Dairy Processing - April 2021 - 69

Forager Project introduces
plant-based cheeses
Forager Project, San Francisco, is introducing
Cheeseworks, a line of organic, plant-based cheeses.
Made using the company's probiotic cashewmilk yogurt
as the base, the Cheeseworks lineup includes organic Jack
cheese, organic queso fresco cheese, organic mozzarella
cheese and organic Parmesan cheese. Each variety is
available in chunks and shreds.
The plant-based cheeses are gluten-free, soy-free and
certified vegan. They are naturally fermented using live
active cultures and use ethically sourced and sustainably
farmed ingredients, said Stephen Williamson, co-founder
and chief executive officer of Forager Project.
" We're dedicated to amazing our consumers with great
tasting plant-based foods in every creamery category, "
Mr. Williamson said. " We're excited to give our consumers
even more delicious, plant-based options. "
Forager Project's Cheeseworks line will launch at
retailers nationwide this spring.

The Laughing Cow's new
hybrid cheese spreads
Bel Group's The Laughing Cow brand has paired plantbased ingredients with cheese in its new line of cheese
spreads. The Laughing Cow Blends combine spreadable
cheese with beans, chickpeas and lentils. Packaged in preportioned wedges, the spreads contain 2 grams of protein
per serving and are available in three flavors: chickpea and
cheese with herb, lentil and cheese with curry, and red
bean and cheese with paprika.
Additionally, the brand is introducing The Laughing Cow
& Go portable snack cups. Containing 5 grams of protein
per cup, the offerings come in three varieties: creamy
original cheese with whole wheat breadsticks, creamy
white cheddar with pretzel breadsticks, and creamy herbs
with multigrain breadsticks.
" We're thrilled to kick-off the new year with new and
exciting innovations, " said Zach Fatla, brand director for
The Laughing Cow USA. " We're bringing big flavor, real
ingredients and portability forward as part of a strong
line-up of products. "

American Cheese
Society Announces
Virtual Annual
Conference
The 38th Annual American Cheese Society
(ACS) Conference, originally to be hosted in
Des Moines, Iowa, has been transitioned to
a virtual educational and networking event
to be held on July 28-30, 2021. Addressing
critical concerns, the theme of this year's
event is " Moving Forward Together with
Purpose. "
The ACS will provide a wide range of online
interactive opportunities in an effort to foster
community, help members successfully
navigate the changing industry and celebrate
accomplishments in artisan cheesemaking.
" Our top priority is the health and safety
of our community, " said Jeremy Stephenson,
board president of ACS. " A virtual conference
will help protect our members while providing
us with a unique opportunity to connect
cheese industry professionals not just in
North America, but from across the globe,
to lend fresh perspective and insight to our
conference programming. "
30 educational sessions will take place
throughout the three-day conference.
" It's time to come together, " said Lynn
Giacomini Stray, board vice president of
ACS. " This virtual gathering provides an
opportunity for all of us - even those who
may not have been able to travel and attend
past conferences in person - to gather as a
cheese community to learn and share. "
For more details, membership inquiries
and updates on conference educational
opportunities, visit https://www.cheesesociety.
org/conference/.

DAIRYPROCESSING.COM | APR 2021 69

https://www.cheesesociety.org/conference https://www.cheesesociety.org/conference http://www.DAIRYPROCESSING.COM

Dairy Processing - April 2021

Table of Contents for the Digital Edition of Dairy Processing - April 2021