Grounded Foods produces plant-based cheeses using a fermentation process that harnesses the proteins and fats in hemp and leverages cauliflower for flavor and texture. Its product line includes a Hemp Seed Cream Cheese, a hemp seed goat-style cheese in cubes, and a squeeze-on "Cheese Free Cheese" sauce; 8-ounce packages retail for about $4–$7. The founders, Veronica Fil and chef Shaun Quade, started the company in 2019 in Australia and relocated to Los Angeles to access a larger U.S. market and entered the Big Idea Ventures accelerator. They pivoted from niche European-style cheeses to mass-market styles such as cheddar to appeal to mainstream U.S. consumers. Products are available online and at some Whole Foods Markets and Bristol Farms in Los Angeles. The company recently raised funding to cover the next six months and to act as a buffer through the holiday season. Grounded Foods creates plant-based cheeses using fermented and upcycled cauliflower and hemp seeds, positioning the products as dairy-, nut-, soy-, gluten- and GMO-free. The portfolio was developed by award-winning Australian chef Shaun Quade and the company is led by co-founder Veronica Fil. Grounded says its cheeses are low cost, scalable, nutrient-dense and can be produced at scale without the ethical or environmental concerns of nut-based cheeses. The founders originally come from Australia and now operate from Los Angeles after a spell in New York. The brand achieved rapid consumer demand during lockdown, with online pre-sales selling out within three minutes of the shop going live. The company recently closed an oversubscribed seed financing, reflecting investor interest in the plant-based cheese category.

Total raised

$4M

Funding rounds

2

Latest round

Series A

Latest activity

Oct 2021