Taste Radio

When patented innovation meets addressable opportunity, the outcome is often positive. It’s one of the reasons that Beckon co-founders Gwen Burlingame and Katy Flannery launched their brand of lactose-free ice cream, and why they continue to see a long runway for growth.  Initially entering stores in 2015 under the name “Minus the Moo,” Beckon products are made via a proprietary process using a base of six ingredients including fresh milk and cream, and contain no gums, stabilizers or artificial ingredients. Promoted as “unbelievably delicious and surprisingly lactose-free,” the ice cream is sold in a variety of flavors and formats, including pints, quarts and a recently launched line of snack cups. Beckon is positioned to reach the 25% of Americans -- and growing -- who are lactose-intolerant, a percentage that is three-times that of the gluten-intolerant population, according to the company.   Available nationally at Whole Foods and Sprouts, Beckon is now making in-roads at conventional grocery store chains