Not just better ingredients — a better formulation system.

Not just better ingredients — a more thoughtful formulation approach to indulgence.

At Chloe’s Gelato, we believe indulgence doesn’t have to be an afterthought to nutrition.

Each flavour is developed with a structured approach — balancing sweetness, texture and formulation — using plant-based ingredients, alternative sweeteners, and prebiotic fibre.

Our goal is simple:
👉 create gelato that still feels indulgent, but is more aligned with modern dietary needs.

Each flavour is designed by balancing sweetness and texture — not just selecting ingredients.

This is not just about making better gelato — but rethinking how indulgent foods are formulated for the future.

Meet our Founder, Chloe Loo (RPh)

"As a pharmacist, I created Chloe’s Gelato to prove that the future of food—'soil to gut'—can be the most delicious part of your day. We formulate our gelato to support metabolic and planetary health, bridging the gap between clinical nutrition and culinary indulgence."

— Formulated with integrity for a Future-Fit world.

Our Formulation Approach

Instead of focusing on single ingredients, we design each product as a system — where every component plays a role in the final experience.

  • Sweetness Management

    Traditional desserts rely heavily on sugar for both taste and texture.

    We take a different approach — using alternative sweeteners and formulation techniques to achieve a balanced sweetness, while reducing overall sugar content in selected flavours.

    This allows us to:

    • deliver a lower sugar profile
    • maintain a satisfying taste experience
    • create options for those seeking lower sugar alternatives

  • Digestive Consideration

    Enjoyment doesn’t stop at taste — how a product feels after consumption matters too.

    Selected formulations include prebiotic fibre (inulin) and alternative sweeteners, which are metabolised differently from conventional sugars.

    As individual responses vary, especially with fibre and sugar alternatives, we recommend enjoying in moderation.

  • Texture Engineering

    Texture is what makes gelato truly indulgent.

    To recreate the smooth, creamy mouthfeel of traditional gelato without dairy, we use a proprietary blend of plant-based lipids.

    This allows us to:

    • achieve a rich and creamy texture
    • maintain stability and consistency
    • deliver a familiar gelato experience — without the use of dairy fats

Why Plant-Based

Our formulations are built without dairy and eggs — not just as a trend, but as a deliberate design choice.

Plant-based systems allow us greater flexibility to:

  • create products suitable for a wider range of dietary preferences
  • control fat composition
  • adjust sweetness profiles

A Balanced Approach

We do not position our products as “healthy” or “sugar-free”.

Instead, we focus on creating more thoughtful alternatives — balancing indulgence with formulation awareness.

This means:

  • no overpromising
  • transparent ingredient use
  • products designed with both enjoyment and suitability in mind

From Formulation to Experience

Every scoop is the result of careful consideration — not just of ingredients, but how they interact.

The result:
👉 gelato that remains creamy, satisfying, and indulgent
👉 while offering an alternative for modern lifestyles

Looking Ahead

Chloe’s Gelato is part of a new generation of food brands — rethinking how indulgent products are formulated.

From retail to future collaborations in hospitality and healthcare environments, we are building a platform that blends enjoyment with thoughtful design.

Ready to Taste the Future of Indulgence?

Join 30,000+ happy customers across Peninsular Malaysia who choose a smarter way to treat themselves. Smart for your gut, better for the planet, and purely delicious.

Explore our flavours →