Onboard Hospitality March/April 2025

Tastethe world

EDITORIAL

ACTING EDITOR

Bev Fearis bev.fearis@bmipublishing.co.uk

TECHNOLOGY & RETAIL EDITOR

Stuart Forster stuart.forster@onboardhospitality.com

EDITORIAL ASSISTANT

Sheena Adesilu

CONTRIBUTING EDITORS

Julie Baxter, Neal Baldwin, Jo Reeder, Roger Williams, Jo Austin

CONTRIBUTORS

Kelly Stevenson, Melissa Adamski

TASTE OF TRAVEL COORDINATOR Jo Austin

EDITORIAL DIRECTOR Steve Hartridge

PUBLISHER Sue Williams sue.williams@onboardhospitality.com

ASSOCIATE PUBLISHER Craig McQuinn craig.mcquinn@onboardhospitality.com

DESIGN & PRODUCTION

DESIGNERS

Caitlan Francis, Emma Norton, Colette Denham, 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

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Ready, steady, go

Bev Fearis ACTING EDITOR Onboard Hospitality

Talk about hitting the ground running. With Managing Editor April Waterston now devoted to a whole new project (welcome to the world little Oscar), I've taken over as Acting Editor at one of the busiest times of the year, not just for the team at Onboard Hospitality but for the entire industry. Having edited a sister magazine for several years, I've heard a lot about "going to Hamburg", about the Taste of Travel Theatre and the prestigious Onboard Hospitality Awards celebration, the cocktail-making demonstrations, the cheese sampling, the wine, the parties. It all sounded like so much fun, and now it's finally my turn. I've already started my training regime to make sure I can survive until Thursday! Since taking over the reins, I've had the pleasure of being introduced to many of the key players in onboard hospitality and can't wait to meet you all face-to-face at WTCE. Editing this issue has also brought home to me just how wonderfully diverse this industry is. I can't think of any other magazine where you'd read about the needs of neurodivergent passengers (page 112) and the impact of AI (126), alongside articles on genius coat hangers (104), inflight salads (62) and the power of cauliflower (74). We've even got an interview with an Italian football legend (122).

I'm so excited to be finally heading to Hamburg to see what other delights this industry brings...

MEET THE TEAM...

STUART FORTSER Got suggestions for technology or retailfocused features or interviews? Reach out with ideas to Stuart.

SHEENA ADESILU Sheena oversees our weekly newsletter. Share your press releases and news stories to see them online.

CRAIG MCQUINN Have queries about the Onboard Hospitality ForumAsia or entering our awards? Please contact Craig.

SUE WILLIAMS

Inside this issue...

Regulars

Wellbeing

112 Inclusivity: Meeting the needs of neurodivergent passengers

116 Pregnancy meals: How to cater for pregnant travellers

Events calendar 23 What's new at WTCE 26 In Conversation: Shona Thomson, WTCE 28 Taste of Travel agenda

30 Meet the ambassadors

WTCE exhibitor preview

Food & Beverage

52 Comfort food: Inflight menus get nostalgic 66 Farm to table: Sourcing close to home

70 Drinks pairing: Matching sips with inflight snacks

74 Focus on: Cauliflower

76 Global Affair: Asia

84 Regional cruise dining: Cruise lines get creative

Design & Innovation

90 Child's play: Keeping kids entertained inflight 95 ASF Update

Artist partnerships: Meaningful amenity kits 108 Uniforms: Fashion versus functionality

122 Interview: Alessandro del Piero talks wellbeing in the air

Retail

126 The human touch: The impact of AI on service

130 Personalisation: How technology is changing the game

133 Creative tenders: Using social media to find new suppliers

Technology

136 APEX preview

146 Content curation: The latest IFE trends

148 Interview: Archana Dharni, AIX Event Director

150 Entertainment: BYOD or stick to seatback screens?

Celebrating Türkiye’s cultural sites

Turkish Airlines has introduced a UNESCO Türkiye Series amenity kit collection. Inspired by six of Türkiye’s UNESCO World Heritage Sites, the kits are offered in Business class on flights between five and eight hours in duration.

Developed in collaboration with the Turkish National Commission for UNESCO, the kits celebrate the heritage sites at Ani, Cappadocia, Göbeklitepe, Ephesus, Nemrut and Troy. While showcasing the country’s historic and cultural values, the kits combine contemporary design elements. Turkish marbling designs, known as ebru, and traditional carpet-rug motifs feature in the amenity kit collection, which are presented as memorable travel keepsakes.

Each kit includes hand and body lotion, plus a lip balm formulated by the luxury fragrance brand Ex Nihilo. Around 80% of the materials used in items such as socks, eye masks and toothbrushes are made from recycled materials or from sustainable sources, including biodegradable cornstarch

Mehmet Akif Konar, Chief Operations Officer at Turkish Airlines, commented: “With the UNESCO Türkiye Series, not only we are providing our guests with a memorable flight experience, but we are also showcasing Türkiye’s rich cultural heritage to the world.

“This collection is a tangible expression of our efforts to present Anatolia’s millennia-old history and art to our passengers in a contemporary way. We hope our guests will form a unique bond with Türkiye’s deep-rooted past through these sets.”

JET2 GETS SMART WITH FRESH CREW UNIFORMS

Jet2.com is introducing new uniforms for cabin crew and pilots. The refreshed look is the first major change to Jet2.com’s cabin crew and pilot uniforms in more than 20 years and has been developed with input from pilots and crew members.

Design workshops, wearer trials, focus groups and a catwalk session were part of the design process. Pilot uniforms are changing from black to navy blue. Meanwhile, the modernised cabin crew uniform has detailed red tailoring and silver buttons. "This is the first major new design, which represents a significant change and will ensure that we stay on-brand and stylish for many years to come,” said Head of Cabin Services Micki Miles.

NEWS BITES

Emirates is introducing 18 new dishes to its Business class menus this summer, with each dish paired to an exclusive Champagne • Singapore Airlines now has spring and summer menus by Monica Galetti, chef and TV personality

• Porter Airlines and Café Saint-Henri have announced a partnership to serve sustainably sourced coffee during flights on Porter’s North American network • Rail Gourmet UK has a new Royal Warrant of Appointment to His Majesty King Charles III for catering the British Royal Train • TAP Air Portugal and Portugália Airlines have been awarded IATA Environmental Assessment (IEnvA) certification.

Swiss International Air Lines (SWISS) has made what is being described as one of the “biggest service investments” in the airline’s history.

The ‘SWISS Senses’ concept will offer long-haul Economy and Premium Economy passengers new seats, fresh cabin interiors, new main meals, an expanded beverage range and new-look comfort features including bedding, amenities and a signature fragrance.

Seat covers for the visually impaired

Muirhead has introduced seat cover designs that aim to improve accessibility for blind and visually impaired travellers.

The Sensation collection embraces textures, colour contrasts and tactile signposting to help passengers better navigate their surroundings inside aircraft. Building on the success of neurodiverse-friendly aircraft seat covers from 2024, the 2025 collection seeks to inspire colour, material and finish (CMF) designers as they envision the future of peoplefocused cabins.

Jamie O’Donnell, Lead

Designer at Muirhead, said: “Blind and visually impaired passengers deserve cabin interiors that empower them to travel with confidence and dignity. Thoughtful seat cover design plays a crucial role in making that possible.

“By integrating tactile signposting, braille and high-contrast colours into their design choices, airlines can create a more intuitive and comfortable experience.”

The seats feature braille safety instructions transcribed by students from the Royal National College for the Blind.

AA adds new spring choice

American Airlines has unveiled its new spring food and beverage offerings.

The refresh, which was introduced on March 12, sees the addition of five new breakfast entrées on US domestic routes in First class cabins.

Options include biscuit and chicken sausage gravy with cheesy scrambled eggs and white cheddar and Monterey Jack omelette with chicken sausage and seasoned wedge potatoes. Passengers can also choose from smothered veggie and cheese frittata with tomato wedges and seasoned potatoes, Swiss and veggie omelette with Italian chicken sausage and seasoned wedge potatoes, and a three-cheese omelette with seasoned wedge potatoes.

Meanwhile, American Airlines is making its popular sliders and fries available to pre-order on short-haul domestic flights over 900 miles

The move follows a successful trial of this service out of O’Hare International Airport in Chicago.

In another innovation, AAdvantage members can now use their miles to purchase food and beverages during eligible flights for the first time.

There are currently a host of spring offerings available in Admiral Club lounges, too. These comprise a regionally inspired breakfast and a range of all-day options, such as build-your-own tacos in Miami, Edamame shrimp teriyaki in Nashville and roasted jalapeno hummus from Austin.

Additionally, the carrier has boosted its choice of spirits, new mixers and non-alcoholic options, while also bolstering the selection of grab-and-go snacks.

Michelin-starred chef Masaki Hashimoto, who owns the restaurant Kaiseki Yu-zen Hashimoto in Toronto, has been appointed to Air Canada’s culinary panel. His dishes are available to Signature (Business) class passengers on flights between Canada and Japan.

Hashimotos dishes showcase a thoughtfully-curated selection of traditional ingredients through a rotating menu of six recipes a year and are served with sake. They include a zensai (starter) such as sautéed lotus root; komono (side dish) like sesame tofu with wasabi sauce; and a oshokuji (main course) featuring beef sukiyaki with simmered tofu.

NEWS BITES

Doughlicious is expanding into the ambient on-the-go category with its Soft Baked Gourmet Cookie range. The cookies are available from British Airways, on LNER trains, and are also for retail sale • Muirhead has unveiled the world’s first naturally fire-resistant, protein-based aviation biofoam, BioPRO, which promises enhanced passenger comfort, durability, fire safety and environmental benefits • Korita Aviation’s Super Lightweight trolley range reduces the weight of a half-sized meal cart from 10.9kg to 10.1kg and a full-size cart from 17.3kg to 16.1kg • Linstol has announced that it will offset the plastic footprint of WTCE attendees through its partnership with Plastic Bank.

200

YEARS SINCE THE FIRST

RAILWAY JOURNEY, JERMYN STREET DESIGN HAS WRITTEN A WHITE PAPER ON THE FUTURE OF RAIL UNIFORMS

EVA's kicking kits

EVA Air’s latest collection of Premium Economy amenity kits for long-haul flights includes a collaboration with the footwear brand Hunter, which is best-known for its boots.

The kits have been crafted from recycled materials and each bag features an adjustable and detachable cross body strap. The collection is said to offer a blend of function with style.

Highlights include a Hunter-branded body cream and lip balm, an eye mask made from recycled PET and consciously

prepared travel essentials, such as a dental kit and earplugs wrapped in FSC-certified kraft paper packaging.

Roland Grohmann, CEO and Managing Partner at FORMIA, said: “FORMIA is excited to facilitate this collaboration between EVA Air and the iconic Hunter brand.

"Every Premium Economy guest can now take home their own Hunterbranded bag and travel essentials that have been thoughtfully designed with sustainability, functionality and style in mind.”

PLANE TALKING PRODUCTS REBRANDS

Plane Talking Products has rebranded and introduced a new website representing the company’s values and personality. The new logo and colour palette are described as “an evolution of previous branding and continue to reflect its values but with a modern twist”.

Plane Talking Products now has an expanded team of designers, product developers and sustainability analysts, and chose a branding which “showcases youthful design, inclusion and innovation”.

Read more about the rebranding on the Onboard Hospitality website (onboardhospitality.com) and on page 105.

People on the Move

PROMOTED AT: AMI Group TO: Director, Sourcing and Culinary Development EMEA

With over 20 years' experience across inflight product, service, operations and interiors, O'Neill will be responsible for developing the inflight offer for Riyadh Air.

PROMOTED AT: Scion Europe (part of Scion Intl) TO: Sales Manager UK & Travel Retail

Benham has a diverse background and 17 years of experience in the travel retail industry. Her expertise lies in connecting brands with key players across various travel retail channels.

Wake has led design, development, and delivery of market-leading products and services in the passenger comfort and aviation catering markets for over 20 years.

Passionate about transforming retail strategies into measurable success, Fletorides brings over 20 years of expertise in department store, duty-free and omni-channel retail.

AMI Group AS: Director, Key Accounts

After several senior roles across the industry, including at Virgin Atlantic and Qatar Airways, Duff will now drive AMI Group business growth in Europe and the Middle East.

Apolinario is an experienced supply chain professional with over 25 years' experience. She is known for collaboration, innovation and process improvement, and is passionate about driving value.

DAWN O'NEILL

NATHALIE BENHAM

JOINS: Plane Talking Products. AS: Managing Director

RICHARD WAKE

JOINS: AF Retail Services AS: Managing Director

ANTHONY FLETORIDES

JOINS:

JAMES DUFF

JOINS: Joins Optimum Solutions Inc. USA AS: Senior Manager, Business Development

PAULA APOLINARIO

COLUMN Research collaboration

The Hayward Partnership continues to strengthen its connection and collaboration with Oxford Brookes University in England.

Partner Mike Pooley, with support from founder Lance Hayward, has gained unprecedented access to academic leaders and students through his role as a Visiting Industrial Fellow.

A new project went live on February 11, when Mike joined a Zoom presentation prepared for the class of Sarah Rogers, Senior Marketing Lecturer from the University, The Hayward Partnership and over 150 eager students.

They introduced a knowledge transfer initiative for the 2024/25 Oxford Brookes Business School marketing cohort, with travel nutritionist Melissa Adamski, from Nutted Out Nutrition, presenting live from Australia. The research collaboration, supported by Sarah and team, will offer valuable insights into Gen Z-led culinary trends in aviation hospitality. More engagements are planned. For further details contact Mike Pooley: mike@thehaywardpartnership.com

COMMENT IFSA Applications and donations

ifsa.aero/foundation

Sandra Pineau-Boddison IFSA Foundation President

The International Flight Services Association Foundation serves as the philanthropic arm of IFSA, awarding scholarships to exceptional students across the globe to help further their education. Scholarships are available to those employed by member companies, their families, and students pursuing a career in the catering and onboard services, design/industrial design, environmental science/sustainability, or the airline passenger experience industry. It’s time to get involved. If you would like to apply for a scholarship for 2025, it’s simple! View the submission requirements here: ifsa.aero/foundation/scholarship.

Also, if you would like to be among the fine companies and individulas who sponsor these bright young minds by funding a scholarship, that is easy too. View the options at: ifsa.aero/foundation/donate

To learn more about the IFSA Foundation, please contact Kristi Johnson at kjohnson@ifsa.aero or Sandra PineauBoddison at sandra@thehaywardpartnership.com

ROLE OPPORTUNITIES

Looking for your next job? The Hayward Partnership is placing several roles:

• Sales/Customer Services Manager (UK)

• Commercial Director (UK)

• Sales and Business Development Manager (UAE)

• Sales Director (UAE)

• Senior Operational Manager (UAE)

Designing + Supplying Passenger Comfort

For 45+ years, our team of experts has specialized in creating customized amenity kits, bedding, and other onboard projects that elevate the passenger experience.

Visit us at WTCE in Hamburg at stand 1C10 Hall A, April 8-10 2025

www.wessco.net

info@wessco.net

Get set for Asia

The 2025 edition of the Onboard Hospitality Forum – Asia will be held at Sands Expo and Convention Centre in Singapore on November 11-12

We look forward to seeing you in Singapore for the next installment of the Onboard Hospitality Forum – Asia, which, once again, will be co-located with the APEX FTE Asia Expo. That event is celebrating 15 years since it was established. Craig McQuinn, Associate Publisher of Onboard Hospitality, commented: "We are delighted to return to Asia in 2025. Working with the APEX FTE team again will help ensure that we bring yet another cracker of an event to Singapore. We look forward to industry thought leaders speaking at the conference. Some great companies have already signed up to participate in this year's Onboard Hospitality Forum – Asia."

Limited floor space remains available within the dedicated exhibition zone, where inflight catering, wellbeing, design, retail and innovation specialists will showcase their products and services. The Hosted Buyers Programme will support airline engagement and, once again, buyers can sign up to attend free of charge. The Onboard Hospitality team will moderate debates on both the Expo and Premium Conference stages. Additionally, we will host uniquely Asian networking activities, showcasing the culinary and cultural excellence of the vibrant APAC region.

More than 120 airlines and airports will be represented at the show. Interested in participating? Suppliers should make contact without delay.

IMAGES: STUART FORSTER

Lyon's roaring trade show

WHAT: France Air Expo

WHERE: Lyon

WHEN: June 5-7 2025

Lyon-Bron Airport, a business travel hub located six miles from the centre of Lyon, will be the venue of the 18th edition of the France Air Expo.

The event is the only general aviation exhibition in France (the International Paris Air Show, which returns from June 16-22 this year – for its 55th edition –has civil aviation as its focus). Pilots, aircraft owners, industry professionals, students and aviation enthusiasts have opportunities to rub shoulders and exchange ideas over the three days of the show, which attracted more than 10,000 participants to its last iteration.

More than 60 new aircraft will be showcased and 175 brands and exhibitors will be present at the 2025 France Air Expo. Sustainable aviation, equipment and accessories will be among the topics that attendees can find out more about in Lyon.

The conference will cover several topics, from the future of general

High days

WHAT: APEX FTE EMEA

WHERE: Dublin WHEN: June 10-12 2025

Innovate to Elevate is the theme of the 2025 FTE EMEA gathering at the RDS Dublin. Participants will be encouraged to embrace creativity and think beyond the industry’s status quo. The event will be co-located with FTE Ancillary and Retailing. An AI-powered networking app will be available and multiple events are planned beyond the venue. futuretravelexperience.com/fte-emea

aviation, including a focus on innovation and trends, to the impact of digitisation on the sector. There will also be a look at how to utilise networks and synergies to enhance industry collaboration. franceairexpo.com/en

Festival

WHAT: Aviation Festival Americas

WHERE: Miami Beach WHEN: May 14-15 2025

This event brings together leaders from commercial airlines and airports from the US, Canada, and Latin America at the Miami Beach Convention Center to discuss new strategies, technologies and build relationships. The agenda covers retailing, revenue, AI, sustainability and more. terrapinn.com/conference/ aviation-festival-americas/index.stm

CALENDAR

MAY 14-16

FTE World Innovation Summit, Pittsburgh futuretravelexperience.com/ world-innovation-summit

SEPTEMBER 9-11

APEX/IFSA Global EXPO Long Beach expo2025.apex.aero

SEPTEMBER 24-25 lunch! London lunchshow.co.uk

OCTOBER 7-9

World Aviation Festival Lisbon terrapinn.com/conference/ aviation-festival

SEE WONDERS

For a personal tour of new innovations in sustainable products, headsets, amenities, textiles and brand partnerships.

WTCE Booth 4E30

Let's go..

WTCE Hamburg

As delegates from around the world head to Hamburg for this year's WTCE, over 250 exhibitors are preparing to promote their products and services from a sold-out show floor.

Air, rail and cruise traffic is on the up and some analysts are now forecasting that the inflight catering market will grow at a rate of 11.32%, reaching a predicted value of $35.75bn by 2032.

As passenger wellbeing, comfort and catering move up the procurement agenda, onboard efficiency and revenue streams have become a priority and the event will showcase the latest products and innovations to an estimated 5,000+ visitors, including the representatives of more than 50 airlines.

Exhibitors include some familiar catering specialists, such as dnata, En Route International, Frankenberg, SATS Catering, Flying Food Group, Foodcase International and Cuisine Solutions, alongside beverage leaders such as Diageo Global Travel, Intervine, Bottega Spa and Castello Monte Vibiano.

Top tableware companies such as Linstol, Buzz Products, Formia, Kaelis,

Clip and Bayart Innovations will also return, with new visions for the future.

The popular Taste of Travel Theatre, in collaboration with Onboard Hospitality, is now an established must-see part of the show, presenting sessions on topics as broad and relevant as evolving AI and retail innovation (see pages 28-29).

The VIP Buyer Programme, New

Exhibitor Village and Welcome Party are also expected to be popular draws. The Wellbeing Walkthrough returns, focused on supporting passengers’ mental and physical wellbeing. A Steps to Sustainability feature will highlight the challenges in making onboard service more sustainable, and a new Tech Trail showcases technologies transforming the industry.

WTCE/AIX – THE FACTS

You can enter both the WTCE and AIX halls with one registration

FORECASTS SUGGEST THE INFLIGHT CATERING MARKET IS GROWING AT 11.32% AND WILL BE WORTH $35.75 BILLION BY 2032 THE 2025 ONBOARD HOSPITALITY AWARDS CEREMONY WILL TAKE PLACE ON TUESDAY APRIL 8 AT 5PM

Discover the Taste of Travel agenda on pages 28-29

1.2 million litres of water saved in production

7.5 million plastic bottles recycled assembled with love by 70% reduction in energy emissions

What's new at

WTCE 2025

New exhibitors, product innovations, service rethinks and topical showcases will all bring fresh thinking to this year’s show...

SHOWFLOOR DEBUTS

There will be over 80 first-time exhibitors making their debut at WTCE this year and a number of new features worth checking out.

Many of the debut exhibitors will be found in the New Exhibitor Village, which will host over 35 companies bringing new products and services to the onboard market. Visitors to this space can expect to see exhibitors such as BioNatur Plastics, which specialises in 100% recyclable and landfill biodegradable plastics; The Mallows, with some unique onboard food offerings; Østerberg Food Service and Off Piste Wines, plus innovative amenity and tableware suppliers including JALUX, Pick on Us and Tourvest Retail Services.

TECH TRAIL

New too for 2025 are some additional show features designed to spotlight specific buying priorities and onboard issues visitors will be thinking about.

A new Tech Trail, for example, will display cutting-edge exhibitors and technologies transforming the industry. It has been designed to offer a dynamic showcase of innovative technologies that can help operators transform the passenger experience and enhance operational efficiency for airlines, rail and cruise operators, and their travel caterers. There are innovations in meal planning, stock management and payment solutions, often championed as a way to reduce costs. The trail aims to give a glimpse into the future

of onboard services and technologydriven improvements.

QR VISITOR SUPPORT

Visitors touring the stands will spot Colleqt QR Codes now featured on all exhibitor stands. Scan these and visitors can access a range of information, including all key details of the standholder, without the need to carry around heavy brochures.

Visitors will also receive a ‘Daily Digest’ of companies they’ve scanned at the end of each day to remind them exactly where they have been and what they saw. WTCE’s Event Manager, Shona Thomson, said: “We are excited to reveal the full programme of events, showcasing the latest innovations and trends that will shape the future of travel catering and onboard services. This year’s show promises to deliver invaluable opportunities for networking, inspiration and discovering cuttingedge solutions across the airline, rail and cruise sectors. We’re thrilled to be launching the new Tech Trail for 2025 to continue to improve the overall event experience for visitors and exhibitors alike. We’re confident this will be the best show yet, with more on offer than ever before.” worldtravelcateringexpo.com. •

EVENT MANAGER, WTCE

Shona Thomson

With final preparations underway for this year's World Travel Catering and Onboard Services Expo in Hamburg, we check in with the person in charge…

Q. As the new Event Manager, what are you hoping to bring to WTCE?

A I’ve worked for 14 years in exhibitions in different roles and across a range of industries. With each industry that you serve you just have to throw yourself into that industry and take the lead from the people in it. With my knowledge of events, combined with the support of the industry, our goal is to develop WTCE each year and to make sure we’re serving the industry and giving attendees the right content. I’ve also got a fantastic support network within the WTCE team, which is important when you come in as a newbie!

Q. What’s new at WTCE this year?

A So much is new for 2025. As soon as I started working on the show I realised how many new products and players are coming into the industry, bringing innovative ideas and solutions. I visited WCTE last year and the New Exhibitor Village is a brilliant concept. There are 80 new exhibitors and you can taste and try new things – marshmallows from Denmark, delicious food from the Loire, and well-known names like Capri-Sun who are making their debut this year. You’ll definitely be well fed at WTCE! We also have a new Tech Ambassador, Kai Kosicki, and a new Tech Trail, which has been launched following the success of our Steps to Sustainability and Wellbeing Walk-Through trails. These are designed to make things easier for attendees by highlighting the key exhibitors in those areas.

Q. What are the other highlights?

A Of course, the Taste of Travel Theatre has been a key part of the programme for many years now and informs and inspires attendees. It’s a great networking opportunity and delegates will leave armed with information and knowledge they can take back to their role. The line-up for this year is great. There really is something for anyone.

Q. What do you think will be the major talking points at this year’s show?

A I think personalisation will be a big theme – looking at customer loyalty and what we can do data to create a more personalised experience for passengers. I think there’ll be a focus on AI, data insights and fraud prevention. People will also be talking about wellness,

sustainability, inclusivity and technology. Those are my guesses, but who knows. Something else might come along and surprise us.

Q. What’s your advice to first-time visitors?

A My biggest piece of advice is to plan your visit. There is so much to see and do, so you need to come in with a game plan. A first point of call should be the WTCE website, which has directories of all the exhibitors and split into categories. Our app, WTCE Connect, enables you to browse the exhibitor list and arrange meetings and add them to your calendar. One of the other things I would recommend is to spend some time on the first day just walking around the show and getting familiar with the floor plan, so you know your way around and don’t get lost! •

Don’t miss WTCE’s outstanding seminar programme in partnership with Onboard Hospitality, moderated by Jo Austin

10.40 WHAT NOT TO MISS AT THE SHOW! Our Ambassadors tell us what we can expect.

11.15–12.00 THE HUMAN TOUCH

Is AI enabling the industry to improve the customer experience or is it all getting too impersonal? Expect a lively debate as we put that question to an airline and crew engagement manager alongside leaders in technology/AI.

MODERATED BY: Joe Harvey, Deli Lites Business Development Manager, with Vimal Kumar Rai, Founder at Commercial Excellence Partners; Paul Bilham, Chief Revenue Officer at Data Clarity, and Angie Mullen, easyJet's Head of Inflight Retail.

12.15–12.45 EN ROUTE SHOWCASE

A unique opportunity to taste, learn and be inspired by exciting new product pairings and innovations. Free tastings!

Taste of Travel Theatre

AWARD WINNERS ANNOUNCED TUESDAY 17.00

DAY ONE: TUESDAY APRIL 8

13.05–14.00 INCLUSIVE TRAVEL

Discover progress so far and the priorities travel operators need to focus on to improve life for travellers with visible and hidden accessibility issues.

MODERATED BY: Christopher Wood MBE, Aviation Accessibility Consultant, with Xavier Mascarell, British Airways; Mel Berry, Vueling Chief Customer Officer; Melissa Adamski, Travel Nutritionist; Libby Stevens, Design & Strategy Lead at PriestmanGoode, and Steve Wickham, Head of ESG at Linstol.

14.15–15.00 REDEFINING HOSPITALITY

Discussing the current definition of travel hospitality and how this is evolving. Looking at trends, the growing demand for quality food and service experiences, pre-order options, eating convenience, and the role of lounges.

MODERATED BY: Lance Hayward, Founder The Hayward Partnership, with American

Airlines; Rhubarb Hospitality Collection; One World Lounges for Sodexo, Airport Dimensions and Buzz.

15.15–16.15 WHAT GOES UP – WILL COME DOWN

Join Aviation Sustainability Forum (ASF) Founder & WTCE Sustainability Ambassador, Matt Crane, and a panel of experts to discuss the importance of establishing robust cabin and catering waste (CWCA) measurement and analysis. A ‘must attend’ session for sustainability colleagues and those involved in the catering supply chain.

MODERATED BY: Matt Crane, Founder of the ASF, with Daniela Stange, IATA; Justin Cook, TUI; Svenja Steffen, Lufthansa Industry Solutions, and Diana Cawley – ASF.

17.00 OBH AWARDS EVENT

Our winners are announced.

WTCE PREVIEW: TASTE OF TRAVEL / 29 Programme details correct at time of going to press Food

DAY TWO: WEDNESDAY APRIL 9

10.30–11.15 MILE HIGH MARKETPLACE

Global experts in retail travel look at innovative solutions which can drive revenue both onboard and at airports worldwide.

MODERATED BY: Maryann Simson, Jetway Communications, with Vimal Kumar Rai, Founder at Commercial Excellence Partners; Mir Khan, Regional GM North America, Retail inMotion; Kai Kosicki, Founder ExpAir, and Sharon Huetson, Inflight Retail, easyJet.

11.30–12.30 INNOVATION VS BEST PRICE – CAN AIRLINES AND SUPPLIERS FIND THE BALANCE?

Join this session for a lively discussion on how airlines and suppliers can work together to create outstanding products that deliver both innovation and value. Panellists will explore strategies for balancing creativity with procurement demands, ensuring the best outcomes for all stakeholders.

MODERATED BY: Simon Soni, The Hayward Partnership with Louise Leaupepe, Riyadh Air; Paul Hunter, Aviva Aviation Supply; Mir Amer Hussain, Air India Head Onboard Experience; Ali Atkinson, Global-c, and Nick Wiley, Global Managing Director, En Route.

12.45–13.30 IMPROVING THE CUSTOMER EXPERIENCE FROM AN ALLERGY AND NUTRITION PERSPECTIVE

We delve into the crucial steps airlines, caterers and airport lounges need to take to ensure the safety and satisfaction of passengers with food allergies. Join us and find out how to keep your passengers safe while strengthening brand loyalty.

MODERATED BY: Marc Warde, Foodcase International with Mel Berry, Vueling Chief Customer Officer: Simone Walli, Austrian Air Catering Manager; Julianne Ponan of Creative Nature, and Melissa Adamski, Travel Nutritionist. Enjoy a selection of allergy-free snacks served by Foodcase.

14.00–14.45 TARGET 2030: HOW SUPPLIERS CAN HELP AIRLINES MEET THIS IMPORTANT INTERIM CARBON-REDUCTION TARGET

Exploring ways in which suppliers can support airlines in meeting this environmental target. Looking at how data can support the process – ie lifecycle data, carbon tracking and reporting. An essential session for all who care about the future.

DAY THREE: THURSDAY APRIL 10

MODERATED BY: Alison Wells, Plane Talking, with Philippe de Naeyer, deSter Director Sustainability; Sarah Klatt-Walsh, Formia Sustainability Lead; Paula Lafora, Iberia, and Richard Wake, Plane Talking Managing Director.

15.00–15.45 A FOCUS ON LATIN AMERICA GROWTH

The phenomenal growth of lowcost and ultra low-cost airlines, plus accelerated international expansion are transforming the aviation landscape in Latin America. Leading market players share what is driving their success and their plans for the future.

MODERATED BY: Lance Hayward, Founder The Hayward Partnership with Dario Barrera Medina, Avianca Airlines Inflight Experience Director; Paula Lafora, Iberia Director of Customer Experience, and Ana Maria Youssef Bargieri, LATAM Senior Manager for Onboard & Airport experience.

16.00–16.45 PREMIUM POURS WITHOUT THE ALCOHOL

Kelly Stevenson, Jetvine, with Rossen Dimitrov, Chief Guest Experience Officer Saudia Airlines, and Matthew Jukes, alcohol-free adult drink specialist.

10.15–11.00 ASK THE EXPERTS WORKSHOP: WHAT DRIVES SUCCESS?

Your chance to join an informal discussion workshop inviting suppliers/ exhibitors and those new to this industry to chat and listen to some of our most successful industry innovators. A fabulous opportunity to learn about latest trends and success stories. To include: How to get a product onboard; onboard trends; digital innovations, and keeping up with passenger meal requirements.

MODERATED BY: Brett Hooyerink, MARFO/FMA, Director of Business Development.

Kelly Stevenson, Jetvine, ably assisted by Maryann Simson, Jetway Communications, demonstrates practical serves, functional ingredients and sustainable solutions.

11.15–12.00 CAPTIVATING CONCEPTS: WHAT’S NEW IN THE DRINKS TROLLEY

12.15–13.00 GREAT INGREDIENTS MAKE A GREAT SANDWICH

Gary McDowell, Deli Lites Head of Food Innovation and former Sandwich Designer of the Year, shows you how to create simple, tasty snacks from key ingredients. Join this session for true sandwich inspiration. Free tastings!

Ambassadors

Following the success of WTCE’s Ambassador Programme, launched last year, this initiative returns for 2025 with five Ambassadors selected to help highlight the key pillars of the event – technology, sustainability, nutrition, allergens/special meals and beverages.

IINTRODUCING THE AMBASSADORS

TECHNOLOGY AMBASSADOR

Kai Kosicki is the founder of ExpAir and part of The Hayward Partnership. Driven by innovation and new technological processes, he has worked in the airline world since 1991, including at Lufthansa Group and LSG Sky Chefs. He is an expert in business improvement through technological innovation and has supported the launch of several buy-on-board models in Latin America. He also set up a Customer Experience Organisation at Sky Airline as it transitioned to become a low-cost carrier.

Make a date...

Key areas at the show have been curated and supported by the WTCE Ambassadors. Check them out or meet them face to face on their stand (1G105). You can also catch them at the Taste of Travel Theatre.

The Wellbeing Walkthough Ambassadors Melissa Adamski, Julianne Ponan MBE and Kelly Stevenson have curated this year’s Wellbeing Walkthough. With mental

and physical wellbeing in mind, this area focuses on inflight products developed around health and nutrition, wellbeing and comfort. The trail highlights product ranges that alleviate the side effects associated with long distance travel, as well as promoting long-term health and wellbeing. It features 18 carefullyselected companies that tick the boxes on wellbeing.

Steps to Sustainability

Returning to WTCE for its second year, the Steps to Sustainability

SPECIAL DIETS AMBASSADOR

Julianne Ponan is a pioneer in the free-from foods world. Her own severe allergies have driven her career. She is the founder and CEO of Creative Nature, a top 14 allergen-free brand and is at the forefront of ‘free from’ innovation, pushing the boundaries with baked and snacking products. She was recognised for this work with an MBE in the New Year's Kings Honours in 2023 She has helped drive change in aviation, raising awareness and launching products onboard Virgin Atlantic and others.

feature celebrates the many steps being taken by suppliers and airlines to reach their net zero goals. Curated by WTCE Sustainability Ambassador, Matt Crane, of the Aviation Sustainability Forum, the trail is designed to help highlight accomplishments, trends and innovations that are leading the way in environmentally-conscious materials, production methods, manufacturing and business operations.

Products in the trail range from tableware and amenities to food

KAI KOSICKI

JULIANNE PONAN, MBE

in action

BEVERAGES AMBASSADOR

Kelly Steveneon started as an undergraduate at British Airways and her career has spanned marketing, commercial, operations and catering. In managing the airline’s portfolio of wine and beverages globally, she developed a very high level of understanding of the complexities within the world of wine and procurement. Since 2020 she has run her own consultancy, JetVine, supporting producers looking to move into the global travel retail market. She recently won an IFSA scholarship.

Matt Crane is the founder of the Aviation Sustainability Forum and a Strategic Projects Lead at SATS Catering and has over 20 years’ experience in the aviation sector. He led Monty’s Bakehouse from its inception to its sale to SATS (2019) and, as a leading supplier of packaged snack services to airlines, recognised the growing issue of onboard waste. He was the driving force behind the formation of the Aviation Sustainability Forum which now works with IATA to reset understanding on cabin waste.

and drink, and the companies featured are recognised for their sustainable business practices or the environmentally-conscious materials and processes they use. They include Bottega Spa, Buzz Products, Callington, Castello Monte Vibiano Vecchio, Ecotone, Valrhona and others who are making strides within the industry with new sustainable talking points in their products.

Ambassadors Lounge

If you’d like to meet the Ambassadors face to face during your visit, they

Expert Ambassadors support

WTCE

will be based in the Ambassador Lounge (stand 1G105), where you can arrange to talk to them in one-to-one sessions.

If you'd like to do this, pre-booking is advised and can be done at the Ambassador Lounge reception any time during the show.

TRAVEL NUTRITION AMBASSADOR

Melissa Adamski is an accredited practising dietitian and nutritionist, specialising in the area of travel, food, nutrition and diet. She has over 10 years' experience working as a dietitian, advising businesses and providing advice to patients. She is the founder of Nutted Out Nutrition, supporting travellers and the industry with nutrition expertise by providing insights and analytics, communication and product development. She also works closely with academia on research papers.

Ambassadors at Taste of Travel

Check out the full programme of debates at the Taste of Travel Theatre to see further opportunities to connect with the WTCE Ambassadors. The Taste of Travel Theatre, run in collaboration with Onboard Hospitality, features these experts for a number of inspiring and educational sessions.

For the full programme of Taste of Travel sessions see pages 28-29.

KELLY STEVENSON

SUSTAINABILITY AMBASSADOR

MATT CRANE

MELISSA ADAMSKI

World Travel Catering & Onboard Services Expo

Exhibitor preview

GUT SPRINGENHEIDE FOOD & BEVERAGE

This speciality German producer of creative, high-quality egg products offers traditional and trendy, sweet and savoury artisan products of gourmet quality. The range includes omelettes, egg-rolls, frittatas, crepes, fried/ scrambled eggs, tortillas, pancakes, soufflés and natural eggshells filled with praline chocolate. Stand 1C70

Clip

AMENITIES, TECH

Clip will be showcasing its innovative noisecancelling headphones, created for launch partner Flydubai. The new design separates the headset into four main modules for a more sustainable approach to long-term maintenance and waste reduction. QR codes on each set track usage and replacement. Stand 1E60

Global-c SERVICEWARE, AMENITIES, TEXTILES

Global-c will be exhibiting its latest tableware, packaging and soft goods creations with the emphasis firmly on onboard sustainability. The team attending WTCE will also use the opportunity of the show to explain how it uses social media analytics to drive its new product development and enhance its understanding of what passengers want. Stand 1C30

En Route International

FOOD & BEVERAGE

This global specialist in passenger solutions, supply chain services and sourcing for airlines and airline caterers encourages visitors to meet its friendly team, learn more about solutions for all cabins, and discuss how supply chain services and sourcing can support today’s dynamic market. The team will be serving tasty treats and offering its renowned ‘Cheese Experience’. Stand 1F30

Majlis Arabian Ale

FEATURED LISTING - FOOD & BEVERAGE

Welcome to the Majlis World — the first and only halal-certified premium Arabian beverage company based in UAE. We’ve revived a 10,000-year-old Arabian brewing tradition and brought it into the modern age. At Majlis, we craft 100% natural, non-alcoholic ales without any added sugars or artificial flavourings. Each drink is brewed through a unique, halal-controlled fermentation process, naturally enriching our beverages with essential vitamins and probiotics. Our lineup includes the signature Original Arabian Ale, a Gluten-Free Ale, rich dark Arabian Stout, hopsy ALPA and spicy Wheat! Majlis combines benefits of kombucha and perfect malt taste!  alemajlis.ae

MAJLIS: TO CARE, DRINK AND SHARE!

Swypes

WELLBEING

Swypes offers single, 100% biodegradable body wipes which are positioned as the ultimate travel companion. Plastic and alcohol-free, these are a premium hygiene solution with a dual-sided design for exfoliation followed by cleansing on the go. Stand 1A89

FORMIA AMENITIES

This global leader in tailor-made, premium and sustainable airline amenities will unveil a new category for 2025. Focused on high perceived-value, diverse and bespoke branding solutions, its range includes first-onboard offerings and meaningful products with strong post-flight value. Stand 4D20, 4C15

Manna from Heaven

FOOD & BEVERAGE

This family-owned and operated business has specialised in the production of sweet and savoury bakery items for airlines for 30 years. Recently awarded a meat export licence, the team can now deliver to most regions of the world. Owner Ashley Meddings and GM Trevelyan Bale will be on the stand. Stand 1G69

RMT Global Partners SERVICEWARE

This team is dedicated to showing travel and sustainability don’t have to clash. Eco-friendly options include its bagassesugarcane entrée dish; the fullycompostable and biodegradable RMT Hot Cup with a water-based liner; recyclable polycarbonate glassware, stylish bamboo cutlery and rPET blankets. The team believes its innovative products can help businesses successfully reduce their environmental footprint. Stand 1D50

Orange One FEATURED LISTING - AMENITIES

Orange One has over 20 years of experience in inflight supply, specialising in comfort items like beddings, blankets, amenity kits with eyeshades, socks and pouches. As a factory-based company, we are committed to deliver the best cost and quality. Sustainability is at the heart of our operations. We utilise eco-friendly materials, including rPET, recycled nylon, recycled polyester, and bamboo to create products. This commitment not only enhances our product offering, but also supports our clients in achieving the environmental goals.   orangeoneinflight.com Stand 4A53

Iacobucci HF Aerospace SERVICEWARE

Visit this stand to see the GustoMultifunctional induction oven, designed specifically for aircraft. It's a safer, quicker patented technology said to reheat to a fivestar standard. Award-winning, it includes attachments for toasting, grilling and steaming. Stand 1C81

Walther Trowal SERVICEWARE

Will showcase cleaning systems which automatically clean thousands of cutlery pieces an hour while cutting costs by around 30%. Cutlery is discharged clean and dry, without any water spots or germs, saving staff and operating costs. The systems remove stubborn food residues and oxidation consistently without pre-cleaning or soaking. The amortization period is a few months. Stand 1C72

“We are excited to introduce a sustainable fashion brand - AskuksA."

TydenBrooks Security Products SECURITY

For the past decade TydenBrooks has been committed to setting the gold standard in chain-of-custody security, reducing pilferage, and delivering impactful return on investment for airlines. The team specialises in track and trace security solutions, tamper-evident ISO 17712 compliant seals, plastic padlock trolley seals and cutting-edge adhesive security tapes and labels. Stand 1A85

John Horsfall WELLBEING

Showcasing a wide range of airline comfort products, including an innovative and expressive collection of textiles which deliver a ‘sense of Mexico’ to commemorate Aeromexico’s 90th year. Stand 1E61

Diskomat & Wexiödisk SERVICEWARE

Together offering robust, highperforming, innovative and costefficient industrial dishwashers. This year, the company will display an automatic cutlery sorter which automatically sorts up to 5,000 cutlery pieces per hour, and a compact cart washer that can wash up to 90 full-size meal carts per hour with best-in-class energy saving KPI’s. Stand 1G10

Skysupply AMENITIES

With 30 years' experience, the Skysupply team specialises in customised concepts and highquality products that blend functionality, sustainability and aesthetic appeal. Its extensive cabin portfolio includes amenity kits, overnight kits, blankets, pyjamas, slippers and children’s items. Its key focus is on professional innovation, creativity and brand partnerships. Stand 4D30

XIAMEN AVIO PACK AMENITIES

Showcasing a diverse range of sustainable airline products designed to enhance travel comfort while minimising environmental impact. The range extends from biodegradable tableware and hot meal casseroles to premium amenity kits, Atlas trays, reusable tableware, and cutting-edge cabin service equipment. Solutions said to be redefining eco-conscious travel. Stand 1C33

Noritake SERVICEWARE

With over 50 years of airline experience, this team provides highquality, customised inflight tableware with innovative designs. It focuses on exceptional technical expertise and quality management, and supports each project from initial planning to final production. It has its own ultralight weight and environmentallyfriendly manufacturing material. Stand 1G79

Bamboovement WELLBEING

Showcasing a new line of high-quality, natural inflight amenities including plastic-free toothbrushes, combs and razors crafted from bamboo and upcycled wood from Scandinavian forests. The eco commitment extends beyond product design, with carbon emissions offset for nearly every item, ensuring an impactful, guilt-free travel experience. Stand 1G11

Foodcase

FOOD & BEVERAGE

This Netherlands-based company specialises in ambient meal solutions, creative hot snacks and special meals. It provides food and retail trend insights and development strategies for buy-on-board menus, pre-ordering, complementary services and hybrid meal concepts. It has a multidisciplinary team of food and beverage R&D specialists, a product development team, quality assurance experts, and packaging design team creating suitable and airline-appropriate packaging. Stand 4D10, 4C10

Castello Monte Vibiano

FOOD & BEVERAGE

Positioned as ‘the green heart of travel’ this leader in monodose olive oil and condiments, wines, V.I.V.A Sustainable Viticulture and Vibi Mediterraneo Italian food, has operated with zero CO2 emissions (without offsets) since 2009 (certified). Its 100% Italian product range is guaranteed through independent certification using DNA analysis. Stand 4C40

CELEBRATING OUR 40TH ANNIVERSARY

We are excited to celebrate 40 years of Frankenberg as a family company with our friends, partners and experts from the industry. Please come and join us for some snacks & drinks during our booth party at the WTCE in Hamburg, Tuesday, April 8th, 16:30.

Egret Aviation specializes in designing and manufacturing of on-board galley equipment for the aviation and railway industries.

- Cologne, Germany

- Dallas, USA

- Dubai, UAE

- Shanghai, China

The core products of the company include cabin service carts, standard containers, oven racks and inserts, drawers, folding trolleys and other associated parts and components.

Bottega SpA

FOOD

& BEVERAGE

Presenting the new Premium Vintage Collection, sparkling wines of the highest quality created by selecting grapes from single vineyards, using horizontal cuve closes and extending fermentation time. This creates wines with more complex character and greater longevity. The first release is Bottega Gold Cru a Prosecco DOC Extra Brut VTG 2023 which is left in contact with the lees for 3-4 months, a process that enhances the body, the structure and the aroma of the wine.  Stand 4C51

Bayart Innovation AMENITIES

Specialises in comfort kits for every cabin, including children's kits, onboard textiles, toiletries and inflight entertainment headphones. Stand 4D25

Sprower

WELLBEING

Launching SPROWER for Travel, three innovative food-supplements which support inflight immunity, circulation and energy levels. Packaged in a personalised aluminium box, these chemical-free, natural supplements are vegan and suitable for all passengers, and use a patented process to drystabilise sprouted seeds into one enhanced single pill. Stand 4C42

Procurall Solutions

AMENITIES

From eco-conscious amenity kits and luxury dining-ware to renewable soft goods and innovative tech accessories, this women-led team aims to ensure every journey is elegant and environmentally responsible. Stand 4D50

Joe & Seph's

FOOD & BEVERAGE

100% natural, gourmet popcorn handmade with flavours ranging from Salted Caramel to Goats Cheese & Black Pepper. Varying pack sizes available. Stand 1C102

AAB Inflight, Beemster and Smilde Bakery

FOOD & BEVERAGE

Building on established, successful hot snack collaborations, these partners have created Beemster cheese snacks, especially designed for onboard service. By combining the rich flavours of the cheese with bakery expertise, the partners can offer a range of inflight snacks to complement any meal service, including the Beemster bun offered in bespoke packaging. All snacks aim to elevate the onboard experience for all passengers. Stand 1D41

Flightparts FEATURED LISTING - AMENITIES & SERVICEWARE

Founded in 2006, Flightparts has grown into a global leader in aviation supply solutions. From humble beginnings, the company now operates across multiple regions, servicing customers on several continents. Our long-term partnerships with industry leaders are testament to relationships built on trust and collaboration. Over the years, the company has expanded its product range into a comprehensive portfolio that meets the diverse needs of airlines, combining innovation with deep industry expertise. Committed to quality, precision, and innovation, Flightparts ensures every product meets the highest standards, reinforcing its reputation for reliability and excellence. flightparts.com Stand 1A97

Intervine

FOOD

& BEVERAGE

Intervine’s expertise goes beyond product sourcing to include 'on-time, every-time' supply chain management for wine, beers and spirits, canned cocktails and soft/ alcohol-free drinks, tea, coffee, snacks and disposable tableware. Stand 1E97

Envibe SERVICEWARE

Specialists in high-quality onboard disposables, equipment and essential supplies, Envibe will this year launch LipLid, a gamechanging, sustainable alternative to plastic lids, designed to enhance the passenger experience while reducing environmental impact. The team aims to streamline airline sourcing needs sustainably with efficiency, reliability and innovation. Stand 4A54

Reedbut Group SERVICEWARE

Aiming to take sustainability to new heights with its skytidy and skytidy lite airline rubbish compactor boxes. The range of plastic-free, recyclable cardboard boxes and trays includes those for inflight service, refuse storage, trolley bins, oven trays (suitable for temperatures up to 220˚C), and customisable trolley trays. All manufactured in the UK for delivery worldwide. Stand 1A96

deSter

AMENITIES & SERVICEWARE

Themed around its 'Elevate Your Travel' commitment, the deSter stand aims to help airlines enhance the inflight experience to make it: 'comfortable, enjoyable, and memorable' for every unique passenger, whether travelling for business or leisure, looking for luxury or eco-friendly budget travel. Stand 4F60

dnata Catering & Retail FOOD & BEVERAGE

Serving 110-plus airlines, the dnata team provides award-winning inflight hospitality and retail solutions to hundreds of millions of passengers worldwide. It applies culinary expertise and data-driven insights to innovate new products and deliver exceptional dining and retail experiences. Visit the stand to sample its culinary delights, and learn how its 'six pillars of retail' can drive profitability. Stand 1F10

SATS & Monty’s Bakehouse FOOD & BEVERAGE

Bringing together cuisine-specific chefs and Asian-specialist kitchens to deliver high-quality, authentic meals at scale. Spotlighting a range of Indian vegetarian meals for 2025. Stand 1C60

InflightDirect AMENITIES

Meiko

Maschinenbau

WASHWARE

Making the world a cleaner place by developing innovative technology for warewashing, cleaning and disinfection, as well as recycling food waste. Stand 4B30

Gispol SERVICEWARE

Sporting a bold new corporate identity, Gispol blends Portuguese craftsmanship with a future-focused vision for highquality, customisable solutions. New this year is PHBA, a revolutionary bio-based plastic that is non-fossil, biodegradable and free from harmful microplastics. This joins a lineup of durable plastics like PC, Tritan, SAN, ABS, and PP, reinforcing the company's commitment to sustainable, high-performance packaging. Stand 4F30

Claiming to be the oldest active IFE headphone supplier in the industry, InflightDirect will be displaying its newest high quality earbuds, ANC headphones and a range of sustainable packaging options including rice or corn-starch bags and kraft paper. It also offers amenity kits, airsick bags and blankets. All are immediately available from US warehouses. Stand 1D51

Mills Textiles TEXTILES

A direct supply specialist showcasing innovative sustainables, including products made from waste carpets and bedding with plant-based filling. Also presenting fabrics made from recycled material, using eco-friendly production processes that are biodegradable and recyclable for napkins, tablecloths, headrest covers, duvets, blankets, pillows and covers, slippers, non-wovens and sleep/bedding. Also sustainable cups and airsick bags. Stand 1D51

Snackbox to go

FOOD & BEVERAGE

Now supporting a sustainable future via its four-step Footprint Monitor programme, which provides emissions insights; offers offsetting options; increases operational efficiency to cut CO2 emissions; and optimises products by replacing meat or cheese with plant-based alternatives. Stand 1G20

Flying Food Group

FOOD & BEVERAGE

Culinary experts offering premium passenger meals and non-airline snacks to 70-plus airlines and highend retailers. Committed to customer service and the delivery of top products that consistently exceed expectations while prioritising safety and quality. Dedicated to catering excellence around the clock. Stand 1A81

BUZZ

AMENITIES,

SERVICEWARE

From its biggest ever stand, the team will showcase thoughtfully-designed inflight products created in collaboration with the world’s leading luxury, wellness and eco-conscious brands. The stand will include a Wellness Lounge, a Tableware Focus, a Play Lab kids zone and the Buzz Lab featuring game-changing innovations and eco solutions. All are invited for an aperitivo from 4pm during the Buzz Happy Hour at the Tom Dixon Bar. Stand 4C30

Cuisine Solutions

FOOD & BEVERAGE

Cuisine Solutions is the world’s largest sous vide manufacturer and pioneer. Its international awardwinning chefs will showcase snack and dining options from the US, France and Thailand including new Grab + Go Sous Vide Biscuits, Thai Curry Bowls and plant-based vegetarian options, as well as new halal dishes. Stand 1E51

QiZini

FOOD & BEVERAGE

Crafts premium meals, sandwiches and hot snacks for inflight catering using diverse global flavours, responsible sourcing and eco-friendly production processes that minimise waste. Stand 1E40

Korita SERVICEWARE

Designs, engineers and delivers galley insert equipment to airlines, rail operators and catering companies worldwide. Products include light-weight full and half size trolleys, waste bag rings, Atlas boxes, drawers and basinets for babies. Aircraft approved. Stand 1D10

Skypro WELLBEING

A global uniform supplier, leading digital transformation and sustainability in the uniform sector. Offers end-to-end uniform services which comprise design, manufacture, management, reuse and recycling programmes which reduce waste and apparel costs. Stand 1G40

Plane Talking

AMENITIES, SERVICEWARE

Novel Foods

FOOD & BEVERAGE

Dedicated to revolutionising the snacking experience with a range of healthy, allergenfree snacks created to be both environmentally-friendly and delicious. Stand 1G17

The Todd Research FEATURED LISTING - TECH, SERVICEWARE

TR-STS is revolutionising onboard safety with its pioneering screening technology. Designed for aviation catering and inflight supply screening, the TR-STS efficiently scans meal and duty-free service trolleys and carts for prohibited items, ensuring seamless security without disrupting operations. Its advanced imaging system provides rapid, accurate detection, enhancing passenger and crew safety. The TR-STS supports compliance with stringent security regulations while optimising workflow. Visit Todd Research at WTCE to see how this innovative scanner can elevate your onboard hospitality security standards. Safety and efficiency—without compromise. toddresearch.co.uk Stand 1A87

Deli Lites

FOOD & BEVERAGE

This team will be showcasing a full range of innovative and sustainable inflight products and putting the spotlight on latest developments in meal service equipment, onboard textiles and amenities. Its offer ranges from luxurious textiles to high-quality bone china, cosy fleece blankets to innovative meal service solutions, amenity packs to crew service items. Its team aims to offer a bespoke service that supports customers in lowering costs and helps to cut the carbon footprint of their operations.

Stand 4C19

Proud to be the only certified B Corp company in the sandwich industry since 2022, Deli Lites' range includes hot and cold sandwiches, wraps, salads and artisanal baked goods for onboard service. Stand 1D91

Kaelis & LSG Skychefs

AMENITIES, SERVICEWARE, F&B

Kaelis specialises in sourcing, designing, developing, manufacturing, and delivering products all over the world. The team also provides onboard consulting services to help operators improve the travel experience and make every journey more sustainable. It shares the stand this year with partner LSG Sky Chefs, one of the largest airline catering companies, which has safety and culinary experiences at its core.

Stand 1E10

Linstol

AMENITIES,

TEXTILES, TECH

Debuting an inspiring new stand with innovations in sustainable products, headsets, amenities, textiles and brand partnerships for inflight. Stand 4E30, 4E50

Frankenberg

FOOD & BEVERAGE

This year Frankenberg is celebrating 40 years of serving the airline industry. A family business which since its conception has been focused on the production of the finest frozen meals for the world’s airlines. The team loves to solve challenges for its customers and aims to deliver consistent quality all over Europe. Stand 4D28

Driessen Catering Equipment SERVICEWARE

With 85 years of industry expertise, Driessen Catering Equipment specialises in providing reliable and connected catering trolleys and galley equipment for aviation and rail markets. It is committed to innovation and sustainability and has been evolving its product range to be increasingly environmentally-friendly. It has delivered 2.5m trolleys to date! Stand 1A35

MYDRAP SERVICEWARE

Offering a range of table linens made from 100% cotton, including napkins, table cloths, tray and bread basket liners, all designed for single use. With a focus on convenience, these fabrics eliminate the complexities of laundering, ironing and product loss. Designed and manufactured in Barcelona since 1917, MYDRAP aims to combine elegance and heritage with innovation to elevate the inflight experience. Stand 4D10

Onboard Logistics SERVICEWARE

Specialists in supplying cabin and galley waste solutions and supporting airlines in the development of new inflight products. Its products are designed to help cabin crew in the management of cabin and galley waste during a flight and support waste segregation. Stand 1E111

Sola Airline Cutlery SERVICEWARE

Supplying more than 80 airlines worldwide, this family-run Dutch company has crafted top-quality cutlery and serviceware for over 100 years. In addition to its stainless steel cutlery ranges, it designs, manufactures and supplies coffee pots, tongs, baskets, aluminium oven inserts and many other inflight items. The team is focused on understanding customer needs and delivering quality, value and service. Stand 1E50

Food & Beverage

Drinks pairing

Serving the right tipple with an inflight snack is just as important as what your pour with a main meal, so which sip goes best with each bite?

MORE...

Hydrophonics 62 Elevating salads

65 Farm to table 68 Sourcing

Cauliflower

76 Global Affair – Asia

Cruise regional dining Cruise lines are looking to make their sailings more memorable – and set themselves apart – by showcasing cuisine in the regions they explore

52 Comfort food

Burgers and fries or mac and cheese – more airlines are putting familiar favourites on their menus, especially in premium cabins

Would you like with that?

With the rise of comfort food on inflight menus, airlines and caterers are stepping up to recreate a feeling of homely nostalgia 35,000ft in the air, says Jo Reeder

Everyone knows the feeling comfort food invokes. A warming, homely sense of reassurance knowing that what you’re about to eat will not only taste good but also make you feel good.

It’s the kind of food you probably ate as a child or treat yourself to when you’re stressed or emotional. So it’s interesting to see the rise of comfort food being served on airlines across the world, especially in Premium cabins.

One airline jumping on this trend is Delta Air Lines, which recently launched a partnership with

High Street burger chain Shake Shack for its First and Business class cabins.

“Using historical data on meal preferences collected from thousands of flights, we’re able to track general trends and customer feedback to deliver an excellent dining experience that’s fresh, consistent and tailored to what customers are asking for,” says Stephanie Laster, Managing Director of Onboard Services, Delta Air Lines.

The Shake Shack cheeseburger features a 100% Angus beef patty, topped with cheese and served on a toasted potato bun. It can be customised to

create the signature ShackBurger and features chips, Caesar salad and dark chocolate brownie.

“A delicious cheeseburger is an iconic comfort food. Our customers know that, which is why burgers are one of the top ordered menu items we offer, and we’re thrilled to elevate that offering with Shake Shack,” adds Laster.

Feels familiar

The trend towards inflight comfort food reflects the broader shifts in consumer behaviour and changing expectations of passengers. The emotional connection to food can be very strong. Airlines are honing in on this by offering meals that evoke feelings of familiarity and comfort, helping to create a more relaxing environment in what can sometimes be a stressful setting.

Etienne Bruwer, Regional Executive Chef, UK, at dnata Catering & Retail, says: “There’s a trust and appreciation for comforting items in everyday life and food is right up there on the list. With travelling being as demanding as it is, the trend towards comfort food just makes sense.”

When it came to making the Shake Shack burger on Delta flights, the two teams worked together to find a way to emulate the same quality of product served on the ground. “This process was extensive and included Shake Shack training our kitchen staff and sharing cooking instructions – down to detailed preparation procedures for each of the burger components and the cooking

tools that should be used,” explains Laster.

There's a trust and appreciation for comforting items in everyday life

Also flipping burgers is United Airlines. It teamed up with celebrity chef Jeff Mauro to create a burger for its Economy passengers. The United x Jeff Mauro 'Honey G Cheeseburger' is Angus beef seasoned with Mauro Provisions Black Powder Rub, topped with Jeff’s Honey G Pepper Relish, Taylor Street Cheese Sauce and provolone on a sesame bun.

Aaron McMillan, Managing Director of Hospitality Programmes at United Airlines, says: “For years, one of the most popular for-purchase meals has been our cheeseburger. So we wanted to make something even more delicious for our passengers who enjoy a cheeseburger onboard and potentially catch the eye of customers who haven’t yet tried it.

“When we reached out to Jeff, he was excited about the opportunity to collaborate with United and the two sides immediately got to work creating the cheeseburger. Since launching in December, customer feedback has been positive and we’re exploring what’s next.”

Gary McDowell, Head of Food, Innovation and Development at Deli Lites Ireland, believes comfort food taps into a sense of “newstalgia”, elevating familiar flavours with a touch of indulgence – something that passengers are increasingly looking for.

Above: Burgers are seen as the ultimate comfort food by many Western passengers. United Airlines has developed its own signature version in partnership with celebrity chef Jeff Mauro

“Consumers are also becoming more in tune with sustainability, recognising certification logos such as B Corp as markers of responsibility and quality,” says McDowell. “Knowing that comfort food is made with responsibly-sourced ingredients adds a layer of trust, contributing to the feeling of comfort.”

Nostalgic treats

Although some passengers, especially those in Premium cabins, may be more accustomed to dining in fivestar restaurants, sometimes all people want is a nostalgic treat that feels familiar. Robert Smithson, Head of Culinary at dnata Catering & Retail, says: “What we are seeing with Premium passengers is that when they reach the comfort of the aircraft they just want food options that are familiar and satisfying for their onward journey.”

Passengers value having choices. For instance, if I’m an executive flying in First or Business class after a meeting that didn’t go as planned and left me in a bad mood, a comfort food option might be the perfect choice.”

Travellers are looking for recognisable, memory-provoking foods onboard

The challenge for airlines is how to maintain a premium feel when serving up comfort food. But how do they do that when they are 35,000ft in the air? Bruwer at dnata says: “The same way the great brasseries of the world do: by following the recipes, using the correct seasonal ingredients, cooking with care and never cutting corners.”

While Premium passengers are often associated with higher expectations and a desire for luxury, comfort food works as long as it’s well executed and uses quality ingredients.

Nele Wallays, Director of Customer Experience at gategroup, says: “Comfort food, when elevated, can meet customers' need for both indulgence and emotional satisfaction, while fitting into their desire for mindful luxury, authenticity and health-conscious choices.

Nicholas Vass, Head of Culinary Excellence, EMEA region, LSG Sky Chefs, adds: “Airlines can maintain quality by using the freshest and most authentic ingredients. Adding that little extra for garnish to add to the look of the dish, or taking that little bit more care to make sure the dish is perfect when cooking and serving – it all helps.”

Simply the best

The key to comfort food is about execution and stirring up emotions. “Travellers are looking for recognisable, memory-provoking foods onboard, food that can take them back to a fond memory of the trip they’ve just been on, a childhood memory, or simply a good meal that tastes

Above: The KITCHEN range of filled savouries from dnata taps into the desire for simple yet comforting flavours

great and is simply executed,” says Vass.

“We look very carefully at different aspects of our menus, the routes they’ll fly on, passenger profiles on board in different cabins and the availability of authentic ingredients. Using this data, we can see where we can best provide authentic comfort-style dishes on our menus.”

Vass is always happy to see a simple fragrant curry dish with the right seasonings and complements. But what would be his ultimate comfort food on a flight? “A good burger. A wellseasoned beef patty, a good burger sauce, fresh tomato and lettuce and a well-made bun that doesn’t fall apart when you try to eat it.”

Global tastes

Across the world comfort food means different things to different nationalities. For Japanese customers, it might be sushi made with authentic Japanese rice; for Italians, it may be a perfectly executed plate of pasta; for a Singaporean, it might be a comforting bowl of laksa; for a Brit, classic fish and chips. Showcasing these iconic dishes in an elevated way makes them truly memorable in an inflight setting.

Philipp Dischinger, Executive Chef at gategroup, says: “Comfort food will continue to grow in popularity, but I can see it evolving with creative twists.

“Dishes might retain their familiar appeal while being reimagined with healthier ingredients, regional influences or gourmet touches.”

Comfort food will continue to grow in popularity, but with creative twists

McDowell echoes this saying: “Premium comfort food is all about quality ingredients, thoughtful presentation and creative twists on familiar dishes. For example, a mac and cheese dish could be enhanced with a truffle topping or an artisanal cheese blend. Paying attention to plating, garnishes and even packaging can elevate the experience.”

Airlines and caterers can also stay ahead by listening closely to passengers and working with suppliers to create menus that feel current. Highlighting provenance and local ingredients

delivers a premium feel, as does using seasonal ingredients and promoting sustainability. Looking ahead, commentators predict that preordering options will become more prevalent as inflight technology advances. Offering passengers a personalised, premium experience where food is fresh and tailored to their individual preferences is key to staying ahead of the curve. Culturally-inspired dishes will blend authenticity with innovation. Dischinger at gategroup believes a revival of “third culture” cuisine, driven by migration and cultural exchange, will add an authentic touch to the journey.

He says: “A future trend will be one that sees a new generation of chefs creating fusion dishes that reflect their multi-layered cultural identities. Millennials and Gen Z consumers are interested in fusion cuisine, boosted by high social media engagement. Think of ramen carbonara, a wafuItalian dish, Korean BBQ beef quesadillas, red curry risotto with shrimp or kimchi hot dogs – all popular dishes that are comfort food.”

It seems offering innovative dishes that combine elevated ingredients, sustainability and creative flourishes while transporting customers back to a place or a feeling is the key to passengers’ hearts. •

Above right: United has had a hit thanks to its partnership with New York’s Magnolia Bakery. The pair have collaborated to develop an inflight version of the bakery’s popular Banana Pudding, which was already a viral sensation among younger consumers

Grow your own

Could cruise cuisine get any fresher than being harvested at sea? Neal Baldwin explores how hydroponics and local sourcing are enabling food firsts onboard

Giant mega-ships might be great at grabbing headlines, but when it comes to cruising the biggest buzz right now is the luxury expedition sector.

Vessels more akin to private yachts are able to access smaller ports, opening up access to crowd-free destinations with expert-led excursions and experiences. And as you’d expect, catering for a more discerning clientele has meant a rethink of onboard dining, with high-end fare replacing the pile-it-high buffet approach.

Floating farms

Five-star line Scenic Cruises is leading the way in making ingredients the star of its itineraries. Its two near-identical ships – Scenic Eclipse I and Scenic Eclipse II – each boast 10 different restaurant concepts while catering for a maximum of just 228 passengers.

The logistics of provisioning ships in exotic and hard-to-reach destinations has prompted a couple of innovative ‘firsts’ at sea – namely the growing of herbs and microgreens onboard using a high-tech hydroponic system, as well empowering chefs to source

ingredients while in port from a network of trusted suppliers.

The use of hydroponics – the growing of plants under artificial light in nutrient-rich water – has proved a particular boon, explains Scenic Groups vice-president of hotel operations Tom Goetter.

“Our Antarctic sailing means stocking the ships in Ushuaia, Argentina. Microgreens add that intensity of flavour and visual flourish, but would never last on these longer trips, so we grow our own [onboard].

More than a meal

To boost authenticity, chefs are empowered to grab local ingredients, adding flair to an ever-changing menu.

Goetter cites one call in Brazil, where he learned of a cacao farm nearby.

The use of hydroponics has proved a particular boon

“There’s a real environmental benefit too. Antarctica is a bio-secure region so we don’t want to risk bringing in insects or pathogens. We grow 18 different plants, which typically take seven to 14 days from seed.”

“We jumped in a cab to buy 50kg of beans! Back on the ship we ran chocolate-making classes. Another time, while in the Norwegian fjords, we heard about a seaweed farm. I got permission from the captain to fly there in the ship’s helicopter with two guests, who then dived to pick some. Locally they serve it with eggs, so we did our own take – a seaweed and bacon marmalade, served with a soft boiled egg.

“Creating these genuine one-off experiences is the mark of luxury.” •

LOOKING FOR FOOD THAT TASTES LIKE IT'S FROM HEAVEN? MEET MANNA.

Established in Sydney, Australia, in 1998, food manufacturer Manna From Heaven uses only the finest aussie ingredients...

Manna from Heaven has just been granted a meat export license by the Australian Government (DAFF). This means that the Australian handmade produce specifically manufactured for Aviation Caterers is now available in your region. Products are frozen with 12-month frozen shelf life, ready for caterers to use.

A specialised range of restaurantquality products are manufactured by a team of skilled chefs to global food safety standards, SQF, HACCP in a Halal and Export approved facility.

Paddock to plane

Managing Director Ashley Meddings explains that Manna’s handmade ‘Paddock to Plane’ philosophy – which the company has championed for almost three decades – is still its critical point of difference, and that as a specialist food manufacturer

there really isn’t another company in the region ‘doing what we do’ in the strategic way it operates within the Aviation supply chain.

Australian agriculture (and neighbouring New Zealand) is not only world-leading, it is one of the most stringently protected in the world, which is why a meat export licence is only granted by the Australian Government and, once achieved, requires significant ongoing investment and skill to maintain the approval, it is essentially an endorsement of quality.

Brand Australia

Often called ‘brand Australia’, with produce known for superiority, provenance and freshness, Manna can design and manufacture products that elevate the inflight dining experience of passengers in all cabin classes. Hothandheld items and meal components such as pies and quiches in the

economy cabin have never tasted so good, and the delicious sweet and savoury items Manna manufactures for Business and First class with airline executive chefs are truly delicious.

Working with Manna, you are ‘at the kitchen door’ dealing directly with the chefs who both develop and deliver your exclusive products, working closely with the local producers to minimise the cost-points in the supply chain to benefit your business.

Meddings explains: "The aim is to get the best product possible at the best price possible, and as directly as possible – this is critical."

Manna is located just 4km from Sydney International Airport and Port Botany. Working with major caterers, Manna now has capability to deliver to regions across the globe, so why not ask your chosen caterer to ask for some ‘Manna from Heaven’? info@mannafromheaven.com.au •

WAGYU BEEF AND MUSHROOM CALZONE PERSIAN LOVE CAKE WAGYU BEEF AND VEGETABLE PIE

MANNA IS OWNED AND OPERATED BY HUSBAND-AND-WIFE TEAM ASHLEY & PENNY

Taste of Spain

A partnership with gategourmet has helped rail operator iryo give passengers an authentic cultural experience as they journey through Spain, says Jo Reeder

When gategourmet was tasked with creating a ‘gastronomic identity’ for Spanish high-speed rail service iryo, both sides rose to the challenge.

The new iryo onboard menu reflects Spain’s rich culinary traditions, incorporating regional specialties that highlight the country’s gastronomic diversity. From tapas to artisanal cheeses and cured meats, a selection of dishes are designed to showcase Spain’s heritage and help passengers feel a deeper connection to the region they’re travelling through.

At your service

The gastronomic offer ranges from the exclusive ‘Infinita Bistró’ fare with in-seat service to the ‘Gastrobar Haizea’, the first tapas bar on board a train, offering sandwiches and snacks, tapas and pintxos made with highquality local products and a selected range of beverages, including regional Spanish wines.

Jose Antonio Rubio Guillén, Commercial Director Spain, gategourmet, says: “Everything we offer on board is prepared daily in house. It’s fresh, straightforward food.

Passengers like the customisation and the wide range of meals we offer are making a very good impression.”

Aitor Rodriguez Paz, gategourmet Regional Executive Chef Spain, agrees: “We can see other train operators upgrading their offering on the back of what we’re doing.”

A key part of the success is the ability for passengers to personalise their experience. Pep Manich, Chief Customer Experience, iryo, explains: “Customers can choose from different options, allowing them to tailor their selection to their tastes, dietary needs or even the time they are travelling.”

Another consideration was sustainability. “By introducing the pre-select and pre-order service, customers can choose exactly what they want,” adds Rodriguez Paz. “That reduces waste. Around 80% of what we buy is sourced from within 50km of the kitchen, helping our sustainability.”

Dream teams

All menus are shared with focus groups before they’re rolled out. Train crews are also given intensive training that takes a customer-centred approach, with sessions including sustainability practices, such as waste reduction and handling eco-friendly packaging.

Staff across both companies sample the food while travelling, experiencing it like a customer. “We work as a team in everything we do,” adds Rodriguez Paz. “We train the staff to make great barista-style coffee, winery suppliers train staff on food and wine pairings and it all works very well.”

The next phase in the partnership will focus on expanding the menu, introducing more seasonal and regional specialties, plus initiatives to enhance sustainability efforts, such as further reductions in waste or new eco-friendly packaging innovations.  •

How to...

elevate inflight salads

It’s tempting to play it safe, but Joe Harvey, Business Development ManagerTravel at Deli Lites, thinks it’s time for salads to take centre stage

TASTE SENSATIONS

With more passengers wanting healthier food options when they fly, salads are having a moment. But it’s not just enough to deliver on functionality anymore – the taste and flavour needs to pack a punch too. Consumers want excitement, with global flavours and ingredients that will help them feel better during their journey. Salads that can be served hot or cold could be a popular choice in the future if they deliver on taste and provide enough sustenance for passengers to feel fulfilled.

HEALTHY CHOICES

The benefits of an inflight salad can’t be ignored. Not everyone wants to eat the more processed, reheated meals that are typically served onboard. Light, digestible salads are more beneficial for passengers who are seated for long periods. Many salad staples have a high water content, which helps to keep passengers hydrated. Fresh vegetables and fruit support overall health and wellbeing and are packed with vitamins, minerals and antioxidants. Being low in calories salads can also help passengers avoid feeling sluggish during a flight.

KEY INGREDIENTS

Foods like beetroot, grilled peppers and cucumber are great for hydration. Quinoa, lentils and edamame provide vitamins and are rich in protein, aiding energy levels. Miso, hummus and cabbage support

gut health, which can be interrupted by travel. For reducing swelling or discomfort, Sriracha, mustard and soy have anti-inflammatory properties. Chickpeas, beans and pesto are rich in nutrients to support immune systems, which can be weakened by stress and exposure to recycled cabin air. A balanced mix of ingredients provides protein, fibre and healthy fats, helping passengers feel more energised. Ensuring ingredients are fresh at the time of assembly, and are able to withstand the challenges of transit and storage, is also key to a salad’s appeal.

DRESS TO IMPRESS

A dressing can make or break a salad. Never overdo it – dressings should be kept light, punchy and flavourful to really deliver. Additions such as mustard, cider vinegar, yoghurt and chicory root syrup can contribute positively to gut health.

TOP TRENDS

Salads packed with protein, gutfriendly ingredients and immuneboosting superfoods are taking off. Bold colours, fresh textures and visually-striking ingredients make salads more appealing while ensuring they stay fresh and appetising at altitude. Fusing a creative mix of culinary influences brings unexpected yet harmonious flavour pairings. Inspired by world cuisines, salads can now showcase bold spices, regional dressings and authentic ingredients that cater to diverse passenger palates.  •

Farm-to-plate catering is challenging for airlines but small steps can bring unexpected rewards for passengers and the planet, discovers Julie Baxter

We’ve all heard the phrase farm-to-plate catering. It is often associated with small, local restaurants, trendy organic farmers’ markets and pop-up chef events. But farm-to-plate in the airline industry? Could that even be possible?

Certainly we hear a lot about airline caterers using locally sourced, seasonal ingredients, and about initiatives to cut the distances F&B products travel before boarding. There’s much talk of the importance of a local back story, and connection between the carrier’s destinations and their consumables, but are we really seeing any significant change?

Most innovation happens in premium cabins and clearly farm-to-plate policies can be hard for airlines. As Marc Warde, at Foodcase, puts it: “There are certainly logistical challenges, cost

considerations, and even flight regulations that can complicate matters – but every meal on every flight starts with a farm somewhere. And in an era where food provenance matters more than ever, there’s surely a story worth sharing here.”

Adding value

He believes airlines often don’t get enough credit for the small (but mighty) role they can play in championing local farms and producers, and is throwing down the gauntlet to caterers and buyers to do better – and then shout about it loudly for maximum competitive advantage. He says: “Scaling up farm-to-plate meals and putting them into budget-friendly cabins isn’t easy but every passenger, whether in First or Economy, deserves to know where their food comes from. They increasingly want to hear the story of

the farms, the ethics of the producers and the sustainability practices behind their meal. In Economy, the focus is often cost but that doesn’t mean the food on offer is without value; the meat, fruit and vegetables all come from somewhere. And if there’s a story behind those farms, why not tell it?”

Simone Walli, Catering Manager at Austrian Airlines, believes finding the right partners is key. She hails her catering partner Gate Gourmet Japan (GGJ) as a true innovator in this regard, saying: “I love working with them and creating great dishes for our guests with the knowledge that they care about ESGs and work from farmto-table principles.

Her key account manager at GGJ is Tomoko Tanaka, who says: “We work with farmers close to our kitchens to put locally grown, seasonal ingredients at the heart of our menus – seasonal vegetables, herbs and salad greens, for example. This reduces their carbon footprint, supports local agriculture and allows the chef to use produce at its freshest. It ensures dishes are in season and are more sustainable than if we just use imports.”

build in flexibility by, for example, naming our salads ‘seasonal garden salad’ to allow us to use whichever produce is available. Weather can affect the quality and volume of crops available, so we design our offering carefully to balance supply chain availability from local farmers and our customers’ requirements.”

Gate Gourmet sees the growing trend of farmto-table sourcing as part of a broader movement towards sustainability, quality and traceability in the food industry driven by growing consumer demand for transparency and a more sustainable food system. Its 10-year partnership with Hokuso Vegetables, just 10 minutes from its Narita base, is a prime example of how this can work, allowing the caterer to buy 32% of its vegetables locally. It also has a long-term relationship with the KoisuruButa pig farm, 15km from its base, and Tokai Seapro, a sustainable Japanese fish farm delivering fresh fish daily to the Narita and Haneda units.

Partnering up

Open to the elements

While there are many benefits, Tanaka admits there are also challenges. These include the need to maintain sourcing flexibility as the seasons change. “We

There are other examples, too. Singapore Airlines has been championing a ‘Farm to Plane’ approach for some time, seeking out top producers near its kitchens in an initiative to prioritise freshness. The airline’s greens come from AeroFarms, a vertical farm partner on the east coast of Singapore that grows indoors ‘aeroponically’: misting roots with water and nutrients in a process that uses 90% less water to bring seeds to harvest in as little as eight days. Likewise, Emirates Flight Catering found a joint venture partner, Crop One, with which to open the world’s largest hydroponic vertical farm in 2022, backed by an investment of

Below: Using suppliers based closed to hub airports means airlines and caterers can maximise freshness and deliver more complex dishes, such as yuba jelly

US$40m. Located near Al Maktoum International Airport, the 330,000sqft facility produces highquality lettuces, arugula, mixed salad greens and spinach. Production requires 95% less water than conventional agriculture and returns 3,000kg of greens a day. At the launch, HH Sheikh Ahmed bin Saeed Al Maktoum, Chairman and Chief Executive, Emirates Airline, said: “By bringing production closer to consumption, we’re securing the supply chain, bringing locally sourced, nutritious produce to our passengers and reducing the food journey from farm to fork.”

Rail operators are getting in on the farm-toplate act too, with Eurostar the first rail carrier to obtain the three-star Food Made Good label from the Sustainable Restaurant Association. Its new dining service sees menus created primarily from fresh, seasonal ingredients sourced from within Eurostar’s own operational ecosystem. The culinary team focuses on circularity and meticulously uses locally sourced ingredients.

Further from home

This kind of partnership is key but airlines also need reliable suppliers beyond their home hub if they are going to stop transporting fish or meat thousands of miles. For SIA this has meant a partnership with Hudson Valley Fisheries, located two hours from its New York flight kitchens. The fisheries practice land-based recirculating aquaculture, a method that manages water consumption while ensuring food safety. A ‘whole fish’ processing approach means waste becomes compost and fertiliser for local farms.

Freshness first

Qatar Airways has tried similar partnerships. The first was with Qatarat Agricultural Development Company (QADCO) to supply Qatar Aircraft Catering Company with fresh fruits and vegetables including cucumber, cabbage, zucchini, lettuce, carrots, tomatoes, onions and herbs picked straight from computerised greenhouses and Qatari farms. QADCO adopts sustainable and ‘clean farming’ techniques designed to maintain ecological balance. Subsequently, the airline launched organic produce, including a new Super Food Salad sourced from Safwa, a Qatari farm-to-plate specialist, and a range of beverages curated by the healthy food group, Evergreen Organics, which runs Qatar’s first 100% vegan café.

Rudi Friedrichs, founder at Frankenberg, believes frozen meals can help with the practicalities. He says: “Back in the 1980s the German frozen food sector had a slogan: ‘Frozen, fresher than fresh’, and with it came a growing recognition that frozen food really can be the answer for airline meals too.”

You can be sure your passengers are waiting to meet your farm champions

The caterer has done much to identify local and organic suppliers and Friedrichs says: “We have always wanted to use the very best produce but realised this was not always the food on our doorstep. Local veg is harvested on day one, delivered on day two and used on day three. Each day the quality drops. If you source and freeze the very best produce on the day it is harvested, it will be fresher. In blind tastings of fresh and frozen products, tasters can rarely tell the difference, so frozen meals really are a way to bring real quality and consistency to inflight dining.”

Game on

Warde believes airline buyers can make the greatest impact in all cabins by developing thoughtful partnerships. He asks: “Who will be your next farm-to-plate superstar? Will you be the one to find a small, sustainable farm that’s waiting for its moment? Or perhaps you have a long-standing partner whose story deserves to be showcased? You can be sure your passengers are waiting to meet your farm champions. Find your perfect match and your passengers, and the planet, will thank you.” •

How to...

champion farm-to-table

Marc Warde believes airlines could do more to promote farm-to-table catering and offers his top tips on finding reliable local partners

Alright airlines, so you’re looking for your next farm-to-table supplier. Well, why not try it this way. Imagine you’re choosing your next partner on a dating app but instead of swiping left or right, (or just blocking) you’re swiping through a field of local farms, each with a unique story to tell. Here’s how to find your match made in farm-to-table heaven.

CHECK OUT UNDERDOGS

The best relationships often start with the unexpected. Some of the most exciting farm-to-table champions are smaller, lesserknown farms. Look for farms or producers that are on the rise; they have something truly delicious but are not on everyone’s radar yet. Support them early on and grow together.

LOOK FOR CONSISTENCY

We all know the thrill of the new – a superfood or an inflight trend – but more important is trust and a dependable partner that consistently delivers high-quality products and can meet your needs. Farm-to-table relationships are best with reliable steady partners.

TELL THE STORY

Tell passengers who grows your food and how. Share their passions and principles. Find partners with real pride in their small farm organic cheese or their family-run bakery range. Showcase them in your magazine, on the menu, or via the

crew. Remember taste must be king as the relationship will only flourish if the product truly delivers. Get it right and a meal or snack can become a tasty narrative that passengers can connect with.

UPGRADE ECONOMY

Everyone deserves to know where their meal comes from, so why not give Economy a treat? Give them a story. It’s a great way to make the meal feel special, more elite. If you have pre-order capability remember even Economy passengers may pay £20-30 if you champion your little guy/gal and share their story well.

BEFRIEND THE FAMILIAR

Exotic trends are tempting but sometimes the most familiar food friends are the best, so look for farmto-plate comfort foods that are of a solid, reliable quality. Champion a specific loaf, a rich butter or a

well-loved chocolate and if passengers recognise it and connect, you’re winning.

GET SEXY

It’s not enough for food to taste good. In today’s world, sustainability matters too, so find suppliers committed to ethical, sustainable farming practices. They will give your meals a conscience – that’s something your passengers will definitely appreciate.

THINK LONG-TERM

Farm-to-table isn’t just a fling – it’s a long-term commitment. Find a farm that shares your values and commitment. There may be bumps along the way but just like any good relationship, a little patience and understanding will get you through the rough patches. Invest time and love into your farm relationships, and the rewards will come.  •

Local heroes

Julie Baxter learns how one local catering unit is putting corporate ESG policies into action

Gategourmet Japan has been championing the trend towards local sourcing for over 10 years through partnerships with local farms and a range of recycling and composting initiatives.

The Hokusu Vegetables farm is just five minutes down the road from its Narita base and supplies both field and greenhouse crops, all certified organic and grown using no pesticides

The farm uses natural compost and certified organic fertilisers. It has around 100 greenhouses, each 50m2, which produce up to 200kg of vegetables in a standard harvest, up to 100kg for a smaller crop.

It supplies almost a quarter of the 32% of produce GGJ buys locally,

including baby leaf green such as pino green, mizuna leaf, red/green spinach and green leeks. Airline Account Manager at gategourment Japan, Tomoko Tanaka, says: “We prioritise farm-to-table sourcing as part of our commitment to sustainability and high culinary standards."

Proactive change

The unit also has a long-established partnership with a local pig farm and processor, 15km from the unit. Here pigs are fed a special fermented dry feed that aids good health and makes for juicy and flavourful meat. The farm ticks a second ESG goal by employing mentally-challenged youths and reinvesting proceeds into local social

welfare programmes in its home town of Koisuru. The unit also works with a sustainable fish farm in Ehime for fish farmed in top-quality water managed for the livestock and the environment. Beyond the local sourcing initiatives, gategourment Japan takes proactive steps to cut waste and reduce other contributors to its carbon footprint. Raw vegetable waste is processed with enzymes on site to create fertilisers, and cooking oil is recycled into biodiesel used at the airport. Within its buildings a switch to LED lighting has significantly cut energy consumption, and the transport team uses small operational vehicles for driving to the ramp to cut its emission impacts. •

Gategroup has a range of ESG initiatives that run company wide but fosters local initiatives like the gategourment Japan one by making each catering unit take responsibility for its own environmental footprint. It believes sourcing locally can simultaneously support local economies and ensure that the ingredients being used are fresher, hence improving the overall culinary experience onboard. The company’s ESG policies are built around three pillars: caring for the planet; treating people fairliy and behaving responsibly.

THE VIEW FROM THE TOP...

Fmakers

Everyone has their favourite, but when it comes to onboard snacks, pairing the right treat with the beverage on offer can say a lot about your service, discovers Julie Baxter

or the passenger, the first drinks service and accompanying snack delivery can be an exciting moment: a scene-setter for the service to come. It's the moment the journey – and the hospitality – really begins.

Get it right and the mood in the cabin begins to relax, passengers settle back, a connection is established. Get it wrong and the cabin is disgruntled before the flight has barely begun.

Pairing drinks and snacks may seem easy but experts know it is actually an art form.

flavour harmony, on making each bite and sip a memorable moment for passengers.”

Flavour fundamentals

Intervine, a broker specialising in F&B product, explains: “The dominant challenge is to ensure the food and beverages complement one another. There are a lot of moving parts as products are commonly sourced from separate suppliers and new snacks rotate, but F&B teams become experts in managing this Rubik's Cube. Whether serving a five-course meal or a simple drink and snack, the focus has to be on

Intervine works with airline procurement teams, including American Airlines and WestJet, to pair snacks/menus and beverages. Each tender is different but there are some key fundamentals in play: drinks with higher acidity can cut through richer snacks such as cheese, charcuterie or chocolate; effervescent drinks complement the crunch of crisps, pretzels or crackers; while beverages with bold flavours pair well with savoury snacks.

At The Drinks Bakery, which has worked with Aer Lingus and Eurostar, the business mission is to design snacks with flavour profiles to match drinks specifically. For example, a Parmesan, Toasted Pine Nuts & Basil biscuit was created to pair with lagers, champagne/prosecco and highland whisky. The umami of the Pecorino, Rosemary & Seaweed biscuits was identified as fitting ginbased cocktails, while the Mature Cheddar, Chilli

& Almond biscuits pair with fruity beers and Riesling or Malbec-style red wines.

Bespoke pairings

cheeses, such as goat’s cheese, require more subtle wines to avoid being overpowered.

Reputational risks

Some airlines go as far as commissioning a bespoke snack themselves. Virgin Atlantic, for example, tasked crisps partner, Savoursmiths, with creating a unique snack for its signature drinks service. The process involved several rounds of flavour profiling before refining and blind tastings. With a nod to the popular cocktail, Virgin Bloody Mary crisps went onboard in June marking the carrier’s 40th birthday.

At En Route, Gwendal Hamon, Food Development Director, says: “We like to identify new combinations by using on-the-ground food and hospitality research combined with a strong understanding of consumer trends to deliver unique ready-to-board pairings that help elevate the dining experience.”

Intervine agrees and adds: “A poor pairing can have far-reaching consequences in today’s digital age. Passengers often share their disappointment on social media, and negative commentary can tarnish the reputation of both airline and product.”

A poor pairing can have far-reaching consequences in today's digital age

He highlights the complexity of cheese pairings. Cheese tastes can range from fruity and floral to earthy and ashy so pairings vary greatly, too.

He says: “Our vintage cheddar with kimchi is an unusual pairing that reinvents a classic. The cheese itself works well with Zinfandel owing to the robust, intense cheddar complementing the vanilla and toasty oak of Zinfandel’s barrel ageing. These notes enhance the wine's smoothness, and also complement the fruit and spice from the added kimchi.”

The team recognises that buyers also have to balance environmental issues and price, as well as flavour, and works with suppliers to mitigate a product’s carbon footprint often by identifying regional products.

Intervine says: “We collaborate with F&B companies to come up with discounted rates for products to reach millions of passengers but it’s counterproductive for a winery of a young Cabernet Sauvignon, Barolo or Nebbiolo wine to be paired with a salty snack where the tannins can clash with the salt.”

He stresses that strong cheeses should be paired with wines that have enough body and complexity to stand up to them, while delicate

Similar priorities apply with sweet snacks or desserts when buyers must pair sweeter drinks with less sweet desserts, and vice versa. For fruit bars, trail mix and cookies, the sweetness of a sparkling rosé pairs well, while the mint and lime in a mojito offers a refreshing contrast to the sweetness of the fruit. Subtler snacks like shortbread may pair better with lighter drinks like herbal tea, sparkling water or sparkling wine.

Ultimately, pairings add interest and value, providing depth to the experience and helping to build a fully-rounded F&B story.  •

WE SHOWED FROZEN MEALS WERE A WAY TO BRING REAL QUALITY TO INFLIGHT DINING

Rudi Friedrichs, founder Frankenberg, traces the revolutionary rise of frozen inflight catering and the importance of change

When Frankenberg started out in the 1980s, airlines clung to the view that cook and chill was superior to frozen. But as networks grew and the drive for consistency became more important, so did the role of frozen inflight meals.

Frankenberg was among the pioneers; we showed frozen meals were a way to bring real quality to inflight dining and today 95% of economy meals worldwide are frozen.

Frozen catering has really pushed catering service up. It takes attention to detail to do well. We went to great lengths to modify production processes. For example, to serve al dente pasta you need an exact cooking time followed by quick cooling, but when you scale this up the pasta can be

overcooked and mushy in the middle. We experimented and invested in multiple drum cookers for a maximum 20kg of pasta at a time, and created an assembly line that would do exactly what chefs do in a small kitchen on a large scale. We've done this quality research for many other ingredients.

Each to their own

Every airline has different constraints and budgets but whatever these are we stick to our principles, adapt to meet the brief or, as in a few cases, decline the business if the budget is going to compromise the offer. Not many businesses will do that.

There is always some conflict between demand and budgets. Everyone wants free range chicken, for example. We did a lot of work to offer certified organic

meals, which are an excellent way for airlines to stand out. Passengers love the idea but 80% of carriers decline this option because of price.

Meeting the budget is always a challenge but it is one we love. It’s fun to find a new tailored meal solution that works. Honestly, if you only raise the budget a tiny bit you can get significantly better passenger feedback.

Recent research asked passengers to rate their flight after six hours, six days, six weeks and six months. The responses showed that initially they were focused on delays but over time it was friendly service and the food that they consistently remembered.

Human interaction and food are the two most important features of life –from the moment we are born – and these are key to satisfaction. •

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The power of cauliflower

With demand growing for healthier options, cauliflower should be on your radar, says Jo Reeder

Inflight dining is changing. Today, airline buyers know they need to be mindful of passenger allergies and sustainability goals, as well as serving food that travels well and tastes good. Clean eating is a priority for a growing number of passengers who don’t want to eat carb-heavy meals with little nutritional value.

This shift is good news for Tina Andreasson, Commercial Director, Food & Beyond, who is on a mission to bring cauliflower to the masses. Demand for her clean-eating products has doubled since 2024 and it’s the margarita pizza with a base made with cauliflower that’s creating a buzz. Delta Air Lines was an early adopter and, according to Andreasson, United Airlines is a fan.

Pizza pleaser

“It can be difficult for airlines to cater for all the different food allergies so Delta asked me to come up with something everyone can eat,” she says. “Pizza is a universal dish. It works with every demographic, religion and age group. We wanted the pizza to taste and look good so we worked with a

dietician who helped us create a pizza that balanced protein, fat, salt and size.

“Cauliflower has so many benefits: it’s good for your cognitive and brain function, it’s high in fibre and can help reduce cholesterol. Add to that the positive environmental impact compared to wheat and you’ve got a great product that anyone can eat anywhere in the world,” she added.

Andreasson claims cauliflower production is more sustainable than wheat and causes no significant damage to air, water, land, soil or forests. It can be grown anywhere and has a low carbon and water footprint, helping airlines and caterers hit sustainability targets.

shape and taste. Food & Beyond has also carefully considered its choice of packaging for the pizza, using a paper board with a water-based coating.

Healthy living

“Younger passengers, in particular, are looking for better options. They are mindful of what they’re putting into their bodies and want better choices,” adds Andreasson.

Cauliflower production is more sustainable than wheat

Cauliflower dough can also be shipped frozen and defrosted the day before a flight, meaning it keeps its

Cauliflower also ticks the boxes in emerging markets, such as India, where there is a younger demographic, and it may be a good match for the growing demand from passengers with vegetarian, gluten-free and lactose-free diets, she adds.

A versatile vegetable, it certainly seems to be one to watch. •

Authen c Asia

Every regional cuisine has its back story – its history, recognisable qualities, preferred cooking techniques, flavours and favoured ingredients. But when the region is as large as Asia, the stories really are endless – and endlessly fascinating.

Cuisine across this giant continent is often steeped in history, rituals and traditions. It has been impacted by local religions, lifestyles and landscapes, not to mention the influence of ‘outsiders’ through collaborations, colonialism, conflicts and globalisation.

Asian cuisine has become a global staple but bringing authentic flavours onboard can be challenging, explains

identity and and all

Yet many Asian dishes have retained a unique identity and are part of distinct world heritage food cultures. The use of traditional Japanese cooking skills and ingredients, known as ‘washoku’, for example; or Korea’s ‘kimjang’, the making and sharing of kimchi, and Singapore’s ‘hawker culture’ are all listed by UNESCO as

has captured the hearts and palates of people around the world. Yet the diversity within Asian food is extraordinary, with each country – and even regions within countries – offering distinct flavours and cooking techniques.”

From East Asia, think of sushi, dumplings, noodles, rice cakes, bao buns, tofu and miso soup. From Southeast Asia it’s all about the rice, vegetables, protein and broths with vinegars, shrimp pastes, fish sauces, chilli and fresh herbs prominent. Curries are a big part of South Asian cuisine, with heaps of spices used, often paired with rice, flatbreads and savoury pancakes (dosas) made with rice flour batter.

In Central Asia, where nomadic peoples dominated, herding sheep, camels and horses with little opportunity to farm

dairy products are the specialities, alongside

SATS adds: “From the warm, pungent curries of South Asia to the umami and heat of North Asia, the balance of flavours – sweet, sour, salty, bitter, – offering distinct

retention beyond the cold

isn’t always possible with traditional cook-chill catering. In addition, commonly featuring gravies or broths, the full repertoire of Asian comfort foods are limited for uplift by airline equipment in Economy and pose a challenge in quality retention beyond the cold soak process.”

The diversity within Asian food is extraordinary, with each country – and even regions within countries – offering distinct flavours

organised by Asian cuisine

Headquartered in Singapore, SATS is among caterers responding to the challenge with innovation and kitchen/chef teams organised by Asian cuisine specialisation. It has developed several format solutions that help Asian airline menus stay true to the original tastes and textures, and has additionally worked with Global-c to create specially-designed disposable casseroles to suit Asian dishes. It offers signature satay and laksa and is gaining recognition for its Indian cuisine, Asian comfort foods such as congee, and reimagined Asian desserts, all tweaked to suit an international audience.

Locations are key too. Japan – an archipelago – has a close culinary relationship with the ocean, and while the raw, fresh-catch character of the cuisine may be difficult to bring onboard, soybeans, tofu, miso, seaweed, green teas, grains and vegetables give caterers other elements to draw on.

Above from left: addressing the variety of flavours and textures in Asian cuisine is a challenge for caterers such as SATS. In response, it has developed signature format solutions best suited to airline equipment

Palate partners

Airlines are increasingly joining forces with local specialists to bring authenticity onboard. Cathay Pacific, for example, partners with Eaton HK’s Michelin-starred Cantonese restaurant Yat Tung Heen for its Premium Economy and Economy menus. And China Airlines collaborates with Le Palais, Taiwan’s only Michelin three-star restaurant, finding ways to bring lobster with mapo tofu and rice, and red braised East Asia abalone (4 head) lo mein onboard.

Alaska Airlines

Cathay offers a classic Hong Kong egg tart in all classes – a dish that took 15 workshops and 450 iterations to perfect

Alaska Airlines partners with Mister Jiu's contemporary Chinese American restaurant for a breakfast of brown rice congee with soy cured eggs and braised pork belly, and mains of roasted black cod or braised duck leg, sesame egg noodles and gai lan.

The restaurant collaboration launched in January with a reinterpretation of its local chiu chow-style braised duck served with pickled vegetables, and braised beef brisket with chu hou sauce, choy sum and steamed jasmine rice. Such partnerships show incredible ambition, but there are simpler interpretations too, with Cathay also launching a classic Hong Kong egg tart in all classes – although it took 15 workshops and 450 iterations before the team was happy with the tart in flight.

Likewise, Monty’s Bakehouse and En Route have developed bao buns to bring Chinese street food onboard as a hand-held snack.

dining experience into something even more

Cathay General Manager Customer Experience and Design, Vivian Lo, says: “This partnership allows us to transform our inflight dining experience into something even more memorable, enriching the journey by giving travellers a taste of our home city’s iconic flavours.”

En Route highlights just why such products seem to have a sure future: “AsiaPacific is the largest and fastest-growing air travel market, accounting for over 35% of global passenger traffic (IATA, 2023). The bao buns are a familiar and culturally resonant option in Asia but they also appeal to a wider demographic – a 2022 survey by Mintel revealed that 68% of consumers are interested in trying globally inspired food, with Asian cuisines topping the list.” •

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CONSTANT INNOVATION PUTS QUALITY AT HEART OF THE JOURNEY

Future service strategies must be passenger-focused says Mohammad Farran, Bangkok Air Catering General Manager

Over the last two decades, inflight catering has experienced a remarkable transformation, largely to meet evolving passenger expectations.

Today, the emphasis is on providing high-quality, personalised dining experiences, especially in premium cabins, with airlines partnering with renowned chefs to elevate offerings.

Tech impact

We have seen technological advancement revolutionise our operations, with AI-driven forecasting and automation in the kitchens and a huge growth in special diets and buy-on-board models. The move towards sustainable practices has also been transformative. From reducing food waste to choosing eco-friendly packaging, these changes align with what passengers today are looking for.

Today's offerings are certainly more personalised and convenient than they once were, especially in premium cabins, where passengers enjoy better meal quality, a wider range of entertainment, and reliable connectivity.

In Economy classes, however, cost pressures and the growth of budget airlines have led to reduced services or the introduction of buy-on-board options, particularly for shorter flights. While this enables competitive pricing, it does mean that passengers expecting traditional inclusivity may find service quality inconsistent.

Service quality can still vary greatly between airlines and classes, showing that a segmented approach allows us to better cater to diverse passenger needs, but I believe the future of inflight service looks promising.

We see constant innovation and a strong commitment to improving

the passenger experience through connectivity, sustainable catering and meal customisation.

Challenges remain, especially in managing costs for Economy services, but the industry's proactive approach to technology and passenger-focused innovations shows great potential for further improvements.

Looking ahead

The industry is set on a positive path, blending innovation, sustainability and personalisation to create a travel experience that is increasingly satisfying and forward-thinking.

Innovation should keep the passenger front and centre. While technology enhances services, genuine hospitality will always be central. The core values of personalised service, consistent quality, and customer-focused innovation always remain relevant. •

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Food and drink pairings

Get comfortable

Kelly Stevenson,

Director at JetVine, considers

the new wave of inflight comfort food and suggests the perfect drinks pairings

For decades, airlines have competed to offer the best menus – some aiming for Michelin-star quality in premium cabins. With so much culinary expertise among sky-high chefs it may be a surprise to see more airlines offering a ‘comfort’ food option inflight.

Even for these favourites, pairing meals with beverages elevates the dining experience.

United Airlines has introduced the Jeff Mauro Honey G Cheeseburger that has numerous pairing options – not just a sturdy Shiraz – that would undoubtedly go well. Classic choices fit here – a favourite soda, a crisp lager and (I haven’t found this in existence as yet on any of our world’s airlines), a milkshake! The sweet creamy indulgence of a classic vanilla, chocolate or strawberry milkshake would complement the savoury profile of a burger very well.

Local flavours

Comfort food, by definition, means different things to different people and is broadly open to interpretation.

Virgin Australia offers both honey-fried chicken and hot Belgian chocolate waffles. These present great pairing opportunities. I’d go for a Spiced Margarita with the fried chicken. The grapefruit on a Paloma would be delicious with the sweet waffles.

Alaska Airlines serves up Maple Chicken, which I would pair with a full-bodied fruit-forward wine like a Chardonnay. Its Mediterranean Falafel Bowl can benefit from a light dry rosé as a tipple alongside. For a healthy alternative consider a flavoured sparkling water, or a cordial like Jukes number 8.

KLM changes menus seasonally and collaborates with Dutch chefs to

The creamy indulgence of a milkshake would complement a burger very well

create inflight meals. A hearty stew in winter with a red Bordeaux full of rich oak and tannins is a marriage made in the clouds. That said, a freshly-tapped Heineken would never be out of place alongside the comfort options offered throughout the year.

Snack

time

On shorter flights, or in between meals on long ones, satisfying the craving for a sweet or savoury snack is the best feeling.

Virgin Atlantic flies a range of wellconsidered treats, such as the ‘Creative Nature BBQ Light & Crispy Thins’ paired with a delicious ‘The Pickle House’ & ‘Sapling’ Vodka Bloody Mary. Who doesn’t love a tomato juice at 38,000ft. And as airlines widen their snacking options, paying atention to drink pairings becomes even more relevant. •

Château Bor eau

Making waves

Cruise lines are increasingly linking their onboard menus to itineraries as a way of attracting guests. Neal Baldwin reports

Whether you’re out for a night on the town or sat on the sofa with your phone, there’s a whole world of dining options just minutes away. And boy, don’t we love it?

Easy international travel and a culturally diverse society have helped transform our palates, making exotic flavours from around the globe a normal part of everyday life.

For cruise lines, this shift in tastes has coincided with their own rapid growth and the expansion of the sector. Bigger ships meant more guests, and in turn that meant more restaurants with an ever-larger choice of specialities.

Spoilt for choice

Having multiple outlets each offering a different type of food makes perfect sense for major operators with thousands of mouths to feed on each sailing – after all, you never know what people might fancy on any given day.

However, the smart money in the industry is now backing a different approach, with some lines opting to set themselves apart by highlighting the cuisines specific to the regions being explored.

“Tying food to the destinations visited has become a major focus for some cruise lines, particularly at the luxury end,” explains David Selby, MD of cruise consultancy Travelyields.

“It’s a definite trend and is being driven by an increased awareness of sustainability and provenance. Consumers are becoming more concerned about cutting their food miles, discovering more about the ‘food history’ of destinations and enjoying local produce.”

The undisputed kings of regionalised menus are both Norwegian – Hurtigruten and its smaller rival Havila Voyages. Both offer immersive sailings along Norway’s rugged coast and have their roots in the mail delivery services of old. Given their long history at the heart of the nation it is no surprise that Hurtigruten and Havila Voyages set huge store in promoting Norwegian dishes, culture and producers.

Honouring heritage

Hurtigruten, for example, champions its ‘Norway’s Coastal Kitchen’ concept that ensures a staggering 80% of food and drink served onboard its fleet in the high season is local. The commitment covers meat, seafood, dairy,

baked goods, drinks and condiments, and sees Hurtigruten buying ingredients from more than 70 Norwegian producers.

"We believe that showcasing the culinary heritage of the Norwegian coast is an essential part of providing an authentic and immersive experience for our guests,” says the line’s Culinary Director Øistein Nilsen.

“Norway’s Coastal Kitchen was created to connect travellers with the regions they sail through, offering menus inspired by the local landscapes. [It] has evolved significantly over recent years, becoming a standout feature in guest feedback, and serving some of the freshest produce available on any cruise ship worldwide. Furthermore, we embrace the natural rhythm of the coast by crafting menus that celebrate the best seasonal produce available yearround.”

As you would expect, suppliers are lauded in Hurtigruten’s marketing too.

conscious guests looking to cut their impact and reduce waste. A ‘small plates’ dining policy also means that Havila Voyages generates just 58g of food waste per passenger per day, the lowest in the cruise industry.

Hurtigruten buys ingredients from more than 70 Norwegian producers

Examples include Strand Farm, a small farm in Ryfylke that focuses on quail meat and eggs; blue cheese maker Tingvollost Farm, which can trace its origins back to 1303; and salted trout producer Berg Gård.

Similarly, Havila Voyages serves a themed rolling menu of Norwegian delicacies, based around the ‘four flavours’ of the region – the fjords, the arctic, the archipelago and the polar seas. Again, menus are almost exclusively created with ingredients provided by local artisans. As a result, the line says it can maximise freshness and cater confidently for environmentally

Leading luxury Regionalised dining is particularly popular at the top end of the market. Luxury line Silversea Cruises pioneered its SALT (Sea And Land Taste) culinary programme in 2020 with the launch of its fourth vessel Silver Moon, and the concept has now been rolled out across its 12-ship fleet.

Each night, the fine dining programme highlights flavours, cooking techniques and ingredients from the destinations being visited, with an associated programme of food-themed shore excursions and cooking demonstrations on board the ships.

Land-based day trips typically include visits to local markets or producers alongside

farming or making everything from

Clockwise, from left: Norwegian cruise operators lead the way when it comes to promoting home-based producers. Hurtigruten’s ‘Norway’s Coastal Kitchen’ concept covers artisans

scallops and seaweed to lamb, baked goods and dairy. Elsewhere, US giant Holland America Line is ramping up choice with a new array of regional menus

internationally renowned chefs, sampling, cooking lessons and afterwards enjoying the food you have prepared. Silversea’s diverse options include exploration of Riga’s central market, cooking at a Cornish culinary school, tackling the coals for a traditional Italian barbecue in the Tuscan hills and foraging for seaweed in Guernsey.

Elsewhere, luxury operators Regent Seven Seas Cruises and Oceania Cruises take a much more specific approach, preferring to link particular sailings to food heritage. RSSC examples include a planned 2026 ‘Spotlight on Whiskey’ sailing on Northern Europe taking in the Orkney Islands and Cork, with visits to the Highland Park and Jameson distilleries.

This year, Oceania offers a Barcelona to Istanbul 12-day sailing in September, overseen by French Master Chefs Alex Quaretti and Eric Barale. The pair will lead food tours in calls including Provence, Nice and Santorini, and prepare regionally inspired menus onboard.

Small ships, big taste

River cruise operators are similarly engaged in regional food. Upmarket Emerald Cruises makes a big noise about sourcing local ingredients for its South Asia programmes. “For our guests,

immersion is a key USP for our brand, and gastronomy is central to that,” says Jonny Davies, Head of Sales at parent Scenic Group.

“Our small luxury ships bring fresh local produce onboard, which is especially true on our Mekong sailings, where chefs take daily market trips to bring the flavours of Vietnam and Cambodia.” For extra ethical kudos, the line works with KOTO, a restaurant in Hanoi offering culinary training to disadvantaged youngsters.

Meanwhile, mid-market operator Tui River Cruises is dipping its toe in regional flavours with the introduction of Austrian pastries, German Zamburinas (scallops) and a Danube-inspired gin cocktail for its European sailings.

P&O Cruises is in the fifth year of its Food Heroes sailings fronted by celebrity chefs

The trend is going increasingly mainstream too. P&O Cruises is in the fifth year of Food Heroes, a programme of sailings fronted by celebrity chefs, including Jose Pizarro, Marco Pierre White and Shivi Ranoutar in Northern Europe, the Mediterranean and the Caribbean.

Major player Holland America Line is also stepping up efforts this year. It has revamped the menu of its Pinnacle Grill restaurants across its 10-ship fleet. Themed dishes will include Alaskan Crab chowder on Alaskan sailings, Prince Edward Island mussels for Canada and New England voyages and rib eye tacos in Mexico.

But while the emphasis appears to be on cruise lines to drive innovation, it seems the shift towards food-inspired itineraries could increasingly drive the sector. “I’ve been working with four destinations that want to attract cruise lines,” explains Selby. “They have the evidence that people are thinking with their stomachs. Ports can showcase regional producers as a great way of offering cruise lines something new for guests. It is a trend that is only going to grow.” •

Clockwise, from top: Havila Voyages changes its menu seasonally to offer the freshest ingredients; each HAL ship has a speciality restaurant, Pinnacle Grill. These serve different food depending on their location in the world. Options cover Australia, Canada, Europe, Asia, the Caribbean, Mexico, the South Pacific and South America

WE SOURCE PRODUCTS LOCALLY TO KEEP THINGS AUTHENTIC

Oliver Boinet and Jérome Stenger at Cuisine Solutions outline the benefits of having operations in Asia, Europe and across the US

Cuisine Solutions is a leader in sous vide, a process where food products are slow cooked in a hot water bath in vacuum-sealed bags to help retain nutrients, moisture and flavour and extend their shelf life – all key requirements for inflight catering.

The technique was developed in France in 1971, but today Cuisine Solutions is very much a global entity, with four plants in the US, one in Thailand and another in France. A new plant in France is due to open in 2026 and will allow the company to double the size of its production capacity in Europe.

This global reach, according to its Thailand-based Culinary Development Manager, Asia, Olivier Boinet, brings several key benefits.

“We can source products locally in the different regions, which allows us to keep the authenticity,” he explains.

For example, some of its dishes incorporate a Thai curry paste made from a factory directly across the street from Cuisine Solution’s Thailand plant. It’s made by grinding the ingredients using the traditional pestle and mortar method and then delivered fresh.

“It means our pastes and sauces are extremely authentic as they are hard to duplicate if you’re not in Asia,” he adds.

In another example, the coconut milk used for a popular inflight breakfast item – oatmeal with coconut milk and chia seeds – is also locally sourced in Thailand, which means it’s considerably fresher than being shipped in a can.

Staying on trend

Having a global presence also means Cuisine Solutions can respond quickly to regional trends. “Asian and Middle Eastern flavours are particularly popular at the moment, and tomorrow it will be another trend from another part of the

world,” says Jérome Stenger, Directeur Général, Cuisine Solutions Europe, based in France. “We have the ability to react to changing demands and to the needs and requests of the airlines we work with.”

Most of the company’s beef comes from Europe, mainly from Ireland but also from France, and it is 100% grass fed, says Stenger.

“For our chicken, we source from communities in Europe, mainly France, and for our salmon we buy from regions in Norway. The cream, butter and cheese we use is 100% from France, specifically Normandy. We avoid using any additives in our products.”

A mix of products made in the US, France and Thailand will be showcased at WTCE in Hamburg in April, including halal products for Middle Eastern airlines, an American classic of biscuits and gravy, sous vide omelettes, stuffed fish and a new range of breakfast buns. •

Unisto

Design & Innovation

98

Artist partnership

Collaborating with artists can turn inflight amenity kits into something more memorable and meaningful for your passengers

Feeling inspired? Discover more design innovations in the 2025 Onboard Hospitality Awards Entries Guide, available online and distributed with this issue

102 Via rail

As Via Rail goes out to tender for its long distance trains, we take a ride on The Canadian, which is celebrating an iconic 70 years in service

90 Kids

Keeping little ones entertained inflight is no easy feat but airlines are investing heavily in innovative ways to make the flying experience more fun for kids (and their parents)

CHILD'S

recently dipped into a few parenting websites to see what tips mums (and dads) are currently sharing about flying with kids. There were some travel acronyms that were new to me.

“Before leaving home,” says one savvy mum: “HALT, check you are prepared if your child becomes: Hungry, Angry, Lonely or Tired.”

Another adds: “Prepare like you are in the SAS: go fully armed with Snacks, Activities and Sleeping aids.”

These sites share good and bad experiences worldwide and, given the bad press crying kids onboard often receive, it is clear many parents really do take the journey super seriously and want to get it right.

So too do airlines. Even just a quick flick through the latest crop of entries in the Young Travellers category of the Onboard Hospitality Awards shows the breadth of thinking. There are some really comprehensive kits gifted to babies, wide-ranging kids’ clubs and high-end brand partnerships, age-appropriate games and activities, child-friendly technology, toys. All come with significant, often sustainable back stories; they combine support for the parents and fun for

More than amenities

Child’s play can be a serious, stressful business at 30,000ft. Julie Baxter explores how airlines and suppliers are helping passengers avoid a parenting hell home,”

the kids, and have clearly been put together with much attention to detail.

Take the Air Astana’s baby kit, for example. When my kids were small, 30 plus years ago, I felt lucky if the crew carried an emergency nappy, but this kit is more like a gift you’d get at a baby shower. Designed to bring Kazakh heritage onboard, it has a charming theme celebrating Kazakhstan’s cultural connection to the horse. The animal is a national symbol of freedom and strength... and here it is, in an onboard kit for babies. The kit, created in collaboration with WESSCO, includes a cosy hooded blanket designed to look like an adorable horse, a soft comforter, a playful rattle and a soft pair of socks. A cute drawstring bag holds it all together.

From left: Carriers are focused on improving life for parents by keeping little ones happy and entertained. LOT and Turkish Airlines have strong amenity kits for babies, while Etihad has opted for big-name superhero collaborations aimed at older kids

Similarly, a new Kaelis baby kit for LOT Polish Airlines includes a soft bib, snug socks and a handy dummy clip; and one for Air France features a high-end velvety character comforter inspired by retail trends.

It’s a lot, right? Especially for a small baby who has paid nothing for its ticket, is not yet capable of applying pester power to its parents’ future spending habits and will probably – judging by those parenting sites – replicate items already stowed in its parents’ own backpack. Impressive stuff... I kind of want one myself and I don’t even have a baby!

Loony Tunes, for example, can be found on Etihad Airways. This collaboration, supported by Zibo Rainbow, stretches beyond the kits to the dining experience, with all items, including kids’ cutlery, designed to be taken away and treasured. Last year Etihad took the collaboration to a new level when it wrapped one of its Boeing 787-10 Dreamliner’s with iconic Warner Bros. characters. Imagine that – the plane matches the kids’ kit. Definitely memorable.

Perhaps this is the point – those parents who qualify will love and cherish that kit, and it will speak volumes about the airline’s attitude to their little family. That feel-good response has undeniable value.

Calling out for a hero

Curated by age range, kits for older kids show serious joined up thinking too. Collaborations with big names: Superman, Wonder Woman, Batman and the

characters. Imagine that – the plane matches the

And then there are the purpose-designed character collections, custom-made for an airline as in the Qatar kits, by Buzz. Featuring Kids Club hero mascots, Orry and Orah the Oryx and friends, Kamil the camel, Faaiz the falcon and Farah the desert fox, these characters have led the kids’ offer for over seven years. In their latest iteration they are in a new ‘Marvellous Metaverse’ that combines traditional games with recognition that technology is now a growing part of life for young children. Traditional games in the kit have a digital world theme, so there are code games, clues and puzzles, presented with a new digital aesthetic including pixels, blocks and bright neon colours. And there are new interactive, digital features that allow kids to scan QR codes to activate augmented reality and holographic images, uncovering digital treasures and 3D experiences.

Screen time

In today’s ‘always-on’ digitally connected world, where kids are surrounded by screens, it is perhaps surprising that physical kids’ kits endure. But that does seem to chime with parenting attitudes of the day. Everyone sees how screens captivate children’s attention in a way almost nothing else does but those parenting sites also show strategies for limiting screen time are now at the heart of much parenting angst. One mum’s top tip for travelling insists: “Limit screen time as much as you can pre-departure and save the screens until all else has failed onboard." However, another chimes in: “Paying for Wi-Fi onboard for wall-to-wall screen time for my child was the best money I ever spent inflight.”

CHILD'S

UNICEF reports that providing off-screen experiences is the key way children learn and improve their social and cognitive skills, but it’s clear tech can play a helpful role onboard.

FlightPath3D is among those on to this with its ‘next generation of inflight infotainment for children’, which includes upgrades to gamify its popular Kids Map. This features four activities gamified via milestone progress badges. The games include animal quizzes, digital jigsaws, and world flag matching and memory games that both educate and entertain. The company insists: “Happy children means happy parents. By providing an engaging distraction for kids, parents can relax and have a stress-free journey, improving the overall family travel experience.”

activities of their parents. Another, curated by Kaelis for Turkish Airlines, includes red slippers with matching red anti-skid socks, headset and comfort items. The new Neos kit, from Kaelis, also features a headset.

Planet

play

we trend towards giving kids a headset tailored

“These headphones have

And while we are talking tech, there’s also a trend towards giving kids a headset tailored to their needs. Singapore Airlines has added some branded with its iconic SQ Teddy and airplane motifs and says: “These headphones have swiftly evolved into soughtafter items among young travellers, offering a unique solution that elevates their IFE experience. Their exceptional quality and durability make them an integral part of the KrisWorld IFE connection and integrate with Kids Mode.”

Kaelis reflects a key trend when it says it puts sustainability at the core of its kits, especially in its choice of materials: durable canvas, corn starch toothbrushes, rPET soft goods; and with design created for post-flight use.

United Airlines is the first US carrier to introduce a sensory calming strip to its kit

Turkish Airlines includes headsets in its kid’s kit. One, supported by HAOLIWEN, includes headsets styled like a pilot’s headset. It sits alongside other items usually seen in adult kits: dental set, soft slippers and eye mask, so kids can copy the

This eco push can carry across into messaging as via a tie-up with Hape Toys for Camping and My Travel Buddy sets featuring ‘Green Planet Explorers’, whose play landscape promotes environmental awareness, linked to YouTube animations. A spokesman says: “In line with Turkish Airlines’ commitment to sustainability, all toys in the new sets are made from eco-friendly and recycled materials, reinforcing environmental responsibility. The carrier aims to instil this awareness in young travellers, contributing to their growth with respect to environmental consciousness.”

Newer to the mix is a growing nod to inclusivity. United Airlines has become the first US carrier to introduce a sensory calming strip to its kit in collaboration with Linstol. The textured surface recognises neurodiversity and can ease anxiety.

Air France took a similarly inclusive approach with its themed kits commemorating the Paris Olympic and Paralympic Games by including figurines representing disabled athletes.

Child’s play onboard is a serious business and airlines seem more up for the challenge than ever before. •

Above from right: Qatar Airways is mixing traditional games with online options; Singapore Airlines offers

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The waste EQUATION

The Aviation Sustainability Forum (ASF) has made big strides in exposing the true scale of cabin waste. Jo Austin reports

Cabin and catering waste continues to be a growing issue. According to recent waste audits carried out across 2023/24, the Aviation Sustainability Forum (ASF) estimates the annual amount of cabin and catering waste sent to incineration or deep landfill is 3.6 million tons – 65% of which is food and drink – costing the sector billions of dollars.

“The ASF was established in 2019 with the aim of bringing key stakeholders together from across the inflight supply chain – to tackle the issue of cabin and catering waste, to share best practice and to work together to

reduce waste and improve circularity,” explains Alison Wells, the ASF's Head of Marketing and Communications, in addition to her busy day job as Owner and CEO of Plane Talking Products.

“It quickly became clear that progress was being impeded by a significant lack of data around the size and scale of the issue, the composition of the waste, and where and how the waste was located onboard. There was an information gap at both an airline and a sector level. The ASF set about closing the data gap by carrying out 30-plus audits in Singapore last year – improving and documenting its methodology as it worked.”

Industry standard

The ASF, in conjunction with IATA, established the Cabin Waste Composition Audit (CWCA) Programme as the standard methodology for the measuring and recording of cabin and catering waste. For the first time, the sector now has a Standard Operating Procedure to sort, measure and record waste, ensuring that all stakeholders count the same things in the same way. This standardised approach now ensures accurate and certified data capture and helps the sector provide accurate ESG reporting to stakeholders –enabling data-driven decision-making and robust, informed waste reduction target setting.

Value for airlines

“Airlines joining the programme receive access to tailored data dashboards enabling them to analyse their waste data by flight, sector, service and time of day, as well as by waste category and location found,” says Wells. “They also have the benefit of emissions data around the total waste and its disposal. The ASF anonymises and aggregates the data in its platform and is therefore able to provide comparative information to similar airlines or service, as well as using this data to support IATA and the wider sector in its mission to harmonise global regulation for ICW.”

has worked hard to develop a ‘gold standard’ in waste auditing protocol and participating airlines are seeing real value in the depth of the data we can give them. They can then use this to set sustainability targets and measure progress, as well as identifying commercial opportunities to save costs through achieving a better balance between product load and product waste.

The ASF has worked hard to develop a ‘gold standard’ in waste auditing protocol

Matt Crane, ASF Founder and World Travel Catering and Onboard Services Expo (WTCE)

Sustainability Ambassador, is beginning to realise his vision: “This is real progress. The ASF

He continues: “The ASF team comes from an inflight background, therefore we understand the complexity of the catering supply chain. Not only can we offer assistance with the conversations required internally and with key catering partners to encourage all parties to support the programme, but we can also then use the data we collect to recommend ways forward, including waste cost analysis and savings, recycling opportunities and waste reduction strategies.”

Get involved

The Cabin Waste Composition Audit programme is now being rolled out at selected airports worldwide. To find out more contact ASF on info@aviationsustainabilityforum.com

Matt Crane will be speaking at the Taste of Travel Theatre at WTCE this April. Join his session, on Tuesday April 8, from 3.15pm to hear more. aviationsustainabilityforum.com •

Above, from right: the ASF team consists of inflight supply chain experts, giving airlines the best inside tips for cutting waste, which costs the industry billions of dollars each year

A Chinese Manufacturer of Amenity Kits

With VIA Rail tendering for new long distance trains, Roger Williams reviews ‘The Canadian’ as it celebrates 70 years of service

VIA Rail Canada’s flagship service,

The Canadian is one of the world’s most iconic long-distance rail journeys, stretching over 2,775 miles (4,466 kms).

Leaving Toronto heading west, it traverses two thirds of the world’s second largest country, rolling across the Prairies in the mid-south –the ‘breadbasket of Canada’ – before climbing through the magnificent Rockies, and eventually arriving in Vancouver on the North Pacific coast.

Time travel

Operating each way twice a week and crossing four time zones, it follows a long tradition of Canadian trans-continental trains dating back to 1896 and is a unique link between the past and present of rail travel.

It still uses the same 70-year-old stainless steel coaches introduced in 1955, with elegantlyrestored sleepers, glass-domed observation cars, lounges, bars and dining saloons.

However, if you are considering a ride on this veritable time machine, do it soon as regeneration is on the horizon.

Progress

In December 2024 VIA Rail announced a much anticipated tender for its long distance fleet replacement, including The Canadian and other trains outside the Québec City – Montréal –Toronto – Windsor intercity corridor, which have already been renewed in partnership with Siemens Mobility.

Mario Péloquin, VIA Rail’s President and CEO, said: “We are thrilled to launch the Requests for Qualification for our pan-Canadian fleet, a key step in VIA Rail’s ongoing transformation. These new trains are central to our vision of offering a modern, accessible, and sustainable travel experience for all regions of Canada.”

Marathon task

Replacing normal passenger trains in Canada is hard, as they must cope with the rigours of winter and cover huge distances, but The Canadian is the toughest of the lot.

This marathon journey of dining and hospitality takes 90-plus hours, spread over four days and nights, and has a range of travel choices.

‘Economy’ has only reclining seats, with the

The stately restaurant cars are the soul of onboard hospitality, often said to be as important to customer enjoyment of the journey as the scenery

102 RAIL REFRESH

VIA RAIL

Skyline Café retailing hot drinks, Canadian wine, beer, snacks, microwaved meals, travel accessories and even blankets.

‘Sleeper Plus’ (the most popular class) has several sleeping options, some more private than others, while ‘Prestige’ has deluxe berths with TV, sofa, mini-bar and ensuite shower.

For Prestige and Sleeper Plus, food in the restaurant car is inclusive. Prestige also includes drinks and full use of the famous Park Car bar, lounge and dome viewing area at the rear of the train, which Sleeper Plus can only access during the day.

Fine dining

The stately restaurant cars are the soul of the onboard hospitality, often said to be as important to customer enjoyment of the journey as the scenery. With embossed cutlery and white chinaware, all laid up on crisp linen tablecloths, each serves three meals a day, usually over three sittings of 48 diners.

Food is freshly prepared by onboard chefs, with a hot breakfast and a choice of four entrees for lunch and dinner.

Menus change daily, with traditional dishes such as Alberta Prime Rib, Rack of Lamb, Ontario Salmon, Trout Fillet and Chicken Pot Pie, supplemented with vegetarian choices.

Almost all ingredients are regional, including craft beers and Canadian wines such as Riesling from British Columbia and Pinot Noir from Ontario.

Green light

New trains will inevitably bring a fresh review of catering. While a traditional dining style suits the customer demographic, methodology behind the scenes is likely to evolve, with new equipment and technology inevitably playing its part.

Evidence globally suggests new trains are taking a modular approach, with strengthened logistics to better support onboard provisioning. That’s because it’s so important in today’s ‘culinary-wise’ world to deliver a broader food choice, and a modular approach can certainly help deliver on menu sustainability, allergens and dietary trends.

It’s the perfect chance for the supply chain to provide the solutions that give the green light for The Canadian to continue its magnificent journeys for many years to come. •

RAIL REFRESH / 103

Hung up on hangers

As Kaelis celebrates 10 years of supplying its best-selling coat hanger onboard JetBlue, Jo Reeder finds out why it’s such a smart product.

Hitting the market in 2008, the Kaelis Business class coat hanger was a game changer for the industry. At the time, most boarding passes were still on paper and the crew spent a lot of time writing down which coat belonged to which passenger and sorting them out. This was a timeconsuming process and on busy flights there was an increased risk of mix-ups happening.

Described as “simple yet effective” the patented hanger prioritises both function and style. It’s made of plastic and can feature an airline’s signature branding with different finishes available, giving it a refined, customised look.

Streamlined service

Integrated with a seat identifier, the coat hanger has two or three ‘wheels’, which enable crew to quickly input a passenger’s seat number before hanging up the jacket. This minimises onboard confusion and makes it easier to locate belongings when needed. It also ensures belongings are securely managed throughout the flight. Quicker jacket retrieval time reduces delays during boarding and disembarkation.

Fernanda Veiga, Chief Relations Officer, Kaelis, says: “Our coat hanger makes life easier by streamlining onboard systems, helping the crew keep coats organised and ensuring a smoother service.

“We started with a two-wheel model, but as demand grew, we developed a

three-wheel version to accommodate wide-body planes. We’ve also introduced different finishes, even a stylish wood-like material, to fit the aesthetics of different cabins and airline preferences.”

Winning design

Over the years, the coat hanger has been used onboard by more than 25 airlines, including Air Europa, Air France, Delta, JetBlue and others.

France three-wheel version came out on top in the Best Onboard Service Equipment (for crew) award.

Enduring appeal

So what’s the secret to the product standing the test of time so well?

We've introduced different finishes to fit the aesthetics of different cabins

It has also won two Onboard Hospitality awards. In 2017 the Delta Business class coat hanger (two-wheel model) was Highly Commended in the Best Onboard Service Equipment – Passenger category. In 2020, the Air

“This isn’t just a coat hanger – it’s a game changer,” explains Veiga. “It just works really well. Airlines love it because it makes the crew’s job easier and passengers notice the seamless service. It has been created with the inflight experience in mind and has been in demand for more than 15 years due to its smart design and reliability.” •

OUR NEW BRAND REFLECTS YOUTHFUL DESIGN

Richard Wake, the new Managing Director at Plane Talking Products (PTP), reveals the thinking behind its contemporary rebrand

We define our values as Innovation, Reliability and Proactivity. PTP was founded in 2008 with the clear vision to provide exceptional products, outstanding customer service and rapid response times. These objectives still drive everything we do today. Our industry has evolved, and PTP has evolved with these changes. Our new brand reflects youthful design, inclusion and innovation, capturing a fresh and forward-thinking identity. The modern aesthetics, dynamic visuals and refined typography give a modern feel, as seen in our sleek, design-conscious packaging.

Product innovation

Inclusion is at the heart of our approach. Our Best for Accessibility finalist amenity kit, in partnership with Austrian Airlines, incorporates tactile elements and easyopen packaging, enhancing usability for all passengers, including those with

disabilities. Data and trend analysis drives our product development. We utilise life-cycle analysis to enable our team to make informed decisions when creating new products. We integrate sustainable materials to create smarter inflight solutions. Our recycled textile blankets and compostable meal service solutions showcase our commitment to reducing environmental impact.

Sustainability is key to our innovation, using recycled textiles, compostable materials and reusable packaging to help airlines reduce waste and lower their carbon footprint, without compromising quality or comfort.

The progress that the team has made over the last few years on its net zero journey is a testament to the passion and commitment throughout the organisation. At PTP we believe in making lasting positive change by improving what we produce, how we produce it and how we get it to

our customers. By using product life cycle analysis techniques, this data informs our product development and supply chain decisions. This approach also helps us to better manage our manufacturing partners and helps them to reduce their impact. We have intentionally steered clear of activities such as carbon offsetting in favour of improving our business approach to generate meaningful results.

WTCE highlights I can’t wait to see everything come together at WTCE. We have a new stand full of innovative products – a new range of passenger comfort and wellbeing products co-created with the renowned industrial design firm JPA Design, stunning ranges of premium tableware for First and Business class thanks to our exclusive partnership with Steelite International, and lots more exciting products to share in Hamburg. •

FASHION versus FUNCTION

Looking good, feeling great: uniforms are evolving fast, drawing on the style of the past while rising to meet

today’s workwear expectations, discovers Julie Baxter

Airlines and rail operators are wrestling with a uniform dilemma: how to make sure staff look good and represent their brands in style, while balancing the global move towards informality and employee demands for comfort and practicality.

Some are leaning in on the casualisation trend and expanding activewear priorities, while others are going for modern elegance, embracing a retro, tailored look but using modified materials better suited to the times.

Zac Clarke, Director at crew footwear specialist, Sky Soles, says the trend is most vividly noted in shoes, pointing at growing demand for crew trainers. He says: “The working-from-home trend has certainly influenced dress expectations, including for uniformed staff. Casualisation and active lifestyle trends are evolving dress trends to better cater for a modern person’s daily life.”

The company supplies uniform trainers to Brussels Airlines where the new look blends traditional dress with formalised casual items. The uniform redesign included collaboration with designer Gabrielle Szwarcenberg and Belgian brands Atelier Content and Ambiorix, and the brief was to reflect ‘Belgitude’ and celebrate diversity in the workplace.

UNIFORMS

Clockwise, from top: Finnair is working on uniforms that can be easily repaired, and then recycled into new products at the end of life; Jet2 and Eurostar are examples of embedding brand identity in uniform design; SAS has given its classic uniform a modern makeover with a larger range of pieces.

The collection includes unisex pieces and trainers alongside vegan-leather shoes. The designs are inspired by the chic uniforms of the 1960s but have been created to be comfortable and flattering for diverse body types and ages.

Clarke adds: “We foresee the continued casualisation of uniforms globally with a greater focus on comfort that can be dressed up or down as required. The market remains focused on price, comfort and occupational safety features while consistently pushing for an enhanced environmental approach.”

SAS acknowledged its uniform style had to be updated to suit today's inclusive attitudes and employee expectations. Its new range, rolling out since February, draws inspiration from iconic SAS uniforms of the past by Christian Dior and Calvin Klein, but blends a modern, approachable aesthetic to include gender inclusive, neutral items and the option of trainers.

But for airline start-up, Riyadh Air, pitching itself as a brand inspired by the golden age of travel, the uniform launch at Paris Couture Week gave a nod to a very different time with a retro-modern collection including tailored suits, cashmere outerwear, dresses, fine wool trousers and pillbox hats. The uniform also features amethyst earrings, reflecting the brand’s colours – a neat trick of introducing style accents through accessories. It's something LOT Polish Airlines has done too, with new scarves, pocket squares and ties created by Polish outfitters LANCERTO. Jermyn Street Design, which has long-standing

partnerships with the likes of Jet2, Titan Airlines and rail operator Eurostar, believes brand identity remains central to uniform design but sees it evolving to become more contemporary and better aligned with the practical and operational requirements of the cabin.

The team learned from past projects with Qatar Airways and British Airways that while aesthetics garner immediate attention, durability and comfort ultimately define a successful uniform. Ann Dowdeswell, Managing Director at JSD, notes: “Wearer wellbeing is at the heart of the process for us. As the aviation industry looks to the next frontier, where sustainability, technological advancement and inclusivity guide every decision, airline uniforms must serve as an extension of the brand experience without compromising on practicality.”

She highlights the rising average age of cabin crew and says this is also driving a new emphasis on designs that suit a broader demographic. “By offering an expanded, on-brand wardrobe, airlines enable employees to choose styles that meet individual preferences while remaining faithful to the overall brand aesthetic,” she says.

Green is the colour

Sustainability policies are also influencing buying decisions and driving fabric innovation. Recycled polyester, organic cotton, bamboo blends and even algae-based textiles are among the options now. These fabrics help reduce water consumption and pesticide use.

‘Leather’ made from cacti and grapes, BCI-certified cotton and mulesing-free wool (for animal welfare) all feature in the Brussels Airlines’ collection, and Sky Soles reports eco-friendly ‘leathers’ made from corn starch and recycled polyester fibre are becoming a mainstay.

Technical innovation

All agree materials need to withstand temperature fluctuations and maintain a professional presentation, and that easycare finishes support quick cleaning and minimal maintenance. Materials that are lightweight, breathable and resistant to creasing dominate, but smart textiles that regulate body temperature, wick moisture effectively or incorporate anti-microbial finishes are also moving into the mix.

Materials with integrated tech are predicted to come increasingly to the fore

Jane Porter, CEO and Founder of Studio 104, has been working on NetJets uniforms for the past two years and says: “We have just invented a new product for crew that is a bit like underwear, designed to be washed often and to protect the core uniform items. We created ionic technology called Everfresh and we weave it into the yarn of the fabric, and it repels bacteria. Crew have six or seven of these to use as a barrier. They make them feel so much better and then it means the core product lasts longer.”

Industry leader SKYPRO earned a B Corp certification in January and has built a business model on reusing, reducing and recycling.

JSD also works with rail operators looking to match uniforms with ‘green’ credentials. “We champion ethical sourcing, fair labour practices, and local or nearshore manufacturing to keep carbon footprints in check," says Dowdeswell.

End of life

Lifecycle management programmes are moving up the agenda too, ranging from repair and upcycling initiatives to uniform recycling schemes diverting old garments from landfill. Finnair is working with Finnish work-clothing manufacturer Image Wear to repair and refresh uniforms and turn worn-out uniforms into raw materials used in products such as tables and benches.

Jetstar launched a new uniform in November paired to a management partnership in Australia and New Zealand with BlockTexx, which uses new technologies to transform textiles into highgrade raw materials for use in other industries.

Materials with integrated tech components are predicted to come increasingly to the fore with a real potential to improve both operational efficiency and staff wellbeing. RFID tags on uniforms can, for example, streamline inventory management, and in future embedded devices could monitor stress levels.

JSD is also using 3D body scanning and AI-based visualisation to create hyper-accurate virtual models of employees, saving on material costs and speeding up design.

Feel-good factors

Porter believes uniforms are key to making crew feel good. She says: “We’re new to the sector but design is our USP. A big thing at the moment for airlines is the experience that the crew have through getting their uniform. We make sure the uniform arrives in beautiful boxes. There’s tissue paper, there’s a note inside: it’s all about the experience.” •

Comfort & Wellbeing

Pregnancy meals

A diet and nutrition specialist looks at how airlines could cater better for pregnant passengers

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In conversation

We chat about health and wellbeing with Italian football legend and frequent flyer Alessandro del Piero, who is due to make a guest appearance at this year's WTCE

Inclusivity

Experts explore whether airlines should be doing more to alleviate inflight challenges for neurodivergent travellers, ahead of a WTCE Taste of Travel panel dicussion on this topic

open minded

Are airlines doing enough to ensure the inflight experience works for neurodivergent passengers? Jo Austin investigates

Flying can be challenging – the lines at security, the rush to get your bag into the overhead locker, following instructions on the inflight safety demonstration, being cooped up with strangers for hours. So, imagine what that experience must be like for travellers whose brains work in different ways?

Neurodiversity is a condition that tends to exist in the shadows, despite being widespread in the population. It’s estimated that one in seven in the UK have some form of neuro difference. Most common forms include autism, Attention Deficit Hyperactivity Disorder (ADHD), Attention Deficit Disorder (ADD), dyscalculia, dyslexia and dyspraxia. Is the airline industry catering for these customer needs? It’s a hard one to answer,

since identifying and helping passengers who do not display an ‘obvious’ physical disability is always going to be tough.

It’s a subject that takes centre stage in a session on Tuesday April 8 (13.05-14.00) at the Taste of Travel Theatre at this year’s World Travel Catering & Onboard Services Expo (WTCE) in Hamburg.

Personal experience

Scott Wylie, Chief Technology Officer for travel tech company TripStax, offers some interesting first-person insight. He travels frequently – India, Australasia and Europe are regular destinations –and was diagnosed as having ADHD in 2020.

“Over my many years of travelling I have developed coping techniques,” he explains. “I have to know as much information as possible in advance and everything has to be in order.”

He never checks in baggage, because he must always keep his belongings with him. If he lost anything, even for a few seconds, it would be a trigger. Therefore, his passport is always kept in the same place in his bag.

Wylie prefers to fly from his local airport, Norwich, because it’s small and he knows his way around. He even knows all the security staff by name. Having this kind of familiarity helps ease any anxieties about travelling.

When he flies from London Heathrow, he has to arrive three hours before the flight and needs to know the gate number. He always gets there early to be at the front of the queue.

For every flight, he will know the aircraft type and configuration and has to make sure he gets the same seat. “With Air India, it’s always 2D,” he explains. “If an airline has Business class seats that face backwards, I can’t do that.”

For this traveller, there’s a litany of must-knows before departure. To ease his anxiety, things like the location of USB ports, the shape of plug sockets and the reassurance of decent Wi-Fi all help. Knowing an airline inside-out – from what’s on the menu to the choice of in-flight movies – all shape his buying decision, he says.

Difficult path

Clearly, making life easier for those with neurodiversity is a key issue. Aviation

Accessibility Consultant Christopher Wood, who will lead the Hamburg panel discussion, ponders if legislation may be the only way to tackle the unfairness that exists for some travellers.

“Up to 80% of passengers with disabilities have a hidden disability,” he says. “It is clear that this is not an invisible issue. Aspects like complex check-ins, confusing mobile apps, and unevenly accessible information may ostracise

neurodivergent passengers and even contribute to information overload or more serious issues.”

Meanwhile, Steve Wickham, Global Head of Environmental, Social and Governance at Linstol, admits addressing inclusivity in air travel is difficult because of the huge range of issues to consider, from physical access and language barriers to mental health awareness and economic or cultural differences.

“There are also commercial and operational challenges to overcome as the need may only be for a small number of passengers,” he explains.

“We spend most of our time at Linstol making the passenger experience as enjoyable, luxurious and comfortable as possible. But for passengers with a disability or impairment, this is often not the case, and their experiences can be quite different – frustrating, disappointing and even painful.”

The whole package

In the complex supply chains of aviation, enacting change can be particularly difficult.

Nutritional expert Melissa Adamski says caterers and airlines must put neurodiversity on their list of concerns too, given issues such as hardto-open packaging can be a real trigger. “Many discussions focus on physical access in planes and airports but there are also elements of food service that can present challenges for people flying,” she says.

It seems the panel members agree on one thing; the need for more and closer collaboration. Vueling Chief Customer Officer Mel Berry cites the ‘Sunflower lanyard’, which acts as a clear identifier of a neurodivergent passenger, as an already significant step forward since it is widely recognised across society.

“Airlines face several challenges in making flying fully accessible to all customers but that doesn't mean we can’t continue to work on the customer journey to make improvements every day. This is an area where we can all work together to agree the best practices that can be adopted both in the air and on the ground.

“However, there is so much more that could be done to enhance the journey in the challenging and unrelaxed environment of air travel.” •

CLEAN AND LIGHT

Smile please

Taking care of oral health on a flight is a breath of fresh air with these dental products, says Jo Reeder

FRESHEN UP

Gumpearl toothpaste tablets are a Swedishmade, eco-friendly alternative to traditional toothpaste, free from SLS, parabens, palm oil and titandioxid. Pre-dosed for convenience, they also eliminate single-use plastic and excess water transport. Passengers just chew, brush with a wet toothbrush and enjoy a mess-free clean. Gumpearl significantly reduces product weight, too, leading to lower aircraft fuel consumption and CO2 emissions, making it the perfect solution for eco-conscious travellers and airlines that are looking to minimise the environmental footprint of their inflight products. gumpearl.se/en

BAMBOO BRUSHING

This lightweight dental kit from Bamboovement features a natural bamboo toothbrush and plastic-free toothpaste, available as tabs or in a recycled aluminium tube. Leave passengers with a reason to smile while delivering superior dental care and showcasing your airline’s stance on plastic-free amenities. bamboovement.com

ECO-WARRIOR

B-Corp certified

BambuuBrush, a UK-based company, is on a mission to prevent 1,000,000 kg of plastic toothbrushes entering commercial circulation by 2030.

STAY HUMBLE

This dental kit from The Humble Co. includes a multi-bristle toothbrush with a handle primarily made from plant-based materials, toothpaste and mouthwash in paper sachets and mint-infused floss picks. It's ideal for easy, on-the-go oral care –because small choices make a healthier planet. thehumble.co

White Glo is dedicated to minimising environmental impact while elevating oral care for travellers. Its messfree, Bite & Brush tablets come in biodegradable paper sachets to keep toothpaste fresh. The unique formula delivers up to 12 hours of freshness. whiteglo.com

EASY TO SWALLOW

Its eco-friendly toothbrush features a handle that's 100% bamboo, charcoal activated infused PBT bristles and natural elements to balance pH levels in the mouth. bambuubrush.com

Frescoryl is a 100% natural toothpaste in a tablet that can be used anytime, anywhere, without water, offering passengers the ultimate in convenience and comfort. Its anhydrous form ensures the active ingredients retain their beneficial properties, delivering optimal dental cleaning.  frescoryl.com

Growing pains

When it comes to food, pregnant travellers have more than just strange cravings and nausea to contend with. Melissa Adamski, travel dietitian and Founder of Nutted Out Nutrition, looks at how airlines can help

Special meals make travel more inclusive for people with dietary requirements. However, one significant group of the population with specific dietary requirements remains largely uncatered for – pregnant travellers. While the exact number of pregnant women at any one time is hard to establish, data for 2022 reveals there were 297,725 births in Australia, 3,667,758 births in the US, and 605,479 births in England and Wales.

To put that into context regarding special meals, this suggests similar sorts of figures to the numbers who have a tree nut allergy.

While there are some restrictions around flying during the later stages of pregnancy, these figures give us an idea of the potential number of passengers that could travel at some stage during their pregnancy. I myself flew many times while pregnant (including from Australia to Europe), and each time it was difficult to find foods to eat in both airport lounges and on the plane.

More than ‘cravings’

There are many changes to dietary and food requirements during pregnancy: the body requires more nutrients to support foetal development; there are many foods that are advised to be avoided due to potentially fatal risks to the unborn child; and finally nausea, heartburn and gastrointestinal issues are common during pregnancy, often leading to a decreased appetite and aversion to certain foods. If you think this seems like a lot – well, it is!

Navigating dietary choices during pregnancy can be hard at the best of times, let alone when flying, when food choices are generally limited and beyond personal control.

There are certain foods that should be avoided during pregnancy due to the risk of foodborne illnesses, which can have severe consequences. The primary concerns are foods that may carry listeria or salmonella. While food poisoning from these types of bacteria usually does not pose a massive risk to healthy people, it can be extremely dangerous for those who are immunocompromised. This includes people with reduced immune systems, and those who are pregnant – with the most serious risk during pregnancy being miscarriage.

Safety first

fats and fibre are important to consume regularly while pregnant. Each meal is an opportunity for nourishment during pregnancy and so while some may argue that when flying it is ‘only one meal’ this is not necessarily the case. Some people may fly regularly, or they might be flying around the world and on an aircraft for nearly 24 hours, which means their whole daily intake is being determined by what is served onboard. Others may be flying during the small window of the day when they do not feel nauseous, which means their opportunity to take in nutritious food is more limited.

First steps

Airlines and caterers can play an important role in helping pregnant travellers to be comfortable, confident and safe with what they eat – and most importantly help them enjoy their meals and enhance their experiences as passengers.

A simple fix is ensuring that there are always meals with ‘reduced-risk’ ingredients among the available options, along with food safety and cooking method information for extra reassurance.

Navigating dietary choices during pregnancy is hard at the best of times

Ensuring there are alternate meal options if serving a cold/chilled meals onboard (such as salads and sandwiches) is also a way of helping be more inclusive to passengers flying while pregnant.

While pregnancy-safe food recommendations can vary slightly between countries due to differences in the food supply chain, there are many recommendations that are similar across the globe. Common foods that are served onboard and in airport lounges to be avoided during pregnancy include raw sprouts, hummus, cold/chilled seafood such as smoked salmon and prawns, cold salads and sandwiches, ham and other deli meats, softcooked eggs, some soft cheeses, and foods served warm, such as buffets in a lounge, and some reheated foods.

Not only does pregnancy come with a long list of foods not to eat, it also comes with a list of foods you should aim to eat. During pregnancy it is recommended to eat a nutritious and varied diet, with plenty of fruits, vegetables, wholegrains, protein-rich foods and healthy fats. In particular, foods rich in iron, calcium, folate, iodine, omega 3

Marc Warde, of specialist caterer Libero Foods, believes the airline industry has a huge opportunity to win customer loyalty by upping its game when it comes to pregnant passengers.

“By offering meals designed for pregnant travellers, we strive to enhance the in-flight experience, providing peace of mind and comfort during their journey,” he says. “Libero Special Meals is developing a range of lifestyle options, including one tailored for pregnant travellers. I have been delighted that some airlines really do see this added-value option as something that can really make a difference for them and their passengers.”

By considering pregnant travellers’ food requirements, the industry can continue to offer meal experiences that help make travel more inclusive for all. •

A game-changer

in the inflight catering industry

Tackling allergens

Stress test

More must be done to alleviate anxiety among passengers with severe allergies, says Julianne Ponan, CEO of Creative Nature and WTCE Ambassador

Imagine turning up for your flight not even knowing if you’re going to make it onboard. A survey of over 4,700 people showed that 11.8% of people with severe allergies were refused boarding by airlines: either by gate crew or removed when they said they had an allergy, specifically a nut allergy.

When you’re served something onboard, how do you know whether it contains an allergen or not? Understanding what’s inside food is important.

I minimise my anxiety by looking up the airline policy and understanding the onboard menus. When things are transparent online that makes it easier for passengers to fully understand what’s onboard.

With a lot of airlines, you can now call customer services, speak to a support team member and ask questions. I do this to check onboard procedures, whether I need to let the gate crew know about my medical condition and if they know about my onboard meal request.

Thinking ahead

If they can’t cater for a nut allergy that’s fine, but I check if I can bring something to eat instead. The airline needs to have something in place so that we can ask the questions or easily find that information. As people with allergies, it makes us feel better and we can make decisions.

Getting onboard not knowing whether someone is taking your allergy seriously is worrying. What happens if the crew mishear you on the flight? This has happened to me many times. They’ve not realised that I’m allergic to nuts and sesame – they’ve just taken nuts and not thought

Getting onboard not knowing whether someone is taking your allergy seriously is worrying

about the second allergy, served me, and, unfortunately, I’ve had it.

Terminology can be an issue too. We need a global system that, at least, declares the 14 top allergens, since food labelling regulations differ vastly from nation to nation. What does ‘vegan-friendly’ mean? A person with allergies could take that as it’s got no milk and egg, but that is simply not true.

Multiple studies have shown that one in three labels is wrong. That’s a big issue and it plays into the anxiety. How do you know whether a product is safe for you?

It creates fear, so that people genuinely don’t want to get onboard. No one should have to feel physically scared to travel. I minimise my anxiety by looking up the airline policy and understanding the onboard menus. •

VISIT US AT WTCE 2025

BOOTH #4F18

EURO-GOODNIGHT will showcase both product and processes´ innovations at the WTCE 2025 in Hamburg.

EGN´s Circatex, www.circatex.com, and Systainable Solutions, www.systainable.eu, partners since many years, join forces to re-define circularity in the textile sector with cutting-edge technology and industrial expertise. This bold new approach is also intended to relieve pressure on the industry from many certification and auditing organisations based on declarations and often unverifiable certifications.

By integrating Systainable’s advanced Manufacturing Execution System (MES), which manages orders, inventories, quality and optimizes workflow, this collaboration enhances efficiency and sustainability.

With powerful business intelligence features, this partnership marks a decisive step toward a fully circular and data-driven textile industry.

IT’S NOT JUST PROFESSIONAL SPORTS PLAYERS WHO WANT TO STAY HEALTHY ON A FLIGHT

Italian former professional footballer Alessandro del Piero will be at WTCE this year to share ideas about inflight wellbeing

As a partner of Castello Monte Vibiano Vecchio, a leading producer of wines and olive oils in Italy’s Umbria region, I will be heading to the World Travel Catering and Onboard Services Expo in Hamburg this year to share some ideas with airlines that I think would be interesting to develop to improve passenger wellbeing. I would like to use my experience of flying on thousands of flights and advise airlines on how to improve the passenger experience. It’s not just professional sports players who want to stay healthy on a flight. Lots of customers are interesting in being healthier and having a more positive inflight experience.

Flying high

Throughout my life I have spent so much time on planes. With a career

spanning 40 years, including 19 seasons at Juventus and playing for the Italian national team, I have flown all over the world for football matches. Now my flying is more focussed around business and leisure.

I feel very privileged to say that when I fly it’s in Business or First class and I generally enjoy the experience of travelling on a long flight. I really appreciate the efforts airlines go to to give passengers the best service onboard.

There’s nothing that I don’t like about flying actually. I think that as the world is changing, it presents interesting opportunities to create something innovative and engaging for passengers.

Tip top condition

As an ex-professional sports player, travelling could have been an excuse

for not being in perfect condition. But, actually, there are lots of things you can do to limit the impact of flying, particularly when flying long-haul. On flights, I like to eat as lightly as possible. When there’s a great wine on offer I’ll have a glass of it, but no more than one. I also drink plenty of water when I fly. That’s very important. Do I find it easy to relax on flights? It depends really. The seat is very important, but at the same time, so is the food you eat and what you drink. When it comes to long-haul flights, it’s so important to try to sleep. It’s not always easy to sleep, but thanks to my food supplements I manage to get some sleep and feel fresh when I get off the plane.

Join Alessandro del Piero at WTCE on the Castello Monte Vibiano Vecchio stand 4C40. montevibiano.it •

Retail

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The human touch It's a debate happening across many sectors –can Artificial Intelligence really replace human connection?

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Personal shopper

When it comes to onboard retail, what is true personalisation and how is technology enabling airlines to take it to the next level?

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Creative tenders

The human touch

How fundamental (or not) is the human touch when creating a memorable onboard experience, asks Jo Austin, ahead of a panel discussion at this year’s WTCE Taste of Travel Theatre

Artificial Intelligence excels in processing large volumes of data quickly, identifying patterns, and executing routine tasks with precision. In contrast, humans bring cerebral qualities, such as creativity, critical thinking, emotional intelligence, and ethical judgment.

That's according to Google anyway. But while you’d expect the search engine to sing the praises of computer power, it is not alone.

Leading management consulting firm Gartner says that by the end of 2025, 80% of customer service and support organisations will use generative AI technology in some form to improve productivity and customer experience. Even if technology was sophisticated enough to completely replace the services of cabin crew, will there remain a hankering desire for that human touch and the knowledge that someone is caring for you? Do passengers still want personal contact from a real person when selecting their main course or deciding on which fragrance or skincare product they would like to buy?

“Maybe one size doesn’t fit all,” suggests Joe Harvey, Business Development Manager, Travel

Sector at Deli Lites, a chef-led food producer creating quality fresh, frozen and baked goods.

“We have airlines that are full service with multiple cabins, low-cost carriers and regionals. They may look at all this in different ways. And you have to consider who are the types of passengers onboard. Gen Z passengers are completely tech savvy.”

Harvey, who will moderate the panel session at WTCE, says it’s important to look at the commercial and operational impact of automation on each airline.

“Will it have an impact on the day-to-day role of a crew member onboard? Does this mean airlines can operate at crew minimum for safety reasons as they will not have as many functions to carry out onboard and have more time? Or will there still be that customer expectation of the highest levels of service and attention?”

Angie Mullen, easyJet Head of Inflight Retail, believes AI will mean airlines can collect important data, but there remains a need for personal interaction.

“In the dynamic environment of onboard cabin crew service and customer experience

enhancement, the importance of the personal touch cannot be overstated, even as we embrace a growing array of technologies, including AI,” said Mullen, who will speak on the panel.

“But these innovations bring remarkable efficiencies and provide cabin crew with instant access to crucial data, enhancing their ability to serve customers.”

She believes AI will actually free up time for crew to give more attention to travellers.

“This technological integration allows cabin crew members to focus more on fostering relationships with passengers and delivering the

ARTIFICIAL INTELLIGENCE

empathetic, human touch that is increasingly valued, particularly in challenging situations like delays or other travel disruptions,” she says.

“At easyJet, we use technology to assess and respond to passenger needs in real-time, guiding them swiftly to the most suitable services or information.

The human touch is fundamental to creating memorable onboard experiences

“However, it’s crucial to maintain a balance; excessive reliance on digital solutions can dilute the human connection that passengers cherish. Navigating this fine line is essential to preserving the warmth and personal engagement that define superior customer service in the skies.”

Demonstrating just what AI is capable of, Paul Bilham, Chief Revenue Officer of Data Clarity, used ChatGPT to communicate his responses to questions for this article.

"The human touch is fundamental to creating memorable onboard experiences, yet it thrives when supported by the right technology,” says Bilham, who will also join the Taste of Travel session in Hamburg.

“At Data Clarity, we’ve developed AI-driven solutions like ClarityIFR, designed to enhance the operational efficiency of airlines while empowering their staff. For instance, AI optimises inventory management by accurately predicting passenger preferences and demand.

Above from left: AI development could result in a reduction of cabin crew –or potentially free up staff to spend more time engaging with passengers

“This ensures flights are stocked with the right products while minimising waste and onboard weight. This not only drives sustainability but also reduces costs for airlines.”

Don’t miss this lively debate in Hamburg:

Like Mullen at easyJet, he is confident that instead of replacing crew, the technology developed by Data Clarity supports them.

“By automating repetitive tasks, such as stock tracking and forecasting, staff can focus on delivering personalised, customer-centric interactions. For example, our solutions allow dynamic retail experiences tailored to passenger demographics and flight profiles, enhancing satisfaction and sales opportunities.

“Collaborations with airlines such as easyJet have shown that leveraging data and automation can significantly improve onboard retail while maintaining the authenticity of human interaction.

DAY 1: TUESDAY APRIL 8

11.15 - 12.00 THE HUMAN TOUCH

TASTE OF TRAVEL THEATRE, WTCE

In this session we look at efficiency versus the human touch. Is AI enabling the industry to improve the customer experience or is it all getting too impersonal? Does it all come down to cost? Or do passengers still appreciate that airline crew member who greets them onboard with a smile? Expect a lively debate as we put the case to an airline and crew engagement manager and industry leaders in technology.

MODERATOR: Joe Harvey, Deli Lites, Business Development Manager, Travel Sector

“Technology isn’t everything, but when integrated thoughtfully, it acts as a catalyst for meaningful connections. AI empowers the human touch by making the behind-the-scenes operations seamless, enabling crew members to engage with passengers in more impactful ways.”•

PANEL: Vimal Kumar Rai, Commercial Excellence Partners, Blue Skies, AI-led Inflight Customer Experience; Paul Bilham, Chief Revenue Officer, Data Clarity; Angie Mullen, easyJet Head of Inflight Retail Operations

PERSONAL SHOPPER

Stuart Forster looks at how personalisation can enhance the onboard retail experience for passengers – and boost revenue for airlines

Personalisation is a much-used term within the inflight industry. Going way beyond whether a passenger prefers an aisle or window seat, personalisation is a way of maximising customer satisfaction and, in the long term, generating revenue.

Giving passengers options is not the same as true personalisation, which involves tailoring experiences to suit individuals’ expressed preferences.

Within the onboard retail space, enabling passengers to order food, drink or items from onboard product catalogues whenever they want – rather than when cabin crew are rolling a trolley along the aisle – might improve the passenger experience but it’s not true personalisation. Nor is it when sales are made via personal electronic devices.

Cabin crew training in effective sales techniques and products, along with a natural ability to push an item and say the right things to close a sale, certainly help to personalise onboard sales, but technology is now

taking personalisation to the next level.

Singapore Airlines’ KrisWorld inflight entertainment system, for example, offers passengers a curated online shopping experience. Over 4,000 products are available for sale and a selection is presented via seatback screens.

Partnering with an advertising agency and tailoring ads over the IFE system is a way of boosting revenue. Artificial intelligence is making that easier and more accurate than ever.

Having the right data means that the passenger experience can be adapted, as can the variety of products and services being offered.

That could relate to the products made available or excluded from the retail offering, how a particular drink is served or promoting post-flight extras.

At your service

but the return on investment comes through passengers being willing to pay more in return for added value.

In terms of systematic approaches to personalising onboard experiences, loyalty programmes – and the data they help collate – are central. They allow pain points to be addressed. Preferences and sensibilities can also be recorded and leveraged to generate ancillary revenue.

Personalisation is to see the customer and understand their needs

Wirush Theparak, Head of Customer Experience and Product at Thai Airways, describes the airline’s loyalty programme as “the beginning of our ecosystem for personalisation”. It provides crew with useful insights and data that partners can utilise to supply products and services – potentially generating income for both parties.

It’s now possible to offer passengers personalised directions to connecting flights, enabling effective and optimised navigation between gates.

Seemingly intuitive help can be supplied too –for example, relating to onward transportation.

Fulfilling a requirement they hadn’t thought about or hadn’t had an opportunity to book can generate ancillary revenue and boost satisfaction.

Passengers on El Al Israel Airlines can even order groceries while flying and have them delivered to their houses, ensuring they have fresh food and drink when they arrive home.

Oren Cohen Butansky, El Al Executive Vice President – Customer Experience and Sales, says answering call centre queries during the COVID-19 pandemic helped the airline gain a deeper knowledge of what passengers ask for.

“Personalisation is to see the customer and understand their needs,” he says.

Loyalty counts

El Al has approximately six million passengers a year and four million of them are in the airline’s loyalty programme. It costs money to operate

Meanwhile, Mark Muren, Managing Director of Brand Identity, Product Marketing and Loyalty at United Airlines, says: “Personalisation is all about adapting the customer experience because of what we know about a person.”

Systematic data use can help customers make decisions and allow airlines to tailor more relevant options. Leveraged correctly, data helps deliver experiences that make passengers feel special, and that, of course, fosters brand loyalty.

However, Job Heimerikx, CEO of AirFi, warns that personalising onboard retail is difficult, partly because a passenger’s state of mind can vary according to the flight they're on.

“Additionally, using AI or similar tools requires vast amounts of data, which isn’t readily available. AI has actually proven ineffective in this context. No client has seen tangible improvements from its use,” he says.

He believes that aircraft rotations and largely inflexible processes for loading retail materials make it impossible to effectively personalise onboard sales. Yet tracking passengers' interests via their own devices, and analysing the products or movies they interact with, enables a degree of personalisation through retail recommendations based on similar passengers’ interests. •

Creative tenders

Stuart

Forster talks with Ryanair’s Aoife Greene about the pros and cons of using social media for requests for proposals

In January, Aoife Greene, Deputy Director Ancillary – Head of Retail at Ryanair, posted on LinkedIn inviting crisp brands to participate in the airline’s tender for new flavours.

“We wanted to explore a wider pool of potential partners and bring fresh innovation into our onboard snack offering. LinkedIn is a platform where many brands actively showcase their products and engage directly with industry professionals, making it ideal for casting a wide net quickly and efficiently,” she explains.

The goal is to attract new suppliers who may not have considered supplying inflight retail. An open call on social media brings opportunities for smaller brands with unique offerings that can enhance passengers’ experiences during flights. The low-cost carrier has previously employed the approach for a beer tender.

Going direct

“By using a platform like LinkedIn, we directly engage with niche and emerging brands. This approach allows us to discover hidden gems,” says Greene.

Inevitably, doing so has pros and cons.

Access to a diverse range of potential suppliers is an obvious advantage. Direct communication with decisionmakers at companies is another reason to use LinkedIn. So too is the enhanced visibility of the tendering process, encouraging fair competition.

Yet a call out on LinkedIn can generate a high volume of responses, which require time and effort to filter through. That includes a risk of receiving applications from brands that may not fully meet operational requirements, such as supply chain capabilities or regulatory compliance.

“We get a huge volume of ‘I know it’s not a crisp but…’ notifications,” acknowledges Greene, who prefers making new connections when the timing is right. However, using a structured form with clear criteria helps to streamline the evaluation process.

get the most competitive products for our customers,” she adds.

After brands apply, the quality of their products and price are assessed, along with packaging innovation, alignment with Ryanair’s passenger profile, and ability to meet supply chain requirements.

This approach allows us to discover hidden gems

“Selected brands are invited to a second round, where we delve deeper into logistics, financials and promotional support,” explains Greene.

Competitive products

“Transparency is a factor in this approach, but the goal is more to

Sales data is used to guide selections, as regional preferences can result in flavours beyond the classics of Ready Salted, Cheese and Onion and Salt and Vinegar doing well or selling poorly. ryanair.com •

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Telestat

Step into the future with an insight into what the Telestat Lightspeed network will bring

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Entertainment

With more passengers bringing their own devices onboard, airlines are taking different approaches to their inflight entertainment

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Content curation

As the expectations of passengers continue to rise, we explore the latest trends in infight entertainment and how airlines can provide the right content

STARLINK ROLLS OUT ON UNITED

Starlink is now rolling out on United's regional aircraft in a programme to outfit more than 40 regional aircraft a month from May to the end of 2025.

The average installation time for Starlink is approximately eight hours, excluding the de-installation of existing equipment, testing or modification.

The advantages of a Starlink installation are said to be that the kit weighs only 85lbs (38.5 kg) and is electronically steered with no moving parts, making it lighter to fly, easier to transport and install, and requiring less maintenance. Starlink-equipped aircraft will constantly switch between the largest low-earth orbit constellation of satellites to ensure the best coverage and most reliable Wi-Fi onboard. starlink.com; united.com

STARLUX ROLLS OUT VIASAT WIFI

Starlux Airlines has introduced an enhanced service with Viasat’s highperformance inflight connectivity solution, expanding the relationship between the two companies.

Advertising platform, passengers can expect to get ad-enabled complementary connectivity sessions. The online experience will facilitate streaming, browsing and real-time communication during flights. viasat.com

TOUCH PARTNERS WITH SAS AIRLINES

Touch Inflight Solutions has a new partnership with SAS Airlines to deliver a modern, seamless passenger experience.

Touch will leverage ties across SkyTeam members, including Delta Air Lines and Aeromexico, in a collaboration which will enable it to streamline content management and delivery, sharing technological insights across the alliance. Caroline Bergström, Head of Ancillary Products, Connectivity and Retail at SAS, said: “This collaboration will help us take the inflight entertainment experience to the next level for SAS passengers. We are confident we will achieve great things together". touch.aero ; flysas

Stand 2A08

Stand 2C82

Stand 2A08

Stand 4C10

APP SUCCESS FOR AIRBALTIC

A new mobile app for airBaltic has helped the Latvian airline boost ancillary revenue by 122% in the second half of 2024.

The mobile app was introduced in July last year and is increasingly used by passengers to book extras, including meal pre-orders.

In its first six months, the app attained 409,000 unique users. Interactive features, including popular ‘Shake & Win’ campaigns, contributed to the app’s success by engaging users.

Additionally, the app gives access to boarding passes and loyalty schemes,

IMMFLY EXTENDS AIRLINE RETAIL IN NORTH AMERICA

Immfly has announced a strategic partnership with Flair Airlines, bringing its onboard retail and digital solutions to the airline. Flair’s fleet of 20 Boeing 737 aircraft will be equipped with the solution, a platform which combines a crew app with a backoffice system.

Passengers will be able to use the system to enjoy the convenience of at-seat ordering, enabling purchases of food, drinks and retail items from their personal electronic devices through Immfly’s wireless portal.

Immfly’s payment reprocessing technology will allow the carrier to recover over 80% of previously declined payments, unlocking new revenue opportunities. Previous experience has shown that by extending the window for onboard purchases, airlines increase order frequency and average transaction immfly.com ; flyflair.com

NARROW BODY WIFI

SriLankan Airlines is adding wireless inflight entertainment on select narrow-body A320 aircraft. This allows short-haul passengers to stream curated content on their own devices. Powered by the Everhub wireless streaming solution, from Inflight Dublin, the system allows passengers to use their smartphones, tablets or laptops to access the airlines content library via the airline’s Wi-Fi network, SkyPlus, without the need for seatback screens. srilankan.com ; inflightdublin.com

ANUVU'S FINDS NEW HEADSPACE

Anuvu has signed an exclusive agreement with the mental health app provider Headspace. The partnership will make mindfulness and meditation content available to inflight audiences this spring. An estimated 40% of travellers experience at least some degree of flight anxiety, so this partnership reinforces Anuvu’s commitment to passenger wellbeing and refining the guest experience. anuvu.com

Join the debate

Specialists from across the sector will drive debates relating to the industry's direction during the Passenger Experience Conference (PEC) and at CabinSpace Live, within the AIX Expo halls

April 7

Passenger Experience Conference, Hall A1

Collaboration, Engagement and Transformation initiatives

April 8

CabinSpace Live sessions:

• Connectivity: Choosing the right fit

• Accessibility: Ensuring equal inflight entertainment for all

• Connected cabin: Making the most of Artificial Intelligence

• Cabin refurbishment: Tailored to perfection

• IFE content: Prioritising personalisation

• Connectivity: Satellite launches and future capabilities

April 9

CabinSpace Live sessions:

• Aerospace and interiors market outlook

• Crystal Cabin Awards presentation

April 10

Final day of Aircraft Interiors Expo (AIX)

AIX connects the industry

Cabin interiors specialists and inflight entertainment/ connectivity experts get ready for Hamburg: April 8-10

Aircraft Interiors Expo (AIX), the annual marketplace for the world's inflight entertainment and cabin interiors industry, returns to the Hamburg Messe in April. AIX Connect is once again being touted as the planning tool for delegrates to make new contacts, receive personalised recommendations and schedule meetings.

In 2024, more than 12,000 attendees were present at the event, including representatives of 166 airlines.

The 2025 edition is set to contunue to drive innovation. Sustainability plus demand for enhanced passenger experiences and greater inclusivity are factors in the evolution of the aircraft interiors market, whose value is predicted to reach $8.83 billion by 2030.

Accessibility-focused solutions, including accessible lavatories, adaptive

seating and wheelchair securement, will be on show. And with airlines setting ambitious Net Zero targets, AIX 2025 will provide a platform for highlighting the reusable and recyclable products which will make those goals achievable.

Sustainable solutions including energyefficient lighting systems and advanced cabin air management technologies will be showcased, and circular economy principles will be demonstrated.

Archana Dharni, Event Director of Aircraft Interiors Expo, said: "AIX is testament to the industry’s commitment to sustainability, accessibility and passenger-centric design.

"From groundbreaking materials and technologies to insightful discussions and networking opportunities, it offers an unparalleled platform for collaboration.”

aircraftinteriorsexpo.com

Stand 2E70

BURRANA

WEST ENTERTAINMENT

West Entertainment is showcasing enhanced monetisation strategies at AIX, leveraging Qloo’s proprietary AI Taste technology, which predicts consumer preferences and enables personalised advertisements and travel recommendations.

Enhancements of We by West 2.0, the cloud-based AI-powered platform, including its simplified user interface and enhanced AI capabilities, will be demonstrated. westent.com

MUIRHEAD

Muirhead has introduced an integrated seat cover service for airlines and its BioPRO foam is the world’s first naturally fire-resistant, protein-based aviation biofoam. The Scottish company’s Sensation collection features inclusive seat cover designs for blind and visuallyimpaired passengers. Through texture, colour contrast and tactile signposting, the collection helps passengers navigate their surroundings with greater confidence.

muirhead.co.uk/en

Stand 6E95

Burrana will be demonstrating its in-seat power solutions at AIX.

RISE Power is the smallest, lightest, fastest and smartest solution on the market. RISE Power + PSS, the latter an acronym for ‘power system stabiliser’ is billed as “the next evolution in inflight technology”.

burrana.aero/rise

MEDIA CARRIER SOLUTIONS

Media Carrier Solutions' e-library of newspapers and magazines is now available with Lufthansa City and is accessible via multiple touchpoints, including the Lufthansa app. Updates of the publications available are provided daily. Passengers can use their free download allocation from five days before their departure to their last day of travel.

media-carrier.de/en

THINKOM

Flexibility to support multiple frequencies and multiple concurrent links is a priority for airlines weighing up inflight connectivity options. ThinKom’s ThinAir Plus antenna brings this to market with Ka2517 delivering multi-orbit, multiconstellation support – paired with a LEO-only ESA antenna – and integrated in a single, standards-compliant package. ThinAir antennas consume less power too.

thinkom.com

AIRFI

Disruptive cabin technology provider AirFi will be demonstrating its LEO connectivity solution, which offers an alternative to the likes of Viasat or Starlink. Powered by the Iridium NEXT low-earth orbit constellation with complete global coverage, LEO utilises a window-mounted antenna and has a total system weight of approximately 10kg per aircraft.  airfi.aero

LETRONICS

First-time AIX exhibitors Letronics will showcase its PRM Transfer Lift WL780, which is mooted as a significant advancement in passenger accessibility. Providing a comfortable and dignified transfer experience while enhancing safety and efficiency across the aviation industry, the product weighs 107lbs (48.5kg) and is designed for universal compatibility. letronics.com

IACOBUCCI HF AEROSPACE

DELTA FLIGHT PRODUCTS

Delta Flight Products will showcase an engineering version of its wheelchair accessible seat for Economy cabins. It will also demonstrate SkyDock, a USB-C hub enabling iPad apps to receive data simultaneously over Wi-Fi and ethernet from the A350 avionics network, an environmentally-friendly chiller and its Internet of Things (IoT) data centre for tracking and monitoring cabin equipment and operations. dfp.delta.com

SAFRAN

A connected interiors solution that leverages live operational data collected from the company’s products will be showcased. From real-time diagnostics to proactive maintenance scheduling, this interconnected system presents multiple solutions aimed at improving the passenger experience and reducing equipment downtime. An onboard water dispenser and a smart galley are among the products being showcased. safran-group.com

GEVEN

Geven will be showcasing its portfolio of Italian-crafted seating solutions. Particular spotlight will be on EVA, an ultralight Economy class seat with a minimalist design and elegant curves. Designed for passenger comfort and airline efficiency, this next-generation seat delivers an enhanced travel experience while optimising aircraft performance. geven.com/products-seat

Iacobucci HF Aerospace will showcase its flagship products. With over 50 years of experience, the company represents excellence in design, production, certification and distribution of espresso makers, coffee makers, water heaters, trash compactors, induction ovens, cooking stations, trolleys, standard units and VIP seats. ihfelectronics.com/iacobucci

FLIGHTPATH3D

For the first time at AIX, FlightPath3D will be demonstrating its new Accessibility Map with highcontrast displays, larger visuals and flexible navigation controls – which debuted across Delta’s fleet in 2024. It features a high-contrast display, designed specifically for partially sighted travellers, and is optimised for passengers with cognitive and motor impairments. flightpath3d.com

SPAFAX

Airlines are seeking new ways to engage passengers at all stages of the journey and Spafax will be displaying its Connected Content Stream and demonstrating new features of the solution, which empowers airlines to connect more deeply with passengers across more passenger touchpoints than ever before.  spafax.com

Moment will demonstrate its wireless IFE solutions – Flymingo box and Flymingo Connect. Airfree offers a unified e-commerce marketplace, on the ground and onboard, that integrates with any inflight entertainment (IFE) system. Airfree supports more than 100 payment methods and enables granular personalisation, tailoring e-shopping offers to passenger preferences. moment.tech

HUGHES

Hughes offers an inflight connectivity ESA for aviation, optimised for LEO. Designed and manufactured in the US, this solution is part of Hughes' complete high-speed, low-latency end-to-end managed services. It ensures uninterrupted connectivity, enhancing the inflight experience with reliable and efficient connectivity. hughes.com

INTELSAT

Intelsat offers antenna technology and a multi-orbit network delivering superior inflight experiences everywhere airlines fly. Connecting to Intelsat’s fleet of around 60 geostationary (GEO) satellites, as well as Eutelsat OneWeb’s low-earth orbit (LEO) satellite network, the system provides reliable, high-throughput coverage and low-latency. intelsat.com

BLUEBOX

Bluebox designs and delivers digital passenger experiences for airlines around the world. Its Blueview platform provides digital services and content, either wirelessly to passenger devices or on airline-owned tablets, to help airlines engage and entertain passengers and earn revenue in the process, reducing equipment downtime. It offers onboard retail, advertising and IFE. blueboxaviation.com

Stand 4C40

EXCITING INNOVATION WILL SERVE UP A CATERING REVOLUTION

A demographic shift and new technology heralds big change for caterers, says

Tom Lay, Head of Marketing at En Route

The use of new technologies is only going to grow.

We can see in parallel markets how advancements are benefitting the way product is provisioned, for example through automated preparation. Pickand-pack technologies and intelligent tracking improve efficiency and relieve the challenge of workforce availability. The emergence of vertical farming in more recent years has also been an interesting development.

Adoption of some of these exciting technologies will allow aviation catering to evolve. An ageing workforce and subsequent reduction in the labour force will bring profound social, economic and technological change. Economic growth will increasingly rely on productivity gains achieved through technology and digitalisation.

AI, automation and robotics will contribute to these gains by assuming tasks previously performed by people.

The emerging industrial metaverse will help create a more immersive, intuitive and real-time collaborative working environment. AI will increasingly take on highly repetitive tasks, allowing humans to focus on their strengths – creativity, innovation and inspiration.

Standing on the edge

Looking outward and drawing intelligent parallels will help us evolve our operations for the better. The same can be said for evaluating cost and ownership across the whole supply chain, including processing, and the product journey from raw material through to passenger service.

Looking at a product or a service more

holistically can lead to opportunities to add value without increasing costs.

Awareness of sustainability has also shifted dramatically, and it is encouraging to see how central a topic this has become for airlines and caterers. Organisations such as the Aviation Sustainability Forum are paving the way for a unified approach to the challenge of reducing cabin waste. It is critical we identify and agree on the most effective ways to improve the industry’s environmental footprint. Changing demographics also play a crucial role in steering consumer spending. As power shifts to older households in western economies, companies must address specific demands, while at the same time recognising that younger generations also have distinct spending priorities. •

This time

it's personal

Personalisation and pre-ordering are becoming increasingly important inflight says Kai Kosicki, founder of ExpAir and WTCE’s new Technology Ambassador

WTCE has always had a focus on catering services and products. From wines and snacks up to full-blown meal options, suppliers always focus on the traditional model. We prepare food, put it on board and people consume it.

But there are many ways of delivering services and food. You can throw a lot of money at it, but budgets are increasingly tight and there’s a clear trend to separate complimentary service from the add-ons.

Downtime delight

Personalisation is a big trend. Passengers want to choose what and when to eat, and have access to onboard retail options. The other thing happening in society is that people don't work, or they're completely overworked, with nothing in between.

Let’s focus on the overworked. These people rarely have moments to themselves, so it’s helpful if airlines can deliver options that make use of the time onboard so they can access information and services. Things like insuring a house or researching their next car purchase. This is moving away from catering, so for airlines to bring potential service providers together we need tech solutions. A whole range of new services open up as aircraft become better connected to the internet.

Integrated systems

For catering services there are two trends: retail on board and pre-order. Pre-order gives passengers the chance to have exactly what they want –salad, sushi, a nice steak. But to be successful airlines and caterers must monitor passenger movements carefully. Caterers must ensure food is on the right plane – tricky if there’s an aircraft change

A

whole range of new services open up as aircraft become better connected to the internet

or if the passenger rebooks a flight – so there needs to be a close integration of the respective systems so they talk to each other. Pre-ordering allows airlines to understand what’s going to be consumed, which helps deliver great service. There are technologies that enable passengers to order food from their seat via their phone or on an airline screen. They can also pay for it, so all the flight attendant has to do is deliver the food.

It's showtime

At WTCE the biggest competition we have is on the other side of the bridge at AIX. Bringing visitors and exhibitors together physically or virtually from both events would be really beneficial. I’m looking forward to learning ideas from my peers so I can help turn them into new services." •

IAt your fingertips

Stuart Forster explores the latest trends in inflight entertainment as passenger expectations continue to rise

nflight entertainment (IFE) is no longer merely about providing movies and TV shows. Passenger expectations and demands regarding content curation are higher than ever.

In an increasingly connected world, people are accustomed to a media landscape more fractured, diverse and personalised than ever.

Many passengers expect a similar breadth of offerings in the air. “When we think about curation, the most important piece is solving the different goals customers have throughout their lives, whether that be productivity, entertainment, relaxation or communication.

We live in a world where we often teeter at the intersection of all these things,” says Blake Rittenberg, Manager - Inflight Entertainment, Tech and Partnerships at JetBlue, which was the first major US airline to provide live TV at every seat and offers free onboard Wi-Fi too.

Curating challenges

“It’s about creating a multi-screen experience that allows customers to take advantage of whatever they have at their fingertips, whether that be

watching a movie to unwind, engaging with their map screen to see where they are or utilising free Wi-Fi to be productive,” adds Rittenberg. JetBlue takes pride in its curatorial abilities. Comfort Watch and Sports are two of the entertainment categories available onboard. Making sure there’s depth and variety, and that options are easy to find and navigate, is important.

Miguel Ferreiro, Digital Onboard Experience Manager - Inflight Entertainment at TAP Air Portugal, explains that the airline’s curation of entertainment content reflects its national branding – in common with many flag carriers.

“TAP Air Portugal has a strong Portuguese identity and the IFE platform is related with this. We try to bring content that showcases Portugal and our Portuguese identity, not only Lisbon or Porto but also interior Portugal,” he says.

That included introducing the Altitude Film Fest in 2024. Viewers could vote for their favourite short films and the winners were named on World Cinema Day (November 5).

Placing products in front of a captive audience was attractive to organisations such as tourist

boards and telecom companies, meaning the film festival offered the airline potential to entertain passengers while generating additional revenue.

TAP Portugal also works with content creators for IFE content that informs passengers about destinations within its network.

Digital ecosystem

United Airlines’ IFE system is Astrova from Panasonic Avionics, whose Vice President, Product and Portfolio Management, Andy Masson says: “When we set out to design this new IFE solution, our goal was to dramatically enhance the passenger experience, creating more immersive, personalised and connected journeys. At our core, our job is to make every flight an interactive journey for passengers. From personalised content delivery systems to advanced airline entertainment options, we aim to proactively captivate and engage at every touchpoint. That’s why personalisation is so crucial to airlines’ business models.”

important to passengers but it’s now seen as an element within a wider communications platform. He describes it as a more “completely connected part of our digital ecosystem” to engage with customers.

The software system was recently upgraded. “Beyond additional content curation capabilities, the new UX [user experience] also provides a lot of features that are about informing our customers and tools to manage their experience with us a lot more effectively,” adds Green.

Our job is to make every flight an interactive journey for passengers

Dominic Green, Director of Inflight Entertainment at United, explains that the airline is moving away from the old perspective of regarding the IFE system simply as a media player. Providing movies and TV shows is still

Introduced in 2024, Kinective Media by United Airlines provides opportunities for brands and advertisers to connect with passengers. That facilitates monetisation and provides data-driven insights regarding passenger behaviour while using IFE.

Good data means being able to understand which content resonates with passengers and puts airlines in a position to supply more of what is popular.

“Content curation is very important to us,” says Green. “We have a team internally. We also work with our service provider to curate, to carefully select the content that we put onboard, everything from TV to music, and a growing number of alternative content types that are coming in that we have to bring to the mix.”

Above from left:

FlightPath 3D’s Luci brings bite-sized video content to the skies, which opens up revenue-earning possibilities for airlines; United Airlines is concentrating on personalisation with its Astrova IFE solution

Beyond live sporting action provided by Sport 24 and DIRECTV, that can mean news casting, podcasts and interactive wellness videos.

AirFi Leo brings real-time updates to passengers, including news, football scores and stock market prices. “Low-cost carriers, in particular, are pushing for more pay-per-access movie watching,” says AirFi CEO Job Heimerix. Live content such as sports, news and special events can also be accessed using Thales’ 360Stream. It’s the only onboard programming featuring a Digital Video Recording (DVR) capability that allows passengers to pause, rewind and skip to live – an experience that mirrors what people enjoy in their living rooms.

New capabilities

‘Personalisation’ is one of the buzzwords when it comes to onboard experiences and, increasingly, it’s a point of focus for IFE content curation.

Thales’ FlytEDGE IFE platform was introduced at AIX in 2024 and offers new capabilities.

“FlytEDGE is the first and only cloud-native IFE solution and the only system built for edge caching,” claims Kurt Weidemeyer, Vice President - Product Management at Thales InFlyt Experience. “FlytEDGE enables live personalisation creating ‘just-for-you’ IFE curated in real-time, with the first flying cross-domain recommendation engine, based on real-time interactions. With edge caching, passengers can now stream their favourite entertainment using their personal video subscriptions and continue watching their favourite shows from the ground to the air and across flights.”

updates, destination insights and smart recommendations. With 20 million AI-driven suggestions per month, Luci keeps passengers engaged while creating new opportunities for airlines to inspire and monetise travel.”

Automatic updates

Films and TV shows remain popular. Monthly IFE library updates were once common but tech advancements have accelerated the frequency with which IFE content can be updated, along with the method of doing so.

'Personalisation' is one of the buzzwords when it comes to onboard experiences

Short-form video, such as TikTok, now dominate entertainment and passengers expect it in the air too. FlightPath3D’s short videos of destinations have recorded over 70 million views while helping to make the inflight map more interactive.

Duncan Jackson, President of FlightPath3D, explains: “Just like ChatGPT revolutionised conversations, Luci is redefining inflight engagement – an AI-powered travel companion that transforms the inflight map into an interactive experience with real-time flight

Almas Rakhimov, Customer Relations Director at Aviasoft, is aware that curating and managing the content is often the responsibility of a department. “We can be a one-stop shop for them,” he says. “The content is delivered without engineers. It’s all done over the air: all the metadata, all the updates, we’re even able to deliver news every day to the IP system, without their need to connect to the internet or to send engineering staff to the aircraft to change the SSDs or SD cards,” explains Rakhimov of the automated system, which kicks in when an aircraft is on the ground. That means fresh content for passengers, many of whom still see flights as an opportunity to unwind while exploring the entertainment options supplied by their carrier. •

Above right: AirFi CEO Job Heimerix says the company’s AirFi Leo satellite system offers a low-cost solution for carriers looking to improve passenger connectivity and introduce money-earning pay-to-access services

LOOKING TOWARDS A BRIGHTER AND FAIRER FUTURE

Archana Dharni, Event Director for AIX, outlines what’s new and trending at this year’s show

AIX 2025 builds on its strong foundation with a fresh focus on sustainability, accessibility and digital transformation. We’re enhancing networking opportunities, ensuring attendees can connect with key decision-makers more effectively. The show will also place a greater emphasis on inclusive cabin design. Additionally, our conference sessions will feature more interactive discussions, tackling the challenges shaping the industry’s future.

Tomorrow’s world

AIX is the premier global event for aircraft interiors, offering a vital platform for airlines, OEMs and suppliers to showcase innovation. It is where cutting-edge seating,

lighting, materials, and IFEC solutions are introduced, shaping the passenger experience of tomorrow.

Hot topics

Sustainability remains a major theme, with exhibitors presenting lightweight materials, circular design practices and energy-efficient cabin solutions to help airlines meet the net zero ambitions. Passenger wellbeing is another key focus, with innovations in air quality, lighting and seating ergonomics. IFEC continues to evolve, with AI-powered personalisation, multiorbit satellite connectivity and nextgeneration entertainment systems redefining in-flight experiences. Key discussions will centre on accessibility, as the industry collaborates to ensure air travel is inclusive for all. Digital transformation, including AI-driven

engagement, will be explored, alongside supply chain resilience.

This year, we welcome an exciting line-up of new exhibitors, including CesiumAstro, showcasing advanced satellite communication; Yokohama Aerospace America, unveiling a PRM lavatory module; and Better-Mold (DG) Industrial Co, specialists in highquality moulded components. Other new names include Fraunhofer IPK, Amerex Corp and Senior Aerospace BWT, all bringing fresh perspectives and innovations to the show floor.

Meanwhile, we’re expecting a large number of first-time visitors and my advice is to plan ahead. The AIX app provides one platform to search the exhibitor and product directory and the conference programme, while our AIX Connect system is a great tool to book meetings before the show. •

Artificial intelligence

A fine balance

Balancing AI and personal interaction is tricky in the age of soaring air travel, says

Vimal Kumar Rai, Co-Founder and Managing Partner, Commercial Excellence Partners

Airlines face a paradoxical challenge: how to leverage technology while preserving the warmth of human interaction that so often determines the quality of the travel experience.

With passenger numbers set to skyrocket from 9.5 billion in 2024 to a staggering 19.5 billion by 2042, the pressure to innovate has never been greater. But in this rush towards efficiency, are we at risk of losing the personal touch?

The allure of artificial intelligence in aviation is undeniable. From chatbots that handle repetitive inquiries to predictive maintenance systems that enhance safety, AI is revolutionising many aspects of the business. Take IndiGo, for instance, whose AI chatbot has slashed customer service workload by 75%. Or Delta’s AI-driven entertainment system, which refines content recommendations to passengers.

Yet the value of human interaction remains irreplaceable, particularly when things go wrong. Consider a reassuring word during turbulence, or the empathetic handling of a disruption – these moments of connection are the difference between meltdown, mundane and memorable.

Supporting role

The key lies in striking the right balance. AI is best as a tool to empower and augment the human effort. Using AI to do the things it is best at – 24/7 data gathering and analysis, information organisation, scenario planning – is the first step. A number of airlines have by now successfully integrated AI into their customer-facing applications; recently Qatar Airways launched its conversational-AI booking tool through Sama (its virtual cabin crew avatar).

The role of airline crew is also set to evolve. In spite of the constant debate

In this rush towards efficiency, are we at risk of losing the personal touch?

on whether their primary role is safety or service (hint: it is both), these frontline ambassadors will become even more crucial in creating differentiated, human-centric experiences in one-on-one situations. AI might handle meal uplift ratios and even orders, but it is as yet unable to provide comfort and reassurance when needed most, turning stressful situations into an opportunity to build customer loyalty. AI could enhance crew efficiency by providing real-time insights into passenger preferences and needs. The next frontier of differentiation for airlines is their crew, who actually use the technology to deliver a level of (truly) personalised service.

Vimal Kumar Rai will speak at WCTE session ‘The Human Touch’ on Tuesday April 8 (Taste of Travel Theatre, from 11:15am).

•

Home screens

As more passengers bring their own devices onboard, airlines are taking different routes with their inflight entertainment, says Stuart Forster

For many people, the idea of travelling without a mobile phone, laptop or tablet is almost unimaginable. So, what’s the point of seatback screens?

Why are airlines still investing in them?

Ekrem Dimbiloglu, Managing Director of Onboard Strategy and Experience at Delta Air Lines, describes seatback entertainment as “where engagement is” and “where eyeballs are”. Data shows that over 80% of Delta’s passengers use seatback screens, which get sustained engagement throughout flights.

“It’s our most digitally engaged product…nothing comes close,” reveals Dimbiloglu, describing seatback entertainment as an “inclusive option” guaranteeing that passengers have a screen to watch. He argues that passengers look forward to the curated entertainment offered onboard.

Sofas in the sky

Providing a “living room experience” that people are familiar with is Delta’s aim, regardless of the route or aircraft. Delta Sync personalises entertainment content and enables picking up movies where they were left on previous flights.

Over the past two years, Delta has rolled out free Wi-Fi on more than 700 aircraft. Enabling multiple PEDs to be connected while also watching the seatback screen replicates how people interact

with their phones in front of the TV at home.

Similarly, Antonio Fernandez, Vice President – Product Design and Onboard Services at Aeromexico, says installing seatback IFE onboard its Boeing fleet was a “great decision” because it enables the airline to differentiate from competitors in Mexico. Yet the airline’s strategy is to use both, as part of efforts to maximise engagement. By the end of 2025, plans exist to have high-speed Wi-Fi on all Aeromexico aircraft.

Guillaume Vivet, Head of Customer Experience - Connectivity and IFE Strategy at Cathay Pacific Airways, agrees that providing premium entertainment drives investment in onboard hardware and that content selection is a key differentiator. More than just entertainment conduits, seatback systems are becoming cabin platforms: “It allows us to integrate with cabin lighting, to give control back to the passengers.”

Power to the people

By contrast, Southwest Airlines focuses on a mobile strategy. Matthew Kiesel, Customer Experience Strategy Head at Southwest, says: “We made a strategic decision a number of years ago to fully lean into the BYOD [Bring Your Own Device] strategy. We have 100% of our fleet equipped to stream video-on-demand. We have 100% Wi-Fi on our fleet and also offer live TV.”

Along with access to iMessage and Whatsapp, live TV and on-demand entertainment are complimentary on Southwest flights. Kiesel explains: “The majority of our customers connect on their own device and do interact with one of our products. Traditionally, we hadn’t offered in-seat power. So that’s something Southwest has added to our line fits and we’ve announced a couple of retrofit programmes that are already underway to bring in power across the fleet.” He believes passengers are less likely to use their phone to stream if they are concerned about running down the battery.

Plans are afoot for Riyadh Air to begin operating in the third quarter of 2025 with Panasonic Avionics’ seatback Astrova system. Astrova’s modular architecture means that, in the future, old screens can be unplugged and replaced, without requiring new certification.

Anton Vidgen, Vice President of Guest Experience at Riyadh Air, says the internet will be integral to its entertainment strategy: “Mobile-first is important. Having an engaging mobile experience is as important to us as the seatback experience.”

In 2024, an MR pilot programme was initiated by Lufthansa using Meta Quest 3 headsets. Containing a high-resolution display and an in-built sound system, the headsets were made available aboard select flights to passengers in Lufthansa Allegris Business class suites.

Passengers with access to the MR kit sat in front of traditional seatback IFE screens. While immersive, cameras in the headset meant that users still had a view of their surroundings, meaning it is not the same as a fully virtual reality (VR) environment.

Until battery technology for mobile devices improves, seatback IFE will remain strong

Vidgen says video gaming is also underexploited and something the airline will push going forward.

Virtual reality

Reliable high-speed connectivity is critical to the quality of onboard entertainment, regardless of whether it’s on seatbacks or PEDs. Yet until the battery technology of mobile devices improves, passengers will need to charge them at some point. That means the future of seatback entertainment is set to continue for the moment. By then it may be possible to make widespread use of mixed reality (MR) options on flights.

The pilot scheme offered a variety of games and entertainment, some specially designed for Lufthansa. This included travel-focused programming making use of interactive 360-degree videos, while wellness content encompassed active meditation sessions to enhance relaxation during flights.

Over time, the choice of headsets is likely to evolve. They may become more affordable, which could make them an option for Economy cabins.

Wearable headsets

Headsets would, of course, have to be comfortable to be used over multiple hours during long-haul and ultra-long-haul flights. Powering them would be another consideration. Then potential concerns relating to passenger awareness of announcements and emergencies would have to be addressed. •

Above from left: Carriers such as Delta have invested heavily in their IFE systems, with the aim of offering a seamless ‘living room’-style experience. Meanwhile, Lufthansa has already trialled augmented reality headsets

All aboard

* NEW ARRIVALS *

Based in Dallas, Texas, Letronics has brought a motorised lift to market that enhances the onboard experience for wheelchair users

Distressing stories about passengers in wheelchairs experiencing problems on aircraft tend to be widely shared, tainting both the reputations of individual airlines and the wider industry. Solutions to improve the experience for those passengers are inevitably welcome.

Enter Letronics: a company that is aiming to help wheelchair users settle onto aircraft with its WL 780 PRM Lift. Operated by ground support staff, the unit is capable of lifting people who weigh up to 450lbs (204kg) into and out of seats. At 14 inches (355mm) wide, it can be employed on a wide range of aircraft, from regional jets to modern wide-bodied long-haul planes.

Mobile and extendable

With a height of 60.5 inches (1,536mm), the lift has a minimum length of 47 inches (965mm) and extends to 68 inches (1,730mm). Typically, it is extended after turning past the galley.

Passengers are lifted and then lowered a maximum of two inches (50mm) while being transferred between the wheelchair and the aircraft seat.

The rear of the motorised lift goes into the row behind the passenger while the front slides into the row in front. At an event to demonstrate the WL 780 PRM Lift, Gregg Cohen, President of Letronics, explained: “When we slide this sideways, [the passenger] slides right in front of

The passenger is comfortable. It is a really smooth and simple ride, and that's all there is to it

their seat. Once they are in front of their seat, we move them back. You can see the motor moving them back. Then we lower and unhook them. The passenger is comfortable. It is a really smooth and simple ride, and that’s all there is to it.”

Battery life

The process is then repeated, in reverse, at the terminating airport. It is envisaged that each airport terminal would have at least one of the 107lb (48.5kg) devices, which would be stored on the ground rather than on the aircraft.

Typically, the product's 25mAh battery lasts a week – making it good for around 20 lifts.

A longer 96-inch (2,438mm) model is in development and anticipated soon. letronics.com •

OUR PRIORITY IS TO CONTINUE STAYING ON TRACK

Telesat’s Philippe Schleret explains what the Telesat Lightspeed network will offer airlines when it becomes operational...

Our LEO constellation was designed from the ground up for enterprise services, so we’re not directly targeting the consumer. Aviation is one of our top markets, so it was designed around the needs of inflight connectivity.

This is something that airlines and inflight connectivity providers recognise.

Airlines are seeing that what is coming is what they’ve been waiting for in terms of inflight connectivity.

Funding received

Our main challenge was receiving funding. We now have that, our LEO constellation is scheduled to become operational in the second half of 2027.

We have been looking at building this LEO network for a while. Now we've passed the challenge of the funding, the rest we’ve been working on for a long time, so it is all about execution.

We’ve ordered launches with SpaceX

to deliver the Telesat Lightspeed satellites to orbit, and our prime manufacturer, MDA Space, has announced several supply chain agreements related to our programme.

We need to remain focused on execution, so that we enter service as soon as possible. Our priority is to continue staying on track.

Beyond that, it is delivering what we designed it for. We are going to be working through channels, making sure they are ready to use and that the constellation provides the best quality of experience when we open the full global service for our customers.

Focusing on capacity

When you look at inflight connectivity, we can bring a very large amount of capacity and understand the growth of the needs. One of the characteristics we’re focusing on is capacity – where and when it is needed, automatically

and dynamically. So going through concentrated capacity around airports, our network will serve all aircraft with a very high speed and level quality of service. We can use some existing antennas, like the ThinKom Ka2517, an Airbus HBCplus linefit option.

Switching networks

An airline can start with a GEO network and, as soon as we are in service, switch to Telesat Lightspeed.

But we also evaluated all the existing antennas that can be compatible and have a plan for an electronically steerable antenna (ESA) in the future.

We think it is a little early to bring in ESA because it is new technology and airlines don't like taking risks – they are concerned about power consumption and feed dissipations.

This technology is maturing quickly and will be a solution in the future. telesat.com •