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The Journey

Where we’ve come from, and where we’re headed.

 
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2012 -

SEEKING EXCEPTIONAL FOOD

ORGANIC & PLANT-BASED.

Based in San Francisco, Forager Project was co-founded by Stephen Williamson and his stepson John-Charles Hanley out of a deep frustration with deceptive food labels — especially “vegetable juices” that in fact lead with fruit. From the beginning, Forager Project has been committed to creating a line of organic, plant-based, dairy-free foods made from clean, simple ingredients.

 

 

2013 - COLD-PRESSED

VEGETABLE JUICE FROM VEGETABLES, FINALLY.

We started our journey with cold-pressed vegetable juices that lead with vegetables, rooting Forager Project in a philosophy of “letting good food be.”  We quickly added low-sugar, nutrient-dense nut milk drinks, with our eyes on evolving the plant-based milk category.

 

2015 - THE BETTER MILK ALTERNATIVE

POUR IT ON.

We love the delicate flavor and silky texture of cashews. When we launched our line of organic, plant-based milk, we turned to cashews because they provide a neutral and creamy dairy-like taste experience without added gums, and they’re naturally free of lactose and soy.

 

POWERFUL, PURPOSEFUL, CASHEWGURT.

Using our Cashewmilk as a light, neutral and nutritious base, we combined organic fruit with probiotics to evolve the smoothie category. Specially formulated to provide a lower sugar experience, Forager Project Probiotic Smoothies are an innovative take on a classic offering.


This same year — to better leverage our raw ingredients and create a more sustainable proposition for the company and its consumers — we introduced our organic pressed vegetable chips using upcycled plant fiber from our juicing operation, creating re-imagined “tortilla” chips and evolving the idea of food waste.


Continuing the year's innovative streak, we once again combined the benefits of dairy-free with organic creamy cashews to produce a sumptuous yogurt alternative bursting with probiotic goodness. Launched in September 2016, Cashewgurt® is America’s fastest growing dairy-free yogurt.

 

MORE GLORY FOR THE GUT.

With the success of Cashewgurt®, we decide to introduce Drinkable Cashewgurt®, a dairy-free alternative to kefir. A cross between cultured buttermilk and yogurt, Drinkable Cashewgurt® is less tart than traditional dairy-based kefir, but every bit as potent.

 

2018 - FULL FAT IS BACK.

PUTTING COCONUT IN THE CASHEW.

This summer, we’ve introduced Coconut Cashewmilk and Coconut Cashewgurt®, a line of full-fat, rich and delicious, plant-based milk and yogurt made with cashew and coconut. Creamy and indulgent, our new full-fat milk and yogurt extol the virtues of healthy plant fat and rival any premium full-fat product in the dairy aisle. 

 
 

 Follow the Forager Project journey live!