Kite Hill CEO Matthew Sade offers insight into the nondairy category, and how flavor can win over non-vegan consumers.

Jenna Blumenfeld, Freelancer

November 10, 2016

Born out of a frustration that conventional dairy production harms the environment, Kite Hill offers almond milk-based solutions to consumers who don't want to give up eating cheese or yogurt. Most people's associations with plant-based dairy are not good ones, however, as historically cheese and yogurt alternatives attempted to mimic with oily or chalky ingredients, binders, gums and more. But, according to CEO Matthew Sade, education through sampling is key to attract (and keep) consumers. Here, Sade explains merchandising strategies, the importance of attracting flexitarians to the nondairy category and more.

About the Author(s)

Jenna Blumenfeld

Freelancer

Jenna Blumenfeld lives in Boulder, Colorado, where she reports on the natural products industry, sustainable agriculture, and all things plant based. 

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