The Innovation Hub is a new meeting place that brings together the industry’s latest ideas and future solutions. At the heart of the Hub is the Innovation Awards competition, which highlights the year’s most innovative products and services. The competition’s finalists are showcased in the Innovation Gallery, where visitors can explore the innovations and vote for their favorites. The Hub also features the Innovation Stage, which offers inspiring keynotes and insights into the future of the foodservice industry.
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The Innovation Awards is a competition that highlights the most innovative product launches in the horeca industry. We have divided the competition into five categories – Most Innovative Beverage Product, Future Food Product or Raw Material, Most Innovative Solution for HoReCa and Service Industries, Sustainable Innovation and Audience Favorite.
The Innovation Awards aims to highlight groundbreaking ideas, celebrate innovative players, and provides a platform for our exhibitors to showcase their latest product innovations. The public will also have the opportunity to vote for their favorite among the jury-selected finalists!
To ensure that the best innovations are rewarded, FFCR has assembled an expert jury, full of people who are all passionate about moving the industry forward. They will judge products on factors such as creativity, sustainability and ease of use – but it’s not just the judges’ opinion that counts. Visitors also have a crucial role to play, as they get to vote for their favourite!
At the heart of the Innovation Hub is the Innovation Stage, place for visionary ideas and expert insights. Enjoy two days of inspiring keynotes, conversations, and fresh perspectives. NOTE! Program in Finnish
The Green Advisory Board is Soupster’s own sustainability group, consisting of chefs, waiters, administrative staff and other employees of the group. Its mission is to develop environmental and social responsibility through practical solutions that fit into everyday life.
The group meets once a month to brainstorm ideas and put plans into practice. Founded about five years ago, GAB was born from an idea by Soupster’s Sales and Marketing Director Miia Pirttijärvi and a simple question: how to get employees genuinely involved in sustainability work? Now it is an integral part of Soupster’s culture and in line with its values (fun, caring and continuous development). GAB’s operating model ensures that ideas do not remain on the shelf but progress to implementation.
Susanna Mäkelä is an employment specialist at Soupster Family and a proud original member of the Green Advisory Board. Susanna’s personal interest at GAB is in particular corporate social responsibility, including well-being at work, equality, diversity, supporting local communities and responsible supply chains. In her volunteer work, Susanna works as a support person at the Crime Victims’ Emergency Service in special support services for victims of human trafficking.
The Innovation Awards finalists will take to the stage to present their cutting-edge innovations in concise 10-minute speeches. Come and hear what ideas and solutions have risen to the top of the industry.
Published soon
Come and taste Kalaneuvos’ award-winning Rainbow Bacon and experience for yourself why this innovation won the 2025 Innovation Competition.
During the tasting, Kalaneuvos’ Product and Marketing Director Juho Järvinen will introduce the product and answer questions related to the product and the competition win.
Kalaneuvos Oy has operated in the fish industry since 1975 and is nowadays the biggest operator in the Finnish market. Our main values are high quality, being on the cutting edge of the industry, continuing as a family-run business and being environmentally and socially responsible. These values play an important role in our everyday work.
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The second day of FFCR 2026 will kick off with a public food sector breakfast seminar. The program offers fresh perspectives and insights from industry experts on current topical themes. NOTE! PROGRAM IN FINNISH
10:00–10:15 Seminar opening and breakfast
10:15–11:00 Expert panel:
Security of supply and preparedness in the public food sector
11:00–11:30 Environmentally sustainable and recommended eating – carbon footprint information in public procurement – Juha-Matti Katajajuuri, Senior Researcher, Luke
11:30–11:40 COFFEE BREAK
11:40–12:00 Taking the circular economy into account in food and supplies tenders – Anna Kara, Category Manager, Hansel
12:00–12:30 Trust in the plate – gluten-free food safely from planning to serving, Eija Lindberg, Horeca expert, Finnish Celiac Association
is about the Tunisian olive oil and dates as the premium for nutritious and healthy foods, offering natural goodness. We also demonstrate that is ideal for market promotion, they appeal to consumers seeking flavor, wellness, and quality. The same we focuses that together, they form a perfect duo for a healthy lifestyle
Welcome to the moment when the most innovative solutions of the year are awarded! The Innovation Awards competition highlights industry pioneers, new insights and ideas.
Get to know the finalist above.
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