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SPECIALTY CATERING Frankenberg is now launching meals made with Fairtrade ingredients

The Kosher Box from Bangkok Air Catering (BAC) features a kosher- certified meal made in BAC’s kosher kitchen

Food for thought I by

n preparation for this year’s World Travel Catering and Onboard Services Expo (WTCE) in Hamburg, organizers shared with the industry their findings on a very current — and continually unfolding — topic: ‘free-from’ foods. Partly due to the rising number of people with food allergies and intolerances, WTCE’s findings show that airlines are being urged to improve their free-from offering to satisfy the huge demand for these products on board. “While for many, consuming free-from foods is a lifestyle choice, for others, it is necessary to prevent serious illness,” said a WTCE spokesperson. “As a result, airlines are under pressure to cater more comprehensively to this need.” There will be more free-from foods on display at WTCE this year and one of the key areas of interest will be the thriving gluten-free market. According to Technavio, a leading market research company, new product innovation is expected to contribute to this market’s growth in the coming years. The free-from trend has increasingly found its way on board with many airlines catering for vegetarian, vegan, diabetic and gluten-intolerant preferences. According to Nikos Loukas, consultant and author of Inflight Feed, Asian airlines do this very well. “Most Asian-based carriers offer an assortment of allergen-free meals and usually offer something that will suit almost any request,” he said in the WTCE press release.



Suppliers weigh in

From gluten-, preservativeand additive-free to a handful of other labels in-between, the inflight meal service has never been more complicated — or inclusionary, than it is today

Based near Rome, Italy, Group SOI has noticed the efforts made by airlines to offer more healthy and “cleaner” meal options on board. “Airline catering has changed drastically over the last 10 years, and we personally believe more changes will take place regarding the food choices offered to airline clients,” says Daniela Blasi, General Manager of Group SOI. “Without a doubt, new forms and ingredients need to be adopted when preparing food for passengers, and where there is a demand there must be a response from the airline and caterers.” At WTCE, Group SOI will be presenting some alternative variations of authentic Italian specialties, including: Crocus D’oro, the finest organic farmed saffron threads,

Boneless seared and sousvide halal lamb shank from James Calvetti Meats

produced in the town of Nepi that enrich any recipe with its unique flavor, aroma and color; and its Herbed Extra Virgin Olive Oil range — a total of eight oils — infused with locally grown aromatic herbs and spices and produced using 100% natural ingredients and locally grown olives, which are cold pressed in the company’s modern olive oil mill. The Extra Virgin Olive Oils are gluten-free, halal certified, non-GMO, preservative-free and additive-free. Flavors include: Thyme, Basil, Rosemary, Coriander, Cumin, Black Pepper, Cardamom and Saffron. Both Fleury Michon Catering (airline meals departure from Europe) and Delta Dailyfood (a subsidiary of the French company Fleury Michon), have also noticed an increased focus by airlines

PAX WTCE Hamburg March/April 2017  
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