ANCHORAGE, Alaska (KTUU) – An Anchorage company making baby food using Alaska-grown vegetables, Alaska seafood and olive oil harvested from Greece is celebrating 15 years in business.
Zoi Maroudas, who grew up in Greece and later moved to Alaska with her family, is the founder and CEO of Bambino’s Baby Food. She said she started the company to address what she described as a nutrition gap in available infant food products.
“I founded Bambino’s Baby Food with Alaska’s resources, our pure soil, our amazing vegetables with a long duration of sunlight and Alaskan seafood, fresh water, medical background, Mediterranean diet experience, bring them together and you have a very high quality product,” Maroudas said.
From medical research to baby food
Maroudas studied geriatrics and neuroscience when she began examining baby food products sold in stores. She said she found many combined fruits and vegetables or isolated proteins in ways that did not reflect a balanced diet.
Maroudas returned to Alaska and wanted to make a difference.
“We noticed childhood obesity, health-related risks within our state, and then started analyzing this data, started the advocacy for complete sustenance instead of partial or supplement nutrition.”
What’s in the formulas
Bambino’s products do not contain fruit and are made from vegetables, protein and grains.
“It’s all created in a way that you have little ones get exposed to different allergens in the right increments, so you don’t have a reaction or stimulate any type of autoimmune reaction,” Maroudas said.
Many formulas include Alaska salmon, and according to the Bambino’s Baby Food website, they are the only baby food company to “feature wild Alaska seafood and its superior Omega 3s.”
Olive oil from the family farm in Greece
Maroudas’s parents were farmers in Greece with an olive grove, and she often returns yearly to help harvest olives with her father. She said she began incorporating the family’s olive oil into Bambino’s recipes, and the company now also sells the olive oil directly to families.
“Through that, talking about full transparency and traceability, I said, ‘oh my gosh, we need to bring this olive oil. It’s the missing link to our recipe,’” Maroudas said. “So I started bringing it every year for our harvest.”
Above everything else, Maroudas wants to set an example.
“We’re setting the example. We’re leading by example. So if more want to join, please do.”
See a spelling or grammar error? Report it to web@ktuu.com
Copyright 2026 KTUU. All rights reserved.
Dining and Cooking