Beckon Ice Cream, Boston, is a newly launched brand that offers a lactose-free premium ice cream made from real milk and cream. Beckon said it began distribution in Whole Foods Market stores nationwide on May 1. It differentiates itself from the plethora of dairy-free alternatives in the freezer aisle by conveying to lactose-sensitive ice cream lovers that they can have real dairy ice cream again.
Co-founded by female entrepreneurs Katy Flannery and Gwen Burlingame, Beckon said its unique process allows its ice cream to be made from traditional ice cream ingredients, 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 taste and texture associated with ice cream.
According to the National Library of Medicine, an estimated 65% of the human population is lactose-intolerant. Beckon said its mission is to make real premium ice cream with a clean label available to lactose-intolerant and traditional ice cream lovers alike. Unlike many other ice creams on the market, Beckon does not use any gums, corn syrup or artificial stabilizers. It sources high-quality dairy from a co-op in the Northeast that is 100% farmer-owned. It also sweetens its products with non-GMO pure cane sugar.
“It’s time to shift what we thought was possible. Beckon is here to welcome lactose-intolerant ice cream lovers back to real premium ice cream,” said Burlingame. “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,” she added. “We’re extending deliciously creamy, dairy-full ice cream to an entire group of individuals who have previously had to compromise.”
Beckon said the ice cream is available in five flavors, including Sea Salt Chocolate Chip, Vanilla, Mint Chip, Espresso and Chocolate.