SAN FRANCISCO — Six organic, plant-based products are debuting from Forager Project, including dairy-free alternatives to yogurt, butter and milk.
Available in unsweetened plain and vanilla varieties, Forager Project’s plant-based protein yogurt is cultured using live active probiotics and made with coconut and cashew milk, watermelon and pumpkin seeds, and brown rice. A new blackberry probiotic drinkable cashew milk yogurt contains coconut cream and cane sugar.
A new dairy-free buttery spread is made with organic cashews and coconut oil plus Peruvian pink sea salt. The oat milk offering is made from organic, gluten-free oats.
Forager Project’s Grain-Free Os cereal blends cassava flour, navy beans and pea protein to create a low-sugar option in plain, cinnamon and chocolate varieties. The Grain-Free Greens chips are made with cassava root, tiger nut, kale, spinach, brown rice and sesame seeds.
“No matter what meal — breakfast, lunch or dinner — we want to make it easier for people to eat amazing tasting, plant-based foods,” said Stephen Williamson, co-founder and chief executive officer of Forager Project. “Whether with our new grain-free protein cereal paired with our oat milk, our high-protein yogurt or our guilt-free, grain-free chips, we are working to make a better future for our planet and people through food choices.”