Forager Project's New Vegan Chips
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Jill has spent more than a decade immersed in digital publishing and storytelling with a focus on the global food system and how it intersects with our cultural traditions, ethics, health, and politics. Her work has been featured in The Huffington Post, Medium, MTV, and the Village Voice.

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Bay-area-based Forager Project is no ordinary food and beverage company. What started with cold-pressed juice in 2013 out of a belief that organic, plant-based, dairy-free products could be delicious, made from clean ingredients, and better for people and the planet, has turned into a nascent vegan empire replete with cashew milk, yogurt, probiotic smoothies, shakes, and it’s chipped, made with upcycled juice pulp.

The company takes the pulp from its fresh-pressed juices – essentially eliminating food waste from its juice production — and turns them into delicious corn and gluten-free chips that taste just like traditional tortilla-based chips. It’s now expanding its snack line to meet the growing demand for more plant-based foods with Chipotle BBQ Greens, Cheezy Greens, and Wasabi Greens.

“Waste is a matter of perspective,” co-founder Stephen Williamson said in a statement. “We had all of this lovely, organic vegetable pulp that we were composting, and thought, there has got to be a better way. We’re as interested in creating healthy, plant-based foods as we are in mitigating our impact on the planet.”

The Chipotle BBQ delivers a subtle smoky heat – an “elevated BBQ chip with a kick,” the company says. Cheezy Greens is loaded with nutritional yeast for a cheesy but dairy-free flavor, and Wasabi Greens will give you that bold pick-me-up whenever you need an enlightened snack.

The 5oz bags are available in stores across the US and retail for $3.99.