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Every body matters
Iam sure I am not the only one who was shocked and angered to hear stories of recent failures to accommodate passengers with additional requirements.
April Waterston MANAGING EDITOR Onboard Hospitality
Documentaries, news articles and viral social media posts are putting the spotlight on the need to prioritise accessibility onboard – something we've been championing for a while now with our Travel For Every Body campaign. We continue to do so in this issue with features focusing on accessibility on pages 80 and 96.
Furthermore, with the launch of the Onboard Hospitality Awards 2025, we are pleased to bring back our Best for Accessibility Onboard award for its second year. We've also added a new award in 2025 for Special Meals/ Products –reflecting how important it is to accommodate passengers with all types of requirements, dietary or otherwise. You can learn more about the Awards and, excitingly, see a recap of all of our 2024 winners from page 13.
If reminiscing on our Awards ceremony gets you in a celebratory mood, check out the features on pages 40 and 44 exploring the latest drinks and cocktail trends (mine's a peach bellini, thank you!).
In the spirit of mixing things up, I encourage you to read the feature on supplier collaboration from page 63. In what other industry could competitor collaboration encourage so much creativity? That's just one of many reasons to love onboard hospitality.
MEET THE TEAM...
STUART FORTSER
suggestions for technology or retailfocused features or interviews? Reach out with ideas to Stuart.
SHEENA ADESILU Sheena oversees our weekly newsletter. Share your press releases and news stories to see them online.
CRAIG MCQUINN Have queries about the Onboard Hospitality ForumAsia or entering our awards? Please contact Craig. SUE
Inside this issue...
Wellbeing
75 Focus on: Pillow talk
Skin deep: Diverse skin care
80 A helping hand: Accessible food service
82 Take your pick: Pyjamas
Retail
86 Trolley trends: Wheely good ideas
88 Opinion: Dr Paw Paw 91 In conversation: Wizz Air
40 Signature drinks: Tempting tipples
Pours for thought: Cocktails in the clouds
47 In conversation: Nick Wiley, En Route
Foursight:
51 Food for good: Products with a purpose 54 New arrivals: UNROOTED 56 Premium dining: Don't overdo it Design
94 APEX preview 96 Breaking barriers: Accessibility onboard 99 Focus on: Immersive entertainment
100 Case study: PLAY Airlines
VISIT US AT IFSA 2024 BOOTH #339
Specialty kits from FORMIA
FORMIA has collaborated with American Airlines and Japan Airlines for new amenity kits launching this autumn.
For American, FORMIA forged partnerships with four leading brands to curate limited-edition amenity kits for the airline’s annual Stand Up To Cancer (SU2C) awareness campaign.
The specialty kits feature limited edition, exclusive designs for First, Business and Premium Economy cabins developed with Raven + Lily, a certified B Corp brand and member of the Fair Trade Federation. This is Raven + Lily’s debut onboard, chosen for its socially- and environmentally-conscious credentials. The kits include products from two new brands, Pholk and Macabalm, and continue American’s collaboration with the premium skincare brand, thirteen lune. Macabalm is a female-founded organic skincare brand creating a conscious,
sustainable range in Australia. Pholk prioritises healthy melanin function through its all-natural products.
The new First class amenity kits for JAL highlight the talents of two artists, Yukihito Okabe and Yu Takada. Okabe’s artwork features vibrant colours and strong touches from moulded crayon shavings. Takada is a taiko drummer and dancer whose sensitivity and imagination is expressed across his artworks.
JAL's collaboration with HERALBONY began in 2023 with the introduction of Business class amenity kits.
HERALBONY is an art agency challenging preconceptions of disability through art. The airline has also expanded this collaboration into initiatives across the passenger journey including coffee cups in the First class lounge and printed sleeves for inflight meal boxes.
EX-LSG GROUP BOSS JOINS KAELIS
TO UPGRADE CABINS
Former LSG Group CEO, Erdmann Rauer, has joined Kaelis as a member of its Supervisory Board.
With over two decades of leadership experience in the aviation and service industries, Rauer brings expertise and new perspectives to Kaelis as the company works to expand its global presence and innovate its offerings.
Rauer has received many plaudits during his tenure at LSG Group and as a board member of Lufthansa Group. He spearheaded much organisational change designed to transform LSG Group into a market leader, recognised for its operational excellence and customer-focused innovations.
NEWS BITES
• Tourvest Retaill Services has partnered with Grind for a bespoke coffee exclusively for British Airways and BA Euroflyer. • EcoVadis has awarded deSter its highest platinum rating placing deSter in the top 1% of all companies rated. • Bottega S.p.A. has launched the Bottega Gold Cru, the first release of its Prosecco Premium Vintage Collection. • KIDZbranding and Molslinjen Ferries have cooperated in the launch of a welcome gift of activities for children sailing aboard its ferries • Milk has partnered with the global favourite children’s character Elmer the Patchwork Elephant for a range of children’s and toddlers backpacks. Elmer represents inclusivity, education, fun and wisdom.
CATERING CHAOS CAUSED BY MOUSE
A Scandinavian Airlines (SAS) flight from Oslo to Malaga was diverted to Copenhagen because of an unexpected and unwelcome passenger: a mouse, which reportedly jumped out of one of the meals being served.
The presence of the mouse was met with surprise and humour. A social media post, attributed to a passenger prompted coverage of the incident by newspapers in the UK and US.
In diverting the flight, SAS was following safety protocols. Rodents pose a threat because of their
ability to gnaw through electric cables.
Alexandra Lindgren Kaoukji, Head of Media Relations at SAS said: “There is no emergency over this kind of situation. But the process is that we go to the airport where we can change the aircraft. The aircraft is fumigated and we change, of course, the equipment and everything onboard. The new aircraft is catered with new catering,”
An investigation is underway to establish how the rodent got onboard involving all relevant parties.
ICELANDAIR PARTNERS WITH SKYSUPPLY
Icelandair has collaborated with Skysupply to introduce a second generation of Business amenity kits featuring the works of local artist Sarah Riel.
Going onboard this autumn, the kits build on the success of the first edition kits which debuted last year. They are made of high-quality Kraft paper, reflecting Skysupply’s vision to create sustainable and meaningful products that have long lives through second uses. Icelandair's brief prioritised sustainability, and the kits reflect both the airline’s brand message and the island destination’s DNA, with design references drawn from Iceland’s natural landscapes.
Inspirational art for
In collaboration with
A meaningful collaboration for JAL’s First Class passengers where each kit is a remarkable piece of art which tells an inspiring story.
Together, we aim to overcome perceptions and prejudgements of disabilities and to introduce a whole new culture to the world.
Seasonal SWISS
SWISS has launched a new seasonal menu for the autumn period, created in collaboration with caterer, gategourmet, and Manuel Steigmeir, chef de cuisine at awardwinning FAHR restaurant in Künten, Switzerland.
The menus offered in First and Business on long-haul services from Switzerland, were created at the gategourmet development kitchen in Zurich. Steigmeir's restaurant holds 17 Gault Millau points and a Michelin star, and the chef himself received the prestigious Michelin Young Chef Award at the age of 27 and the Aargau Entrepreneur Award 2023.
Dishes for the airline include a starter of char tartar with dill mayonnaise, cucumber and yogurt mousse; while main courses include braised veal cheeks with cremolata, cherry jus and mascarpone polenta or sauteed cod with chimichurri, creamy fregola sarda and roasted autumn vegetables. For dessert, passengers are offered a delicate chocolate financier.
Patrick Dudler, Executive Chef Product Development at gategourmet Zurich, said: “In recent years, gategourmet has been continually enriched its offering through innovations created with the different guest chefs. These collaborations help ensure we stay tuned to all the latest culinary trends.
“This culinary programme represents a win-win situation for the three parties involved: SWISS can offer its travellers new menus designed by different star chefs, gategourmet is continually enriched with innovations from the different guest chefs, and the guest chef ultimately gets to put their name and stamp out into the world.”
Read more about chef partnerships on page 56.
For weekly news updates straight into your inbox, sign up for the Onboard Hospitality newsletter
EMIRATES EXTENDS DRINKS MENU
Ten new premium spirits and beers have been added to the Emirates drinks menu, expanding choice to 40 items. First passengers can now sip Stoli Elit vodka from Latvia, The Botanist Hebridean Strength gin from Scotland, Eminente Reserva seven-year-old rum from Cuba and Glenmorangie Signet single malt whisky from Scotland. The Business menu now offers Grey Goose vodka, Glenmorangie Original 10-year-old single malt whisky and Kronenbourg 1664 Blanc beer. Smirnoff No. 21 Red Label vodka, Bombay Sapphire and Baileys Irish Cream have been added in Premium Economy and Economy.
THE WINNER TAKES IT ALL
Prepare to be inspired! Over the next few pages we spotlight the winners of the Onboard Hospitality Awards 2024.
Voted for by you, our readers, and judged by a panel of over 20 industry experts, these winners have beaten the odds and been crowned from more than 200 entries in the most reputable and rigorous judging process the industry has to offer.
Now, that's no mean feat!
From snacks to sustainability, textiles to accessibility, amenities to technology, the winning entries represent companies and products that are striving to be at the very forefront of innovation in our sector. In the fast- and ever-evolving world of travel, the role of onboard hospitality is more vital than ever.
That's why we're proud to bring you the Onboard Hospitality Awards year after year, celebrating the very best of our wonderful, creative industry.
Congratulations again to all of the 2024 winners, and best of luck to those entering for 2025.
April Waterston Managing Editor Onboard Hospitality Magazine
2024 WINNERS GALLERY
We were delighted to welcome over 400 delegates to the 2024 Onboard Hospitality Awards ceremony, held at the Taste of Travel Theatre at the World Travel Catering and Onboard Services Expo in Hamburg, Germany on May 28 2024.
The excitement in the air was palpable as we revealed this year's winners in front of an audience consisting of airline CEOs, buyers, suppliers and more.
Many thanks to our wonderful event sponsors: Cuisine Solutions, En Route, Heineken, Intervine, Foodcase International, John Horsfall and Castello Monte Vibiano. Their kind hospitality and finishing touches truly made it an evening to remember.
The 2024 edition of the awards marked ten years of the Onboard Hospitality Awards. Thank you to all those who joined us to celebrate both this year's winners and a decade of recognising excellence in our industry.
Entries for the 2025 awards are now open – you've got to be in it to win it!
Discover the 2024 WINNERS
Key to the enduring success of the Onboard Hospitality Awards is our rigorous and transparent judging process.
Expert judges
Our judges consist of a carefully-curated panel of industry experts. They include buyers and decision-makers from airlines and rail companies, as well as chefs and caterers, industry consultants and professional travellers. This year the panel brought together experts from North America, Australia, the Middle East and Europe.
Your peers
All entries are first voted for online by our extensive international readership, allowing for
informed peer-to-peer recognition. Only our subscribers are eligible to vote – the buyers and suppliers of onboard hospitality. These are the people we believe are best placed to recognise a good product or service, or a true innovation. These are the people – you and your industry colleagues – who really are in the know; industry insiders with expertise in the field.
Judgement day
Once the finalists are identified through online voting, our panel of judges gather in person to test and review the shortlisted products and services. They included the fabulous winning entries which you can see below and over the following pages. Congratulations to all of the 2024 winners!
BEST FOR ONBOARD TEXTILES: FIRST AND BUSINESS
WINNER: Global-C, Air India Dual Purpose Mattress Seat Topper
HIGHLY COMMENDED: Kaelis, Air India Business Class Duvet
WINNER: Kaelis, Air Astana Economy Amenity Kit HIGHLY COMMENDED: Kaelis, Etihad Economy Class Amenity Kit
BEST FOR WELLBEING
WINNER: Finnair, The SEES and Finnair product collaboration
HIGHLY COMMENDED: Air New Zealand, Aotea Skincare
BEST FOR FIRST CLASS AMENITIES
WINNER: Buzz, Etihad Airways Giorgio Armani First Class Kit
HIGHLY COMMENDED: SWISS
International Air Lines, SWISS Zimmerli First Class Amenity Kit
BEST FOR BUSINESS CLASS AMENITIES
WINNER: Buzz, EVA Air Giorgio Armani
Business Class Kit
HIGHLY COMMENDED: Buzz, Etihad
Airways Giorgio Armani
Business Class Kit
BEST FOR ONBOARD TEXTILES LCC/ECONOMY
WINNER: John Horsfall, Air New Zealand EY Blanket
BEST FOR PREMIUM CLASS AMENITIES
WINNERS REVEALED
Over 400 people attended our Awards ceremony on May 28 2024
BEST FOR WEARABLE TEXTILES
WINNER: Buzz, Giorgio Armani
Sleeper Suit for Etihad Airways
WINNER: Hawaiian Airlines, Hawaiian Airlines Extra Comfort Amenity Kit
HIGHLY COMMENDED: Buzz, Air India TUMI Premium Economy Kit
BEST FOR ONBOARD MEAL OR MENU
WINNER: Retail inMotion, Schnitzelkombi: Chicken schnitzel with potatoes and Almdudler or beer – Austrian
HIGHLY COMMENDED: Finnair, Centenary Menu
HIGHLY COMMENDED: Air New Zealand, A Taste of Aotearoa
HIGHLY COMMENDED: Clip, SWISS Zimmerli First Class Pyjamas
WINNER: Linstol, COPA Sugarcane Bagasse Cups with Earthcoating
WINNER: Foodcase, Kasih Sugar Cane Packaging
NEW AWARD
BEST ONBOARD ENTERTAINMENT
WINNER: Qatar Airways, Oryx One
HIGHLY COMMENDED: LATAM Airlines, LATAM Play
Best for Accessibility was a new category created for this year's awards.
HIGHLY COMMENDED: Stellar Entertainment, Air India’s IFE
Virgin
Gourmet Irish Ham Hock and Mature Cheddar on Bretzel Sourdough
2024 ONES TO WATCH 2024 SPECIAL RECOGNITION
TRENDSETTER
CORN
Sustainable corn-based drinking straw with 100% natural component
GOLD WINNER: Beond
Beond's goal was to redefine luxury air travel by offering an all-premium experience that combines comfort, style, and sustainability. Its seamless travel journey includes lie-flat seats crafted with premium materials, gourmet dining with bespoke tableware, and cuttingedge IFE featuring iPads and Beats headsets. With a sophisticated, one-of-akind dark grey livery and personalised service, Beond aims to elevate air travel to new heights. The airline's commitment to sustainability is evident in weight-saving innovations and eco-friendly practices, making every flight both elegant and environmentally conscious. Judges were impressed by the unique proposition.
LOW-COST CARRIER: PRIVATE JET:
GOLD WINNER:
Bonza
Goodbye, Bonza – we'll miss you! Despite sadly going into administration earlier this year, Bonza's unique inflight offering was something to be inspired by. Our judges were impressed by provisions not often seen on a low-cost carrier, such as rotable cups (thus reducing plastic waste), personalised at-seat ordering via an app on the passenger's own device and much more. The can-do attitude of the Bonza 'Legends' (or 'crew' to most of us) and focus on supporting and championing local Australian culture and causes also helped secure Bonza's Gold win. Let's hope the masterminds behind the operation can put their stamp on another airline in the nottoo-distant future.
2024 CABIN CONCEPT WINNERS
FULL-SERVICE AIRLINE:
GOLD WINNER:
Hawaiian Airlines
Taking home the Gold in the Full-Service Airline Cabin Concept of the Year category was none other than Hawaiian Airlines. Its new 787 Dreamliner cabin interior has been created to immerse guests in vibes of Hawaii and bring the spirit of traditional Polynesian wayfinding onboard. Koa-woodinspired decor, a Hawaiian flora printed overhead light dome, and area speakers that play sounds from nature over gentle welcoming music all contribute to the ambience.
BRONZE WINNER:
Malaysia Airlines
Looking for long-haul comforts on a mediumhaul fleet? Malaysia's got you covered. Looking at the wider market when considering its new A330neo fleet proposition, Malaysia's team observed an increasing competition in the Business class market, taking it ever closer to a First class product. With this in mind, it applied enhancements to both the seat and the whole the cabin offer, with privacy doors, enhanced amenities and exclusive pyjamas.
SILVER WINNER:
Air France
Technology was a key focus for Air France when developing its new Airbus A380 experience, with the Business cabin in particular equipped with cuttingedge technology. Each seat features a wide 20-inch 4K Ultra High-Definition anti-glare screen, allowing passengers to enjoy over 1,500 hours of entertainment. In addition to the technology, our judges described the cabins as 'chic' – and we'd expect nothing less from France's flag carrier.
Sing it loud
In November the FTE APEX Asia Expo and Onboard Hospitality Forum-Asia return to Singapore. We hope to see you there!
On November 19 and 20, the Marina Bay Sands Expo and Convention Centre in Singapore will open its doors for the Onboard Hospitality Forum-Asia 2024 and the twelfth edition of FTE APEX Asia Expo.
We are looking forward to welcoming new as well as returning suppliers to our forum, which has a dedicated space and presents opportunities to connect with representatives of airlines. More than 120 airlines and airports will be present at the event, which is Asia's largest free-to-visit passenger experience expo.
Additionally, we'll be hosting two of the panel sessions on the expo floor stage. We welcome you to attend and interact with guests including Oren Cohen Butansky, Executive Vice President and Chief Customer Experience Officer at EL AL Israel Airlines, and Yelena Obukhova, VicePresident Inflight Services at Air Astana. Come and join us at sessions entitled Enhancing inflight service and food and beverage offerings while minimising waste and maximising sustainability, starting at 3.00pm on November 19, and Improving the inflight experience for passengers and the latest onboard product innovations is the title of the session beginning at 1.00pm on November 20.
2024 will see the Onboard Hospitality Asia-Forum's 12th edition
If you haven't already booked, please get in touch with Onboard Hospitality's Craig McQuinn, who can provide details. See confirmed exhibitors overleaf.
120 airlines and airports will be present at the 2024 show Experts will speak in the show's engaging panel discussions
Around the stands
The Onboard Hospitality Forum – Asia is shaping up to the best yet with some key hospitality exhibitors
Founded in Perth in 1998 as Perth Inflight Catering, Foodfolk Australia has grown from a family-run venture into a leading name in the catering industry. Renowned for serving wholesome, lovingly-prepared meals both in the
air and on the ground, the team is dedicated to delivering exceptional dining experiences across Australia. The business has a strong commitment to quality ingredients, sustainability and community involvement, and its ongoing growth strategy has recently seen it expand. FOODFOLK AUSTRALIA
FORMIA
FORMIA and its partner REBEL (experts in quantifying environmental impact) are driving a reduction in the company's carbon footprint through focused initiatives. These include the increased use of sustainable materials, sustainable brand collaborations, circular solutions and net-zero carbon amenities.The goal is to become a net-zero carbon company by 2030.
ITW ENVOPAK
An established manufacturer of innovative security sealing solutions. Through its Envoseal and Envopak brands, the company has been supplying multi- application security seals to the airline industry for over 50 years. Its innovative range of products, includes cash bags, key wallets and security seals.
Linstol has spent the past few years working with airline partners to find sustainable alternatives to single-use plastics. The team is focused on ensuring airlines make considered changes that don’t inadvertently do more harm than good. Successes include the rollout of the Super Cup, made with EarthCoating, which cuts the plastic content in a paper cups.
Established in 2002, En Route has become a leading global specialist in passenger solutions, supply chain services and sourcing for airlines and airline caterers. Founded in the UK, it now also has offices in the USA, UAE and Australia.
Foodcase is a specialist in ambient, frozen and chilled food and beverage concepts. It creates innovative solutions for the travel industry, through a combination of ingredient knowledge and culinary excellence, innovative food and beverage technologies, plus packaging and design solutions.
LINSTOL
RMT GLOBAL PARTNERS
RMT Global Partners is an Atlanta-based company. A Certified Small Business, it was founded by Richard M Tuttle to provide the travel industry with a true partner in cabin service equipment design, sourcing and supply.
AVIO PACK
Avio Pack is an innovative manufacturer and exporter company which specialises in the design, development and production of eco-friendly products for the travel sector. Its established portfolio includes a range of inflight comfort products and food packaging items.
DO FOOD
DO FOOD offers tailor-made catering solutions. Its recipes are modified and adapted to fit each market and its food culture.
FLIGHTPARTS
Embark on a journey of comfort, convenience, and quality with Flightparts. A provider of aviation essentials, Flightparts is dedicated to enhancing every aspect of the inflight experience from top-notch entertainment via its headsets, to the indulgent comfort of its pyjamas, blankets, and amenity kits. It is offering greener choices with eco-friendly products, and tailored assistance every step of the way through its personalised service.
The R&D team strives to develop the “perfect taste” for each and every client and has created and developed more than 600 recipes for a wide variety of satisfied customers.
PROCURALL SOLUTIONS
Experienced in procuring, designing, developing and delivering customer comfort, care and safety solutions to airlines, cruise lines and hotels.
ZIBO RAINBOW
TRAITEUR DE PARIS
Traiteur de Paris is a manufacturer of patisseries, petit fours and cooked vegetables. It claims to have only one ambition: to offer the very best, 100% made- in-France traditional culinary craftsmanship. Its ranges of premium frozen products are created exclusively for caterer businesses and food service professionals.
MANNA FROM HEAVEN
A family-owned and operated, large-scale food manufacturing business, specialising in restaurantquality sweet and savoury products made with fresh Aussie ingredients.
Everything Manna From Heaven creates has a minimum frozen shelf life of 12 months. All of its baked goods are snap frozen, ready for worldwide transport, and are free from preservatives.
ZIBO RAINBOW has been serving the airline industry for 20 years. It offers design, manufacture and supply of products including amenity kits, toiletries, textiles, food packaging, serviceware, table settings and more. It is certified under ISO 9001:2008. STAND G3
Look out Long Beach, the International Flight Services Association (IFSA) EXPO is on its way!
Co-located with the Airline Passenger Experience Association (APEX) EXPO and Future Travel Experience (FTE) Global, the onboard services industry will descend upon California on October 28-30 2024 for three days of networking, learning and inspiration.
Aiming to bring together 'key industry leaders to drive partnerships, share insights, and explore cuttingedge technologies', it is anticipated that more than 3,000 attendees with nearly 100 airlines are set to attend – putting the EXPO on track for a record-breaking year.
What's new?
A few things have changed since last year's edition of the EXPO. Visitors this year will be able to spend two-and-a-half days exploring the exhibition hall, as opposed to just two days in previous years. Furthermore, there will be a number of networking events on the show floor itself, making it easier than ever to mingle with suppliers.
Also new for 2024 is a Member
Thought leadership
California is calling
Sunglasses at the ready! It's nearly time to head to Long Beach for the 2024 edition of IFSA Global EXPO
Meeting Zone area, where attendees can gather to network and recharge. This year IFSA will be celebrating its 50th Anniversary – so keep an eye out for the celebrations.
Bottega SpA BEVERAGE
Bottega SpA is a long-established family company producing wines, grappa, spirits and liqueurs and commitments to sustainability and quality. It will be showcasing an alcohol-free version of Limoncino liqueur, Limoncino 0.0, and the Premium Vintage Collection of Prosecco, a project that has been under development for 10 years. Booth 349 – bottegaspa.com
For delegates eager to walk away from the show with some new-found knowledge, the IFSA Innovation Pavilion will provide an opportunity to learn from top executives. Expect sessions on how to drive sustainability efforts, boost ancillary revenues and use fashion and design to showcase brands, amongst others. Visitors can get even a 'taste' of the latest food trends with chef demonstrations.
trends with chef demonstrations.
The speaker line-up includes inflight experts, airline buyers, environmental and sustainability managers, textile producers and more.
See you there!
Our Technology & Retail Editor Stuart Forster will be in attendance, eager to discover new products and innovations on the show floor. Get in touch today to book a meeting and keep an eye out for us at the show. stuart.forster@bmipublishing.co.uk expo.ifsa.aero •
Beemster FOOD
At IFSA, Beemster will be presenting its ethically-farmed cheese and its Beemster Cheese Roll hot snack, made in collaboration with Smilde Bakery. Booth 669 –beemstercheese.us
Exhibitor preview
Marfo FMA
CATERING
Pioneers in airline meal preparation, Marfo FMA provides tailor-made food concepts for all meal services, from snacks to dinner. The team creates menus and is committed to excellence and sustainability. With a focus on culinary creativity and customer satisfaction, Marfo FMA aims to elevate dining experiences.
Booth 780 – marfofma.com
ELAG
SUSTAINABILITY
ELAG will be showcasing eco-friendly paper products for inflight hospitality, including a cutlery sleeve with an integrated napkin, a heat- and greaseresistant oven bag and paper cutlery. Booth 673 – elaggroup.com
AMI Group
BROKER
AMI Group will be showcasing trendsetting beverages, snacks and light bites and highlighting its services in sourcing, logistics, co-packing and menu design. The booth is complete with a bar, a range of cart stations with samples and a working vintage food truck. The AMI Group staff will be available in the booth for questions or to share a glass of bubbles with a warm welcome.
Booth 655 – amigrp.com
Intervine
FOOD & BEVERAGE
Intervine supplies food and beverages including wine, ready-to-drink cocktails, spirits, beer, non-alcoholic drinks, canned water, coffee, teas, snacks, pre-cooked meals, tableware and amenity kit items. It offers an assortment of inclusive products, including allergen-free, kosher and vegetarian. Intervine also offers outsourced wine programme management and supply chain services. Booth 552 – intervineinc.com
Bunzl Distribution
SUSTAINABILITY
Bunzl invites people to stop by its booth to see a variety of sustainable items for all inflight needs. It has 150+ locations in North America and locations in 33 countries. Booth 553 – bunzldistribution. com (North America), bunzl.com (rest of the world)
DressBest Uniforms
UNIFORMS
DressBest will be showcasing its capabilities as leader in bespoke uniform design and production. With in-house design and three production facilities, DressBest creates high-end uniforms that blend brand identity
Mainline Aviation
CATERING
LeVecke Wine & Spirits BEVEREAGE
LeVecke produces premium wines and spirits. The newest ready-to-drink beverages from the company’s partnership with Cokes' Red Tree Beverage and Minute Maid Spiked will be available to sample. Booth 468 – levecke.com
with comfort and functionality. Supported by a global warehouse network, DressBest ensures reliable delivery and comprehensive aftersales support, making uniform programs long-term partnerships, not just transactions.
Booth 927 – dressbestuniforms.com
Mainline Aviation is a newcomer to the airline catering and provisioning industry, and has been making significant strides over the past three years. The company has a passion for exceptional food and outstanding customer service. It will introduce partners, Mainline Foods and Pasta Mami, showcasing unique culinary specialties tailored specifically for airlines. Booth 641 mainlineaviation.com
ITW Envopak
SECURITY
ITW Envopak supplies tamper evident security seals and re-usable security bags for inflight operations to 75+ airline customers. ITW’s philosophy is to work with customers to develop solutions to their pain points and in doing so has created a range of products designed to meet the needs of the airline market. Manufactured from 100% recycled polypropylene, the Uno Seal is used on more than 4,000 planes. Our unique Tenor Trio seal, designed to protect buy onboard carts and boxes, is currently in use on more than 1,250 low-cost carrier aircraft.
Booth 556 – itw-envopak.co.uk
OPTIMUM Catering Solutions CATERING
OPTIMUM Catering Solutions offers service worldwide. It has launched in the US with the goal of becoming a one-stop shop catering solution and will be introducing its US team and showcasing on-trend products. They range from fresh and frozen goods to IATA special meals, ambient meals and shelf-stable options. They include buy-on-board items, snacks, desserts and baked goods like muffins and cookies. Booths 341-347 – optimumcateringsolutions.com
John Horsfall TEXTILES
John Horsfall will be showcasing their innovative onboard textiles and exploring the role of design; to promote sustainability and enhance brand perception. Their premium bedding collections include custom-woven duvets, stowage-friendly mattresses and Re-Thread recycled fillings. Table linens inspired by hospitality and homeware trends highlight natural fibres and crafted textures. With a focus on longevity and sustainability, the collection has something for every cabin’s price-point.
Bluetriton Brands
BEVERAGE
Bluetriton Brands produces Pure Life water, which is served on American Airlines, Delta and JetBlue.
Booth 467 – bluetriton.com
Flying Food Group CATERING
John Horsfall believe that great design can enhance the passenger experience in every cabin. Their selection of Economy blankets includes custom-weaves, printed fleeces and innovative knits with a fashion-forward aesthetic. Booth 649 – johnhorsfall.com
Booth 470 – flyingfood.com
Michael J. Devine & Associates
BEVERAGE
Flying Food Group (FFG) is a privately owned provider of exceptional meals for the world’s premier airlines and leading retail brands. Based in the US, FFG was founded in 1983 by entrepreneur Sue Gin, whose mission was to provide top quality products backed by exceptional customer service. Building on Sue’s legacy, FFG continues the company’s expansion and steady growth, consistently earning awards and the enduring loyalty of customers. Its network of facilities and collaborative corporate structure delivers rapid responses to the needs of customers. FFG collaborates with each valued customer to address their evolving needs.
MJDA is a provider of wine and spirits solutions for cruise lines, global airlines and duty-free. Along with a diverse range and ever-expanding selection of wines, the company will be sharing news about its unique and innovative programmes. Booth 734 – mjda.com
Versapak International
SECURITY
Versapak will showcase a range of new products, including an innovative thermal bag, designed to maintain the temperature of sensitive items, ensuring freshness and safety. It will alse be introducing new pull seals and padlock seals that provide enhanced security and tamper evidence. The company’s new void labels offer improved visual indicators of unauthorised access, ideal for securing sensitive goods.
Booth 348 versapak.co.uk
Korita Aviation TROLLEYS
Korita Aviation manufactures aviation and rail catering equipment and is an Airbus-approved supplier. It will showcase its galley products, including its range of super lightweight equipment that combine lightweight construction with the durability and reliability.
Booth 439 – directaviation.aero/korita
Kaelis
AMENITIES/ SERVICEWARE
Kaelis will unveil EcoVoyage, a revolutionary travel concept that merges sustainability with luxury. EcoVoyage redefines the in-flight experience through eco-friendly materials and cultural immersion. Products such as bespoke amenity kits, dining crockery and comfort items reflect global artistry and a commitment to reducing environmental impact. Passengers will also engage with educational content promoting sustainability and recycling. Highlighted products include Air India’s cultural quilts, Turkish Airlines’ nostalgic amenity kits and Aircalin’s eco-friendly children’s toys – all designed to foster conscious, responsible travel. Booth 465 – kaelis.world
Undercover Snacks
FOOD
Undercover Snacks will be showcasing its 3oz bags as well as its individuallywrapped 0.5oz Chocolate Quinoa Crisps which are currently served as a complimentary snack onboard United Airlines. Made with simple, better-foryou ingredients, Undercover’s crispy treats are lightly covered in premium chocolate, gluten-free, allergy-friendly, and offer a delicious, permissible indulgence. They are a guilt-free and appeal to a wide range of travellers. Booth 740 – undercoversnacks.com
Incorporatewear UNIFORMS
Incorporatewear is a leading bespoke uniform and workwear supplier that specialises in bringing brands to life through the design, manufacture and roll-out of branded corporate uniforms as a managed service. It operates across a range of industries, including airlines, retail, travel, events, hospitality and banking. It will be showcasing its range of men and women’s cabin crew uniforms, designed specifically for Virgin Atlantic. Booth 931 – incorporatewear.co.uk
Delyse
FOOD
Delyse, Inc. has been a preferred supplier of trendy, natural and organic products to the commercial transportation and retail industries in the US for over 25 years. Booth 249 – delyse.com
Paxia SOFTWARE
Paxia Cloud is a next-generation catering management platform that empowers companies to manage and control onboard services while simplifying the complexities of catering management. It is an integrated, end-to-end platform with modular applications that can tackle catering management operational needs. Paxia Cloud supports all sizes of airlines and catering-related roles with tailored configurations. Booth 642 – paxiasolutions.com
SERVICEWARE
Sola is known for designing and manufacturing the latest cutlery options which will be showcased at booth 645 along with its new product range of oven racks and inserts. These designs can be starting points for a brand new design or give inspiration for new table settings. Sola will transform that into an endproduct that is functional, stylish and affordable.
Booth 645 – sola-cutlery.com/ airlines
Sola Airline Cutlery B.V. –The Netherlands
Happy days in Hamburg
WHAT:
WTCE WHERE:
Hamburg, Germany WHEN:
May 27-30 2024
Once again we all said 'hello, Hamburg!' this summer for the twelfth edition of World Travel Catering & Onboard Services Expo (WTCE).
Concluding on May 30 2024, the industry united at the Hamburg Messe for three days of collaboration, learning, networking, and thought leadership.
Over 3,000 attendees (a 15% increase on 2023) enjoyed a diverse programme of features, conference sessions, and product launches, highlighting the latest innovations in inflight catering, onboard services, and passenger comfort.
New for 2024 was the introduction of an ambassador panel – well-known spokespeople who championed the show’s key themes of special diets, beverages, nutrition, and sustainability. This panel is expected to return for 2025.
A highlight of the expo was the Taste of Travel Theatre, once again organised in partnership with Onboard Hospitality. Over the three show days we welcomed more than 500 attendees engaging in 16 interactive sessions.
This year the Taste of Travel agenda featured more than 50 speakers ranging from airline buyers to sustainability experts, suppliers and more. They discussed topics ranging from culinary trends, sustainability, and special meals to nutrition, wellness onboard, and passenger experience enhancement. We're already planning the 2025 Taste of Travel agenda, so do get in touch if you'd like to be involved.
LOOK OUT FOR...
• IFSA/APEX Global EXPO will return to Long Beach later this month (October 28-30 2024). Check out our previews on pages 32 and 94.
CALENDAR
“WTCE 2024 has once again proven to be an unmissable event for the inflight catering, onboard services, and passenger comfort industries," said Polly Magraw, Event Director of WTCE. "With groundbreaking product launches and numerous networking opportunities, the show continues to set the benchmark for innovation and collaboration in the sector." WTCE will return to the Hamburg Messe next year on the earlier dates of April 8-10 2025. worldtravelcateringexpo.com
• We'll never turn down the opportunity to sample new food and drink – all in the name of journalism, of course. Head to our website to discover our top ten finds from the recent Speciality & Fine Food Fair that took place at the Olympia London on September 10-11.
OCTOBER 8-10
World Aviation Festival Amsterdam terrapin.com
OCTOBER 16-17
Tickeat
Milton Keynes, UK tickeat.co.uk
OCTOBER 28-30
IFSA/APEX/FTE Global EXPO California expo.apex.aero
NOVEMBER 19-20
Future Travel Experience Asia Expo /Onboard Hosptiality Forum
Marina Bay Sands, Singapore futuretravelexperience. com
NOVEMBER 26-27
RailLive! Zaragoza, Spain terrapin.com
Working In Harmony With You And The Planet.
BIODEGRADABLE ENTRÉE DISHES
A perfect alternative to CPET plastic and aluminum! Contact us today so we can create a customized approach for your airline.
Food & Beverage
Signature
A look at how drinks can be designed to become a signature of a brand and personalised to elevate the passenger experience
Liquid gold
IChampagne? Bloody Mary? G&T? All solid classics, but what turns a welcome beverage into a ‘signature’ drinking experience?
Julie Baxter gets a taste of what it takes
n an era of personalisation, presenting your whole cabin with the same distinctive drink may seem counter-intuitive.
But, for quick, instant impact, few offerings set the tone so effectively as a signature drink – bringing with it a warm welcome and your brand style straight to the passengers’ seat.
While water all round may show care for passenger wellbeing, an upgrade to a signature juice or cocktail can help the crew mark the
moment when the inevitable pre-boarding hassles are over and the joy of a journey really begins. Finnair has done this for over a decade with its signature blueberry juice. Chosen to reflect Nordic culture, nearly 10 million litres have been served since the launch. Marika Nieminen, Finnair’s VP Head of Kitchen, says: “Blueberry juice is a distinctive part of our unique onboard offering. Customers are able to enjoy a taste of
Finland wherever they are in the world. They now know that with a glass of blueberry juice in their hand, the world is their limit.”
The success inspired the airline to also introduce its first signature cocktail, the Northern Blush – a strikingly vivid cocktail containing lingonberry, gin, and a dash of orange peel, echoing the more widely-known Cosmopolitan.
Tempting tipples
Beverage experts at the international SIP Awards have tasted hundreds of beverage combinations and identify a few fundamentals for success. Its judging panel says: “Nothing says sophistication quite like a signature cocktail. A cocktail is not just alcoholic liquids mixed together, it can be a carrier for the most cherished memories.”
They advise: “Take advantage of the full creative control you have over your signature cocktail and make your drink carry a memory. Adding in a relevant backstory means every time you serve this drink, the lovely story goes along with it, elevating the cocktail experience.”
There are a number of steps in the design process, starting with the choice of a base and then combining it with complementary flavours from bitters, liqueurs, syrups, sodas or fruit juices. Key, say connoisseurs, is that ‘opposite flavours are complementary, while adjacent flavours are analogous’, so you get, for example, bitter and sweet together in a Manhattan or sweet and sour in a Daiquiri. The secret is to ensure your signature offering is not too sweet, sour, bitter, or salty.
They also insist there is no need for complete
invention adding: “Classics are classics for a reason so there is no shame in building a signature drink based on a solid template – giving a new twist to a familiar favourite so as to make it your own.”
This is something that UK tomato juice specialist Big Tom agrees with. Already working with airlines, its Big Tom Spiced Tomato Juice offers a new twist on the classic onboard favourite with bold and invigorating spice flavours ideal for creating a quick and easy Bloody Mary.
Mix it up
The challenges of mixing a signature drink onboard are clear but increasingly overcome through readymixed preparation. Finnair partnered with Danish Mikropolis Cocktails for its cocktail, offered in a pretty can with branded label. Lauri Ahonen, Concept & Category Manager at Finnair Kitchen, says: “An airplane as an environment comes with limited opportunities for preparing cocktails but they are a growing trend and have become a part of the meal service. People are now drinking cocktails with the meal too, so pre-mix choice is important.”
Virgin Atlantic has done the same, partnering with Tom Savano to bring its well-established Clubhouse favourite, the Virgin Redhead, onboard in ready-mixed form. A mix of gin, lemon juice, strawberry and blackberry liqueurs and topped with prosecco, the recipe, already popular on the ground, was tweaked for consumption at altitude.
Tom Savano Founder, James Kerslake, says: “Generally, flavours used for inflight service need to be robust ones, and thicker, more viscous liquids hold flavour profiles better. Top notes will stay but you can lose a bit of depth in the middle, so you want to ensure you have a satisfying aroma, and a lingering mouth-feel.
“I believe drinks have a very special place in any business that welcomes guests because
Clockwise from right: Finnair's blueberry juice is a fan favourite; Castello Monte Vibiano's Bellini offers a sweet and memorable alternative to plain prosecco
they can be consumed instantly, saturate the guest’s senses with your brand and create a sensory experience to be woven into the guest’s time onboard,” he adds.
He recommends brands really think about their personality and heritage, people and home-base, and then focus on what’s unique – what makes it stand apart from its competitors. For Virgin, it was the cheekiness of the brand, combined with the signature red colour.
He has also worked with Princess Cruises and LNER trains, creating a bespoke Christmas Cosmopolitan which sold out in six weeks in LNER First. The team is currently working on desigining an exclusive ready-to-drink (RTD) cocktail for Eurostar.
Kerslake says: “We have always looked for recipes with precise and authentic flavour profiles that instantly remind you of specific beautiful places: Negronis that taste like the Amalfi coast, or Margaritas that taste like Miami Beach. The power of transportation and connecting memory with the senses is a hugely powerful part of well-crafted drinks.”
Thirst quenchers
For some, brand identity and home base may also lead to beers. UK-based electric train operator Lumo partnered with Donzoko Brewing Company to create its very own ‘Train Beer’ – a vegan-friendly, dry-hopped pale ale,
served in eco-friendly cans, reflecting Lumo’s environmental efforts. Meanwhile, Alaska Airlines introduced a custom craft beer, Cloud Cruiser, brewed by Seattle-based Fremont Brewing. The co-branded India Pale Ale (IPA) features orange, melon and tropical notes in a retro-inspired can showing the airline's 737-8 MAX.
Bottega, best known for its sparkling wines, has been championing the pre-mix market in recognition of evolving demand. Through a careful selection of the raw materials and artisanlevel processing the aim is to offer easy-to-serve drinks. Its pre-mixes come in small (200/250ml) and large formats (700/750ml) and include a Negroni, a Lemon Spritz and Spritz Pronol.
For the Negroni they combine three of their products: Gin Bacur, Vermouth and Bitters made with chinotto, grapefruit, cedar peels and botanicals. The Lemon Spritz blends sparkling wine with an infusion of lemons and mint for a low alcohol option.
Castello Monte Vibiano works with cocktail specialist Sei Bellissimi to bring easy-serve ideas onboard. The team has remastered six classic Italian cocktails which it believes have been somewhat forgotten. The best known, the Bellini, is already flying with the others ready for boarding being the Rossini, Tintoretto, Puccini, Mimosa and Raspini. Working with professional bar tender, Giancarlo Mancino, they created the Bocktails range of canned cocktails too including
Above from left: A carefully-selected beer can be just as iconic as a cocktail; Virgin has created a signature drink with Tom Savano
a Negroni Sbagliato, Spritz and the Hugo (a summery blend featuring elderflower, mint and lime), with non-alcoholic versions available.
Group brand manager, Claudio Castiglioni, says: “We believe every detail counts when it comes to creating unforgettable experiences. A signature drink is about more than just taste; it’s about crafting an experience that passengers will remember long after their flight.”
Perfect partners
and choose a name and label or presentation that also add value.
Classics are classics for a reason – there is no shame in building a signature drink around a solid template
Amy Jullien, Corporate Vice President at Intervine, believes a signature drink can also bring kudos when airlines work with celebrity or awardwinning mixologists on recipes that create a buzz. High-quality ingredients are essential so avoid artificial flavours and sweetners, she says,
On Eva Air, the Evergreen Special signature drink is made from melon liqueur and vodka with soda water or Sprite. It’s topped with a skewer of cherry wrapped in a fresh orange slice for garnish. Using fresh and bright green ingredients and light bubbles, paired with brightly contrasting orange and cherry skewers, EVA’s goal was to create a pleasant and memorable flying experience.
Vice President Carol Lee says: “Our top priorities were flavour and uniqueness but we also had to consider the challenges of the galley and ensure consistent quality every time. We can create a connection between our passengers and local culture through the drink.” •
Cocktails in the clouds Pours for thought
Sipping a cocktail whilst soaring through the skies has long highlighted the luxurious side of air travel, says Kelly Stevenson, Director at JetVine
One cocktail makes the list of nearly every commercial airline. You guessed it: the Bloody Mary.
It’s become utterly synonymous with air travel. Some love it due to the intense umami (a proven favoured taste at altitude), while others simply enjoy the fact they can order it as a great breakfast/brunch accompaniment without judgement.
There’s no denying air travellers love this cocktail, but the quality can vary immensely. I wonder why some airlines subject us to cheap tomato concentrate, even in premium cabins, when there are such brilliant tomato juices and Bloody Mary mixes available? I think it’s high time to stretch those purse strings and make the most popular cocktail in the skies a ‘bloody’ good one!
Happy hour
As airlines seek to innovate, cocktails evolve.
An airlines’ signature serve is often based on one or more of the following:
Sustainability and health: Increasingly focused on sustainability, initiatives include waste reduction, eco-friendly packaging and accompaniments sourced with a commitment to sustainability.
Experimental and health-conscious ingredients are increasingly added into the mix too with trends highlighting the use of superfoods, antioxidants, organic and lower abv spirits in the creation of cocktails.
Provenance: As travellers seek authentic experiences, airlines often incorporate regional or culturally significant ingredients, either based on their home, or inspired by the destinations they fly to and from.
Classic meets modern: There’s a revival for classic cocktails like the Old Fashioned, Negroni, and Manhattan. Airlines can design their own versions with modern twists. Whilst
Inflight cocktails will remain a cherished part of travelling by air
innovation is important, there’s benefits to be found in nodding to historical serves or bringing back drinks from bygone eras with a contemporary flair, providing a great storytelling experience.
Elevated experiences: Many airlines are focusing on the individuality of their cocktails, choosing interesting ingredients as well as serving in correct or bespoke glassware. Gone are the days when a standard tumbler will suit all cocktails on the menu – a Martini at 38,000ft requires a Martini glass!
Whether it’s a fruity Cosmo or a classic Old Fashioned, inflight cocktails will undoubtedly remain a cherished part of travelling by air for a long time to come. The future will shape more sustainable, creative and experiential serves – hopefully without losing the classics we have come to adore. •
WE’RE A STRATEGIC PARTNER. WE WANT LONG-TERM RELATIONSHIPS
Nick Wiley,
Managing Director at En Route
International, reflects on the company’s impressive growth and expansion since 2021
When I joined En Route in the summer of 2021, we had just over 20 members of staff. Now, three years later, we have over 100.
In the beginning I was able to spend a decent chunk of time with every person in the business and really got an understanding of what En Route meant to them. It quickly became clear that our people were very passionate about the company.
I also got to learn what our customers most importantly value about us, and what we do for them. The whole idea about putting the customer at the centre of your business is factually correct. We are only successful because we’ve delivered what our customers needed for them to be successful, too.
Product potential
We’re always looking at developing and evolving products – it’s just what we do.
Health and wellness is becoming increasingly important. From that point of view, food needs to be functional, as well as tasting good.
We’re very conscious of our responsibility when it comes to food labelling. Allergens is a key part of that.
New brand, new era
This year we’ve rebranded the business and relaunched En Route. We’ve rebranded the business to focus on our three business segments of passenger solutions, supply chain services and sourcing solutions.
Internally we kept details of our rebrand a secret. I think there was only seven of us in the business that knew
what the brand was going to look like. So when we did the launch, it was a real surprise for the whole team.
Our goal was for the brand to be distinctive. We want to get the message across that while we’re not a new business, we are a real business.
Look out world
A core part of our message to airlines is that we’re a strategic partner. We want long-term relationships and to be able to really deeply understand what our customers are trying to achieve. Every airline has a different strategy. Understanding their strategy and then working out how we can help support that is fundamental, considering different demographics and insights. We’re very much insight-driven. en-route.com •
HOW CAN THE CHALLENGES OF SPECIAL DIETS ONBOARD LEAD
THE WAY TO INCREASING CUSTOMER LOYALTY FOR AIRLINES?
At the Taste of Travel Theatre at WTCE in May, airline and allergy specialists discussed how airlines can build trust and business through their special diets range...
I truly believe that when you guarantee food safety, you build trust, and if you also deliver something delicious, the special diet passenger will come back. They will know the care and attention that has gone into that specifically delivered product and that in turn will deliver loyalty in the brand and in your service proposition. It is important to provide information
Guarantee a guest's food safety and you build trust
too, in advance. Availability all around our network can be a challenge. There is a lack of harmonisation on allergen standards, it's not the same in all destinations and we have to be realistic and transparent. If we cannot deliver an appropriate meal, the passenger needs to plan for that. We see evolving customer demand, diets are becoming more complex. A customer may want a vegan meal but have a nut allergy and want it also to be Kosher. This kind of demand is increasing so our key focus is on filling such gaps not just defaulting to a fruit platter. Create trust and you create the loyalty of the future.
Audrey Hart Leading Food, Beverage & Ancillaries
We have seen an increase in complaints about special meals, customers are fed up and are demanding better. Currently however none of our suppliers will 100% guarantee what they offer and put a 'may contain' caveat on their products. This is terrible customer service and we have to do something about it. Success will come when we have happy customers, confident
Get this right and you can gain great loyalty
to eat what we have onboard for them, it needs a solution similar to that of Kosher meals because there are so many risks in the whole chain and customer journey. We need to develop and create a sealed meal, totally guaranteed to be ex-allergens. Yes, we could potentially charge more for this certainty but that does not tally with our accessibility goals, our goal to make travel accessible for all. I believe the commercial element comes from the loyalty we gain if we get this right. The more we are known for doing the right thing by those with allergies, the more they will book with us bringing their friends and family with them. The commercial benefit will be with the seat sales.
Melanie Berry Director of Customer Experience Iberia
I have allergies. All I want is to be safe when I travel and I am not alone. The latest GS1 Global research showed 80% of people surveyed did not realise that 'may contain' labels are voluntary and are not regulated, the product may contain a little or a lot of the risky product, and that is a big problem for consumers. Some 56% of respondants had had a
Good experiences have a huge impact
reaction from a poorly-labelled product. A lot of airlines are trying to do positive things and 73% of respondants said if they had a positive experience onboard they would chose that airline again; yet nearly 12% of respondants were actually refused boarding due to their allergy. Airlines who want to create loyalty need to tap into this market, especially as 30% say they would be willing to pay more, that's huge. Safety is the most important thing about a flight. We are talking about peoples lives, why are we not addressing it fully. Allergy sufferers are huge influencers, where they go their family and friends go. Good experiences make a huge impact.
Julianne Ponan, MBE Allergen campaigner and Founder of Creative Nature Superfoods
Success in the special diets market will be achieved when guests with allergies choose us again and again because they know we are take care of all their needs; when they choose us over all the others because they know they can fly with us without worrying about the food. We need to make people with allergies as welcome as everyone else. Often passengers just don't feel safe. They
Passengers
with allergies need to feel welcome
ask their allergy questions and are told 'yeah, yeah it's ok' but aren't really certain. We have to be able to tell our crew exactly when they can say yes and be absolutely certain about an item. This is my goal. I'm trying to create a bigger experience for everyone, not just allergen-free fruit platters but soups and main dishes that suit special diets too so these passengers experience the service just as everyone else. We need to do more in explaining special meal options through our website and digital menus too, we should be able to highlight the meals that are safe. We all have to get better and support our crew to support these passengers more.
Simone Walli Catering Manager Austrian Airlines
Food for good
Airline F&B buyers have the power to do good with the products they choose. Julie Baxter identifies how and why there is much more to a menu than taste…
Money is power, and money can change the world faster than anything else,” so says Jeremy Coller, a British businessman and philanthropist who, after a successful financial career, founded Farm Animal Investment Risk and Return (FAIRR) in 2015 to drive ethical change in food and farming worldwide.
With wide experience as an analyst and investment manager, Coller recognised that buyers and investors could force changes for good by more carefully scrutinising the way businesses work. He threw his weight behind the United Nation’s ESG principles and created a network of investors, who together manage assets worth more than $40 trillion, to use investment power to positively influence the future of food. The network began questioning factory
farming, deforestation for feeds and high intensity agriculture, and in collaboration with Share Action, a charity identifying the impacts of food and farming, began challenging businesses and forcing change through the network's investment decisions.
He wanted to do good but he was also convinced that this strategy made sound financial sense. He believed there was huge risk to those not making ethical and environmentally-sound choices.
The sector has shifted considerably in the past decade and today it is not only big institutional investors asking challenging questions but individual consumers and business buyers too.
Good for business
For airline F&B buyers this means looking beyond the taste and convenience of the products to the
backstory, supply chain and overall impacts. Thankfully reputable certifications and a growing transparency can help buyers find good choices. Fairtrade, for example, is now in partnership with two million farmers and workers in more than 1,900 producer organisations, across 68 countries. Its vision is to ensure producers and their workers earn secure and sustainable livelihoods. There are almost 5,000 Fairtradecertified products including bananas, chocolate, tea, coffee, cold drinks and juices, wines and beers, as well as beauty/wellness products and cotton. If you are looking for snacks check out the Fairtrade-listed fruit and nut mixes offered by Swiss brand Pakka, and the dried fruit snacks and Just 5 fruit bars from Tropical Wholesale. Or, for your drinks menu, consider brands such as ChariTea and Lemonaid which focus on an ethical backstory with certified organic ingredients, recycled glass bottles and a charity donation for every sale – raising over £7 million for social projects in Africa, Asia and Latin America. Research from Fairtrade suggests consumer interest and demand for such products is growing. Becky Milon, Fairtrade Foundation’s Responsible Business Lead, says: "Switching to Fairtrade products is not just an ethical choice but a powerful statement of your commitment to sustainability. The travel industry has a unique opportunity to meet consumer demand while making a real difference. We’ve seen pioneering efforts from airlines and cruise lines introducing Fairtrade coffee, tea and snacks, showing ethical
sourcing is compatible with delivering quality onboard. By choosing Fairtrade, companies build a more sustainable supply chain, ensuring farmers a fair deal and products customers can feel good about."
Good from the start
Buyers have a chance to make a difference to the world through their choices
Some brands now make doing the right thing, central to their product development. Launched in the Netherlands in 2005, the Fairtrade brand Tony’s Chocolonely claims its very existence comes from a vision to make 100% slave-free the norm in the chocolate sector. Its first products broke the tradition for squares within a bar, moulded instead into unequal pieces to remind everyone of the inequalities within the chocolate industry. The name reflected the founder’s view that he alone was trying to do the right thing by cocoa farmers. The brand has since added Tony's Open Chain - an open source platform sharing knowledge and tools that ensure buyers source ethically.
Now among allies in this mission are supermarket giants Albert Heijn (Netherlands) and Waitrose (UK), as well as Ben & Jerry’s which has worked with Tony’s for Chocolatey Love A-Fair, an ice cream based on Tony’s milk caramel sea salt bar; and Tony’s Chocolate Love A-Fair, brownie and strawberry cheesecake bars inspired by Ben & Jerry’s flavours.
Likewise, Boston-based 88 Acres, (brokered to airlines by dfmi) has created its range
of seed, oat and protein bars, seed butters and ‘seed’nolas’ (a rethink of granola) with some key ‘food for good’ principles at its core. Recognising that the palm oil industry contributes to climate change through deforestation and biodiversity loss, the recipes use zero palm oil and focus on seed-based combinations rather than nuts, to be more allergen-friendly and more sustainable. Seeds have a lower water and environmental footprint. The production processes include upcycling scraps for renewable energy and certified sustainable packaging. “Taking care of our planet is at the forefront of every decision we make,” the team insists.
Good for people
Creative Nature took the problem of food allergies as its motivator, creating a range of gluten-free, dairy-free, nut-free products that are free of the top 14 allergens and vegan. They prioritised making sure no ‘may contain’ warning are needed by having strict allergen procedures within their facilities. En Route partners with the brand and Helen Dore, Head of Category Development, says: “According to research, 75% of individuals who experience allergies express a strong willingness to choose the same airline again if they have received accommodating treatment. This means airlines that place greater focus on inclusive food options, are not only keeping people safe, but also enhancing their own commercial wellbeing. Products such as Creative Nature's Salt & Vinegar Thins are both allergen-free and sustainable.”
Buyers can also look for the green frog stamp of approval from the Rainforest Alliance Certification Program. The frog is given only to businesses with sustainability all through their supply chains, starting with the farms they source from but also including climate impacts, human rights and the
support they give to positive livelihoods.
Products championing the frog onboard already include Lavazza coffee, certified for using only coffee beans grown and harvested on farms and forests that follow sustainable practices. Lavazza has flown with KLM and Ryanair among others; while Asiana Airlines, Japan Airlines and American Airlines have their own certifications for the coffees they serve. Naked Juice and Innocent are both certified for their juices and smoothies and Lipton’s, Teapigs and PG Tips are certified teas.
In the snacking field, items such as the Clif Bar is certified for the cocoa it uses, as are Hershey’s and Nestle's KitKat, Smarties and Milky Bar (all brokered to airlines by HACO). Individual initiatives are worth looking out for too. Snackboxtogo was already supplying airlines when it came across Sunshine Nuts in Mozambique in 2021 and began sharing their story. The team says: “By distributing Sunshine Nuts in the airline market, we support local people. Our relationship with the local producers led us to fund an orphan house managed by the foundation. We find airlines are also motivated by such back-stories. They have a wide choice of products but these products make a real difference to the world. There is the link to a charity but also the satisfaction of paying a fair price to the farmers and the staff in the factory, and the guarantee that there is no child labour involved, which is also important. These are stories airlines can, and want to, share with passengers onboard, and we know passengers really appreciate this sort of choice. We get a lot of positive feedback for the partnership.”
Place your budgets wisely. Ethical spending can bring plaudits and rewards from many directions, over time your spending may just help to change the world, for the better. •
Above from left: Brands like Tony's Chocolonely put CSR at the heart of their product; Fairtrade labels clearly communicate a considered supply chain.
African wonder
* NEW ARRIVALS *
Good things come in small packages, proves UNROOTED – whose boabab-based fruit juice shots pack a punch of healthy ingredients, says Jo Austin
Everyone loves a success story and at Onboard Hospitality we have been excited to see just how successful specialist companies can be once they get involved with the onboard sector.
We’re on the look out for newcomers to the industry, be they young people, young companies or young products: those that may be the faces and drivers of the sector tomorrow.
Check out this drinks company bringing the healing powers of boabab to the masses.
Inspired by boabab
UNROOTED was founded by South African-born Nathan Clemes in 2017 when he launched his first range of sustainable baobab drinks.
Nathan’s special ingredient is the juice from Africa’s ‘tree of life’, the baobab – claimed to be one of the healthiest fruits in the world.
“I was inspired by the rows of ancient baobab trees around my childhood home and was excited to unearth the nutritional, environmental and social benefits of these majestic African trees,” he says. This superfruit is now a key ingredient of all UNROOTED shots.
Wild harvesting
Baobab's large shelled fruit is naturally organic and can only be grown in the wild. The pulp is milled into fine powder for UNROOTED's shots,
The baobab
is claimed to be one of the healthiest fruits in the world
while the seeds are pressed for oil. UNROOTED is carbon neutral and supports the men and women who harvest the fruit in Zimbabwe by paying for their children’s school fees when they can’t afford it themselves.
Flying high
Always on the look out for something special to add to its onboard service, Audrey Hart, Senior Manager of F&B at Virgin Atlantic chose UNROOTED to go onboard in January this year: “It was clear to us that our breakfast proposition would be an ideal touchpoint for us to feature a new and exciting functional drink to refresh, revive and energise at the end of a night flight. The UNROOTED Mighty Ginger shots are a source of natural energy, blended with chilli and turmeric for an added kick and are the perfect addition to our Upper Class menu.” unrooteddrinks.com •
Top of the class
It’s
a given that First and Business passengers expect a premium experience, but what does the modern-day inflight premium diner really want? April Waterston cooks up an answer
To me, luxury fine dining means exquisite service, perfectlydesigned and articulated meals, quality servicewear and only the very best wine to wash it all down. But, then again, I wouldn’t exactly call myself the key demographic for premium experience – after all, I turn right when boarding a plane far more often than I turn left.
We all know passenger demographics, preferences and expectations are shifting. But what does this mean for premium dining?
Feeling fine
“Fine dining in the air isn’t quite the same as on land,” says Molly Brandt, Executive Chef at gategroup. “While my definition of fine dining may differ from others, it generally involves a chef or team expressing a personal viewpoint through expertly crafted dishes using top-quality ingredients. But fine dining isn’t just about the
food – it's the entire experience that defines it. This includes the décor, ambiance, uniforms, plates, cutlery, service style, attentiveness, and genuine interaction with guests. All these elements, not just the food, create a fine dining experience.”
Tomu Odwara, Director of OBS at Cuisine Solutions, echoes this: “In principle, fine dining should be a comprehensive dining experience, with exceptional food, décor, and service.
“In the past, fine dining almost exclusively evoked images of white tablecloths, servers wearing white gloves, 1:1 staff:guest ratios, a full arsenal of silverware and plateware, and general stuffiness. While the food was always the focus of the meal, it was not necessarily the main focus of the experience,” he says.
All that said, “premium cabin travelers are of a different mindset,” believes Odwara. “Since the food is not the main focus of their air travel experience, the food experience must be elevated yet familiar. This means the dishes must
be made up of recipes that inspire the mind, but tastes that invoke pleasant memories from the past.”
On the menu
There has been no shortage of airline attempts to elevate the premium cabins’ dining onboard in recent years. One such way can be seen with increasingly prevalent partnerships with world-renowned chefs. For example, Alaska Airlines has partnered with Michelinstarred chef Brandon Jew for its First class menu between San Francisco and New York. Dishes such as black cod and tofu, slow-braised duck and sesame egg noodles, and Chinese congee breakfast porridge are on the menu, with Alaska Airlines Managing Director of Guest Products, Todd Traynor-Corey claiming the chef’s “commitment to quality, gastronomic craftsmanship and philanthropy aligns perfectly with our values.”
Meanwhile SWISS has collaborated with Manuel Steigmeier, Chef de Cuisine at Swtizerland’s FAHR restaurant. “The concoctions of Manuel Steigmeier
Passengers expect identifiable dishes utilising the best possible ingredients
blend classic elements with a fresh creative touch –a combination that fits excellently with SWISS,” says SWISS Head of Brand Experience Julia Hillenbrand.
Looking to the middle east, Qatar Airways recently announced it would be expanding its First-class caviar offer into Business, with Xia Cai, Senior Vice President of Product Development and Design at Qatar Airways claiming: “The introduction of the caviar service, commonly available only in First class cabins, further elevates Qatar Airways’ award-winning Business class experience.”
But is this enough to justify that ‘premium’ label? Gategroup’s Brandt comments: “Today’s modern traveller understands that true fine dining from a solely culinary point of view is difficult to replicate in the air. Instead, they expect identifiable dishes utilising the best possible ingredients prepared with bold, recognisable flavors and creative presentation.
“The dish should be familiar enough for passengers, as airline catering already has its challenges, and something entirely novel might be too much. However, fine dining elements from the ground can enhance
BANISH THE BLAND
the experience in the air. These include multiple service steps, menu-knowledgeable flight attendants, expanded beverage selections, appropriately cold or hot dishes (no ice-cold cutlery!), and the use of proper plates, glassware, linens, and cutlery. Dishes should be cleanly presented with a variety of temperatures and textures. The more of these details present, the more likely travellers will perceive their First or Business class meal as a fine-dining experience.”
Don’t overdo it
"Here’s the question,” says Jeremy Clark, CEO of APOT. “Do airlines feed you because they have to, or do they do it because they want to impress you? Well, that all depends where you’re sitting, what you paid (although not always) and who the airline is.
Appropriate for inflight: “Avoid steak. Know that regardless of whatever instructions you give for reheating, all crew set the ovens to 'cremate'."
Easy for crew: “Avoid fiddly presentation and anything that needs space to dish up.”
Shirt/blouse-proof: “No spaghetti, red cabbage, beetroot, peas, or runny turmeric sauce. Design a dish so the consumer can get it from dish to face without half of it getting on their clothes.”
Producing high-quality meals that remind passengers of where they have been or where they are going is really important
“What premium passengers don’t want is to be experimented with. They may have selected the airline on the basis of overall excellence including food choices, but they are very unlikely to have selected a flight because Michael Roux made the soup or the meat pie was inspired by Anton Mosimann.”
What these passengers need their food to be is very simple, believes Clark: Recognisable: “Don’t experiment with (con) fusion dishes.”
High-quality: “Use only the best ingredients.”
Tasty: “Pick dishes that are popular, prepare them skilfully and present them nicely.”
Salim Hazife, Managing Director/CEO of Australian caterer FoodFolk shares many of these sentiments.
“When designing premium menus, Foodfolk consider several factors, including the time of flight, departure and arrival destinations and the airline's position in the market,” he says. “Producing high-quality meals that remind passengers of where they have been or where they are going is really important as it adds to the flight being a key part of their journey.
“Not overdoing it is also important – there is no point serving a luxury three course meal at 1am. A well-prepared light meal is much more appropriate and will not be wasted.” •
Above from left: Cuisine Solutions serves up a meal that looks as good as it tastes; Qatar Airways offers caviar in Business. Below: FoodFolk puts focus on highquality meals
Design & Innovation
68
Perfect partners
A look at Buzz's experience of partnering with Giorgio Armani to produce awardwinning products
Feeling inspired? Discover more design innovations in the 2024 Onboard Hospitality Awards winners review on pages 18-24
70 Economy rotables
We talk to deSter about its trend-setting tableware
63 Collaboration
Should suppliers be encouraged work together to create a more cohesive cabin product?
ADream teams
Should suppliers be encouraged to work more collaboratively across inflight product projects? Perhaps, says Jo Austin…
s our industry constantly evolves with airlines and rail companies requesting ever more innovative products, we are seeing commercial, design, product development and sustainability teams working together in joint projects to present the best solutions. But does it really work? And, if so, how?
Simon Soni, former Guest Experience Director at WestJet, based in Canada, and Inflight Consultant, describes himself as a ‘changemaker in product and operations’, and to all accounts this is what he continues to do.
I asked him what he considers to be the main factors to be addressed by both airlines and suppliers when introducing a new onboard service. His frank opening gambit was: “Honesty and realism are really important. If, for example, the aim is to save money through the process or to save weight, then it is important to know the baseline and share this information with the prospective suppliers to avoid unnecessary re-work. This ensures that there is goal alignment between all parties involved.”
Project overview
It seems that the process of relaunching an onboard service falls into two categories.
If an airline is big enough to have an in-house development and creative team, they tend to create a detailed brief covering the exact look and feel that they want and then run a tender for each element. In this case, it is up to the airline to ensure the coherence of the whole project which requires a lot of work and, at best, in-house design thinking to help ensure that the result looks and feels good.
This process is time consuming, but does mean that the airline can potentially choose the best mix of suppliers including the best specialist suppliers for each element and can ideally control price and delivery options.
Louise Leaupepe, Inflight Experience Senior Manager at Riyadh Air says the key is constant communication. The key is in the brief and the collaboration that the airline has with each supplier to ensure cohesiveness and connection for the final inflight product," she says. "And if the same people are managing all the product development within the airline they can
make sure that a strong brand identity comes through with all the inflight product.
“Often, each supplier specialises in a particular area or product and so for the airline it makes sense to leverage each supplier’s particular strengths, even though it means managing multiple suppliers’ product development.
"Working really closely, with constant communication between ourselves and the suppliers’ design teams, ensures that we will end up with product that has the same design language, is fit for purpose; and provides value to our guests.”
was part of a multiple supplier collaboration for the WestJet full service launch, and when Simon Soni set up a closed workshop with Formia, Sola, Clip, Watermark (then Galileo Watermark) and Global-c to ensure they all fully understood his remit and worked together.
Hans Engels of leading cutlery specialist Sola says: “Ideally the airline and the individual suppliers should sit down together to discuss the objectives and options.
The airline can insist on specific control on the elements it chooses
Meanwhile, for those airlines that don’t have an in-house design and development team (or whose team don’t have the bandwidth) they may choose to pitch their requirement to the bigger design and development houses who can provide complete solutions and who can use their in-house design expertise to provide an endto-end solution. This is likely to mean that the airline doesn’t have the opportunity to gain specialist input on each element as they are potentially restricted to the range from that company they’re working with. It is still the case, however, that the airline can insist on specific control on the elements it chooses.
However, in a highly competitive market this is rarely the case.
“As a cutlery supplier, we have no interest in supplying plates or glasses but it is imperative that we see them so that we can match them with the right cutlery.
"This was particularly apparent in our recent work with Air India, which made all the decisions in-house using a number of specialist suppliers including Global-c for serviceware, Buzz for amenities, Kaelis for duvets and us as the cutlery specialist. I believe collaboration is essential for the best outcome, but it remains a serious challenge”.
Wayne Costigan, Managing Partner at Global-c, is reminded of the time in 2018 he
Wayne concurs: “The Air India project with Sola was not really a collaboration as the customer made independent design decisions and kept us at arm’s length. That said, the result was
fantastic and we will think seriously about future collaboration with Sola.
"Sola is the undisputed leader in aviation flatware, and our aim is to become the go-to company for bespoke tableware programmes, so a future partnership makes sense.”
Collaboration innovation
“Collaboration is part of our core DNA, and my team exhibits this on a daily basis, not only internally but throughout our entire supply chain, including competing suppliers,” says Mark Russell, Linstol CEO.
“We pride ourselves on being not just experts in our field, but also highly flexible and efficient collaborators. We understand the importance of creating a cohesive product, even when multiple suppliers are involved. Behind the scenes, we engage in extensive collaboration to ensure all elements align seamlessly. This includes uniform product design, co-packing, and sophisticated logistical coordination.
“It is certainly more efficient for us to control the entire supply chain of all components of a product but in instances where the airline brief requests a collaboration between suppliers we have partnered with other suppliers to create a single passenger product with a cohesive story.
“When it comes to collaborating on amenity kits, there are many, many moving parts involved and it takes a highly skilled and diverse team to pull it off successfully,” concludes Mark.
Team effort
In the case of Iberia’s recent upgrade of its inflight service across all cabins it was a real team effort. On amenities alone, to create the effect it wanted the airline chose to work with Kaelis, Araex, Uvas Freto. Melanie Berry, Customer Experience Director at Iberia says: “We are promoting initiatives to offer a more sustainable travel experience and this includes the new amenity kits that we offer our Business and Premium Economy customers on long-haul flights.
"This is a global circular economy project with which we improve the management of our waste generated onboard, value Spanish talent and contribute to labour inclusion.
“For example, Linstol recently worked with United on the development of a unique amenity kit for their Hawaii routes. Collaboration on this kit including working with United on the overall concept, Artist Christie Shinn on the artwork featured on the bag, and Wessco International on the UA body amenities featured inside the kit.
“These sustainable amenity kits, designed by Spanish award-winning fashion designer Teresa Helbig, include natural and vegan cosmetic products made in Spain by Uvas Frescas with surplus grapes from the production of the wines we serve onboard. In addition, the packaging is made from sugar cane and packaged in the special employment centre of Envera, the association of disabled employees with which Iberia has been working for more than 40 years. The project was co-ordinated by Kaelis, culminating in a truly Spanish collaboration.”
Commenting on the project Manoj Pridhanani,
Clockwise from left: United's Hawaii amenities by Linstol; Air India's tableware from Global-c and Sola
Chief Design Officer at Madrid-based Kaelis adds: “Working with Iberia on this project has been an absolute dream come true! I vividly remember the launch of their new uniforms and thinking "Wow, how amazing would it be to collaborate on something so iconic. Fast forward to today and here we are, with passengers raving about the experience onboard Iberia flights. The amenity kit we crafted is all about elevating that inflight experience, and this one does just that by blending sophistication, style and sustainability."
Partner to thrive
Meanwhile, Chicago-based Procurall Solutions also collaborated on a recent project with United and Asutra, a wellness brand championed by Venus Williams, to provide a selfcare amenity kit.
a cohesive cabin debut, leveraging collective strengths to create exceptional outcomes."
We are dedicated to nurturing collaborations that elevate the passenger experience
Jennifer Green, President and Co-Founder of Procurall says: “This strategic partnership highlights the visionary leadership United Airlines is known for, along with the wellness expertise of Asutra, both complemented by Procurall’s eco-conscious solutions.
“Our industry thrives on partnership. At Procurall we are dedicated to nurturing collaborations that elevate the passenger experience.
"While airlines often work with various suppliers, the magic happens when these suppliers synergise to transform individual elements into a unified passenger journey. The more an airline shares its vision and objectives, the better we can align and bring that vision to life. Once suppliers are shortlisted, airlines should consider uniting them in a collaborative workshop. This strategic approach turns separate product launches into
A final thought from Holly Bhakar, Head of Product at Plane Talking Products: “Collaborating brings together a diversity of thoughts, perspectives and ideas, uplifting creativity and innovative solutions that might not emerge when working alone. Whether it is collaborating indirectly through a project leader within the airline, or suppliers coordinating other suppliers, brands, manufacturers, or agencies to offer a unique and cohesive range of products that work together to add value to the overall passenger experience, competitor collaboration is certainly an overlooked opportunity within our industry.
At face value it can sound counterintuitive, however the key is to identify complementary strengths which when combined create a more powerful offer.
“Here at PTP we have found our greatest successes by thinking outside of the box and bringing together teams and creating alliances formed from kindred backgrounds, experience, and expertise, and combining with our own, to all work towards a common objective.
“Collaboration is key when working towards our joint strategic goals of enhancing the passenger experience. A well joined-up approach can result in unlikely yet groundbreaking collaborations that really shake up and excite the industry”. •
Above: Iberia partners with Kaelis and Uvas Frescas for its amenityt kits designed by Teresa Helbig
OServing up trends
Sustainability remains a key consideration for inflight service and the economy cabin is ripe for innovation, says deSter
nboard Hospitality is always on the lookout for the trends shaping the future of inflight service.
One such was identified by our expert panel of judges in the Onboard Hospitality Awards 2024, when deSter was awarded Trendsetter of the Year award in recognition of its reusable Economy class tableware for Etihad.
Bringing trends to the table
The trend towards sustainable onboard tableware, particularly reusable, is gaining significant momentum but there is no doubt it is still a complex issue.
Ruud Vanderheyden, Senior Category Director Main Cabin at deSter, explains: “Sustainability is now a key priority. Airlines are exploring alternative fuels and food waste reduction through pre-ordering, and reusable tableware is gaining significant traction. It offers a viable alternative to the substantial waste generated inflight by single-use items.
“While using durable materials like chinaware and glassware has been standard in premium cabins,
extending this to Economy is different. The tableware must not only be visually appealing and durable but also cost-effective. The logistics of washing and returning are complex, but despite this many airlines are exploring the possibilities as they understand the sustainability advantages.“
Design innovation
deSter recently earned a Platinum accreditation from EcoVadis
deSter is comitted to the cause and recently earned the rare Platinum accreditation from EcoVadis for its efforts. In particular, the collaboration with Etihad Airways set a new benchmark with the goal of creating an Economy tableware setting with all reusable items in a closed-loop system.
The famous saying: ‘form follows function’ was key to optimising every tiny aspect of each product and its usage. Nicholas De Nijs, deSter Regional VP Middle East, says: “The designers constantly pushed the boundaries, creating more room for the form aspect while cleverly concealing functionality. Take the hot meal lids, for example, where various patterns and textures were employed to identify meal types, hiding the functionality from passengers, while the crew, familiar with the meaning, could seamlessly navigate the system. Stainless steel cutlery was calculated
to be the most sustainable option due to its durability, outlasting other materials, including reusable plastic. It is already used in Economy in Asia and the Middle East.
deSter has also recently launched a new innovation in paper cutlery. "This in-house patented creation significantly reduces the CO2 output compared to any other single-use options," explains Vanderheyden. "It’s a FSC-certified solution for airlines unable to switch to reusable cutlery and forced to use less sustainable wood or bamboo options that often have an unpleasant mouthfeel."
Closing the loop
Developing reusable tableware is one thing but truly closing the loop adds a new level of complexity. After
each flight, the Etihad items must be collected, transported to a washing facility, inspected, and then reloaded onto the plane. This process requires meticulous planning. Each piece of tableware can go through this cycle hundreds of times before it reaches the end of its life, at which point it is reprocessed and turned into the same product again.
Alongside this comes the challenge of food safety, but deSter was in a unique position in this regard having received EFSA approval in 2021 for closed-loop recycling in aviation. It became the first and only partner in the airline market to perform foodcontact safe, closed-loop recycling for plastic tableware.
Initially, the washing and loading for Etihad was managed in the UAE,
The growing interest from other airlines is encouraging
while the reprocessing was handled in Thailand but it was clear local processing would minimise the footprint and better support the environmental and social cornerstones of the project. Now deSter manufactures and regrinds in the UAE.
"This move supported the local economy and kept everything closer to our customer. The new facility complemented our existing plants in Europe Asia and North America and made the entire process more efficient and environmentally-friendly,” Vanderheyden explains.
The project has provided valuable insights and a great story Etihad now shares with passengers through video. Vanderheyden concludes: “The growing interest from other airlines is encouraging. We are excited to continue leading the way in sustainable aviation solutions.” dester.com •
Working with a high-profile design brand comes with high stakes, high pressure, and high expectations –something Buzz knows all too well…
It’s rare that a partnership as high-profile as Etihad’s with Giorgio Armani comes along. If you were in attendance at this year’s Onboard Hospitality Awards ceremony in Hamburg in June, then you’ll know that Buzz swept the floor in many categories with the range of Armani products it has created for Etihad, with judges hugely impressed by their quality and finish.
The Armani for Etihad collaboration delivers a fully-immersive brand experience inflight, combining the refined Italian elegance of Armani together with Etihad’s renowned Emirati hospitality inflight.
Initially debuted in October 2022 with the unveiling of the Armani/Casa meal serviceware and textiles ranges, this year’s launch of Giorgio Armani amenity kits and loungewear completes the brand story, marking a “world-first inflight collaboration” that extends the Armani brand experience across multiple touchpoints in Etihad's premium cabins.
To find out more about the partnership, we caught up with Leonard Hamersfeld, Director and Founder of Buzz, who explained a bit about what went on behind the scenes…
Q: You really did excel in this year’s Onboard Hospitality Awards. Why do you think the products deserved to win?
A: The inflight range created in partnership with Giorgio Armani for Etihad Airways has been recognised with an impressive eleven industry awards since its launch, including four Onboard Hospitality Awards in 2024. The Armani/Casa for Etihad collection was also recognised with a prestigious Good Design Gold Award in 2023 and as a finalist in the Skift IDEA Awards’ Industry Innovators category. These accolades highlight not only the intricate design and exceptional quality of the products but also the seamless integration of the Armani brand story with the heritage of Etihad.
This collaboration delivers a fully immersive
No other airline programme has successfully interwoven a brand experience across such a broad range of categories
brand experience, blending the refined elegance of Armani with Etihad’s renowned hospitality to create an unparalleled inflight luxury offering. No other airline programme has successfully interwoven a brand experience across such a broad range of categories, delivering a consistently luxurious experience to passengers.
Q: How did you get Armani onboard with an inflight partnership?
A: Giorgio Armani has been a trailblazer in the Middle East, recognising the region's esteem held for international luxury brands. The first Armani Hotel globally was opened in 2010 at the iconic Burj Khalifa in Dubai. It was therefore a natural progression for the brand to partner with an airline of Etihad’s calibre.
This collaboration allows the Armani brand to engage with the Middle East through travel and hospitality, extending the brand’s proposition of luxury, design, and uncompromising quality to Etihad’s valued passengers.
Q: What challenges are presented through working with such a highprofile brand?
A: Partnering with a brand of Giorgio Armani’s calibre requires every piece in the range be meticulously crafted to the exacting standards of Armani’s brand aesthetics. Each piece was workshopped collaboratively with the Armani team, ensuring that the designs remain authentic and true to the product's provenance.
This close partnership, working directly with the Armani team at their Milan headquarters, spans both Giorgio Armani and Armani/Casa collections, incorporating heritage product categories from each brand. This approach delivers a seamless and cohesive brand experience for passengers.
As a testament to the range’s quality, every design was personally approved by Mr Armani himself. buzzproducts.com Learn more about the range at onboardhospitality.com •
Clockwise from top left: Armani/Casa Business class tableware; Armani/ Casa Business class bedding; Giorgio Armani Business class amenity kits; Giorgio Armani First class loungewear; Giorgio Armani First class amenities; The full Armani/ Casa tableware range
Comfort & Wellbeing
80
Accessible food service
How inclusive and accessible are onboard food services? Packaging can have unexpected consequences for neurodivergent and disabled passengers
82 AND MORE...
75 Focus on: Ostrichpillow
Take your pick: Pyjamas
Get cosy with an overview of pyjamas and loungewear sets designed for premium cabins
76
Skin deep
The importance of considering diversity when selecting cosmetics for use onboard
NEW MEIKO TF-L und TP-L
CLEANED AND CLEARED FOR TAKEOFF
THE NEW SINGLE-CHAMBER TROLLEY WASHERS FOR INFLIGHT CATERING
Precision landing! The new MEIKO single chamber trolley washers offer efficient cleaning solutions, especially for inflight caterers with 5,000 to 10,000 meals per day.
They wash full or half-size airline trolleys hygienically in an area of less than 4 m². Easy by pressing a button. Easy to takeoff.
Invest in cleanliness and efficiency for smooth flight operations.
Pillow talk
When American Airlines wanted something unique to offer its Premium Economy passengers, Global-c had just the right idea.
Enter the Nimbus Pillow by Ostrichpillow: An ergonomic support pillow that provides ultimate comfort in Premium Economy seats.
"Premium Economy is arguably the most overlooked cabin," explains Wayne Costigan, Managing Partner at Global-c. "But really, passengers in Premium Economy are mostly paying for the added comfort."
American Airlines put out a tender for its soft goods expressing a preference for brand partnerships.
"We don't often work with brands, but we really liked the work Ostrichpillow does, so reached out to the team," says Costigan.
Empowering rest
“Our mission at Ostrichpillow is to empower rest anytime, anywhere,” explains Andrés Carrascal, Business Developer at Ostrichpillow. “This partnership has been a catalyst for accelerating that goal, which we've been
As Premium Economy becomes increasingly competitive, April Waterston explores how Global-c has helped American Airlines raise its comfort game Premium Economy is arguably the most overlooked cabin
working towards for over a decade.
“Drawing on our expertise in rest and our experience creating products for people on the go, we had the unique opportunity to design a bespoke lumbar pillow that enhances passenger comfort.
“Its innovative stitching allows passengers to personalise the pillow for optimal lower back support, accommodating various body shapes and individual preferences. Made from sustainable R-PET microfiber derived from recycled plastic bottles, Nimbus demonstrates our commitment to environmental responsibility without sacrificing comfort for travellers.”
Comfort collaboration
“Nimbus Pillow represents a successful collaboration of design expertise, a commitment to passenger wellbeing, and a deep understanding of the industry. That's why we partnered with Global-c, who trusted our creativity process while we trusted their industry expertise over the years,” says Carrascal.
“While our products are typically designed for individual use, the Nimbus Pillow was created for hundreds of thousands of passengers. Working closely with Global-c gave us the confidence to overcome the challenges of durability, intensive use, and rigorous washing and hygiene processes that each Nimbus pillow will face throughout its lifecycle.” global-c.nl; ostrichpillow.com •
SKIN deep
It’s time to embrace what makes us unique and pamper ourselves appropriately, says Sheena Adesilu, as she explores how airlines can cater to different skin types inflight
It’s no secret that air travel can be hard on skin. With low humidity levels and high altitudes, the cabin offers an environment largely devoid of moisture.
“Air travel can be particularly challenging, as the abrupt change in air pressure and humidity promotes dryness,” says Leah Klasovsky, Holistic Aesthetician and Founder of Leahlani Skincare.
“Travel days can lead to stress-induced breakouts and inflammation.”
Passengers new to the world of skincare can feel overwhelmed with a myriad of products for different skin types. So how can we identify what our skin needs?
Colour match
With a passion for inclusive skincare, Hawaii-born Leahlani strives for a “natural balance” featuring fresh Hawaiian nectars, botanicals and tropical oils. Adapted for inflight purposes by inflight products supplier Linstol, each product in the line is designed for all skin tones, types and concerns.
“Different skin types and tones can have varying needs based on factors ranging from genetics to environmental exposure,” notes Klasovsky. “Melanin-rich skin might be more prone to hyperpigmentation, while lighter skin may be more sensitive to sun exposure.”
Different skin types and tones can have varying needs
Beauty e-commerce platform Thirteen Lune echoes the importance of diversity, with 90% of its products from BIPOC (Black, Indigenous and people of colour) founders.
“We all have the same fundamental needs for healthy and radiant skin. However, airlines could offer products to support different ages,” says Co-Founder Nyakio Grieco. “Passengers with younger skin need cleansing and nourishment, while those with mature skin would be suited to performance-driven products for anti-aging, containing targeted formulas to firm and revitalise. Post-shaving balms and skin-soothing products would work for men, too.”
To bring its skincare ethos to the skies, Thirteen Lune has collaborated with American Airlines on limited-edition amenity kits. Passengers can find hand-picked skincare essentials from brands such as Relevant: Your Skin Seen and a mini
range developed by celebrity facialist Joanna Vargas. Created by Formia, the amenity kits are sustainably sourced and will be available on rotation throughout the year.
Type on paper
“We know that everybody has melanin. Some have more and some have less,” says Grieco. “We’re also mindful of the different levels of safe acids and actives that we use. Our skincare solutions must be gentle and effective for everyone.”
The best way to cater to different skin types is to provide a calming experience that alleviates the common issues caused by environmental stressors, emphasises Klasovsky. Products must be free from harsh skin irritants to avoid damaging skin barriers.
Officer at Formia. “Scents can vary by region. In Asia the preference leans towards lighter, fresher and more invigorating aromas, while the Middle East favours warmer and heavier notes.”
Strike a balance
Bryony Koziol, Design Manager at Plane Talking Products, proposes the introduction of a choicebased amenity system.
The key is recognising that each individual has specific needs
Leahlani names its Bless Beauty Balm and Toning Mists as inflight must-haves. Bless Balm can be used on the face and under the eyes, as well as on lips, cuticles and hands. It creates a protective barrier to shield skin from the drying effects of travel. The Toning Mists can also be used throughout the day to inject a burst of moisture. Hydration and nourishment are key pillars for the brand.
Fragrances in skincare products should also be considered, adds Maria Pitsch, Chief Marketing
“Passengers would be able to pick from a range of products tailored to various skin types right before or during their flight," she says.
"This ‘pre order’ approach offers skincare that is relevant and personalised, and helps reduce waste, as fewer unwanted items are handed out.”
And with 42% of consumers interested in personalising cosmetics (according to research by IFOP), it’s no surprise that customised skincare is gaining traction.
“The wider picture is that everyone has different skincare needs and it goes beyond ethnicity,” comments Koziol. “Skincare isn’t a onesize-fits-all solution.
"While ethnic background can influence some skin characteristics, such as melanin levels or susceptibility to certain conditions, the key is recognising that each individual passenger has specific needs.” •
Above from left: Leahlani strives for a "natural balance"; Thirteen Lune makes waves on American Airlines with bespoke amenity kits; Plane Talking Products has partnered with Australian brand One Summer Skincare
A helping hand
Melissa Adamski, Dietitian and Founder of Nutted Out Nutrition, explores why and how we should consider food in the inclusivity conversation
While flying has become routine for many of us, it is not necessarily easy – or accessible – for everyone.
Getting on and off planes, moving around the airport, and accessing bathrooms onboard easily are what many travellers take for granted, yet can present challenges for people living with disabilities.
There are increasing calls to help change this and make flying more inclusive. While many of these discussions focus on physical access in planes and airports, there are elements of food service that can also present challenges for people flying. Considering food and meal service in the inclusivity discussion is essential for airlines and caterers to help make flying an enjoyable and accessible experience.
Prepackaged food
There are foods served onboard that many of us don’t think twice about eating. Cabin crew come around with the meal service and we sit back having something to eat while enjoying the inflight entertainment. However, for some people living with physical disabilities, certain health conditions, or at
different life stages, common foods served onboard present a challenge. Yoghurt pots, bags of crisps, packets of biscuits, containers of cheese and crackers and so on may not be able to be opened easily, or at all, by some.
Yes, we have all had experiences with hard-to-open packets, however this extends beyond the occasional stubborn bag of crisps. Hospitals have been aware of challenges when eating, especially when serving pre-packaged foods, with some implementing strategies such as coloured coded trays to identify patients requiring assistance. Acknowledging these physical challenges, and taking learnings from food service in other industries, is an important step airlines and caterers can take to provide more inclusive meal experiences.
Food and sensory issues
Neurodivergent people can have challenges with sensory aspects of foods including colours, textures and flavours. This can make flying an uncomfortable and challenging experience when provided with meals and foods outside of routine or comfort zone. Airlines and caterers can make flying more inclusive through meal and menu design that considers
ingredients that are more likely to be accepted (and enjoyed) by neurodivergent people. Providing clear and detailed information on the foods available would go a step further so people can choose meals with ingredients they find safe.
Feeding aids
PEG (which stands for percutaneous endoscopic gastrostomy) tubes are placed directly into the stomach, allowing people to feed liquid food and nutrients through the tube into the stomach. PEGs are used when people are unable to eat via the mouth. This can happen for a range of reasons including if people have certain conditions such as Parkinson’s disease or cancer, have had surgeries to the head or neck, or suffer brain injuries.
People travelling with a PEG need to take care while flying and may have additional needs. Sterile water is essential for people with a PEG. This is to ensure they can administer small amounts of water regularly to stay well hydrated in the dry plane environment and are able to flush their tubes when required. Some people may administer their feeds in their seats, while others may require additional space or privacy. Airlines can make flying more inclusive for people travelling with PEGs by providing accessibility to areas to flush the tubes or to administer feeds, and by providing easy access to their formula and water.
Furthermore, some people use a pump for their feeds and so the type of battery may need to be considered when flying. Providing easy to access information on flying with batteries, and training staff on the types of batteries in these pumps, can help reduce any potential confusion and increase confidence in what can already be an anxious time for some people when flying.
Food allergies
Flying can be an uncomfortable and challenging experience
Every day there seems to be a new diet going viral on social media. There is strong interest in diet and nutrition with many people following different diets or having particular food preferences. While some of these diets are merely preferences, other diets are essential. For people with food allergies eliminating the foods they are allergic to is the only way for them to
be safe. While airlines are becoming more aware of the needs of people living with food allergies, having a greater understanding of their challenges when flying is essential to being more inclusive. Making travel inclusive for everyone certainly poses challenges for the airline industry. However, there are opportunities for improvement, particularly in the realm of food services. By innovating meal services and enhancing staff training, airlines can help make travel more inclusive for all. •
Above from left: Food packaging can be a barrier to some passengers; Colourcoded trays are a useful way of labelling meals.
SWISS ZIMMERLI
FIRST CLASS PYJAMAS
SWISS proves it understands the luxury utilitarian aesthetic – simple and versatile – with its latest First Class pyjama sets. The airline collaborated with Swiss brand Zimmerli to craft sustainable cotton sleepwear presented in a tote bag.
SLEEPER SUIT FOR ETIHAD AIRWAYS
Are your textile products awardworthy? Find out –entries close December 1 2024
Learn more about the partnership on page 70.
sleeper suit is created with dark breathable fabric and features a loose silhouette to ensure comfort inflight. The tonal pattern top was inspired by Abu Dhabi’s futuristic skyline, while the set also includes fluffy black slip-on slippers to match.
around
Keep passengers comfortably stylish on an overnight flight with these six pyjama sets designed for high flyers…
WHITE COMPANY LOUNGEWEAR
SLEEPWEAR
Air’s Royal Laurel Class can
UNITED AIRLINES PREMIUM POLARIS LOUNGEWEAR
The blue button-up top and grey tapered bottoms with drawstring waist are not only light and breathable, but they are made from recycled polyester to lighten the load on the planet.
The White Company is behind Qatar Airways’ latest sleepwear kit, which features a breathable unisex V-neck t-shirt, cotton slippers and grey-and-navy blue colour tones.
bed down for the night in
comfy jersey PJs dreamed up by Taiwanese-Canadian
fashion designer Jason Wu.
A classic tracksuit shape with loose pyjama bottoms featuring pockets.
ZIBO RAINBOW
BUSINESS CLASS
LOUNGEWEAR FOR ETIHAD AIRWAYS
Inspired by the traditional Kandura garment, this comfortable and stylish loungewear features iconic Emirati V line stitching.
AIR INDIA TUMI SLEEPER SUIT
Designed with top lifestyle brand TUMI, Air India has stepped up its onboard game with a sleeper suit. A mix of recycled materials and cotton has been used to create the soft grey longsleeved crew neck top and draw-string trousers.
Retail
86
Latest developments relating to the carts used to serve food, drinks and move retail items along aircraft aisles
88 Trolleys
91
Embracing trends
Dr PAWPAW's Co-Founder discusses the importance of meeting the needs of passengers and of listening to feedback to satisfy their needs and expectations
Selling in the air
Wizz Air's Retail Manager shares insights that can make a big difference to the success of onboard retail programmes
who knew so much innovation could be packed into a metal box on wheels?
Wheely good ideas
The humble trolley can stow away all kinds of surprises. Stuart Forster checks out what's new...
Ah, the inflight trolley – who knew so much innovation could be packed into a metal box on wheels?
In our last issue, we spoke to Sergio Gomez, Research and Technology Manager at Driessen Catering Equipment, whose passion for the potential of inflight trolley developments practically leapt out of the page (now there's a man who loves his job!). It got us thinking – in what way is the wider industry moving forward with trolley developments?
Make a splash
In addition to being light in weight, there’s a requirement for trolleys to be easily serviceable within a rapid turnaround – factors widely regarded as limiting the scope for innovation. Despite this, a notable evolution has been achieved by SkyTender Solutions, which has
developed new trolleys that serve hot or cold drinks. The company’s product is already used aboard Salam Air flights and several other airlines are conducting final acceptance flights this autumn.
“Our product philosophy is based on three basic pillars: sustainability, profitability and passenger experience,” explains Dr. Thomas Mützel-von Schwartz, COO at Skytender.
“Our beverage trolleys are the SkyBar Splash, serving soft drinks and water; the SkyBar Aqua, serving water only; and the SkyBarista, offering speciality coffees including espressos and lattes from leading brands. They enable our customers to serve a wide variety of high-quality drinks without plastic bottles or cans, thereby reducing waste by 80%, CO2 footprint by 70%, cost per service by 40% and simultaneously free up galley space. In the case of the SkyBarista coffee trolley
TROLLEY INNOVATIONS
it increases ancillary revenue by doubling the take rate "
SkyTender’s trolleys also feature smart products to collect and provide reliable data for supply chain management optimisation, customer marketing plus environmental, social and governance-related reporting.
“For very good reasons, the aviation industry is considered as a conservative industry. Driving and eventually implementing changes needs a long and patient approach,” adds Thomas.
Losing weight
Elsewhere, Diethelm Keller Aviation (DKA) has introduced a new series of meal carts, the XT2.5+, developed to meet customer demands for durable, lightweight and easy-to-service galley equipment. They make use of the lightest aviation industry-approved materials.
The top and base panels are crafted from a single slab of high-grade aluminium alloy, creating a seamless frame.
“These trolleys are both lightweight and durable, demonstrating our focus on advanced materials that meet strict aviation standards,” explains King Lee, DKA’s CEO.
He explains that the adoption of new materials is heavily influenced by cost, requiring innovations to be economically viable to gain airline acceptance:
“Strict aviation standards and the need for durability can limit the use of unapproved or less-tested materials, constraining design innovations.”
Korita Aviation has concentrated on reducing weight with a traditional aluminium design.
“Our aim with the new super lightweight range – at 16.1kg for a full-size and 10.1kg for a halfsize – is continued weight reduction, which is a key contribution to fuel burn saving for the airline yet ensures the equipment meets the standards expected by our clients,” explains Jamie Melleney, Sales and Marketing Manager at Korita Aviation.
Meeting demands
Egret Aviation has new designs available for pre-order with a focus on dealing with onboard waste, including fluids in the full-size trolley. The designs come in response to airlines and airline manufacturers seeking sustainable, recyclable and lighter-weight options.
And what goes into trolleys has seen change, too, with Tower Cold Chain’s Advanced Insulated Boxes integrating oven racks, trays and basket drawers. Francisco Azeredo, In-House Sales Manager – EMEA at Tower Cold Chain says: “By optimising space and ensuring secure handling, these have been designed for easy operations flexibility both in the air and on the ground.”
of Dr.PAWPAW, discusses why keeping in touch with trends and communicating savings is key to making onboard sales
Onboard customers have evolving needs and seek highvalue, last-minute solutions. At home they might not be concerned with a space-saving solution but travelling customers are always looking for products that are travelfriendly and convenient, often filling gaps in what they forgot to pack.
Trends and benefits
The biggest mistakes that companies can make when it comes to selling products onboard include ignoring market trends. Failing to stay updated, both inflight and on the ground, can result in missed opportunities. Companies should continuously research and adapt to trends that could influence onboard purchases. If the perceived value savings aren't significant enough, passengers may not see the incentive to make a purchase. It's vital to highlight the unique benefits and savings of buying onboard.
The size and practicality of the product and its packaging are crucial. Products must be easy to carry in a small trolley or personal bag, making them convenient for travellers.
Packaging and feedback
It's also essential to keep up with changing trends, ensuring that the products offered onboard align with what customers are currently interested in and likely to purchase. Adapting to these shifts is key to maintaining relevance and driving sales in the dynamic environment of
Customers are showing a growing interest in eco-friendly products and sustainability is a core value of our brand. Travel retail exclusive packaging follows this ethos. Our cardboard packaging is fully recyclable,
It's vital to highlight the unique benefits and savings of buying onboard
our skincare products are reef-safe, with tubes made from 30% post-industrial recycled (PIR) materials, and our sheet masks are biodegrabable too.
Hanse Distribution supports us in navigating the world of travel retail and we attend key industry events. We take feedback and strive to make changes and additions to our offerings. Listening to staff and customers allowed us to create a new product for our skincare range, the YOUR gorgeous SKIN Hydrating Face Mist in a 100ml bottle. An exclusive product can boost onboard sales, because customers are more likely to buy something they can't find elsewhere or at the same price, and products designed for travellers tend to feel more relevant and tailored to their needs.
drpawpaw.com •
How to...
sell in the air
Sultan Adeel, Retail Manager at Wizz Air, shares tips on how to ensure the success of onboard retail programmes…
UNDERSTAND PASSENGERS
Arguably, the most important aspect of onboard retail is understanding the passenger: their persona, behaviours and preferences.
Airlines have different types of passengers and that must also be considered. For example, a family has different needs compared to a group of young adults. Some passengers may want to buy a gift for a loved one, while others may just be looking for a cup of tea and a snack to enjoy while flying.
Passengers travel for different reasons and we must consider factors such as seasonality, passenger profile, culture, purpose of travel and the destinations as part of the onboard offering and experience.
TRAIN CABIN CREW
Cabin crew are the point of contact for passengers so it is vital that they receive comprehensive training, crew commission or incentive programmes. Training must include detailed product information, samples, usage instructions and roadshows. Ideally, cabin crew members should get a hands-on experience for each product to make them familiar with the features.
SELECT PRODUCTS
Once the team establishes the various types of customers and their possible requirements, the next stage can begin – selecting products for the onboard experience. Each product selection must strike a
53 countries.
Product inventory levels must be maintained across all locations in order to ensure availability on each flight.
Projections suggest that the worldwide inflight retail and advertising market will expand to be worth $5.1 billion a year by 2029.
balance between attractive pricing, trusted brands, reliable suppliers, sustainability and product size. It’s important to consider the weight and the size of products due to limited space in trolleys.
Logistics is another balancing act in onboard retail. Getting the right products to the right place can prove tricky when you’re dealing with flights across 53 countries.
ANALYSE DATA & TRENDS
Before a product ends up in a passenger’s hand, an extensive amount of work and strategy goes into crafting the perfect onboard retail experience.
Things inevitably change so it’s important to be agile and adaptable. Onboard retail providers can ensure this by regularly analysing internal data and industry trends to gain insights and stay ahead of the curve. wizzair.com •
Wizz Air operates a fleet of 223 Airbus A320 and A321 aircraft.
Wizz Air flies to and from airports in
FACT FILE
100
96 Case study
Discover a story of successful collaboration involving tech firms BlueBox and Most with PLAY Airlines
Breaking barriers
99
Immersive entertainment
As gaming becomes a key aspect of IFE, we examine how entertainment might reshape cabins
With the imminent need for greater accessibility onboard, we look at recent accelerations and how technology is playing a role AND MORE... 94 APEX preview
Time for tech
Taking place at Long Beach Convention and Entertainment Center, the theme of this year's 2024 APEX/IFSA Global EXPO is Transforming Air Transport. Over 3,000 attendees are anticipated from more than 100 airlines.
The APEX show floor will feature suppliers specialising in areas including inflight connectivity, content, in-seat power and cabin design. There is a 97% return rate on last year and this year's first-time exhibitors include SpaceX Starlink, Convorelay, Eole, Letronics, Libeula Books, Imagik, NH Studioz, Onza Distribution, PCIAW, QVC and Skyted.
Largest ever show
In addition to browsing stands and talking with representatives of the companies present, attending provides an opportunity to learn from thought leadership experts about cutting-edge industry topics including AI, personalisation, IFE advancements, generating ancillary revenue, enhanced connectivity and supply chain challenges.
The speaker list includes some of the most influential names in the
industry incuding Benjamin Smith, Group CEO of Air France-KLM; Shai Weiss CEO of Virgin Atlantic; Michael Rousseau, President and CEO of Air Canada; Xie Bing. President and CEO of Xiamen Air; Alex Wilcox, CEO of JSX; Andre Viljoen, Managing Director and CEO of Fiji Airways; Con Korfiatis, CEO of Oman Air; Matthew Klein, EVP and COO of Spirit Airlines plus Paul Verhagen, EVP and CCO of SAS.
The exclusive unveiling of JetZero's revolutionary blended-wing aircraft, which boasts a 50% reduction in fuel burn promises, to be a major highlight of the show. The groundbreaking innovation offers APEX airline members a glimpse into the future of sustainable air travel.
This year's CEO Lifetime Achievement Award will be presented to Benjamin Smith, Group CEO of Air France-KLM. The award honours industry leaders who have dedicated their lives to the enhancement of the passenger experience and advancing the industry.
There promises to be plenty of dedication in that direction on the show floor. Exhibitors include the companies listed here. See more on our website. expo.apex.aero •
All3Media International
INFLIGHT ENTERTAINMENT
Independent distributor All3Media International will showcase a diverse range of programming, including Joan, the powerful drama starring Sophie Turner as real-life jewel thief Joan Hannington; Race Across the World, whose fourth season takes contestants across Southeast Asia and the fifth season of feel-good drama All Creatures Great and Small Booth 1621 –all3mediainternational.com
Burrana Inc.
CABIN TECHNOLOGY
Burrana will be showcasing the awardwinning RISE In-Seat Power system offering fastest charge 15W USB-A and 60W USB-C ports plus lightest weight USB power that allows installation without seat re-certification and easy upgrades to 60W USB-C by changing outlets. RISA Power is now flying or on order on over 350 aircraft worldwide. Booth 1237 – burrana.aero
DIRECTV IN FLIGHT INFLIGHT ENTERTAINMENT
DIRECTV IN FLIGHT provides passengers with a premium live TV experience, offering top channels, including ESPN, CNN and FOX. Passengers can enjoy live sports, news, movies, shows and more on seatback screens or personal devices. New is an IPTV service for business aviation, delivering highquality live programming through aircraft Wi-Fi without the need for hardware installation. Booth 1425 – directv.com
IMG
INFLIGHT ENTERTAINMENT
IMG's award-winning live sports channels SPORT 24 and SPORT 24
EXTRA, broadcast over 5,000 hours of live content, including Premier League and Formula 1. Booth 1424 – sport24live.com
NH Studioz
INFLIGHT ENTERTAINMENT
NH Studioz library has over 2,500 Indian films across languages and genres, from cult classics and award-winning masterpieces to contemporary blockbusters. The curated content selection reaches across demographics and tastes. Booth 1639 – nhstudioz.tv
Silk Route Entertainment
INFLIGHT ENTERTAINMENT
Incorporated in August 2024, Silk Route will feature movies for the January and February cycles and share its mission to deliver beautifully made content that adds to passengers' travel experience. Booth 1507 – silkroute.aero
Media Carrier Solutions
READING MATERIALS
Offering smart infotainment with fast, convenient access to a customised reading experience via its e-library. MCS can offer tailormade lounge, pre-/post-flight and inflight solutions. Passengers can download their preferred magazine, newspaper, podcast or travel guide. IT specialists adapt software to respective corporate designs and transport operators can include their onboard magazines.
Booth 1233 – media-carrier.de/en
Stellar Entertainment
INFLIGHT ENTERTAINMENT
Stellar Entertainment helps airlines take control of IFE, giving them the power to deliver content that shines and elevates their brand. Its team of content experts, creative thinkers, analysts and industry-leading tools
Penny Black Media
INFLIGHT CONNECTIVITY
help take the hassle out of providing entertainment onboard. From selecting content to delivering it seamlessly, Stellar Entertainment guides clients through every step of the way, making IFE management smooth and effortless every cycle. Booth 1349 – stellargroup.com
This film distribution company acts as a bridge between global independent film producers of high quality, sales agents and the inflight market. Under new leadership, it has broadened its line-up from only English-language content to include the best cinema from all regions and is offering a bumper crop of exciting, critically acclaimed, accessible movies from all over the world. Booth 1517 pennyblackmedia.com
In May, travel blogger Tori Hunter was carried down an airstair in an aisle chair after landing in Costa Rica – an experience she described as ‘terrifying’. Viral video footage and news coverage of the incident highlighted the need for improved accessibility.
During the Removing the Roadblocks to Accessible Travel session at the 2024 Passenger Experience Conference (PEC), William Harkness, Head of Accessibility – Engineering at Boeing Commercial Airplanes, said: “There are over 1.3 billion people in this world that have a disability and they are either underserved or unserved by our industry. We know that we can and we need to do better. More people need to travel today – not just want
Breaking barriers
Horror stories of inflight accessibility issues have been dominating social and mainstream media of late. Stuart Forster asks: How is the industry responding?
Five key areas
to but need to travel – and with that need comes the right to be able to choose how to travel.”
Boeing is focusing on five areas relating to accessibility: wheelchair accessibility, low mobility passengers and those who are blind or have low vision. Increasingly, efforts are also being taken to provide solutions for those who are deaf or hard of hearing, and to address needs of neurodivergent travellers.
A binary view of disabilities is widespread, explained Harkness: “Either you have the most extreme version of a disability or you don’t have it at all. But we know that disabilities exist on a
spectrum. And that spectrum is arguably infinite.”
He suggested that it makes sense to layer additional dimensions to understand why people identify with a particular disability. Lived experiences may have began at birth or later in life through accident or illness. Accessibility issues may be permanent or temporary: For example, migraines or dehydration may temporarily impact cognitive functions. Recognition of these factors is helping to bring a paradigm mentality shift to the engineering of commercial aircraft for inclusive design, moving away from a ‘medical model’ of disability.
We’re trying to put control back in the hands of all passengers
The social model
Harkness explained: “In Boeing, we’re shifting our attention to the social model of disability, where the environment, the social attitudes and operations are causing the disability...How does that person interact with the airplane cabin?"
Eric Ezell, Head of Cabin and Cargo Innovation at Airbus, emphasised that accessibility is not an area of competition: “It’s a topic where only together we can win and make a change.”
Maria
Project Manager at Avianca, acknowledged the airline previously had “a fragmented perspective” of accessibility with teams approaching the subject differently. That changed by implementing a strategic approach, seeking an end-to-end solution, with an external accessibility committee. Universal designs that improve the onboard experience for all passengers are key to providing solutions, said Cortés: “One of the things that I’ve learned in accessibility is that when you make it better for people with disabilities, you end up making it better for everyone because we make things simpler and more harmonised for everyone in general.”
The provision of closed captioning in inflight entertainment benefits not just deaf or hearingimpaired passengers. Increasingly, viewers of videos on social media channels do so with the volume down. Closed captions provide subtitles to all wanting to understand what is being said.
Ezell identified valuing people, one of the three pillars of the Airbus purpose, 'We pioneer sustainable aerospace for a safe and united world', as a key driver in accelerating making the cabin more accessible to everyone. Increasingly, that has been supported by people across the company and that momentum has been leveraged to build a core team with extended support worldwide.
Paula Pineda Cortés, Accessibility Strategy
Inflight Canada developed the Passenger Accessibility and Services System (PASS) after a US airline identified wheelchair users were among passengers unable to reach the lighting and ventilation controls. “We developed this system, originally just to control the lights but have adapted it to control other things, including the airflow. You can feel the braille on the buttons. We have brought that functionality right down to the seat,” said Christopher Colgrave, Director –Commercial Programmes.
“What we’re trying to do is put control back in the hands of all passengers, not just the majority who have full mobility,” he added.
Above: The skin tone, hair colour, gender and attire of of Thales' signing avatar is customisable
FlightPath3D's recently introduced Accessibility Map features a simplified, highcontrast display designed for passengers with visual, motor and/or cognitive impairments. Built to Web Content Accessibility Guidelines 2.2, it prioritises accessibility while providing key features that passengers expect. “Every traveller, regardless of background, age, or ability, should have easy access to important details about their flight and enjoy the fun of tracking their plane as they fly,” said Duncan Jackson, President of FlightPath3D.
Vision impairment
Meanwhile, Tudy Bedou, CTO at Thales InFlyt Experience, noted: “Airlines are placing a high priority on accessibility requirements and have dedicated teams looking at optimising passenger experiences across demographics and unique needs. The IFE industry is also maturing quickly and now ready to take on some of these challenges with very innovative and efficient solutions…our mission is to create a more inclusive and enjoyable inflight entertainment experience for all.”
partnership with American Printing House, the world’s largest non-profit organisation dedicated to creating accessible experiences supporting people with low vision or blindness. The result is an innovative UI empowering all passengers with low vision or blindness to make their inflight entertainment experience enjoyable and on par with all other travellers,” explained Bedou.
It features a familiar structure and flow, with 13 intuitive gesture controls mirroring what people with vision assistance needs use on smartphones and tablets. It will be flying in 2024 on two global airlines.
We know that we can and we need to do better
Launched in May, FlytEDGE is a cloud-based inflight entertainment system designed for compatibility with all of Thales’ accessibility features. Enhancements will prove straightforward, said Bedou: “With FlytEDGE’s cloud-native architecture, embedding accessibility features developed for the web will be quick and easily deployed.”
Approximately 28% of the world’s population has a vision impairment or blindness. Collaborating with leading accessibility organisations was essential to Thales InFlyt Experience developing solutions addressing the needs of passengers with vision assistance requirements.
Thales’ recent passenger User Interfaces (UI) have included a set of standard accessibility features for low-vision travellers, including closed captions, accommodations for colour blindness, zoom and magnifier functions, font adjustments and audio descriptions.
“Our accessibility UI was developed in
A signing avatar, hearing aid software and gesture controls for passengers with limited mobility – using a smartwatch – are among prototypes which airlines have received demonstrations on recently.
“We plan to continuously evolve our Accessibility UI with more experiences and capabilities,” added the Thales InFlyt Experience CEO.
“I also believe that collaboration across the aviation industry and beyond is ultimately necessary to ensure common accessibility standards and norms,” concluded Bedou, reflecting a sentiment shared by many within the industry.
Head to our website to learn more about how we're championing accessibiility. •
Above (from left): Thales' Accessibility UI; FlightPath3D has launched an accessible inflight map
Fun and games?
Stuart Forster takes a look at immersive media consumption and how it may impact the cabins of the future...
Passengers used to board aircraft wondering what the inflight magazine or movie library might hold. Virtual reality (VR) and augmented reality (AR) are likely to become elements of future inflight entertainment.
“With some airlines investing heavily in inflight entertainment systems and aircraft interiors, immersive media consumption onboard will likely become more common. Enhanced hardware, personalised content libraries and high-speed connectivity will fuel this trend. Fully integrated VR and AR experiences may transform some cabins into personalised digital sanctuaries that meet the needs of all passengers, enabling them to engage seamlessly in entertainment, work and social interaction, greatly enhancing the inflight experience,” says Corinne Streichert, Founder of IFECtiv and the Producer and Host of the On Your Flight Today podcast.
Changing experiences
Edward Playdell-Bouverie, Director of Technology at JetPack IFE, could be seen in front of a large digital screen displaying what he was viewing while
"I believe it is a window into how content is going to be consumed in the future. Obviously, this is a bit of a bigger headset, but in 10 years, I would be designing airline seats with this in mind for passengers...I'm looking at this in gigantic 8K resolution. It's 3D for free. You pull out a movie and that is like a 300-inch screen in front of me: basically like a cinema screen… It really enables you to experience things in a completely different way,” he explained.
solutions, thus raising airline industry expectations of its suppliers."
Ideal for gaming
I think we can really change the internals of an aircraft
JetPack IFE is based in London and its customers tend to be private jet operators. The company's mission is to innovate the inflight entertainment industry, “using robust, reliable, portable systems to replace embedded seat-back
The implications for travellers who enjoy gaming are significant. Apple Arcade, Apple’s premium games subscription service, can be accessed using JetPack IFE’s technology. “When passengers are sitting down with their own hardware in the next three or four years, it will make a big difference. Genuinely, once you experience it, I really think you should be rethinking the cabin completely into people having their own spatial environment and I think we can really change the internals of an aircraft,” predicts Playdell-Bouverie, suggesting major changes ahead. •
Working on PLAY
Stuart Forster looks at the successful integration of Bluebox's Blueview digital services platform with Most's technology on PLAY Airlines
Retail and service capabilities onboard PLAY Airlines have been enhanced via the integration of Most's systems with Bluebox's Blueview digital platform. Sales and interactions with passengers are no longer restricted to when crew members are walking the aircraft's aisle.
Payments and reports
"We provide technology for a world on the move. We provide hardware, software and payment processing services – essentially to anything that is mobile," explains James Kelly, Chief Commercial Officer of travel retail and payments solutions specialist Most. From an airline's perspective,
the focus is inflight point of sale, payment processing and inventory management. A low-cost carrier such as PLAY is provided with granular details for reports relating payments, sales as well as revenue generation.
"That allows PLAY to analyse what's happening onboard, what product is selling best, what routes require what products and to tailor their offerings so that passengers get what they want in terms of food and beverage or other products," adds Kelly.
After facilitating deferred payment authorisations and transaction processing, Most's systems send offline payments to acquirers for authorisation and settlement.
Bluebox provided Blueview, a digital
platform enabling PLAY's passengers to interact directly with the airline.
Kevin Clark, CEO of Bluebox, explains: "It opens up a whole new world of capabilities and interesting ways of engaging with passengers. It also gets the crew engaged and augments the service...it works hand in glove with the capabilities that are already there."
Ordering on demand
Essentially, Blueview takes the product inventory supplied by Most and presents it in a portal that passengers can access on their own device. After connecting to the onboard Wi-Fi network passengers can browse, purchase and have products delivered to their seat on demand. •
DRIVEN BY THE NEED TO INCREASE ANCILLARY REVENUE
"We are a low-cost airline and very focused on ancillaries. We see the biggest opportunity to increase revenue flow through ancillary products...what we needed was an even better retail system," says Sonja Arnórsdóttir, Chief Commercial
Officer at PLAY Airlines. Consequently, PLAY collaborated with Most and Bluebox to introduce an onboard solution with the capability to tailor pricing by route while enhancing the experiences of both passengers and crew.
COLUMN
Nurturing new talent
People on the Move
MENTEES
Oxford Brookes University –Business School
As students at Oxford Brookes University, we are fortunate to participate in the Bacchus mentoring programme. This pairs us with industry professionals and our assigned mentor is Lance Hayward, a leading figure in the inflight industry and founder of The Hayward Partnership.
Not only does Lance provide his insights on critical topics such as entrepreneurship, creative thinking, soft and hard skill development, and employability but he also facilitates connections with other industry professionals from various backgrounds, hosting field trips at their workplaces, giving us a dynamic perspective for development. This allows us to delve deeper into our chosen fields and create long-term goals and plans.
Being a mentee in this programme allows us to acquire knowledge that cannot be obtained through traditional academic channels. The mentoring provides a realistic view of the industry and helps us develop a deeper understanding of the hospitality sector.
Authors: Krishna Pote, Mansi Khade and Swanand Oak
Keep up to date with key industry movers and shakers. See onboardhospitality.com for more...
An experienced aviation professional with a strong cabin interiors, service delivery, product development, catering and performance managemernt
Responsible for overseeing customer experience and driving satisfaction, loyalty and business growth by aligning customer-centric strategies across the airline.
Will lead commercial activities, drive business growth, and develop strategies for North American expansion, while fostering relationships with industry partners.
JOINS: Iberia AS: Director of Customer Experience FROM: Iberia Design & Delivery
Will lead customer experience transformation across the journey, ensuring a robust four-star service and product, and building employee engagement.
ALSO ON THE MOVE... >> The Hayward Partnership has announced two new partners. Michelle Green, formerly at Tourvest, and Christopher Stubbs, from Stubbs C Design. They bring expertise in customer experience curation, client management, strategy, e-commerce and more.
GLOBAL EXPERTISE CONNECTED
JOINS: Air Canada AS: Director Onboard Experience PREVIOUSLY: WestJet, Qatar & Etihad
BASSEM RIAHI
MELANIE BERRY
JOINS: Foodcase International AS: Commercial Director for North America, FROM: Icelandair
ÍRIS ANNA GROENEWEG
PAULA LAFORA
Staff seekers
Looking to recruit?
Check out top talent currently seeking new roles...
Board level executive and inspirational Director with 20+ years of driving transformative growth in global enterprises. Seeking new opportunities to lead strategic initiatives, navigate complex challenges and enhance profitability while building accountability and operational excellence.
Has been working as an independent consultant for some of the industry’s leading airline suppliers but is now looking for a new challenge. He would bring 20+ years experience in sales and product development in airline passenger market for comfort items and textiles.
Brings 17 years of experience in the travel retail industry and a unique perspective and exceptional interpersonal skill to support brands expand into airlines, airports, cruise ships and border shops. With an impressive track record of enhancing brand awareness and driving growth.
To connect with these exceptional individuals above or discuss your wider talent needs contact our team of specialists:
Roy Wilson: roy@thehaywardpartnership.com (UK/EU/UAE)
Mike Pooley: mike@thehaywardpartnership.com (APAC)
My name is Skylar Parker. I am currently a Junior attending Clemson University studying Language and International Health with an emphasis on Chinese. I am also an Air Force ROTC Cadet. After graduating from Clemson, I plan to commission as a Second Lieutenant in the United States Air Force. I also have aspirations and goals to become a Physical Therapist. Thank you again to the IFSA Foundation and The Hayward Partnership for awarding me this incredible scholarship.
The Hayward Partnership is proud to support Skylar and to has three of the THP team serve on the Board of the IFSA Scholarship Foundation including Sandra Pineau-Boddison – Foundation Board President.
