Feelia brings a better tomorrow to your plate today
We believe that good things happen to those who dare to look to the future and approach new opportunities with passion. That’s what happened to us, too.
Feelia is an innovative pioneer in ready-made meals, founded in 2007 in Pyhäntä, Finland. Our mission is to bring the food solutions of the future to every professional kitchen today. We produce tasty, healthy, and safe ready-made meals using a unique autoclave technology. Thanks to this technology, our products have a long shelf life, helping to reduce food waste while addressing major challenges in the food industry.
We provide forward-thinking professional kitchens with nutritious, impactful, and flexible food solutions. We support the global transformation of food culture and enable progress toward a more sustainable and profitable future. Our products are developed based on customer needs and feedback. Through cost-saving service models, we create value for our customers—from municipalities to retail and restaurants.
At Feelia, we are passionate about building a better food future. We work together to ensure that we can offer healthy meals to people every day, regardless of age or location.
All Feelia meals are produced in our own factories in Finland, in Pyhäntä and Kokkola.
The Feelia Story
What great things could be achieved with an autoclave?
2007-2012
This question began to occupy Raimo Liukko, who worked as a product development manager in the food industry, as he used the technology to cook potatoes. The idea wouldn’t let go. In his hometown of Pyhäntä, he found Mikko Tahkola as a business partner, and in 2007, the founders of Feelia rolled up their sleeves.
Many of the best innovations are easy to use, but behind them lies a lot of work, experimentation, development, and success. At Feelia, the development of autoclave technology for food production began with rice fillings for Karelian pasties and evolved into the first ready-made meals: salmon soup and meat soup. These already received great feedback from customers. Feelia’s concentrated soups were patented in 2012.
2013-2014
In 2013, Feelia completed its own food factory in Pyhäntä. At the same time, the business reached a turning point in growth. Feelia decided to start asking customers directly what they wanted. Since then, strong growth has been driven by genuinely customer-oriented product development and service.
Feelia became known for its innovative pioneering, and for example, the Take-a-Soup ready-made soup concept tailored for retail and cafés was launched in February 2014 at the Gastro fair in Helsinki.
2017-2018
An expansion of the food factory in Pyhäntä was completed in early 2017. At the same time, exports began to Sweden and other Nordic countries. As the company grew rapidly, more space was soon needed, and a new food factory was completed in 2018.
The expansion doubled both Feelia’s facilities and production capacity, which can now reach up to 10 million kilograms annually.
In its early days, Feelia employed three people. Today, approximately 60 employees work across production, marketing, sales, and management.
2019-2021
Feelia is part of the Fodelia Group, which was listed on the First North marketplace of the Helsinki Stock Exchange in November 2019. The group includes a total of two subsidiaries.
In 2021, Feelia intensified its work toward carbon neutrality and began calculating the carbon footprint of its products. The same year, a new water circulation system was introduced at the Pyhäntä factory, reducing water usage by up to 80%.
2022-2023
Feelia has increasingly focused on public sector and care customers. Since 2022, our clients have included, among others, Vantti (City of Vantaa facilities services), Validia, Pilke daycare centers, Touhula daycare centers, Norlandia Care, Attendo, and many other organizations in care, early childhood education, and basic education.
In 2022, the company celebrated its 15th anniversary—an important milestone in today’s business environment in Finland.
In early 2023, we rolled up our sleeves and intensified our work toward a better tomorrow. Sustainability and responsibility reporting were introduced, and based on the new Nordic nutrition recommendations, we developed a sustainable plate model for the future.