About
Koso Bloom is a Swiss wellness brand created by Aya Mouzahim, offering innovative enzyme-based powdered drinks inspired by Japanese fermentation. Designed to support digestion, gut balance, and overall vitality.
Koso Bloom provides a refreshing and healthier alternative to the refined-sugar syrups commonly consumed in Europe. The powdered format makes the product lightweight, easy to transport, and ideal for modern, on-the-go lifestyles.
Koso Bloom operates as a digital-first brand, focusing on direct-to-consumer sales. The company emphasizes transparency, clean ingredients, and practicality, while drawing inspiration from Japanese wellness traditions to create products that support long-term health in a modern, user-friendly way.
The innovative powdered format reflects Aya’s commitment to simplicity, convenience, and sustainability. Instead of relying on heavy bottles and traditional sugary syrups, Koso Bloom provides a light, tasty, and low-waste alternative that is easy to pack, quick to prepare, and ideal for active, mobile consumers. This makes Koso Bloom an appealing solution for people who want to replace overly sweet, refined-sugar syrups with a healthier, more refreshing option, and who are actively seeking natural gut-health solutions as part of a health-conscious lifestyle.
Production Process
Fruit & Sugar Preparation :
Production begins with washing and cutting fresh fruits, then combining them with coconut blossom sugar in sterilised jars inside a certified shared kitchen. This environment ensures compliance with Swiss hygiene regulations.
Natural Fermentation :
The fruit-and-sugar mixture is left to ferment in closed jars following Japanese-inspired methods. During fermentation, the sugars break down and the mixture transforms into a liquid rich in natural enzymes, flavour, and nutrients. This creates the base of the future Koso Bloom powder.
Filtration & Liquid Extraction :
Once fermentation is complete, the mixture is filtered to collect the fermented liquid, separating it from the solid fruit residues. This liquid becomes the active ingredient of Koso Bloom.
Lyophilisation (Freeze-Drying) :
The fermented liquid is then sent to a certified freeze-drying service. Lyophilisation removes water while preserving the enzymes, natural flavours, and benefits of the fermented liquid.
Powder Mixing & Formulation :
After freeze-drying, the fermented extract is ground into a fine powder. It is mixed with natural fruit extracts and coconut blossom sugar to create a balanced, flavour-rich formulation.
Small-Batch Packaging :
The final powder is portioned into sachets and boxed in small batches within the certified kitchen. All packaging and handling comply with SCAV regulations, ensuring safety and traceability.
Scaling to Laboratory Production :
As demand grows, the process will transition to a professional food laboratory equipped for controlled fermentation, lyophilisation, and automated mixing. This will reduce unit costs, increase batch size, and support future subscription and retail distribution.