Beckon Ice Cream: Dairy Full, Lactose Free

Katy Flannery & Gwen Burlingame | Co-Founders | Beckon Ice Cream

Co-founded by female entrepreneurs Katy Flannery and Gwen Burlingame, Beckon is the first
premium lactose-free dairy ice cream on the market and has distinguished itself as an ice cream
favorite for those who are lactose intolerant. Beckon’s unique process allows its ice cream to
be made from traditional ice cream ingredients, including milk and cream, but without the
lactose. By using the natural enzyme the body needs to digest lactose, Beckon ice cream can be
both dairy-full and lactose-free, maintaining the creamy, satisfying taste and texture that we
expect from our favorite ice creams.
It is estimated that 65% of the human population is lactose intolerant. Beckon’s mission is to
make real, premium ice cream with a clean label available to anyone, including those with
lactose intolerance. Unlike many ice creams on the market, Beckon does not use any gums,
corn syrup, or artificial stabilizers. Beckon sources high quality dairy from a co-op in the
Northeast that is 100% farmer-owned and sweetens every flavor with non-GMO pure cane
sugar.
“Beckon is here to welcome lactose intolerant ice cream lovers back to real premium ice cream.
We chose the name Beckon to illustrate that invitation or call to join in. Our ice cream is not an
alternative; it’s the real deal. We’re extending deliciously creamy, dairy-full ice cream to an
entire group of individuals who have previously had to compromise,” said Gwen Burlingame,
co-founder of Beckon.
Beckon will be available in five flavors – Sea Salt Chocolate Chip, Vanilla, Mint Chip, Espresso
and Chocolate – starting in June 2018 with an MSRP of $5.99 for a 16oz pint in Whole Foods
Market, Roche Bros, and Big Y throughout New England. Beckon is also expanding distribution
to select retailers in the New York Metro Area.

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