Sade: The challenge is not getting your product on shelf it’s getting your product off of the shelves. What’s your advice for entrepreneurs in the food industry? And because we know there is significant mainstream adoption of plant-based milk, then, yes, I would tell you these are appropriate for mainstream consumers. We feel Kite Hill is the first and only brand to offer almond milk dairy products that really do approximate the taste and texture of the products people are used to consuming. None of them, whether it was yogurt or cheese, offered products that really approximated the taste and texture of their dairy counterparts.
In the past, what’s been on shelves has been the choice of lesser evils. Kite Hill produces ravioli made with almond milk ricotta in mushroom and spinach varieties. We need to be creative in overcoming those challenges to develop new and exciting products. I don’t think there are limitations, just challenges. Sade: The protein in plants is very different than the protein in milk. What are the challenges or limitations in creating dairy alternatives with plant-based ingredients? We look at the category and see where there is an opportunity to bring what is uniquely ours, and that specifically means where we can bring our ability and proprietary knowhow around culturing nut milks to create products that are exponentially better in the market than consumers have seen today. In fact, to the contrary, they’re really setting expectations on the part of consumers that there’s a really good chance that if it’s a non-dairy product then it’s going to taste bad, and that only makes it harder for us down the road to convert them to plant-based. Historically there have been way too many products that have disappointed consumers of all sorts, and those products are not helping build the category. Kite Hill offers artisanal nut cheeses in four varieties: truffle, dill & chive, original, soft ripened and ricotta. There are just very few products that meet that standard. That intersection leaves a tremendous amount of whitespace in the category, regardless of whether there have been analogs and alternative dairy products in that category for many years. Matthew Sade: It’s not very difficult if you’re crossing non-dairy with great-tasting. Sade discussed the company’s plans for maintaining its strong growth as well as the challenges of innovating with plant-based ingredients.įood Business News: How do you identify whitespace opportunities in the marketplace for plant-based products? In an interview with Food Business News, Mr. Now you’re broadening different types of food people can eat and allowing them to have fun in the kitchen.” “I think as an audience that historically has been constrained by the lack of offerings that’s available to them, it’s refreshing to have food that you’re not just being told this is how you use it, but you’re being given something as an ingredient that you can take creative latitude with and make anything you want out of it. “One of the things we like to say about the products we make, whether it’s our ricotta or the new plain unsweetened yogurt, is that we are giving people who don’t or can’t consume traditional cow’s milk dairy products that are really versatile and can be used as ingredients in the same way you would use their traditional dairy counterparts,” Mr. Kite Hill also debuted two multi-serve yogurt varieties, plain and vanilla, at Expo East. We needed some of that expertise as we undergo this period of tremendous growth.” “There were multiple financial options, but they had something that very few other investors offered, which was 150 years of building very well-run food businesses under the General Mills umbrella.
“There were areas where we believed both CAVU and 301 could bring operational expertise to the table, and I think that was instrumental in our deciding to partner with them as a part of this most recent round,” Mr. This fact was not lost on 301 Inc., the business development and venturing unit of General Mills, which along with CAVU Venture Partners led an $18 million funding round for Kite Hill in May.
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Dairy free ricotta kroger Cottage & Ricotta Cheese in Dairy & Eggs Department - Kroger Easy Peasy Dairy Free Sour Cream 5-Minute Vegan Ricotta Cheese Dairy-Free Nut-Free … dairy free ricotta kroger mean WebShop for Cottage & Ricotta Cheese in our Dairy & Eggs Department at Kroger.At Natural Products Expo East, Kite Hill launched two new flavors of yogurt: key lime and pineapple.īALTIMORE - Kite Hill, a Hayward, Calif.-based maker of premium nut milk cheeses and yogurts, is growing at “a very aggressive rate that is rare in the food industry,” said Matthew Sade, chief executive officer.
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