CaBloom bio-texture cream lifted on a spoon

Creaminess of fat.
Without the fat.

White. Tasteless. Odourless.

CaBloom delivers the creamy mouthfeel consumers love, while replacing the fats and additives that usually deliver it. It adds fibre, cuts calories and shortens ingredient lists, with no change to taste, colour or texture. We make it from microalgae grown on food industry side streams, so it is better for people and the planet.

10% Functional fibre In the finished cream. Typical texturizers deliver none.

2 Ingredients Water & fibre (from selected microalgae).

0 Additives. Clean label. No E-numbers, no stabilisers, no emulsifiers. Nothing unwanted. Made in Finland.

Neutral White, tasteless, odourless It works across many food and beverage categories.

Purpose

We make people and planet bloom.

We want to make food better for people and better for the planet.

For people, that means taking out the fat, especially animal fat, along with the stabilisers, emulsifiers and binders that turn food into something ultra-processed. Fewer calories, fewer E-numbers, and more fibre, which most of us do not eat enough of.

For the planet, it means a circular ingredient. We make ours from food industry side streams, in place of ingredients that are synthetically processed and carry a far heavier carbon footprint.

A bowl of cream at a lakeside table in Finland

Tech

A simple, natural process.

Made in Finland.

We grow selected microalgae through controlled fermentation on food industry side streams, which makes the whole process circular and sustainable, and gently process the biomass into a white, fibre-rich functional ingredient. It is a neutral powder that hydrates back into a white, tasteless, odourless cream.

The cream is stable across pH, freezing, heating and the rest of standard food processing, so it works in a wide range of foods and beverages.

1 Side streams

We start with certified food safe side streams from the food industry.

2 Cultivation

Selected microalgae grow in our proprietary process in Finland, on some of the cleanest and cheapest electricity in Europe.

3 Powder production

Our proprietary process turns the biomass into a stable powder, rich in functional fibre and completely neutral in taste, which hydrates into the finished creamy ingredient.

4 Your product

The powder hydrates into a cream and goes into your recipe. Our application team works alongside your R&D.

Product

We make food better.

One ingredient. Shorter labels.

CaBloom Bio-texture Cream is a white powder that becomes a thick, smooth cream with the mouthfeel of full fat dairy yoghurt. It has no taste, no smell and no colour of its own, so it disappears into whatever you put it in. Here is an example of what it can do in a product.

A plant based vanilla dessert made with CaBloom

CaBloom consists of only two ingredients: water and fibre from selected microalgae.

Ingredients

Water, rapeseed oil, sugar, ~~modified potato starch~~, ~~coconut oil~~, pea protein, glucose syrup, ~~thickeners (methylcellulose, carrageenan, konjac gum, xanthan gum)~~, ~~emulsifier (mono- and diglycerides of fatty acids)~~, microalgae fibre, natural flavouring, ~~colour (carotenes)~~, salt.

↓Calories

↓Fat

↓Sat. fat

↑Fibre

✓Shorter ingredient list

✓Fewer additives

✓Less fat

✓More fibre

✓Creamy taste and texture

Based on a commercially typical plant based dessert. Direction of effect shown, not measured values. Actual formulation, declaration and nutritional outcome are developed and validated together with each customer.

Creamy mouthfeel

Fat-like body and richness in anything with a high water content, without adding fat.

High fibre

Around 10% functional fibre, where most texturizers contribute none at all.

Clean label

Water & fibre (from selected microalgae). No E-numbers, no stabilisers, no emulsifiers.

Process stable

Withstands heating, freezing, pH changes and the rest of standard food production.

Where it works

From meat to dairy

In food and beverage, CaBloom delivers creaminess while replacing fats and additives and increasing fibre, all without changing texture or taste. It works across a wide range of applications, from meat to dairy to dry foods.

To take just a few examples: in dairy and vegan products we add creaminess, in meat products we reduce the amount of meat and improve juiciness, and in desserts and sauces we improve texture. That is a short list from a very long one.

And in all of them we take unwanted E-numbers off the label and put fibre on it. Because our ingredient is white, tasteless and odourless, it can be applied across many food and beverage products.

Beyond the plate:

Animal and pet feed

Microalgae are a recognised source of functional ingredients for animal nutrition. Ours brings fibre and texture together, from a European supply chain built on side streams.

Cosmetics

Microalgae-derived ingredients are increasingly used in skincare for their functional and formulation benefits. Ours adds natural texture, sustainably grown in Finland.

Team

Meet the founders.

A scientist, a technical builder and a commercial guy. Between the three of us we cover every core competence CaBloom needs, from the microbiology to the factory to the customer, with over 60 years of joint experience.

Behind us stands an awesome and very resilient wider team, with experts in everything from product development to bioprocess engineering.

Simo HämäläinenFounder & CEO

Elina Peltomaa, PhDFounder & Chief Scientist

Tomi SundströmFounder & CTO

A pivot from thin air to thick cream.

A long road to product-market fit, and worth every step.

It started in 2021, very Finnishly, with two friends and a great idea: make alcohol from air. Aircohol, as we were called back then, turned captured CO₂ into ethanol, and for a while it worked beautifully. We signed collaborations with some of the largest spirits companies in the world. We had a pilot partner, we had the media, and we had booze that came from the sky.

What we did not have was a business case that added up. Ethanol is cheap and heavily subsidised, and it turns out that neither people nor the companies serving them are willing to pay a premium for sustainability alone. There simply was not a strong enough product-market fit.

So in 2025 we made the hard call and stopped. Then we re-evaluated, and re-started. We interviewed more than thirty customers to understand their pains and needs. We mapped four possible directions, tested every one of them with customers, and let the feedback decide which way to go.

Same company, new name, new business and an even more resilient team. Today we make a microalgae based functional fibre cream that replaces fat in food, gives back texture and fibre, and takes a handful of additives off the label on its way. This time the maths works, and so does the market.

In a short space of time we have reached solid pilot production performance and real traction with real customers. Take two will be faster, smoother and better. Stay tuned on LinkedIn.

Send us your product,
and we'll make it better.

Tell us the category you are working in and the texture problem you are trying to solve. We will come back with a sample and an application proposal. Investors and journalists, we are happy to talk too.

letsmake@cabloom.com

Creaminess of fat.Without the fat.