Route du Rhum 2022

Lorient, October 2022

A unique buzz has taken over the docks in recent days. The 12th edition of the Route du Rhum is on everyone’s lips. With the start set for November 6 in Saint-Malo, a record-breaking fleet of 138 skippers will set sail for Pointe-à-Pitre, Guadeloupe. Meanwhile, crews are busy with numerous preparations, including one crucial step: stocking up on food for the race as well as the return journey. Many have entrusted this mission to Lyophilise & Co.

Offshore Racing: Nutrition Put to the Test
The race begins with harsh winter conditions and ends in a warmer climate, often with unstable weather—a real challenge! This thermal shock is carefully accounted for in nutrition planning. Skippers will carry calorie-dense meals when departing Brittany (around 3,000 kcal daily intake). In the latter half of the race, as temperatures rise, caloric needs decrease (ranging between 2,000 to 2,500 kcal per day, depending on the individual), and appetites often diminish.

Food provisions typically include fresh items for the first few days, while the remainder of the crossing relies on long-lasting food that withstands humidity and the absence of refrigeration. The duration of the Route du Rhum varies from 7 days (in the Ultim category) to a full month at sea for the oldest boats in the "Rhum" class.

At the Lyophilise & Co shop in Lorient’s Pôle Course au Large, or via phone, sailors and their teams stock up on long-lasting provisions. With a provisioning rate of 70-100% in previous editions, Lyophilise & Co has been a trusted partner since its inception in 2010. “The pace will pick up even more in the coming days,” says managing director Ariane Pehrson.

The Key to Successful Provisioning: Variety and Taste
The Breton company offers the largest selection of outdoor and survival food in Europe, including freeze-dried (cold-dried) and dehydrated (heat-dried) meals, alongside sterilized recipes (similar to traditional jarred meals but vacuum-packed). While freeze-dried food is lightweight, the heavier sterilized meals are increasingly popular, especially for boats without desalination systems, as these meals do not require potable water for rehydration and can be heated in non-potable water.

To combat the monotony of repetitive meals, Lyophilise & Co focuses on variety, quality, and flavorful recipes. Menu options include chicken and mushroom risotto, pulled pork, ham with dauphinois gratin, and even apple tarte tatin. Responding to sailors’ demands for ready-made provisioning solutions, the company has created packs based on feedback from sailors. These daily kits offer up to 20 days of autonomy and can include snacks as needed.

Meal Testing for the Ocean Race
What happens once they arrive? Options vary depending on the boat, the sailors, and their plans. Some stay in the Caribbean for the winter, others return by cargo ship, while many sail back home. Lyophilise & Co also supports these return journeys. A container organized by the race was shipped to Guadeloupe in October, partially stocked with vital provisions.

During the return voyage, skippers are often joined by teammates for technical testing and system reliability checks. Nutrition plays a key role here, and it’s an opportunity for IMOCA teams preparing for the Ocean Race to evaluate new recipes and brands under real navigation conditions. The round-the-world crewed race with stopovers will depart from Alicante, Spain, in January 2023, and the Lyo Team is eager to provision the fleet, as it has done for the past two editions.

Learn More
With a team of 15 employees, Lyophilise & Co recently surpassed €5 million in annual revenue. Construction on a new logistics facility, adjacent to the current shop and offices, is set to begin in October to accommodate growing order volumes.

Contact:
Ariane Pehrson – Managing Director of Lyophilise & Co