In the last few years San Francisco Bay area has emerged as a hub of food startups, who are using technology to create new products and Kite Hill is one such company. We talk with Matthew Sade, CEO of Kite Hill to find out what they are doing differently about making cheese that is dairy free.
Here is an interview with Sade, where he describes how Kite Hill makes its cheese using traditional cheese-making methods. Sade also shares how they got started and what propelled this well-funded startup to go this route. One of the reasons Kite Hill was successful was because of the work of biochemist Pat Brown of Stanford University, who is also part of the startup.
LISTEN TO MICHAEL SADE, CEO OF KITE HILL
Sade has been involved with the food industry for the past couple of decades. Kite Hill is at the fore front in creating dairy free cheese from almond milk. The company started with a line of various cheese products, and in the last year has branched out to creating entrees and cheese cakes from their ricotta cheese.
Here is an interview with Sade, where he describes how Kite Hill makes its cheese using traditional cheese-making methods. He also shares how they got started and what propelled this well-funded startup to go this route.
I first tasted Kite Hill cheese at the BiteSV conference and was surprised by the quality of the cheese. It was hard to tell that the cheese was made from almond milk.
This interview was originally aired on TV in San Francisco Bay area in 2015.
Food startups are the new, new thing in the San Francisco Bay area. Many of them have received millions of dollars from ventrue capitalists. We spoke with Matthew Sade of Kite Hill about their plant-based cheese made from almond milk. Sade shares how they came up with the idea to make cheese from almond milk using traditional cheese making methods. Vegan cheese is one way to describe Kite Hill’s cheese that was made possible by the research work of Dr. Patrick Brown, a well-known geneticist at Stanford University.
These are interesting times in the San Francisco Bay area when it comes to food and technology innovations. We spoke to 3 different entrepreneurs from the food and wine industry to find out about their journey.
In this video we bring you highlights of our interviews with Mathew Sade of Kite Hill, who shares how their startup has created cheese out of almond milk and how they got the idea to do this. Trial lawyer Theodora Lee shares her story of how and why she became a winemaker in Northern California’s Mendocino county. And Hasnain Zaidi shares why he left his job at high-end consulting company and travelled to Silicon Valley to become part of Tava Indian Kitchen, a food startup that just landed their Series of $4.5 million.
These interviews will air in various TV stations in San Francisco Bay area. You can watch them on my YouTube channel.