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.
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.
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.
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.