Hayward's Kite Hill Launches Plant-based Greek-style Yogurts

One of the company's co-founders catered Ellen de Generes' wedding.


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Image courtesy of Kite Hill

Hayward-based Kite Hill — whose plant-based artisanal dairy-free and soy-free yogurts, cheeses, and filled pastas spring from the combined creativities of a Stanford scientist, a French cheesemaker, and a world-class chef who catered Ellen de Generes and Portia de Rossi's wedding — has just introduced a new line of Greek-style almond-milk yogurts. 

As a Stanford biochemistry professor and Howard Hughes Medical Institute investigator, Kite Hill co-founder Patrick Brown led a team that developed the first methods for analyzing and interpreting global gene-expression programs. Fellow co-founder Monte Casino has taught cheesemaking and molecular gastronomy at Le Cordon Bleu. Completing the trio, co-founder Tal Ronnen conducts master vegetarian workshops for Cordon Bleu students at staff and prepared the meals for Oprah Winfrey's 21-day cleanse. He's also the author of the New York Times bestselling book The Conscious Cook.

The new yogurts will come in five flavors: blueberry, peach, strawberry, vanilla, and plain.

They will join such other recent Kite Hill products as a jalapeño-flavored cream-cheese-style spread.

“At Kite Hill, we strive to provide our customers with the best tasting plant-based dairy alternatives that are made with the freshest ingredients for a satisfaction like no other,” said Kite Hill vice-president of marketing Jenny Berrien.

In a product range that includes plant-based riccotta, ravioli, and more, the East Bay company uses California-sourced non-GMO almonds along with other such ingredients as fresh truffles, local peaches, wild Maine blueberries, and Madacascar vanilla beans.

“Our consumers are constantly searching for delicious plant-based alternatives and we are dedicated to providing dairy-free options that are as close to traditional dairy in texture and taste as we can get," Berrien said.

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