Asko Rantanen, COO of Natural Nordic - Finnish forest purity, discusses the cultural background of Wildfoods, still hand selected in forests, and the nutritional and culinary use of their natural, nutrient dense vegan and gluten free berry, wild herb and mushroom powders and extracts.

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Patrick Latvasalo, Marketing Manager for Malax Loaf, tells us the story of this bread which has been baked from the original recipe for over 100 years, and continues to be handmade from natural ingredients, without any additives or preservatives. This vegan, lactose free sourdough bread has a long shelf life and distinctive rye flavour, making it a provisioning favourite for the industry.

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INLAND ICE water is the most exceptionally rare and possibly the purest unprocessed drinking water on earth. Henrik Brandt Jensen, CEO and  Thomas Vildersbøll MD at ByNordicNotes  explains about the Greenland ice sheet, and how 100,000 years of purity is preserved into their water in a uniquely pristine state – free of any pollutants or contamination, and for superyacht chefs, how it is used gastronomically and what accentuates the difference to all other waters.

In association with Superyacht Foodie, new generation food & drinks for the superyacht Industry

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Mikael Riipinen, CEO at Riipinen Restaurants, shares with us the cultural traditions from Finnish Lapland - the seasons, the way of life, and how that has influenced the food eaten. Begun by his parents, they have grown their business to one of the main exporters in Finland of reindeer and bear meat, the nutritional benefits, how it can be seen as a sustainable food, how bears are protected in Finland with strict hunting quotas thus based on natural resources, it’s taste, and how it can be served/cooked.

In association with Superyacht Foodie

New generation food & drinks for the superyacht Industry

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Maustaja has a long history in Finland, starting with ketchup and has grown to be the largest Nordic and most northern contract manufacturer of food products. Pauliina Paavola joins us to tell us about this and the wide range of sauces available on Superyacht Foodie platform, influenced by unique Scandinavian tastes.

In association with Superyacht Foodie, new generation food & drinks for the superyacht Industry

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Discovering the world of bees, Reko Nieminen, CEO of Hikian Honey, tells us all about their family run apiary, producing the only certified organic biodynamic honey in Scandinavia, the reasons how it is almost as pure as the original in the hive and amazing facts about propolis!

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Gabi Gruber, Green Chilli Provisioning shares her experience of the growing and changing trends in the provisioning market, the feedback and response from chefs and crew and working with Superyacht Foodie.

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Veera Meltovaara from Leipomo Rosten Oy shares how their traditional bakery discovered massive popularity of their seed boosts and crispies, the huge impact seeds have on our health, the research done recently and utility with specialiality diets.

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Fazer, since 1891 have grown throughout Scandinavia, and is now synonymous with the best of Finnish food and bread.  Michal Wojcik discusses the cultural influence of healthy food choices, and how rye and oats are the basis of their famous crisp breads, their nutritional benefits and best ways to eat them!

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Join us with Titta Uoti-Vaisanen, recently back for the MYBA show in Barcelona where Superyacht Foodie shared with chefs and crew, and the development of this platform, introducing this season sourced Finnish products to provisioners, focused on products of the highest quality, sustainable, ecological and nutritionally beneficial, the ethos of Finnish food!

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