PAX IFSA Sept 2016

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VOL. 23, NO. 4



IFSA CHICAGO ISSUE U.S. Report JetBlue’s mentor program Delta One’s new menu United’s Polaris cabin








PAX International


26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada Tel: (1 905) 821-3344; Fax: (1 905) 821-2777 website:

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EDITORIAL OFFICES Rick Lundstrom, Editor-in-Chief PAX International 723 Jefferson Street, NE Minneapolis, MN 55413, USA Tel: (1 612) 378-0862


he International Flight Services Association should be rightfully proud of its accomplishments, as it completes its 50th year in existence with this year’s Conference in Chicago. Few organizations are lucky enough to build that kind of history. Notable competing associations have fallen by the wayside, but a strong corps of organizers has tenaciously held the group together through many downturns. The most recent — and substantial — came eight years ago, as the United States looked at a dire economic future in the midst of a contentious General Election (like the one going on this year). IFSA met September 13-15 on Disney property in Orlando when the rumblings of economic collapse made for a nervous event. While the group met, Wall Street was rocked with the shutdown of the investment bank Lehman Brothers, which was only the beginning of the aftershocks. Our coverage for that issue featured reports on Midwest Airlines, Virgin America and Amtrak. A catering summit that we attended in Beijing was scheduled for the same month, on the heels of an Olympics

in the same city. Cara Kitchens was still catering airline meals in Canada. It was the same year that ITCA founder Willie Seeman and I were spotted wearing identical shirts. It was a notable year for a number of other reasons, I’m sure. But if there is a point of looking back, it is to note that through good years and poorer ones, the people who have hung on are back again, in a great location. A city that survived an incredible fire in the 1800s has had its share of problems since, but still has a pretty strong pulse. We touch on that subject in a few of our stories for this issue. We hope you have a chance to enjoy some aspect of Chicago from its architecture, its music and its sports. Try some of its great pizza, craft beers and savor the city’s vibe. Next year may not have as many landmark anniversaries, but the people who continue the IFSA tradition from a small group meeting back in the 1960s will be around to welcome us again.

Fax: (1 612) 378-0852 E-mail: Melissa Silva, Editor Tel: (1 905) 821-3344 x21 E-mail: CONTRIBUTORS Mary Jane Pittilla

A R T D E PA R T M E N T Jessica Hearn E-mail:

ADVERTISING OFFICES Kevin Greene, Advertising Sales Executive Tel: (1 905) 821-3344 x31 E-mail: Jacqueline Hammill, Advertising Sales Executive Tel: (1 905) 821-3344 x30 PAX International is published six times a year (January/February, March/April, May, June/July/August, September/October, November/December) by PAX International, 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada. International Distribution. Subscriptions: $200 for one year; $300 for two years; $400 for three years. Art and photographs will not

Rick Lundstrom Editor-in-Chief, PAX International

be returned unless accompanied by return postage. The views expressed in this magazine do not necessarily reflect the views and opinions of the publisher or editor. September 2016, Vol. 23, No. 4. Printed in Canada. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. © PAX International magazine

CORRECTION In the Tech for Tomorrow section of the June, July IFEC, Interiors and MRO issue, page 32, PAX International incorrectly stated the charging ability of the Quatro Plus system from Imagik International Corp. The system is capable of charging up to four USB ports with an output of up to 2.1 Amps per port. PAX International apologizes for the mistake and any confusion it may have caused.

ISSN 1206-5714 Key title: Pax International  |  PAX INTERNATIONAL  |  3



VOL. 23, NO. 4


Contents U.S. REPORT


This is the second year JetBlue Airways has held its BlueBud program, helping local companies find a new market for products. This year the Bronx maker of a fiery condiment is learning the ropes of airline catering supply



The latest incarnation of Delta’s association with Union Square Events took to the skies September 1 with creations from North End Grill Executive Chef Eric Korsch


The new United Airlines intercontinental premium cabin product takes flight in December, promising service geared to rest and tranquility



Trends change. Travelers’ preferences change. This means onboard offerings too must change, always with a consistent focus on quality and marketleading technology, and gategroup is here to lead the transformation



Together with Delta Air Lines and Buzz, Alessi, the esteemed Italian Design Factory, is elevating the inflight dining experience with a bespoke and design-focused line of service products and tableware


A viable solution for making meal service more efficient and attractive, meal boxes are finding their way on board in a variety of styles


A rundown of the people and events planned for this year’s International Flight Services Association Conference in Chicago



VOL. 23, NO. 4





IFSA CHICAGO ISSUE U.S. Report JetBlue’s mentor program Delta One’s new menu United’s Polaris cabin





ON THE COVER: A shrimp appetizer on United Airlines’ Polaris Service. Photo Courtesy, United Airlines
















After more than 40 years in the meat processing and distribution industry, Chicago-based James Calvetti Meats is showing no signs of slowing down, with exclusive offerings and more developments on the way


The pizza category is brimming with creativity to cater to inflight snacking, as these suppliers are proving


Cheesecake manufacturers are going all out to tempt airline buyers with their new products, fresh formats and trendy flavors based on consumer demand


This year, IFSA will hold its second Craft Beer Experience highlighting a cross section of products from an industry that is growing rapidly and carving out a larger niche among the drinking public


As Henri Alcade comes to an end of his third decade with Flying Food Group, he looks back on a career that still fascinates him


Come and visit us @ IFSA Chicago*

19 – 21 September 2016

* McCormick Place Convention Center 2301 Lakeshore Drive, Chicago, IL 60616


Delta picks Seattle favorites for Flights from Sea-Tac Salmon and other fresh seafood served and sold at Pike Place Fish Market along with several of the Seattle’s local purveyors of fresh, sustainable food were on select Delta Air Lines flights from Seattle-Tacoma International Airport starting this summer. Beginning July 21, Delta offered First Class passengers fresh, seasonal meals crafted with ingredients from the following local suppliers: Pike Place Chowder; Pike Place Fish Market; The Pike Brewing Company’s XXXXX Stout Mustard; Uli’s Famous Sausage; Beecher’s Handmade Cheese; Le Panier Bakery; and Pappardelle’s Pasta. The launch on flights from Seattle to Los Angeles and San Francisco will expand to other mainline lunch and dinner flights between 900 and 1,500 miles. Sample menu pairings include: Pappardelle’s lavender fettuccine with Pike Place Fish Market’s wild Alaskan Coho salmon and Northwest Seafood Seasoning. Uli’s Famous German bratwurst and smoked bacon sausage is teamed with German potato salad and sauerkraut with sautéed apples. Also planned is a garden vegetable salad with Pike Place Fish Market candied salmon and Beecher’s Flagship cheese with lemon vinaigrette.

All menu pairings feature Pike Place Chowder’s clam chowder, Le Panier Brioche and a Le Panier chocolate macaron with chocolate ganache. The airline serves Starbucks® Pike Place® Roast and Starbucks VIA® Ready Brew Italian Roast decaf on all flights. Fremont Brewing’s Universale Pale Ale is available on Delta Shuttle flights from Seattle to Los Angeles and San Francisco. Delta offers more than 150 peak-day departures to more than 40 destinations from Seattle.

Houston company launches airline catering arm

Abby’s Aircraft Catering began supplying meals to Turkish Airlines’ Houston based flight TK34 in July with a scheduled service from Bush Intercontinental Airport to Istanbul. The core business of Abby’s Aircraft Catering has been focused on private in-flight dining in business jets, catering to the Fortune 500 companies with clients such as Chevron, ExxonMobil, and Phillips66. This is the first commercial airline contract for Abby’s Catering. Passengers on the flight are being served dinner, snack and breakfast. The menu cycle with Turkish Airlines will change every 30 days. Selections for economy and business classes are reflective to Turkish flavors and will be able to accommodate any dietary restriction as well. “We are very excited and pleased about this partnership which will showcase Abby’s capabilities in setting a new standard for aviation customers. Our teams have worked closely to ensure food quality and safety for these passengers traveling onboard

one of the best airlines in the world.” said CEO, Greg den Herder of Abby’s Catering, in July’s announcement. Abby’s Catering was founded in 1980 and acquired in 1988 by current ownership, Amber Green Corporation. Core business focuses is private and corporate aviation industry in the greater Houston area with divisions such as corporate aviation, corporate catering, retail delicatessen, and on-site cafeteria food services management. In March, the company announced it was adding 4,200 square feet to its operations to accommodate expansion into commercial airline catering. The company has since taken delivery of high-lift catering trucks from Mallaghan.

FFG picks up new customers over summer Flying Food Group has picked up new business catering Allegiant Air flights at Los Angeles and Ethiopian Airlines out of Newark. FFG also caters Kuwait Airways out of New York. Allegiant became FFG’s customer at LAX in May. In February, Allegiant established a base at LAX, providing service between Los Angeles and 12 markets. 8  |  PAX INTERNATIONAL  |  SEPTEMBER 2016

In July Ethiopian Airlines added four weekly flights from Newark to Addis Ababa with a stop in Lome, Togo. In late June, FFG began catering Kuwait Airways’ six weekly flights between New York Kennedy and London Heathrow and Kuwait City. FFG took over service to Kuwait in late June.


AIC signs Air Djibouti in meal deal Addis International Catering has been picked by Air Djibouti to provide all meals for the airline as it starts up operations from DjiboutiAbouli International Airport. AIC will produce frozen meals at its Flight Catering Centre in Addis Ababa that will be shipped to Djibouti for outbound flights. AIC will also cater flights departing Addis Ababa. Air Djibouti’s Commercial Director Ian Patrick was recently at the Addis facility for a menu presentation. A range of international dishes has been selected for uplift for this two-class operation. AIC is providing nearly 1,000 meals for Air Djibouti’s Hajj flights operating JIB-JED, with more in September. Regular operations are expected to begin later this year and Haj chartered flights are already scheduled.



AK-Service supplies eco-kits for Russian airline AK-Service has renewed the amenity kit offering for S7 Airlines’ Business Class passengers. In line with the airline’s environmental initiatives, the kits are eco-friendly, made with paper that is 100% recyclable. The bag features a picture of famous Russian modern artist, Dmitry Shorin. Inside, passengers will find the standard comfort items to aid with their journey, such as socks, an eye-mask and earplugs, as well as refreshing sweets and Natura Siberica hand cream. “We are very happy to have worked with S7 Airlines for such a long time and very pleased that they continue to renew our kits each year,” said AK-Service in a release announcing the new kits. Paper kits from AK-Service


ANA launches new Tastes of Japan this month The 13th phase of ANA Group’s “Tastes of Japan” campaign will serve passengers products from Akita, Saitama and Shimane prefectures between September and November. The project, which introduces regional beverages and cuisine to ANA flights, airport lounges and other services, is designed to raise the profile of Japan’s lesser-known prefectures, particularly to overseas customers, and drive tourism to Japan. The project is also intended to stimulate local economies, in part by boosting consumption of regional agricultural products. For International Business Class passengers, ANA will offer Akita Cuisine. The main dish of Hinai-jidori chicken is served in the classic Akita specialty of kiritanpo nabe (skewered mashed rice hot pot). At DINING h restaurant at the ANA SUITE LOUNGE at Haneda Airport, there will be beef filet and foie gras sauté with Fukura French toast in blueberry sauce. Fukura refers to a spicy French toast version of cake made from Akita tofu, which pairs with the meat sauté and vegetable side.

72-HOUR SHORT RIB The Professional’s Choice.

Featured in November at DINING h restaurant at Haneda Airport is Musashi wheat-fed pork loin from Saitama Prefecture, fried in onions and ginger. A delicacy of late falls; the pork is renowned for its delectable balance of rich red and sweet fatty meat prepared in the classic ginger-fried style. Served at the ANA SUITE LOUNGE at Haneda and Narita Airports is gourmet onion bread made with Hanamanten brand wheat grown in Saitama. Dough created from this wheat is kneaded with onions, black pepper and coarse-grained green pepper, then baked to a flavorful finish. Served in our International First Class is fried tilefish caught in Shimane Prefecture, paired with sautéed abalone and flavored with garland chrysanthemum puree and olive oil. The light and tender texture of both the tilefish and abalone from Shimane is made with puree sauce with chrysanthemum leaves. At DINING h restaurant inside the ANA SUITE LOUNGE at Haneda Airport, a September special is rockfish harvested from the waters of Shimane Prefecture will be prepared in a sauce of seaweed salt from the Hamada region.

Visit Booth 433 to learn more about our international team of award-winning chefs. Cuisine Solutions continuously develops innovative recipes that offer on board customers flexibility, efficiency and unmatched flavors and textures. These beef short ribs are slow cooked in their own juices for 72 hours through the art of sous-vide—an innovative method of precision temperature cooking. Cuisine Solutions does everything it takes to deliver a flawless dining experience.

Visit CUISINESOLUTIONS.COM to learn more about our company and products. Or call 888 285 4679.



Buddy’s Kitchen welcomes new chef Buddy’s Kitchen, Inc. in Minneapolis announced this week that Chef Joe Chiovera has joined the team as President of Emerging Channels and Innovation, which includes leading the Innovation team for the Airline Division. Chiovera has more Joe than 30 years experiChiovera ence. His training includes a Bachelor of Arts from Johnson & Wales University in Providence, Rhode Island. For the past three years he has worked with Buddy’s as Consulting Chef through his consulting firm XS Foodservice & Marketing. “Joe joins the company comes to Buddy’s at an exciting time of significant growth for the company,” said a release from the company. “He brings an uncommon blend of culinary expertise and business acumen to his new position. Joe’s warm, outgoing

personality and attention to detail are well-suited to Buddy’s ‘customer-intimate’ business model, as well as his role as mentor to a young, promising culinary team.”

Parsons joins AMI Inflight AMI Inflight has announced the addition of Jeremy Parsons to its team of account executives. Parsons comes to AMI from gategroup where he began working in 2007. During his time at gategroup, Parsons held positions as a Director of Sales and Service Pourshins/Supplair and General Manager of Supplair U.S. Parsons holds a Bachelor of Arts degree in History from West Virginia University. He will be temporarily based in Atlanta and will eventually relocate to Jeremy Chicago. Parsons “With his varied developmental, logistical and operational experience, Jeremy is a welcome addition to the AMI family,” said the company, in a release announcing his appointment.

The Power of Global Partnerships Working for You!

Come visit us at Booth 538/540 14  |  PAX INTERNATIONAL  |  SEPTEMBER/OCTOBER 2013


Serrano peppers grown around New York City form the base of The Bronx Hot Sauce


This is the second year JetBlue Airways has held its BlueBud program, helping local companies find new markets for their products. This year the Bronx maker of a fiery condiment is learning the ropes of airline catering supply by RICK LUNDSTROM


he Bronx Hot Sauce is a simple blend, of Serrano peppers, onion, garlic, apple vinegar, salt and sugar. When blended right, Chef King Phojanakong said the product is something easily produced in the short New York growing season and creates a sauce nicely blended with the right balance of acidity and sweetness. With attention to quality and access to local ingredients, the product may be a strong seller on its own. But as much the flavor, JetBlue Airways was impressed with the story behind the sauce. The airline will now mentor its makers through the process of preparing it for airline catering, as the winner of its second Bluebud Program. The airline is mining the rich New York environment for culture and cuisine to find companies with a story, and a history of corporate responsibility. JetBlue is also searching the area to find suppliers of sustainable and innovative food products for its own service. Last year, the airline picked New York’s Hot Bread Kitchen for the BlueBud award. The kitchen specializes in many varieties of bread, but making its products are foreign-born and low-income women who are trained in industrial baking with hands on preparation and classroom education. The Bronx Hot Sauce’s story starts in the community and rooftop gardens that are spreading throughout the crowded city. More than 40 urban farms and community gardens are given Serrano pepper seeds to form the base of the hot sauce. Most of the people planting and growing the peppers are volunteers. Once the peppers mature, growers are paid a premium price and pro-


cessing begins. After the sauce is prepared, it is shipped to stores around the city. The sauce was developed by King Phojanakong, chef-owner of Kuma Inn and Tito King’s Kitchen at Jimmy’s 43, in New York City. Phojanakong is a New York native who has earned a reputation in the burgeoning Filipino cuisine scene. The chef worked with two companies in New York, Small Axe Peppers and GreenNYC. The next step for The Bronx Hot Sauce will be the offices of JetBlue Airways, and the airline’s caterer out of New York Kennedy, Flying Food Group. “Bronx Hot Sauce can meet with every person at JetBlue who basically, in some capacity, touches food and beverage,” said Sophia Mendelsohn, JetBlue’s Head of Sustainability. Among those will the airline’s legal department, marketing communications, procurement and catering. The sauce maker will then venture on to learn the logistics of transferring food from caterer to aircraft in all kinds of conditions. Hot Bread Kitchens products are part of the JetBlue menu, and while no agreements have been reached with Bronx Hot Sauce, Mendelsohn said the product could fit into a JetBlue menu as accompaniment to sandwiches and Bloody Mary mixes. With the award, Bronx Hot Sauce could market its products to any potential airline customer with no exclusivity to JetBlue. Part of the mission of the program, the airline stresses is connecting diverse suppliers with interesting products that have a backstory. Each of the two years, she said JetBlue has received approximately 100 entries for the program which it then narrows down to 10 finalists.

“What really stood out for both Bronx Hot Sauce and Hot Bread Kitchens is their strong corporate ethics,” said Mendelsohn. “This idea that corporate responsibility is embedded into the product and the fact that the products would not exist without the corporate citizenship.”

The Bronx Hot Sauce joins Hot Bread Kitchen as recipients of the BlueBud award

For over 30 years, WESSCO has specialized in supplying a wide range of products for our airline customers worldwide. From amenities, to passenger comfort, to food & beverage service ware, we design and deliver the items you need to provide an exceptional experience for your passengers.


Fall favorites B The latest incarnation of Delta’s association with Union Square Events took to the skies September 1 with creations from North End Grill Executive Chef Eric Korsch

Simple fare with seasonal ingredients is at the heart of the new Delta One service.


eginning September 1, passengers flying in the Delta One cabin on select trans-Atlantic and transcontinental flights of Delta Air Lines were served the first meals designed North End Grill’s Executive Chef Eric Korsh. Some of North End Grill’s signature dishes that Korsh translated for the inflight experience including pink sea trout with turnips and pearl onions and North End Grill’s classic opera cake as well as short rib cannelloni with port, black truffle, wild mushrooms and parmesan. In addition to partnering on menu development, the actual dishes are being prepared daily in the Union Square Events kitchen, located in Chelsea. The kitchen is home to the catering and venue hospitality arm of Union Square Hospitality Group. The new menus are a continuation of the airline’s association with the group that started March 1, with the Italian influenced meals from Union Square Café Executive Chef and partner Carmen Quagliata. “We selectively chose to partner with North End Grill and Chef Korsh as they share in the same philosophy of serving fresh, local and seasonal food to customers,”

U.S. REPORT said Allison Ausband, Delta’s Senior Vice President – Inflight Service, in a release on the new fall service. “They prepare food in their restaurants every day for customers in New York so why not partner with them to prepare meals for our customers in the air?” The menu is featured in Delta One on all westbound flights from John F. Kennedy International Airport to Los Angeles International Airport and San Francisco International Airport. Menus created by Korsh will be offered in Delta One for

breakfast, lunch and dinner. Some of the items will refresh on the first of each month from September until November 30. In addition to North End Grill’s menu, Delta is featuring the fresh, local flavors of fall on board in its First Class and Delta One cabins throughout the network. Delta’s consulting chefs Linton Hopkins and Michelle Bernstein have created menus using ingredients produced by local purveyors and artisan suppliers. The menus are designed around fall harvest In addition to North End Grill desserts, Delta is also offering dark chocolate and honeysuckle gelato

ingredients like root vegetables, legumes, wild mushrooms, beets and potatoes. The latest menus pair with Delta’s 2016 wine program curated by Master Sommelier Andrea Robinson. She has sourced a number of locally made wines from small batches. Delta said this season’s wine selections have an overall richer quality to stand up to the fresh fall flavors. In honor of the 150th Anniversary of the Jack Daniel Distillery, Delta is also serving Jack’s Birthday Classic, a take on the “Jack and Coke” cocktail, on all flights within North America. Passengers are also being served Samuel Adams’ seasonal brew, OctoberFest, which will be available on flights within North America and outbound U.S. flights to Europe and Latin America. Passengers traveling in First Class on all long-haul North America flights out of Atlanta be served Dark Chocolate gelato, the new fall rotation, from one of Atlanta’s shops, Honeysuckle Gelato. Delta began serving Honeysuckle Gelato on board in the summer of 2015.

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The new United Airlines intercontinental premium cabin product takes flight in December, promising service geared to rest and tranquility by RICK LUNDSTROM


or centuries, the North Star — Polaris — perched at the end of the constellation Ursa Minor (the smaller bear, also known as the Little Dipper) guided everyone from sailors at sea to slaves running from their owners to freedom. Polaris signified nearly true north, and stayed constantly in one place, guiding their travels as the night sky spun in circles around it. This year, planners and United Airlines adopted the star as the new name for its premium cabin intercontinental service. However, instead of picking it as a symbol of a restless group of travelers, Polaris will be the name of service designed for relaxation and comfort, as the world of the traveler stays in constant motion. “Through research we did, overwhelming feedback (was) that customers who travel in Business Class internationally want to arrive rested and ready to go,” says Todd Traynor-Corey, one of United’s Managing Directors in Food Services. “We knew it was really important that concept was at the center of everything that we did from the amenities to the food.” Creating the Polaris cabin has been a two-year process for the airline and the first time since 2012 that the intercontinental service has been changed. Starting in December, passengers in Polaris will be relaxing in a cabin designed by Acumen Design and PriestmanGoode and settling into lie-flat seating from Zodiac Aerospace United Kingdom. Also available will be slippers and customized pajamas.


Bedding is from Saks Fifth Avenue and amenities include lavender pillow mists and products from Soho House & Company’s Cowshed Spa. But the enhancements don’t stop there. United has selected 55 new pieces of equipment for the tabletop service. Among the suppliers are RMT and Watermark. United has also turned to one of its longtime culinary partners, The Trotter Project and chefs such as Billy Kim of Chicago restaurants Urbanbelly, bellyQ and Belly Shack to develop the meal service.

Polaris ambience and flavor

The look of the new cabin was the result of 12,000 hours of research, where the airline concluded that sleep, above all, was the priority for international Business Class passengers. United then set out to develop a cabin of suite-like pods with lumbar supported seating, mood lighting and a ‘Do Not Disturb’ sign. “United Polaris’ path-breaking design and sleep-enhancing focus was inspired and informed by insights from hundreds of customers and employees, inflight product simulations and more than 100 product evaluations,” said a June release from United Airlines. First aircraft to receive the upgrades will be United’s 777-300ERs. Later, the cabins will be installed on 787-10s and A3501000s, followed by 767-300s and 777-200s for retrofit. Traynor-Corey said work on the meal concepts began approximately 18 months ago when United Airlines first got together with The Trotter Project, impor-

Mood lit and quiet, United’s Polaris cabin is built around a passenger’s desire for sleep.

tant passengers, employees and tasting panels. United officials then began traveling to caterers in North America. After that, tests involved packing the aircraft. Test flights conducted on the ground have also been completed. Approximately 70% of the airline’s 37 catering partners will be supplying the airline with Polaris food service products, said Traynor-Corey. There was also work on important service details at its international stations. Though the menus are completed, he said international destinations would have the ability to add products as seasons and time of year dictate. Polaris passengers will have the choice of four or five entrées that will be part of the menu for three months. Appetizers and salad choices will be changed monthly.

Passengers will have the choice of four or five entrées in the new Polaris Service

UNITED AIRLINES Menus will be more closely tied to the seasons. Aside from the menu choices; passengers will also notice a number of changes in the way the service is presented. With a number of flights leaving late in the evening, United plans a product that can be delivered quickly without the feeling of being rushed. In addition to standard entrée choices, passengers will be able to pick from a lighter salad topped with a protein component like salmon or chicken. Every Polaris flight will end with breakfast or snack options; and on flights of more than 12 hours, a mid-flight snack such as lobster macaroni and cheese will be available. The airline has also developed a number of desserts including made-toorder ice cream sundaes and chocolate truffles or warmed apple pie. Doug Frost has been the airline’s sommelier for many years. Among his initial choices for the wine list are Delas Les Challeys 2015 Saint-Joseph; Esprit de Valandraud 2014 Saint Emulsion; Domaine Seneschaux 2014; Chateauneuf-du-Pape; Domaine Champy 2014; Savigny-les-

Beaunes; and COLBY Red 2014 from California. Three reds, three whites, a Champagne and Port will be part of the Polaris service. The airline will also be offering a wine flight service concept with a specially developed wine tasting trays. Other wines, such as a selection of Greek labels are planned for future service. The Polaris experience will also be felt on the ground. United Airlines plans an

“exclusive portfolio” of products at nine locations. The airline developed some custom-designed chairs, private daybeds and showers. The chef-inspired hot meals will be available before boarding. The first lounge will open at Chicago O’Hare on December 1, followed by lounges in Los Angeles, Sand Francisco, Houston, Newark, Washington Dulles, Tokyo Narita and London Heathrow next year.

On morning flights, United plans Mimosa cocktails and Bloody Mary’s with Tito’s vodka as part of the Polaris cabin service

Supplying Airlines & Travel Caterers for over 20 years

Passionate About Puddings

Gourmet desserts tailored to meet the needs of your customers



El Picoteo, one of the many gourmet food stalls at gategroup’s stand at this year’s WTCE in Hamburg

A revolutionary



elcome to the future, brought to you by gategroup. We invite you to personally experience our vision, complete with an exciting and allnew innovative retail approach, at the 2016 IFSA Conference in Chicago.

gategroup at IFSA Expo 2016 – A glimpse of the future

We’re pleased to provide a glimpse of our ONEgategroup approach, and how our combined expertise in Culinary, Retail, Technology and Innovation can help you bring back the magic of flying. Our focus on the future means we continuously develop and present revolutionary food concepts, new and advanced products, and a retail business model based on market-leading trends and technology.

Trends change. Travelers’ preferences change. This means onboard offerings too must change, always with a consistent focus on quality and market-leading technology, and gategroup is here to lead the transformation

gategroup stand at IFSA. As a true pioneer and trendsetter in delivering the most advanced, bespoke offerings, gategroup invites you to enjoy a radically different consumer-centric experience. Following our success at 2016 WTCE in Hamburg, our IFSA stand is set to ‘wow’ visitors with distinctive food stalls and an impressive retail and tech area showcasing

beautiful curated retail solutions, customized to travelers’ needs. Our IFSA Food Festival will showcase various revolutionary culinary concepts, each offering regionally inspired cuisine ideas for both front-of-cabin and main cabin passengers, as well as retail on board. Participants at WTCE will see the return of food specialists The Hungry Nomad for

Dishes served at gategroup’s IFSA Food Festival will be presented on plates designed and produced by deSter with complementary cutlery also by deSter

Expanding the traveler’s imagination

Our guests will discover an evolution in quality, inspiration and imagination at the  |  PAX INTERNATIONAL  |  25

INDUSTRY INNOVATORS: ONEGATEGROUP delicious North American fare (think BBQ pulled pork sliders with coleslaw salad), including gategroup’s own Gourmet Beef Burger in a brioche bun; La Cantina to spice it up Latin American style (Argentinian beef empanadas, Peruvian-style ceviche, Mexican burritos and more); and The Mad Bakers (where guests will go mad for the freshly baked croissants, English muffins, open-faced sandwiches and other delicacies). Guests will enjoy our chefs’ skillfully crafted dishes presented beautifully on plates designed and produced by deSter, with complementary cutlery also by deSter. Also on offer will be trendy beverages, freshly made hand-roasted coffee, soothing teas and dashing cocktails. Food is a universal experience that brings people together, and gategroup understands that a truly great culinary experience can improve the wellbeing of passengers.

Transforming the business

It is our belief that the onboard retail experience can be significantly enhanced through an innovative and consumer-centric offering, and gategroup will surprise with a completely new retail offering unlike anything seen before. We believe in putting the traveler at the

heart of everything we do. This is reflected in ‘Absolutely ONE’, a turnkey solution designed to enhance the traveler’s experience. The concept offers passengers more choice and control as well as larger meals, faster meal service and a more comfortable dining experience, while providing multiple benefits to the airline. Absolutely ONE features the best in class in pre-order and on-the-go fresh and tasty, gourmet flavors of the world. We also offer a solution for airlines to boost their revenue through a new imaginative on-board retail concept with customized boutique and food and beverage trolleys, including Absolutely ONE. gategroup has further built on the collection of branded trolleys introduced at WTCE. A new selection of unique branded trolleys will be on display at IFSA, each carrying a wildly diverse array of curated products, developed together with gategroup’s suppliers and brand partners. A deSter trolley containing the latest in service equipment and two Harmony trolleys carrying luxurious amenities and comfort items will also be on display. Finally, gategroup is offering a tech-cafe to demonstrate the latest developments in pre-order/pre-select (POPS™) and other trusted and proven platforms GP™, IFX™

and TS™. Our future is phygital, after all, offering endless opportunities and potential.

Creating the future of travel hospitality

The airline industry is up for a change, and gategroup is here to lead the transformation. We look forward to bringing together like-minded people who are focused and energized around the same goals: creating the future of travel hospitality in unexpected ways to delight the traveler. gategroup is constantly setting greater goals and new standards for us and, in turn, for our customers. These standards are based on a powerful understanding of travelers past, present and future. Together, we transform these insights into wonderful new products — value-added products that elevate the traveler experience, expand the consumer’s imagination and create a truly memorable and enjoyable experience. This year marks the rebirth of gategroup, and the energy is vibrant, dynamic and filled with promise. As the leading global provider of passenger experience solutions, gategroup invites you to join us in Chicago at the 2016 IFSA Expo. Together we can energize the world of travel.

gategroup will be displaying a new selection of unique branded trolleys at IFSA, similar to the customized boutique and food and beverage trolleys presented at WTCE this past April (pictured)



your needs

is what we do best. Legacy carrier or low-cost airline; economy, business, or first class; direct or connecting flight; local cuisine or a meal for special religious or dietary needs‌ every company is different, every flight is unique, every one of your passengers deserves our utmost attention. With our broad palette of savoir-faire, committed employees, superb product offers, and premises on four continents, we stand ready to serve you, equipped with the solutions best-suited to your needs.

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ou Design and production:



Matteo Alessi, CCO Europe and North America of Italian Design Factory Alessi holding an iconic Alessi-designed kettle


inclined Together with Delta Air Lines and Buzz, Alessi, the esteemed Italian Design Factory, is elevating the inflight dining experience with a bespoke and design-focused line of service products and tableware by MELISSA SILVA


hen Matteo Alessi, CCO Europe and North America of the esteemed Italian Design Factory Alessi, met with global creative agency Buzz and Delta Air Lines at the World Travel Catering Expo (WTCE) in Hamburg two years ago to present an idea to improve passenger service on board, he found himself entering what would become a very open and honest collaboration — one that would bring his unconventional ideas to fruition. The collaboration in question will see the completion of a bespoke and inspirational line of plates, glasses, flatware and service products conceived by some of the renowned designers in Alessi’s network,


for use in Delta’s Delta One and First Class cabins, which is set to roll out mid-2017. This project marks the first time Alessi’s signature functional, yet modern designs will appear inflight on a major airline. “All three players — Alessi, Buzz and Delta — were involved from the beginning, in all of the steps, so it wasn’t just, here is the tender, send me your reply or your submission and we’ll tell you if we like it or not,” explains Alessi. “It was more of a collaborative project that involved a lot of workshops in order to develop ideas together, checking halfway through the process to determine whether the direction was a good one or not.” Accustomed and open to creative

change and international development, Alessi was pleasantly surprised to find Delta to be very open to his suggestions, which can be viewed as quite different from what airlines are accustomed to hearing in the industry. “We understand every aspect and detail of the travel experience matters to our customers,” said Robyn Klein, Delta’s Managing Director – On Board Services. “Working alongside the talented and creative teams at Alessi, a design house that continues to set the standard for innovative and unique design, we’ll bring to the airplane an uncompromising level of elegance and service that builds on Alessi’s renowned design inspiration.” Alessi was equally impressed by Buzz’s responsiveness and accommodating outlook. “Buzz was very good at making sure that all the creative ideas that our designers came up with could actually be implemented and delivered in an industry that has a lot of boundaries that need to be respected,” he adds. As expected, the process — which is still ongoing — has seen its share of challenges; but overcoming such obstacles, has been easier than expected, a result of the expertise of each partner. “Each of the players is an expert in one of the fields — Delta on the experience they wanted to create, Alessi on creativity and Buzz on coordination and making sure that everything stayed within what is feasible and what can work on an airline in terms of logistics, costs, weight, materials and durability,” explains Alessi. Keeping in line with his company’s design-focused heritage, Alessi wanted to give designers the maximum freedom, encouraging them to work with an array of different materials, while working together in a collaborative fashion. In addition, Buzz’s expertise in selecting the right materials — those that will perform well within the constraints of the aircraft cabin was key, Alessi explains. “Equally key was Buzz’s experience in terms of the tactile experience — the overall look and feel of the materials we selected,” he adds. Regarding the look and feel, Alessi’s intention with the new line of tableware and service products was to appeal to as many senses as possible — not just the appearance, but also the tactile experience of using the products and how it can enhance the overall passenger experience. “It may sound silly, but the sound that flatware makes when it touches the plate — that can either be disturbing or something that complements the onboard dining

60 s i nc e 1 9


The collaboration between Alessi and Delta marks the first time Alessi’s bespoke designs will appear inflight on a major airline

experience,” Alessi explains. “Also, the color and the finishing can complement the food and encourage the passenger to enjoy the food even more — that’s what we tried to work on.” As Alessi explains, the experience of the tableware and the sensory aspects of that experience — the sound, look and feel — directly influence how the food is enjoyed. This experience is heightened when inside an aircraft cabin, where the passenger’s attention during meal service is essentially focused in one direction — on the tray in front of them. Unlike in a larger space such as a restaurant, where a diner’s attention can be diverted elsewhere — to the person seated in front of them and the patrons at

other tables — the cabin is much smaller, more enclosed therefore intensifying the passenger’s sensory perceptions and in turn, making the design of the tableware that much more critical. “There are a lot of little things that taken singularly or on their own, a consumer wouldn’t notice, but are all part of good design,” explains Alessi. “Good design is something that is not obvious, but at the end of the experience, you feel better. You may not be able to put your finger on why you’re feeling better, but you are. It is all part of it — all of the details matter, and in the end you just feel better because holding the flatware felt good in your hand; it was a good experience. All the little things add up and in the end you create a better experience for the consumer.” No stranger to good design, Alessi can recognize where it is present and where it is lacking and more importantly, where it can be implemented, such as on board an aircraft where oftentimes it can be neglected, especially when it comes to food service. “Just because passengers are inflight doesn’t mean they have to have a bad experience,” he says. “The whole idea, the whole concept for this project started with


the idea of providing a fine dining experience on board, which requires good food and good quality products to serve and consume the food with.” On the other hand, Alessi, being a newcomer to the passenger services industry, has been able to gain useful insight while working on the project, thanks to Delta and Buzz. In the months that remain until the line is launched next year, Alessi and his partners are discussing the possibility of taking their efforts one step further — off the plane to be exact. “We’re making sure that we have explored beyond just supplying the products, and are discussing how to provide the consumer with a wider scope of experience, beginning when he or she enters the lounge before the flight, during the flight, and potentially even after the flight,” explains Alessi. This would involve the option of creating bespoke products that can only be purchased by Delta club members and making sure that these passengers have what Alessi calls, an “Alessi for Delta experience” in the lounge, inflight and also when they arrive home, bringing with them a part of the experience.


At DFMi, we know moving at a fast pace is the only way to keep up with customer demands. Based strategically in major airline cities, our sales force is hard at work building global relationships. We pride ourselves on our streamlined yet flexible workforce that allows us to create unique and customized offerings. Our continued international expansion helps grow our list of service offerings as well as our reputation as a premier food & serviceware company. Just ask around.

©2016 DFMi, Inc. All rights reserved.




glory by


Calvetti Culinary Creations Chefs at work

After more than 40 years in the meat processing and distribution industry, Chicago-based James Calvetti Meats is showing no signs of slowing down, with exclusive offerings and more developments on the way


he city of Chicago has long been associated with the commercial meat industry and more importantly, its transformation. The opening of the Union Stockyards, Chicago’s meatpacking district in 1865 — originally swampland, which was transformed into a centralized processing area — helped to position Chicago as the epicenter of the meat-packing industry in America, with allegedly more meat being processed in the city than in any other place worldwide, from the Civil War until the 1920s. No stranger to its city’s history, Chicago-based James Calvetti Meats, a second generation family business, has been processing and distributing high-quality grain-fed meat for more than 40 years. The company’s ties to the Union Stockyards in Chicago go back to James Calvetti, after which the company is named, and his first job as a messenger boy for Swift and Company, a meat processing company located in the Yards in 1936. 32  |  PAX INTERNATIONAL  |  SEPTEMBER 2016

“He learned the meat trade ‘from the bottom up,’” says Jamie Calvetti, President of James Calvetti Meats and the son of James Calvetti. “My father moved within a few years to one of the premier beef ‘breaking’ and portion cut meat companies in Chicago where he learned his sales craft and just as importantly, learned about and how to sell portion-cut meat.” With his natural sales ability, Calvetti started selling to airline caterers at Midway Airport in 1949, which at the time, was the busiest airport in the world. It wasn’t long before his business started to grow, along with the industry. Fast-forward to today, and business is nothing less than booming. “So far, 2016 has been a great year,” says Calvetti. “We are now supplying real French-style sous-vide food to airline caterers on two continents for some of the largest and fastest growing airlines in the world, and have partnered with some of the best companies in our industry to create exciting synergies. That

said, we are never satisfied and still have a long way to go.” Behind the development of the company’s French-style sous-vide food is Calvetti Culinary Creations (CCC), the marketing arm of James Calvetti Meats, which specializes in the sales and development of custom, ready-to-eat sous-vide food products — made by following the traditional French method — as well as pre-seared, ready-to-cook foods for airline and hospitality catering. Developed in 2013, CCC was created in response to a growing demand for unique, high quality, ready-to-eat foods for First and Business Class service. “Custom designed, fully cooked and pasteurized — true French-style sous-vide products fit this need perfectly,” says Calvetti. “We are in the right place at the right time.”

Riding the waves

To be a part of the meat processing and distribution industry for 42 years does not come without its challenges. Calvetti recalls his father’s first major challenge — in the aircraft catering industry specifically — which involved the transition of passenger aircraft from turboprop aircraft, such as the Douglas DC 6’s and Lockheed Constellations, to passenger jet aircraft, such as 707s and Douglas DC 8s. “The lore is that industry people told my

JAMES CALVETTI MEATS A seared and grillmarked fully-cooked sous-vide Calvetti beef fillet, ready for boarding


father, ‘Calvetti, they’ll never have any time to serve food.’ Of course, the economy was growing, the business grew rapidly and he rode that wave successfully,” says Calvetti. The next major hurdle involved the introduction of frozen pre-made meals served in Y Class. “Previously, everything was made on the ground,” explains Calvetti. “My father overcame that challenge by selling to the frozen meal manufacturers directly and providing the same high-quality steaks and roast as before for First Class.” When Calvetti’s father started the company in 1974, the main challenge at the time was simply being a small new company in a very competitive industry. But as with the other challenges, this too was overcome. “Business moved along though, and grew fairly swiftly until the late 1990s, which were difficult financial times for the major U.S. domestic airlines,” explains Calvetti. “Then of course 9/11 hit and within 18 months, our air catering business was cut in half.” The 2007-08 economic collapse was yet another hurdle. More recently, the cultural change within the company from the ready-to-cook business to the readyto-eat business has been nothing short of a challenge, but one Calvetti is confident the company will overcome. And to what does Calvetti attribute this hardiness? His answer is quite simple: his family’s history and the subsequent wisdom that has been passed down. “It is our experience that has gotten us to where we are today.”

Visit us at IFSA 2016! Booths 128 – 134 tel : + 39 0758783001 e-mail :  |  PAX INTERNATIONAL  |  33



inside the box

A viable solution for making meal service more efficient and attractive, meal boxes are finding their way on board in a variety of styles by



he way in which food is presented has always been a key factor in the overall enjoyment of a meal. Simply put, when food is presented neatly, it is likely more appetizing. A meal box is one such way in which food can be presented in a neat and orderly fashion. Because of its compartments, meals served in a meal box appear to be organized, with each food item having its own space, or as Benjamin Franklin famously said, “A place for everything, everything in its place.” The bento, a box-shaped container that originated in Japan, was designed to hold a variety of food items — a result of separate compartments — to make meals more portable. This food service concept has made its way into many households in the form of the lunch box, and is now making its way on board aircraft as an orderly and aesthetically pleasing way of serving inflight meals. The SWISS Bento Box developed by Clip Limited


One of several different meal boxes from Global Inflight Products’ Green is Possible line

Clip Limited, a Hong-Kong based startup provider of creative onboard solutions, has tapped into the bento box trend, launching the reusable SWISS Bento Box for SWISS International Air Lines this past July. Designed for medium-haul flights where traditional tray service is not an option for Economy Class passengers, the box — from the crew’s perspective — is easy to distribute and much easier to collect than alternative cardboard boxes, which become torn and crushed after use. “The box is more appealing and highly appreciated by the passengers; it’s almost as they receive a gift,” says Cindy Lam, Director of Clip. “It changes the presentation of the meal and enhances the passenger’s perception of the whole experience. Furthermore, passengers are getting more and more sensitive to sustainability issues and are happy to see a rotable solution being implemented to replace a disposable one.”

Also happy, is the airline’s budget. Comparing the box to the standard meal tray, the SWISS Bento Box is fairly small and compact (featuring only two parts) and was designed to hold 12 boxes in an Atlasstandard drawer. The meal component consists of a dessert, appetizer, cheese pack and butter pack. If the same number of food items were placed on a one-third or a half-size tray Lam explains, the number of equipment would increase from two, to six to seven items. “The traditional tray would entail more complexity in terms of handling and also the washing costs would be higher compared with the bento box,” adds Lam. The main challenge Lam encountered was developing a compact, rotable concept to serve food on medium-haul flights that would be both easy to use, and look appealing. “From a design perspective, it was quite a challenge, as 12 boxes needed to fit in a standard Atlas drawer and still be easy to remove and dispatch,” she explains. “As Swiss did not want to compromise the food quantity, the space had to be optimized, which is why the cutlery pack sits on top of the box.” Also challenging was rendering the box reusable. Lam said she and her team had to integrate several constraints, from how the box was cleaned, to how it was filled by the caterer and how it would be handled by the crew. “When compared to a disposable paper cardboard box, the rotable bento box is costlier to produce; however, taking into consideration the benefits of the box, namely that it can last

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MEAL BOXES up to 70-100 cycles minus the complexity of catering assembly and handling, the overall cost definitely outweigh the disposable option.” At this year’s International Flight Services Association (IFSA) Expo in Chicago, Clip will unveil new innovative rotable and disposable concepts, including meal boxes.

Simple solutions

On the western front, Seattle-based Global Inflight Products has refreshed the standard AtlasTray, a new innovative rotable tray-less solution designed to expedite onboard service and reduce airline expenses (a Oakfield Farms Solutions Mini full Atlas cart can hold 84 tray-less meal containers). Box, which will be introduced “Switching from a half-size tray service to our trayto visitors at this year’s IFSA less meal container will reduce the meal service volume by 30%, allowing airlines to reduce galley size to increase revenue by adding seats and meals,” explains Lisa W. Benzaoui, CEO “a crisp, fresh presentation,” while also incorporating of Global Inflight Products. “Plus, onboard service is expedited, saving sustainable features. crew time and serving hungry passengers faster.” “Our Green Is Possible line features sophisticated, In addition, Benzaoui says collecting this new container at the end practical designs that are biodegradable, sustainable, of the meal service is much easier, since the containers stack perfectly. compostable and leak-proof — including compostable “It’s faster and simpler than having to slide and store each standard cornstarch windows — so passengers can see the meal. AtlasTray back into the trolley,” she adds. We also offer a wide variety sizes, styles and closures — Benzaoui attributes the increasing popularity of bento-style boxes top, front or side — perfect for airline branding and meal to their upscale and “whimsical” impression, one that mirrors the descriptions,” says Benzaoui. restaurant feel when in the sky. And, by using meal boxes, airlines are able to offer multiple healthy options with what Benzaoui calls First impressions Leading U.S. Travel Food & Beverage marketing specialist Oakfield Farms Solutions (OFS) provides airlines with meal boxes in both the U.S. and Europe. The company has found that its airline customers view meal boxes as more Fresh and crisp, yet substantial. beneficial when compared to the standard tray offering. Convenient on-the-go packs for onboard snacks. “A well-designed meal box packs efficiently in drawers and galley carts, helping the airline maximize limited SNACK CRACKERS onboard storage,” says Lisa Douglas, Sales and Product Development for Oakfield Farms Solutions. “In addition, crew members find meal boxes to be quick and efficient to distribute, which means passengers receive faster service. On overnight flights, pre-arrival meal boxes allow natural organic for a quieter service delivery, allowing passengers to continue to sleep.” This fall, Oakfield Farms Solutions Europe will expand its ambient meal box program with Delta Air Lines in Europe on medium- and long-haul flights, and will also introduce new menus for the airline’s short-haul frozen gluten-free meal box program. Delta also launched a tapas box for sale on domestic flights this past June that contains only non-GMO products. BROWNIE THINS COOKIE CRISPS “With a meal box, the airline can create a more distinct and controlled impression for the passenger,” says Douglas. “The first impression of the meal is a custom-designed box with the airline’s own unique graphics, art and messaging. Only after taking in this brand impression does the passenger open the box and experience the branding of the natural gluten-free individual components that make up the meal.” At this year’s IFSA Expo, OFS will introduce mini-meal boxes. Designed to pack at least 24 to a standard galley IFSA Booth #441 drawer, the mini meal box can be used for both Premium • 800.632.7477 and long-haul Economy Class services. N NOM O G

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CHICAGO INSPIRED: PIZZA Part of En Route International’s Pizzini line will be flying on Qantas starting next month

Pizza perfect The pizza category is brimming with creativity to cater to inflight snacking, as these suppliers are proving by MARY JANE PITTILLA


any airlines have included the international classic favorite pizza on their foodservice menus, and have even added it as a second service on long haul flights. PAX International found several wellknown companies that have branched out and developed products to fill this important demand. In line with a creative and versatile corporate philosophy, En Route International has been active on the pizza innovation front – with considerable success. “We’re particularly excited about our Italian-style Pizzinis,” says Marketing Assistant Sian Williams. “The handstretched pizza dough is made in Italy and comes folded around a range of delicious toppings, including Chicken & Spinach, BBQ Pulled Pork & Chipotle, Ham & Two Cheese, Spinach & Feta and Margarita.” The Chicken & Spinach Pizzinis will be launching on Qantas Business Class starting in October. The hand-stretched, Italian pizza dough is folded around savory chicken pieces and leafy spinach in a tangy tomato sauce, topped sprinkled with feta and mozzarella cheese. The company’s premium quality pizzas are specifically shaped to be a hand-held snack product and are served on a u-card in ovenable film that allows the passenger to hold the product in their hand without burning their fingers. In addition, the packaging is fully ovenable so there is no need for crew to unwrap the product before heating. This not only reduces unnecessary packing, but also helps keep service as easy as possible for crew, explains Williams.


Established in 2002, UK-based En Route is honing its expertise with a new product development team go that “go that bit further – tasting, creating and constantly checking out the latest trends on the high street to ensure we can offer your passengers cutting-edge cuisine that reminds them of home,” said a release from the company. “In short, we keep up with changing consumer eating habits so that you stay ahead of the competition,” it adds. With offices in London, Atlanta, Dubai and Brisbane, the firm’s team have expertise in all areas of onboard catering, including procurement, innovation, packaging design, and logistics. En Route works with the world’s leading global carriers, and its airline client roster includes Emirates, Delta Air Lines, British Airways, United Airlines, and Vueling.

Gastro Culinary Innovation

UK-based Gastro Culinary Innovation was set up by company directors Jacqui Davidson and Caroline Thompson, who are currently busy in the kitchen finalizing development of their new focaccia pizza indulgence range. The new focaccia bases are not Chicago-style pizza as such, but Davidson says they could be considered similar in style. Davidson explains how the firm has adapted its pizza to a cabin environment, to ensure a tasty product. “We had previously adapted the traditional

bread pizza products into a pastry calzone and stromboli (turnover). The regeneration onboard the aircraft can make the traditional dough-based products brittle, particularly around the edges; our pastry crisps, but with the fat content remains soft on the bite.” Davidson continues: “Our new range, however, is a delicious premium olive oil-infused bread base with additional ingredients, designed to withstand the dry atmosphere and regeneration but deliver a very authentic, soft, indulgent eat. The Italians will approve!” Davidson believes the airlines are seeking what she terms “affordable quality”. Gastro Culinary Innovation has supplied its pizza-style products to Virgin Atlantic Airways, British Airways, Aeromexico, and Qantas. In terms of general trends she is seeing in pizza service onboard airlines, Davidson says it’s simple: “Classic, good ingredients with a fresh edge.”

The focaccia line from Gastro Culinary Innovation

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And how does she see the year ahead? Davidson replies: “Exciting. We are very much up-to-date on food trends, and have a great range of new products profiles coming up, along with some very premium traditional lines.”

Pizza from the source

Group SOI is based near Rome, Italy, in the birthplace of pizza. The company’s artisan pizza snack products are made with naturally leavened pizza dough and are cooked directly on special baking stones, respecting the oldest traditions and recipes, using the simplest ingredients, all 0 km (fresh



no spillages when eaten. In addition, the firm’s twist pizza Treccia snack is folded, pinched on its ends and slightly twisted after it has been filled with fresh spinach and feta cheese. Group SOI’s most famous pizza snack, Panzerotto, is similar to a calzone. The folded pizza base is left open on its ends to allow the steam to easily evaporate, keeping the pizza pastry firm and crusty. It is available in a tomato, mozzarella cheese and black olive style. The company also offers a special range of pizza products that take all necessary precautions with any allergen requirements. The range includes new gluten-free pizza doughs and vegan topped pizza.

Group SOI relies on fresh, locally sourced ingredients


1 40Oakfieldfarms_PAX_188x134_2016_IV.indd   |  PAX INTERNATIONAL  |  SEPTEMBER 2016


“Classic, good ingredients with a fresh edge” can be found in Gastro Culinary Innovation’s calzone

and authentic), that are carefully selected from trusted local suppliers. The company aims to develop innovative products, and supplies many styles of savory hot snacks. “We ensure the highest quality standards; each baked snack is different from each other as they are artisan and with lots of Italian style,” says the firm. Group SOI supplies both traditional pizza and new pizza shapes. The “real italian cuisine” range includes a selection of stone oven-baked pizza, starting with the famous oval pizza Margherita and pizza with pesto. New pizza shapes such as Sorrentina and Caruso honor the company’s cultural heritage, while always respecting traditional taste and flavors, and are all manufactured with fine San Marzano tomatoes and local mozzarella cheeses. Group SOI’s exclusive Panfutello, a trademarked name, has a distinctive shape and is made from artisan pizza dough. The handworked dough is injected with tasty, fresh, chopped tomatoes and fine shredded mozzarella cheese. The hand-held product has

22.02.16 09:29


The art of cheesecake Cheesecake manufacturers are going all out to tempt airline buyers with their new products, fresh formats, and trendy flavors based on consumer demand by


The Cookie Butter Cheesecake is made with GMO-free ingredients


hicago is, of course, the home of Chicago-style cheesecake. As the foodservice industry gets ready to attend the International Flight Services Association Conference in September, PAX International spoke to a number of dessert experts that specialize in the art of cheesecake. Eli’s Cheesecake Company is well placed to prepare for the upcoming IFSA Conference in Chicago – the city is its hometown, and where the company perfected its original Chicago-style cheesecake recipe back in 1980. Chicago-style cheesecake is a creamier style from the addition of cultured sour cream and is baked on an all-butter cookie crust rather than a graham crust, according to the company. Eli’s has recently introduced a number of new cheesecake products. They include Cheesecake Tart, described as a new way to enjoy Eli’s Original Plain Cheesecake. Made with Madagascar vanilla, it is baked in an all-butter pâte sucrée crust. Regarding airline demand, the company sees unique flavor profiles as a popular request. “We have recently introduced Cookie Butter Cheesecake and Salted Caramel Cheesecake, with more unusual flavors in the pipeline,” says Vice President Marketing Debbie Marchok. Also, high quality individually wrapped desserts served at an ambient temperature continue to be increasingly in demand due to portion control and ease of storage and handling.

As for trends in the dessert category, the focus on the source of food and ingredients continues to concern consumers, says Marchok. To this end, the company recently introduced Chocolate Hazelnut Cheesecake, made with gluten-free ingredients. The Cookie Butter Cheesecake is made with GMO-free ingredients, and Eli’s Belgian Chocolate Vegan Cheesecake is dairy-free, egg-free and cholesterol-free as well as certified vegan and kosher. Another notable development is the continued trend of mini desserts and smaller portions. “Desserts are a treat and consumers look forward to indulging by monitoring the portion size,” says Marchok. “The novelty and visual appeal of miniatures falls right in line. The popularity of our mini pies and ‘cuties’ – our version of mini dessert bars and cheesecakes – continues to grow in the marketplace.” Currently, United Airlines has the company’s cheesecake listed on its menus.

Flavors from Cateraid

Cateraid Inc, a supplier specializing in gourmet European-style desserts, works in partnership with AMI Inflight.

Caramel Bars from Eli’s Cheesecake


Cateraid’s latest cheesecake projects have included a Mini five-inch Cheesecake assortment, comprising assorted petite cheesecakes (New York, Strawberry Swirl, Cappuccino Swirl, and Chocolate Marble) cut into 14 slices for a miniature spin on a full-size dessert. Four different one-ounce portions can be plated out for a “dessert flight”. This product is a spin on a “wine flight”, letting the consumer try four different flavors at once. In addition, Mini Cheesecake Pops are a trending product, says Rob Katz, Vice President/Director of Marketing at Cateraid. Jamaican Chocolate Cheesecake is new to the line. This product starts with a chocolate cookie/pecan crust; a chocolate cheesecake made with rum, and finished off with chocolate rum ganache, pecan pieces and a chocolate mousse border. Next up in the new assortment is threeinch Pumpkin Cheesecake. This popular product is made in an individual portion and garnished with cinnamon whipped cream rosettes. Salted Caramel Cheesecake is a trendy dessert, says Katz, that marbles salted caramel in a New York cheesecake bat-

CHICAGO INSPIRED: CHEESECAKE Cheesecake is the theme in several new products of Lily O’Brien’s

ter. A three-inch version has also been added recently. Topping off the novelties is Apple Bavarian Cheesecake; a pastry crust topped with a layer of cheesecake and finished off with fanned apple slices, walnuts and spices for a European look. Regarding airline demand, carriers are looking for trendy and unique desserts, according to Katz. “The hook is to present something that no one has seen before or find items that seem to be trending, such as the salted caramel cheesecake, all within the price parameters of the airlines. Cateraid is a European style bakery, which is a great fit for the needs of many of the inter-


national airlines such as British Airways.” Gluten-free desserts seem to be the biggest trend now, observes Katz. Other dietary requirements that it receives are sugar-free, kosher, halal, and peanutfree. Portion sizes have been trending towards smaller, as health consciousness has become more prevalent. The company’s Mini Cheesecake slices are popular due to this factor, he adds. British Airways is currently listing the company’s Carrot Lava Cake along with the Chocolate Lava Cake. The Carrot Lava cake is filled with a cheesecake mousse that can be served warm or cold.

Cheesecake from Ireland

Irish supplier Lily O’Brien’s supplies a number of cheesecakes for customers, including its award-winning Halal Blueberry & Vanilla Cheesecake as well as favorites such as the St. Clements Cheesecake and one of its newest recipes, Apple & Blackcurrant Cheesecake. The company is constantly working on fresh, innovative recipes and product formats for the airlines, and one of its most exciting developments is its Cranachan

dessert. Cranachan is a traditional Scottish dessert. The Lily O’Brien’s version is composed of a smooth and creamy Cranachan infused with crunchy granola pieces and a tart raspberry compote topped by crunchy granola. “It is ideal for breakfast and brunch services and can also be used as an after-dinner dessert,” says James Duff, National Account Manager for Foodservice. “We are also in the middle of developing some exciting new packaging concepts, and earlier this year launched our rebranded food service packaging designs,” he adds. The company’s dessert recipes are developed and researched with consumer groups and customers. “We look to trends in the wider food environment for inspiration on exciting new ways to combine flavors,” notes Duff. Sustainability continues to be an ongoing trend when it comes to packaging, and the firm always looks to use food-friendly, recyclable materials where possible. “We enjoy working with our customers, too, on new ideas and can develop specific recipes and equipment to meet their needs,” Duff points out.


Brewing boom times by RICK LUNDSTROM

This year, IFSA will hold its second Craft Beer Experience highlighting a cross section of products from an industry that is growing rapidly and carving out a larger niche among the drinking public


ast year, the International Flight Services Association hosted its first Craft Beer Experience in the hipster haven of Portland, Oregon. This year the same event will be held in a city where beer produced locally is anything but a trend. Chicago is known as the City of the Big Shoulders: a tough, proud, hard-drinking town that has been home to breweries, bars and bad guys who fought the Prohibition police at the beginning the last century. At one time, Bob Hurley, CEO of Empirical Brewing one of the participants in the Experience, said Chicago was once home to more than 100 breweries before Prohibition. Now, he said, the figure has climbed to 90 breweries, many of them filled with a new type of consumer, seeking a refined product, carefully crafted. Chicago is hardly alone in the craft beer boom. The United States Brewers Association estimates that at the end of June, 4,656 breweries were operating in the country, an increase 917 from the same period just last year. The Association estimates that there are another 2,200 in the planning stages. Naturally, the number of craft brewers runs the gamut in size and distribution capability. Empirical Brewing was the largest startups in the city’s history, said Hurley. The company’s team brews a line of flagship beers and a number of seasonal and one-off projects while careLeinenkugel’s Summer Shandy is the top selling seasonal craft beer for MillerCoors


One of the company’s showing products at this year’s Craft Beer Experience will be Empirical Brewing. The brewer has a line of more than a dozen products sold around the Chicago area

fully watching the trends that form its decision- making process. More than a dozen beers are currently part of the Empirical line either available now or coming online soon. Hurley boldly sees the craft beer industry plateauing in some ways, but also growing to the extent that it will one day hold 100% of the market similar to days before Prohibition in the United States.

Buying the story

Small batch brewers are working in a limited product range and distribution. In the years ahead, the world’s major beer producers will be no doubt keen to find their way into the market, acquiring breweries along the way and helping them grow product lines. Such is the case with MillerCoors, one of the sponsors of this year’s Craft Beer Experience. For several years, the company has been marketing its Leinenkugel Summer Shandy from Wisconsin to much success with the airlines, as well as Blue Moon Belgian White Pale Ale from Colorado, which has also been listed with several carriers. “We do want to participate in the craft beer movement,” said John Beck National Accounts Vice President for On Premise at MillerCoors. “We want to participate through majority ownership, but maintain the individual entrepreneur side of those breweries.” To evaluate a beer’s potential for acquisition, Beck said MillerCoors uses three criteria: Face, Place and Story. The company considers the creators of the new brand, the authenticity and local ties to the community and history that the new product draws from. Among MillerCoors most recent acquisitions are the Saint Archer Brewery in San Diego and AC Golden Brewing Company in Colorado. There are also letters of intent with Ter-

rapin Beer Company in Athens, Georgia; Hop Valley Brewing in Springfield and Eugene, Oregon; and Revolver Brewing in Granbury, Texas. What MillerCoors brings to the craft beer table is the ability to provide scale, technical expertise, and transportation clout and a route to market, said Beck. Beyond that he said the company would operate independently of the big brewer, retaining production philosophy, staff and management. Will some of the MillerCoors acquisitions find their way to the aircraft cabin? Products with limited appeal and distribution are already in testing, such its line of ciders: Crispin and Smith & Forge hard ciders. “We are in the evaluation stage right now to see if that is a viable option for the long term point of distribution,” said Donna Carpenter National Accounts Executive at MillerCoors.

25 years and growing

One of the companies that started out at the leading end of the craft beer movement was New Belgium Brewing in Fort Collins, Colorado. The company’s Fat Tire Amber Ale was born after the owners took a trip through Belgium and began a twoperson operation that is now employee owned with a workforce of 780. This year the company will be celebrating its 25th anniversary with the opening of its second brewery in another American hipster mecca, Asheville, North Carolina. New Belgium Brewing will be bringing its Fat Tire line and its Citradelic Tangerine IPA to the Craft Beer Experience in Chicago. Fat Tire is currently being served on Southwest Airlines and has been part of the offering on Frontier Airlines. Bryan Simpson, Public Relations Director at New Belgium Brewing said the success of Fat Tire (now at about 1 million barrels per



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BEER REPORT year) can be attributed to its hops-to-malt ratio giving the beer a balance between bitter and sweet that makes it approachable. Despite the growth in the craft brew line, only approximately 40% of U.S. households have tried a craft beer. Rounding out the beers on offer at IFSA will be products from Tight Head Brewing which are currently made in 22-ounce bottles and 16-ounce cans. The company gets its name from a position found in a rugby team. Tight Head is also a Chicago-area product located in the suburb of Mundelein. The company opened its taproom in 2011 and produces five brands: Comfortably Blonde Blonde Ale, Chilly Water American Pale Ale, Irie India Pale Ale, Boxcar Porter and Scarlet Fire Irish Red Ale. Like many craft operations, Tight Head was the dream of a single entrepre-

New Belgium brewing has a new beer in Citradelic Tangerine and a new brewing plant in Asheville, North Carolina

neur: Bruce Dir who first formed the company from a business plan in 2009. Dir had been brewing beer as a hobbyist for many years and he supplemented his skills by attending the Siebel Institute of Technology Brewing School in Chicago. He was also trained by assisting Brewmaster Art Steinhoff at Flatlander’s Brewing Co. for a year. While not currently in the transportation channel, Tight Head is expanding its local reach growing in the northern part of Illinois with plans to expand into neighboring Wisconsin.

Tight Head Brewing sells its products in 16-ounce cans

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Growing with the company As Henri Alcade comes to an end of his third decade with Flying Food Group, he looks back on a career that still fascinates him by RICK LUNDSTROM


Like chefs around the world, Henri Alcade leads a fast-paced work life. PAX International caught up with Flying Food Group’s Vice President of Research and Development in late July as he was planning a trip to the company’s unit at New York’s Kennedy Airport. Next trip planned was a stop at FFG’s newest unit at Dulles International Airport for a presentation for British Airways. And so it will continue month after month for the executive of a growing company with expansion and renovation plans that stretch as far as the calendar. But of all his time spent on the road, the Frenchman has remained rooted during his long career. Growing up with a company that touts itself as “The Preferred Alternative,” has given him the opportunity to explore a wide variety of cuisines that has grown with the FFG customer base. Alcade took his first interest in airline catering when the airline industry was at one of its peak decades in development. Only a few years out of his culinary school apprenticeships that took him to restaurants and hotels around Paris and after a hitch in the French military, he was back in Paris showing an interest in airline catering sparked by the Concorde operations of Air France. “It was an interesting time, because food service quality on an airplane was very


Henri Alcade joined Flying Food Group in 1989

high,” he said. He joined Servair when the company had only one catering unit in Paris and settled in to work, learning the craft of handling food service in an environment completely unlike the restaurants and hotels where he started his career. But it was not long before the restlessness that seems pervasive among chefs began to set in. Vacations and contact with new cuisines fueled a passion to broaden his professional horizons. He considered Africa and other exotic locales. However, when an opening came up in America with industry newcomer Flying Food Group’s flagship kitchen in Chicago, Alcade and his wife, Pascale, packed up and moved their family to the Windy City. The ambitious chef set about to improve his English skills and grow professionally, working at O’Hare International Airport, one of the world’s busiest hubs. “I arrived in 1989 and I was only supposed to be here for three years and after 27 years, I’m still here,” he laughed. “FFG founder and CEO Sue Gin gave me an amazing opportunity to grow with her young company. She mentored me.” At the beginning, FFG O’Hare handled meal service for three customers: Air France, Sabena Belgian Airlines and Twin Cities-based Sun Country. However, rather than searching the globe to learn and develop his culinary skills, Alcade had the rare chance for those

cuisines to come to him instead. Dozens of international airlines began seeking out FFG to supply them with authentic cuisine representing their home country. When Alcade first walked through the company doors, FFG had been a distinctly different organization, fueled by the passion of Gin, who, only a few years earlier took on the company’s first customer—Chicago’s Midway Airlines. In 1989, FFG was starting to grow, operating two units and three airline customers. Now, less than 30 years later, the caterer has grown rapidly with 22 production units in the United States serving over 70 airline customers, plus global retail partners. In a given year the company’s more than 4,000 employees deliver well over 30 million meals a year. Alcade estimates that 95% of the company’s airline catering business is on behalf of international airlines flying overseas routes. Through his highly successful career at FFG, Alcade moved up the company ladder to his present leadership position as Vice President of Research and Development. With a Culinary Team of 12 multinational corporate chefs, he oversees approximately 130 meal presentations annually. Each member of his team handles portfolios for particular airline customers. His department works closely with other FFG teams to develop a customer menu, coordinate with procurement and logistics to keep the


Henri Alcade and his team of corporate chefs do approximately 130 meal presentations per year

product within cost parameters. At every point, customer wishes and satisfaction are prime concerns. He also has the expanded duty to develop products for FFG’s Fresh Food Solutions retail arm. Alcade has responsibility for developing meals and snacks for global retail partners and for the Sano line--FFG’s signature yogurt parfaits and treats sold in supermarkets, grocery stores

and convenience stores across the US. As he approaches the fourth decade of his career, Alcade still says it is the bustle and the volume demands that have him most excited to start his day, which oftentimes begins at 4:00 a.m. and can continue to early evening, with a large amount of the time devoted to travel. In an average restaurant, anywhere from 30 to 40 dishes may be found on the menu. But when Alcade and his staff are called on to develop a restaurant service in the sky for one of its airline customers, he said his staff might prepare up to 150 recipes within strict guidelines for cost and preparation. “It never stops,” he said. “Travelers did not really see airline dining as a restaurant experience. But that has been changing and there is more and more improvement. Fine dining in the sky is here to stay.” Alcade sees that improvement in the latest trends in food service. He enjoys the emphasis on farm-to-table production. Organic products are continuing to make inroads; however, he said any future growth in that area can be limited by the cost. He has also relished the opportunity

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to collaborate with FFG customers’ celebrity chefs—Daniel Boulud in New York, who works with American Airlines and Air France, and Alfred Portale—retained by Singapore Airlines. FFG continues to expand to better serve its expanding customer base. A new airline kitchen launches in San Francisco next year. There are major facility upgrades in progress at Newark, and a new retail kitchen coming to Los Angeles. IAD—a brand new FFG facility—launched at Washington Dulles in December 2015. The company is moving forward without its founder. In September of 2014 Sue Gin passed away. Alcade said through her vision and drive she built a tremendous organization. A top management team led by CEO David Cotton—FFG veteran and longtime FFG CFO—continues to grow the company and maintain her legacy. “Sue was a strong leader and deeply involved in the details of culinary (operations),” said Alcade. “She was passionate about FFG providing the industry’s finest food for our customers. That is our continuing commitment.”



HOT!  Omega Nut Mix – FlyFit: FlyFit has launched FlyFit Omega Nut Mix, a new line-extension of the Antioxidant Fruit ’n Nut Mix. Developed in partnership with King Nut, the new blend features pecans, walnuts, almonds and pepitas to provide passengers with nourishment, energy and revitalization while traveling. Visit FlyFit at IFSA, booth no. 107

 Cranachan Dessert – Lily O’Brien’s: The new Cranachan Dessert by Lily O’Brien’s is ideal for breakfast or as an after dinner treat. This is the company’s first venture into breakfast indulgence, after many years of creating delicious and mouthwatering after-dinner puddings. Smooth, creamy Cranachan is infused with crunchy granola pieces on a bed of tart raspberry compote, topped with honey and even more granola pieces. Visit Lily O’Brien’s at IFSA, booth no. 451A

 MadeGood Granola Bars and Minis: MadeGood Granola Bars and Minis come in five flavors (Chocolate Banana Granola Bars are pictured) and are packed with nutrition and flavor, along with being organic, gluten free, and non-GMO project verified. Containing the nutrients found in one full serving of vegetables, MadeGood Bars and Minis are made in an allergen-free snack food facility and are free from the eight common allergens, making them perfect for onboard consumption. Currently offered on board a major Canadian airline, these healthy granola snacks are light and portable, thus ideal for traveling. Visit MadeGood at IFSA, booth no. 315

 Basket Kits – Oakfield Farms Solutions: Featuring a sweet, savory or a crunchy treat, Oakfield Farms Solutions’ basket kits make it simple and easy for airlines to provide passengers with a choice of mid-flight snacks. Oakfield Farms Solutions will help airlines with product sourcing and menu design, procurement and supply chain management, cycle rotation management, and will kit an airline’s snack basket assortment for easy boarding and provisioning. Visit Oakfield Farms Solutions at IFSA, booth no. 107  |  PAX INTERNATIONAL  |  57

WHAT’S HOT!  THANN amenity bag for EVA Air – FORMIA: FORMIA has extended and redesigned the THANN amenity bag for EVA Air’s Elite Class Amenity Kit. The new design is currently on board North America routes and will be extended to the airline’s European route. A natural skin care brand from Thailand, THANN is known for using natural ingredients and contemporary packaging design. The new bag is available in a green and brown color scheme to complement EVA Air’s Elite cabin colors. Designed to be multi-functional, the bag opens up flat and has a hook attachment, allowing passengers to hang toiletries. Inside the bag passengers will find net organizers in the lining along with THANN’s signature products — Rice Extract Lip Balm and Rice Extract Moisturizing Cream. Visit FORMIA at IFSA, booth no. 128-134

 ANA Amenity Kits designed by WESSCO and Neal’s Yard Remedies: WESSCO International has collaborated with renowned British company Neal’s Yard Remedies to design and supply amenity kits which are being offered in Business Class on All Nippon Airways’ long-haul international flights. Launched on board in June 2016, the kit features British-made certified-organic products including Bee Lovely Hand Cream 10ml, White Tea Facial Mist 10ml and Shea Nut & Orange Organic Lip Formula 4g packed in a natural canvas. The design of the pouch is being refreshed every quarter which makes the kit a collectable, and each kit comes with a product description card offering passengers a discount, usable at the Neal’s Yard Remedies Omotesando store in Tokyo. Visit WESSCO International at IFSA, booth no. 355

 Mia Dolci® Gourmet Cookie Crisps – Partners: Partners’ Mia Dolci® Gourmet Cookie Crisps are now available in one-ounce individual serving bags (60 bags per case). Made with fresh, quality ingredients, Mia Dolci® are lower in sugar and fat than traditional cookies, yet still satisfy the sweet tooth. As with all Partners products, Mia Dolci® are certified Kosher and made exclusively with authentic non-GMO ingredients. Choose from Chocolate Vanilla Swirl or Lightly Lemon. Visit Partners at IFSA, booth no. 441

 Frozen Norway Lobster Tail Clusters – Clearwater Seafoods: Wild-caught Norway Lobster originates from the cold, clear Scottish waters. It’s prized for its delicate flesh and sweet, succulent taste and is a great alternative for crab, North Atlantic lobster or shrimp. Frozen Norway Lobster Tail Clusters are machine-shelled and individually quick frozen into easy-to-use clusters of tail meat. Use tail clusters in a variety of applications including breaded scampi, sushi, or as a pasta or protein topper.



 Vegetable Minestrone Soup – Group SOI: Part of its Autumn Selection offering, Group SOI’s Vegetable Minestrone Soup is made with healthy ingredients including: a variety of vegetables (potatoes, carrots, courgettes, leeks, celery, chard, onions, cauliflower), beans, peas, green beans, as well as extra virgin olive oil, herbs and garlic. Vegan, gluten free and a bio-based product, Group SOI’s Vegetable Minestrone Soup is a healthy take on an Italian classic.

 Way Better Snacks Tortilla Chips – DFMi: Represented by DFMi, Way Better Snacks offers a better way to snack. Available in a range of flavors, from Sweet Chili to Nacho Cheese, Way Better Snack’s Tortilla Chips are Non-GMO Project Verified, gluten free, whole grain, Kosher and sprouted, making them a healthy snack that doesn’t compromise taste or flavor. Visit DFMi at IFSA, booth no. 145

 Green Beans Ready-To-Drink Premium Canned Coffee – FreshBrew: Ideal for coffee drinkers on-the-go, Green Beans ready-to-drink premium canned coffee is available in three different drink types: Café Mocha, Double Espresso and Caramel Latte. Made with real brewed coffee, Green Beans Coffees deliver a deep robust espresso flavor with a hint of sweetness and a refreshingly smooth finish Visit FreshBrew at IFSA, booth no. 536

 Cork Collection – Bayart Innovations: Bayart Innovations has introduced a new collection of amenity pouches made from cork. Fashionable but also practical, cork is very easy to clean, making it ideal for travel. In addition to being naturally water and stain resistant, cork is also eco-friendly, making it a sustainable option compared to other traditional kit materials.  |  PAX INTERNATIONAL  |  59


Seared Beef Short Ribs (72 hours) – Cuisine Solutions: With an international team of award-winning chefs, Cuisine Solutions continuously develops innovative recipes that offer flexibility, efficiency and unmatched flavors and textures. The art of sous-vide, French for “under vacuum”, is an innovative method of precision temperature cooking, offering unprecedented control over texture, flavors and a high level of safety. Sous-vide was pioneered by Dr. Bruno Goussault, Cuisine Solutions’ Chief Scientist. The method’s most significant advantage is the increase in quality and the enhancement of the ingredients’ natural flavors. When used on board an aircraft, the sous-vide method increases the moisture content of proteins served by 10-15%. Whether looking to deliver a personalized experience or creating a show-stopping buffet on board, Cuisine Solutions can help airlines create an exceptional dining experience for their premium passengers. Visit Cuisine Solutions at IFSA, booth no. 433

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 PET Cup – Global Inflight Products: Global Inflight Products’ unbreakable PET cup is 100% recyclable and incredibly light weight, saving both space and fuel. Unbreakable PET cups eliminate the risk of damage during transport and use, and also does not produce an aftertaste. Because of its chemical stability, PET offers a longer shelf life and production is more economical and environmentally friendly compared to other plastics. Visit Global Inflight Products at IFSA, booth no. 241 & 340  |  PAX INTERNATIONAL  |  61


C A L E N D A R International Flight Services Association Conference and Exhibition, September 19-21, Chicago. IFSA at or call 404 252-3663 InnoTrans International Trade Fair September 20-23, Messe Berlin For more information, Telephone: +49 30 3038 237

Alexandre de Juniac

Air France – KLM exec takes lead spot at IATA The International Air Transport Association announced September 1 that Alexandre de Juniac, formerly the CEO of Air France - KLM has officially taken on the role of Director General and CEO of the organization. He succeeds Tony Tyler of British Airways, who served as IATA Director General and CEO since 2011. “I am excited to be taking on this great responsibility. IATA plays a critical role in facilitating safe, efficient and sustainable global air transport. Tony Tyler has raised the bar through his achievements over the last five years. With the guidance of our Board and the support of our membership, my aim is to ensure that IATA continues to deliver the value that our members and partners rely upon,” said de Juniac in the September 1 announcement

De Juniac was confirmed in June at 72nd IATA Annual General Meeting in June. He is the seventh person to lead IATA. “The numbers are clear. Air transport supports an impressive 63 million jobs and some $2.7 trillion in economic activity. But that’s only a part of the value that aviation creates,” added de Juniac. “Our industry is in the business of freedom. We help people to explore the planet, to do business globally, to bridge cultures with friendships and understanding, and to enjoy better lives through the prosperity that connectivity creates. Aviation changes our world for the better. And as the industry’s global advocate, my mission is to rally our partners to ensure that nothing impedes the business of freedom.”

APEX EXPO 2016/Future Travel Experience Asia/ Aircraft Interiors Expo Asia, October 24-27, Singapore. For more information, APEX at info@apex. aero or call 212 297–2177 SIAL Middle East and Mercury Awards, December 5-7, Abu Dhabi. For more information contact SIAL Middle East T: +971 (0)2 401 2949 E: 2017 Aircraft Interiors Middle East, February 8-9, Dubai For more information Telephone: +971 (0)4 603 3300 or in London: Telephone: +44 (0)20 8846 2700 or Marine Hotel Association 32nd Annual Conference and Trade Show, April 2-4, Naples Grande Beach and Resort in Naples, Florida For more information: or call 415 332 1903 Aircraft Interiors Expo and World Travel Catering and Onboard Services Expo, April 4-6, Hamburg For more information, contact WTCE at 44 (0) 20 8271 2181For AIX Telephone +44 (0)20 8271 2174 or e-mail

NBAA plan regional forums The National Business Aviation Association (NBAA) has announced the dates and locations for the association’s 2017 regional forums. “Our regional forums present excellent opportunities for current business aircraft operators to come together, as well as for companies considering business aircraft to learn more about the industry,” said Mike Nichols, NBAA’s Vice President of Operational Excellence and Professional Development, in the August announcement. “They also provide opportunities for local elected officials who might not have experience with business aviation to learn more about our industry and the positive economic impact it has on their communities.” The 2017 regional forum dates and locations are: January 26


in Palm Beach, Florida; March 23 in Fort Worth, Texas and September 7 in Morristown, New Jersey The regional forum in Fort Worth will take place at a new American Aero facility at Fort Worth Meacham International Airport. Signature Flight Support will be the site of the regional forum in Morristown. The Florida event will be at Atlantic Aviation. “These forums enable current and potential buyers and users of business aviation to learn how to become more effective and efficient in their business endeavors,” said Nichols. “For those already in the industry, networking opportunities allow business aviation professionals to learn from one another, and robust educational sessions help them add greater value to their companies.”

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