OBH-107

ONBOARD HOSPITALITY • ISSUE 107 • SEPTEMBER–NOVEMBER 2026

SEPTEMBER–NOVEMBER 2026 ISSUE 107

Spice it up Fresh flavours for the future of onboard

IFSA PREVIEW | SOCIAL IMPACT | CREW EQUIPMENT | CRUISE TRENDS | AWARDS

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Made for Little Travelers From Insight to Inflight Outbound and inbound kits designed for

play, discovery, and adventure WESSCO helps airlines meet modern passenger expectations through elevated amenities built on strategy, story, and purpose.

www.wessco.net info@wessco.net info@wessco.net www.wessco.net

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WELCOME / 5

EDITORIAL MANAGING EDITOR April Waterston april.waterston@onboardhospitality.com

Seeking connection

CONTRIBUTING EDITORS Julie Baxter, Bev Fearis, Charlotte Flach

T

CONTRIBUTORS Rashmi Narayan, Neal Baldwin, Teresa Machan, Kelly Stevenson, Melissa Adamski, Manoj Pridhanani, Vimal Kumar Rai, Maryann Simson, Manuel Hübschmann TECHNOLOGY & RETAIL EDITOR Stuart Forster GROUP EDITOR Bev Fearis EDITORIAL DIRECTOR Steve Hartridge PUBLISHER Sue Williams sue.williams@onboardhospitality.com ASSOCIATE PUBLISHER Craig McQuinn craig.mcquinn@onboardhospitality.com

April Waterston MANAGING EDITOR Onboard Hospitality

DESIGN & PRODUCTION DESIGNERS Colette Denham, Liz Paterson, Matt Bonner OPERATIONS DIRECTOR Clare Hunter PRODUCTION ADMINISTRATOR Steve Hunter

BMI PUBLISHING MANAGING DIRECTOR Matt Bonner CEO Martin Steady SUBSCRIPTIONS Kay Fisher subscriptions@bmipublishing.co.uk (PRINT) ISSN 2046-2042. ©BMI PUBLISHING LTD 2023. ONBOARD HOSPITALITY IS PUBLISHED BY BMI PUBLISHING LTD: 501 THE RESIDENCE, NO. 1 ALEXANDRA TERRACE, GUILDFORD, GU1 3DA, UK. T: 020 8649 7233 E: ENQUIRIES@BMIPUBLISHING.CO.UK BMIPUBLISHING.CO.UK WHILE EVERY EFFORT IS MADE TO ENSURE ACCURACY, BMI PUBLISHING LTD CANNOT BE HELD RESPONSIBLE FOR ANY ERRORS OR OMISSIONS. COVER IMAGE: ISTOCKPHOTO.COM/ VALENTYNA YELTSOVA Regularly read in over 70 countries worldwide and mailed to our 25,000+ international database. Read this magazine in digital form, share it virtually or subscribe.

If you are looking for a supplier or caterer, check out onboardhospitality.com/finder

he world is changing faster than ever. In some ways that’s exciting; in others, it’s scary. Either way, we need to keep up.

Whether it’s technology transforming meal service (p.36), AI in retail (p.81) or IFE (p.85), using technology to deliver more efficient, personalised service is a key trend for the future.

But we mustn’t lose sight of the most important ingredient in good service: humanity. Personal touches (p.43, p.94), supporting others through charity (p.66) or scholarships (p.92), and sharing stories through good food (p.28, p.40) and drink (p.32, p.34) can all make a journey more meaningful.

As technology becomes increasingly embedded in our lives, genuine human connection may become more valuable.

Perhaps the irony is that as we find ever more clever ways to automate, optimise and personalise the passenger experience, the things passengers value most may be the things that can’t be automated at all. A thoughtful gesture, a great food story or simply making someone feel seen.

The balance of embracing these new tools while retaining the warmth, creativity and human touch that make travel memorable runs through this issue.

We’ve also got a host of new columnists and, excitingly, a new era for the Onboard Hospitality Awards (p.9), putting the passenger at the heart of excellence.

Whatever the future brings, the best journeys will always have a human touch. Enjoy the read.

Meet our columnists

Connect online @OBHMagazine Onboard Hospitality at linkedin.com onboardhospitality.com

MELISSA ADAMSKI

RECOGNISING EXCELLENCE IN AIR, RAIL, CRUISE AND FERRIES

onboardawards.com

Nutrition expert Mel's new column Eat Well with Mel (p.43) will explore the latest trends for wellbeing with food

VIMAL KUMAR RAI

International advisor to airlines and all-round paxex expert, Vimal is all about Keeping it Real (p.94)

MARYANN SIMSON

In MJ's Notebook (p.84), tech expert Maryann will unpack the tech trends shaping the future of travel

MANOJ PRIDHANANI Creative Director Manoj brings his passion for creativity with a look Inside Design (p.61)

KELLY STEVENSON

In her new column exploring the Wonders of Wine (p.32), Kelly looks at ocean cellars and deep-sea aging

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06 / CONTENTS

Inside this issue...

Regulars

Wellbeing

09 Awards: New look

66 Feel the love: Charity

12

launched for 2027

70 Focus on: Skyrate

In the News: Recent

73 Brighter smiles: Dental

updates

care

IFSA Preview

Retail

18 What's new

76 In conversation: Altura

20 Exhibitor preview

78 Wheelie good ideas:

24 In conversation: SkyChefs

Trolley trends 81 Opening up: Retail AI

Food & Beverage

Technology

28 Spice routes:

84 Column: MJ's notebook

Flavour in focus 32 Column: Wonders in wine 34 Case study: SAS

66

85 In conversation: FlightPath3D 87 Well into it: Wellness IFE

35 Focus on: River cruise catering 36 Food tech: Smarter menus 40 Seoul food: Destination dining on Virgin Atlantic 43 Column: Eat well with Mel

People 90 People on the move 92 Focus on: IFSA Foundation 93 Opinion: Arianne Van Mancius

44 Opinion: gategroup

94 Column: Keeping it real

Design & Innovation

55

49 Small but mighty: Crew

28

service equipment 55 Second wind: Reusable amenities 58 The suite life: Cruise enclaves 61 Column: Inside design 63 Focus on: China Airlines

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CONTENTS / 07

09 78

58

36

87

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CABIN CONCEPT / 9

A NEW ERA Prestigious industry awards rise to the next level From 2027, the renamed Onboard Awards will recognise the products, services and innovations shaping exceptional passenger experiences across air, rail and cruise with a trusted new Mark of Excellence designed to celebrate the very best in onboard hospitality

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10 / AWARDS CABIN CONCEPT

TIME TO SHINE For over a decade, the Onboard Hospitality Awards have celebrated the suppliers, airlines and innovators transforming the passenger journey. As the industry continues to change, so too must the awards programme.

Introducing the Onboard Awards: a broader, more impactful celebration of everything that makes an onboard experience exceptional.

From the meals served at 35,000ft to the products that help passengers rest, the technology that keeps them connected and the thoughtful touches that create lasting memories, great journeys are built through thousands of details.

The Onboard Awards recognise the organisations behind those details, celebrating the creativity, collaboration and expertise that shape passenger experiences across air, rail and cruise.

A key driver behind this rebrand has been the growing recognition of these prestigious awards among passengers.

Award logos are now appearing on inflight menus, passenger communications and in consumer media, demonstrating that the awards have become a mark of excellence recognised far beyond the industry itself.

With this in mind, we are evolving the programme into a true B2B2C platform, creating even greater value for entrants while giving passengers a trusted seal of approval that identifies outstanding onboard experiences.

Supporting this is our new Mark of Excellence, making it easier than ever for passengers to recognise award-winning products and services wherever they travel.

For airlines, operators and suppliers, the awards remain an industry-leading benchmark of independent recognition, celebrating quality, innovation and customer impact.

Alongside the new name, we’ve introduced new categories, new routes to recognition and an even more transparent and rigorous judging process. We believe these changes will ensure the Onboard Awards continue to reflect and champion the very best our industry has to offer.

Entries open on September 1 2026. Good luck!

April Waterston Managing Editor

xxxx via awards.onboardhospitality.com

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SETTING THE STANDARD: THE MARK OF EXCELLENCE

THE HIGHEST HONOUR: ONBOARD EXPERIENCE

Each year, many outstanding entries narrowly miss out on the overall category win despite demonstrating exceptional quality, innovation and passenger impact. That’s why we’re introducing the Onboard Awards Mark of Excellence.

Each category will still have one overall winner, but the Mark of Excellence ensures more outstanding achievements receive the recognition they deserve – while giving travel operators, suppliers and passengers a trusted symbol of quality they can identify with confidence. Products will be judged on:

Previously known as Cabin Concept of the Year, our most prestigious accolade has been renamed for 2027.

The Onboard Experience of the Year Award celebrates organisations that have transformed the passenger journey through a truly joined-up onboard experience.

Rather than recognising a single product or service, it honours the implementation of multiple elements that work together seamlessly.

Entries must demonstrate excellence across at least four areas of the onboard journey, including service, food and beverage, technology, cabin interiors, comfort and wellbeing, and sustainability.

Judges will assess the overall vision behind the project, its innovation, execution and measurable impact, with particular emphasis on how the different elements combine to elevate the passenger experience.

✔ Innovation ✔ Quality and execution ✔ Operational effectiveness ✔ Sustainability and responsibility ✔ Customer impact

2027 AWARDS ENTRIES OPEN Don't miss your chance to shine. Enter the Onboard Awards 2027 before December 1 2026.

KEY DATES Awards open for entries: SEPTEMBER 1 2026 Closing date for entries: DECEMBER 1 2026 Online voting opens: JANUARY 11 2027 Winners revealed: APRIL 6 2026

TO ENTER onboardawards.com

For further details contact: sue.williams@onboardhospitality.com or craig.mcquinn@onboardhospitality.com

xxxx via awards.onboardhospitality.com

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12 / INDUSTRY UPDATE

Bedding upgrade for Air Canada Air Canada is introducing a new collection of premium bedding and amenities to elevate comfort onboard.

Part of the Glowing Hearted experience, the collection includes upgraded duvets and pillows in Signature class, blankets in Premium Economy and Economy, plus amenity kits which deliberately champion Canadian brands.

Partners include Hunter Amenities which developed, manufactured and sourced the new amenity kits to combine functionality with thoughtful, reusable design; and Sahajan for its Lip Karma and The Hand Remedy toiletries.

Jacqueline Harkness, Managing Director Products and Services, said: “We spent meaningful time with our customers, getting their perspective, then invested in high-quality products that deliver the very best leading Canadian partners have to offer.”

Customer feedback drives menu tweaks Delta Air Lines has reintroduced Fresca to its onboard beverage menu in response to customer demand.

The citrus soft drink returns as part of the complimentary offering alongside Rold Gold Tiny Twists Original Pretzels, Cheez-It Original crackers, Lotus Biscoff biscuits and the MadeGood Chocolate Chip Organic Chewy

Granola Bar. A spokesperson for the airline said: “This change reflects Delta’s ongoing commitment to listening to customer feedback and delivering on the brands and the products they love most.”

Delta has also expanded onboard shopping benefits for customers who link their T-Mobile and Skymiles accounts.

A E R O M E XI C O E VO LV E S I T S SERVICE STYLE Aeroméxico has amped up its presentation in premium cabins with a new glassware collection designed by Kaelis.

The collection includes the Aeroméxico logo and was selected for its clean, understated appearance and its integration with existing cabin tableware and tray setups.

The glasses combine durability and functionality with a more polished aesthetic, helping to create a consistent look and feel across the Business class service and supporting the airline’s evolving brand and service standards.

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INDUSTRY UPDATE / 13

Industry star is mourned Industry leader, Jons Hensel, died in July, remembered as a respected pioneer and active member of the onboard hospitality sector for over five decades.

Hensel served as the CCO of deSter and founded Helios.

His passion, vision and humanity impressed everyone who worked with him. He helped shape the sector with his inspiration and energy.

Among numerous heartfelt tributes made online, the team from We Are RBLS, the creative agency team he co-founded most recently, commented: “He was a visionary, a mentor and an extraordinary human being who believed that nothing was impossible. He had a rare gift for bringing people together, turning bold ideas into reality and inspiring everyone to dream bigger, think differently and create meaningful change.”

E M I R AT E S L A U N C H E S NEW ECONOMY HEADREST Emirates is introducing a new adjustable headrest designed to improve sleep comfort for Economy passengers, with installation already underway across its fleet.

The U-Dream headrest, developed as part of Emirates’ Z400 seat by Safran Seats, provides additional neck and head support through adjustable side wings, vertical movement and tilt functionality. The leather-covered headrest is designed to cradle passengers’ heads during rest, helping to reduce discomfort caused by the head falling forwards or sideways during sleep.

The innovation will be fitted across the Airbus A350 fleet, most of the Airbus A380 fleet, and Boeing 777 aircraft.

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Iberia unveils new recipes and choices Iberia has unveiled a refreshed long-haul menu for flights out of Madrid.

In Business, the new menu features a salmon tartare with avocado, pickled vegetables, radish and berries, and a beef tenderloin served with potato gratin. In Premium Economy,

braised beef cheeks served with glazed carrots, broccolini and white bean purée returns following positive passenger feedback. And in Economy, increased menu rotation will introduce greater seasonal variety and the choice of beef burger and meatballs.

Puffer style for JetBlue

NEWS BITES

JetBlue has unveiled new Mint amenity kits featuring reusable puffer-style bags, developed by Buzz in collaboration with New York accessories brand Caraa.

Designed with post-flight reuse in mind, the International Mint puffer bags can be repurposed as a lunch tote, travel organiser or everyday carryall, while Domestic Mint bags become a compact puffer sling bag. The redesigned kits focus on reducing single-use plastics through the use of recycled materials, bamboo components and kraft paper packaging. Learn more on page 55.

• Supplier Sky-Blue has been awarded a Gold EcoVadis sustainability rating • All Nippon Airways has renewed its pre-ordering service for international inflight duty-free shopping • easyJet has introduced an exclusive Korean skincare box as part of its onboard retail range • EA Inflight has launched AeroCool, a new reusable cooling bag designed for airline catering operations • Virgin Australia is offering Toy Tickets for kids' toys following viral publicity for reuniting young passengers with their favourite toys • Emirates has selected Paxia’s cloud-based galley planning platform as part of plans to modernise its catering operations •

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INDUSTRY UPDATE / 15

Wellness roll out for BA British Airways is completing the rollout of its refreshed Club World amenity kits for long-haul departures.

The amenity kits are offered in four collectible designs created

by British artists, each one celebrating British creativity.

They contain bespoke wellbeing products from London-based brand, anatome London, as part of a curated selection of products chosen to support rest and inflight wellbeing.

The airline is also enhancing its World Traveller soft product offering by introducing a new pillow and blanket set for

long-haul Economy passengers.

Victoria Schuster, British Airways’ Director of Customer Experience, said: “From new amenity kits to new bedding, we’re focusing on the thoughtful details that help customers rest, relax and arrive at their destination refreshed – while also celebrating some of the best of British design and products.”

The latest enhancements on Heathrow flights follow a successful roll-out on Gatwick departures. They are part of ongoing investment in the onboard experience across both premium and economy cabins.

Integrated retail on MSC MSC Cruises has enhanced its onboard retail concept for new flagship, MSC World Asia, which will debut in the Mediterranean in December.

Designed to offer guests a premium shopping experience at sea, the ship features a curated mix of luxury boutiques, global brands and exclusive onboard collections across its indoor and outdoor retail spaces, integrated with the ship’s entertainment and social areas. Each sailing will include shopping events, limitedtime pop-ups and exclusive collections.

Visit us at

Date

IFSA Global 9 & 10 SEPT EXPO 2026 Find us

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16 / EVENTS

Night trains in focus WHAT: Innotrans WHERE: Berlin WHEN: September 22-25 2026

Taking place every two years, InnoTrans returns to Berlin from September 22-25, bringing together the global rail industry for four days of innovation, networking and insight. The 2024 edition attracted 2,946 exhibitors and 69,214 visitors from 128 countries, while its unique outdoor display puts 3,500 metres of track centre stage, showcasing everything from highspeed trains to tank wagons.

For those focused on the passenger experience, the International Rail Catering Group (IRCG)’s Hospitality Forum is one not to be missed.

On September 23, its Night Trains in Europe and Beyond panel will explore the resurgence of sleeper services and their potential to reshape rail hospitality.

Speakers including ÖBB’s Kurt Bauer and Stadler Rail’s Michael Damköhler will examine the opportunities for hospitality providers, evolving customer expectations and whether night trains could rival hotels

in the overall passenger experience.

The discussion will also look at how operators can deliver the right balance of comfort, service and experience onboard, and how hospitality can become a key differentiator as sleeper networks expand. innotrans.de

WAF

Lunch!

WHAT: WAF WHERE: Lisbon WHEN: October 13-15 2026

WHAT: Lunch!

WHERE: London WHEN: September 16-17 2026

World Aviation Festival will once again return to Lisbon, Portugal, bringing together 4,500+ attendees and 600 speakers over three days of insights, innovation, and networking.

Confirmed speakers so far include Luis Rodrigues, CEO, TAP Air Portugal; Marjan Rintel, CEO, KLM; Sir Tim Clark, President, Emirates; Luis Gallego, CEO, IAG; Tony Fernandes, CEO, AirAsia, and many others. terrapinn.com/ conference/aviation-festival

For the first time, Lunch! will be co-located with four other F&B shows, forming part of The London Food & Drink Festival.

These include the Artisan Food & Drink Show and the Natural & Organic Food Show – meaning there will be plenty of new products to discover. Buyers can source food, drink, tech and packaging, plus learn from seminars across three keynote theatres. lunchshow.co.uk

CALENDAR SEPTEMBER 8-10 FTE Global Dallas, Texas futuretravelexperience. com/fte-global ------SEPTEMBER 16-17 Lunch!

ExCeL, London lunchshow.co.uk ------SEPTEMBER 22-25 Innotrans Messe, Belin innotrans.de ------SEPTEMBER 23-24 PTE Marine Bay Sands, Singapore pte-asia.com

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Delivering Flavors.

Making Impressions.

DFMIGLOBAL .COM

IFSA EXPO 2026 BOOTH 613

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18 / SHOW PREVIEW: ISFA GLOBAL EXPO

IFSA Global EXPO

Dallas dreaming It's got a new home, the opening party is back and there's even a cake-making competition. See you at IFSA Global EXPO 2026!

W

hich city is home to a 30-foot-tall eyeball, was the birthplace of the frozen margarita machine, and has an airport bigger than Manhattan Island? Dallas, of course – and in September it will add another string to its bow by becoming the host of this year's IFSA Global EXPO. The 2026 edition of the IFSA Global EXPO is setting up camp at the Gaylord Texan Resort & Convention Center – just minutes away from DFW International Airport.

Another key change is the absence of the usually co-located APEX Expo, although FTE Global will still be nearby.

While the format remains familiar – chef demos, a vibrant exhibition floor and thought leadership sessions addressing the future of inflight services – these and other changes promise “fresh momentum, renewed energy and new opportunities”.

So, what should attendees actually expect? We asked three people who know the show from very different perspectives to give us the inside track.

One for all For Paul Mills, Vice President Strategy & Transformation at IAG Transform, IFSA

Treasurer and Board Member, one of the biggest draws is the sheer breadth of the event. “This is one of the few events where the entire inflight services industry comes together in one place – you can see, taste and experience products firsthand,” he says.

That breadth is also what keeps Nicky Slater, Business Development Manager at ITW Envopak and IFSA Director, coming back. Having exhibited for

The exhibition will feature 70 companies across 254 booths more than 15 years, she has watched the event grow in both exhibitors and delegates.

“IFSA Global Expo is a unique event combining all the key stakeholders in the inflight service industry, bringing suppliers, airlines and caterers together in a single location with an expo floor and plenty of networking opportunities,” she says.

For Dulce Martin, Founder & CEO of

Adulce Group and IFSA Director, that mixture is equally important, providing opportunities to showcase products, discuss trends and find solutions to industry challenges.

Or, as Slater puts it rather neatly: “It puts all the pieces of the puzzle into the same room.”

Hot topics Food safety, sustainability, waste reduction, AI and premiumisation are all expected to dominate conversations across the show floor.

For Mills, food safety and sustainability will be high on the agenda, alongside “the growing role of AI across the value chain” and the continued premiumisation of the onboard experience across all cabins.

Food safety gets a particular spotlight this year with the launch of the World Food Safety Guidelines, which will be unveiled during Wednesday’s Thought Leadership session.

The exhibition will feature 70 companies across 254 booths, while bringing professionals together from all sides of the industry will encourage cross-sector conversations.

“The mix of airlines, caterers and suppliers brings together diverse

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perspectives, helping to break down silos and accelerate innovation and problem-solving,” says Mills.

A taste of Texas Then there is the small matter of being in Dallas. The move from Long Beach represents a significant change of scenery, but the consensus is that it should bring a fresh feel to the event “The new location will bring a fresh energy to the event, particularly influencing the food, beverage and entertainment themes,” says Mills.

Slater points to the involvement of American Airlines and Southwest as headline partners, while the Gaylord Texan’s self-contained set-up should make it easier for attendees to connect.

Martin is equally enthusiastic about Dallas’ central US location and its flight connectivity, particularly for international delegates. And there’s no shortage of opportunities to get out of the conference room.

For the first time since Covid, an opening reception will take place on the eve of the show, giving exhibitors and delegates the chance to network in a more relaxed setting. There’s also a networking event at the Glass Cactus on Tuesday. “Make sure you bring your dancing shoes with you!” says Slater.

There’s also a cake competition, in which IFSA members will attempt to create cakes that look remarkably like their inflight products.

Don't miss the demos For first-timers, the advice is unanimous: make the most of the programme.

Mills recommends the opening reception, Thought Leadership sessions and chef demonstrations. Slater highlights the two chef demos, from American Airlines and AeroMexico, as well as the food safety and AI sessions The programme will balance practical inspiration with bigger industry questions, exploring AI in catering operations, onboard premiumisation and the future of inflight services.

Make it count For exhibitors, the message from Slater is clear: don’t wait until you arrive in Dallas to start networking.

“Do not rely on airlines walking past and stopping randomly," she says.

Linstol

"They will have their diaries filled up well in advance, so get contacting now!”

Ultimately, a successful show is about what happens afterwards. Mills hopes attendees leave with “at least one idea or partnership that can be implemented to improve the onboard experience”, while Martin wants delegates to find partnerships that can help elevate the global flight services industry.

And that, perhaps, is the real point of bringing the industry together. As the onboard experience becomes increasingly personalised, connected and data-driven, there is still something to be said for putting the right people in the same room.

So, whether you’re there for the food, the networking, or simply the cake, Dallas looks set to serve up a new chapter for IFSA. expo.ifsa.aero •

Bottega SpA

AMENITIES

FOOD & BEVERAGE

Based in the US with global offices in London, Hong Kong and Dubai, Linstol aims to set the industry standard for sustainable innovation and responsible design for amenities and more.

Booth 1121 – linstol.com

Bringing the taste of sparkling and still wines, grappas, fruit distillates, creams, Limoncino, gin, vermouth, non-alcoholic and low-alcohol products to the show. Plus a new addition: whisky. Booth 826 – bottegaspa.com onboardhospitality.com

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Monty’s Bakehouse FOOD & BEVERAGE

Spotlighting its awardwinning chefs who have specialised in tasty, feelgood hot snacks and entrée meals for over 20 years.

Now supplying over 20m airline passengers a year.

Booth 235 montysbakehouse.co.uk

Campione d’Italia Foods FOOD & BEVERAGE

A custom food manufacturer that specialises in frozen meals, meats and bakery items from its USDA, BRCcertified and SQF-certified facilities.

Booth 227 – cdifoods.com

Le Waf

Intervine FOOD & BEVERAGE

Showcasing Frugalpac’s innovative, lowcarbon, paper wine bottle plus a selection of sustainable and inclusive products such as allergen-free, kosher and vegetarian options.

Booth 810 – intervineinc.com

Sola Airline Cutlery SERVICEWARE

This family-own manufacturer and supplier of stainless steel cutlery has designed and produced cutlery and serviceware to the highest quality for over 100 years with a focus on quality, value and service. It delivers to 90+ of the world’s airlines, a large cruise sector and hospitality markets around the world.

Includes light-weight options.

Booth 816 sola-cutlery.com

FOOD & BEVERAGE

Manufacturer and distributor of artisan Belgian waffles made with yeasted dough (rather than a liquid batter) and pearl sugar which melts during baking for a crunchy texture.

Booth 211 – lewaf.com

En Route

RMT Global Partners SERVICEWARE

Specialises in comfort care and service items which enhance the passenger experience and support crew service. Showcasing innovative onboard product solutions.

Booth 617 – rmtglobalpartners.com

FOOD & BEVERAGE

With leverage as part of dnata, En Route offers end-to-end design, development and delivery of complimentary and retail onboard food and service solutions with offices in the UK, USA, UAE and Australia. Booths 311 – en-route.com

ITW Envopak SERVICEWARE

This supplier of tamper-evident security seals and re-usable security bags, will showcase its Uno Seal made of 100% recycled PP, and its unique Tenor Trio seal, designed to protect buy-on-board trolleys and boxes (currently in use on more than 1,250 LCC aircraft).

Booth 820 – itw-envopak.com

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The Santa Barbara Smokehouse FOOD & BEVERAGE

One of the few smokehouses in the world that still smokes salmon in a traditional open-fire smokehouse burning real, aged oak logs.

Booth 1026 – sbsmokehouse.com

Global Inflight Products

Kaelis

AMENITIES

Bringing 30 years of experience to the show and offering a comprehensive range of products from elegant porcelain and glassware to state-of-theart headsets, amenity kits, pillows and soft blankets. Booth 703 – gipusa.com

AMENITIES

Specialists in sourcing, designing, developing and manufacturing products worldwide including its innovative Business class Rotus hanger. Booth 400 - kaelis.world

Buzz AMENITIES

This leading global supplier of premium amenities will be showcasing its iconic collaborations between leading brands and major airlines, all curated to enhance the traveller's journey.

Booth 416 – buzzproducts.com

Freshorize SkyChefs FOOD & BEVERAGE

Focused on safe, elevated culinary solutions for airlines across North America. Operating from over 40 airports in the region.

Booth 317 – lsgskychefs.com

HYGIENE

Putting the spotlight on its combined soap and air freshener system, designed and patented to set the airline standard and redefine onboard hygiene. Now delivering over one million units each year, Booth 233 – freshorize.com

World's Best Cheeses FOOD & BEVERAGE

Featuring a portolio of fresh, frozen and ambient items, the cheese range extends from whole wheels to pre-cut and individually-wrapped options.

Also supplies jams, crackers and speciality pantry items.

Booth 907 - wbcheese.com

John Horsfall AMENITIES

HACO

Drawing on over 160 years of British textile heritage, this supplier focuses on touchable fabrics and beautifully practical airline comfort products that reassure and delight.

Booth 827 – johnhorsfall.com

FOOD & BEVERAGE

Gispol SERVICEWARE

On hand to bridge the gap between the unique requirements of airline food and beverage programmes and the manufacturers and brands who can supply those products.

Booth 601 – haco.us.com

This creator of high-quality travel packaging (rotable and disposable) prides itself on competitive prices by offering direct connection and efficient supply chain management.

Booth 914 – gispol.pt

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MarfoFMA FOOD & BEVERAGE

Insists tailor-made food concepts and sustainability can go hand-in-hand. It prioritises animal welfare and environmental impact in its operations and sourcing.

Booth 917 – marfofma.com

FORMIA AMENITIES

Working with leading airlines to forge brand partnerships which elevate and differentiate the passenger experience. The company has a global brand portfolio across amenities, bedding, loungewear and children’s kits ranging from luxury and lifestyle brands to emerging names. Booth 412– formia.com

Global-c SERVICEWARE

Focused on designing and delivering sustainable meal service solutions, tableware, packaging and soft goods for airlines worldwide. Serving clients through offices in Asia-Pacific, Europe and the United States.

Booth 917 – global-c.nl

Egret Aviation TROLLEYS

Offering reliable, lightweight and customisable galley products which help enhance onboard service efficiency and the passenger experience.

Booth 228 – egret.aero

Snackbox to-go FOOD & BEVERAGE

Specialising in single-pack snacks for the international inflight industry, this company focuses on pairing product development and production with seamless logistics, delivering to all major hubs across Europe and worldwide (for larger quantities).

Booth 908 – snackboxtogo.com

McGuire & Associates FOOD & BEVERAGE

This global sourcing agent represents well known global, national and regional branded manufacturers from a variety of categories and countries. It is a specialist in sourcing inflight foodservice products and services.

Booths 100-210 – matgci.com

Foodcase International FOOD & BEVERAGE

Crafts F&B and packaging stories that elevate the passenger experience to strengthen the airline brand. Supports data-driven buy-on-board menus and top 14 allergen-free ranges. Booth 412 – foodcase-international.com

Cuisine Solutions FOOD & BEVERAGE

A recognised authority on sous vide—the innovative precise-cooking technique which its award-winning chefs have pioneered, perfected and popularised over many years. Tailors culinary innovation to client needs.

Booth 212 – cuisinesolutions.com

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Local authenticity.

Delivered consistently.

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Creating moments to remember ?

We make it possible.

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Booth 311, September 8-10, 2026 Gaylord Texan Resort & Convention Center

Passenger Solutions

Windsor, UK

Supply Chain Ser vices

Dubai, UAE

Brisbane, Australia

Sourcing Solutions

Houston, US

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24 / INTERVIEW

Erik Olund CEO, SKYCHEFS

As SkyChefs prepares to exhibit at IFSA Expo for the first time – and share its vision as a new, standalone entity – we chat to the man leading the charge

Q SkyChefs has undergone significant change recently. What has been the biggest transformation within the business, and why now?

A The biggest change has been separating ourselves from the Lufthansa Group. It’s taken us a good 18 months to transform the business and get back to the fundamentals of everything we do – our standard operating procedures, our ownership, our capabilities and really getting the basics of airline catering right. I think we’ve done that well.

We’ve also been able to identify a really bright future for SkyChefs through investments in technology and by building a culture based on performance and growth.

Q The refreshed SkyChefs brand is built around the promises to Deliver, Delight and Differentiate.

How are those principles translating into tangible improvements for your airline customers and, ultimately, their passengers?

A The business has changed over the last decade. What used to be considered a nice-to-have is now simply expected. The basics have become much more demanding.

Today you have to run a reliable operation, be on time, deliver exactly what you promised and do it very safely. We’ve invested heavily in

technology and visibility to ensure we can deliver on those expectations.

There are caterers that are particularly strong in last-mile logistics and others that excel in culinary expertise. We want to be exceptional across the entire aviation infrastructure. We want to be great at airline catering from A to Z. We want customers to choose to do business with us, not feel forced to. In some markets we’re the only caterer available, and we want airlines to be genuinely delighted about that.

As I like to joke, we're not your grandfather's SkyChefs. If you've worked with us before, stay close because there's a lot more to come

Q SkyChefs has a strong presence across North America, Latin America and parts of Africa. Where are the greatest opportunities for growth?

A The US is definitely our growth engine and our focus right now.

We’ve separated our regions because we didn’t see major efficiencies in managing them all together. The management teams and processes

were already separate, so giving each region greater autonomy made sense.

The opportunities in the US are huge.

We opened our San Francisco hub with United last year – a fantastic example of partners coming together with a shared vision for growth and mutual trust.

We’re heavily invested in building true partnerships with our customers. We want them to be excited to work with us, just as we’re excited to work with them. There are some really exciting developments still to come.

Q One of those developments is your new Seattle production facility.

What will it bring to the business?

A We’ve partnered with Alaska Airlines to build what I believe will be the world’s most state-of-the-art automated airline catering kitchen, alongside an exciting innovation centre in Seattle. We expect the facility to open in the second quarter of 2027.

Today we’re spread across five different buildings in the Seattle region, so consolidating into one location will dramatically improve efficiency while also helping us build one strong culture across the team.

Q Next year marks SkyChefs’ 85th anniversary. How do you ensure it continues to evolve?

A SkyChefs began in 1942 as part of American Airlines. Back then aircraft

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stopped regularly for refuelling, loading mail and passengers, so SkyChefs operated airport lounges where travellers could eat because there was no onboard catering.

As aviation evolved through the jet age, SkyChefs naturally evolved into onboard catering while also operating lounges, hotels and other travel services.

Some 85 years later, we’re still rooted in many of those same core businesses. Our lounge business is growing dramatically as airlines continue to invest in premium lounge experiences. Airline catering remains central to what we do, and our retail commerce business supplies fresh food to retailers across the US.

Q What can visitors expect from SkyChefs at this year’s IFSA Expo?

A This will be our first time exhibiting, which we’re really excited about.

Being held in Dallas, where we’re headquartered, made it the perfect opportunity.

Our exhibit will centre around three things. First, our culinary work and what our chefs are creating across the US. Second, innovation – not just automation, but new ways of doing business differently. And third, operational excellence: how we execute every day and what 85 years of experience translates into in practice. We’ll also be showcasing some proprietary systems, new technology and innovations around vehicle operations that we’re excited to discuss with customers.

As I like to joke, we’re not your grandfather’s SkyChefs. If you’ve worked with us before, stay close because there’s a lot more to come.

And if you haven’t, we’d love you to stop by, hear about our vision for the future and hopefully leave as excited about it as we are. skychefs.com •

PROFILE:

Erik Olund joined SkyChefs in January 2025 and was promoted to CEO in early 2026. Prior to SkyChefs, he served as Chief Operating Officer, Jetstream Ground Services, VP, Caliber Collision, and MD of Base Maintenance, American Airlines.

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Aeroméxico Tableware collection Premier One

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Exhibiting at IFSA Global Expo 2026 9-10 September, Dallas, Texas, USA Booth 917

12/08/2026 10/08/2026 09:42 10:37

Food & Beverage study 34 TheCase partnership between Mikkeller and SAS has grown into one of the longestrunning collaborations between an airline and an independent brewery

Seoul food 40 Virgin Atlantic's Korea-

28

inspired menus show how to

Spice routes

balance authenticity with passenger choice when

For storytelling, wellbeing and

bringing a new destination

cultural connection, spices in food

onboard

offer airlines a powerful way to bring the world onboard

AND MORE...

32

Wonders in wine

35

River cruise catering

36

Food tech

43

Eat well with Mel

44

Opinion: Federico Germani, gategroup

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28 / SPICES

Spice routes

For storytelling, wellbeing and cultural connection, spices in food offer airlines a powerful way to bring the world onboard, reports April Waterston

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arm cumin, fragrant coriander, a whisper of cardamom. My usual flight anxiety melts away as comforting flavours warm my stomach and soul, transporting me from my Economy seat on a popular Middle Eastern carrier to happier days spent sampling Indian cuisine across Goa, Maharashtra and Delhi.

To this day, whenever someone asks me to cite my best-ever inflight meal, I describe that Economy Class experience. It was all down to the flavour, or – more specifically – the spice.

Passport to flavour The global consumer is increasingly seeking foods that offer a sense of travel and cultural discovery.

Research from ADM’s 2025 Global Consumer Trends Report highlights the theme of “cultural cross-pollination”, which sees consumers exploring flavours inspired by different regions and embracing fusion combinations.

For Marfo FMA, the focus is on using spices to enhance rather than overpower a dish.

“Spices allow us to add layers of flavour without just adding salt and pepper, to elevate the experience for the passenger onboard,” says Dawn O’Neill, Global Head of Sales.

The key, she explains, is in how spices are prepared and applied. “It’s not just adding flavour. It’s the treatment of those flavours and making sure that they’re used in the right way,” she says. “We’re extracting as much flavour from those spices as possible so that it’s giving a flavoursome and memorable meal onboard.”

This approach moves spice beyond heat alone, allowing ingredients to bring complexity through aroma, texture and balance. “If you see Indian chefs work with spices, they treat them in a certain way,” adds Jürgen Versluis, Culinary Head Chef & Head of R&D at Marfo FMA. “The result is something that’s not heavy in the meal. It’s subtle.”

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The variety of spices being explored is also expanding. “If you look back 12 to 15 years ago, we only had cayenne pepper and black and white pepper,” says Jürgen. “Now we have more like 10 kinds of pepper.”

condiment that simply adds a little heat,” says Kinsey-Quick. Unlike a sauce designed to transform a dish, the oil is intended to enhance existing flavours.

Authentic tastes

BELOW: Hong Shao Rou, a Chinese dish of braised pork belly made with star anise, bay leaves, cinnamon and cloud ear mushrooms by Marfo FMA

Beyond individual ingredients, consumers are increasingly interested in curated spice blends that carry a sense of place and cultural heritage.

From Ethiopian berbere and Moroccan ras In control el hanout to Indian garam masala, Japanese This desire for more nuanced flavour is shichimi togarashi and Levantine za’atar, blends also driving interest in condiments that offer airlines a way to bring destinations to life allow passengers to personalise their through flavour. experience.

For airlines, these combinations can support The ADM report notes that digital destination-inspired menus, chef collaborations platforms are accelerating the spread and passenger discovery, of food cultures turning spice into a and encouraging storytelling tool rather than experimentation with simply a seasoning. unexpected pairings.

Hot honey, chilli oils “We’re not necessarily just Enter: the sweet and and other flavour-led seeing a Western version of spicy craze, one of the additions are gaining spiced food,” says O’Neill. biggest flavour movements popularity “It’s about being able globally, combining to have it be more of an sweetness with spice and authentic recipe, one that’s more aligned to what moving chilli away from simply being about they would be eating in the regions that they’re intensity and towards complexity. Examples of flying to.” this include hot honey, chilli chocolate, mango The challenge for airlines is finding the balance chilli sauces, spicy cocktails and mocktails and between authenticity and accessibility. A dish chilli-infused desserts. that works perfectly in its country of This desire for more nuanced flavour is origin may need careful adaptation also driving interest in condiments that allow when served at 35,000 feet to a passengers to personalise their experience. global audience.

Hot honey, chilli oils and other flavour-led “We develop meals for Thai additions are gaining popularity, offering a way Airways which are authentic to introduce heat, sweetness and complexity Thai curries,” says Versluis. without overpowering the dish. JetBlue has been “And then we go to a ahead of the curve on this, serving Mike’s Hot Western carrier that also Honey condiment sachets with its buy-on-board wants a red curry, but we ham and cheese croissant. have to lower the spices, South African Banhoek Chilli Oil is tapping lower the curry paste.” into the trend. Born from a family experiment Dawn agrees that there over Sunday lunch, Banhoek has grown into an is no single definition of established condiment brand. Co-founders Ken authenticity. “It depends on Kinsey-Quick and Adi Meintjes spent months who the airline is and what perfecting the recipe, testing more than 60 route,” she says. “You have to combinations of chillies and oils before settling measure it in a way that it’s going on a neutral canola oil base that allows the to resonate well with the passenger flavour of the bird’s eye chillies to shine through. onboard that flight, and what it is “We believe our chilli oil acts as a neutral onboardhospitality.com

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that they expect from that airline.”

That connection between flavour and place can also inspire new interpretations of familiar dishes. “Normally we will make a cycle for KLM with mashes like potato mash with kale, potato mash with leek, but now we make a potato mash with curry,” explains Versluis. “It’s a little bit of Indian taste in a typically Dutch dish.”

Ultimately, successful use of spice is about finding the right balance between heritage, creativity and expectation. “What is ‘authentic’ to everybody is completely different. Rather, it’s about making meals the right fit,” says O’Neill.

Spice of life

For Virgin Atlantic’s Hari Gotra, Senior Manager – Inflight Food & Beverage “The current generation is looking for flavour Development, the relationship between spices discovery, but they also want wellness,” says and wellbeing is rooted in traditional knowledge Dilhan Fernando, CEO of Dilmah Tea, which and understanding how ingredients interact with has recently begun producing authentic Ceylon the body.

Cinnamon. “People often think of spice only “I always say that Mother Earth gives you as heat, as chilli. But most spices are actually what you need in terms of minerals and about complexity, aroma and flavour. Cinnamon, nutrition,” she says. cardamom, clove and star “When the seasons anise all bring layers of change, you naturally character while also carrying a long history of wellness Consumers are looking move towards different ingredients and spices.” benefits.” for ingredients that are Gotra explains that Fernando believes this natural, authentic and warming spices have shift reflects a wider have a credible history traditionally been associated desire to reconnect with with colder months, while traditional ingredients. others offer a more cooling profile.

“What we’re seeing isn’t simply growth in the “All spices are either cooling or warming in that cinnamon market. What we’re seeing is growth in they do something inside your body. Coriander wellness. Consumers are looking for ingredients seeds, for example, are really cooling, so you that are natural, authentic and have a credible would use those more in summer. You can boil history of use, and that’s exactly where Ceylon them up and use them in drinks, too.” cinnamon sits.”

This growing interest in natural, flavour-led wellness is also being seen by catering suppliers.

“People are more tuned into their bodies than ever before, and more conscious about what they’re eating,” says O’Neill. “They’re trying to reduce the amount of additives and make food a naturally healthy option by infusing flavour through layered spices.”

Whether inspiring memories, telling destination stories or supporting wellbeing, one thing is becoming clear: when it comes to inflight dining, flavour variety really is the spice of life. •

ABOVE: A lightly spiced but flavourful couscous dish with mint, feta, olives and pommegranate by Marfo FMA

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Tradition meets Travel

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Experience the future of inflight dining. Visit us at ISFA Global Expo 2026 in Grapevine (Texas) at stand 917 and discover how Marfo FMA is redefining culturally inspired, premium meal solutions for airlines worldwide.

See you there!

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Wonders in wine

Deep water sea-aging brings new wonder to wine KELLY STEVENSON In the first of a series of articles looking into the more unusual stories of the world of wine, Kelly, Director at Jetvine, takes us through the unusual art of ocean cellars for the deep seaaging of wines

could be more ethereal than a wine with two There is something terroirs: the vineyard and the sea. wonderfully counter intuitive about the idea of ageing wine beneath the sea.

Sunken charm Where we usually imagine bottles resting In Spain, the beautiful winery, ‘Attis Mar’, quietly in dark, cool, dry cellars where makes Albariño from it’s Rías Baixas moisture is an unwanted attribute, this is a vineyards, and submerges half its bottles stark contrast: underwater cellars that are for six months in the cold Atlantic waters. In dark and under pressure, cool and rocked by a charming process, each bottle is dropped the perpetual rhythm of the tide. to the ocean floor on its own fishing rod: Sea-aged wine is one of the most intriguing a sight illustrated on the wine's uniquely experiments in modern winemaking but adorned wooden packaging. When the it is not entirely new. The technique can wine resurfaces, experts describe a more be traced, in part, expressive, saline to an extraordinary personality. Tasting discovery in 2010. notes refer to the Divers recovered 168 freshness and a saline/ Makers are exploring bottles of Champagne how pressure, darkness, sea salt profile which – 68 of which were temperature affect the seems accentuated.

Veuve Cliquot – from England has joined wine's maturation a shipwreck in the the experiment too.

Baltic Sea. After about Exton Park, Hampshire, 170 years underwater, the wine remained produced a sea-aged version of its 2014 remarkably well preserved, prompting vintage Blanc de Blancs. The expression producers to consider the sea as a cellar.

– named ’60 Below’ – was aged 60 metres under the sea off Brittany for around 12 months, while still on its lees. Winemaker Imprinting a story Corinne Seely described the result as: The ocean cannot literally season “Richer, creamier and more complex than its the wine through the glass but terrestrial counterpart”. producers are exploring how pressure, And in Sardinia, the boutique winery darkness, temperature changes Cantina Santa Maria La Palma sends a and gentle movement may affect limited number of its Vermentino-based maturation. Currently, the practice Akènta sparkling wine 40 metres beneath the is experimental and results are Mediterranean to mature in dark, consistent, sometimes elusive, but that cool water. These bottles become souvenirs has become the appeal. of the seabed, decorated by marine growth, There is a beauty to the while the wine gains intensity and has a emerging bottles, they distinct, fuller and rounder body. are imprinted with The story of sea-aged wine continues and is their time as an ocean certainly compelling. • dwellers, and what

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- YOUR PARTNER IN -

ONBOARD SNACKING Take off with taste

VISIT US ON THE IFSA

www.snackboxtogo.com

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PROFESSIONAL IN-FLIGHT TEXTILES SUPPLIER

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34 / CASE STUDY

SAS gets crafty The partnership between Mikkeller and SAS has grown into one of the longest-running collaborations between an airline and an independent brewery. Teresa Machan reports

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eer tastes different at 35,000ft – a curiosity noted

by Danish home brewer and CEO of Mikkeller, Mikkel Bjergsø, while flying with SAS in the late Noughties. "I remember thinking how cool it would be to have one of our beers onboard," he says.

Fast forward to 2026, and 12 years into a unique collaboration, SAS and Mikkeller have staged the world's highest beer tasting, produced the exclusive Wing Pin Series of barrelaged beers, set five world records and created 24 bespoke brews for travellers, from the crisp Scandinavian ‘Sky-High Witbier’ and citrussy ‘Plane Ale,’ to a succession of IPAs.

Bespokely Nordic In 2014, as the airline’s head chef and meal-planning manager refreshed its food and beverage offer as part of a wider Nordic push to showcase homegrown producers, he approached Bjergsø. A fan of Mikkeller, he asked whether the brewery could create something for its passengers. A lifelong passenger on SAS, the answer from Bjergso was “yes.”

To produce the first iteration, the brewery took an unconventional approach. During a flight to the United States Bjergsø carried out an inflight tasting of around 30 different beers.

“There we were taking all these beers onboard despite liquid restrictions.

Passengers had no idea what was

going on!”

Recipes were adapted until the flavours worked at altitude, a process Bjergsø describes as challenging, but fun. And, it paid off. Since then, the collaboration’s mission to elevate the passenger experience through world-class craft beer has been a huge success.

Yet, neither party is standing still.

More recent releases in the Mikkeller/ SAS beer line-up include the organic ‘Scandinavian Clouds IPA’ and, in line with the demand for no and low-alcohol beer, ‘Drink'in the Sun,’ a non-alcoholic pale ale (0.3% ABV) with tropical fruit and pine hop notes created for the partnership's tenth anniversary. mikkeller.com •

A STRONG PARTNERSHIP There is great strength in the SAS/Mikkeller connection, according to Ronald Erling, F&B manager at SAS, who says Mikkeller is not only one of its oldest partnerships, but one of the most loved. "Our strategy is to strengthen us even more in our position

as a premium airlin, and Mikkeller is a good example of how we can deliver on that ambition," he says. "Moving forward we hope to be able to offer our customers more choice in terms of smaller volumes and unique batches of beer."

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River of flavours Authentic regional cuisine, local sourcing and flexible provisioning are shaping a new era of river cruise dining, says Trafalgar River Cruises' Damien O'Connor

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iver cruising offers a unique opportunity to immerse guests in the cultures they pass through, and for Trafalgar River Cruises, that experience extends well beyond the excursions.

According to Vice President Damien O'Connor, every menu is designed to tell the story of the destinations guests visit: "Our menus are inspired by the regions our guests travel through, combining local specialties with timeless international classics," he says. "We place a strong emphasis on authentic European flavours, particularly signature Italian and French cuisine, while also incorporating seasonal ingredients and traditional recipes from the destinations along the itinerary."

That approach means guests might enjoy slow-braised beef rump with seasonal vegetables one evening, panfried Danube pike perch showcasing regional freshwater fish traditions the next, before finishing with a classic Austrian Cremeschnitte dessert. "We regularly adapt menus to include

regional specialties depending on the route and season, allowing guests to experience something unique throughout their journey."

throughout a voyage.

"River cruises offer significantly greater flexibility," he says. "Deliveries can often be arranged on a neardaily basis. This allows culinary teams to source fresher ingredients more Fresh, local flavours frequently, incorporate local and Delivering that level of authenticity seasonal products relies on a carefully more easily and managed supply chain. adjust menus "We source highaccording to regional quality ingredients River operations availability and guest through a combination benefit from preferences." of trusted European frequent access to That flexibility also suppliers and towns and cities supports one of the carefully selected local industry's biggest producers," explains trends. "Guests increasingly want O'Connor. "Our procurement strategy cuisine that reflects the destinations focuses heavily on consistency, they are visiting," O'Connor notes. traceability, freshness and compliance "Provenance and storytelling with strict food safety standards." have become very important, with Unlike ocean cruising, river passengers showing greater interest in operations benefit from frequent where ingredients come from and how access to towns and cities, creating dishes connect to local culture." • opportunities to refresh supplies

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36 / FOOD TECH

The smarter menu ISTOCK.COM/ OLGA STRELNIKOVA

AI and data are taking the guesswork out of airline catering – helping airlines create more relevant menus, predict demand more accurately and dramatically reduce waste. Stuart Forster reports

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nowing what passengers will eat has always been one of airline catering’s biggest challenges. Every uneaten meal represents wasted cost, weight and carbon, while changing consumer tastes make menu planning increasingly complex.

But as AI, predictive analytics and smarter planning tools become part of everyday catering operations, airlines are replacing instinct with evidence. The payoff is faster menu development,

better personalisation, leaner operations and fewer meals going uneaten.

Smarter menu development AI isn’t replacing chefs – it’s helping them make better decisions.

“Technology plays an increasingly important role in menu development, but at dnata it is used to support rather than replace culinary expertise,” says Robin Padgett, CEO of dnata

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platform tracking buy-on-board menus across Catering & Retail. “AI and data analytics can more than 90% of European passenger capacity, help our teams better understand dietary allowing airlines to benchmark their offering preferences, passenger profiles and routeagainst competitors. specific trends, while our chefs remain David Verschuure, International Sales Manager, responsible for the creativity, quality and says the platform gives airlines evidence rather practicality of each menu.” than opinion. “Alongside broad industry insights, At dnata, enterprise resource planning we provide customers with benchmark reports (ERP) systems, machine learning and digital comparing their menu against the wider market. platforms streamline collaboration between Our Snackboxtogo Sensory Reports provide an culinary, procurement, operations evidence-based first screening of how products and airline teams, speeding up menu are expected to perform under cabin conditions.” development and approvals. Crew For Nik Loukas, Founder of Inflight Feed, AI apps also help ensure dishes are is helping airlines move beyond assumptions. prepared and presented consistently, “When data informs the particularly in premium creative process, airlines cabins. get menus that are more For Brad Saxe, Co-CEO of relevant to passengers and Goldbergs Group, parent The biggest opportunity more operationally realistic company of Mainline for AI may be reducing to deliver.”

Foods and Mainline waste before it reaches He points to KLM’s TRAYS Aviation, technology has the aircraft system, which predicts fundamentally changed meal requirements from menu development. “We’ve 17 days until 20 minutes stopped treating menu before departure, saving more than 111,000kg development as guesswork and started treating of unnecessary catering each year. AI-assisted it as engineering,” he says Internal tools capture analysis of 30,000 meal trays also revealed data from altitude testing – including reheat passengers rarely ate Air New Zealand’s blue performance, moisture loss and sensory scores cheese offering.

– creating “a proprietary feedback loop that turns real cabin conditions into repeatable recipe science.”

Data from waste Gategroup is taking a similar approach The biggest opportunity for AI may be reducing through its AI-enabled Menu Development waste before it reaches the aircraft.

Platform, which brings recipes, costs and airline Roy Treger, Co-Founder and CEO of PlanToIt, requirements together in a single workflow. says airline catering waste Agustin Buenano, Vice President – Culinary and often begins long before Customer Experience, says: “With every menu meals are loaded. The cycle, the platform learns from briefs, chef company’s AI-driven decisions, client feedback and approvals, creating platform focuses on a compounding system that continuously improving forecasting improves recommendations.” at SKU level, helping “The MDP puts gategroup’s chefs at the centre, caterers understand using intelligent technology to amplify their the behaviour of creativity, judgement and culinary expertise.” individual products across routes, locations and Predicting demand operations.

Understanding what passengers actually want to “Most of the time eat is becoming just as important as creating the the overstocks are menu itself. more than 30%.

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38 / FOOD TECH

the sector billions of It’s a lot. It’s not only about the waste; it’s the storage, it’s the shelf life, it’s the cost against your dollars.”

He argues better suppliers. The minute that we have the ability to data is the missing link. make it more accurate, then the supply chain is “Closing the data gap getting better.” between the catering Treger says one of the biggest challenges is loaded onto a flight and the complexity and volatility of airline catering. what is thrown away But he says the biggest barrier is often cultural when it lands is the first rather than technical. Many planners rely on key step to cost reduction and safety margins to avoid shortages – what Treger improved sustainability.” describes as the ‘just in case’ tax. “Airline caterers Rather than simply counting leftovers, AI operate under extreme volatility, because can now identify which products passengers demand changes fast, waste is expensive, and consume and which return untouched. Countifi shortages affect operations immediately.” uses image analysis to provide that insight.

Rather than relying on broad forecasting, “You can optimise your PlanToIt’s models analyse inventory and adjust your product-level behaviour to menu offerings based on improve ordering decisions. what people are actually “The problem is knowing Airline caterers consuming on the plane,” what and how much to order operate under extreme says CEO David Hailey. at the SKU level and having volatility, because “If there’s a way for us to the ability to learn the exact demand changes fast be smarter about what we behaviour of every product load, we think savings can – the airline that is serving it, easily be 20% for the industry.” the caterer, different airlines with different times, The platform also identifies products different locations, different caterers.” consistently left untouched. “If 40% is coming back, we can reduce it by 20% and still not Money talks interfere with customer experience.”

Matt Crane, Founder of the Aviation Sustainability Forum (ASF), believes food waste is as much a commercial issue as an environmental Endless feedback one. “Unconsumed catering – meals and Paul Schvartz, COO – Europe and North Africa beverages that never see a passenger – is costing at Newrest, believes this kind of intelligence is becoming indispensable.

“Data-driven decisions help airlines determine what should be carried onboard, including the quantity and weight associated with each service.

More accurate loading supports cost control, product availability and operational reliability while reducing unnecessary onboard weight.”

Technology is no longer simply helping airlines develop menus – it’s creating a continuous feedback loop that informs every stage of catering, from recipe creation and meal loading to post-flight analysis.

For airlines facing rising passenger expectations and sustainability pressures, the ability to use data to serve the right food, in the right quantities, every time could become a competitive advantage. •

LEFT: PlanToIt's models analyse product-level behaviour to improve ordering decisions

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ADVERTORIAL

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ARE YOU READY TO MOVE BEYOND CHILLED? Introducing Mango flavour to the Backpack yogurt ambient range – a dense, smooth, fruit-led dairy option designed for on-the-go occasions where chilled storage is limited.

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ith an 18-month shelf life and simple ambient storage, this shelf-stable yogurt helps reduce food waste, simplify distribution and create more flexible serving opportunities – all without compromising on taste.

Premium convenience, made simple The yoghurt is suitable for ambient storage until opened – no chilled supply chain required. It has an 18-month shelf life, which can support stronger stock control and lower waste. It is suitable for storage in temperature ranges 33°F to 90°F. Made in Pennsylvania, USA, under FDA

regulation with real milk and Grade A plant with no artificial flavours and no artificial sweeteners.

It also includes prebiotics and postbiotics, and the nutritional quality remains stable throughout its shelf life.

Designed for flexible service A great addition to ambient breakfast boxes and buy-on-board ranges.

The Mango flavour offers a bright, tropical flavour profile, while Natural works beautifully as a versatile yogurt dressing for savoury meal occasions.

Other flavours include Strawberry, Summer Berries, Dutch Apple and Vanilla – all of which pair well with pastries, including croissants, for a

more indulgent travel or hospitality moment.

More ways to serve dairy From domestic breakfast programmes, buy-on-board to long-haul travel, ambient yogurt gives operators a refined dairy solution with less reliance on chilled storage. Key operator advantages include greater usability, reduced waste, flexible storage, shipping and a longer shelf life than traditional chilled yoghurt. ● info@food-beyond.com ● linkedin.com/ company/food&beyond-limited

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40 / DESTINATION DINING

Virgin Atlantic's Korea-inspired menus show how to balance authenticity with passenger choice when bringing a new destination onboard, says Bev Fearis

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hen Virgin Atlantic decided to put spiced octopus on the inbound Upper Class inflight menu for its new Seoul route, not everyone was convinced.

“There was some internal nervousness because it's a dish that’s quite unusual,” admits Chef Hari Ghotra, Virgin Atlantic’s Senior Manager – Inflight Food & Beverage Development. “But in Korea, octopus is a culinary staple, so it felt right that it should be on the menu.”

Despite internal reservations, the octopus – served with steamed rice, pak choi, carrots, mushrooms and white kimchi – has been a success. “That dish is scoring really, really well in our customer feedback,” says Ghotra.

For less adventurous passengers, the

alternative for the first meal service is a more traditionally western grilled chicken with smashed chive potato, tomato cream sauce and asparagus. “We've got the balance of a chicken dish. It’s all about choice,” she adds.

Hitting the right notes Throughout menu development, the guiding principle was choice. In a carefully-judged blend of adventure and reassurance, Koreaninspired dishes sit alongside western favourites, vegetarian options and neutral comfort-food alternatives specifically designed for less adventurous travellers.

“Giving customers choice is so important,” says Ghotra. “In a highly-controlled environment, it gives them a little bit of control back.”

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LEFT: Octopus and white kimchi as served in Upper Class ABOVE: Outbound midflight snack sushi

Ghotra and her team came up with a creative brief, detailing flavour profiles, trends and key concepts.

"Behind this sits the technical brief, which gives more of a breakdown of the three different protein types, the express option, side dishes, sauces, dressings, mid-flight snacks, the weight, and so on,” she explains.

“These specifications are needed so the catering unit knows exactly how they are producing each dish. Consistency is so important because it's got to get in front of the customer in the way that it's been signed off.”

The process also needs to take into account how the crew will deliver each dish, how it is loaded, stored, heated, assembled and presented.

“Then, of course, there’s the testing of the dish – does it taste good, does it look and feel right,” adds Ghotra.

That said, even breakfasts were given a Korean twist. In Economy, as well as the traditional omelette and sausage staple, passengers can tuck into Gyeranjjim Dak Juk (steamed egg, rice congee), chicken and black fungus. In Upper Class, the traditional English cooked breakfast and the dill salmon gravadlax sit alongside stir fry Korean glass noodles, spicy tofu, egg roll and red seaweed.

The inflight drinks menu also gets a splash of the destination with jasmine There was some teas and K-cocktails. Upper internal nervousness Class passengers can sip on because it's a dish that’s a Soju Mojito, made with Chamisul Fresh Soju and a quite unusual Fever-Tree Mojito Mixer.

Building Korean authenticity To ensure authenticity, Ghotra and her team immersed themselves in Korean food culture.

“When I know we're opening up a route to a specific destination, I make it my business to go and understand it,” she says.

With K-mania sweeping the UK, her research included visits to Korean supermarkets and restaurants close to home, plus several trips to Seoul to browse markets and join food tours.

“We also worked closely with gategroup, our catering partner. We went with gategroup to Korean restaurants to see what's up and coming and what kind of flavour profiles we should be looking at."

Once the initial research was complete,

Expert chefs

Gategroup sought the expertise of its Korean chefs – not merely to recreate Korean dishes but to understand how Korean dining culture could be translated into an aircraft environment.

One challenge stemmed from the Korean tradition of serving numerous small side dishes. To capture that culinary style, the airline introduced additional touches to main dishes, including lotus root salad, kimchi side dishes and authentic Korean flat chopsticks in Upper Class.

Launched in March 2026, the London-Seoul route marks the first time Virgin Atlantic has flown to South Korea. As its brand and new route become more widely known, it is beginning to see a shift in the passenger demographic, which started off as predominantly western.

“We’re getting more local traffic, so we might be even more adventurous when we create the next menu,” says Ghotra.

That process, of course, has already begun.•

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Eat well with Mel

Personalised nutrition: Tech-powered profiling DR MELISSA ADAMSKI Personalised nutrition is reshaping the wellbeing landscape.

Bringing it onboard could become a key differentiator for airlines, says Dr Melissa Adamski

are not necessarily sufficient to meet Easily accessible advances the ever-growing list of passenger’s food in technology have changed preferences. what we can learn about ourselves and our health.

Apps can log everything we eat, wearables Meeting expectations track our blood sugar, heart rate and So how can the aviation and onboard sleep, cheek swabs reveal our DNA, and catering industries meet the challenge of microbiome tests can identify the bacteria personalised food and nutrition expectations living in our gut. of passengers?

And so we enter a new era: An era of AI is becoming an integral part of many personalised nutrition. As passengers workplaces and could help meet the become more informed about their health challenge of delivering more personalised and wellbeing and take more of an interest onboard catering experiences for in personalising their passengers. AI could eating patterns, this assist in matching may change their meals to individual expectations of onboard passenger food AI could assist in catering. profiles, or by compiling matching meals to comprehensive individual passenger ingredient list and food A closer look food profiles allergy databases for As personalised passengers to search food and nutrition and learn about the onboard meals. experiences become more common, this may impact the food and hospitality industries.

New opportunities When we think about travel, AI is helping people and healthcare professionals analyse large amounts of data onboard catering sits towards the to identify dietary patterns and foods that opposite end of the spectrum to may be best suited to individuals. concepts of personalised nutrition.

For airlines and onboard caterers, When we fly, we are told what personalised nutrition offers an opportunity to eat and when to eat, and with to better understand passengers' food choice and variety of foods mostly behaviours, motivations and preferences, unavailable (although dine on helping them feel their best. demand and pre-ordering are Technology has laid the foundations slowly changing this). for more personalised diets, but the real It is hard for people to opportunity lies in how the industry uses eat foods they want when it. Airlines that turn passenger insights into onboard. While there are tailored food experiences will be best placed a special meals available for people to order when to meet evolving expectations and stand out flying these categories from the competition. •

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Emerging markets

Marking a new era The future of onboard hospitality is already being shaped in emerging markets, says Federico Germani, Group Chief Commercial Officer and President LATAM & APME, gategroup

For much of aviation’s history, innovation has been associated with established hubs in Europe and North America. Yet from my perspective, some of the industry’s most significant advances are now emerging elsewhere.

Across Latin America, Asia Pacific and the Middle East, rapidly growing aviation markets are redefining operational excellence, culinary innovation and passenger experience. These regions offer significant opportunities but require a different approach.

I see this evolution particularly clearly in Latin America. As the hub caterer for several of the region’s largest airlines, gategroup’s operations span eight countries, 16 catering facilities and 34 airline customers. In my view, the true measure of success is not the scale of the network, it’s our ability to tailor solutions to each airline while responding to the unique realities of every market.

One example is gategroup’s São Paulo Competence Center, producing approximately 17,500 meals daily for around 30 long-haul departures. Many of our facilities retain in-house bakery and pastry production, preserving the flexibility and authenticity increasingly valued by airlines and passengers alike.

Tech as a differentiator A trend across emerging aviation markets is the growing role of technology as a defining differentiator. Across gategroup operations in Chile, Colombia, Brazil and Peru, AI-enabled solutions are improving beverage management, inventory visibility and operational accuracy. The goal is not automation for its own sake, but smarter operations that allow our teams to focus on delivering better experiences.

AI-enabled solutions are improving beverage management, inventory visibility and operational accuracy The same philosophy is evident across gategroup’s Asia Pacific and Middle East network. With passenger demand expected to outpace every other region in the coming decades, the opportunity is immense.

Our facility at Incheon International Airport reflects that ambition. Automation, intelligent warehousing, advanced production technologies and digital food safety systems and integrated waste processing work together to create a highly efficient operation.

One lesson is clear: the future of onboard hospitality will belong to organisations that successfully unite technology with craftsmanship, global capability with local insight, and operational excellence with meaningful passenger experiences. Across Latin America, Asia Pacific and the Middle East, that future is already taking shape. •

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For premium inflight service, every detail should feel considered – cheese included.

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his year, Beemster® Royaal Grand Cru was named Best Cheese in the World at the World Championship Cheese Contest in Wisconsin.

Chosen from thousands of entries, it is a proud recognition of what Beemster® has always stood for: real craftsmanship, rich flavour and cheese made from 100% North Holland pasture milk. Beemster® Royaal Grand Cru is full-bodied, refined and beautifully balanced. It’s a cheese made to elevate the moment, whether served as part of a Business Class cheese selection, paired with wine, or presented as a premium onboard experience.

Amsterdam Cheese Company At IFSA, we will introduce the Amsterdam Cheese Company: a bold and characterful Dutch cheese brand born in the heart of Amsterdam. Made with care, high-quality milk and a love for outspoken flavour, Amsterdam Cheese Company brings the taste of Amsterdam to travellers around the world. Meet us at Booth 218.

Elevate every bite The mineral-rich desert salt transforming inflight dining

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alt is one of the smallest ingredients that makes the biggest impact on the taste of a meal.

And not all salts are equal – each salt has its own unique flavour, a mineral and trace element profile and an origin story.

A salt of origin Deep in the remote Kalahari Desert in Southern Africa lies a vast pristine salt pan where crystal salt is harvested from underground streams running through ancient Dwyka rock formations, 250-300 million years old. The salt is naturally sun-dried in temperatures reaching up to 47°C. Free from preservatives and additives, this salt has an exceptional taste and nutrient

profile, containing all the essential minerals and trace elements that exist naturally in salt, including magnesium, zinc and potassium.

Unlike many sea salts derived from oceans poisoned by plastics, industrial and pharmaceutical waste, Oryx Desert Salt is sourced far away from any polluting industry and is certified free from microplastics at source.

For a gourmet taste experience, there are several options for bringing world-class flavour to onboard dining: Salt & Pepper Sachets, Dual Sachets in an information booklet and biodegradable paper tube Salt & Pepper Travel Shakers, also available in gift packaging.

Oryx Desert Salt already travels in style on jetBlue. oryxdesertsalt.com

www.oryxdesertsalt.com

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Design & Innovation Second wind 55 Airlines and suppliers are designing amenity kits to perform as a durable lifestyle accessory – long after the flight has landed

Small is mighty 49 Small innovations can trigger

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huge change. Explore how the incremental evolution of product design can support crew service delivery

The suite life As passengers increasingly expect personalised, premium experiences, cruise lines are responding by creating exclusive luxury enclaves

When airlines share details of how their products are packaged, provisioned, stored and delivered throughout their lifecycle, suppliers can design a product which is efficient and effective

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A game-changer

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Small is mighty Small innovations can trigger huge change. Julie Baxter explores how the incremental evolution of product design supports crew service delivery

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n our tech-driven world, digital innovation often dominates headlines for its operational, environmental and financial benefits. But in onboard service, some of the most impactful changes remain physical – incremental innovations shaped by passenger expectations and crew insight.

As gategroup’s Daniel Knies, Senior Category Director at deSter, puts it: “The most advanced product developments occur when airlines, caterers, equipment suppliers and crew work together from the beginning of concept development.”

He believes the biggest shift in onboard service equipment design has been from standalone products towards integrated service systems.

“Rather than designing a tray, casserole, trolley or service item in isolation, suppliers such as deSter are now engineering complete

service ecosystems that improve food quality, passenger experience and operational efficiency simultaneously,” he says.

He highlights the Lufthansa FOX programme as a strong example. deSter developed a steel casserole allowing different meal components to be heated separately according to their thermal requirements, helping proteins, vegetables and accompaniments arrive in optimal condition. deSter worked with Lufthansa, gategourmet and chef Johann Lafer to translate a culinary vision into a practical onboard operation. “Rather than designing equipment independently, the team identified operational challenges such as temperature management, service flow and product presentation, then engineered solutions around those needs,” he explains.

This collaborative approach is becoming increasingly important, particularly in premium

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long-haul operations where airlines are using equipment design as part of a wider hospitality strategy.

Seamless efficiency Designing for crew convenience and efficiency doesn’t have to compromise the passenger experience, argues Clip’s Head of Design, Augustin Scott de Martinville. “Rather than focusing on aesthetics alone, modern onboard equipment needs to integrate storage efficiency, durability, sustainability and intuitive usability,” he says.

For example, his team developed the Swiss Bento, a reusable meal box inspired by the traditional Japanese bento.

Features such as integrated cutlery storage and the ability to return all meal components inside the box simplify both service and collection, while eliminating disposable lids and protective films. Twelve Bento units fit a single galley drawer, improving space efficiency.

Similarly, for Edelweiss, Clip developed a new generation of reusable service equipment where components perform multiple functions such as a second-service box whose lid transforms into a bread plate. Clip selected SiloxiHT lightweight ceramic instead of conventional bone china to reduce weight with increased hardness, allowing lower onboard weight while improving resistance to breakage. This in turn has contributed to lower fuel consumption, fewer replacements and more consistent presentation over time. de Martinville adds: “Every decision has implications across the entire service chain – from catering preparation and logistics to inflight service, washing and storage. Design has to carefully balance operational requirements with passenger expectations. A product may look elegant, but it must also withstand repeated industrial washing, fit existing galley infrastructure, optimise loading density and remain intuitive for cabin crew to use under time pressure. A collaborative development process allows relatively small design improvements to

create significant operational benefits across thousands of daily service cycles.”

He insists equipment which is immediately understandable – for both passengers and crew – reduces handling time and minimises service errors. Features such as integrated cutlery storage, multifunctional components and clearly organised product layouts all contribute to faster, more efficient onboard operations without requiring additional training.

ABOVE FROM LEFT: deSter innovates products such as a cake stand for Lufthansa; Edelweiss' multifunctional second-service box by Clip

Refining solutions Javier Fuentes, Head of Product Development at Kaelis, agrees that the best products are never developed in isolation. He says: “Every design decision is evaluated from multiple perspectives: cabin crew usability, passenger perception, manufacturing feasibility, regulatory compliance and long-term durability. The result is not simply a customised version of an existing product, but a completely refined solution that reflects operational requirements and premium brand identity while maintaining the robustness required for years of intensive use. Innovation is no longer only about creating entirely new products, it is about rethinking everyday equipment to make it smarter, more intuitive and more sustainable.”

An example of this is the premium Business Class coat hanger Kaelis developed for airlines onboardhospitality.com

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such as Air Côte D’Ivoire, Delta, United Airlines consistent premium experience for passengers.” and many others. Fuentes says: “While a He continues: “Physical equipment has a coat hanger may seem like a simple onboard direct impact on operational performance. accessory, we approached it as an opportunity When products are intuitive to use, durable and to improve both the passenger experience and reliable, they reduce handling time, minimise crew operations. By integrating our patented replacement costs and help crews deliver a Rotus³ three-wheel seat-number selection system more seamless service. With our new hanger, directly into the hanger, we transformed it into crew members spend less time identifying an operational tool that helps cabin crew identify garments and passengers receive a faster, more garments quickly and personalised experience. accurately. At the same time, The premium finish, anti-slip we redesigned the hanger silicone pads and robust to reduce material used Physical equipment has construction also improve and weight by removing product longevity, reducing a direct impact on the traditional lower bar replacement frequency operational improving packaging and lowering lifecycle performance efficiency and reducing its costs. Ultimately, wellenvironmental footprint, designed equipment allows without compromising durability or aesthetics. airlines to improve both operational efficiency These types of refinements may appear minor and customer satisfaction without increasing individually, but across an airline fleet they complexity.” contribute to faster service, more standardised He notes a broader industry trend toward procedures, lower material usage and a more modularity, flexibility and multifunctionality adding: “Every piece of onboard equipment is expected to perform multiple functions while occupying less space, reducing weight and supporting increasingly personalised service concepts. We believe future onboard equipment will continue to integrate operational intelligence into products that were traditionally considered passive accessories. The primary objective of every innovation should

LEFT: Stainless steel casserole by deSter for Lufthansa ABOVE: John Horsfall considers crew use in textile design; Clip's innovative hanger has a direct impact on passenger experience

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products but they also need to understand the pre- and post-flight processes and the areas of tension. When airlines share details of how their products are packaged, provisioned, stored and delivered throughout their lifecycle, suppliers can design a product which is efficient and effective.”

Manoj Pridhanani, Creative Director at Plane Talking Products, agrees: “Understanding the service ambition is the starting point. The most successful collaborations combine operational Crew talk insight with manufacturing expertise to create Ellie Parkes, International Business Development Manager at John Horsfall, sees crew input around products that are aesthetically pleasing, practical, durable and efficient.” textiles onboard as equally important. She says: He believes multifunctional “We all want passengers to products can help reduce be more comfortable and complexity, optimise space quality soft furnishings are and support consistent a great way to achieve that, The key is service delivery. He but more blankets can mean understanding what highlights the CAPTO more work for provisioning problem needs to be Economy tableware PTP teams, cabin crew and solved engineered for modern launderers. Efficiency of airline operations, where process needs to be part of lighter, easier-to-handle the product development products and more efficient stacking solutions process.” help save space, reduce handling time and This has driven the development of bedding minimise damage. items designed to require minimal intervention He concludes: “When one item serves multiple from crew, she says, with simple visual cues such purposes, airlines can reduce the number of as ‘feet here’ labels on mattress covers, cabinproducts they carry, simplifying logistics, storage specific colour coding and identifiers to support and inventory management. The result is a more faster handling. More technical solutions include streamlined operation, lower costs and a more RFID tags embedded into bedding items to consistent service experience.” improve inventory management and forecasting.

Small tweaks rarely make it into the spotlight, Parkes adds: “As with all product development, but when crew needs sit at the heart of product the key is understanding what problem needs to design, they can inspire innovations that punch be solved, and for that, communication is key.

Suppliers already know how passengers use their well above their weight. •

be to simplify the crew's work while improving service consistency. Ultimately, innovations like these demonstrate that even relatively small pieces of equipment can have a meaningful impact on operational efficiency, crew confidence and the overall premium passenger experience when they are designed with both functionality and human interaction in mind.”

ABOVE: Reusable zipper product bags; Lufthansa serviceware by deSter

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Second wind

Rashmi Narayan explores how airlines and suppliers are designing amenity kits to perform as a durable lifestyle accessory – long after the flight has landed

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he amenity kit is evolving, and so too is its role beyond the aircraft cabin.

From pouches that transform into handbags and organisers to travel companions designed for repeated use, airlines and suppliers are rethinking how kits deliver value beyond the flight.

"Airlines are increasingly looking at the kit as an opportunity to extend the passenger experience beyond the cabin, rather than simply as packaging for the inflight amenities inside," says Janet Gibson, Chief Commercial Officer at Buzz. The company's recent JetBlue Mint collaboration with New York accessories brand Caraa illustrates the trend. Gibson says the international kit transforms into "a lunch tote, compact carryall or travel organiser", while the domestic version functions as a sling bag.

Designed for a second life For passengers to keep and make use of an amenity kit, it needs to offer genuine value and suppliers agree that size, practicality, durability and design are now central to successful concepts. “Rather than designing a pouch that merely contains the amenities, we look at objects

passengers may continue to use as toiletry bags, organisers, small shoulder bags, tablet cases or travel accessories,” says Augustin Scott de Martinville, Head of Design and Director at Clip.

SWISS has taken this approach with its Premium Economy reusable liquids bag, developed with Clip. “At SWISS, we increasingly see the amenity kit not as a single-use inflight item, but as a travel companion that continues to add value long after the journey,” says Annika Häfeli, Inflight Comfort Experience Manager at SWISS. “The goal is to create something that passengers genuinely want to take home and use again."”

Addy Ng, Design Director, Amenities and Sleepwear at deSter agrees: “The bags are no longer just simple containers for the comfort items. They are designed to be loved and reused.”

ANA's recent alliance with Italian luxury brand Franzi demonstrates how amenity kits are moving further into lifestyle territory.

Developed by deSter, the collection includes elegant bags, clutches and reusable accessories.

ABOVE FROM LEFT: ANA partners with Franzi and deSter; JetBlue's new Mint kits by Buzz were designed ith resuability in mind.

BELOW: Clip designs multiuse kits for SWISS

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A spokesperson from Kaelis’ customer experience team adds: “Passengers keep products because they are useful, not simply because they received them onboard,” they say, explaining that the most successful reusable kits combine timeless aesthetics, durable materials, versatile formats and practical internal organisation.

This focus on versatility is influencing new concepts. Air Astana, for example, worked with Kaelis on an amenity kit that transforms into a reusable bottle holder, while another design houses the kit inside a shoe bag.

Sustainability through longevity While reusable kits are often associated with sustainability, suppliers point out that reuse only creates value when passengers genuinely want to continue using the product. "The most sustainable product is often one that remains useful for a long time," says Clip’s de Martinville.

“At PTP, we see amenity kits as much more than an onboard essential; they are a valuable extension of the passenger experience and a valuable brand touchpoint,” adds Alison Wells, CEO at Plane Talking Products (PTP). “When a kit feels useful, premium and relevant to everyday life, it continues to work for the airline long after the journey has ended.”

Buzz's Gibson echoes this and believes the conversation has matured. "A few years ago, the focus was often on material choice and reducing single-use packaging. Today, the question is much more about luxury and longevity."

She adds: "Brand collaborations can be extremely powerful because they add desirability, credibility and value to the product.

When an amenity kit carries the DNA of a

valuable brand that passengers already know and covet, it can feel much more like a lifestyle accessory or collectible."

Buzz's recent Marc Jacobs collaboration with China Airlines is a strong example. The Business Class and Premium Economy kits were created to reflect the distinctive Marc Jacobs aesthetic while remaining practical beyond the flight. "This luxury brand collaboration gives the bags a relevance and desirability," adds Gibson.

Personal and practical Looking ahead, suppliers expect amenity kits to become increasingly connected to passengers’ lifestyles, with more adaptable formats, modular designs and greater personalisation.

“The next generation of reusable amenity kits will be about creating desirable, practical and brand-building products that passengers actively want to keep, reuse and associate with a premium journey,” says PTP’s Wells.

Buzz' Gibson concurs: "The flight is no longer necessarily the end point for the product. We’re designing for what happens when the passenger gets home, goes to work, travels again, or goes about their everyday life." •

CLOCKWISE FROM ABOVE: PTP sees kits as a valuable brand touchpointl; JetBlue partners with Caraa; Air Astana's multi-use bags; China Airlines gets Marc Jacobs onboard

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As passengers increasingly expect personalised, premium experiences, cruise lines are responding by creating exclusive luxury enclaves says Neal Baldwin

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or an industry built on the idea Paying a premium that bigger is always best, cruising For operators, the move is grounded in money. has developed a serious interest in Suites, and the private spaces that support them, intimacy. generate significantly higher returns per square With the latest resort-style ships carrying metre than standard cabins. By allocating prime upwards of 7,000 passengers, mainstream real estate to these categories, cruise lines can operators such as Norwegian Cruise Line, MSC significantly boost yield without cutting capacity.

Cruises and Celebrity Cruises are increasingly In a market where build and operating costs focused on those guests looking to get away continue to rise – note, Royal Caribbean’s recordfrom the crowds – and willing to pay for the breaking behemoth Icon of The Seas, which privilege of something more personal. launched in January 2024, cost a staggering $2bn The result is the rise of the – that uplift is increasingly ‘ship within a ship’ (SWAS) important. concept. What began as an SWAS also supports a more enhanced suite category has flexible pricing structure.

Cruise lines can now become a core design Cruise has made a big point significantly boost yield and commercial feature of shaking off its ‘newly wed, without cutting among the mainstream nearly dead and overfed’ capacity operators. customer profile in recent In practical terms, SWAS years and ships now appeal refers to a gated enclave within the ship reserved to a wide range of guest types and wallet sizes. for guests looking for a personalised, luxury The exclusive class offers another layer of experience. Access is strictly controlled, and product differentiation that creates a clear upsell the offer typically includes private restaurants, pathway. Guests who might previously have lounges, sundecks and pools that are hidden moved to a luxury or small-ship operator can away for ‘standard’ passengers, plus elevated instead upgrade within the same brand. services such as concierge and butler provision, Retention is a key part of the equation. quick embarkation and private shore excursions Customer acquisition is a huge cost to cruise

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ABOVE FROM LEFT: MSC's butler service; A living room in Celebrity's Retreat; Royal Duplex Suite on MSC Royal Asia BELOW: Norwegian Cruise Line's Haven sundeck

lines so holding on to experienced passengers is particularly important. The ability for committed cruisers to move from a standard balcony cabin to a suite, and then on to a dedicate private enclave, keeps them within the brand ecosystem rather than losing them to luxury competitors.

Personal space Norwegian Cruise Line (NCL), which led the way on SWAS with the launch of its Haven product in 2005, says the move was driven by ‘a segment’ of guests, who wanted the freedom to use the wide range of ship amenities but also ‘desired an added layer of exclusivity and refined service’.

This segment includes solo travellers, affluent younger couples and larger family groups.

“It is fundamentally about providing our most loyal guests with the best of both worlds,” explains NCL’s Director Strategic Accounts UK, Kirstie Webb.

“The Haven’s premium enclaves are integral to our overarching revenue strategy. These spaces allow us to maximise yield by catering to

a high-value guest demographic that prioritises exclusivity and personalised service. Beyond the immediate revenue generated from these staterooms, they serve as a key differentiator, enhancing the overall value proposition of our fleet and contributing significantly to long-term customer loyalty and repeat bookings, which are vital to the sustained profitability of every ship deployment.”

Best of both worlds That competitive pressure continues to vex mainstream operators. The growth of premium and expedition cruising has raised expectations around space, service and personalisation at a time when all consumers are looking for brands to be more authentic. Luxury providers such as Oceania Cruises and smaller ship operators including Scenic Cruises deliver higher crewto-guest ratios and a more individualised experience – factors that resonate strongly with high-spending travellers.

Webb, however, insists SWAS is a

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Royal Duplex Suite able to sleep up to six on its counterpoint to this threat. “Niche cruise newest Ship, MSC World Asia, which launches in lines certainly provide an intimate atmosphere, December 2026. they often lack the breadth of world-class “Yacht Club guests are predominantly entertainment, diverse specialty dining, and couples, but we are also seeing strong demand high-energy amenities that a mega-ship can from families who want to book a luxurious deliver,” she says. “It essentially gives our guests escape,” explains Antonio the ability to curate their Paradiso, Vice President of own experience, enjoying the International Sales, MSC tranquillity of an elite retreat Cruises. without ever feeling isolated It essentially gives from the excitement and our guests the ability variety that define a largerPeople first to curate their scale, modern cruise.”

Technology is also expected own experience to play a role in the next phase. But while AI can Air of refinement help smooth life onboard, cruise operators are As you’d expect, operators aim for an air of united in seeing the future for SWAS as a ‘human understated refinement, much like five-star focused’ one. hotels. That means offering more luxury onboard Virgin Voyages Chief Brand Experience and products in these areas, with Aqua di Parma, Marketing Officer Nathan Rosenberg explains: L’Occitane, and BVGARI among the toiletry “Affluent travellers aren't buying prestige brands chosen. Elsewhere, top brands include anymore. They're buying connection, authenticity Duxiana (bedding – Royal Caribbean) and Elemis and conviviality. They want a crew that gets them and Technogym (spa and gym – Celebrity and without being told.

MSC). Big-name F&B brands such as Moët & “Every hospitality report in 2026 is racing Chandon and Verve Clicquot are de rigueur, to automate the guest experience, with AI while MSC makes a play of highlighting exclusive concierges, frictionless check-ins, personalisationartisan Italian food producers to underline its by-algorithm. And meanwhile, the people actually Mediterranean heritage. paying for luxury are quietly asking for the The concept continues to evolve. On newer opposite: a human who knows their name, their ships, these spaces are planned from the outset drink, and their anniversary. improving layout and opening up the market to “The future of luxury at sea isn't more potential new clients, including affluent solos technology. It's less. It's not about optimising; it's and multi-generational groups. For example, about recovery and building resilience to deal having rolled out its Yacht Club product across with life. It's about community and friendliness its 19-ship fleet, MSC Cruises, continues to and joy.” • evolve its offering, and will include a two-storey

ABOVE FROM LEFT: Privacy in NCL's Haven; Celebrity offers up-scale dining; Premium finish for Virgin Voyages

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Inside design

Welcome on bored: Give your brain a rest MANOJ PRIDHANANI When life feels fast-paced and full of things to do, boredom is a rare occurrence. But by embracing it and giving our brains some space, we may find that creativity follows, says Manoj Pridhanani, Creative Director at Plane Talking Products

– embracing boredom is worth bringing Our days are jam-packed with back. It’s okay not to dive for the inflight to-do lists and calendar invites entertainment immediately. It’s fine not to that even tell us how long we pester the crew for constant attention. Let have for lunch, tea, or a loo your mind wander a bit. break. Every minute must be accounted We trust the pilot to get us where we’re for because time is precious and must be going; in the meantime, let the mind be free maximised. Ironically, in trying to make and enjoy a little boredom. the most of every second, we’ve carved out no time at all.

But oddly enough, boarding a flight – Time well spent especially a long-haul one – gives us a rare Being bored doesn’t mean wasting time – it’s moment to pause. It’s a chance to dust off a tiny rebellion against constant ‘doing’. In a childhood refrain: “I’m bored!” Suddenly, those quiet minutes mid-flight, you might being bored feels like a notice small, delightful tiny luxury. things: clouds piled Why? Because like cotton castles, a boredom lets the mind fellow passenger’s Being bored doesn’t wander. It’s a permission mean wasting time – it’s laugh, or the engine’s slip to stop thinking – or a tiny rebellion against steady rhythm like a to think about nothing in soothing drum. These constant 'doing' particular. small observations can That blank space can spark conversations, be where the best ideas germinate: the plan spontaneous sketches, new concepts or even for that “fun” thing you’ve been meaning to a new playlist idea. do, the hobby you used to love, or even a As Steve Jobs put it: “I’m a big believer in new skincare routine. Mostly, it makes room boredom. Boredom allows one to indulge for creativity. in curiosity…and out of curiosity comes everything.”

So next time you board a flight, give yourself And relax... the luxury of being bored. Try a five-minute Boredom relaxes the brain and flips off its experiment: switch your phone to airplane usual filters, letting it roam into unexpected mode, close your eyes, and let your thoughts corners. What we used to scramble to drift without a goal. You may discover a fill as kids may actually have been surprising memory, a fresh perspective on a fuelling our inventiveness all problem, or simply a calm you haven’t felt in along. Does that make a long time. creative people boring?

Boredom is also a soft reset for decision Ha – let’s leave that one fatigue – when we aren’t bombarded by floating! choices, our brain can sort what truly matters.

Like so many good With that in mind, treat boredom as a tiny, childhood habits – portable spa for the mind! • proper sleep, playtime

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Designing the journey For China Airlines, the inflight experience extends well beyond the meal tray or amenity kit, says April Waterston

T

aiwanese carrier China Airlines is investing in partnerships, design and local culture to create an experience that reflects its identity.

From Michelin restaurant collaborations to fashion-led travel kits, every element is intended to become part of the story passengers take away from their journey.

Bringing Taiwan to 35,000ft For the airline, dining is viewed as an integral part of the travel experience rather than a standalone service.

"An airline meal has never been just food but a part of the journey," explains Jenny Tsao, Vice President of Inflight Supply Chain & Marketing Division, China Airlines. "When travellers disembark from the plane, we do not want them to walk away thinking only about how delicious the food was. Instead, we want to impress upon them memories of an unexpected mix of cuisine and culture, making the inflight meal one of the most eagerly anticipated parts of the flying experience."

Restaurant collaborations have become a defining part of China Airlines' onboard proposition,

with brands including Le Palais, co-branded Travel Kit underwent a Mipon, Toutouan, Yangming Spring, complete upgrade in product quality, MOONMOON FOOD, style, and brand Little Tree Food, T+T collaboration under and Da-Wan Yakiniku. its core philosophy, "By enriching the Travellers are able 'Born for the culinary character Journey'," says Tsao. to experience the through a fusion of "We chose a charm and vibrance leading international styles, innovative of Taiwan techniques, and local designer brand as diversity, travellers our partner and are able to experience the charm introduced a younger, more trendy and vibrance of Taiwanese cuisine," design lexicon that made the onboard adds Tsao. amenities more modern, slick, and sophisticated."

Beyond the amenity kit

China Airlines has reimagined its premium comfort offering, replacing the traditional amenity kit with what it now calls a 'Travel Kit' – a concept designed to better reflect "the actual needs of travellers," says Tsao.

Its exclusuve Marc Jabobs collection, launched in 2026. "The all-new 2026

Looking forward Ultimately, Tsao says the ambition is to make every aspect of the onboard experience memorable.

"We hope that inflight services are not just part of transportation, but an experience that people look forward to during their journey." •

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Brighter smiles Fresh thinking is transforming inflight dental care, with clever new products making it easier to brush up at 35,000ft

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SkyRate

66

A new passenger feedback tool could help airlines

Feel the love

create a safer experience for those with allergies

Can a love of humanity influence your procurement? Doing good is fast becoming part of the supply chain debate

Corporate responsibility is at the heart of how we judge a business whether we are its customers, employees, investors or suppliers

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Feel the

love

Can a love of humanity influence your procurement? Doing good is fast becoming part of the supply chain debate, reports Julie Baxter

T

he word ‘philanthropy’ derives from a Greek word meaning ‘a love of humanity’. Defined as an active effort to promote human welfare, it is more than just charity, it includes systemic change.

It is perhaps an old-fashioned term but in modern business there is now an expected commitment to socially responsible, ‘humanloving’ partnerships and practices.

Airlines are onto this. Significant charitable initiatives already benefit many projects. British Airways has its Better World Community Fund supporting the British Red Cross, Disasters Emergency Committee, Alzheimer’s Society and many smaller projects. While the Singapore Airlines Foundation was launched with S$30 million to ‘empower’ young people in Singapore. Similarly, the Emirates Airline Foundation serves underprivileged children globally by supporting 20 NGOs and projects across nine countries.

Procurement with purpose But beyond this type of corporate commitment, there is also a growing trend towards airlines

embedding their philanthropic principles into their relationships with suppliers. Alison Wells, CEO Plane Talking Products, notes: “Airlines are increasingly integrating social impact, ethical sourcing and charitable considerations into procurement decisions, with ethical sourcing becoming a non-negotiable expectation.”

She sees her company as ‘a custodian of our customers brands’ with a responsibility to ensure products are sourced and manufactured responsibly and ethically. This demands robust policies, procedures and audits, plus teams on the ground to monitor and verify compliance.

These are key, she says, as airlines increasingly scrutinise diligence processes, recognise accreditation schemes and incorporate relevant criteria into their procurement scoring and supplier selection frameworks.

Foodcase CEO Geert Doek, agrees: “We increasingly see airlines, particularly in the US, including supplier diversity, ethical sourcing and ESG criteria in their procurement. Certifications such as B Corp and EcoVadis are becoming more common, alongside questions around women-, minority- or veteran-owned businesses.

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Embedding social impact

and brand appeal.”

United also collaborates with The “These are very important considerations, Cookie Department, a supplier which but they should complement, not replace, has its own ‘Buy a Bar, Give a Bar’ the fundamentals. Product quality, food programme. Each artisanal snack bar safety, operational reliability and commercial given out, simultaneously triggers performance remain the primary decision donations to the Feed the Children drivers. The greatest impact is achieved when Charity. Likewise, simply doing business social responsibility is embedded through with tea supplier, Dilmah, supports a the entire supply chain rather than being a wide range of charities, as the company standalone marketing initiative or add on.” has its own MJF Foundation and As good examples he highlights the Mezcla Dilmah Conservation which receive 15% of the bar in United’s complimentary ambient snack company’s pre-tax profits each year. boxes. This brand was founded through a social entrepreneurship programme at the University of Virginia which partners with The Hunger Project The commercial reality to donate a portion of revenue to initiatives that Kees Verschuure, CEO at Snackboxtogo, agrees combat hunger and empower women. Or, the but believes financial issues continue to be Bottle Up brand which offers a barrier to doing good reusable bottles made from through procurement. plant-based materials (sugarHis company works cane) while contributing to Greatest impact comes with Sunshine Nuts in clean water projects. if social responsibility is Mozambique to supply Doek says: “The challenge embedded in the entire cashews via a charitable, is to avoid creating an social enterprise. He says: “I supply chain onboard menu filled with think there is still a long way products that each carry to go. Yes, there is a growing their own certification or CSR message. Instead, procurement interest in social impact, ethical airlines should aim for a balanced assortment sourcing and charity projects, but too often the where responsible products complement strong commercials still win over the consideration commercial brands for an offer that is both to invest in charity projects. The big advantage meaningful for passengers and commercially of social impact/charity projects like ours is successful. We see more brands obtaining that we supply a product and the airlines' and certifications but products promoted primarily passengers’ only contribution is to consume that because of their certification do not necessarily product. No donation is requested. We create outperform those without. Consumers still buy jobs and support orphanages by simply selling a primarily based on taste, quality, convenience good product to airlines. There is sometimes

ABOVE: Dilmah Tea profits reinvested into community projects BELOW: Snackboxto-go cashews support communities and orphanages in Mozambique

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LEFT: Mezcla bars on United support The Hunger Project RIGHT: Linstol and AmericaShare give African kids a voice

Cawley at the Aviation Sustainability Forum says: a small premium, but in return the airline gets “We're seeing increasing interest from airlines in a quality product and knows it is helping local partnerships that deliver both commercial value communities.” and measurable social impact. This includes He believes that strong promotion of a social working with social enterprises, charities, impact back story through onboard menus, cooperatives and community organisations that magazines and packaging adds further value. support local employment, skills development, At Foodfolk Australia, the team believes the conservation initiatives and ethical production most effective CSR programmes are those that practices. Rather than create a multiplier effect by simply sourcing products, linking operational processes airlines look for partners to community outcomes. It participates in a Containers Strong promotion of a whose values align with their own sustainability and ESG for Change scheme which social impact back objectives.” sees eligible beverage story onboard adds This, she says, has resulted containers collected and further value in some sealed food waste recycled, with proceeds being donated food to going to charitable causes. charities where country regulations allow. Cathay In addition, eligible packaged products recovered Pacific, for example, partnered with Feed Hong from flights are donated to people in need.

Kong to redistribute F&B, and ITA Airways ran a Nadia Hazife, Director, Foodfolk Australia, says: Meal Donation programme with Gate Gourmet "When food recovery, recycling and community redistributing meals to local communities via partnerships become part of ‘business as usual’, Banco Alimentare del Lazio – minimising waste. the impact is more sustainable and meaningful."

Amenity kits have also become a platform for embedded social impacts with Linstol, for Measuring what matters example, giving young Africans a creative voice Looking ahead, her team believes the industry's and community support through AmericaShare challenge is to better measure and communicate for its latest kit designs; and Kaelis partnering social impacts. The most credible initiatives, with Envera, a non-profit employing people with she insists, are those that can demonstrate disabilities, which assembles and packs Iberia's tangible outcomes – such as food donated, kits and manages component recycling. waste diverted from landfill, funds raised for Once, corporate responsibility was seen as a charity or community organisations supported. ‘nice to have’ bonus, something the marketing “Robust measurement will help ensure social team could capitalise on but now corporate impact becomes a genuine part of the passenger responsibility is at the heart of how we judge journey and the broader supply chain,” she adds. a business whether we are its customers, employees, investors or suppliers.

A win-win It is time to be good, because doing good has Combining charitable connections to the airline become a part of standard business practice. • food waste issue is clearly a win-win. Diana onboardhospitality.com

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Flying without fear Rashmi Narayan explores how a new passenger feedback tool could help airlines create a safer experience for those with allergies

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or Julianne Ponan, the journey to changing how airlines approach allergies began with her own experiences as a child, navigating the risks and uncertainty of flying with severe reactions.

Her experiences led her to become an allergy advocate and founder of Creative Nature Superfoods. She has now launched SkyRate, a platform helping passengers understand airline allergy safety while giving carriers insight into areas for improvement.

Beyond compliance The idea came from seeing the gap between what passengers needed and what airlines offered. Ponan says allergyfriendly travel is not only about compliance, but customer and communication. “It’s rated by real loyalty: “There’s a whole group of people, real people who have allergies people out there that you’re missing, and real people who have kids with that experience, that customer loyalty, allergies,” says Ponan. The aim is that segment that you could be not only to inform marketing to.” passengers, but Research suggests also to help airlines passengers with understand where allergies are willing The goal is more to pay more for confidence, choice changes can have the reassurance when and fewer barriers biggest impact. travelling. “Once they find an airline they Moving forward are safe to fly with, they will continue Ponan says existing systems must to fly with them. But then they pay evolve to reflect modern dietary more. That’s what we had found. They requirements. “The IATA codes now paid 30% more,” she says. are not fit for purpose anymore,” SkyRate combines passenger she says. She points to the difficulty reviews and airline information to passengers can face when combining assess allergy safety, crew training dietary requirements, such as

requesting a meal that is both glutenfree and vegan. “You physically can’t do it because of the IATA code. So, there’s no combination.”

Looking ahead, Ponan hopes Skyrate will become a wider benchmarking tool for the travel industry, helping airlines understand passenger expectations and identify areas for improvement.

The platform has already received interest from airlines, while Ponan hopes future developments could expand beyond airlines into areas such as airport lounges and other parts of the travel journey. For passengers who have previously avoided flying because of uncertainty around allergies, the goal is more confidence, more choice and fewer barriers to travel. For airlines, this means understanding the commercial value of getting inclusivity right and meeting passenger expectations. skyrate.co.uk •

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Brighter smiles Fresh thinking is transforming inflight dental care, with clever new products making it easier to brush up at 35,000ft, says Teresa Machan

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o one wants bad breath when they land, and with so much delicious food to enjoy on a long flight, a quick refresh is always appreciated.

The good news is that alternative cleaning solutions to traditional plastic toothbrushes and toothpaste are now widely available. Toothpaste tablets, waterless formulas and innovative brushes are all helping to enhance the passenger experience while supporting airlines' environmental commitments.

Bite-size solutions A quick and effective inflight cleaning option is chewable toothpaste tablets, which eliminate the need for water and rinsing while making light work of liquids restrictions. Frescoryl's natural, sugar-free tablets fit the bill, and also come in eco-friendly packaging.

Swedish brand Gumpearl has also developed toothpaste tablets that offer an eco-friendly alternative to traditional toothpaste. Free from SLS, parabens, palm oil and titanium dioxide, the pre-dosed tablets eliminate single-use plastic while reducing water used in production and transport. Simply chew a tablet, brush with a wet toothbrush and enjoy.

Teeth that Glo

been formulated with the inflight environment in mind. Using a calcium "Why are we still using plastic tubes carbonate base, it is designed to in high-turnover environments like be gentler on teeth in the dry cabin premium cabins?" asks Isabella Chen, environment, while its Evercool Head of Airline & Travel Partnerships Technology provides a longer-lasting at White Glo. cooling sensation to help passengers That question led to the feel fresh on arrival. development of White Glo's Three-Layer Sachet, a kraft paperEco brushes based alternative When it comes Simply chew a that replaces the tablet, brush with to eco-conscious traditional plastic tube. cleaning, deSter a wet toothbrush While the change may offers a range of and enjoy bamboo and wheat seem small, reducing straw toothbrushes the weight sourced from suppliers in the UK, the and volume of millions Netherlands and Sweden. It also offers of individual toothpaste a pre-pasted brush that eliminates portions can deliver the need for toothpaste altogether. significant logistics and Flying Bambu's all-in-one bamboo sustainability benefits toothbrush is coated with invisible over time. natural antibacterial toothpaste that's The company's activated by water. • toothpaste has also

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Retail In conversation 76 From predictive loading to independent expertise, Altura's Neale Jouques reveals why the next era of onboard retail is about smarter choices

81 Opening up

good ideas 78 TheWheelie primary function of a

Manuel Hübschmann explores why the

trolley used to be transport

inflight retail industry

but today it is increasingly

remains stuck in the

seen as an ‘active service tool’,

pre-AI era and what can be done

Galley and trolley designs are morphing, increasingly becoming ‘service enabling platforms’, which combine functionality, ergonomics, sustainability and premium design

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76 / INTERVIEW

Neale Jouques CHIEF COMMERCIAL OFFICER AND CO-FOUNDER, ALTURA

From predictive loading to independent expertise, Altura's Neale Jouques reveals why the next era of onboard retail is about smarter choices

Q What inspired you to co-found

Altura?

Most suppliers define themselves by the services they provide. At Altura, we wanted to define ourselves by the problems we solve.

For years the industry has assumed airlines face a binary choice: outsource onboard retail or build everything themselves. We don’t think that’s true; every airline is different. Some need help managing complexity, forecasting, logistics or specialist commercial expertise. Altura was created to challenge that assumption. We wanted to build an independent business that allows airlines to choose exactly the expertise they need.

Q Do you believe an independent

approach to onboard retail delivers greater value for airlines?

Independence changes the conversation. When a provider owns every part of the value chain there is an understandable incentive to sell more of the products or services within that value chain. We have deliberately taken a different position.

Because we’re independent, we can recommend the solution that genuinely delivers the best outcome for the airline – even if that means supporting existing suppliers rather than replacing them.

We’re seeing airlines ask not "who

should run my retail programme?” but “which capabilities should we own and which should we buy?”

Q You’ve said that airlines should

focus on fixing operational costs before chasing new ancillary revenue opportunities – why?

Because losing less money is often easier than making more. The industry understandably spends a great deal of time discussing new products, AI-driven personalisation and digital retailing. Those things matter.

The biggest opportunity isn’t another app. It’s moving away from thinking about onboard retail as a single outsourced service But many airlines are still carrying avoidable operational costs every single day through inefficient loading, excess stock, waste, shrinkage and unnecessary logistics.

If you’re loading 30% more product than passengers actually buy, every new ancillary initiative starts from a weaker financial position.

The airlines achieving the best commercial outcomes increasingly

understand that retail performance isn’t just about selling more. It’s about building a more efficient operating model first, then allowing new revenue initiatives to compound those gains.

Q How is LoadIQ helping airlines

rethink onboard retail operations?

LoadIQ applies predictive modelling to determine what should actually be loaded onto each individual flight, reducing unnecessary inventory while maintaining availability for passengers.

What’s particularly interesting is that airlines often begin the conversation wanting to improve sales. They finish it recognising that inventory efficiency, logistics and working capital have a larger impact than they expected.

It’s a reminder that commercial performance is created as much in the supply chain as it is in the cabin.

Q Why is crew engagement just as

important as technology?

Because passengers don’t buy from software and technology doesn’t sell coffee! Technology can recommend products, optimise loading and provide insights but the moment that really matters still happens between a crew member and a passenger.

The best retail programmes recognise crew as commercial partners rather than simply operators. That means giving them better information, sales

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INTERVIEW / 77

training and making it easy for them to influence continuous improvement.

We’ve invested heavily in technology but we’ve learnt that technology succeeds only when it makes people’s jobs easier. If it doesn’t change behaviour, it doesn’t create value.

Q What have your recent projects

across Europe and Latin America revealed?

The principal change isn’t technological – it’s strategic. Airlines are becoming much clearer about what they want to own themselves and where specialist partners add the greatest value. We’re seeing more interest in Merchant of Record services, optimisation tools, implementation support and advisory work, rather than simply outsourcing everything.

That reflects a more mature market.

Airlines want flexibility. They want to retain control where it creates competitive advantage while accessing specialist expertise where it doesn’t.

Q What do you see as the biggest

opportunities for onboard retail over the next five years?

The biggest opportunity isn’t another app. It’s moving away from thinking about onboard retail as a single outsourced service and towards viewing it as a collection of specialist capabilities that airlines can assemble to suit their own strategy.

We’ve spent twenty years asking who should operate onboard retail.

The next twenty years will be about deciding which capabilities airlines should own, which they should buy and which will simply disappear as technology evolves.

Altura provides bespoke modules to solve airline onboard retail challenges. Learn more at alturaservice.com •

PROFILE:

Neale Jouques OBE is Chief Commercial Officer and co-founder of Altura, leading enterprise and growth.

Previously he founded onboard retail provider Versilia Solutions and prior to that was MD EMEA at gategroup where he ran retail programmes for the likes of easyJet, Wizz Air and Vueling.

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78 / XXXXX TROLLEYS

Wheelie good ideas The primary function of a trolley used to be transport but today it is increasingly seen as an ‘active service tool’, says Julie Baxter

G

For the Lufthansa FOX project, for example, a redesign by deSter of the trolley infrastructure increased meal choice without adding service complexity thanks to a dedicated trolley drawer attachment which enables an additional meal option in Economy. Daniel Knies, Senior Category Director, deSter, explains: “This relatively simple modification increased meal choice while reducing service friction and handling complexity during peak service periods.”

The redesign also included a compact cake stand, integrated directly into the trolley, to enhance dessert presentation and passenger engagement, and introduced equipment specifically designed around crew workflows rather than to just maximising storage.

ISTOCK.COM/ INVINCIBLE_BULLDOG

alley and trolley designs are morphing, increasingly becoming ‘service enabling platforms’, which combine functionality, ergonomics, sustainability and premium design. They are being positioned as products which deliver measurable value throughout the supply chain.

Sustainability priorities have driven a move to lighter-weight trolleys for some time. These help save fuel, reduce handling effort and allow crew to move equipment more efficiently. Ergonomic design tweaks have seen the development of better handles, grips and latches to make them quicker, quieter and safer to use.

But beyond these, trolleys are increasingly integral to service innovation.

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More modularity Knies predicts that future galley and trolley concepts will be even more modular, allowing airlines to adapt service configurations to route length, cabin, passenger demographics and sustainability objectives. New equipment will be expected to support the entire service journey, from catering production through loading, onboard execution and waste handling.

Knies believes the most valuable innovations are simply carefully engineered improvements to existing equipment. Improved trolley organisation, for example, reduces search time and unnecessary effort for crew. And additional compartmentalisation allows more efficient inventory management, faster service execution and more intuitive workflows. Meal containers can be optimised to improve food quality and reduce rejected meals, as well as improving display to support passenger decision-making and quicker service interactions.

Smooth talkers

and Icebridge, agrees: “A trolley is a working tool.

It has to be built around the crew using it all day.”

He claims the Driessen Hybrite Ultra Lite is the world’s lightest certified full-size trolley (14.1kg) and says: “When the trolley moves better, service moves better. Meals arrive faster. Drinks arrive with less friction. Waste disappears without turning the aisle into traffic. Passengers do not care about cabin logistics. They want prompt service from crew who still have enough energy left to be human.”

Above: Korita puts focus on weight and sustainability

Jamie Melleney, Sales Manager for galley suppliers Korita Aviation, says solutions need to be lighter, more efficient and environmentally responsible.

Keeping cool In response, it is redefining galley equipment The company is also making inroads into the with emphasis no longer solely on functionality challenges of dry ice, which for decades has but on measurable performance across weight been a standard part of airline catering but reduction, reliability and lifecycle sustainability. adds complexity because it has to be stored Its Aluflite Super Lightweight range, for separately, handled as a regulated material, example, was designed for and managed by trained weight optimisation and personnel. Hofmann says: “It includes full-size trolleys is powerful, but unforgiving. weighing 16.1 kg, half-size Innovation is no longer Too close and food freezes. trolleys at 10.1 kg, and Too far away and it misses just about designing standard containers that the target. If the temperature lighter or more weigh 2.3 kg. slips, smell, texture and taste ergonomic carts Likewise, its Liquid Waste are all negatively affected.”

Trolley is designed to help Earlier this year Driessen crew handle waste more effectively, reduce and Icebridge launched a Vision Zero Dry Ice spillages, improve hygiene standards and campaign encouraging airlines to fully move minimise operational safety risks in the cabin. away from dry ice by 2030. It pledged to stop Korita Aviation believes the future of galley developing dry ice products and instead build insert equipment will be defined by the passive cooling technology, such as Icebridge’s integration of lightweight materials, operational cooling cassettes, which can be fully-integrated efficiency and intelligent, sustainable designing. with Driessen’s Cool Trolley.

Klaus Hofmann, Group CEO of CCE Group, “Our passive cooling solutions require which now includes Driessen Catering Equipment no electricity, deliver stable and evenly onboardhospitality. onboardhospitality.com

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distributed temperatures, and reduce the operational complexity that's been accepted for too long as normal,” says CEO Jarmo Aurekoski.

EA Inflight (Formerly Egret Aviation Americas) has designed the portable AeroCool Bag, a thermal transport system delivering premium cold-chain performance without dry ice. Lightweight and space-efficient, it fits within a standard galley trolley drawer or on top of the trolley for easy in-service access. Paired with stainless-steel braking system, ergonomic pullthe company’s advanced phase-change thermal handle options and interchangeable components panels and a water-proof lining, it has shown to simplify maintenance and extend service life. good temperature retention performance for up A hermetic door seal was developed after to 24 hours+, helping to maintain product quality passenger feedback about the noise of trolleys in the cabin, during extended ground delays, or being opened and closed, while its Smart Cart for specialty catering programmes.

Platform digitally tracks inventory, movement, DKA Aerospace has launched its ThermalCool maintenance status and lifecycle performance.

Insulated Cart which does not rely on dry ice, Such technology gives airlines greater powered refrigeration or additional cooling control over their trolley fleet and better cassettes. It eliminates the informs operational and need for consumable cooling maintenance decisions. materials, while maintaining the same storage capacity as Connected carts A trolley is a working a standard meal trolley.

At Unilode, Mohammed tool. It has to be built around the crew using Akhlaq, Chief Commercial Officer, says: “Innovation Standing strong it all day is no longer just about The company has also designing lighter or more focused on addressing real ergonomic carts, it is about managing them operational challenges through lighter, stronger, intelligently throughout their entire lifecycle." and easier-to-maintain trolleys. The XT2.5+ Connecting physical assets with operational Meal Cart, for example, has been built around data, he says, gives airlines complete visibility of DKA's UNI-Structure design with CNC-machined, use, damage trends, maintenance requirements single-piece aluminium top and base structures and availability. Rather than simply repairing which reduce the number of components while damaged trolleys, they can manage the significantly improving durability and impact trolley’s lifecycle, reduce downtime and ensure resistance. The trolley incorporates a fully equipment is available where and when it is needed. Repair and operational data become particularly valuable, identifying recurring damage patterns and analysing maintenance schedules to refine design, improve handling procedures and drive preventative maintenance strategies.

He adds: “Data-driven decisions ensure equipment is always in the right place, in the right condition, at the right time.”

Clearly the active service credentials of inflight trolleys are on the up. •

ABOVE: DKA Aerospace's Smart Cart Platform tracks performance. BELOW FROM LEFT: DKA's UNIStructure is designed to be durable; EA Inflight's AeroColl Bag negates the need for dry ice

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RETAIL AI / 81

OPENING UP Manuel Hübschmann, Chief Solution Advisor at VIKTIO, explores why the inflight retail industry remains stuck in the pre-AI era and what can be done Far from the AI-powered future that visionaries proclaim, we're struggling to implement AI capabilities that other industries adopted years ago.

I believe a key issue is that most of the biggest legacy onboard retail IT providers are currently acting as gatekeepers. Vendors promise endto-end capabilities and stability, yet their closed ecosystems block the rapid innovation that domain experts could now benefit from.

ISTOCK.COM/ NATALYA KOSAREVICH

The bottleneck Airlines are understandably risk-averse. They gravitate toward established providers who promise to ‘do it all’, from product ordering and payment processing to galley loading.

Stability and maturity matter as these systems have proven uptime, reliability and compliance readiness for revenue-critical environments.

Yet this comes at the cost of innovation debt.

Many providers spend their development cycles maintaining legacy systems rather than developing AI-enabled capabilities. Like much of the IT industry, they have little capacity to move AI from proof of concept into production.

The talent gap only widens the challenge.

End-to-end provider teams are usually staffed to maintain legacy systems and ensure stability, not to apply machine learning to new, value-adding capabilities. Their expertise also tends to be technical rather than operational, even though effective AI depends on understanding airline retail processes.

are tremendous. Take food waste alone: in 2024, KLM cut inflight food waste by 63% using machine learning to predict passenger no-show rates. Santan, AirAsia's inflight caterer, also used predictive AI technology in 2025 to forecast food demand item-by-item, cutting inflight food waste by 20% in its first year – with forecast accuracy still improving. The payoff isn't just fresh food costs saved; it's space and weight freed up too.

Academic research has also shown predictive AI can improve demand-forecast accuracy by 23–31%, reducing waste and improving profitability. This translates directly into reduced wastage and bottom-line gains.

But the opportunity extends far beyond fresh food catering. If AI can accurately predict demand, it can also optimise loading for products such as ambient food and duty-free goods. This would save millions in fuel costs while protecting onboard sales.

As in-seat ordering and digital menu cards continue to gain

Micro-partners The potential returns of specialised AI solutions

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82 / RETAIL AI

traction, as seen with Wizz Air, dynamic pricing and personalised promotions become possible.

AI models can tailor recommendations in real time based on customer behaviour, demand, competitor pricing and airport-specific dynamics – capabilities static legacy pricing engines cannot match.

The technology is already available. The challenge is whether legacy providers are willing to open their platforms to it.

integration complexity will overwhelm IT providers or airlines, assumes static technology.

But modern API-first architectures, cloud-native infrastructure, and standardised data formats have dramatically reduced integration friction.

The real complexity lies in maintaining legacy end-to-end systems that try to do everything while doing few things particularly well.

Making a transition

Some providers argue they will eventually build or acquire these AI capabilities. But the AI revolution won't wait. Every quarter that Shopify doesn't build every inventory airlines operate with legacy management, marketing or forecasting models, they analytics tool. It provides lose millions in waste and the secure backbone – revenue. payments, hosting and This would save Every onboard retail compliance – while allowing millions in fuel costs IT tender written for a merchants to add thirdwhile protecting closed end-to-end system party apps. Roughly 85% onboard sales solution locks them into of merchants use these another multi-year cycle of integrations, illustrating the incremental improvement. value of an open platform.

Meanwhile, competitors leap ahead.

Airlines need their equivalent. Onboard retail Providers who resist this transition face the IT providers could become the secure backbone stark reality that their customers will eventually – handling payments, security and compliance migrate to platforms that enable innovation.

– while allowing micro-partners to plug in. This Airlines increasingly understand that onboard means developing robust API structures that retail’s competitive advantage comes from make integration frictionless. It means treating market expertise and the AI applications that specialised innovators as harness it, not the infrastructure vendor they partners not threats. choose. The question for legacy IT providers isn’t The traditional argument whether to open their platforms, it’s whether against this model, that they’ll do so before eventually losing their customer base.

Future-proof model

The path forward Airlines should stop writing tenders for closed systems and start demanding open architectures and API-first governance, with the ability to plug in an AI-powered waste-reduction application from day one. Long-term competitive advantage will come from how quickly they can apply AI solutions, not from a vendor’s feature roadmap.

Onboard retail providers are not a software factory anymore. They need to become the integration hub. Build the backbone, open the APIs and treat innovators as partners. The most successful technology companies succeeded not by building everything, but by enabling others. • onboardhospitality.com

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Technology into it 86 AsWell wellness continues to soar up the passenger priority list, we delve into how tech is helping keep travellers calm and comfortable inflight

APEX FTE EXPO 88 APEX and Future Travel

85

Experience (FTE) will unite

In conversation

their flagship Asia events for the first time this November.

Duncan Jackson, President of

Here's a taste of what's in

FlightPath3D, explains how AI is

store...

helping transform the inflight map into a digital travel companion

Every passenger's journey is different, and that's exactly where smart systems can make a real difference

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MJ's notebook

Let's explore: How tech is reshaping our sector MARYANN SIMSON A warm Onboard Hospitality welcome to Maryann Simson, our new tech columnist. Watch this space as she unpacks the tech trends shaping the future of travel...

Hi everybody – welcome to my new column. For those of you I haven’t met yet, I’m Maryann, but everybody calls me MJ. I’m the Founder and Director of Jetway Communications, a PR agency working exclusively with companies looking to turn heads in the passenger experience space.

Having spent more than 15 years covering inflight catering, aircraft interiors and inflight entertainment for international aviation trade press, I now bring that background and the gained knowledge to my work as a media relations specialist.

with ambitious founders who have little more than a pitch deck and a dream to share.

Now, in this regular column, I'll be championing those making the biggest impact in the sector and bringing those stories to life straight onto the page.

Talking tech

My brief for this column is to explore how technology is reshaping onboard retail, inflight catering and passenger services. I'll do this mainly through in-depth interviews with the people making the decisions, and by reporting from conferences and trade shows, and I’ll weave in insights from experts in adjacent Your voice matters. fields, looking at where Onboard debut If you have ideas, While I’ve known the folks solutions or challenges onboard catering intersects with satellite at Onboard Hospitality for to discuss, get in touch communications, my whole career (I met cabin design, inflight Publisher Sue Williams entertainment, fintech, AI and SaaS. and previous Editor Jo Austin at my very I’ve spent most of my career advocating for first conference, IFSA, back in 2008), SMEs in aviation, so I want to hear from you. today marks my first bylined page The readers of this magazine are the ones in the magazine. I’m thrilled to be doing the work, and your voice matters. So, if joining the ranks of esteemed you have ideas, solutions, or even a challenge contributors who have made this that you think needs to be discussed, get in magazine the go-to news and touch. My mailbox is open! insight source for the industry that it is today.

At Jetway, my job is to help Let's connect brands sharpen their messaging, In October, I’ll be visiting the World Aviation grab headlines, and communicate Festival in Lisbon to hunt down the latest their value proposition clearly news and themes to bring into next issue’s and consistently. column – if you’re planning to be there, let’s In my time I have connect. If not, get in touch using my email conducted thousands of below. Until then, take care. And I’ll see you interviews, from formal in the next issue! conversations in the Contact: maryann@jetwayscomms.com C-suite to ad-hoc chats jetwayscomms.com

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IN CONVERSATION / 85

WE'RE USING AI TO MAKE THE PRODUCT SMARTER Duncan Jackson, President of FlightPath3D, explains how AI is helping transform the inflight map into a digital travel companion

A

I may dominate industry headlines, but for FlightPath3D, its biggest impact is often invisible to passengers.

"We're using AI to make both the company and the product smarter," says President Duncan Jackson. "We're using it to scale the way we build, deploy and manage everything."

That includes managing an enormous database of more than 50 million points of interest and place names, helping write specifications, screening video content and accelerating software development. "Last year we delivered around 500 software releases across two-thirds of our airline customers. For a small company, that's real magic. AI gives us the horsepower to do that."

Passengers experience those capabilities through Luci, FlightPath3D's AI-powered digital concierge, now deployed on more than 1,000 aircraft.

Unlike cloud-based assistants, Luci can work offline using pre-loaded content packages, allowing passengers to access destination information even without an internet connection.

"We've pre-processed huge amounts of data," Jackson explains. "We've collaborated with Uber for rideshare information, pulled in public APIs for trending attractions and Instagram hotspots, and layered in historical and geographical content. We've moved from simply answering 'Where are we now?' to helping passengers with 'Where's my rideshare?' or 'Where's a sushi restaurant near my hotel?'"

The next generation Jackson believes some of FlightPath3D's most exciting innovation is aimed at its youngest passengers. The company's new Kids' Map turns the moving map into an interactive adventure. "Kids

don't just want to know where they are.

They want to explore the world."

Children can discover wildlife in immersive 3D environments, complete quizzes and puzzles, while airlines can customise the experience to reflect their own brand. For Qatar Airways, FlightPath3D has linked the digital experience with physical onboard products through a partnership with FORMIA. "We combined the digital adventure with a children's amenity kit, including things like binoculars, a compass and a backpack."

For Jackson, it's another example of technology enhancing – not replacing – the onboard experience.

"The map and journey information is where intelligence really matters," he says. "Every passenger's journey is different, and that's exactly where smart systems can make a real difference." flightpath3d.com •

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86 / WELLNESS XXXXX TECH

Well into it

As wellness continues to soar up the passenger priority list, Stuart Forster discovers how tech is helping keep travellers calm and comfortable inflight

T

he wellness sector is booming.

Consumers increasingly expect brands to help them feel better, sleep better, eat better and manage stress – all of which creates an opportunity for airlines to position wellness as part of the journey rather than an added extra.

"Today's travellers expect more than comfort – they expect experiences that help them arrive feeling their best,” says Jennifer Green, CEO and Co-Founder of Procurall Solutions. “Passenger wellbeing has evolved from a premium feature into an integral part of the overall travel experience, influencing how airlines design cabins, select onboard products and create more thoughtful journeys.”

When it comes to tech, inflight entertainment (IFE) can help convert the cabin from a place that disrupts wellbeing into one that actively restores it. Annie Howard Davies, Programming Director at West Entertainment, explains: "Interest in wellness accelerated during the pandemic and continues to grow, particularly among Gen Z travellers who increasingly prioritise physical and mental wellbeing. From meditation apps and wellness podcasts to healthier lifestyles, these expectations now extend to travel, giving airlines an opportunity to enhance comfort, satisfaction and brand loyalty."

Her colleague, Paul Barton, Principal Digital Strategist, adds: "From adaptive cabin lighting and zero-gravity seating to directional sound technology and dedicated wellness spaces, onboardhospitality.com onboardhospitality.

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WELLNESS TECH / 87

airlines are increasingly leveraging innovation to enhance passenger well-being, particularly on ultra-long-haul flights. Content service providers (CSPs)…play an important role in this onboard wellness ecosystem by delivering thoughtfully curated entertainment and wellness content designed to support a more comfortable and restorative travel experience."

Virgin Atlantic, for example, offers a broad selection of relaxation, meditation, sleep and ASMR [Autonomous Sensory Meridian Response] programming. These categories have become some of the most popular audio formats onboard, particularly on long-haul flights, highlighting how much passengers value content that helps them unwind during their journey."

Curated playlists

Evolving expectations

Emirates was ahead of the curve when it Wellness is becoming a core pillar of airlines’ introduced wellness programming to its ice content strategy because of changing traveller inflight entertainment system, including soothing expectations. Yet Daniel Jacobs, Stellar playlists, guided meditation and documentaries Entertainment’s COO, recognises that helping focused on personal wellbeing. passengers feel comfortable goes beyond Increasingly a core part of flying, high-speed providing meditation-themed content: inflight connectivity gives travellers scope to view “We also recommend what we call 'comfort whatever they want during journeys. Travelling watching'. When we look at viewership data, remains a natural downtime well-known sitcoms such as for many people.

Friends, The Office, Modern Though Corendon Airlines Family and The Big Bang does not have an IFE system, Theory consistently rank IFE can help convert it offers Fit & Fly videos among the top-performing through its social media the cabin from a place titles onboard because channels, providing guidance that disrupts wellbeing passengers gravitate towards on seat-based exercises to content they already know. into one that actively relieve physical tension.

That familiarity can have restores it a comforting effect during the flight, so we encourage Mind and body airlines to make these titles easy to discover."

"Wellness means different things to different Beyond IFE offerings, interest in wellness is travellers. For some, it's guided stretching also shaping retail opportunities. As Duncan before landing, while for others it's meditation de Boer, SVP – Commercial at Foodcase, points to reduce travel anxiety, learning a new skill out, technology enables airlines to personalise or simply taking time to disconnect,” states nutrition, hydration and rest recommendations: Emma Broughton, Account Director at Stellar “It could give airlines real data on what actually Entertainment. improves the journey, rather than assumptions Technology provides an opportunity for airlines and general trend watching. For carriers, that to take steps towards personalisation, allowing means stronger loyalty and incremental revenue. passengers to select the content that best For passengers, a flight that leaves them feeling supports their wellbeing. That means airlines better than with the competition will drive brand can tailor wellness-related recommendations loyalty and positive brand association.” according to factors such as a flight’s duration, “Technology is a crucial enabler of passenger the time of day, the smoothness of the flight and wellbeing. Without technology, there is no where passengers are in their journey. seamless pre-ordering, no in-seat dining Ricky Jardine, Stellar Entertainment’s SVP of selection or on-demand ordering, and no Business Strategy and Development, adds: truly personalised experience,” he says, “We're seeing airlines invest more heavily in acknowledging that its role in wellbeing goes dedicated wellness content as they look to beyond IFE content. • enhance the overall passenger experience. onboardhospitality.com onboardhospitality.

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PREVIEW: APEX FTE EXPO 88 / EVENT HIGHLIGHTS

APEX FTE EXPO

Singapore calls

A

PEX and Future Travel Experience (FTE) will unite their flagship Asia events for the first time this November, creating a new global platform for passenger experience, technology and innovation in Singapore.

Fifteen years after launching its regional event, FTE is joining forces with the Airline Passenger Experience Association (APEX) to create the APEX FTE EXPO. Taking place at Marina Bay Sands on November 18-19, the 2026 event marks the return of APEX EXPO to Asia for the first time in a decade.

Two bodies, one show Bringing together APEX’s expertise in passenger experience and FTE’s long-established innovation platform, the exhibition is designed to connect airlines, airports and technology providers from across the Asia-Pacific region and beyond. Organisers expect more than 3,000 delegates, including representatives from more than 100 airlines and airport operators.

The exhibition floor will highlight developments spanning the passenger journey. It will showcase everything from cabin interiors, inflight hospitality and connectivity to airport technology, sustainability and digital services.

Attendees will have opportunities to explore the innovative products and solutions from across the sector.

On the agenda Alongside the exhibition, the conference will feature C-suite interviews, case studies and panel discussions examining the technologies, partnerships and business strategies shaping the

Topics will include artificial intelligence, customer experience, automation and the connected cabin future of aviation. Topics will include artificial intelligence, digital transformation, customer experience, automation, next generation airports and the connected cabin. Partners include Changi Airport Group and Singapore Airlines.

The event is a forum where airlines, airports and suppliers can exchange ideas, build new partnerships and explore the innovations redefining the passenger experience.

Register to attend online at futuretravelexperience.com/fteasia/ register • onboardhospitality.com

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People

People on the move 90 People news, big moves, job roles and expert views. Plus comments on empowering young talent and the value of crew in retail

92 IFSA Foundation

the love 93 TheRekindling onboard hospitality sector gets in your blood and

As onboard hospitality evolves, the IFSA

refuses to let you go, insists

Foundation is championing new talent to

Ariane Van Mancius, founder

support the industry's next chapter

at Now New Next

Investing in people is every bit as important as investing in product

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/ PEOPLE ON THE MOVE

People on the Move Keep up to date with key industry movers and shakers.

See onboardhospitality.com for more...

GOT TFRIED MENGE

MICHAEL RA ASCH

OLIVER ROSS

JOINS: Etihad Airways AS: Director of F&B and Lounges FROM: Yates and Partners

PROMOTED WITHIN: Tourvest Retail TO: Chief Growth and Information Officer

PROMOTED WITHIN: KM Malta Airlines TO: Head of Loyalty CRM and Onboard Product

With more than 25 years of international experience, Menge will focus on elevating the airline's F&B and Lounge strategy, culinary standards and guest experience.

Using his 25 years of management and retail-technology experience to grow the Tourvest Retail business, strategy, transformation and digital platforms.

Head of Loyalty since 2025, after roles at Hilton and Visa, Ross will build on earlier experience at Gate Retail and Flybe to now also lead KM’s inflight offering.

PHIL SUMNALL

SIMRAN PRAKESH

PAUL MILLS

LAUNCHES: Copper Flame Consultancy AS: CEO FROM: Monty's Bakehouse

JOINS: Monty's Bakehouse AS: Key Account Manager FROM: dnata catering UK

JOINS: International Airlines Group (IAG) AS: Strategy & Transformation – Airports

Working with Lawrance Management Solutions, Phil applies integrity and hard work to help businesses improve customer experience and efficiency through practical, sustainable solutions.

Brings a wealth of operational, logistics and customer relations experience to the dynamic team at Monty’s Bakehouse, a whollyowned subsidiary of Asia’s leading airline caterer, SATS, Singapore.

With over 15 years’ experience across finance, strategy, customer experience and operations, Mills will focus on leading strategic and transformation initiatives across the Group’s airport division.

GET CONNECTED...

To discuss your wider talent needs, get in touch with this team of specialists, using the contact details: Roy Wilson: roy@ thehaywardpartnership.com (UK/EU/UAE) Mike Pooley: mike@thehaywardpartnership.com (APAC) Sandra Pineau-Boddison: sandra@thehaywardpartnership.com (Americas) Lance Hayward: lance@thehaywardpartnership.com (general enquiries)

GLOBAL EXPERTISE CONNECTED onboardhospitality.com T HI S PAG E I S SP O NSOR ED BY THE HAYWAR D PARTNER SHIP

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COMMENT

Empowering young talent David Hailey Founder Countifi

COLUMN

Valuing crew in onboard retail digital strategies Airlines worldwide are rapidly reshaping their onboard retail offering through pre-order and 'buy before you board' models. These are models designed to boost revenue, cut waste and reduce operational costs.

While commercially attractive, these strategies should not overlook the value of crew interaction onboard, which remains one of the few personalised touchpoints in the airline passenger's journey.

Done well, crew service creates happier passengers — and happier passengers are more likely to become active shoppers.

As technologies such as Starlink and Amazon Leo expand retail beyond the cabin, airlines must create the right buying environment and their crew will undoubtedly remain central to converting digital opportunities into that all important customer engagement. lance@thehaywardpartnership.com

This year Countifi was privileged to collaborate with Oxford Brookes University on a project which saw students tackled a growth strategy challenge. The partnership only reinforced my belief that young people can add meaningful value to growing businesses.

Building on this strengthened commitment to supporting young talent, my team also recently welcomed Sophie Chang, a Marketing and Strategy Intern and a student at Duke University, Atlanta, who has worked to strengthen Countifi’s digital presence, organising a 10-week marketing campaign highlighting the Oxford Brookes University partnership. By giving students hands-on experiences outside of the classroom, Countifi works to empower young talent and help them make meaningful contributions while gaining valuable skills that can create impact in their futures. countifi.com If your business would like to forge ties with universities like Oxford Brookes: mike@thehaywardpartnership.com

ROLE OPPORTUNITIES

Looking for your next job? Look no further!

The Hayward Partnership, in collaboration with Partnerwise, is looking to place several roles.

Get in touch to find out more: • Catering Unit General Manager • Business Development Director • Business Development Manager • Business Regional Sales Director

GLOBAL EXPERTISE CONNECTED T HEHAYWA RDPA RT Nonboardhospitality.com ER SHIP.COM / ONBOAR D HOSPITALITY.COM

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92

/ FOCUS ON

IFSA Foundation As onboard hospitality evolves, Rashmi Narayan discovers how the IFSA Foundation is championing new talent to support the industry's next chapter

F

or 25 years, the IFSA Foundation has invested in the future of onboard hospitality, awarding more than $1.8m in scholarships to students pursuing careers across inflight services, catering, sustainability and the passenger experience.

As IFSA Foundation President, Sandra Pineau-Boddison, puts it: "Investing in people is every bit as important as investing in products and technology. While innovation continues to transform onboard services, it is future professionals who will develop new ideas, deliver them to passengers and raise standards across the industry."

Nurturing new talent In its quest to nurture new talent, the Foundation has awarded scholarships to over 385 students worldwide since 2000, thanks to the continued support of generous donors, the International Flight Services Association (IFSA) Board and the Foundation Board.

The Foundation is the philanthropic arm of IFSA and its initiatives sit alongside the association's work in education, advocacy and industry networking. Its mission is to create opportunities which have a lasting impact for generations to come by investing directly in future professionals.

In 2025 alone, it awarded 27

shaping the industry. scholarships worth a combined Academic achievement is only part of $142,000. the selection process. Reviewers also Pineau-Boddison says: “Education assess leadership, changes lives and I am motivation and incredibly proud that personal stories, the IFSA Foundation looking for continues to empower Investing in people candidates who can students to pursue is every bit as clearly articulate their dreams.” their ambitions and The scholarship important as scheme is open to investing in product show community involvement. employees of IFSA and APEX member companies, their families and Extended ambition students pursuing careers The Foundation's ambition is now linked to onboard extending beyond scholarship services. Successful funding. Over the next five years it applicants come from a aims to broaden awareness, attract broad range of disciplines more applicants and strengthen including hospitality, engagement with donors (individuals design, sustainability, and companies) to expand educational innovation and passenger opportunities across the onboard experience, reflecting sector, helping to develop the skilled, the diverse skills now motivated professionals it will need. •

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OPINION / 93

Inflight enthusiasms

rekindling the love The onboard hospitality sector gets in your blood and refuses to let you go, insists Ariane Van Mancius, founder at Now New Next

Some industries you work in.

Others you fall in love with.

For me, aviation has always been the latter and, after a few years away, I am absolutely delighted to say: I'm back.

My love affair with this world began in 2001. For 13 wonderful years, first at Helios and later at deSter, I was captivated by every detail of the sector: the craft behind a perfectly-designed meal tray, the logistics that make service at 35,000ft look effortless, and above all, the people. Warm, passionate, endlessly inventive people who make hospitality work in the most unlikely place.

Heavy heart In 2012, I founded my own agency, Now New Next, based in Amsterdam, and it was a genuine privilege to contribute to Onboard Hospitality working alongside Jo Austin and Sue Williams: writing articles, spotting trends, and serving as a judge for the Onboard Hospitality Awards. Those years gave me a front-row seat to the industry's finest innovations and its most inspiring suppliers.

I treasured every conversation, every discovery, every reunion at the shows.

Then Covid arrived, and like so many in our industry, we were hit hard. A quarter of our turnover simply vanished and I made the hardest professional decision of my life: to step back from the industry I loved and focus on retail, foodservice, agri and petrol sectors.

I left with great regret and, if I'm honest, a heavy heart.

But here's the thing about this industry: it doesn't let you go. In 2025, clients began finding their way back to us, and with them came all the old joy, flooding in like sunlight through a cabin window.

Now, in 2026, Now New Next

Ours is an industy of endlessly inventive people who make hospitality work in the most unlikely place is proudly back onboard, helping clients across the sector with product innovation, packaging development, marketing and stand design. And with that return came a thought I couldn't shake: I want to write again. I want to judge again. I want to be part of this community again. So here I am, thrilled to rejoin the Onboard Hospitality team: spotting the trends shaping our industry, celebrating the innovations, and championing the people who make travel feel like hospitality.

Happy returns They say absence makes the heart grow fonder. In my case, it's absolutely true. I've missed the buzz, the creativity, and most of all, the faces. I can't wait to catch up with old friends and meet new ones. See you all in Hamburg in 2027. •

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/ COLUMN

Keeping it real

The memory business: What passengers actually remember VIMAL KUMAR RAI Standardised products keep flights running.

Memorable human moments keep passengers talking, returning and recommending your airline long after landing, says customer experience expert Vimal Kumar Rai

Think back to your last five Economy Class flights. Do you remember the size of the tray?

The shape of the crockery?

Probably not. That does not mean those things are unimportant – they matter enormously. But passenger memory works differently. It is often shaped by the things that are much harder to quantify: surprise, relevance, timing, emotion, recognition and the feeling that someone noticed you. This is the real challenge for onboard hospitality.

Sameness at scale

same main course. One remembers nothing.

The other remembers the crew member who stopped and asked a real question. Not merely, “Chicken or fish?”

But perhaps, “You haven’t eaten much. Was everything all right?” Or, “You mentioned earlier that you were worried about your connection. Would you like me to see what I can find out?”

The product didn’t change. But the memory would. That small interaction creates a pattern interrupt. It breaks the script. In a highly predictable environment, genuine attention stands out precisely because so much else is The future of hospitality standardised.

In Economy, standardisation is an operational necessity.

But sameness at scale is onboard will belong to a memory problem.

Finding meaning the best-designed Hundreds of Behavioural science memories passengers, identical tells us that memory is selective. We tend seats, repeated service to over-weight the emotional peaks, the routines, standard equipment, controlled, unexpected moments and the ending. In timed processes – largely similar across other words, passengers do not remember airlines, and all entirely necessary. But the average flight. They remember the edited when everything is designed to be highlights. The gesture they did not expect. consistent, what actually stands out?

The silence when they needed reassurance.

Products matter because they provide The recovery after something went wrong. the raw material of the experience. A That is why products, people and moments meal, a blanket, a screen, a drink, an all matter. On their own, none is sufficient amenity or a well-designed object Products provide the material. People can create comfort, utility and provide the interpretation. Moments perhaps even interest. But provide the memory. products only become truly memorable when they stop So perhaps the question for the industry is: feeling interchangeable.

Are we designing, planning and implementing only for operations, or for memorability?

That is where people enter the picture. Two Because the future of hospitality onboard will passengers can receive belong to the best-designed memories. exactly the same meal Remember: passengers do not take the tray – same aircraft, same tray, home. They take the memory. •

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06/08/2026 14:03

BR INGING THE BEAUT Y OF PANAMA TO THE WORLD Visit us at IFSA Expo | Booth 1121

Untitled-1 1

30/07/2026 12:38

Celebrating our past, igniting the future.

Nearly a century in motion, gategroup is shaping the next generation of culinary and service experiences for every journey.

Partner with us!

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10/08/2026 12:55