" diet?
If you are strictly counting carbs (Keto), Hethstia, Palmini, and Miracle Noodle are best. If you are looking for more protein and a “slow-burn” energy source, Banza, Kaizen, and ZENB are the superior choices.
