Impossible Foods Kingpin Patrick Brown Founded Another East Bay Food Company
Hayward-based nut-milk outfit Kite Hill is popular with investors.
Image courtesy of Kite Hill
Patrick Brown, the former Stanford biochemistry professor who founded faux-flesh powerhouse Impossible Foods — whose production plant is in Oakland — previously founded another plant-based-food company which is also East Bay-based, but for which he's less famous.
Before founding Impossible Foods, Brown founded Kite Hill, a Hayward outfit that produces dairy-free, nut-derived "milk" and "cheese" products such as yogurt, ricotta, filled pastas, and dips — and which has steadily become popular with investors, to the tune of some $80 million.
As reported at techcrunch: "According to a new SEC filing, the now nine-year-old company is sealing up $15 million more in funding (and has at least $10 million in fresh capital locked down). The company most recently closed a round if funding last fall, including from backers General Mills, CAVU Venture Partners, and New Crop Capital, and this newest infusion should bring the company’s total funding to around $80 million."
That sounds like a lot, but techcrunch also notes that yet another East Bay-based non-dairy-"milk" company — Emeryville-based Ripple Foods — has raised even more funding than Kite Hill, amounting to some $120 million thus far.