PAX International WTCE April 2025

A taste of tomorrow:

The people, trends & technologies shaping airline catering

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Designing + Supplying Passenger Comfort

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

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PAX International Mississauga, Ontario Canada

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PUBLISHER

Aijaz Khan

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EDITORIAL

OFFICES

Jane Hobson, Managing Editor

Tel: (1 416) 997-3914

E-mail: jane@pax-intl.com

Robynne Trueman, Business Editor

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E-mail: robynne@pax-intl.com

Alex Preston, Senior Editor

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E-mail: alex@pax-intl.com

Chelsea Clarke, Associate Editor

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Email: chelsea@pax-intl.com

CONTRIBUTORS:

Jeremy Clark, Asia Correspondent

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ISSN 1206-5714

Key title: Pax International

Feast mode: On

The airline catering industry is always in motion. Like the aircraft it serves, this sector is built on forward momentum—constantly innovating, evolving and adapting to meet the changing demands of airlines and passengers alike. As travellers move across time zones, so too does the culinary experience onboard, shaped by the latest trends, sustainability goals and technological advancements.

What makes airline catering truly remarkable to me is its ability to push the boundaries of what is possible. Whether it is refining supply chains for greater efficiency, integrating AI-driven meal planning or tackling the complexities of sustainability, the industry does not just keep up—it leads. In these pages, we share incredible strides in everything from reducing food waste to developing new, locally sourced menus that bring a taste of the destination to the sky.

As gategroup CEO Christoph Schmitz tells us about the atmosphere in the industry, “There seems to be a renewed sense of optimism. The conversations are turning to the future and what is actually happening—and this industry is going to change.”

Just as travel itself is a journey through time, airline catering represents a continuous journey of improvement. It is a testament to the people—chefs, logistics teams, amenities suppliers—who work tirelessly to ensure passengers enjoy exceptional inflight experiences.

Two such people we had the opportunity to talk with about this journey are WESSCO’s Bob Bregman and his son Nick Bregman. As Nick steps into the role of CEO, succeeding his father, he reflects on a key lesson from his time as WESSCO’s COO: “Success isn’t just about great products—it’s about consistently delivering real value, staying ahead of trends and earning the trust of our clients and partners.”

At PAX International, we celebrate this relentless appetite for progress. As we move through another exciting year, one thing is certain: airline catering will continue to push forward, elevating passenger services and shaping the future of travel.

We look forward to seeing everyone in Hamburg, celebrating the 2025 PAX Readership Award winners and reporting on the momentum of this dynamic industry. We feel the hunger for what is to come—and we are ready to feast!

JANE HOBSON Managing Editor PAX International

AIRLINES

SriLankan Airlines CEO Richard Nuttall describes how the airline embodies the spirit of its homeland

Air Tahiti Nui Managing Director Mathieu Bechonnet discusses how the airline is not just a service but a lifeline connecting French Polynesia with major global hubs

MarfoFMA specializes in tailor-made food concepts. Meet the company’s new Director of Business Development Brett Hooyerink on page 30

Porter Airlines’ Julian Low highlights two of the airline’s latest brand partnerships to bring Canadian beer and coffee to Economy passengers

LSG Sky Chefs Americas CEO Greg Anderson drives PAX International through its recent US$60 million investment in a new fleet of catering trucks

MarfoFMA welcomes Brett Hooyerink as Director of Business Development

gategroup is set for a dynamic 2025, with CEO Christoph Schmitz highlighting its global reach, ESG progress and renewed optimism

uqonic and gatesolutions are making strides in food service and lounge experiences

Robin Padgett highlights the latest trends in inflight retail and how dnata is helping airlines build lasting relationships with passengers

GIC International Catering is setting new standards for inflight dining by streamlining operations, reducing waste and boosting efficiency

AMI Group’s George Horvat discusses the solutions company’s accelerated expansion in Europe and the Middle East

Following En Route’s rebrand last year, Tom Lay, Head of Marketing, shares the necessary ingredients airlines and caterers need to craft engaging, satisfying and adventure-worthy inflight dining experiences 52

Flying Food Group sees clear skies ahead in 2025, with new customers and projects driving growth and innovation

PAX International Asia Correspondent Jeremy Clark reports on Thai Airways’ new dishes with a cultural twist

Céline Hourcade highlights SATS latest sustainability initiatives and presence at ACA Leadership Symposium and WTCE

An in-depth interview with WESSCO Founder Bob Bregman and his son, CEO Nick Bregman, about the company’s legacy and future

FORMIA is expanding its range of branded comfort products to enhance the passenger experience

Watermark embarks on a new chapter following a Management Buy-Out led by Managing Director Kenny Harmel

Linstol’s Steve Wickham highlights the company’s partnership with Plastic Bank

Ashley Kerber, Regional Director at Kaelis, discusses designing amenity kits for junior jetsetters

Interview with Plane Talking Products’ Bryony Koziol on the company’s

White Glo’s premium range of toothpaste and tablets packaged in biodegradable paper sachets aim to combine high quality oral care products with environmental responsibility

A look into the future of onboard services in Asia based on results from a survey conducted by Jeremy Clark and WTCE

YOUR DESTINATION BEFORE DEPARTURE

In this Guest Column, Mei Mei Song, Chief Transformation Officer at Plaza Premium Group, discusses transforming the airport lounge into its own destination

A look inside the recently opened SENS Leisure Lounge at Phu Quoc International Airport

TO THE FUTURE

Snackbox To Go unveils new website and customizable breakfast box

Bottega responds to the growing shift toward non-alcoholic drink options with its innovative products

WTCE Event Manager Shona Thomson gives a preview of this year’s event

The PAX Readership Awards return to celebrate the achievements of the industry, as voted by loyal readers

ACA Managing Director Fabio Gamba reflects on the success of the Association’s first Leadership Symposium and goals for future expansion

Inflight Catering & Retail | Airport Food & Beverage

With a catering and retail network spanning over 60 global locations, we continue to grow our business through technology, new facilities and strategic acquisitions. Our fast-growing team of retail experts takes pride in creating end-to-end programmes for the unique needs of each business. Our mission is to deliver on the promises our customers make, providing an enjoyable flyer-first experience at 30,000 ft.

Foodfolk Australia secures three-year catering contract with South African Airways

Foodfolk Australia tells PAX International it has renewed its contract with South African Airways (SAA) for another three years. This comes as SAA increases to five flights per week, following the airline’s post-COVID return to direct flights and the partnership’s renewal last year.

Foodfolk Australia has been a trusted partner of SAA since 2015, providing high-quality inflight catering services. The renewal of this contract underscores the strong relationship between the two companies and Foodfolk’s commitment to delivering exceptional service.

The caterer has experienced significant growth in recent years and is now preparing to open its new Perth facility later this year. This expansion will triple the company’s production capacity, allowing it to manage all business functions under one roof, further improving operational efficiency and service delivery.

Salim Hazife, Managing Director of Foodfolk Australia, says, “We are delighted to continue our collabora-

tion with South African Airways. This contract renewal is a testament to the hard work and dedication of our team, and we look forward to contributing to the enhanced travel experience of SAA passengers.”

Salim Hazife, Managing Director, Foodfolk Australia

SUPPLIER

Onboard Logistics to showcase spacesaving and waste solutions at WTCE

Onboard Logistics is set to present its latest waste management and galley optimization innovations at WTCE 2025. The company’s Flex-e product line is designed to help airlines streamline inflight waste collection, maximize galley space and enhance operational efficiency.

Key solutions on display will include the Flex-e-Bag, a disposable bag and frame that transforms meal trolleys into waste collectors, reducing the need for additional waste carts. Complementing this is the Flex-e-Clip, a reusable metal frame that attaches a Flex-e-Bag to a trolley, facilitating efficient waste collection during services.

To further optimize space, Onboard Logistics will showcase the Flex-e-Drawer, Stackable atlas-sized plastic drawers that conserve galley space by nesting when not in use, allowing trolleys to serve multiple purposes. Additionally, the Flex-e-Frame3R will be on display, an eco-friendly, reusable frame designed to minimize single-use plastics, aligning with sustainability goals.

By adopting these solutions, airlines can reduce aircraft weight, lower fuel consumption, and free up space for revenue-generating services.

Visitors can explore these innovations at booth 1E111.

The Flex-e-Bag by Onboard Logistics

SUPPLIER

Novel Foods brings indulgence to WTCE with innovative travel snack solutions

Novel Foods is showcasing its two dynamic brands at WTCE, Indulge and Primadeli, each tailored for airlines, rail operators, cruise lines and travel retail.

Novel Foods purpose is to transform everyday snacking into a healthy, joyful experience for all. This commitment drives both Indulge, its allergen-free Crunchy Corn Nibbles, and Primadeli, offering Authentic Italian Bread Bites, dips and spreads inspired by Mediterranean flavours.

Indulge is served onboard Emirates, Etihad Airways and Virgin Atlantic, as well as train services including Avanti West Coast and Great Western Rail. With 23 million bags produced in 2024 alone, Indulge has established itself as a trusted allergen-free snack.

Primadeli offers delicious savoury bites and flavourful dips that bring a taste of authentic Mediterranean craftsmanship to both economy and premium cabins, as well as lounges and gifting programs, and is served onboard Delta Air Lines and featured by renowned subscription brands such as Beer52 and Craft Gin Club.

With more than 13 years of experience, Novel Foods works closely with catering teams to develop tailored snack solutions that align with service requirements, dietary inclusivity and sustainability goals. The Indulge range is produced using renewable energy and packaged in recyclable materials, while Primadeli combines recyclable packaging with responsible sourcing and high-quality ingredients.

The Indulge Smokehouse BBQ Crunchy Corn Nibbles

GIP unveils innovative airline mattresses for ultimate inflight comfort

Global Inflight Products (GIP) is revolutionizing air travel experience and comfort with the launch of its latest airline mattresses, designed to enhance passenger experience and comfort. The compact and lightweight mattresses are designed to provide superior support, ensuring a more restful journey.

The newest addition to the collection is GIP’s patented air mattress. It can be a single-use item since its cost is less than half the price of dry cleaning. Not only is it compact, lightweight and exceptionally comfortable, but it is also fully recyclable, making it a sustainable choice for airlines committed to reducing the environmental footprint.

To further elevate the passenger experience, the mattresses feature removable covers available in a range of materials, allowing airlines to cus-

tomize comfort and aesthetics to suit the brand.

With GIP’s latest innovation, airlines can offer travellers premium inflight rest while balancing the limited space around the seat.

Bamboo cutlery takes off on United with RMT Global Partners

Unwrapping a future with less plastic, United Airlines has teamed up with RMT Global Partners to offer bamboo cutlery kits. These fully customizable kits showcase the United Airlines brand while advancing single-use plastic reduction, which is an added luxury for many travellers. Complete with recycled kraft paper salt and pepper packets, the partnership brings an elevated, elegant and environmentally friendly (in comparison to traditional plastic utensils and virgin paper packaging) touch to every meal.

The air mattress from GIP

Global-c exhibiting tableware, packaging and soft goods at WTCE

Global-c is set to reveal its latest tableware, packaging and soft goods innovations at WTCE 2025, with a strong focus on sustainability. The com-

pany will also emphasize how social media analytics drive its product development. Meet the team and explore new solutions at WTCE.

Enhance your in-flight service with our thoughtfully designed disposable and rotable dining products—crafted for sustainability without compromising on quality, style, or functionality.

Global-c will be present at WTCE displaying tableware, packaging and soft goods

SUPPLIER

SUPPLIER

SKYPRO features circular uniform solutions at WTCE McGuire & Associates brings British flavour to expo floor

McGuire & Associates is bringing award-winning Kent Crisps to the expo show floor. Kent Crisps are a range of hand-cooked, traditional British crisps, inspired by local flavours and made using Red Tractor Certified British potatoes.

Kent Crisps’ ethos is to produce tasty crisps that highlight the county’s finest food, drink and attractions. Thanks to its partnerships with local producers, the company uses real ingredients to flavour the crisps, putting a local twist on classic flavours including firm favourites such as Ashmore Cheddar & Onion, Salt & Vinegar with Biddenden Cider Vinegar and its signature flavour, Oyster & Vinegar. The crisps are cooked in small batches to offer a traditional crunch packed full of flavour.

The crisps are free from the top 14 allergens and are gluten-free, 100 percent free from artificial flavours and preservatives, dairy-free and suitable for vegetarians and vegans (apart from Ashmore Cheddar & Onion).

For more information, contact Caz Brown at the Gourmet Center: caz@matgci.com or visit matgci.com

Kent Crisps are free from the top 14 allergens and do not use artificial flavours and preservatives

SKYPRO is bringing several of its sustainability solutions to WTCE, including its shoe recycling initiative

SKYPRO will display its innovative uniform sustainability solutions at WTCE 2025, emphasizing circularity, waste reduction and resource optimization. With a mission to revolutionize uniform management services, SKYPRO offers solutions for the entire uniform lifecycle, from design, production, stock management and reuse/recycle/reduce solutions.

Key initiatives include garment and shoe recycling, transforming waste into valuable resources and a repair and reuse program, which extends uniform lifespan with up to 60 percent savings. Additionally, SKYPRO’s upcycling solutions repurpose old uniforms into premium products, closing the loop on sustainability.

“At SKYPRO, we do everything with a purpose: 1. We take care of uniforms so companies can focus on their core business. 2. Everything we do has a positive impact on the planet. That is why SKYPRO is now a certified B Corporation,” the company tells PAX International.

Visit SKYPRO at WTCE booth 1G40.

One airline, three GTHA airports!

More choices for flying to and from the Greater Toronto and Hamilton Area are on your horizon! Porter’s all-new service is taking off from John C. Munro Hamilton International Airport to Vancouver, Calgary, Edmonton and Halifax this June.

Three cheers to three ways of enjoying Porter’s elevated economy experience – from Hamilton Airport, Toronto Pearson and Billy Bishop Airport!

Actually enjoy economy!

HAMILTON

More than a flight

SriLankan Airlines CEO Richard Nuttall describes how the airline embodies the spirit of its homeland by CHELSEA CLARKE

Flying for 45 years, SriLankan Airlines has become more than a carrier—it is a symbol of Sri Lanka’s spirit and forward-thinking innovation. Marking this milestone anniversary last year, the airline is not just celebrating its past but charting an exciting course for the future. From sustainability initiatives that give new life to old materials to cutting-edge technology that redefines the travel experience, SriLankan Airlines is shaping the future of aviation in ways that go beyond the skies.

To commemorate its 45th birthday in 2024, the airline wanted to celebrate

right alongside its passengers. On the anniversary date, passengers flying with SriLankan Airlines who were also celebrating their birthdays were treated to delightful surprises on board—and the festivities did not stop there.

“We also gave customers an opportunity to participate in a raffle draw to win an exciting tour of the airline’s facilities, including the hangar,” SriLankan Airlines CEO Richard Nuttall tells PAX International this spring.

While anniversary celebrations were a highlight, SriLankan Airlines is also receiving attention for its commitment to sustainability, including

its innovative Mathaka upcycling initiative. The project upcycles retired airline items into a unique range of lifestyle products. Through this initiative, the airline has found creative ways to breathe new life into materials that would otherwise be discarded.

“We recently premiered our latest range of Mathaka products, which

Richard Nuttall, CEO, SriLankan Airlines

Aloe vera and pineapple drink for SriLankan Airlines

for its hospitality,

includes travel bags, tote bags, peg dolls, table runners and mats, and many more exciting items, all beautifully transformed from unusable aircraft seat covers, blankets, curtains, uniforms, wooden air cargo pallets and other items,” says Nuttall.

What makes these products truly special is the quality. Despite being upcycled, the materials boast a luxurious feel.

“Although the items we upcycle are no longer usable in our service, the materials themselves retain their premium quality. Cabin textiles, in particular, are selected through stringent quality control processes and often carry original equipment manufacturer approval, giving a luxurious feel even in their second life,” says Nuttall.

Beyond Mathaka, SriLankan Airlines is working on a variety of other sustainability projects too. These efforts include improving energy efficiency at its bases and partnering with Sri Lankan authorities to help restore the country’s biodiversity. The airline has also switched to eco-friendly, lightweight carpets and recycled fabric pillow covers and antimacassars onboard.

But the airline recognizes that

its responsibility does not end at taking care of the planet—it wants to support its community too.

“Through SriLankan Cares, our CSR arm, we focus on improving the welfare of Sri Lanka’s youth through initiatives in healthcare, education, leadership and skill development,” says Nuttall. “Additionally, we support economically disadvantaged women and youth with projects like Mathaka and Eco Trailers, which provides training to become eco guides.”

In addition to its environmental initiatives, SriLankan Airlines is finding ways to leverage technology to make its passenger experience smoother and more enjoyable.

“We have enhanced passenger experience through several innovations, both inflight and on the ground,” explains Nuttall.

The airline is introducing wireless inflight entertainment, allowing passengers to use PEDs to access a range of entertainment content. And while it was one of the first airlines in the region to implement advanced selfservice kiosks and a bag drop facility for international travel, SriLankan Airlines wants to continue simplifying the passenger experience.

“We are exploring the power of AI to offer customers a seamless experience across various touchpoints, including the launch of an AI-driven chatbot,” says Nuttall.

While technology certainly helps

make the travel experience smoother, SriLankan Airlines knows that true comfort and joy come from the personal touch. Beyond the latest innovations, it focuses on bringing the soul of Sri Lanka to every flight, ensuring passengers feel connected to the island’s warmth and culture from the moment they board. Passengers are treated to authentic Sri Lankan cuisine, while the cabin atmosphere is designed to reflect the island’s vibrant flora and fauna, offering a sensory experience that brings the spirit of Sri Lanka to the skies.

As Nuttall says, “The local culture permeates every aspect of our service—it is an integral part of the SriLankan Airlines DNA and is what sets us apart from other airlines.”

As the company looks to its 46th year, it is leading the way toward a more sustainable, innovative future fused with the elements of a rich heritage. With a commitment to sustainability that is woven into every flight, the airline is setting standards in eco-friendly practices. Coupled with cutting-edge technology that makes every passenger’s journey more comfortable and personalized, SriLankan Airlines is reimagining what it means to fly responsibly. As it blends Sri Lankan warmth with a greener, more connected vision, the airline is paving the way for a future where travel is not just easier for its passengers, but also better for the planet.

SriLankan Airlines is receiving attention for its commitment to sustainability, including its innovative Mathaka upcycling initiative that retires airline items into a unique range of lifestyle products

Known

SriLankan Airlines passengers are treated to authentic Sri Lankan cuisine, while the cabin atmosphere is designed to reflect the island’s vibrant flora and fauna, offering a sensory experience that brings the spirit of Sri Lanka to the skies

Critical connection

Air Tahiti Nui

Managing Director Mathieu Bechonnet

discusses how the airline is not just a service but a lifeline connecting French

Polynesia with major global hubs

by CHELSEA CLARKE

Air Tahiti Nui operates in one of the most unique regions of the world, serving a network of islands spread across the vast Pacific Ocean. The airline is no stranger to overcoming the challenges of longhaul flights, unpredictable weather and remote infrastructure while seizing the opportunity to connect French Polynesia to global hubs. As Managing Director Mathieu Bechonnet tells PAX International, the connection is not just a service; it is a lifeline.

“One of the key opportunities we’ve embraced is acting as a critical bridge for both tourists and locals.

By connecting French Polynesia with major global hubs in North America, Asia and Europe, we help drive tourism to the region while also facilitating essential travel for residents and businesses,” he explains.

At the heart of Air Tahiti Nui’s strategy is its unique culture, one that reflects the spirit of Tahiti in every part of its operations.

“Our identity is embedded in everything we do—our logo, our service, our Tiare TV program, our crew. We don’t just fly to Tahiti; we are Tahiti,” says Bechonnet.

From the airline’s iconic tattoo-

Mathieu Bechonnet, Managing Director, Air Tahiti Nui

The airline’s iconic tattoo-inspired livery is a detail that immerses passengers in the islands’ culture

inspired livery to the crew’s welcoming demeanor, every detail immerses passengers in the islands’ culture.

Air Tahiti Nui is focused on delivering exceptional services and a top priority is continuously improving the inflight experience.

Bechonnet says, “We recently expanded our IFE content, providing a larger selection of movies and entertainment, and we are exploring further enhancements to ensure a worldclass journey for our passengers.”

Along with IFE improvements, the airline is also committed to maintaining a sustainable approach to its operations: its fleet of 787-9

Dreamliners is one of the most fuel-efficient in the industry.

Another area of focus for Air Tahiti Nui is its Premium Economy Class, which has been well received by passengers. The introduction of a 2-3-2 seating configuration has proven popular, but the airline is eager to further enhance the experience.

“The future is bright, and we will continue our mission to provide great products,” Bechonnet says.

The airline is also working to expand its network, particularly in North America.

“The launch of service from Seattle in 2022 represented a major expan-

sion, providing travellers in the Pacific Northwest with a direct gateway to Tahiti,” says Bechonnet. “This route strengthened our footprint in the U.S. and opened new opportunities for leisure and business travel.”

Additionally, through a codeshare partnership with Alaska Airlines, it is now even easier for passengers to travel to Tahiti from major U.S. cities.

Air Tahiti Nui is deeply invested in supporting the local economy of French Polynesia, both through tourism and employment. The airline employs a majority of its workforce from French Polynesia, directly contributing to the region’s prosperity.

Bechonnet says, “Our successes are reflected in the local economy. We work closely with the government on a variety of initiatives that promote the region’s development.”

The airline is the primary carrier for half of all visitors to French Polynesia, far outpacing its competitors.

“We are the only active airline, alongside the Tahiti Tourism Board, investing in marketing to promote Tahiti. We transport one in two visitors to the destination, while our closest competitor lags behind,” Bechonnet adds.

Despite growing competition, Air Tahiti Nui has demonstrated resilience, recently reclaiming three percent of market share.

For Air Tahiti Nui, resilience is not just a trait; it is the foundation for everything it does. As the proud ambassador of French Polynesia, Air Tahiti Nui is more than ready to adapt and lead. While staying true to its roots, the airline will continue to celebrate the islands and its people on the global stage.

“We remain dedicated to enhancing the travel experience and sharing the rich Polynesian culture with the world,” says Bechonnet.

The airline has recently expanded its IFE content, providing a larger selection of movies and entertainment

Air Tahiti Nui prides itself on the welcoming demeanor its crew members

Brand new brews

Porter Airlines’ regional service and mission to elevate Economy air travel began in 2006. Now nearly two decades later, the airline serves every province in Canada and many destinations across North America. Amid its expansive growth, Porter has remained focused on infusing luxury into the Economy Class experience through meaningful food and beverage partnerships with Canadian-owned brands.

“We are proud of our Canadian roots and make every effort to promote Canadian products through our onboard service,” Julian Low, Vice President, Corporate Development, Porter Airlines, tells PAX International.

Porter Airlines’ Julian Low highlights two of the airline’s latest brand partnerships to bring Canadian beer and coffee to Economy passengers

by JANE HOBSON

He says the airline’s vendor criteria are very specific. Brand partnerships are carefully selected through a combination of seeking collaborations and receiving proposals.

“Porter frequently scours the market for onboard products that may resonate with our passengers,” he explains. “We make vendor decisions using a rigorous sourcing process that starts with a market assessment followed by a Request for Proposal. Only vendors that we believe fit within our brand criteria are invited to participate.”

A cross-functional team evaluates the suppliers based on quality, brand values, locality, price, reliability

and what Low refers to as the “wow factor,” which he says is how Porter surprises and delights passengers.

“Every decision is critically evaluated and often includes input from our most senior leaders. That is how important the onboard service offering is to us,” he reveals.

Moosehead Canadian Lager is now served onboard, in 355 milliliter cans

Julian Low, Vice President, Corporate Development, Porter Airlines

Brands that need no introduction

Porter’s complimentary drink offerings are a signature element of the onboard experience. The latest additions to its beverage lineup include beer from Moosehead Breweries and coffee from Café Saint-Henri.

Based in Eastern Canada’s picturesque Saint John, New Brunswick, Moosehead Breweries is a historic, premium beer brand. Two beer options, served in 355 milliliter cans, are available onboard: Moosehead Canadian Lager and Cracked Canoe Premium Ultra-Light Lager.

“We selected Moosehead based on its great taste and overall commitment to quality,” Low explains.

From Montréal, Quebec, Café Saint-Henri is renowned for its direct-to-source purchasing and expertise in premium coffee.

“Our goal is to provide a premium passenger experience, working with partners that have the same high standards that we do. Both Moosehead Breweries and Café Saint-Henri are passionate about their craft and have strong Canadian roots,” he explains. “Moosehead’s overall commitment to quality matches our goal to provide a superior passenger experience— they also have great tasting beer.”

He notes that Café Saint-Henri takes great pride in its production process, bringing high-quality and sustainably sourced coffee to Porter’s passengers. The coffee from Saint-Henri, Mr. Porter’s Blend, was specially curated for the airline’s inflight service.

“Tastebuds change at altitude, so one of the more unique parts of selecting this partner was testing many different iterations of Mr. Porter’s Blend during actual flights to ensure it has the premium taste our passengers

expect at 30,000 feet,” explains Low.

New brand partners are introduced periodically, part of maintaining the airline’s high service standards.

“Porter’s onboard experience transforms expectations for Economy air travel. This, along with our team’s genuine approach to service, is the foundation for elevating Economy flying for everyone,” Low says.

Economy with class

Flying exclusively single aisle aircraft in two-by-two seating configuration, Porter boasts no middle seats. All passengers flying its E195-E2 fleet have access to free, high-speed, reliable Wi-Fi service from gate-to-gate, providing full web access, including surfing and streaming services.

“These elements are another way of distinguishing Porter’s Economy travel experience for all passengers,” he explains.

Café Saint-Henri’s Mr. Porter’s Blend was specially curated for the airline’s inflight service

Cracked Canoe Premium Ultra-Light Lager is onboard Porter Airlines, served in 355 milliliter cans

Enhanced offering for

In collaboration with

With exquisite bag designs and a trio of iconic fragrances from Parisian luxury perfume House, Diptyque, Qatar Airways First Class guests can experience the enchanting world of Diptyque onboard and beyond.

Sky Chefs on the ground

LSG Sky Chefs Americas CEO Greg Anderson drives PAX International through its recent US$60 million investment in a new fleet of catering trucks by

JANE HOBSON

LSG Sky Chefs is making investments to enhance its performance, reliability and innovation. At the forefront of these efforts is a major US$60 million investment in a new fleet of 230 advanced catering trucks. This strategic investment is a significant step forward in the caterer’s ongoing efforts to modernize its operations, improve service delivery and set new standards for quality, efficiency and operational excellence. The fleet introduces a range of key innovations designed to enhance safety, reliability and performance across operations. Highlights of the

fleet include Intelligent Truck Camera Systems for real-time monitoring and improved operational oversight; Anti-Collision Systems to prioritize driver and cargo safety in dynamic environments; and streamlined RearTruck Entry Designs to enable faster, more efficient loading and unloading. These enhanced technology investments reflect LSG Sky Chefs’ commitment to elevating safety for its employees and airline partners. The company received the first delivery of its trucks in February and expects to complete the rollout of the new fleet by the end of its third

Greg Anderson, CEO, LSG Sky Chefs – Americas

quarter 2025. More than half of the company’s locations in the United States will receive the new trucks.

A bold vision for people, processes and tech

This fleet investment is a key part of the caterer’s broader strategy to transform LSG Sky Chefs into the most modern, agile and customer-focused company in airline catering. At the heart of this transformation are six strategic pillars: Safety First, People Focused, Service Excellence, Client Centricity, Culinary Elevation and Digital Innovation. Each is designed to enhance LSG Sky Chefs’ ability to deliver exceptional performance and meet the evolving needs of its customers.

“Our commitment to innova-

tion and modernization extends well beyond upgrading our fleet,” says Greg Anderson, CEO, LSG Sky Chefs – Americas. “It is about investing in the tools, technologies, initiatives and people that will enhance our overall performance and empower us to meet the changing needs and expectations of our clients.”

From leveraging data analytics to customize inflight meals and services to better understanding passenger demographics, LSG Sky Chefs is investing in technology that provides the insights to deliver an elevated culinary experience for its customers—and in turn, passengers.

“We are a culinary company at our core, and for us to deliver value for our clients, we need to identify and be

ahead of culinary trends, using data and insights,” says Anderson. “By proactively reviewing market trends, we can propose and create culinary innovations that are specifically designed for our clients’ brand identity.”

Driving the future of airline catering

LSG Sky Chefs is dedicated to providing outstanding service to its airline partners while prioritizing safety and driving operational efficiency at every level. These investments underscore the company’s ongoing commitment to raising the standards of performance and reliability, positioning LSG Sky Chefs for continued growth and reinforcing its leadership in the airline catering industry.

The company received its first trucks in February and plans to complete the fleet rollout by Q3 2025, reaching more than half of its U.S. locations

The new trucks support LSG Sky Chefs’ push to modernize operations, enhance service and elevate industry standards

The fleet features key innovations for safer, more reliable operations, including streamlined Rear-Truck Entry Designs for faster loading and unloading

Introducing Brett Hooyerink

MarfoFMA welcomes Brett Hooyerink as Director of Business Development

by JANE HOBSON

MarfoFMA tells PAX International it is excited to announce the appointment of Brett Hooyerink as its newest member of the sales team, stepping into the pivotal role of Director of Business Development. Hooyerink’s addition marks an important milestone in MarfoFMA’s ongoing commitment to growth across its core markets in Europe and North America.

With a wealth of experience and extensive industry knowledge, Hooyerink brings a strategic mindset that will play a vital role in driving the company’s business development initiatives forward. His expertise aligns with MarfoFMA’s ambition to expand its presence and deliver exceptional value and culinary excellence to its clients across both continents.

Reporting directly to Tom Kanchanawat, Global Head of Sales, Hooyerink will be instrumental in strengthening the sales drive across Europe and North America.

“His experience will help solidify client partnerships and uncover new

opportunities for growth in these key regions,” Kanchanawat says.

Hooyerink’s track record of success in developing high-performing sales strategies will be invaluable as MarfoFMA continues to sharpen its focus on market expansion and innovation.

“At MarfoFMA, we are passionate about cultivating a team that not only drives business results but also fosters strong, lasting relationships with our clients. Brett’s appointment reflects this commitment. His ability to blend strategic thinking with a collaborative approach makes him a perfect fit for our already dynamic and ambitious team,” Kanchanawat adds.

“We are delighted to welcome Brett to the MarfoFMA family,” he continues. “His experience and knowledge will be crucial as we continue to grow and strengthen our market presence in Europe and North America. I am confident that Brett will play a key role in helping us achieve our ambitious goals.”

Hooyerink joins MarfoFMA at an exciting time, as the company con-

tinues to build momentum and focus on delivering innovative solutions to its clients around the world.

“His insights will undoubtedly accelerate our growth journey and contribute to our ongoing success. Please join us in welcoming Brett Hooyerink to MarfoFMA. We look forward to the enthusiasm he brings to our team as we embark on this exciting new chapter together,” says Kanchanawat in conclusion.

Hooyerink will be attending the World Travel Catering & Onboard Services Expo (WTCE) in Hamburg, Germany, with MarfoFMA at Booth 1C30.

MarfoFMA specializes in tailor-made food concepts for all meal services, with a passion for food and a dedication to excellence

Brett Hooyerink, Director of Business Development, MarfoFMA

Serving strategy

gategroup is set for a dynamic 2025, with CEO Christoph Schmitz highlighting its global reach, ESG progress and renewed optimism

by JANE HOBSON

gategroup is advancing sustainability and innovation with the introduction of gatehorizon, an expert working group driving gategroup’s industry leadership and the next-generation airline catering solutions

As the airline catering industry continues to rebound, gategroup is poised for a transformative year ahead. In an interview with PAX International, CEO Christoph Schmitz shared insights into the company’s strategic priorities, its commitment to sustainability and the factors that set it apart.

For gategroup, 2025 represents a year of renewed momentum.

“We are pursuing several initiatives to drive value creation and transformation within our organization” Schmitz explains, emphasizing a shift from recovery to proactive culinary and technological innovation. One key focus is product quality, as passengers continue to demand fresher, locally sourced meals that align with their evolving preferences. “We are pioneers in the industry in the use of data science applied to menu design, we redefine inflight

dining with creative, high-quality culinary offerings that elevate the passenger experience,” says Schmitz.

“The momentum is increasing,” he says. “We are disrupting the way we do business, and we believe this will open new market opportunities, we are working on ensuring we offer our customers the best possible services and a real competitive edge.”

Another critical priority is workforce optimization. The pandemic led to significant staff reductions, with gategroup’s workforce dropping from more than 50,000 employees to around 30,000. Although the company has largely recovered, regaining pre-pandemic efficiency levels remains a key objective.

“It’s really about managing the people, skilling up and getting operational efficiency back to where it used to be,” he notes.

Big is beautiful

Schmitz says gategroup’s global scale is one of its greatest strengths, with operations spanning more than 200 facilities across all continents. This extensive network provides the caterer with a comprehensive view of market trends and airline needs.

“We have the largest number of customers and the largest number of locations,” Schmitz says. “We see what works and what does not. We know what a low-cost car-

Christoph Schmitz, CEO, gategroup

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rier is doing all the way to what a premium airline is doing.”

Schmitz also highlights gategroup’s commitment to efficiency and standardization. While many regions operate under different regulations, gategroup is pioneering its own internal best practices.

“There are no global standards— it’s all regional. What we are doing is creating our own standard,” he explains. “If an airline comes to us and wants our service, they can rely on our systems and processes. They get best-in-class service, and that is something some of the smaller competitors may not be able to offer.”

ESG report

In March, gategroup published its annual ESG report, detailing its sustainability advancements.

“The pandemic set us back, but it

also gave us time to set up all the systems and processes to really measure properly,” Schmitz says. “What you don’t measure, you don’t manage.”

Among the company’s achievements in 2024 are:

• Investment decisions: ESG considerations are now embedded in every major investment decision, ensuring a focus on long-term value creation.

• Supply chain transparency: Nearly 3,000 Tier 1 suppliers underwent sustainability assessments, leading to improved ESG compliance.

• Sustainable menu development: gategroup expanded its portfolio of locally sourced ingredients and introduced more vegetarian and vegan meal options.

• Circular systems: The company’s gatesolutions vertical and packaging brand deSter collaborated on sustainable innovations, focusing on circular design principles and eco-friendly materials.

• Investment in renewables: A renewable energy purchasing program and fleet upgrades have helped reduce gategroup’s environmental footprint.

“We are proud to have made so much progress and have the necessary tools in place to drive our ESG strategy in all we do,” Schmitz says. “The milestones we’ve achieved in 2024 reflect our ongoing commitment to sustainability and our drive to create long-term value for both our business and the communities we serve.”

Optimistic outlook

Schmitz, who has been with gategroup for a decade, is enthusiastic about the industry’s future.

“It’s been a tough three or four years, but I’m super excited because we are out of the crisis, the business is back and passengers are flying again,” he says. “We have a lot of ideas, a lot of innovations that we are working on.”

With financial recovery well underway, gategroup can now fully focus on pushing the boundaries of sustainability and innovation. In that spirit, gategroup is laying the groundwork for a new initiative called gatehorizon, an expert working group dedicated to maintaining gategroup’s industry leadership through innovation and to create the next generation of airline catering solutions.

“There seems to be definitely a renewed sense of optimism,” says Schmitz. “The conversations are turning to the future and what is actually happening—and this industry is going to change.”

Christoph Schmitz, gategroup, CEO (left) was a panelist at the ACA Leadership Symposium in February in Amsterdam, discussing differing legislations on food safety and allergens, customer changing tastes, AI and technology and more

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Premium culinary & hospitality experiences

gatesolutions delivers world-class, sustainable and customized catering solutions, extending its aviation expertise beyond the skies while leveraging gategroup’s global network

uqonic and gatesolutions are making strides in food service and lounge experiences

by JANE HOBSON

Building on years of success in the food and hospitality business landscape, gategroup’s food solutions brands gatesolutions and uqonic, have launched forward with class leading performance through premium culinary and hospitality experiences in the food service and convenience industry as well as the lounge and event market respectively. The introduction of these two brands last year was an example of how market leading aviation caterer gategroup has doubled down on its plans for the future.

gatesolutions provides customers with world-class sustainable and tailored-made catering and food solutions leveraging its aviation catering expertise beyond the skies and taking full advantage of gategroup’s global presence. As market leaders in producing sustainable and reusable packaging under its brand deSter, with production facilities spanning three

continents, gatesolutions is committed to shaping the future of food delivery, recognizing the impact this industry has on the environment and working towards reducing that footprint.

uqonic has a global footprint of 90+ airport lounges and is expanding beyond airport lounges into the events industry, offering catering and hospitality services in other areas such as conference centers, entertainment and sporting events and train stations. In recognition of the effort that uqonic puts into its lounges, the uqonic DUS (Düsseldorf Airport) Lounge Team was awarded the “Best Event” 2024 Award by Lufthansa.

For the second year running, the uqonic culinary team will be hard at work at the deSter booth at WTCE, demonstrating its inhouse high-end culinary expertise and hospitality standards, along with gatesolutions, who will present its capabilities on frozen, pasteurized and fresh products,

such as ready meals, meal components, desserts, salads and cakes.

“At uqonic, we are set up for success bringing years of experience to lounges worldwide. From sports venues to airports, hotels to business offices, our teams are curating memorable experiences that both surprise and delight our guests,” says Chris Pluess, President, gatesolutions.

But uqonic is not just following standard operating procedures within the market. It is breaking new grounds with the introduction of robots and QR codes in some lounges in Europe, setting quality and sustainability standards across the portfolio. By implementing digital quality management tools, uqonic is streamlining the work behind the scenes, offering its partners and consumers a better overall experience.

“We are utilizing AI to reduce our waste with an increased focus on ESG improvements through initiatives such as innovative products and sustainable procurement,” says Steven Cova, Global Director, Events & Lounge Catering.

BUILDING BETTER WAYS TO BUY ONBOARD

Cabin crew play a key role in evaluating passenger responses to inflight meals, providing timely feedback that allows for quick adjustments in the kitchen

Robin Padgett highlights the latest trends in inflight retail and how dnata is helping airlines build lasting relationships with passengers

by ROBYNNE TRUEMAN

dnata is helping airlines enhance passenger engagement and strengthen brand loyalty with well-executed inflight retail programs. This spring, at the Airline Catering Association’s inaugural Leadership Symposium in Amsterdam, PAX International sat down with Robin Padgett, Divisional Senior Vice President of dnata Catering & Retail, to discuss the latest trends in inflight retail and his vision for its evolution beyond the aircraft cabin.

Detail in every step

Airlines curate high-quality inflight F&B offerings that balance variety with

brand identity. As passengers become more familiar with international cuisine, airlines can expand inflight retail menus to include diverse global dishes while maintaining a strong brand connection. Rather than focusing on quantity, these selections emphasize quality, featuring thoughtfully chosen boutique items that enhance the passenger experience and drive future purchases.

“We work with airlines to assess their demographic data and what their strategic plan is to drive menu design, built around their brand,” Padgett explains. “We workshop what an airline’s strategic plan is and expand that into their individual dish design.”

Cabin crew play a vital role in assessing how passengers are responding to the meals inflight.

“They provide a critical feedback loop of what is working, and what is not. If they can provide that in a timely manner, we can make appropriate changes,” he explains.

Robin Padgett, Divisional Senior Vice President, dnata Catering & Retail

Padgett cites Emirates’ LICC (Live Inflight Cabin Crew Communication) instant messaging system & KIS (Knowledge Information System) CRM function as a good example of how crew feedback can quickly affect dishes inflight.

“The crew all have tablets and can insert this rapid passenger feedback into the system,” he says. “Food adjustments can then be made quickly in the kitchens.”

The airline passenger demographic and brand strategy, coupled the passenger preference data, inform the design of the inflight retail program. Padgett adds that an airline’s catalog massively differs by region.

dnata plays a key role in the intricate process of supply chain management and operational support for inflight retailing.

“We run supply chains for many airlines,” he says. “Our aim is to take very

complex issues and make it easy for our airline customers. dnata loads all goods in a safe and secure manner, abiding by all local health and safety laws.”

Quality over quantity

Padgett highlights a key trend in inflight retail: passengers prioritize long-term value in their purchases.

“Passengers are happy to pay for quality products, recognizing that they are getting good value for money,” he explains. “We are seeing sales records being broken by numerous airline customers because their catalog range is meeting passengers’ needs.”

dnata leverages data and technology to curate inflight retail offerings based on passenger demand. The data provided by inflight retail allows suppliers like dnata to examine demographics and individual sectors, and tailor detailed offerings more specifically to that sector.

“We have sophisticated digital tools that monitor down to the cubic centimeter of profitability, of each product that goes onboard,” Padgett continues. “We can therefore advise suppliers of how best to increase revenues, such as reducing their packaging sizing. That ensures airlines can maximize their profitability while passengers receive an excellent, valued experience.”

As inflight retailing shifts toward a more digital and contactless approach, dnata is anticipating a shift in when passengers engage with onboard offerings.

“We foresee more pre-ordering as a significant change to the inflight experience,” Padgett predicts. “Retail will morph into e-commerce and onboard retail will become more of a wider e-commerce environment. An airline’s brand therefore becomes more important in people’s lives outside of simple point-to-point travel.”

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Better meals, brighter future

GIC International Catering is setting new standards for inflight dining by streamlining operations, reducing waste and boosting efficiency by CHELSEA CLARKE

With a passion for sustainability, innovation and a team that feels more like family than a workforce, GIC International Catering (GIC) is setting new standards for inflight dining. Its goal is to deliver meals that delight passengers, reduce waste and help airlines meet sustainability goals—while staying ahead of passenger needs.

At GIC, sustainability is foundational. The company is reducing waste by eliminating single-use plastics, using eco-friendly alternatives and focusing on biodegradable packaging. It is also working to shrink its carbon footprint.

But GIC’s sustainability efforts go beyond packaging. The company is adopting renewable energy, optimizing portion control to reduce food waste and collaborating with likeminded suppliers. Digital tools also help improve operations, from kitchen management to delivery tracking.

“By investing in technology, we are streamlining operations, reducing waste and boosting efficiency. Our commitment to respon-

sible catering goes beyond compliance—it’s about shaping a greener, smarter future,” says Bongi Tshazi, GIC’s Commercial Director.

GIC stays competitive by leveraging digital transformation. The company uses MPPITEC, a kitchen management system that plans production, manages inventories and tracks stock in real time. Data analytics also help predict meal demand, reduce waste and fine-tune offerings based on passenger feedback.

Behind every successful initiative is the heart of GIC: its people. The close-knit team has the agility to make quick decisions, solve concerns and maintain high quality. With fewer layers of bureaucracy, GIC creates a culture of leadership and innovation that drives the company forward.

One thing GIC knows for sure, passengers want personalized, healthy and more sustainable meal

options. In response, GIC is expanding its plant-based menu, introducing locally sourced ingredients and using advanced preservation techniques to reduce waste. Customization is key and GIC works closely with partners to create meals that cater to passengers’ preferences and regional tastes.

At the upcoming WTCE 2025, GIC will showcase its innovations at booth 4F50, combining technology, sustainability and personalization.

“We are confident in our ability to provide airlines with superior quality, efficiency and innovation,” says Goeksel Yildirim, GIC’s Managing Director. “Our commitment to responsible catering goes beyond compliance—it’s about shaping a greener, smarter future, not just for airline catering, but for the planet, our kids and generations to come. Because in the end, they should inherit a world full of possibilities, not problems.”

A medium rare steak by GIC International Catering

Bongi Tshazi, Commercial Director, GIC International Catering

Goeksel Yildirim, Managing Director, GIC International Catering

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Destination Europe and Middle East

AMI Group’s George Horvat discusses the solutions company’s accelerated expansion in Europe and the Middle East

by JANE HOBSON

AMI Group is known for its management of airlines’ complex programs to serve passengers around the globe, with its robust portfolio of products and service offerings.

As the demand for its solutions grows worldwide, AMI Group’s George Horvat, VP, Commercial Development, says the company is putting a dedicated focus on European and Middle Eastern markets.

Earlier this year, AMI announced a series of leadership appointments within its European sales and sourcing teams to support the growth strategy. The team comprises Dawn O’Neill, who is leading sourcing and

culinary development, with Tanya Low leading sourcing and beverage development; Jeremy Waszczuk and Chiara Sorgente as the wine sales experts; and David Sharp, Marcel Kahlow and James Duff supporting food sales and tailored solutions. This team is supported by an operations team based in Barcelona, Spain.

“Each member of our team brings a rich background that extends our reach,” says Horvat. “Together, they enable AMI to offer cost-effective, flexible and tailored food and beverage solutions that meet airline demands across Europe and Middle East, while maintaining consistency, compliance and innovation in the supply chain.”

The sales team is responsible for understanding customer needs, securing long-term partnerships and positioning AMI as a regional competitive force while the sourcing team ensures that AMI can deliver high-quality products at competitive prices, optimizing supply chain efficiency and reliability.

George Horvat, VP, Commercial Development, AMI Group

Balik salmon with everything bagel potato salad by AMI Group

“Through these strategic expansions and leadership appointments, AMI Group continues to solidify its commitment to the European and Middle Eastern markets, aiming to deliver exceptional service and innovative solutions to its growing clientele across the region,” says Jeremy Parsons, CEO at AMI Group.

With the further growth of the teams, AMI Group is setting its sights on expanding its presence among key airlines and aviation hubs in the region. The solutions provider aims to identify opportunities in untapped and underserved markets while demonstrating to EMEA carriers how its evolution as a supplier adds value through premium products and services.

Strengthening supplier relationships is also a priority, as AMI works to optimize its EMEA supply chain to offer greater competitiveness and sustainability, Horvat explains.

Additionally, the company is enhancing its culinary solutions to better align with airline customers’ evolving expectations, emphasizing quality,

sustainability and cost efficiency.

Partnerships play a crucial role in the expansion strategy, explains Horvat, underlining collaboration across the supply chain. By working closely with local suppliers, logistics providers and airline customers, AMI will boost its ability to deliver, he says.

By partnering with Europe-based food, beverage and packaging suppliers, AMI ensures a reliable and sustainable supply chain. At the same

time, strategic airline partnerships help create customized culinary solutions that enhance both passenger experience and operational efficiency.

Additionally, AMI is collaborating with regional logistics partners to streamline distribution, ensuring timely service. These partnerships are central to AMI’s mission of providing innovative and customized offerings to the EMEA markets.

Looking ahead, Horvat says, AMI Group is focused on redefining airline F&B solutions in Europe through strategic expansion, innovation and stronger partnerships. The company is actively growing its presence by hiring top talent, strengthening airline collaborations and forging new relationships across key markets.

Deepening supplier partnerships remains a priority, he affirms, ensuring improved quality, efficiency and being aware of cost pressures in the global market. AMI is also leveraging technology to optimize sourcing, logistics and customer engagement, reinforcing its commitment to innovation.

With more than three decades of industry expertise, the company is entering an exciting new phase, positioning itself as a leading, agile and customer-focused supplier for airlines in the global market.

“Even after 35 years in the industry, we are really just getting started,” says Horvat.

AMI Group’s pickled beets with whipped feta

AMI Group has a series of leadership appointments within its European sales and sourcing teams to support its growth strategy

Recipe for success

by JANE HOBSON

Following En Route’s rebrand last year, Tom Lay, Head of Marketing, shares the necessary ingredients airlines and caterers need to craft engaging, satisfying and adventure-worthy inflight dining experiences

Fresh from launching the rebranded En Route at last year’s WTCE, PAX International sat down to talk with Tom Lay, Head of Marketing, about what is required when managing the needs of airlines, caterers and passengers.

PAX INTERNATIONAL: How has the last year been for you since launching the new brand?

TOM LAY: It is incredible to think that a year has gone by already given everything the business has achieved since we reintroduced ourselves at WTCE. Our brand refresh was not just a cosmetic change; it is a reflection our renewed commitment to innovation, customer focus and excellence.

In the time since, we have positioned ourselves as a global specialist

in passenger solutions, supply chain services and sourcing for airlines and airline caterers and I am thrilled to have seen many new partnerships form in the last 12 months as the industry recognizes the capabilities En Route has to offer.

PAX INTERNATIONAL: How do airline challenges compare to passenger expectations in 2025?

LAY: Airlines are without a doubt always striving to enhance the passenger experience without compromising efficiency. The challenge lays in meeting passengers’ ever-evolving expectations—it is consistently high-quality versus managing costs.

It is not an easy balance but can be helped by strategically partnering with suppliers like En Route that can provide diverse meal options to cater

to varying dietary needs, preferences, and seasonal/consumer trends.

Additionally, we are all astutely aware that there is a growing focus on sustainability—passengers are demanding meals that are environmentally conscious, and airlines consistently need to step up to meet these demands.

PAX INTERNATIONAL: How does the relationship between airlines and suppliers like En Route factor into this?

En Route has launched a range of 100 percent natural cold-pressed juices, recognizing a gap in the market for premium juice offerings

Tom Lay, Head of Marketing, En Route International

En Route

LAY: The relationship itself is crucial for achieving this balance. I see us as a strategic partner that can execute the airline’s food vision. We have a challenge to provide not just quality meal solutions but also flexibility, scalability and the ability to meet tight timelines, globally, which we can do across our supply chain and sourcing capabilities.

Additionally, from a marketing perspective, we must also align with the airline’s brand, ensuring that the entire passenger solution reflects the overall quality of service—whether it is a gourmet meal in Business Class or a simple yet satisfying snack in Economy that tells a story through effective packaging and overall design treatment.

PAX INTERNATIONAL: What role does passenger satisfaction play in airline catering decisions?

that connecting

LAY: What I love about this industry is that airlines always have the passenger front and centre of the decisionmaking process. We too hold a value as a business that is simply ‘Represent the Customer,’ which mirrors the landscape in which we operate. Passenger satisfaction is the ultimate goal, and food plays a huge role in shaping perceptions of an airline’s service—just look at social media and sentiment from passengers in relation to food and you can see why. In today’s market, passengers expect more than just basic sustenance. They want meals that are fresh, flavourful and tailored to their needs; personalization is a massive trend that is showing no signs of slowing down.

Demand for ethical, healthconscious meals—like plant-based, organic, and locally sourced options—

is rising. Airlines are adapting, balancing diverse passenger preferences with logistical and cost efficiency.

PAX INTERNATIONAL: How does marketing tie into this delicate balance?

LAY: Marketing plays a significant role in communicating the value of the catering offerings to passengers. It is not just about promoting the food, it is about taking people on a journey by highlighting the story behind the products.

Whether it is the airline’s commitment to sustainability or the use of local ingredients that connect passengers with the destinations they are flying to. Our cheese program is a great example here; we work with regional farmers across the world to bring artisanal cheeses to the skies. It is a fantastic story to tell passengers as they indulge in different flavours and pairings whilst learning about the provenance of the product.

PAX INTERNATIONAL: What is shaping the future of inflight catering?

LAY: The future of inflight catering is very exciting. We are already seeing advancements in sustainable packaging and onboard technology. For me, I am a big believer that personalization will be the driving force behind innovation as we embark on the next ten years or so.

Passengers are already demanding more tailored, meaningful journeys and this is only set to increase.

F&B will play a key role, with a move toward incorporating more regional flavours and ingredients. This not only enhances the travel experience but also connects passengers to the culture and stories of the regions they visit. From a marketing standpoint, this opens up new opportunities to create personalized and memorable experiences for passengers.

predicts

passengers to regions they visit via F&B will continue to play a major role in airline catering decisions in the year ahead

No hurdles on the horizon

Flying Food Group sees clear skies ahead in 2025, with new customers and projects driving growth and innovation

by JANE HOBSON

In an interview with PAX International this spring, Flying Food Group (FFG)’s Nicolas Rondeau, Executive Vice President, Sales and Marketing, reflects on 2024 as a remarkable year for the caterer. Rondeau attributes the increasing demand for FFG’s products and services to a near return to pre-pandemic travel levels.

“Contributing factors include the business rebound and business rela-

Nicolas Rondeau, Executive Vice President, Sales and Marketing, Flying Food Group

Flying Food Group provides catering services to All Nippon Airways at several major U.S. airports, including ORD, LAX and SFO

Flying Food Group says new customers and projects are driving growth and innovation in the year ahead

tions that require travel, but also a very strong demand for leisure travel, which was maintained at a high level even during the slowest months,” he says.

With both business and personal travel seeing continued growth in the last 12 months, allowing FFG to see high activity levels, strong load factors and increased demand, Rondeau expects to see similar if not greater opportunities for expansion in the year ahead.

“The upcoming 2025 flight schedule looks very promising from what has been published by our customers,” he reveals. “There is no downsizing in aircraft at key destinations and projects for route expansion.”

Frozen not forgotten

While FFG remains committed to delivering freshly prepared meals,

the caterer’s frozen food offerings are expanding. The products are met with positive responses from both airline and retail customers. Rondeau says the increasing popularity of frozen meals is driven by affordability, consistency and extended shelf life.

After launching its first line of frozen meals for retail customers at its new frozen production facility in Newark, New Jersey last summer, FFG is setting its sights on developing inflight options.

“We worked with one of our large retail customers and invested in a frozen manufacturing facility to meet the demand,” Rondeaus tells PAX International. “As we gain experience with the retail [side] of frozen food production, we would like to enlarge our capabilities to provide a line of frozen entrees suitable for our airline customers.”

The expansion creates an opportunity for FFG to offer its customers cost-competitive menu options.

“In response to rising food costs, this innovation may provide an efficient way to offer high-quality meals while complementing our current selections,” says Rondeau. “One main benefit is that we will be providing quality products at a reasonable cost— the volume production could help mitigate the labour cost that keeps rising.”

Frozen food for airline customers is just one of the many areas where FFG expects to see growth alongside its new and existing partners this year.

“The outlook for 2025 is quite positive for us,” predicts Rondeau. “We will also face significant labour increases in some key markets that will make our challenge to remain competitive even bigger.”

Flying Food Group provides catering services to Qantas Airways at several U.S. airports, including LAX, SFO and HNL

Thai Airways is introducing innovative dishes while prioritizing local sourcing and sustainable purchasing

From street to sky

PAX International Asia Correspondent

Jeremy Clark reports on Thai Airways’ new dishes with a cultural twist

by JEREMY CLARK

Thai Airways is enhancing its inflight experience with upgraded dining across all classes, blending luxury with sustainability. Backed by its extensive hospitality expertise, Thai Airways is introducing innovative dishes while prioritizing local sourcing and sustainable purchasing.

First Class passengers can enjoy the “Tom Yum Kung Lobster Set,” a full course serving of succulent lobster in hot and sour broth accompanied by locally sourced Thai Jasmine Rice from the Chaipattana Foundation. The pre-order meal is presented with side dishes such as traditional chilli paste, crispy chopped fish meat and fresh vegetables.

In Royal Silk Business Class, the “Caviar Experience” returns, offering a 30-gram tin of Giaveri Beluga Siberian Caviar and a 10-gram tin of Giaveri Siberian Classic Caviar paired with refined international dishes.

Harvested from Italy, the Giaveri

caviar is farmed in freshwater sources for more than 12 years, resulting in premium roes served alongside a selection of tuna tartare, avocado tartare, jumbo crab tian with spicy truffle dressing, grilled hokkaido poached tiger prawn with green apple and foie gras laab.

Not forgetting desserts, passengers can experience KanVela Chocolate. Served alongside a selection of beverages, the artisanal Thai-grown chocolate provides the perfect finishing touch.

Reimagining Thai street food

To make Thai flavours more inflightfriendly, the airline has teamed up with award-winning chef Bo Songvisava (Asia’s Best Female Chef 2013) to create a fusion of local dishes with a modern twist. Signature dishes such as grilled pork balls are reimagined and paired with rolls or buns for an approachable yet authentic experience.

Thai Airways has also partnered

with Dusit Foods to bring “Streets to Sky” menus to the world. Street food classics, such as massaman chicken curry, are redefined using innovative culinary techniques to maintain bold flavours even after reheating at altitude.

Prioritizing local

Thai Airways is prioritizing local sourcing and recyclable materials for amenity kits through its “Good Taste for a Good Cause” campaign. The airline supports local farmers by purchasing premium agricultural products at above-market prices, fostering long-term economic sustainability within communities. New amenity kits, designed by Thai-based silk brand Jim Thompson, feature 12 unique designs inspired by Thai heritage.

Thai Airways has partnered with Thai-based silk brand Jim Thompson to introduce new amenity kits

Collaboration in catering

Céline Hourcade highlights SATS latest sustainability initiatives and presence at ACA Leadership Symposium and WTCE

by JANE HOBSON

The airline catering industry gathered in Amsterdam in February for the first-ever Airline Catering Association (ACA) Leadership Symposium. In attendance was Céline Hourcade, Vice President, Global Head of ESG at SATS, who joined the company in May 2024.

“It was a great opportunity for me to meet the industry that I’m entering right now,” she says.

Hourcade spoke on the panel “Sustainable or Bust” at the Symposium, addressing sustainability challenges in inflight catering, covering cabin waste management, local sourcing, electrification and workforce shortages.

The message that Hourcade hopes

to communicate to peers through her presence at the event in Amsterdam is collaboration—especially in the area of sustainability initiatives. In an interview with PAX International during the event, Hourcade highlighted the importance of SATS’ industry partnerships and knowledge-sharing opportunities.

“We cannot just do things in silo,” she says. “We have an insights team that is doing all the market trends research in-house. We do quite a lot of testing with clients on the food side, creating new menus and meals.”

She adds that SATS also organizes workshops with its clients, especially on the sustainability side of things, to

promote future-thinking discussions on areas for change and improvement.

“I’m quite amazed by all the initiatives that have been already done and achieved within SATS and the catering business, especially in terms of sustainable packaging and management of food waste,” Hourcade shares.

She adds that reducing food waste in the kitchen “just makes business sense.” SATS also handles inbound cabin waste and ultimately works to reduce the waste that is going to landfill or incineration.

Céline Hourcade, Vice President, Global Head of ESG, SATS

Fish head curry by SATS

Flexible and scalable

Our dishwashing room designs are based on modules with an array of dishwasher models, equipment, and automation levels, to best fit each customers’ unique requirements.

“We are working with lots of start-ups based in Singapore to look at how we can improve that waste management,” she explains, revealing one such company’s initiative is taking dirty plastics, which are more difficult to recycle than clean plastics, and using them to create bitumen to pave the roads.

Personalization and prospects

Hourcade says that the level of personalization in meal options onboard varies by region and airline, depending on passenger expectations. She says SATS sees a big potential for growth in both the Asian and Indian markets. As a leader in delivering authentic flavours at scale, SATS ensures that airlines can offer a rue taste of Asia with every meal.

SATS produces a variety of cuisines, including Asian and Western-style meals, but she notes

that passengers in the Asian and Indian markets are expecting cuisine tailored to regional tastes.

“They like the comfort, the familiarity, the authenticity of the food,” Hourcade explains.

In addition to gatherings like the ACA Leadership Symposium, Hourcade taps WTCE as an indus-

try event that drives collaboration and opportunities for connection.

SATS will return to Hamburg, Germany for WTCE this month, its fourth consecutive year attending. Hourcade says visitors to the caterer’s booth can expect a showcase of its culinary skills and capabilities in delivering the best of Asian cuisines and authentic tastes.

Passing

the torch

An in-depth interview with WESSCO Founder Bob Bregman and his son, CEO Nick Bregman, about the company’s legacy and future

by JANE HOBSON

The Japan Airlines amenity kit collection for international First Class feature Zero Halliburton bags that showcase art from Heralbony artists

AsWESSCO marks 46 years of success, a major transition has taken place. Founder and CEO Bob Bregman has stepped down, passing the reins to his son, Nick Bregman.

This spring, PAX International had the opportunity to ask “The Godfather of Amenities” and the new CEO about this incredible journey, starting from the late 70s in Los Angeles.

A flight down memory lane

Bob started the company in 1979, recognizing a gap in the market for high-quality, customized amenities that

could enhance the traveller experience.

“With my background in business and a deep appreciation for service, I founded WESSCO in Los Angeles, initially focusing on onboard serviceware sourced from Japan,” Bob says. “Over the years, we expanded our reach into the hotel and cruise line sectors, always with a commitment to innovation, quality and exceptional service.”

This dedication earned Bob the title of “The Godfather of Amenities,” a recognition he calls a great honour.

“I’ve had the privilege of working with leading airlines and hotel brands worldwide, helping to redefine guest

Bob Bregman, Founder of WESSCO

Nick Bregman, CEO at WESSCO

experiences. Some of my fondest memories include launching food and beverage programs, collaborating with world-renowned designers and brands, and building a global network of trusted clients and friends,” he says.

Through more than four decades, WESSCO has grown from a small supplier to a globally recognized leader in the amenities and comfort space, collaborating with major airlines and brands. The company has expanded its capabilities, built strong manufacturing partnerships worldwide and adapted to changing customer expectations.

“When I started WESSCO, air-

WESSCO’s Out of the Woods amenity kit for Singapore Airlines Premium Economy Class is made from Forest Stewardship Council (FSC)-certified kraft paper fabric, containing eco-friendly products

lines were just beginning to explore branded, high-quality amenity kits. Over the years, we’ve seen a major shift toward sustainability, personalization and luxury collaborations. Today’s passengers expect eco-friendly material, high-end skincare products and a thoughtful unboxing experience,” Bob explains. “Technology and design innovation have played a huge role in shaping the industry, and WESSCO has always been at the forefront of these trends.”

Bob’s work has taken him all over the world—from bustling trade shows in North America and Europe to fac-

tory visits in Japan and China. When asked about his favourite places to visit for both business and leisure, he recalls his globetrotting fondly.

“Each place has its own unique charm, but for my business, I’ve always enjoyed Hong Kong, China and Vietnam. For leisure, I love unwinding in Italy, where I can fully enjoy the culture, food and scenery,” he says.

Leadership transition

After four decades, Bob says it was a natural transition for Nick, who has more than 20 years of experience as Chief Operating Officer at WESSCO,

This collection of bedding for Icelandair by WESSCO is inspired by the peaks of Iceland’s magnificent mountain landscapes

to take the helm. The transition has been in the works for some time, to ensure a seamless succession.

“Nick embodies the company’s core values of innovation, service and excellence,” Bob says. “He understands the evolving needs of our clients, embraces innovation and has already made a significant impact on the company. Under his leadership, I have no doubt that WESSCO will continue to thrive and set new industry standards.”

Nick acknowledges the challenge of honouring his father’s legacy while introducing fresh perspectives to keep WESSCO at the forefront of industry trends.

“The fast-paced evolution of passenger expectations and global market dynamics requires both agility and

vision,” Nicks says. “However, with every challenge comes opportunity, and I’m confident that our team will embrace these opportunities to propel the company forward through innovation and a steadfast commitment to our clients, partners and passengers.”

Stepping away from his role as CEO brings many changes, but Bob says the relationships are what he will miss the most.

“Without a doubt, I’ll miss the people, our dedicated team, our partners and the clients I’ve built longstanding relationships with. There’s something incredibly rewarding about collaborating to create something great. But I’m not going anywhere. I’ll always be a part of WESSCO.”

Bob plans to spend his retirement

travelling for pleasure, enjoying family time and pursuing new hobbies.

Evolution, not revolution

Working alongside his father as COO, Nick gained deep industry knowledge, focusing on adaptability, long-term vision and the power of strong relationships.

“One of the most important lessons I have learned is that success is not just about having great products—it is about consistently delivering real value, staying ahead of trends and earning the trust of our clients and partners,” he explains.

As CEO, Nick is committed to guiding WESSCO’s growth while maintaining its core values. The company will focus on expanding

WESSCO received the 2024 PAX Readership Award for Business Class Amenity Kit South America for LATAM Airlines

• Luxury and wellness-driven amenities: Passengers seek high-end skincare, wellness-focused products and premium collaborations.

• Customization and personalization: Airlines and hotels prioritize tailored experiences that reflect brand identity.

• Tech-integrated travel comfort: Smart textiles and digital enhancements are becoming more prevalent.

• Experience-focused offerings: Travellers expect more than just products—they want immersive, sensory-driven experiences.

its production range, forging new brand partnerships and strengthening its commitment to sustainability.

“We have an incredible team with diverse skills, and I’m proud of how they show up—not only for our customers but for one another. Greatness starts from within, and WESSCO has always been about building strong relationships, both internally and externally,” Nick says.

The future of WESSCO

Nick tells PAX International he envisions WESSCO leading the next generation of passenger experience solutions by blending luxury with sustainability, technology with personalization and functionality with design.

The company is focusing on three areas: Expanding sustainable offerings

to meet growing consumer demand for greener solutions; strengthening partnerships with high-end brands to elevate the amenity experience; and enhancing operational efficiency by streamlining processes and improving supply chain reliability.

Nick says the industry can expect to see more collaborations, innovative product designs and a stronger focus on eco-conscious materials, while also expanding into emerging markets and strengthening its digital capabilities with IFE to bring even greater value to its customers.

Key trends shaping WESSCO’s future include:

• Sustainability as a standard: Ecofriendly materials and circular solutions are now industry expectations.

“While trends evolve, sustainability and personalization will remain key drivers,” Nick affirms. “Our role is to stay ahead of these shifts and continue delivering products that exceed expectations.”

Inspiring generations

As WESSCO embarks on its next chapter, both Bob and Nick reflect on the company’s legacy and future with deep pride.

“Seeing the company’s growth from its inception to its current global presence is truly gratifying,” Bob says. “Nick’s dedication, innovative ideas and commitment to excellence have been a significant part of this journey, and I believe he’s the perfect person to lead WESSCO into the future.”

For Nick, that future is built on the foundation of strong relationships, integrity and a relentless pursuit of quality.

“Bob’s visionary leadership and passion for the industry have always been a source of inspiration for me,” he says. “I’m honoured to continue his legacy and drive WESSCO to new heights. And as I coined during a toast many years ago—WESSCO is the BESTCO.”

Nick Bregman, WESSCO CEO (left) and Bob Bregman at an industry event

Nick Bregman, CEO of WESSCO at an industry tradeshow

Dreamy journeys ahead

FORMIA is expanding its range of branded comfort products to enhance the passenger experience

by JANE HOBSON

At WTCE 2025 this April, FORMIA will unveil its latest advancements across its branded passenger comfort textiles and bedding product categories—enhancing inflight comfort and customer experience, the amenities expert tells PAX International.

Recognized globally for delivering exceptional brand collaborations and industry-first concepts in the airline amenity kit space, FORMIA is bringing its expertise to a growing range of branded comfort products. This includes duvets, day blankets, duvet bags, pillowcases, pillows, sleepwear and mattresses—seamlessly integrating premium brands into more of the inflight experience.

“We’re excited to introduce new innovations in passenger inflight comfort, seamlessly integrating premium brands to elevate the passenger experience—delivering greater distinction and value to every

journey,” says Roland Grohmann, FORMIA CEO & Managing Partner.

In the past year, FORMIA has significantly expanded its branded textiles program, introducing more partnerships and strengthening its dedicated in-house team specializing in comfortfocused design. FORMIA’s comprehensive supply chain allows airlines to source and deliver products from various locations worldwide, providing airlines greater flexibility in bringing premium comfort to passengers.

FORMIA debuted its branded textiles range at last year’s WTCE, where it received strong market interest and industry recognition, including a Travel Plus Award for FORMIA’s customer Saudia Airlines’ First Class Sleepersuit. Since then, the collection has grown with the introduction of new bedding solutions and more brand partnerships.

“In many conversations over the course of the past few years, we’ve

consistently heard from our customers that they’d like to see crossover opportunities into the branded sleepwear, loungewear and bedding categories. We see this expansion as an opportunity to bring never-before-seen collaborations to life and add further value to our customer relationships,” Niklas Sandor, FORMIA CCO tells PAX International. FORMIA is the recognized market leader in quality inflight amenities and comfort items with its unwavering commitment to customers, bespoke approach to brand collaborations and operational reliability. FORMIA is known for its unrivalled brand portfolio, creating meaningful partnerships that turn traveller touchpoints into memorable moments. Now the company looks forward to extending the airline and brand partnerships even further through more new product categories.

This week, FORMIA is set to unveil more advancements across branded textiles, bedding, and beyond, further cementing its leadership in high value branded inflight amenity and comfort solutions.

FORMIA’s global supply chain offers airlines flexible sourcing and delivery, ensuring premium comfort for passengers

New era for Watermark

AWatermark embarks on a new chapter following a Management Buy-Out led by Managing Director Kenny Harmel by

JANE HOBSON

fter more than 45 years as an onboard solutions provider in the aviation industry, Watermark is embarking on a fresh chapter, following the successful completion of a Management Buy-Out (MBO) led by Managing Director Kenny Harmel. The transaction, in partnership with a third-party venture capital fund, marks an exciting new phase for the business, reinforcing its commitment to pioneering uniquely differentiated inflight product concepts.

As part of the transition, Ian Linaker has exited Watermark as the majority shareholder but will continue as a Board Advisor and retains a minority shareholding. Linaker leaves Watermark to focus his efforts on a new venture, Weave Intelligence, a provider of aviation supply chain software.

With sustainability and innovation at the heart of its operations, Watermark remains steadfast in its mission to introduce award-winning,

first-to-fly concepts that enhance passenger experiences while supporting airline customers to achieve goals. The MBO provides a robust foundation for continued growth, empowering Watermark to expand its product offerings across all categories, including amenities, meal service and bedding products, further solidifying its position as a market leader in the aviation supply sector.

Under Harmel’s leadership, Watermark will continue to focus on delivering creative and environmentally responsible solutions that align with the evolving needs of the airline industry. The company’s legacy, coupled with its strong commitment to strategic brand partnerships, will drive its next phase of development, ensuring it remains at the forefront of the onboard hospitality sector.

Watermark will showcase its latest products and solutions at WTCE booth 4E10.

Kenny Harmel, Managing Director at Watermark, led the Management Buy-Out

As part of the transition, Ian Linaker has stepped down as majority shareholder of Watermark but will remain a Board Advisor and retain a minority stake Watermark

Setting new standards for inflight dining by streamlining operations, reducing waste and boosting efficiency

Making waves in waste reduction

Linstol’s Steve Wickham highlights the company’s partnership with Plastic Bank

by ROBYNNE TRUEMAN

Linstol is partnering with Plastic Bank to help reduce the environmental footprint of airline products and industry events, Steve Wickham, Global Head of ESG at Linstol tells PAX International. Plastic Bank is a social enterprise devoted to preserving the oceans, building a circular economy for plastic waste and stopping ocean plastic pollution at the source.

In addition to showcasing sustainable products in all onboard categories, including headsets, textiles, meal service and amenity kits, Linstol will help mitigate the amount of plastic waste generated by large scale industry events such as WTCE.

Repurposing plastic

Through its partnership with Plastic Bank, Linstol will fund the collection of more than 3,000 kilograms of ocean-prevented plastic waste— which is equivalent to approximately 150,000 waste plastic water bottles—to help offset the plastic footprint of each visitor to WTCE this year.

Wickham says collaborations like this are critical to making a positive impact on global issues such as plastic pollution. It demonstrates progress toward the United Nations Sustainable Development Goals (SDGs) by helping to alleviate poverty, ensure sustainable consumption and production, and preserve the oceans.

He emphasizes that while Linstol’s long-term partnership with Plastic Bank is helping to amplify impacts on all 17 SDGs simultaneously, it is especially relevant to SDG 1 (No Poverty), SDG 12 (Responsible Production and Consumption) and SDG 14 (Life Below Water).

Plastic Bank’s network of waste collectors in vulnerable coastal regions in developing countries receive income and social benefits in return for the plastic waste they collect from coastlines and waterways, Wickham explains. Plastic Bank then recycles the waste into raw material known as “Social Plastic” which can be used in the supply chain for manufacturing of new plastic prod-

ucts. Through this program, Linstol has already diverted more than 20 tons of plastic waste from oceans in 99 coastal communities worldwide.

In August 2024, Linstol began using Social Plastic in mass production of its Business Class and Economy Class headsets, as showcased for Virgin Atlantic at FTE APEX Asia Expo last year.

“Positive impact can only be achieved by supporting and working together. There is no doubt that innovative suppliers and responsible customers collaborating will enable us to catch up and make significant achievements on the SDGs during the next five years, an increasingly critical period for our planet,” says Wickham.

Steve Wickham, Global Head of ESG, Linstol

Plastic Bank’s network of waste collectors receive income and social benefits in return for the plastic waste they collect from coastlines and waterways

Treasures for tiny travellers

Ashley Kerber, Regional Director at Kaelis, discusses designing amenity kits for junior jetsetters

by JANE HOBSON

When it comes to creating memorable travel experiences for young passengers, airlines know that a few crayons and a colouring book just do not cut it. Kids are looking for more than just distractions—they want excitement, fun and something that makes the journey feel special.

As a leader in designing inflight products, Kaelis has taken on the challenge of creating kids’ amenity kits that do more than distract. They engage

young travellers while keeping customization and sustainability top-of-mind.

Kaelis creates kits that leave a lasting impression for airlines’ littlest travellers. Ashley Kerber, Regional Director at Kaelis, explains the brand’s approach.

“We consider not just the act of giving, but the purpose behind what we create for them,” she says. From toddlers to teenagers, Kaelis makes sure every age group feels connected to the kit.

Kaelis works closely with its

customers to design kits that reflect the airline’s unique brand and culture. “We are all leaders in understanding the needs of our airline partners and clients, but earning the approval of children is a completely different challenge,” says

The outbound (left) and inbound (right) kids’ kits by Kaelis for Uzbekistan Airways

Ashley Kerber, Regional Director, Kaelis

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Kerber. Kaelis takes this challenge seriously, even consulting a panel of kids aged five to 13 to ensure the kits are fun, functional and engaging.

But the kits do not just improve the flight experience—it helps airlines provide better service, too. “Airlines often bear the responsibility of caring for unaccompanied minors, and providing thoughtful amenity kits significantly supports ground staff and crew,” says Kerber.

When a child’s device runs out of battery or they need entertainment, these kits offer a welcome relief.

Kaelis finds the balance between entertainment and practicality. “Our primary aim is to provide entertainment, led by the insights of the ‘big boss’—a five-year-old—rather than his mum,” says Kerber. The result? Kits that are packed with items kids will actually use long after the flight ends. Multi-purpose items such as lunch bags, pencil cases, or tote bags—things that do not just get tossed aside.

Sustainability is a huge priority for airlines, and for Kaelis, that is a mission that hits close to home. “Sustainability, saving the earth and caring for children go hand in hand,” Kerber says.

With more eco-friendly materials available than ever before, Kaelis

is quick to incorporate them into the kits. “Our design and procurement teams are dedicated to developing and sourcing new materials to not only keep pace with trends but set them,” Kerber explains.

Kaelis also taps into the importance of cultural preferences when it comes to designing kids’ kits. Taking inspiration from the world, Kaelis looks to art installations, local landmarks and other cultural references to create kits that connect kids with the world as they travel. “By igniting their curiosity and

excitement, we can transform a simple amenity kit into a memorable part of their travel adventure,” says Kerber.

Looking ahead, Kerber says Kaelis is excited about how technology can shape the future of kids’ amenity kits. “Imagine packaging that tells a story and goes beyond just the goodies inside. Adding QR codes can open up a world of interactive content for kids,” says Kerber. “Incorporating puzzles and games can keep them entertained while also stimulating their minds.”

The small details make all the difference—especially for kids. Through thoughtful design and continuous innovation, Kaelis is turning kids’ kits into tools for joy, curiosity and connection. It is these gestures that create positive memories, strengthen loyalty and maybe even inspire the next generation of aviation enthusiasts.

Kaelis introduced kids’ kits for Neos featuring a dark blue backpack with a playful superhero cat

Kaelis’ kids’ amenity kits for LOT Polish Airlines

The contents of the outbound kits for kids by Kaelis for Uzbekistan Airways

A pivotal moment

Interview with Plane Talking Products’ Bryony Koziol on the company’s recent rebrand

by JANE HOBSON

Plane Talking Products will display new tableware in Hamburg

Plane Talking Products (PTP) recently unveiled its refreshed logo and brand identity. In this Q&A, Design Manager Bryony Koziol discusses the motivation and timing of the rebrand as well as what to expect from PTP at the World Travel Catering & Onboard Services Expo (WTCE) in Hamburg this month.

PAX INTERNATIONAL: Why was it the right time for a rebrand?

BRYONY KOZIOL: Plane Talking Products is at an exciting pivotal moment. As we develop into a larger, more mature business, we need our brand to evolve with us. Recognizing how the business has progressed over the last few years, with an expanded team of designers, product developers and sustainability analysts, the new treatment reflects where we are now as a business and prepares us for the future. I was really keen to keep elements of where we’ve come from and what we are known for but to move the branding forward—so there are nods to the previous style—but updated for a modern look.

PAX INTERNATIONAL: What is the message behind the rebrand?

KOZIOL: The evolution of our brand was driven by the personality and values of our business which include innovation, reliability and proactivity. Our goal was to create a visual identity that reflects our dynamic, forward-

thinking team and our commitment to innovation, customer service and sustainability.

Staying close to the greens and blues of the current logo and bringing in eye-catching accent colours which showcase youthful design, inclusion and innovation—the new logo and branding can be seen on the relaunched PTP website. The website has been completely refreshed to share our latest products, innovations and news as well as a fully updated section on our sustainability mission.

PAX INTERNATIONAL: What are you looking forward to most at WTCE?

KOZIOL: I am super excited about showcasing a stand full of new ideas. At PTP we pride ourselves on our ability to challenge the status quo and provide unique products you won’t find elsewhere. We have a larger presence this year at the show with a new stand to unveil our latest products. I’m also really looking forward to the Taste of Travel program. Our CEO Alison Wells is moderating the panel “Target 2030” on Wednesday at 2:00 p.m., taking a look at how supply partners can help airlines reach interim carbon reduction targets and other ESG requirements.

PAX INTERNATIONAL: Why should we come and visit the PTP stand?

KOZIOL: We will be presenting brand new products across all four product categories which are dining, sleeping, wellbeing and serving. We have some fantastic new partnerships to share with visitors, such as a new range of textile products which showcase the latest developments in technical innovation, helping to improve passenger comfort onboard developed with the renowned industrial design firm JPA Design. Also, as part of our exclusive partnership with Steelite International, we will be displaying stunning new tableware ranges for premium cabins which represent the latest in dining and hospitality trends.

Bryony Koziol, Design Manager, Plane Talking Products

Fresh take on sustainability

White Glo’s premium range of toothpaste and tablets packaged in biodegradable paper sachets aim to combine high quality oral care products with environmental responsibility

by CHELSEA CLARKE

Sustainability is top of mind across the air travel industry and with the help of White Glo, an Australia-based company that specializes in oral care products, a clean environment starts with clean teeth. With its premium range of sustainable oral care products that combine high quality with environmental responsibility, White Glo is freshening up inflight dental health standards.

White Glo continuously strives to innovate, ensuring that its products deliver exceptional oral health benefits while actively contributing to a healthier planet. White Glo’s latest offerings include toothpaste and tooth tablets packaged in biodegradable paper sachets. This sustain-

able packaging helps airlines reduce plastic waste while still providing a premium oral care solution.

“By using paper sachets, White Glo ensures that each product is lightweight, easily recyclable and minimizes its carbon footprint—all without compromising on the quality and effectiveness that our customers expect,” says Isabella Chen, Head of Airline and Travel Partnerships at White Glo.

White Glo weaves sustainable practices into every part of its products—not just its packaging. Its toothbrush design is made from bamboo and wheat straw. These materials are both renewable and durable, aligning with responsible sourcing practices.

“Bamboo, renowned for its rapid

renewability, and wheat straw, a byproduct of agricultural processing, together create a toothbrush that is as gentle on the environment as it is effective in cleaning,” says Chen.

Looking ahead, White Glo is set to launch a 100 percent recyclable aluminum toothpaste tube with a sustainable cap in 2025.

“This forthcoming innovation represents a major leap forward in reducing plastic waste in the oral care sector,” says Chen. The new tube offers an ecofriendly, durable alternative to plastic, perfect for airlines that want to continue increasing sustainability efforts.

“At White Glo, sustainability is not just a trend—it’s our commitment,” says Chen.

White Glo’s toothpaste tablets and white toothpaste in biodegradable paper sachets

A window view into Asia

A look into the future of onboard services in Asia based on results from a survey conducted by Jeremy Clark and WTCE

by JEREMY CLARK

To say that things have changed in the short time that has passed since last year’s WTCE would be an understatement. In Southeast Asia and the Far East, it is all going at lightning speed. Asia was slow to pick up momentum during 2022 and 2023 while the U.S. and Europe were almost back to 2019 norms, but in the intervening months, Asia has, as predicted, not only regained momentum but exceeded it. The supplier base that survived has proven not only robust but stronger than ever with caterers and suppliers of all products into the provisioning market showing resilience.

There are some interesting stats to take note of based on survey results produced in collaboration with WTCE. Conducted across two of Southeast Asia’s largest and most dynamic markets—Thailand and Indonesia—with some key questions related to onboard

services, the goal of the survey us to provide visibility into passenger expectations as 2025 rolls on. Numbers in terms of revenue and passenger trips are almost back to 2019 levels, but the difference is now twofold.

Firstly, the rate of increase is sharply higher than back then, suggesting continued fast-paced growth and secondly, the China market has not yet fully materialized with international travel in and out still at levels a lot lower than in 2019.

The demand for quality food and beverage services, as well as crew service and ground services, is very strong in this region. The results of the survey show this clearly. The two participating countries, Thailand and Indonesia, are ideal candidates for a window into the region. One is a well and long-established tourist market; the other has a huge domestic market. Thailand fares slightly better than

Indonesia in terms of perceived quality of product, but not by much. The important takeaway is that 62 percent of all respondents felt that Asia’s airlines are better than those from outside the region. Thirty-one percent think it is “about the same.” Virtually no one places airlines from outside the region as better.

The great divide

This is where the great divide begins to become apparent. The first divide is here in Asia. It is the gap between demand for quality (from LCCs and

With evolving expectations and new innovations on the horizon, the industry has an opportunity to redefine excellence in the sky

Jeremy Clark, Asia Correspondent, PAX International

legacy carriers) and the reflected ticket prices. As the savvy know, booking in advance with the legacy carriers can lock in an all-in service at a price that comes very close to the LCCs by the time you pay for all the extras.

The survey reveals beyond doubt that travellers of all ages in the region want better food and beverage. Passengers want more choice and better quality. Also, the on-the-ground services are under increasing scrutiny as airports get busier and self-checkin areas become more chaotic.

When asked to rank preferences at the booking stage, 96.5 percent of survey respondents cited “Customer Service” as the most crucial,

followed by “Food and Beverage Quality” at 93.4 percent. Then respondents indicated IFE, amenities and then finally sustainability.

This indicates the second divide.

The experience of flying Business Class can vary significantly depending on the airline, even when booking under the same ticket. Consider a passenger travelling from Kuala Lumpur (KUL) to Helsinki (HEL) on a ticket purchased through Qatar Airways. While the entire journey could have been operated by Qatar Airways, scheduling constraints led to a segment being flown with Finnair instead. Despite the ticket price remaining the same, the contrast in service levels

between the two airlines is stark. Qatar Airways, known for its premium service, offers dine-on-demand, an expansive seat layout and a wellappointed amenity kit. In contrast, Finnair’s approach follows a more minimalist, less-is-more philosophy. The airline does not offer dine-on-demand or an extensive selection of betweenmeal snacks. Its Business Class amenity kit is notably basic—justified as an environmentally friendly initiative. While Finnair provides a spacious seating area, it lacks the refinement and attention to detail found on other carriers such as Qatar Airways.

This disparity highlights a broader trend, particularly among European

The demand for quality F&B services, as well as crew service and ground services, is very strong in the Asia region

Asia Correspondent Jeremy Clark says there is a great divide in Asia between demand for quality from LCCs and legacy carriers and the reflected ticket prices

H‘ 's a family affair

since 1985

CELEBRATING OUR 40TH ANNIVERSARY

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

Visit us at WTCE Hamburg 2025 08. - 10. April – Stand 4D28

airlines, where sustainability efforts are reshaping the premium travel experience. Whether through reduced onboard offerings, carbon surcharges, or the push for passengers to contribute to sustainable aviation fuel programs, less is not more. The question remains: Are these changes genuine steps toward sustainability, or are they simply cost-cutting measures wrapped in eco-conscious branding? Here in Asia, passengers are just not buying it. For long-haul premium passengers,

survey respondents listed the “Sleep Kit” as most important, with 66.5 percent valuing this product. However, right behind is the demand for more food. Almost 60 percent of passengers want the “ability to order F&B outside of service times” on long-haul services.

What does it all mean for Asia?

Over the past 30 to 40 years, the tables have turned 180 degrees. In the 70s and 80s, the U.S. world carri-

ers dominated together with BOAC, Air France, Swissair and the others.

Now? It is a take-it-or-leave-it world in Europe and the U.S. where service ranks below almost every other aspect of the product.

The most important insight that the survey reveals is this: Seven out of 10 respondents said they would avoid a carrier based on previous bad inflight service. And, 15 percent would only rebook with a bad service airline if no other option is available.

This means that 85 percent of passengers will rate and reselect an airline on the basis of the service rather than the price or the route.

So, to summarize, Asia is pampered with the best airlines that the serve the best F&B by the best crew—but still there is room for improvement. As airlines navigate the balance between service, sustainability and cost, one thing remains clear—passengers remember the experience long after the journey ends. With evolving expectations and new innovations on the horizon, the industry has an opportunity to redefine excellence in the sky.

Qatar Airways, known for its premium service, offers dine-on-demand, an expansive seat layout and a luxurious amenity kit

Survey respondents indicate that customer service and F&B quality are more important considerations compared to IFE, amenities and sustainability during the booking stage

READERSHIP AWARDS 2025

RETURN TO

HAMBURG!

From onboard caterers to connectivity and all the latest in aircraft cabins, the PAX Readership Awards will once again recognize those in the industry that go above and beyond.

The award winners will be announced on Wednesday April 9, 2025 at the Radisson Blu Hotel in Hamburg.

Award winners will be featured in a special spread, as well as in our e-Newsletter.

Premium Group immerses lounge guests in the rich cultural heritage of each region, offering a taste of local flavours through curated snacks, signature dishes and handcrafted beverages as part of its “Your Destination Before Departure” initiative

Your destination before departure

In this Guest Column, Mei Mei Song, Chief Transformation Officer at Plaza Premium Group, discusses transforming the airport lounge into its own destination

Travel has always played a significant role in my life. As the daughter of Mr. Song Hoi See, the founder of Plaza Premium Group (PPG), I inherited a deep passion for our family’s business. We live and breathe the travel industry, constantly adapting to its ever-changing trends and consumer behaviours.

You may have come across the saying, “It’s the journey, not the destination.” I find myself constantly at the airport for both work and family trips, and every time I travel, I like to think of the destination I am heading to. How do I get there? What can I experience? What’s the culture and food like?

In 2024 we launched the “Your Destination Before Departure” initiative to redefine the airport lounge experience, transforming it into a “must-go” destination. Our goal is to transform the airport experience into an unforgettable journey, infused with the unique culture and essence

of each lounge. This initiative will transform how we look at lounge spaces and curate them to showcase the best of the local cultures and how we incorporate them into our lounge experiences. From the moment our guests arrive, they will be warmly welcomed by our Lounge Ambassadors, dressed in traditional attire, who share insights into the location, setting the tone for the pre-flight experience.

This initiative first launched in six key locations—Kuala Lumpur, Jakarta, Nagoya, Adelaide, Rome and Dubai—bringing destination-specific experiences to life. We immerse our guests in the rich cultural heritage of each region, offering a taste of local flavours through curated snacks, signature dishes and handcrafted beverages. Art pieces and décor further reflect the essence of each destination. Building on this success, we have expanded to additional locations including Toronto, Vancouver and

London, with Dallas Fort Worth set to be the next in North America.

For instance, you can taste our signature laksa noodles while exploring our art curation featuring local Malaysian artist in our Kuala Lumpur Lounge, In Canada, guests can enjoy locally brewed craft beers or the country’s iconic poutine, bringing an authentic taste of each destination into the lounge experience.

These lounge reinventions embody what we like to call a “proudly local” approach—a sense of place and a community-driven environment that goes beyond the practicalities of a transit stopover. It celebrates the very essence of why we all love to travel. Together, we make travel better.

Mei Mei Song, Chief Transformation Officer, Plaza Premium Group

Plaza

co-located with

9-11 September 2025 Long Beach, California, USA

THE MUST-ATTEND EVENT FOR AIRLINES, SUPPLIERS, AND INNOVATORS TO SHOWCASE THE FUTURE OF ONBOARD FOOD AND BEVERAGES, AMENITIES AND SOFT GOODS, CUTLERY AND PACKAGING, AND MANUFACTURING AND CATERING.

OUR STRONGEST SPEAKER LINE-UP YET

CAMPBELL WILSON

CEO, AIR INDIA

MESFIN TASEW BEKELE

GCEO, ETHIOPIAN AIRLINES

DINA BEN TAL GANANCIA

CEO, EL AL ISRAEL AIRLINES

CEO, VIENNA INTERNATIONAL AIRPORT

JULIAN JÄGER

Resort-style relaxation awaits in Vietnam

A

look inside the recently opened SENS Leisure Lounge at Phu Quoc International Airport

by CHELSEA CLARKE

The SENS Leisure Lounge at Phu Quoc International Airport (PQC) marks a new chapter in Vietnam’s airport experience. As the first lounge under the SENS brand by Southern Airports Services Joint Stock Company (SASCO), the opening is part of a broader strategy to bring premium, resort-inspired lounges to major airports across the country.

SASCO brings to life the perfect fusion of Vietnamese culture and modern elegance. With designs inspired by nature and rich cultural values, paired with exceptional service, SASCO transforms every moment of waiting into a relaxing journey that connects emotions and celebrates culture.

The SENS Lounge at PQC offers a premium space for passengers to relax or work pre-flight. Travellers can enjoy a buffet of local and international dishes while taking in stunning views of the airport runway and mountain landscape. Designed

The SENS Leisure Lounge grand opening at Phu Quoc International Airport

A traveller enjoys the relaxing atmosphere at The SENS Leisure Lounge at Phu Quoc International Airport

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to reflect the island’s natural beauty, the lounge features elegant curves and pearl-inspired materials. With comfortable seating, massage chairs, peaceful corners, workspaces, highspeed Wi-Fi and shower rooms, it provides a relaxing yet productive escape from the airport’s commotion.

“As the first lounge in Vietnam positioned under a leisure concept, the SENS originates from SASCO’s strategic vision to deliver elites privileges for boundless experiences, while also honouring Vietnam’s rich cultural heritage,” SASCO CEO Nguyễn Văn Hùng Cường tells PAX International.

Since its opening in November 2024, the lounge has seen increasing demand, peaking at 500 guests per day. It has become a valuable addition to PQC, especially as SASCO plans to expand The SENS concept.

Philip Odhiambo, Chairman of the Airline Operators Committee (AOC) at Tan Son Nhat International Airport (SGN) says, “AOC is delighted with the addition of premium lounge facilities for passengers across Vietnam’s airports, introducing diverse experiences like The SENS—a completely unique concept. We look forward to seeing this model expanded to

other major airports, especially at the soon-to-open Long Thanh terminal, which will unlock even greater development opportunities.”

With 31 years’ experience, SASCO is renowned for its lounges that seamlessly blend diverse offerings with local cultural nuances. The SENS

is part of SASCO Business Lounge, 13 airport lounges across Vietnam’s major hubs, including PQC, SGN and Cam Ranh International Airport.

SASCO Business Lounge has garnered international acclaim, including PAX Readership Awards: In 2020, Le Saigonnais Lounge was named the “Best Business Class Lounge in Asia,” and in 2023, Jasmine Halah Lounge received the “Best Business Class Lounge in Asia.”

“This commitment to excellence ensures every passenger enjoys a satisfying and memorable airport experience,” SASCO says.

Phu Quoc, Vietnam is preparing to host the APEC 2027 summit, a milestone that expects to drive a strong wave of international tourism, positioning the island as a leading MICE (meetings, incentives, conferences and exhibitions) destination. The SENS Lounge aims to meet the needs of this increasingly international traveller base. Currently, Phu Quoc receives nearly 40 international flights per day, accommodating approximately 10,000 to 11,000 passengers.

The SENS Leisure Lounge offers comfortable seating, workspaces and high-speed Wi-Fi

The SENS Leisure Lounge offers a relaxing atmosphere with exceptional service

Snack to the future

by JANE HOBSON

Snackbox To Go is reshaping inflight snacking with a sleek new website and a fully customizable breakfast box, giving airlines more control over onboard offerings. Designed to streamline the selection process for airlines and enhance the inflight service experience for passengers, these latest developments provide a seamless, personalized approach to onboard offerings.

A smarter way to snack

The updated Snackbox To Go website features a Personalized Product Selector, a tool that simplifies the snack selection process for airlines. With just a few clicks, airline buyers can receive tailored snack recommendations that match the airline’s specific needs and passenger preferences. The intuitive system saves time and ensures that every snack choice is aligned with dietary requirements, taste preferences and sustainability goals.

By integrating user-friendly navigation with a commitment to ethical sourcing and sustainability, Snackbox To Go reinforces its dedication to providing high-quality,

responsibly sourced snacks for the airline industry with this tool, the company tells PAX International.

Breakfast, your way

In addition to its digital transformation, Snackbox To Go is elevating the first meal of the day with its Customizable Breakfast Box. Airlines can now curate a bespoke breakfast experience for passengers, choosing from a variety of mini viennoiserie, indulgent cakes and brownies and freshly made mini sandwich rolls. Whether airlines want a balanced mix of sweet and savory or a specific dietary-friendly selection, the flexibility of the breakfast box ensures every passenger is awoken on a delicious note.

What sets this service apart is the expert guidance provided by Snackbox To Go’s breakfast specialists and entire team. The company’s hands-on approach helps airlines refine selections, catering to diverse tastes while maintaining premium quality. From mix-and-match options to designing a private-label breakfast box, Snackbox To Go ensures that every detail aligns with an airline’s brand identity.

“All you must do is choose. With Snackbox To Go, you have the freedom to create a breakfast box that fits your exact desires. Don’t just settle for any breakfast—make it one to remember,” Snackbox To Go tells PAX International.

In an industry where efficiency and passenger satisfaction are paramount, Snackbox To Go’s latest innovations offer a seamless blend of convenience, customization and culinary excellence. Whether it is streamlining snack selection with its Personalized Product Selector or crafting a breakfast that is as unique as an airline’s brand, Snackbox To Go is redefining the way airlines approach inflight dining.

Snackbox To Go unveils new website and customizable breakfast box

The Snackbox To Go website features a Personalized Product Selector tool that simplifies the snack selection process for airlines

Snackbox To Go’s Customizable Breakfast Box allows airlines to curate a bespoke breakfast experience for passengers

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Grape expectations

Bottega responds to the growing shift toward non-alcoholic drink options with its innovative products

by CHELSEA CLARKE

In 2020, Bottega, the Italian purveyor of premium wines, sparkling wines, and spirits, introduced a product that caught people’s attention: Bottega 0, a non-alcoholic drink made from grape must, available in white and rosé. It was Bottega’s response to a growing shift toward alcohol-free options, as more people choose to drink less for health or personal reasons.

Unlike dealcoholized wine, which strips alcohol from regular wine, Bottega 0 starts fresh with grape must, preserving the purity of the grapes. “The grapes are carefully selected and harvested from regions with a good balance between sugars and acidity,” says Sandro Bottega, President, Bottega S.p.A. “After soft pressing, the must is stored in refrigerated tanks to prevent alcoholic fermentation from starting.” This process preserves the aroma and freshness—without the alcohol.

Drinking without alcohol is no longer just a trend; it is a shift in how

people indulge. Bottega 0 meets this shift by creating more moments to enjoy, such as with breakfast or brunch, Sandro tells PAX International.

But Bottega did not stop there. With more than 30 years of experience in lemon-based liqueurs, the brand also created Limoncino 0.0, an alcoholfree version of its lemon liqueur.

“During the harvest of the lemons, a careful selection is made of the Femminello Siracusano and Verdello varieties, choosing fruits with optimal ripeness,” says Bottega. “Complex and innovative techniques allow the natural extraction of the aromas from the peel, pulp and juice, and preserve the qualities at every stage of production.” This attention to detail results in a drink perfect on its own or in mocktails.

Whether it is Bottega 0 or Limoncino 0.0, these non-alcoholic options are more than just drinks—they offer new ways to enjoy the social side of drinking without alcohol. As people continue to prioritize health and wellness in their travels, these products meet changing needs, making it easier than ever to enjoy a refreshing, celebratory drink, inclusively.

Bottega’s nonalcoholic drink made from grape must

Sandro Bottega, President of Bottega SpA

Bottega’s alcohol-free Limoncino

Bottega 0, a nonalcoholic drink made from grape must, available in white and rosé

WHAT’S ON AT WTCE?

WTCE Event Manager Shona Thomson gives a preview of this year’s event

by JANE HOBSON

World Travel Catering & Onboard Services

Expo (WTCE) will return to Hamburg from April 8 to 10. Taking place at the Hamburg Messe, the 13th edition promises to unite the world’s leading air, rail and cruise operators with exhibitors showcasing the hottest onboard product innovations, services and trends across inflight catering, passenger comfort and inboard services.

PAX International caught up with Shona Thomson, Event Manager of WTCE, to discuss this year’s event, bringing well-known features back to the show floor and also introducing new elements.

“The travel industry is in an exciting place with a positive outlook for the future as it looks set to reach pre-pandemic travel levels by the end of the year. Now, more than ever, we need to be on the front foot when it comes to future trends, and ensure we truly understand passenger dynamics,” Thomson tells PAX International.

What’s on at WTCE 2025

New for WTCE 2025 is the Tech Trail, shining a light on those paving the way in technology within the onboard industry. This feature will highlight exhibitors that tackle issues including onboard payment, customer meal pre-orders and inventory management. They will showcase solutions to create a smoother process for onboard operators and ultimately deliver an improved passenger experience.

Following its successful launch last year, the Steps to Sustainability feature will return to celebrate the accomplishments and innovations of companies that are leading the way in sustainability. As the travel industry continues its journey towards improving environmentally friendly practices across all areas of the passenger experience, this trail will include a curated range of exciting onboard products from organic food and drinks to amenities and tableware.

Back for its third year at WTCE, the Wellbeing Walk-through contin-

ues to promote a range of exhibitors that are making strides in onboard wellness. The trail highlights key exhibitors showcasing a selection of wellbeing-focused products from healthy food and beverages to soft goods and amenity kits.

“At WTCE 2025, the spotlight will be on crafting experiences that will support airlines in achieving sustainability goals and providing wellbeing solutions tailored to the ever-changing needs of passengers. This event is an ideal opportunity for buyers from the airline, rail, cruise and inflight catering industries to come together and stay ahead of the curve,” says Thomson.

Shona Thomson, Event Manager of WTCE

Cooking at the LSG Group booth at WTCE 2024

PAX honours excellence

The PAX Readership Awards return to celebrate the achievements of the industry, as voted by loyal readers

The most prestigious travel industry awards of the year are taking place in Hamburg, Germany on April 9. The PAX Readership Awards recognize achievements across the aviation industry, voted on by the loyal readership of the leading industry magazines PAX International and PAX Tech.

“The PAX Readership Awards are a chance to come together and recognize the dedication and innovation driving this industry forward,” says Aijaz Khan, Publisher of PAX International and PAX Tech. “From catering and technology to onboard amenities, these awards honour the advancements that elevate the passenger experience. We are incredibly grateful to our loyal readers for your votes and to all our supporters. We can’t wait to celebrate with you in Hamburg!”

“We deeply appreciate our readers and supporters, whose engagement allows us to grow and strengthen our role as the trusted source for news in this ever-evolving industry,” adds Jane Hobson, Managing Editor.

This year’s categories

The ceremony will take place at the Radisson Blu Hotel in Hamburg by invite-only, bringing the nominees, award winners and select industry members together for a night of celebration and recognition.

Robynne Trueman, PAX Tech Business Editor says, “The Awards Ceremony is a fantastic opportunity to connect with industry peers, explore new collaborations and celebrate outstanding achievements. I’m thrilled for this year’s big event.”

Here are some of this year’s categories:

• Outstanding Food Service by a Carrier

• Airline Caterer of the Year

• Best Inflight Duty Free Program

• Most Improved Airline

• Best Solutions Company

• Best Overall Passenger Experience

• Best IFE

• Best Seating

WESSCO received the award for Best Business Class Amenity Kit South America for LATAM Airlines at the PAX Readership Awards ceremony 2024 LATAM Airlines received the award for Outstanding Food Service by a Carrier South America at the PAX Readership Awards 2024

LEADERS TAKE CHARGE

ACA Managing Director Fabio Gamba reflects on the success of the Association’s first Leadership Symposium and goals for future expansion by JANE HOBSON

The inaugural Airline Catering Association (ACA) Leadership Symposium took place in Amsterdam, The Netherlands in February. According to Fabio Gamba, ACA’s Managing Director, the event exceeded expectations both in content and number of attendees.

“We wanted an event where the industry’s key stakeholders could come together to brainstorm and identify collective solutions to emerging challenges. I’m really very pleased with the result,” Gamba said in a post-event interview with media partner PAX International.

The event engaged executives and CEOs to discuss ways to strengthen teamwork between caterers and airlines. Attendees included representatives from KLM Catering Services, RwandAir Catering, Newrest, Foodfolk Australia, dnata, Catrion, gategroup,

FERIER In-Flight Catering, SATS, LSG Sky Chefs EMEA and Sky Café, among others. The itinerary included networking, a tour of the KLM Catering Services facility at Schipol Airport, an afternoon of conferencing and lots of opportunities for deep discussions and purposeful networking.

Gamba notes that the biggest takeaway is the caterers’ request for greater collaboration with airline partners, the strong demand for association advocacy and the need for industrywide expansion of the ACA. “We’ll reach out to more potential members because we want to be more legitimate, we want to be more representative and we want to do more,” he says.

The conference sessions included a presentation on the state of the industry by Barry ter Voert, CXO and VP Business Development at KLM, and two panels. In his address, ter Voert underlined the need to

adapt to evolving passenger expectations for personalization and sustainable travel experiences.

The panel discussions provided valuable insights. One focused on projected industry growth, how caterers and airlines can adapt to evolving passenger preferences, leverage AI and technology, and establish industry-wide standards. The second panel emphasized the importance of sustainability and the challenges the sector will face if airlines and caterers fail to adapt.

“We deliberately chose to have only two panels to tackle what is the core of the business: the CEO playbook to understand what they see currently and as future challenges; and sustainability which is something that everybody has to cope with,” Gamba says.

After the successful first event, the ACA announced in Amsterdam that next year’s Leadership Symposium will be hosted by Newrest in Toulouse, France. More details to come.

“Our ambition is to make the symposium the centre of strategic thinking for inflight catering,” says Gamba.

What’s Hot!

 Egg products – Gut Springenheide: Gut Springenheide’s classic egg products include egg pancakes filled with fresh apple, apricot or cherry. The premium product range includes egg gourmet rolls, frittatas, fried eggs and omelettes. Gut Springenheidde manufactures its products in Münsterland, Germany using natural, high-quality and fresh ingredients. The products have won several awards from the German Agricultural Society Booth: 1C70. www.gutspringenheide.de

 Cold-pressed juices – En Route International: This range of healthy, 100 percent natural cold-pressed juices from En Route International uses High Pressure Processing (HPP) technology to deliver fresh, high-quality beverages that meet the demand for healthier options in the airline industry. The drinks contain fresh fruit juices and vegetables. They are sugar-free and include flavours such as Orange & Apple, Red Fruits, Grapefruit, Mango, Pineapple, Tomato and Carrot. Booth: 1F30. www.en-route.com

 We Care – RMT Global Partners: The We Care line by RMT Global Partners includes a range of products to make the inflight experience more enjoyable for cabin crew and passengers alike. The range includes products such as Tidy Mop Kits, Emergency Cleaning Kits, Diaper Kits, sanitizing wipes and Enviro-Sorb absorbent powder. Contents of We Care kits can be customized to meet airline specifications. Booth: 1D50. www.rmtglobalpartners.com

 Comfort items expansion – FORMIA: FORMIA is expanding its branded passenger comfort textiles and bedding product categories. This includes duvets, day blankets, duvet bags, pillowcases, pillows, sleepwear and mattresses—seamlessly integrating premium brands into more of the inflight experience. Debuted at WTCE 2024, FORMIA’s branded textiles range has since grown with the introduction of new bedding solutions and more brand partnerships, to be unveiled in Hamburg. Booth: 4D20, 4C15. www.formia.com

 Body wipes – Swypes: These revolutionary, plastic-free, biodegradable body wipes are ideal for travellers thanks to the premium quality and sustainable design. Founded by Cayden Mostran and Travis Kerry, the body wipes help passengers freshen up on the go, transforming the onboard experience as a unique timesaving and sweat-removing inflight solution.

Booth: 1A89. www.swypes.co.uk

 Eco-friendly amenities – Procurall Solutions: Procurall is redefining inflight luxury through a sustainable lens. As a women-led enterprise, the company champions diversity and inclusivity, blending eco-friendly practices with opulence from design to delivery. Its dedicated team of experts ensures each product meets the highest standards of quality and environmental integrity. Procurall will showcase eco-conscious amenity kits, luxury dining essentials, renewable soft goods and tech accessories.

Booth: 4D50. www.procurall.com.

snacks, artisan products, desserts, alternative dietary options and more—no matter what products, we’re your partner from sourcing and ordering to delivery and customer service.

Springing into Hamburg!

After a long, cold winter in northern Germany, spring has sprung in Hamburg. Despite the predicted rain and chills of “Aprilwetter,” spring is a great time to gather in Germany’s second-largest city. If you’re attending the events in Hamburg this week, here’s a curated list of extracurriculars to explore, curated by the editors at PAX International and PAX Tech.

Planten un Blomen

Just a short stroll from the Hamburg Messe, beautiful urban park Planten un Blomen comes alive in spring with vibrant flower displays, peaceful Japanese gardens and lots of spaces to relax.

Historic Speicherstadt

The world’s largest warehouse district is perfect for a springtime stroll, with charming canals, museums and cozy cafés.

St. Pauli Piers

Visit the St. Pauli Piers, the largest landing site in the Port of Hamburg. This is a significant tourist attraction and a beautiful spot to admire the Elbe River.

Stroll the Alster Lakes

Enjoy a scenic walk on the Inner and Outer Alster, surrounded by blooming cherry blossoms and fresh spring air.

Get your Hamburger on

The Hamburger Dom festival, held at the Heiligengeistfeld fairground, runs until April 21 and attracts approximately ten million visitors per year.

Köhlbrandbrücke

This 3.9-kilometre bridge will look familiar to you if you’ve seen photos of the Hamburg skyline. The beautiful structure connects the port area with the A7 motorway and sees approximately 35,000 vehicles travel across it each day.

Explore the Elbphilharmonie Plaza

Take in panoramic views of Hamburg from the Elbphilharmonie’s observation deck.