PAX International and PAX Tech are published a total of 10 times a year by PAX International, Mississauga, Ontario, Canada. International Distribution.
As we gather together for IFSA Global EXPO in Long Beach, it’s clear that the industry’s focus is set on innovation and collaboration. This year’s event is a pivotal opportunity for professionals in airline catering, onboard services and passenger experience to gather, share ideas and showcase the products and solutions that will shape the future of air travel. In this issue, we explore the crucial theme of transforming air transport. From the logistics of food and beverage supply chains to the integration of sustainability in passenger services, we delve into the complexities of keeping the skies stocked and passengers satisfied. With rising demand for efficient, eco-friendly solutions, the spotlight is on the companies and innovators who are pushing boundaries to enhance the travel experience.
These pages reveal that creativity is a necessary ingredient in modernizing the passenger services space. gategroup’s Chef Molly Brandt, Executive Chef of Culinary Innovation, puts it eloquently: “Creativity is like a muscle—if you don’t constantly flex it by immersing yourself in your craft and related influences, it becomes hard to innovate,” she says.
As you flip through these pages, we hope to immerse you in stories and insights to fuel your creativity, excitement and curiosity for the future that is ahead. See you in Long Beach!
JANE HOBSON Managing Editor
PAX International
Paul Mills, Head of Inflight Services at Virgin Atlantic, says the airline is focused on expansion,
and
United Airlines’ Aaron McMillan, Managing Director of Hospitality Programs, reveals the latest in the airline’s food and beverage refresh
Porter is expanding its reach in the U.S. market with a strategic focus on Florida
40 EN ROUTE TO LONG BEACH
In this Q&A, PAX International speaks with Marcus Nilsson, Commercial Director at En Route International, about the company’s presence at IFSA Global EXPO 2024
GALLEYS
43 PARADIGM SHIFT IN PASSENGER EXPERIENCE
Bucher highlights its custom self-service solutions that are shaping the future of the inflight passenger experience
45 LIGHTENING THE LOAD
DKA’s lightweight galley carts are putting durability and weight savings at the forefront
SERVICEWARE
48 NEW HEIGHTS FOR FINE DINING
Read PAX International Managing Editor Jane Hobson’s account of her first-ever airline catering kitchen tour—and her learnings along the way
gategroup North America’s Molly Brandt, Executive Chef of Culinary Innovation, discusses how the caterer’s chefs continually bring creativity to airline kitchens
Flying Food Group looks back at its 40-year history, discussing how Founder Sue Gin’s legacy is still very much alive at the company
Tomu Odawara, Director of Onboard Services at Cuisine Solutions, gives readers a taste of the supplier’s IFSA menu featuring products from its global facilities
An inside look at Calvetti Culinary Creations’ facility in Chicago, USA
The Farm Vegetable Grain Bowl by gategroup’s Chef Molly Brandt. More about the caterer’s approach to kitchen creativity on page 27
Through meaningful collaborations, Buzz creates serviceware that combines luxury and functionality, while reinforcing the airline’s identity
51 COMFORT & STYLE
Through its eco-friendly initiatives and long-lasting products, Global Inflight Products aims to design a comfortable cabin experience
& COMFORT 52 EMPHASIS ON AMERICA
FORMIA highlights its recent launches in the Americas with American Airlines, Alaska Airlines, WestJet and Aeromexico
55 CUSTOM CARE
RMT Global Partners highlights the customizability of its Emergency Care Kits for cabin crew
60 CUSTOMIZED COMFORT
Ellie Parkes, Global Business Development Manager, tells PAX International about the customization and sustainable qualities of John Horsfall’s soft products
62 A SIP ABOVE
How AMI Group optimizes wine logistics for the airline industry FOOD & BEVERAGE
72 FALL FESTIVITIES WITH DFMI
Kim Brown, Director of Marketing, DFMi, tells PAX International how DFMi is bringing fall fun to IFSA Global Expo 2024 74
ONE SNACK AT A TIME
Snackbox To Go is highlighting its latest innovations; rösti side dish products and a carbon footprint monitor
Redefining Passenger Wellness
Our award-winning holistic program, created with United Airlines and Therabody, sets a new standard for passenger comfort.
Visit us at APEX in Long Beach at Booth 1549 from 28-30 October 2024
SUPPLIER
FORMIA curates kits for American Airlines to support Stand Up To Cancer
FORMIA has curated American Airline’s limitededition amenity kits for Stand Up To Cancer (SU2C) as part of the airline’s annual campaign to raise awareness and funds for cancer research.
The specialty amenity kits feature exclusive designs for First Class, Business Class and Premium Economy cabins, developed together with a Certified B Corp brand and member of the Fair Trade Federation, Raven + Lily. Raven + Lily is a socially and environmentally conscious brand introduced for the first time onboard.
The kits include premium skincare products from the next rotation of American’s continued collaboration with inclusive beauty platform, thirteen lune. This time, introducing two brands: Macabalm, a female-founded organic skincare brand at the forefront of conscious, sustainable beauty and Pholk, a brand with a unique approach to prioritizing healthy melanin function. This year marks American Airlines’ eighth year in collaboration with SU2C.
SUPPLIER
Sola introduces Atlas oven racks and trays
Sola tells PAX International it has designed oven racks using a high-grade natural anodized aluminum material, providing durable construction and strength.
The company offers the most common Atlas oven racks for eight or 10 trays. Other sizes can be tailormade on request to fit into the onboard ovens and to any specific PMS colour. The rectangular-shaped rack allows for even heat distribution. Several of Sola’s customers are currently trialling the product.
The Stand Up To Cancer kits for American Airlines by FORMIA
The Sola Atlas oven rack
White Glo House highlights Professional White Toothpaste Sachet
As the quest to provide convenient, high-quality travel essentials continues to be important for airlines, White Glo House tells PAX International its three-gram Professional White Toothpaste Sachet is designed for the modern airline traveller who values both sustainability and a premium brushing experience.
The packaging reduces plastic waste by 90 percent, an ideal alternative to bulky plastic tubes typically found in travel kits. The compact sachet is ideal for carry on and amenity kits.
But convenience and sustainability do not mean compromising on quality. The Professional White Toothpaste delivers a brushing experience that rivals what travellers are used to at home. Its advanced formula whitens and provides an exceptionally clean and refreshed feeling, with a long-lasting, fresh-breath sensation.
FFG’s Olivia Stoll to represent caterer perspective at IFSA Innovation Pavilion Session
Flying Food Group’s (FFG) Olivia Stoll, Sustainability Manager, will present the caterer’s latest research on waste management during the “Championing Sustainable Practices: How Caterers and Suppliers Make an Impact” panel at IFSA Global EXPO.
During an interview at FFG’s headquarters in Chicago, USA, last month, Stoll told PAX International she has been heading up the company’s recycling trials for the last several months, which aims for caterers to be able to recycle at least some international waste. As of now, federal guidelines from both the USDA (U.S. Department of Agriculture) and APHIS (Animal and Plant Health Inspection Service) require the waste to be incinerated and then sent to landfill. The project is spearheaded by CBP (U.S. Customs and Border Protection), USDA and IATA (International Air Transport Association).
FFG’s airline customer location managers who agreed to trial the project on certain routes have been responsible for sorting, photographing and weighing waste. Stoll identifies two main challenges appearing from the trials thus far: inflight crew sorting the waste correctly and the logistics for catering facilities to organize third-party recycling pick up and handling. But, she adds, airlines stand to gain great economic benefits by being able to recycle international waste.
Representing the caterer’s perspective, Stoll says she hopes the IFSA panel discussion will spark conversation with other caterers and waste management companies. Gregoire James, Commercial Director at the IAWMA (International Aviation Waste Management Association) will also be present on the panel.
The White Glo House three-gram Professional White Toothpaste Sachet
Olivia Stoll, Sustainability Manager, Flying Food Group
Can you imagine managing your entire flight experience from your seat?
Food and drink options, in-flight entertainment, WiFi, information about your flight...
Connect to the Iberia digital experience by scanning this QR code
deSter receives EcoVadis Platinum rating
deSter has received a Platinum rating from EcoVadis, improving its score in the last year from 76 to 84 (out of a possible 100 points). The company said this was achieved—including a 50 percent reduction in total greenhouse gas emissions since 2019 (exceeding its target of 25 percent by 2025)—due to progress on product circularity and expansion of local production.
The company has increased the number of audited suppliers and associated corrective action plans with regard to its sustainable procurement process, initiating its supplier engagement process on carbon reduction. deSter invested in training and wellbeing programs and conducted a holistic global employee survey that identified additional areas of growth.
“Caring for our planet should be a concern for all of us; we should not wait for others to take action. I am incredibly proud of our EcoVadis achievement, which is a testament of our commitment to leading our industry and bringing change,” said Philippe De Naeyer, Director Sustainability at deSter.
Benjamin Smith to receive APEX CEO Lifetime Achievement Award
APEX has announced that Air France-KLM Chief Executive Officer Benjamin Smith will receive the CEO Lifetime Achievement Award on Wednesday, October 30 at the APEX/IFSA Awards Ceremony. The award honours industry leaders who have dedicated their lives to enhancing the passenger experience and advancing the industry. Reserved only for individuals that drive transformative change, only a half-dozen global aviation leaders have received the APEX CEO Lifetime Achievement Award in APEX’s five-decade history.
Smith is a senior airline industry veteran, having spent 20 years at Air Canada before joining Air France and KLM as Chief Executive Officer. In 1990 he started part-time as a Customer Service Agent at Air Ontario. In 1992 he established a retail corporate travel agency, successfully running this business for eight years. In 2002 he joined Air Canada, envisioning and subsequently leading its Tango subsidiary.
Smith later became VP, Network Planning, followed by Executive VP and CCO in 2007, and subsequently President, Airlines (Air Canada, Rouge, Express, Cargo) and COO in 2014. He assumed overall responsibility for commercial, operations and customer service functions, and led the airline’s commercial growth strategy, resulting in impressive financial performance. In August 2018, Smith was appointed CEO of Air France-KLM, and in December 2023, a member of the Air France-KLM Board of Directors.
The deSter EcoVadis Platinum rating
Benjamin Smith, Chief Executive Officer, Air France-KLM
Emirates adds 10 spirits and beer options to onboard menu
Emirates is enhancing its onboard drinks menu with 10 new premium spirits and beers recently introduced onboard.
First Class passengers can now sample Stoli Elit 18 Vodka from Latvia, The Botanist Hebridean Strength Gin from Scotland and Eminente Reserva 7-Year-Old Rum from Cuba in the A380 social area. First Class travellers can also try Glenmorangie Signet Single Malt Scotch Whisky from Scotland. Business Class passengers may sample Grey Goose Vodka from France, Glenmorangie Original 10-Year-Old Single Malt Scotch Whisky and Kronenbourg 1664 Blanc Beer from France. Premium Economy and Economy Class passengers will now be able to order Smirnoff Vodka No. 21 Red, Bombay Sapphire Gin from England, and Baileys Original Irish Cream from Ireland—now available across all cabin classes.
Over the last decade, Emirates has invested AED 290 million (US$78.9 million) into beer and spirits, providing passengers with an abundance of choices to enhance the journey. Across its network of 140 destinations, Emirates offers 96 premium wines, champagnes, ports and sweet wines, in addition to 40 spirits and beers, a menu of 14 cocktails and an array of soft drinks, tea, coffee and fresh juices.
Emirates is updating its menu selection of spirits, beers, wines and champagnes
SUPPLIER
FORMIA and Japan Airlines bring Heralbony kits to First Class
FORMIA has introduced First Class amenity kits for Japan Airlines (JAL) together with Heralbony
JAL’s continued collaboration with Heralbony began with last year’s introduction of the partnership for the airline’s Business Class kits and has since expanded to initiatives across the passenger journey, including coffee cups in the First Class lounge and printed sleeves for inflight meal boxes.
The First Class kits highlight the talents of two artists: Yukihito Okabe, whose unique artwork features vibrant colours and strong touches from molded crayon shavings, and Yu Takada, a taiko drummer and dancer whose rich sensitivity and imagination are expressed across his artworks.
This is a truly meaningful extended collaboration between JAL and Heralbony, facilitated by FORMIA, which aspires to overcome perceptions and prejudgements of disabilities and to introduce a whole new culture to the world through remarkable art.
The Heralbony kits for Japan Airlines’ First Class
IFSA celebrates 50 years
The International Flight Services Association (IFSA) is marking its 50th anniversary this year in Long Beach, from October 28 to 30 during IFSA Global EXPO.
Celebrating with its members, the Welcome Reception on day one of Global EXPO invites registered attendees to enjoy special treats, a dedicated photo area, raffle giveaways and recognition of industry experts. Those who want to attend should select “Full Registration” when registering for Global EXPO. Those already registered and wishing to join in the festivities can upgrade to the “Welcome Reception - A La Carte” pass.
“From 1974 to 2024, we’re enormously proud of what we’ve accomplished together and of all of the incredible advances we’ve seen in the onboard services industry—and we can’t wait to see you in Long Beach to reminisce and look to the future,” IFSA said via LinkedIn.
IFSA is celebrating its 50th anniversary during IFSA Global EXPO
Turkish Airlines brings “The Oldest Bread” to select Business Class flights
Turkish Airlines has introduced “The Oldest Bread” to its inflight service menu. The recently launched offering is made of Einkorn and Emmer Wheats which are considered the oldest types in Anatolia, the cradle of the most ancient civilizations. New to the airline’s inflight service, but well-established in Turkish history, the menu item reflects Turkish Airlines’ dedication to sharing its culture with passengers through cuisine and connecting honoured traditions with modern innovations.
Served heated and in a special bag with butter and olive oil before meal service, the bread will be available for intercontinental Business Class passengers. The product is prepared fresh by the airline’s Turkish catering company DO&CO
“With this bread, traditional to Turkish cuisine and significant to global culinary history, we aim to blend past and present together on our inflight guest experiences. We hope that our new menu item will be appreciated by our guests as we continue our award-winning leadership in the field of inflight dining,” said Turkish Airlines Chairman of the Board and the Executive Committee Prof. Ahmet Bolat.
dnata signs long-term strategic partnership with Thai Airways in APAC region
dnata has signed a long-term strategic partnership with Thai Airways in the APAC region.
In a ceremony held at Thai Airways headquarters, Kittiphong Sansomboon, Director of Customers & Marketing, and Hiranjan Aloysius, CEO of dnata Catering & Retail Australia, came together to formalize the collaboration for all Australian ports and Singapore.
“This partnership not only strengthens our presence in these key markets but also underscores our commitment to delivering exceptional service and innovation, especially in completing the Perth contract,” said Fan Yang, General Manager of Sales, dnata Catering & Retail Australia. “We are excited about the opportunities this partnership will unlock and look forward to a future filled with growth and success together.”
The partnership was signed during a ceremony at Thai Airways headquarters
CATERING
Flight crew with the bread basket displaying “The Oldest Bread”
CATERING
Thoughtful flying with Virgin Atlantic
Paul Mills, Head of Inflight Services at Virgin Atlantic, says the airline is focused on expansion, sustainability and wellness
by JANE HOBSON
Virgin Atlantic has always been a trendsetter in the airline industry, blending innovation with a unique passenger experience.
“We have a unified vision across the cabins which supports our brand purpose for ‘thoughtful experiences that feel brilliantly different,’” says Paul Mills, Head of Inflight Services at Virgin Atlantic. It is that thoughtfulness that draws passengers to indulge in experiences that feel uniquely Virgin, he explains.
But as the airline looks forward to 2025, it is set to introduce initiatives that bolster its commitment to thoughtful travel, sustainability and premium service.
Expansion on the horizon
In the coming year, travellers can look forward to Virgin’s expansion with new routes to Toronto, Riyadh and Accra. The move broadens Virgin’s global footprint while solidifying a keen understanding of where demand is growing. Alongside this network expansion, the airline will open a new clubhouse at Los Angeles International Airport in early 2025. Designed to be an enticing pre-flight haven, Virgin’s clubhouse will feature exclusive areas to relax, as well as a cocktail bar with signature drinks, encouraging travellers to unwind in style.
Indulgence meets wellness
Newly launched this fall, Virgin introduced its autumn/winter menu
that celebrates modern British cuisine. With a strong emphasis on seasonality and comfort, the menu caters to a variety of tastes, from indulgent dishes such as truffle-infused chicken pie in Upper Class to lighter, wellnessfocused options throughout all cabins.
And the airline has added a new kids meal offering to its menu.
“We’ve been evolving inflight catering services to better align with modern dietary trends and customer preferences, focusing on health-conscious, sustainable and inclusive meal options,” says Mills.
Passengers can also enjoy feel-good beverages designed to promote relaxation, such as its soothing Three Spirit Nightcap and refreshing kombucha.
Paul Mills, Head of Inflight Services at Virgin Atlantic
Virgin’s autumn/ winter menu celebrates modern British cuisine
Updating the travel experience
Virgin has introduced the A330neo to its fleet, which features fuel-efficient engines, advanced aerodynamics and an updated cabin design. The aircraft provides a more comfortable passenger experience, including quieter cabins and enhanced performance for operational efficiency. Virgin improves the customer journey from start to finish, offering enhanced digital services such as an upgraded mobile app and streamlined check-in processes. For Flying Club members, new features allow passengers to use Virgin Points flexibly, including redeeming points for any seat onboard, making travel more accessible than ever.
A sustainable future
Sustainability remains at the heart of Virgin’s operations. The airline has made strides in reducing the environmental footprint of its onboard offering.
“Virgin follows responsible sourcing through its Thoughtful Food program, local sourcing and removing more than 90 percent of single-use plastics from onboard service items,” says Mills. By expanding its pre-order program and reducing over-catering, Virgin minimizes food waste, ensuring that sustainability goes hand in hand with the high-quality standards that its passengers have come to expect.
Eyes on the skies
Virgin offers a warm and thoughtful experience across all its cabins. Whether its passengers are flying Economy or Upper Class, they will experience that Virgin feeling, Mills says. This commitment to passenger care, combined with a focus on personalized and sustainable travel, is what makes the brand feel uniquely Virgin.
As it looks to the future, Mills says Virgin is dedicated to innovation, expanding its network, and promoting wellness and sustainability. By staying in tune with what travellers want, the airline continues to set the bar high for what it means to travel in style and comfort.
Virgin recently introduced the A330 to its fleet, offering a more comfortable passenger experience
Virgin Atlantic will open a new clubhouse at LAX in early 2025
Nose to tail opportunities
United Airlines’ Aaron McMillan, Managing Director of Hospitality Programs, reveals the latest in the airline’s food and beverage refresh by
JANE HOBSON
United Airlines is making significant investments in its food and beverage (F&B) offerings as part of a major refresh. Since late 2023, the airline has added around 60 new dishes to its rotating inflight menus and expanded its premium brand offerings to include Illy Cold Brew, Twinning’s Tea, Tillamook ice cream and more. As part of its Economy wine program overhaul, United has onboarded restaurant quality, premium brands such as Shafer Vineyards, Gary Farrell, Chartron et Trebuchet, Pascal Jolivet and most recently Just Enough Wines and Maker Wine
Earlier this month, PAX International sat down with United’s Aaron McMillan, Managing Director of Hospitality Programs, to discuss the airline’s focus on executing big F&B plans with key partnerships. He says that while United’s F&B program may have been behind at some point, that is certainly no longer the case.
“We have an opportunity, nose to tail, on the aircraft. We are making incremental investments that go above and beyond to upgrade the level of service,” he explains.
Some of these initiatives include updated high-quality wines, updated drinkware and tableware and an increased focus on sustainability.
United has introduced Just Enough Wines rose, chardonnay and cabernet sauvignon, and Maker Brut Bubbles, to domestic Economy cabins
Aaron McMillan, Managing Director of Hospitality Programs, United Airlines
United serves Illy Cold Brew onboard as part of its premium brand offerings
Wine not?
Last month United introduced its new domestic Economy cabin wine list that expands the choices for passengers, including a rosé option and a brut bubbles wine, available exclusively onboard United flights. From October 1, passengers can enjoy canned wines from women-owned brands Just Enough Wines and Maker Wine.
According to United, the airline has served more than 20 million glasses of wine system-wide so far this year—1.5 times the number of servings for beer or spirits—and more than 3.2 million glasses of wine in domestic Economy alone.
“This addition increases choice for passengers so that it’s more than just red and white. Both companies are women-owned, which aligns with United’s values, and served in aluminum, recyclable cans. That’s hitting it out of the park in my opinion,” McMillan says, adding that the partnership exclusivity brings a “uniquely United” experience to passengers.
The 250 milliliter cans (approximately 8.5 U.S. fluid ounces) are available for purchase (US$12) and served with a cup for sipping.
The offerings include Just Enough Wines Rosé—a dry, crisp rosé with a refreshing flavour profile with notes of watermelon and guava, balanced by a refreshing minerality. Maker Brut Bubbles—an aromatic sparkling white with bright citrus, white flowers, stone fruit notes and a crisp minerality. Just Enough Wines Cabernet Sauvignon—a full-bodied cabernet sauvignon with a vibrant and rich flavour profile of bright cherries, vanilla and sandalwood. Just Enough Wines Chardonnay—a medium-bodied chardonnay that features a bright flavour profile with notes of melon, honeysuckle and toasted brioche.
Sustainable sourcing
United is making several upgrades to other elements of its F&B offering. Along with the switch from mini plastic wine bottles in domestic Economy to canned wines, United is introducing new plastic-free cups that are suitable for coffee, tea and other hot beverages. One hundred percent bamboo cutlery will roll out in international Economy soon, ditching the current plastic cutlery. The bamboo cutlery is sustainably sourced
and wrapped in kraft paper packaging. Beyond what passengers see in the cabin, the airline is also investigating the benefits of AI to evaluate meal provisioning. While still in the beginning stages, McMillan says that in a few years’ time, this technology will help the airline guarantee passengers the meals they want while reducing food waste and landfill contributions.
United also has plans to introduce more universally inclusive meals so that all passengers can eat without necessarily needing to rely solely on pre-ordering a special meal. This can look like gluten-free, vegan meals that are not only satisfying but safe for more diets.
Outstanding food service
This spring, United Airlines received the award for Outstanding Food Service by a Carrier North America at the annual PAX Readership Awards.
“Winning the award is great validation of the teams’ work. We take a lot of pride in the product that we put onboard—and there’s not a lot of awards hanging around here for our F&B program—so it’s good to get recognition as we make investments in the product,” says McMillan.
The limited-edition sundae service in the United Polaris cabin
PORTER’S GROWING PRESENCE
Porter is expanding its reach in the U.S. market with a strategic focus on Florida by
JANE HOBSON
Porter Airlines’ E195-E2 aircraft with a two-by-two seating configuration ensures that no passenger is stuck in a middle seat
Porter Airlines, recognized for its distinctive service and commitment to elevating Economy travel, has strategically expanded its routes to Florida, one of the most popular destinations for Canadian travellers. With new and improved service offerings to cities such as Miami, Orlando, Tampa, Fort Lauderdale, Fort Myers and West Palm Beach, Porter aims to distinguish itself in a highly competitive market. By blending affordability with an upscale inflight experience, the airline continues to enhance its presence in both leisure and business travel sectors.
This winter season, Porter is providing up to 126 weekly departures across 14 routes, servicing major Canadian cities such as Toronto, Ottawa, Montreal and Halifax. The airline’s focus is clear: provide seamless connectivity, whether passengers are looking for a beach vacation in Fort Lauderdale or travelling for business to Tampa.
Tailored travel experience
Porter understands the diverse needs of its passengers. Speaking about the expansion, Edmond Eldebs, Senior Vice President and Chief Commercial Officer at Porter Airlines, tells PAX International, “We are focused on Economy travellers. This is a broad category, from the price-conscious to the business flier. We have something that appeals to everyone.”
One of the key differentiators of Porter’s service is its attention to passenger comfort. On all Florida flights, Porter’s new E195-E2 aircraft with a two-by-two seating configuration ensures that no passenger is stuck in a middle seat—a feature that sets the airline apart in the North American market. Additionally, the availability of fast, free Wi-Fi and the opportunity for passengers to stream their own entertainment via BYOD make Porter’s flights ideal for travellers seeking both comfort and productivity—which is essentially everyone.
Competitive advantage
Porter’s renowned onboard service further enhances the flight experience, making the airline an attractive choice for Canadians heading to Florida. All passengers, regardless of fare class, enjoy complimentary beer and wine served in glassware, a selection of premium snacks and access to freshly prepared meals. In particular, the airline’s partnerships with high-quality Canadian brands,
Edmond Eldebs, Senior Vice President and Chief Commercial Officer at Porter Airlines
known for sustainability and premium ingredients, brings a unique and local touch to inflight dining.
The PorterReserve fare class offers travellers an all-inclusive experience, including extra legroom, priority boarding, fresh meals and cocktails, as well as two checked bags. For those seeking a more traditional experience, PorterClassic offers an à la carte service with the same premium snacks and beverages, allowing passengers to tailor their journey based on individual preferences.
“PorterReserve is an all-inclusive Economy product—extra legroom, fresh food, cocktails, priority boarding. PorterClassic delivers the same high-quality food and beverages, but available à la carte,” says Eldebs.
Strategic partnerships and promotions
Porter is actively collaborating with various stakeholders to enhance its market presence in Florida. The
airline has partnered with airports and tourism associations to promote routes through media relations, marketing campaigns and social media. Porter has also placed a strong emphasis on engaging with travel agencies, which are integral to the distribution of information about new routes and promotions.
“Both travel agents and Porter want the best value and travel experience for passengers. We now have more presence overall across Canada and the U.S. and hope that agents are taking notice of Porter as a regular option for their clients,” says Eldebs.
As part of its promotional efforts, Porter is launching consumer promotions, including a social media giveaway to six Florida destinations. Additionally, passengers in key Canadian markets such as Ottawa, Montreal and Halifax will have the chance to participate in activations with rewards such as flight vouchers. These initiatives aim to raise aware-
ness of the increased flight schedule and encourage repeat business.
Expanding in the U.S. market
The Canadian airline has successfully positioned itself as a premier choice for Canadians heading to Florida, combining value with a premium service experience. As the airline continues to expand its route network and offer new services, Eldebs says passengers can expect Porter to maintain its core commitment: delivering a level of generosity and thoughtful service that is unmatched in Economy air travel today.
“We want our passengers to enjoy every part of their journey—that’s why each passenger receives the same level of thoughtful service,” Eldebs concludes. Whether flying for leisure or business, passengers travelling to Florida with Porter Airlines can expect a seamless, comfortable and memorable experience.
Regardless of cabin class, Porter Airlines passengers enjoy complimentary beer and wine served in glassware, a selection of premium snacks and access to freshly prepared meals
A look at the fresh food served onboard Porter Airlines flights
A sense of inclusion with SKY CHEFS
Read
PAX International Managing Editor Jane Hobson’s account of her first-ever airline catering kitchen tour—and
her learnings along the way
by JANE HOBSON
CHICAGO, USA—Greetings from a late-September day in Chicago, USA. I’m breaking all journalistic rules by inserting myself directly into the story, writing from the first-person perspective—but I can’t help but think this is the best way to share everything I learned on my first-ever airline catering kitchen tour yesterday. After five years in this industry, I finally had the absolute pleasure to see it all in person.
The tour
I met with Dana Gill, Head of Marketing and Communications, Latin and North America, and Rob Mower, General Manager, at the Chicago facility in the afternoon, just as staff was switching over from morning to evening shift. Despite being end of shift, there was still an uplifted and efficient energy about the place.
Located in Des Plaines, a Chicago suburb about six kilometres from Chicago O’Hare (ORD), the
facility employs nearly 1,000 people and produces between 10,000 to 12,000 meals per day, Mower says, pointing out that it operates 24 hours a day, seven days a week.
The facility, opened in 2015, boasts 130,000 square feet; 100,000 square feet on the main floor where production and storage happens, and 30,000 square feet on the second floor which houses the customer centre, offices, cafeteria and change rooms.
We start the tour on the main floor. All of the rooms are temperature controlled for optimal health and safety.
First in the large storage area, we walk through aisles storing food, drink, tableware and linens for the caterer’s seven customers, organized and sorted onto several tall shelves. Suppliers and distributors deliver the products to the Sky Chef’s facility where it is separated for flight orders. There is an ambient storage and deep-frozen storage section.
Next, Mower leads us to the dishwashing station. Thousands of products come through this area daily, directly off galley carts to be washed, sanitized and put back into production for the airline’s next flight.
Finally, we move into the food prep area, first suiting up in jackets and hair nets and passing through the sanitizing station. Here, anything from breakfast plates to dinner entrees are cooked and
Course six: ice cream with Chef Fernando Balsano’s infamous dulce de leche
More flights. More cities. More Florida!
Nonstop flights to 6 Florida cities from Pearson.
This winter, enjoy nonstop flights to Orlando, Fort Lauderdale, Miami, Tampa, Fort Myers & West Palm Beach on Porter. On your flight, enjoy complimentary beer, wine and premium snacks; free, fast streaming WiFi; delicious fresh meal options and no middle seats! You’ve never flown to Florida like this before!
Ottawa | Québec City | Saskatoon | Sault Ste. Marie | St. John's | Sudbury | Thunder Bay | Timmins
Toronto | Vancouver | Victoria | Windsor | Winnipeg | Boston | Chicago | Fort Lauderdale | Fort Myers
Las Vegas | Los Angeles | Miami | New York | Orlando | Palm Springs | Phoenix | San Diego
San Francisco | Tampa | Washington, DC | West Palm Beach | Many more coming soon
plated according to the airline specification, using their serviceware and packed into their trays and galleys.
After this, we see the beverage trays section where staff are diligently restocking. It takes just three minutes to completely restock the tray. Mower says it is likely the same trays are in and out of the facility on the same day.
The stocked galley carts are then moved to the storage room— a lineup of carts ready for final check before being loaded onto the trucks and delivered to ORD.
The food
The final leg of our tour brings us back upstairs to the warmth of the customer centre. Chef Fernando Balsano, Executive Chef at LSG Sky Chefs, presents a six-course dinner. It starts with radicchio salad, crisp and crunchy with a light but flavourful vinaigrette. Course two is an absolutely delightfully fresh eggplant ceviche, complete with cilan-
tro and served under a smoking glass cloche. The next course is a baby beet tartare, with yellow and purple beets with a gentle earthy flavour, followed by a rich and robust mushroom ravioli with mushroom foam and warm, bright green asparagus sauce poured on top. Course five is the citrusy, sweet lime raspberry sorbet, followed up with the sixth and final course of ice cream with Chef Balsano’s infamous dulce de leche. It is impossible to tell you which course was my favourite—they were all exquisite. Never ever have I felt so welcome, so taken care of.
The learnings
While we eat, we discuss the sense of inclusion that LSG Sky Chefs Americas weaves into its company culture. As we walked the facility, Mower was greeted excitedly by nearly every employee, with smiles, fist bumps and high-fives. I felt this sense of inclusion myself. And not because I was invited (and
required) to wear the Sky Chefs visitor jacket and hair net, but because people were greeting me too as we wandered busy rooms. In the beverages section, employees were laughing, enjoying the last few minutes of their shifts.
As I write this, I am still pondering the experience. It was impressive to see—and to learn—how all the small, moving parts, each with meticulous attention to detail and regulation, come together time and time again, with few imperfections, to create an inflight experience for passengers that makes them feel welcome, taken care of and included.
I could feel the purpose, the creation, the dance and the joy as we walked through the facility. That is how I sum up LSG Sky Chef’s operation in Chicago. It is an airline catering facility, yes, but it is also much more.
PAX Internationa
l Managing Editor
Jane Hobson with meal carts at the LSG Sky Chefs facility in Chicago
A snapshot of the customer centre at Sky Chef’s Chicago facility
Chef Fernando Balsano, Executive Chef at LSG Sky Chefs (left), and PAX International’s Jane Hobson
Rob Mower, General Manager (left), and Dana Gill, Head of Marketing and Communications, Latin and North America, at the customer centre in Chicago
Fusion and creative infusion
gategroup North America’s Molly Brandt, Executive Chef of Culinary Innovation, discusses how the caterer’s chefs continually bring creativity to airline kitchens
by JANE HOBSON
The airline catering industry is one that is always evolving to keep up with the trends that passengers adopt on the ground. Leveraging its expertise in the kitchen, gategroup chefs create dishes that not only captivate the passenger but take them on a journey of flavours and feelings.
At the head of this charge at gategroup North America is Chef Molly Brandt, Executive Chef of Culinary Innovation. She is tasked with crafting
dishes that will be featured in lounges, on flights and anywhere the customer requires them. From brand new dishes to twists on nostalgic classics, Brandt is skilled at combining flavors and ingredients in ways never thought of before.
“For me, innovating new dishes or developing inspired riffs on familiar ones is a combination of keeping a close eye on trends, and educating myself on the cuisine of the customers we serve,” Brandt tells PAX International.
gategroup boasts a large global community of culinary experts and talents, brought together to discuss, think and pioneer the future of culinary arts. The chefs possess extremely high skills in traditional cuisine from their countries and a deep knowledge of local hero ingredients which allows them to infuse innovation and creativity into every dish.
The Farm Vegetable Grain Bowl by Chef Molly Brandt
Molly Brandt, Executive Chef of Culinary Innovation, gategroup North America
“Creativity is like a muscle—if you don’t constantly flex it by immersing yourself in your craft and related influences, it becomes hard to innovate,” says Brandt.
Fusion cuisine is a common way for gategroup’s chefs to innovate. This blending of culinary traditions from different cultures has been a dynamic part of the culinary world since the 1970s, Brandt explains, but gategroup chefs continually look for new and flavourful ways to combine cultures and ingredients.
“The end result should still be recognizable to guests, using the best ingredients, bold flavours and creative presentation. It needs to
strike a balance between being familiar enough for airline passengers—given the challenges of inflight catering—and offering something fresh and original,” she explains.
gategroup chefs are passionate about food that tells a story; innovating and shaping the future of culinary offerings to its customers worldwide through the aesthetic and taste of creations. Infusing creativity into every dish allows the caterer to adapt to passenger habits and the needs of the airline catering industry.
The creation of dishes is a process that can take weeks and months at a time. Focusing on a specific flavour to evoke a particular emotion takes time
to perfect, especially when chefs are combining ingredients in new ways. Not everything works the first time, and it takes a team to put together the right balance of ingredients to find the sweet spot where everything comes together in a symphony for the tastebuds, Brandt explains.
Creating new dishes is not just the only way gategroup chefs innovate. Because there are limitations within the way the food is prepared and used for inflight service, the dish itself must undergo a unique creation process. It must be able to be put together by anyone working in the kitchen, not just an executive chef. It needs to be mass produced, efficiently in large quantities.
Within these considerations, gategroup finds new ways of streamlining the process, sometimes through kitchen hardware or through use of AI technology to help with the assembly process, monitoring consistency, accuracy and efficiency.
Every aspect of the meal creation process is looked at and developed to give customers the best possible product, concludes Brandt.
The vegan BBQ Lentil Loaf created by gategroup’s Chef Molly Brandt
Chef Molly Brandt’s Caponata Cabbage Wedge
Soaring with flavour
Flying Food Group looks back at its 40-year history, discussing how Founder Sue Gin’s legacy is still very much alive at the company by JANE HOBSON
Chicago, USA—Flying Food Group (FFG) has been elevating the art of airline catering for more than 40 years, transforming inflight meals into gourmet experiences for travellers around the globe. The company, founded by visionary Sue Gin, has grown from humble beginnings to become a global leader, serving more than 70 international airlines with world-class culinary experiences. From its early days supplying baked goods to airlines, FFG has flourished into a full-service caterer, renowned for its authentic, chefdriven cuisine that reflects the cultural diversity of its airline customers.
PAX International visited FFG’s Chicago, USA headquarters in September, sitting down for an interview with Nicolas Rondeau, Executive Vice President of Sales and Marketing, and Olivia Stoll, the caterer’s Sustainability Manager. The interview took place nearly 10 years to the day since Gin’s passing.
FFG began when Gin, a bakery owner at the time, was served a halffrozen pastry inflight. Driven by her desire for better quality airline food, she began supplying fresh pastries to the airline, and from there, Flying Food Group was born. Through the years, the company has expanded its customer base to include a broad range of airlines such as Japan Airlines, Air India, Singapore Airlines, Lufthansa and Hawaiian Airlines.
At the heart of FFG’s success is its commitment to authenticity and culinary expertise, Rondeau explains. With 50 full-time chefs from around the world, the company is dedicated to creating meals that are not only delicious but also culturally resonant and complementary to the airlines’ branding and heritage.
“Food discovery and constant learning is very important here at FFG, and we love it,” he says.
FFG’s headquarters in Fulton Mar-
ket District is an important part of its identity. Once an industrial area, the neighbourhood has transformed into a bustling business hub, home to company headquarters such as McDonald’s, Mondelez and Google’s Midwest HQ.
The location reflects Gin’s forwardthinking approach—her vision for the company extended beyond food. She had an eye for real estate, choosing a location that has since become a hotspot for growth and innovation, Rondeau explains.
A view of Chicago, USA’s Fulton Market where Flying Food Group is headquartered
Nicolas Rondeau, Executive Vice President of Sales and Marketing (left), and Olivia Stoll, Sustainability Manager at Flying Food Group
“I wonder if there were things Sue Gin couldn’t do,” says Stoll with a smile. She joined FFG just more than three years ago.
While the company celebrates its rich 40-year history, it is also focused on its sustainable future. Under Stoll’s direction, the company is making significant strides toward reducing its environmental footprint. She emphasizes that sustainability is not just a goal but an ongoing journey.
“I’ve learned something new every day since joining FFG,” she says. The company has implemented various initiatives aimed at reducing food waste, improving energy efficiency and sourcing ingredients responsibly.
Currently, Stoll is heading up the company’s recycling trials which aim for caterers to be able to recycle at least some international waste instead of incinerating and then sending it to landfill, which is the regulation according to guidelines from both the USDA (U.S. Depart-
ment of Agriculture) and APHIS (Animal and Plant Health Inspection Service). The project is spearheaded by CBP (U.S. Customs and Border Protection), USDA and IATA (International Air Transport Association).
Another of FFG’s key sustainability initiatives is to minimize food waste by optimizing meal preparation processes and collaborating with airline customers to better forecast demand. This ensures passengers receive what they want, reduces waste and landfill contributions, lightens the flight load and reduces fuel burn for airlines—benefitting caterers, airlines and passengers alike.
Additionally, the company is exploring overall ways to reduce its carbon footprint through energy-efficient practices at its 18 U.S.-based facilities, where 5,000 employees prepare 300,000 meals and snacks daily.
“Our employees are paramount,” says Rondeau, reflecting on the company’s people-centric approach. FFG
prides itself on fostering a strong sense of community within its workforce, a value that Gin herself embodied.
“When Sue would tour the facilities, she would lose track of time because she would end up sitting in the lunchroom eating and talking with the employees,” he recalls fondly.
This commitment to employee wellbeing is part of what has made FFG a resilient and successful company over the years, even despite tragedies such as the pandemic. Rondeau emphasizes that in such a manual business, it is crucial to prioritize the health, safety and happiness of its workforce.
Looking ahead, FFG is optimistic about the future. After navigating the challenges of the pandemic, the company expects its finances to return to or exceed 2019 levels by the end of this year.
“We feel good about where we’re headed,” says Rondeau, expressing confidence in the company’s future growth.
Flying Food Group has more than 70 international airline customers
Global flavours
Tomu Odawara, Director of Onboard Services at Cuisine Solutions, gives readers a taste of the supplier’s IFSA menu featuring products from its global facilities
by JANE HOBSON
Cuisine Solutions will showcase an impressive array of new menu items and innovative offerings from its global production facilities at IFSA Global EXPO 2024. The event represents a platform for the sous vide solutions supplier to demonstrate its international presence and culinary expertise, Tomu Odawara, Director of Onboard Services at Cuisine Solutions, tells PAX International.
Odawara, with more than 25 years of experience in the inflight catering sector, leads the company’s airlinerelated initiatives, ensuring products meet the needs of the aviation industry.
“Our goal is to continue relationships with airlines and other suppliers to remain relevant,” Odawara says. “As an innovations-driven company, it’s a great opportunity to show innovations and promote exactly who we are
and what we’re working on to make food better and more interesting.”
Chef Carlos’ cohesive culinary creations
Chef Carlos Amaya, Chef for Onboard Services at Cuisine Solutions, played a pivotal role in developing the menu for IFSA Global EXPO 2024. Odawara praises Amaya’s approach to creating a cohesive, international menu that showcases the company’s wide-ranging culinary capabilities.
“Chef Carlos has circumnavigated our global footprint into a cohesive menu of fun and innovation,” Odawara says. “It has hints of Latin America, Asia, old-world Europe, the Middle East and more.”
Reflecting the diversity and quality of Cuisine Solutions’ production facilities across the U.S., France and
Thailand, the menu includes both savoury and sweet items, with a focus on sous vide and breakfast options.
Breakfast will feature cold and warm options. Visitors to the booth can enjoy a reinvented chia pudding from the Thailand facility, new takes on the French tartine, and an American classic, sausage and gravy biscuits, says Odawara, adding that these items highlight Cuisine Solutions’ ability to adapt traditional favourites into new, inventive formats.
Cuisine Solutions will feature daytime menu items that underline its focus on quality and innovative products that meet the needs for both domestic and international airline catering, Odawara explains. The daytime menu will include unique innovations in seafood, such as the Brazilian arapaima and
Tomu Odawara, Director of Onboard Services at Cuisine Solutions
Chef Carlos Amaya, Chef for Onboard Services, Cuisine Solutions (centre) with the Cuisine Solutions team at WTCE in Hamburg, Germany in May 2024
a BBQ classic, beef burnt ends. A key highlight of the exhibit will be the continued emphasis on sous vide cooking techniques, which have been central to Cuisine Solutions’ success in creating flavourful, highquality meals that retain freshness and taste, even after extended storage.
Making food better
For Cuisine Solutions, IFSA Global EXPO is not only an opportunity to showcase new products but also to strengthen relationships with existing clients and partners.
As Odawara aptly puts it, “We are a solution for our partners who supply internationally. We offer quality and consistency.”
Looking ahead, Odawara anticipates that airlines will continue to demand more natural, clean-label products with minimal ingredients, in line with passenger preferences for healthier, restaurant-quality meals.
Chef Carlos Amaya, Chef for Onboard Services, Cuisine Solutions
Chef Carlos Amaya, Chef for Onboard Services, Cuisine Solutions (left) in action at an industry exhibition
Changing catering PERCEPTIONS
Industry expert Marc Warde discusses how ambient meals are gaining traction in airline catering
Ambient meals have come a long way from their early days, and Foodcase International is at the forefront of this evolution, according to Marc Warde, Special Meal Program Director at the company. Once viewed with skepticism, ambient meals are now seen as viable, sustainable and flavourful options for airline catering. Warde highlights how Foodcase International has spent more than a decade refining ambient retort meals to change perceptions.
“If, like me, you were skeptical about food and meals that do not need to be refrigerated or frozen, it is time to reconsider,” Warde says. He explains that modern technology and culinary expertise have enhanced the taste and texture of these meals, making them both satisfying and nutritious.
by JANE HOBSON
Foodcase International offers a range of ambient meals, including curries, pastas and paellas, which have a shelf life of up to 180 days. According to Warde, the meals are easy to serve and come in stylish, ecofriendly packaging. “We bring food science, retort cooking and culinary expertise together to design and develop delicious flavors,” he notes.
Sustainability is another key focus for the company. Warde emphasizes that ambient meals are more environmentally friendly than frozen
alternatives, as they require less energy for storage and transportation. “The meals’ long shelf-life reduces storage energy, and they should be stored in a dark room, further reducing energy for lighting,” he explains.
Looking ahead, Warde envisions ambient meals gaining traction across all cabin classes, including premium offerings. “We look forward to upgrading your meal options while changing old perceptions,” he says, signaling a bright future for ambient meals in airline catering.
Foodcase International is improving the perceptions of ambient meals
Marc Warde, Special Meal Program Director, Foodcase International
Foodcase International offers a range of ambient curries, pastas and paellas in servings of 210 to 240 grams
Best of both worlds
Tom
Kanchanawat highlights the vision and values of Marfo FMA amid its rebrand
by JANE HOBSON
The Marfo FMA brand was born following the acquisition of Marfo by Fleury Michon (FM), with Marfo and Fleury Michon America (FMA) both operating under the Fleury Michon (FM) umbrella. FM is a leading French agri-food company, the third mostpurchased French F&B retail brand.
Tom Kanchanawat, Global Head of Sales, Marfo FMA, tells PAX International that the company’s goals for growth and expansion following its rebrand are to “Create a strong identity as a culinary one stop shop on both sides of the Atlantic and be a business who is known for the passion that we have for food.”
The union of Marfo and FMA was a natural progression bringing together two industry pioneers with a shared vision.
“This partnership has created a powerhouse capable of serving clients worldwide, thanks to the strategic presence in both North America and Europe. By combining our strengths, we’ve developed an unparalleled ability
to deliver tailor-made food concepts that cater to every aspect of the travel experience,” says Kanchanawat.
Vision and values
Marfo FMA’s identity centers on a refreshed brand image, market expansion, streamlined operations for a more cohesive corporate culture and enhanced competitiveness to strengthen its market position.
Kanchanawat explains that Marfo FMA is known for its quality, consistency and global reach, taking a customer centric approach to business. He says that, initially, Marfo FMA is focused on expansion in the two core markets of EU and North America, creating a truly transatlantic presence.
“This allows for the preparation of meals on two continents, providing the best of both worlds for customers,” he explains.
The joint brand emphasizes Marfo FMA’s position as a “one-stop shop” for culinary needs across various sectors, including travel (airlines, hotels and rail), foodservice and retail. The brand
reflects a strong emphasis on sustainability, which Kanchanawat cites as a key value for both Marfo and FMA.
“We prioritize using locally sourced ingredients, reducing food waste, implementing eco-friendly packaging and making future-proof choices in products and processes,” he says.
Marfo FMA’s now transatlantic presence provides stability and security for clients and Kanchanawat says the joining of the two identities brings together talented R&D teams skilled in both local and international cuisines.
“The combined entity focuses on innovation and flexibility, striving to continuously improve their offerings and meet evolving client needs,” he concludes. “It has positioned the Marfo FMA and Fleury Michon partnership to serve as a comprehensive culinary partner for clients in the travel industry, offering highquality, innovative and sustainable food solutions on a global scale.”
Marfo FMA delivers tailor-made food concepts that cater to every aspect of the travel experience
Tom Kanchanawat, Global Head of Sales, Marfo FMA
A tour of tradition and innovation
An inside look at Calvetti Culinary Creations’ facility in Chicago, USA
by JANE HOBSON
Chicago, USA—Familyowned Calvetti Culinary Creations has been a cornerstone in the airline catering industry for half a century, providing premium meat products to airlines around the world.
The headquarters, located in the heart of Chicago’s meatpacking district, is steeped in history. The building itself dates back to the 1980s. The administrative offices feature stunning woodwork with vaulted ceilings and an overall Frank Lloyd Wright-esque design. Looking through old black and white photos with Jamie Calvetti, President and son of Founder James Calvetti, on a late-September morning, he says his father had just one request five decades ago when he built the facility: a large window on the north side of the building to frame the Chicago skyline.
And it delivers. The city stretches out on the horizon, visible in what is
now the office meeting space. This area of the HQ also houses offices, employee lunchrooms, locker rooms and the R&D kitchen. The meat processing facility, directly attached, balances tradition with cutting-edge technology.
“This place is a testament to our roots,” Calvetti tells PAX International.
Touring the facility, it is clear it operates with a deep respect for safety and quality. The tour began in the processing rooms, where skilled workers meticulously handle each cut of meat. The facility serves both domestic and international markets, offering a diverse range of premium quality, portion-cut meats.
“The airlines we supply expect the best, and that starts with the raw materials,” Calvetti says along the tour.
The facility is designed with efficiency and sustainability in mind. Advanced refrigeration systems and temperature-controlled rooms ensure
The searing machine at Calvetti Culinary Creations
Workers prepare the meat as it is packaged
that products are kept at optimal conditions. Workers are set up at different stations, preparing the product as others make final cuts before it is prepped and packed—some for sous vide cooking techniques which Calvetti specializes in. The products are vacuum sealed through an automated machine and then packed for transportation.
The facility also features one of the only three pieces of equipment in the United States that sears meat for sous vide cooking using infrared light technology.
Calvetti Culinary Creations’ dedication to innovation is apparent in every aspect of the business. It has embraced new technologies and is continuously developing new solutions to stay at the forefront of the industry.
“Our approach at Calvetti is all about precision and consistency,” Jose Ibarra, Executive Chef, says in the R&D room at the end of the tour.
“From the quality of the meat to the way we prepare and package it, every detail matters. Airline catering requires us to be meticulous because the dining experience in the air depends on what we do here on the ground. It’s a challenge we embrace every day.”
The tour of Calvetti Culinary Creations offered a firsthand look at a company that skillfully combines tradition with innovation to serve the airline catering market. With craftsmanship and a forward-thinking approach to technology, the company is wellpositioned to continue the charge.
“Our 50-year journey has been about staying true to who we are while also evolving to serve our clients better,” Calvetti remarked as the tour concluded. “This facility is more than just a workplace–it’s a reflection of our passion for the industry and our commitment to the future.”
ABOVE AND BEYOND
Calvetti livestock on exhibit at the International Live Stock Show
En route to Long Beach
In this Q&A, PAX International speaks with Marcus Nilsson, Commercial Director at En Route International, about the company’s presence at IFSA Global EXPO 2024
by
JANE HOBSON
En Route International has seen tremendous change and growth in the last year, including stable performance and a refreshed company identity unveiled at WTCE. This month, PAX International spoke with Marcus Nilsson, Commercial Director at En Route, about what attendees can expect from the company in Long Beach—plus his insights on his first year working with En Route.
PAX INTERNATIONAL: You joined En Route as Commercial Director in May
2023, just about a year and a half ago. How has it been so far?
MARCUS NILSSON: I am very fortunate to have joined what has been an incredibly exciting chapter in both En Route and the sector’s journeys. We have really seen some fantastic growth over the last year paving the way for a lot more innovation and development for companies like ours.
We have had an incredible year. The growth has come from expanding our existing customer base with new
product innovation, our supply chain capabilities and working with new customers who seek to benefit from our unique service partner approach.
Of course, there are challenges in the sector such as issues around supply chain disruption brought about by geo-political instability, cost of living crisis etc., but if there is any sector that is adept at adapting and evolving quickly, it is ours.
PAX INTERNATIONAL: Why it is important for En Route International to
Marcus Nilsson, Commercial Director at En Route International
A selection of bread from En Route International
Purposeful products for American Airlines®
Introducing limited-edition amenity kits for American Airlines to support Stand Up To Cancer and their campaign to raise awareness and funds for groundbreaking cancer research.
Featuring sustainable fashion brand Raven + Lily and skincare from inclusive beauty platform thirteen lune, the new collection presents consciously designed products with purpose.
be present at IFSA Global EXPO?
NILSSON: We have substantial operations in the region and have some exciting plans in place for further growth. Not only are we growing our U.S. base and passenger solutions offering but we have some significant product development and innovation that we would like to share with the U.S. market.
We are also providing a great, strong portfolio of frozen entrees to the U.S. market including handhelds, sandwiches and bakery configurations.
As well, we are currently in discussions with a number of U.S. flagship carriers to support challenges around network consistency. Our global network means we are wellplaced to alleviate such pressures
with carriers anywhere in the world. We are very keen to see our existing clients and customers in Long Beach. Events like this are always a great opportunity to have some face-time with our partners around the globe.
PAX INTERNATIONAL: This is the first time you are bringing the new En Route brand to IFSA. Can you tell us a little bit about what has changed?
NILSSON: We have really evolved over the years and offer more than just passenger solutions. Our business operating model is taking a more segmented approach and we are now deliberately offering supply chain services and sourcing solutions.
En Route is truly a global specialist in passenger solutions, supply chain
services and sourcing for airlines and airline caterers. We feel our new brand reflects the evolution of our company over the last 20 years. We are very excited to bring our new brand to IFSA for the first time.
PAX INTERNATIONAL: What services does En Route International provide in the region?
NILSSON: We are well established in the region and can offer all of our passenger solutions, supply chain services and sourcing solutions throughout North America and Canada. This also includes warehouse storage, co-packing, pro-packing and distribution.
A cheese platter by En Route International
Paradigm shift in passenger experience
Bucher highlights its custom self-service solutions that are shaping the future of the inflight passenger experience
by ROBYNNE TRUEMAN
In the ever-evolving world of aviation, where passenger expectations continually change and airlines take on the challenges of delivering superior service, the introduction of Bucher’s custom self-service solutions mark a unique turning point in the inflight passenger experience. With its custom self-service pantry solutions, Bucher is redefining how airlines can enhance the cabin experience while maximizing space.
At the heart of Bucher’s innovation is a relentless focus on improving the passenger experience. The custom self-service counters are designed to give passengers the freedom to access
refreshments at their convenience, a feature that enhances comfort for the traveller. This empowerment of passengers, allowing them to serve themselves whenever they choose, is a simple yet profound improvement to the overall travel experience.
A tailored approach to modern travel
Today’s passengers demand more autonomy and convenience inflight. Bucher provides a tailor-made approach to help airlines fulfill this. Recognizing that one size does not fit all, Bruno Goujon, Director Business Development CCE, tells
Bruno Goujon, Director Business Development CCE, Bucher Group
Bucher’s self-service pantry for the aircraft cabin
Bucher’s self-service solution
PAX International that Bucher has shunned the idea of standard products in favour of bespoke solutions.
“Every self-service unit is meticulously crafted to meet the specific needs of individual airlines, aligning with unique brand identities and operational requirements. This tailored approach not only ensures a perfect fit within the cabin but also allows airlines to offer a branded experience,” he says.
Innovative space utilization
One of the standout features of Bucher’s self-service solutions is the innova-
tive use of space. In the confines of the cabin, where every inch is precious, these solutions offer a flexible design that can be seamlessly integrated into both new and existing configurations.
Bucher has introduced the concept of transforming a galley into a selfservice counter during non-service times, providing a versatile solution that can be adapted to meet the dynamic needs of modern air travel.
This use of space is a testament to Bucher’s understanding of the airline industry’s challenges and its commitment to providing solutions that exceed industry expectations.
Made of high-quality, lightweight materials, the self-serve solutions ensure durability and ease of maintenance for airlines, underscoring Bucher’s commitment to sustainability. Goujon tells PAX International the company aims to actively shape the future of inflight service with this innovation.
“This product segment highlights Bucher’s ability to anticipate industry trends and provide airlines with the tools they need to stay ahead of the competition,” he says. “It is a strategic move that reinforces Bucher’s position as a leader in aviation design and innovation.”
A closer look at Bucher’s self-service solution pantry
Lightening the load
DKA’s lightweight galley carts are putting durability and weight savings at the forefront
by ROBYNNE TRUEMAN
DKA brought a fresh product lineup and brand identity to the World Travel Catering and Onboard Services Expo (WTCE) earlier this year, following its acquisition by the LHM Group. As the company begins a new chapter in its story, it is putting sustainability and durability at the forefront with two of its products: the Eco-Lite+ and the new XT2.5+ and meal carts.
DKA showcased both carts in Hamburg and is continuing to educate buyers on the benefits of investing in lightweight products that are designed to go the distance.
Striking a balance
DKA calls the XT2.5+ its “toughest lightweight” cart to date. The prod-
uct, available in full and half size, is crafted for long-lasting durability using UNI-STRUCTURE technology. Despite the robust design to endure wear and tear in the cabin, the full-size cart weighs 16.5 kg (36.4 lbs) from empty and the half-size weighs 10.7 kg (23.6 lbs) from empty.
“The XT2.5+ cart received very positive feedback from airlines at WTCE 2024,” King W Lee, CEO, DKA, tells PAX International.
“Many airlines praised its durability, lightweight design and ease of maintenance, showing strong interest in this new cart series.”
As the cart series gains attention from airlines, Lee explains that the potential benefits to carriers and cabin crew are both long- and short-
The XT2.5+ cart on display at DKA’s booth in Hamburg
DKA’s XT2.5+ meal cart
term. Cost savings are particularly noteworthy thanks to the common design of the lightweight cart.
“The interchangeable parts of the XT2.5+ meal carts offer significant benefits by using a common cart design platform,” Lee says. “This allows airlines to obtain spare parts more quickly and easily without needing to stock a large inventory of different parts, simplifying maintenance and reducing costs.”
Like the XT2.5+, DKA’s Eco-Lite+ meal cart aims to help airlines achieve cost savings, primarily through weight reduction in the cabin. Lee says it is the lightest cart in DKA’s product lineup, offering significant savings for airlines by reducing weight and fuel consumption. The Eco-Lite+ incorporates lightweight design elements, weighing 24 percent less than conventional carts on the market.
Elevating DKA
DKA was acquired by the LHM Group in 2023, and the company is
showcasing the enhancements to its product lineup as a result of the acquisition through the “+” symbol in XT2.5+ and the Eco-Lite+. The “+” represents newly added benefits of the cart series, which DKA cites as dedicated customer support and services, accelerated lead times and elevated quality standards.
According to Lee, these benefits are a factor in addressing the current challenges in the onboard services
sector. He explains that airlines are consistently looking for solutions to common challenges associated with interior galley equipment, specifically maintaining the durability of a cart while lightening the onboard load.
“They need a cart that is both lightweight and capable of withstanding wear and tear,” Lee concludes, “Our XT2.5+ cart addresses these two critical issues effectively.”
DKA’s team at WTCE 2024
DKA’s team poses with the Eco-Lite+ cart at WTCE 2024
New heights for fine dining
Through meaningful collaborations, Buzz creates serviceware that combines luxury and functionality, while reinforcing the airline’s identity
by CHELSEA CLARKE
Leonard Hamersfeld, Founder and Director, Buzz
Passengers expect more than just a meal inflight—they expect an experience. With that in mind, Buzz, with more than 20 years of experience designing travel products through meaningful collaborations, believes serviceware plays a huge role in executing this.
“Premium cabins, especially in Business and First Class, are increasingly being designed to evoke the elegance and sophistication of top-tier restaurants. This evolution in inflight gastronomy is spurring a need for equally upscale serviceware,” says Leonard Hamersfeld, Buzz Founder and Director. “Moreover, branded serviceware adds an element of prestige, reinforcing the airline’s commitment to luxury and reinforcing brand identity.”
With a keen focus on collaboration, innovation and sustainability, Buzz is redefining what it means to dine above the clouds.
Above and beyond brand identity
At 35,000 feet, the aesthetics of serviceware are just as important as its functionality. Collaborating closely with airlines, renowned chefs and flight crew, Buzz creates serviceware that complements gourmet menu options while emphasizing presentation. By focusing on every detail— from the material and texture to the shape and weight—Buzz designs serviceware with the goal of transporting passengers into a fine dining experience while remaining sensitive to the cabin requiements and needs of the crew, explains Hamersfeld.
Weight, durability and stackability are Buzz’s key considerations when designing products for inflight use. The products must fit within trolley layouts and onto tray tables.
“We use advanced materials that offer both strength and elegance while
Buzz’s collaboration with Etihad Airways for the ‘Constellation Collection’ was inspired by the rich heritage of the UAE
meeting weight and durability requirements,” Hamersfeld says, adding that serviceware also offers an opportunity to cultivate a strong brand connection.
“Each airline provides a really unique bespoke cabin environment aligning with the airline’s overall branding. Reflecting an airline’s origin allows for a refined emphasis on the textures and color schemes that align with their heritage,” he explains.
Designed in partnership with Armani/Casa, Buzz’s collaboration with Etihad Airways for the ‘Constellation Collection’ was inspired by the rich heritage of the UAE, showcasing the region’s connection to the stars and celestial navigation. The collection features silhouettes and a geometric pattern, with textures and colours meant to evoke the natural beauty of Abu Dhabi. Dark green echoes the region’s date palm trees, aquamarine mirrors the lush mangroves and slate symbolizes the modern skyline. This thoughtful design invites passengers to enjoy an elevated experience while finding themselves immersed in cultural touchpoints, Hamersfeld says.
Looking to the future
For any airline, sustainability remains a focal point—and serviceware is no exception. “At Buzz, we believe sustainability and luxury can coexist,” says Hamersfeld.
Buzz integrates sustainability throughout the design process to offer solutions that meet the environmental goals of airlines without sacrificing quality or elegance. The supplier prioritizes the use of sustainable materials, minimizes its waste and has reduced its reliance on single-use plastics. Its approach also includes local manufacturing and weight reduction strategies that assist
in lowering fuel burn and emissions.
With sustainability as one of its means of looking toward the future, Buzz also remains sensitive to emerging trends that will guide how its products satisfy the needs of passengers.
“Inflight dining will continue to evolve into a premium, restaurant-like experience whilst continuing to appreciate understanding the role that luxury, wellness and relaxation intertwines with nourishment,” says Hamersfeld. “Buzz will continue to work closely with our airline partners to ensure their serviceware complements these evolving trends while maintaining the luxurious, high-end experience passengers expect in premium cabins.”
Buzz ‘Alessi’ serviceware products for Delta Air Lines
‘Alessi’ serviceware for Delta Air Lines
Comfort & style
Through its eco-friendly initiatives and long-lasting products, Global Inflight Products aims to design a comfortable cabin experience by
CHELSEA CLARKE
Every decision an airline makes in becoming more sustainable and providing elevated comfort matters. Global Inflight Products (GIP) plays a vital role in this mission, offering a range of solutions that not only support sustainability but also enhance passenger comfort.
Global Inflight Products’ “Green Is Possible” line features 100 percent compostable sugarcane cups, casseroles, and meal boxes.
“Our paper cups have successfully passed testing, handling hot, cold and hard liquor, making them the perfect all-in-one solution for any beverage,” says Zine Badissy, President and Chairman, Global Inflight Products.
“Not only are they durable and reliable, but they are also compostable, reducing the need for plastics cups.”
Continually looking to innovate, Baddisy says GIP wanted to create an advanced-technology seating option that blends comfort and functionality. To accomplish this, it designed the Avio cushion, an easily foldable product that stores conveniently and provides a stylish, comfortable addition to every seat.
Global Inflight Products ensures that both passengers and crew are considered when designing products. The Avio cushion is made from durable mesh, built to last and easy to clean. The product is customizable and can be tailored to suit any colour and size needs.
“The Avio cushion provides the ideal blend of style and support, making it a must-have addition to the seating and sleep experience,” says Badissy.
The Avio cushion by Global Inflight Products is customizable, adding comfort and style to the cabin
Global Inflight Product’s “Green Is Possible” line features 100 percent compostable sugarcane cups
Earlier this year,
Emphasis on America
FORMIA highlights its recent launches in the Americas with American Airlines, Alaska Airlines, WestJet and Aeromexico
by JANE HOBSON
Airline amenity supplier
FORMIA continues to work around the clock from its global offices to curate meaningful moments for airline passengers worldwide. Never one to rest on its laurels, the FORMIA teams across six office locations globally and with representation in several key cities, have been diligently serving airline customers and fostering unique and purposeful collaborations with exclusive brand partners.
In the Americas region, FORMIA’s growing presence across the U.S. and Mexico has enabled the supplier to continue its strategic focus, accelerating growth and better supporting its airline customers and brand partners in this key market. This focused, on-the-ground support in the has enabled FORMIA to facilitate a number of recent notable program launches and developments.
Purposeful products for American Airlines
Earlier this year, FORMIA introduced an industry-first collaboration with American Airlines and inclusive beauty platform, thirteen lune. The exclusive amenities program features a rotation of tailored skincare from diverse-owned brands from thirteen lune’s portfolio, as well as limitededition kits throughout the year.
The latest rotation launched in September for Stand Up To Cancer
The Stand Up To Cancer premium cabin kits are the latest rotation with
(SU2C) as part of American Airline’s annual campaign to raise awareness and funds for groundbreaking and life-saving cancer research.
The amenity kits for premium cabins were developed with socially and environmentally conscious
FORMIA introduced an industryfirst collaboration with American Airlines and inclusive beauty platform, thirteen lune
Niklas Sandor, Chief Commercial Officer, FORMIA
American Airlines
TIME TO ELEVATE THE DINING EXPERIENCE
AND SAVE THE PLANET
PLANT FIBER CASSEROLE
compostable ovenable customizable
GIP’s mission is to replace all plastic on board with sustainable solutions
Certified B Corp brand Raven + Lily, introduced for the first time onboard. Each kit includes luxury skincare products from two brands from the thirteen lune portfolio: Macabalm, a female-founded organic skincare brand at the forefront of conscious, sustainable beauty, and Pholk, offering innovative “soul food for your skin.”
Advancing comfort with Alaska Airlines
FORMIA has also announced a collaboration with new customer Alaska Airlines. Since July, passengers flying with Alaska Airlines can discover Los Angeles-based high performance skincare brand Salt & Stone in the recently unveiled lounge in San Francisco.
Created by former professional snowboarder Nima Jalali and built on and from a connection to the natural world, Salt & Stone products combine active ingredients from the sea and mountains with skin science and intoxicating fragrances.
Salt & Stone’s bestselling, awak-
ening and energizing Bergamot & Hinoki hand wash and moisturizing lotion will arrive in all lounges from October, offering Alaska Airlines’ passengers a sensorial experience to soothe and restore.
Alaska will debut Filson branded day blankets in First Class this fall— bringing two Seattle, USA-based companies together. Established in 1897, Filson is a manufacturer and outfitter of goods for outdoor enthusiasts. The day blankets will feature Filson’s iconic check pattern that complement the modern interiors of Alaska’s premium cabins.
Canadian collaboration for WestJet
This summer, FORMIA continued its partnership with WestJet introducing a collection of amenity kits together with premium Canadian clothing and lifestyle brand Herschel Supply
WestJet’s Business and Premium cabin passengers receive Herschel branded kits in timeless navy and
charcoal, presented as sleek pouches designed for passengers to take home and reuse, reflecting the brand’s ethos of designing classic products that combine style, quality and purpose.
The collaboration will further evolve with the introduction of Graydon, a Toronto, Canada-based, female-led skincare company that creates natural, multi-tasking products that are clinically proven for sensitive skin. Inspired by the Canadian landscape, Graydon prioritizes using local ingredients that not only revive and uplift skin, but also calm the senses—especially during travel.
A special momento for Aeromexico
FORMIA’s longstanding partner, Aeromexico celebrated its 90th anniversary in September with commemorative activities and initiatives including the launch of exclusive limited-edition amenity kits. Passengers in Aeromexico’s Premier cabin were offered the specially created kits as a memento to mark the important milestone and Aeromexico’s rich legacy of aviation excellence and global connectivity.
Added value worldwide
These latest launches across the Americas region demonstrate FORMIA’s continued efforts and commitment to ever-more closely serving airline customers across each of its key regions, to drive industry-leading amenities programs together and offer extended meaningful products and experiences for global travellers.
“We are thrilled to have curated these exclusive and conscious collaborations across the Americas, a real testament to FORMIA’s long term focused efforts on supporting our airline customers in this ever-important region,” Niklas Sandor, Chief Commercial Officer, FORMIA, tells PAX International. “As we look ahead, our aim is to continue to facilitate meaningful partnerships between airlines and brands to deliver exceptional amenities products and experiences with added value for passengers worldwide.”
Salt & Stone skincare is available at Alaska Airline’s recently unveiled lounge in San Francisco
The Aeromexico 90th anniversary kits
Custom care
RMT
Partners
by ROBYNNE TRUEMAN
RMT Global Partners is known for its amenities and comfort products, soft products and tableware—but the company also supplies customizable Emergency Care Kits. Richard Tuttle, Founder, RMT Global Partners, tells PAX International that the standard We Care Kits offer everything cabin crew need to manage emergencies,spills and clean ups with ease.
“We’ve been working hard to grow our offerings for our airline partners. What started with our onboard Tidy Mop Kits has now expanded into a complete line, including Emergency Cleaning Kits, Diaper Kits and wipes. Whether through custom options or under our ‘We Care’ brand, we’re proud to provide solutions that truly meet the needs of the industry,” says Tuttle.
The Emergency Cleaning Kits are ideal for travel sickness and other spill situations, offering easy disposal in a convenient package for onboard storage. The kits are designed to protect both passengers and crew throughout the journey and can be customized with contents to meet
the airline’s specifications: nitrile gloves, airsick bags, diapers, cleancom wipes, biohazard kits and more. Customization may be subject to MOQ depending on the requested components. The kits are made with eco-friendly values in mind, containing biodegradable wipes, recyclable packaging and sustainable materials.
“These kits equips crew with the tools they need to be prepared to manage emergency situations safely,” Tuttle explains, giving the example of RMT’s safe, non-toxic Enviro-Sorb product which turns one liter of liquid into gel, making it easier to deal with spills.
Global
highlights the customizability of its Emergency Care Kits for cabin crew
Richard Tuttle, Founder, RMT Global Partners
The ‘We Care’ Emergency Kit by RMT Global Partners
RMT Global Partners’ Emergency Kit and Travel Diaper Kit
Leading with purpose
In this Guest Column, Jennifer Green, President and Co-Founder of Procurall Solutions, introduces the talented team behind the successful inflight solutions company
At the heart of Procurall Solutions’ success is a team of talented women driving our vision forward. We are excited to introduce a few key members who are instrumental in shaping our journey.
Fabienne Faure, our Managing Director, is a key partner at Procurall. With nearly 20 years of experience in the travel industry, her strategic approach to product development and her ability to translate brand vision into tangible products have been pivotal in creating innovative solutions for our clients. Her expertise in cross-functional project management allows her to seamlessly coordinate teams and resources, ensuring the successful delivery of award-winning, tailored offerings for airlines around the world. Fabienne’s dedication to excellence drives us to develop forward-thinking, sustainable solutions that elevate value while maintaining the highest standards of luxury.
Laura Loria, our Design Director, leads our creative strategy with a vision that aligns all branding and design initiatives closely with our clients’ objectives. With more than 10 years of experience in industrial product design, her methodology not only captures the essence of the travel industry but also anticipates emerging trends and the evolving needs of
today’s travellers. Laura fosters an environment where innovation thrives, empowering her team to explore new ideas and perspectives. By encouraging collaboration and open communication, she ensures that each project is creatively ambitious and strategically sound, delivering results that align with the future of travel and sustainability.
Christin Behrens, our Director of Operations and Pricing Manager, plays a crucial role in driving operational excellence across the organization. Her commitment to mastering the complexities of the international supply chain enhances her pragmatic guidance and analytical expertise.
Christin excels at streamlining processes, elevating deliverables and developing pricing models that balance profitability with market competitiveness. Her exceptional ability to merge operational efficiency with a deep understanding of global supply dynamics is invaluable to our continued growth and long-term success.
Together, these remarkable women embody the spirit of innovation, collaboration and purpose that defines Procurall Solutions. Their expertise and commitment to excellence continue to push the boundaries of what’s possible in the travel and hospitality industries, moving us forward with passion and purpose, while ensuring
we remain at the forefront of delivering sustainable, high-quality and innovative industry solutions.
Christin Behrens, Director of Operations and Pricing Manager, Procurall Solutions
A soft product from a recent collaboration with Air Astana
Jennifer Green, President and Co-Founder of Procurall Solutions
Fabienne Faure, Managing Director at Procurall Solutions
Laura Loria, our Design Director
Supporting the conscious traveller
Kaelis talks aviation trends and delivering products that meet passenger demand for sustainable wellness products inflight
by ROBYNNE TRUEMAN
Kaelis prioritizes wellness and passenger comfort in its design process, ensuring each item in its kits are high-quality and functional. This combination of sustainability, quality and smart design helps airlines deliver a comfortable journey with a contemporary look, while being conscious of environmental impact.
“We’ve focused on creating comfort sets and amenity kits that com-
bine sustainability, the best quality and a sense of home,” Gonzalo Munita, Chief Commercial Officer at Kaelis, tells PAX International.
The amenity kit supplier reveals that it is incorporating these values in one of its latest innovations—premium amenity kits made with eco-friendly materials that prioritize sustainability without sacrificing luxury.
These kits include pouches that are crafted by recycling 7.5 million 550-millilitre plastic bottles to create reused materials. According to Munita, this results in 1.2 million water litres saved during production and a 70 percent reduction in energy emissions.
The company emphasizes that the contents of its amenity kits are just as carefully curated when it comes to passenger wellness and sustainability. Kaelis seeks out cosmetic brands that focus on natural wellness, such as hydrating skincare products.
To ensure the products meet the standards of wellness- and eco-conscious travellers, Munita explains that Kaelis has a dedicated
quality team that monitors the latest regulations and standards.
The process of assessing quality and sustainability was part of the amenity kit suppliers work on plastic-free packaging for LATAM’s mattresses, pillows and duvets. The resulting canvas bags add to the “comforting, home-like feel in the cabin” and communicated the sustainability story to passengers through a message on the bag, Munita explains.
Passenger feedback is an essential part of Kaelis’ approach to sustainability and plays a role in every proposal the company develops. Munita notes a growing trend among passengers who expect ecoconscious solutions in the cabin.
“We carefully consider the environmental impact to ensure our kits are designed with sustainability at their core, assuring the kits are operationally practical for airlines while being appealing and functional enough for passengers to take with them, rather than leaving them behind,” says Munita.
Gonzalo Munita, Chief Commercial Officer, Kaelis
The Premium Economy Class Amenity Kit for Iberia
The plastic-free packaging for LATAM’s mattresses, pillows and duvets
28-30 October 2024
Stand number: 645
Customized
comfort
Ellie Parkes, Global Business Development Manager, tells PAX International about the customization and sustainable qualities of John Horsfall’s soft products
by ROBYNNE TRUEMAN
John Horsfall will be showcasing its onboard textiles and exploring the role of design to promote sustainability and enhance brand perception at this year’s IFSA Global EXPO in Long Beach.
The company’s premium bedding collections include custom woven duvets, stowage-friendly mattresses and Re-Thread® recycled fillings, putting sustainability at the forefront.
A story in every thread
“John Horsfall takes a holistic approach to sustainability, taking into consideration the raw material source, packaging, freight, the end-of-life possibilities and crucially the longev-
ity of the product,” Ellie Parkes, Global Business Development Manager, John Horsfall, tells PAX International. “We work with our airline clients to balance these elements alongside budgetary constraints to ensure the onboard textiles have as little impact on the environment as possible.”
As Parkes explains, design aids in storytelling, both communicating an airline’s values on the sustainability front and embodying its specific brand aesthetic. She says that since passengers are surrounded by the blankets and bedding throughout the flight, soft products create a great opportunity for airlines to explore colour, texture and design details that reflect the brand identity—a key consideration as carriers focus on being distinct from competitors.
“As textile experts, our team can translate a printed or digital logo into a woven pattern, which becomes an intrinsic part of the fabric,” says Parkes. “We love to find creative ways to add logos, patterns or brand-colour to bring the airline’s own brand aesthetic to the fore.”
Leave it all on the table
John Horsfall will also be showcasing a range of table linens inspired by hospitality and homeware trends. The collection highlights natural fibres and crafted textures. With a focus on longevity and sustainability, the collection has something for every cabin’s price-point.
Parkes says that with an emphasis on natural fibres and sustainable manufacturing, there has been a move toward a more rustic, handcrafted aesthetic making its way into formal dining settings, which is the inspiration behind this range of table linens.
“We’ve translated this into superdurable airline table linens with subtle textured weaves and reclaimed cotton yarns which can divert waste fabrics from the garment industry. These can be used in isolation, or alongside our classic, crisp, bright white cottons,” she explains.
The focus on natural fibres and durable designs is what allows John Horsfall to support airline sustainability initiatives while enhancing passenger comfort.
Table linen for Air Mauritius
Ellie Parkes, Global Business Development Manager, John Horsfall
John Horsfall is making strides in sustainability through its Re-Thread program. Parkes says the company is delighted to see the uptake of recycled fibres by airlines, particularly those using John Horsfall’s trademarked Re-Thread branding.
She explains that recycled fibres perform similarly to virgin fibres, with careful testing completed to assess onboard performance. In some cases, a blend of virgin and recycled fibres provides optimal performance. The Re-Thread brand is featured onboard with American Airline Flagship® bedding, Air New Zealand pillows and is used unbranded with six other major global carriers.
“Lower impact choices can be made across all cabin classes, but of course, with more seats and higher volumes, Economy cabin products are purchased on an increasingly strict budget,” Parkes says. “The thing to remember is that even in these cases, small changes can have a big impact.”
John Horsfall’s Re-Thread products feature recycled, regenerated and plantbased fibers and fabrics
A sip
above
How AMI Group optimizes wine logistics for the airline industry
by JANE HOBSON
AMI Group has been serving the aviation industry for more than 35 years, growing a wine portfolio that contains a diverse mix of old and new world appellations, featuring emerging regions. Beyond sourcing wine, AMI Group has introduced a wine logistics management solution with customers such as United Airlines, Delta Air Lines and JetBlue.
Janine Bennett, VP Wine Sourcing and Supplier Management at AMI Group, says, “Our highly qualified and relationship-driven sourcing, sales and operations team have spent the last 25 years developing a diverse family of wine brands that represents the ever-evolving global wine market. With this portfolio we are able to satisfy our varying customers’
needs in all categories of service and help bring the wonderful experience of wine to passengers onboard.”
AMI Group’s wine sourcing team works in tandem with AMI operations and logistics management team to supply world-class wines to its customers. Megan Ireland, VP Production and Distribution at AMI Group, says a primary focus on being an extension of their customers’ team is what sets AMI apart from other logistics management providers. “The beverage management team’s goal is to be proper stewards of our customers’ money and products. We make decisions that are in the best interest of the customer,” she explains.
Ireland explains that major airline customers can board alcohol from more than 60 different catering kitchens globally. To take advantage
of economies of scale, AMI Group saw the need to develop a global alcohol solution with airlines so that passengers can experience the same products inflight, globally.
“Though we have implemented a global solution it is very important to support this global network on
Megan Ireland, VP Production and Distribution at AMI Group
AMI Group’s wine logistics management solution has been serving the aviation industry for more than 30 years
a more local basis,” she says. “We have a station provisioning team that is responsible for supporting and being a direct line of contact with each kitchen around the globe.”
A can-do attitude
A new canned wine program launched on United last month, in partnership with AMI Group, bringing sustainability and the passenger experience to the forefront in Economy Class.
AMI Group noticed the opportunities for canned wine more than five years ago.
“We began to focus on building an extensive canned wine portfolio and gathering data to support the application for airline programs,” Bennett says.
These efforts recently came to frui-
tion with the launch of two canned wine brands onboard United. Both Just Enough and Maker are womenowned and WBENC certified. Bennett notes that both brands are young, entrepreneurial organizations making waves in the wine industry. Just Enough will launch on United with a Chardonnay, Rosé and Cabernet from Central Coast, California, while Maker launched with a Sparkling Wine specially crafted by Nicole Walsh from Ser Winery in Santa Cruz, California.
“AMI has been a great partner for our team at United. As we continue to grow our wine program and cultivate strong onboard offerings, partnering with AMI to manage the logistics associated with ensuring the right wine gets to the right place at the right time
is key to our success,” Jenefer Jackson, Director Menu Planning at United Airlines, tells PAX International.
The wines are available onboard United’s domestic Economy Class from October 1.
“The onboarding of these wines increases quality for customers and is a major sustainability initiative,” Bennett adds.
The whole package
Focusing on sustainability AMI Group strives to maximize container and truck loads, with Ireland citing more regionalized programs as examples of sustainability practices the solutions provider integrates into its services to reduce its carbon footprint.
As the voices of millennials and
Just Enough’s canned wine selection
Gen Z become more prominent in the market, Bennett says AMI Group has seen growing demand for ready to drink (RTD) cocktails and wines as well as mindful and ethical drinking.
“Our sourcing team consistently reviews industry data including, IWSR, Nielsen and Winemetrics and attends local and international wine events, conducting extensive tastings to ensure our portfolio is diverse and relevant,” Bennett says of adapting to these evolving industry trends that airlines must keep up with.
When working with airline customers from across the globe, AMI Group finds that open communication and follow up are critical.
“We have found that we are constantly learning in this industry how different laws change and evolve. It is important to approach every situation with an open mind to find an efficient solution for our customers,” Ireland concludes.
TROLLEY
Maker’s canned wine selection
That’s the spirit
A look at the latest trends the beverage sector, from no alcohol to ready-to-drink
by JANE HOBSON
The inflight beverage landscape is evolving, with ready-to-drink (RTD) cocktails and no/low alcohol options gaining popularity. Airlines are catering to changing passenger preferences, offering convenient, premium drinks without compromis-
ing quality. These trends are shaping the future of onboard refreshments.
Bottega’s newest nonalcoholic beverage
Bottega is rolling out for passengers its new Limoncino 0.0, an innovative nonalcoholic beverage in the no/low alcohol category. Bottega, with more than three decades of experience in the production of lemon-based liqueurs, has, after long experimentation, created a non-alcoholic version of its Limoncino.
Sandro Bottega, President of Bottega S.p.A., describes the process.
During the harvest of the lemons, a careful selection is made of the Femminello Siracusano and Verdello varieties, choosing the fruits with the optimal ripeness. All of the organoleptic charge of the original fruit is extracted from the peel, pulp and juice, preserving the qualities of the aromas at every stage of production, right down to the finished product.
“With Limoncino 0.0 we extend the range of our no alcohol products. This is a rapidly growing market that aims to meet the needs of those who, for health or religious reasons,
Peter Nevenglosky, Chief Executive Officer & Co-Founder at Drifter Spirits
Amy Jullien, Corporate Vice President, Intervine
Dr. Sonat Birnecker Hart, President and Founder, KOVAL
KOVAL is one of the largest completely independent and 100 percent woman-owned craft distilleries in the United States
Your Global Solution
do not consume alcoholic beverages or take a cautious approach to alcohol consumption,” says Bottega.
According to Bottega, Limoncino 0.0 is designed to be served neat at the end of a meal and ideal in the preparation of mocktails.
From the heart (cut)
Intervine Inc.’s Amy Jullien tells PAX International that there are many factors driving the growth of the onboard ready-to-drink cocktail category.
“RTDs and cocktails in general are a growth sector and airlines want their beverage menu to meet passengers’ drink preferences,” Jullien says. She notes that product innovation in the RTD category is “fantastic,” and that RTDs offer airlines convenience and efficiency; pre-mixed and ready to pour over ice and serve.
Intervine has recently added KOVAL and Drifter Craft Cocktails to its portfolio.
“Their commitment to sustainability and ethical practices aligns perfectly with our own. We are proud to offer KOVAL Distillery’s exceptional spirits to our airline and cruise line partners. Their premium products are a testament to their dedication to craftsmanship and sustainability,” she says, adding that Intervine is happy to work with a women-owned business, similar to Intervine as a certified Women’s Business Enterprise.
Founded in 2007, KOVAL was the first distillery to open in Chicago since the mid-1800s. It is one of the largest completely independent and 100 percent woman-owned craft distilleries in the United States.
“Everything we make at KOVAL is organic, kosher, and comes from only the heart-cut of the distillate (the best portion of what comes off the still),” reveals Dr. Sonat Birnecker Hart,
President and Founder, KOVAL.
KOVAL’s grain is grown locally by farmers the distiller works with directly, with the farmers growing a regenerative crop.
“We can trace every bottle back to the field on which the grain is grown, and we make everything–from start to finish–ourselves,” says Hart, adding that many of these factors are what differentiate KOVAL from other distilleries in the industry.
She says the distillery has become known in part for its use of alternative grain mashbills (using grains such as oat and millet), and its pioneering of the new American craft style of distilling that uses only the “heart-cut” of the distillate.
“This allows for a cleaner, brighter, more grain-forward whiskey taste, even at a higher proof,” Hart notes.
The distillery produces whis-
Drifter Craft Cocktails’ Passion Fruit Caipirinha
Bottega’s Limoncino 0.0, an innovative nonalcoholic beverage in the no/low alcohol category
Fly on the wings of perfection in terms of cleanliness, hygiene and
safety.
Security and safety are the most important values an airline can offer. A great number of checks are required before the captain and cabin crew are finally able to welcome the passengers on board. This includes making certain that travellers will receive a clean and hygienic service. With our professional warewashing systems for inflight catering, we at MEIKO are guaranteed to reach the recommended level in purity, hygiene and cleanliness. Sustainable, economic and efficient. From small business airports to large international traffic hubs: discover the versatility of our tailor-made warewashing systems.
keys, gins and liqueurs, including a Cranberry Gin Liqueur, which sees local cranberries added to the gin to create a balanced liqueur.
“It makes the easiest and most delicious cocktail–just add your favorite bubbles! I love it with just sparkling water or sparkling wine,” says Hart.
Passengers are RTD
Drifter Craft Cocktails offers a selection of bartender-crafted, all natural, canned cocktails that taste like they were made behind the bar.
“Intervine works hard to find the
highest-quality, delicious cocktails to offer to the travel industry, like Drifter Craft Cocktails. Their innovative drinks are getting great attention from our clients who want to offer a consistent, premium drink,” Jullien says.
Jullien describes Drifter as an elevated RTD cocktail option, lending itself to a lifestyle choice many people are making.
“If someone is going to have one drink, they might as well enjoy a really good drink,” she explains.
Airlines are taking this stance with onboard beverages as well. Peter
Nevenglosky, Chief Executive Officer & Co-Founder at Drifter Spirits, notes that consumers are more educated than ever before, reaching for premium quality cocktails both inside and outside of the can.
“Interest in actual high-quality spirits versus malt or neutral grain spirit along with all natural, real ingredients in all aspects is thriving,” he says. “As a premium provider to an affluent customer travelling, choosing the best options with unique profiles and the highest quality ingredients is a no brainer.”
Drifter Craft Cocktails’ Moscow Mule
Drifter Craft Cocktails’ Spicy Margarita
Fall festivities with DFMi
Kim Brown, Director of Marketing, DFMi, tells PAX International how DFMi is bringing fall fun to IFSA Global Expo 2024
by ROBYNNE TRUEMAN
DFMi is leaning into fall season favourites at this year’s IFSA Global EXPO by hosting DFMi Fest, inspired by classic autumn festivals and Oktoberfest. Kim Brown, Director of Marketing at DFMi, tells PAX International that given the timing of this year’s Long Beach gathering, the DFMi booth will be its own festival experience, complete with carnival games and food.
Games and gourmet offerings
“Who doesn’t love a good fall festival?” asks Brown. “Our goal is to create a unique and interactive space that allows people to relax and have a little fun while learning about all our supplier offerings.”
DFMi Fest will have three sections: the Midway, Oktoberfest and the Harvest Fest. The Midway will host games and entertainment; Oktoberfest will feature DFMi’s suppliers from Europe and the U.K.; and the Harvest Fest will highlight suppliers from the United States.
“Throughout the day, we will have scheduled events that highlight some of our key supplier offerings,” says Brown. “In between tastings, there
will be carnival games and entertainment throughout the DFMi Fest.”
For those wondering what kind of carnival games to expect, bring your competitive spirit to Booth 853 for ten pin bowling, pig racing, dunk a duck and ring toss.
Brown says DFMi’s goal is to create a fun and exciting environment that entertains airline buyers while showcasing its supplier partners’ capabilities.
What’s on tap?
There will be almost 50 supplier products showcased, ranging from snacks and drinks to entrees and desserts.
Beginning on October 28 at 1:00 p.m. local time, attendees are invited to grab a bite at the “DFMi Fest” with gourmet sandwiches prepared by Chef Umberto from Bestway Food Co. available until 3:00 p.m. This will be followed by high tea courtesy of Around Noon and, to end day one
in true Oktoberfest fashion with a happy hour serving brats, pretzels, beer & wine by Ditsch until 5:00 p.m.
Day two, October 29, will kick off with smoothie bowls by Pitaya Foods at 9:00 a.m. until noon, at which time the day one food schedule resumes. DFMi is also offering all day charcuterie boards throughout the event presented by FOODMatch, Partners & Saputo
DFMi is leaning into fall season favourites by hosting DFMi Fest, inspired by classic autumn festivals and Oktoberfest
DFMi is hosting DFMi Fest at Booth 853 at IFSA Global EXPO 2024
Kim Brown, Director of Marketing, DFMi
TAKE A LOOK
One snack at a time
Along with benefitting the environment, Snackbox To Go’s carbon footprint monitoring offers the opportunity to create more meaningful, impactful relationships with its customers
Snackbox To Go is highlighting its latest innovations; rösti side dish products and a carbon footprint monitor
by ROBYNNE TRUEMAN
Snackbox To Go is focusing on sustainable, high-quality snacks to keep pace with evolving expectations for inflight dining. In addition to the introduction of rösti side dishes, the supplier is offering customers the opportunity to make a difference through its carbon footprint monitoring dashboard.
Kees Verschuure, Sales Director at Snackbox To Go, tells PAX International how the company is spearheading positive environmental changes, one snack at a time.
A side of sustainability
The company is presenting an innovative alternative to traditional meal components with its new
rösti products. A classic Austrian and Swiss dish made from grated potatoes, rösti is an ideal substitute for more conventional sides like mashed potatoes, pasta and rice.
Verschuure says the company sources only the finest rösti products to deliver an authentic and consistent taste and texture of traditional rösti, with a crispy and golden texture. As a ready-to-heat product, the flashfrozen rösti items maintain taste and texture and do not require additional processing. They can be portioned directly from the freezer, simplifying meal preparation for airlines.
Reducing CO2 emissions
Over the past year, Snackbox To Go
has developed a sustainability dashboard that provides customers with a view of their carbon footprint. The tool provides a better understanding of their carbon footprint and how they can reduce it.
“We invite our customers to join us on this journey towards a more sustainable world, where every bite contributes to a healthier planet,” says Verschuure. “It represents our commitment to transparency and sustainability.”
Every month, its customers receive a detailed report that breaks down specific carbon emissions and how choices, both big and small, impact overall emissions, Verschuure explains.
The initiative allows Snackbox To Go to work closely with its customers to reduce their carbon footprint and collaborate on solutions, such as identifying more sustainable options for sourcing ingredients which have a lower environmental impact.
“By participating in carbon offsetting, our customers can take a proactive role in reducing their environmental impact, going beyond just reducing emissions to actually neutralizing them,” Verschuure says. In addition to benefitting the environment, Snackbox To Go sees its carbon footprint monitoring as an opportunity to create more meaningful, impactful relationships with its customers.
“We see this as an opportunity to lead by example in the food industry. We want our customers to feel empowered by the information we provide, confident that they are making choices that are good for the planet,” Verschuure concludes. “Together, we can make a real difference, one snack at a time.”
Kees Verschuure, Sales Director, Snackbox To Go
Snackbox To Go’s rösti snack balls
Homemade original alpine Rösti by Snackbox To Go
For the love of food
As airlines continue to prioritize the passenger experience, the demand for healthier, high-quality foods inflight is rising
As health-centric food continues to be top of mind, these industry suppliers are finding ways to fulfill passenger demands with satisfying bites ideal for the cabin
by JANE HOBSON
Nikki Seaman, Founder and CEO of Freestyle Snacks
As airlines continue to prioritize the passenger experience, the demand for healthier, high-quality foods inflight is rising. Travellers are increasingly seeking nutritious options that not only satisfy hunger but also enhance the overall flight experience. For airlines, selecting the right products means balancing premium, health-conscious trends with convenience and cost-effectiveness.
This article explores the latest innovations in inflight bites, with benefits for both passengers and airlines. From authentic origins and updated packaging to unexpected twists on classics, these products meet the growing demand for healthier, tastier and satisfying solutions at altitude.
Just like homemade
One of Gut Springenheide’s latest creations is the Beetroot Horseradish Dill Crêpe. The earthy sweetness of the beetroot, combined with the
subtle sharpness of horseradish and fresh dill, makes for an incomparable flavour experience. With great attention to detail, Gut Springenheide’s crepes balance flavour and freshness, just like homemade due to Gut’s artisan production process. Made with natural, high-quality ingredients, the crepes are available in different weights and shapes.
Premium cheese
Beemster tells PAX International it has introduced a new premium packaging for the Beemster cheese roll. In the new packaging, the beloved cheese snack will be better preserved and provide passengers with an improved snacking experience. Made with real Beemster cheese, the cheese roll is an easy-to-eat light snacking option for airlines, in a convenient handheld format with rich flavour. The new packaging is coming soon to KLM Royal Dutch Airlines flights from the United States.
Authentically Italian
Group SOI is introducing a range of durum wheat traditional homemade dry pasta, Demetra. Produced on the Island of Sardinia, the dry pasta is available in different shapes, including bronze-died with the customary textured surface, and Group SOI’s ‘Caserecce’ pasta with a unique, elongated and curled shape that holds pasta sauce for an explosion of taste in each bite.
“Each bite of homemade pasta is a journey into the heart of Italian cuisine, a symbol of authenticity and passion,” says Group SOI.
Get poppin’
The winner of ‘Most Innovative New Product’ award in the salty snacks category at the 2024 Sweets & Sacks Expo, Nomad Popcorn brings unique flavours to this classic snack, such as Chimichurri and Ramen. This convenient, easy-to-eat and lightweight
The Beetroot Horseradish Dill Crêpe from Gut Springenheide
snack is the perfect pairing for a movie or TV show inflight, which is why Intervine recruited Nomad to add to its F&B portfolio for airline clients.
Paul Fricke, Co-Founder at Nomad Popcorn, tells PAX International that airlines can customize the bag size, product weight and most importantly packaging. Nomad Popcorn can adapt how much air is in the bag and whether the product is nitro flushed, a process of using nitrogen to remove oxygen from the bag, thus increasing its shelf life.
“We’re an ideal snack for all passengers because we bring flavors from
around the world to a familiar and fun snack,” says Fricke. “We incorporate the adventure of flying to new places and eating local foods into an everyday snack for people of all ages to enjoy.”
Perfect pairing
Intervine seeks snack items that promote inclusivity and can be enjoyed by a range of passengers. It has added Freestyle Snacks to its F&B portfolio, offering olives with only a few simple, whole ingredients; nothing artificial or processed, just olives, extra virgin olive oil and fresh spices. Airlines need not worry about clean-up for cabin crew or
adding extra weight to the cabin—the olives are pitted and packed without water. As Nikki Seaman, Founder and CEO of Freestyle Snacks, puts it, “All of the taste, none of the hassle.”
Furthermore, olives are suitable for most passengers on any given flight as they are free of nine top allergens, kosher, keto, paleo and Mediterranean diet approved. They are low-calorie, low-carb, sugar free and have heart-healthy fat and nutrients, explains Seaman.
Olives also complement most bar beverages, whether it is a martini, bloody Mary or glass of wine.
“With martinis being such a favored cocktail at the moment, our bold, eye-catching packaged olives are right on trend for a perfect pairing waiting to happen,” Seaman says.
Freestyle Snacks has collaborated with several liquor and wine brands, including Tito’s Handmade Vodka and Gratsi wine, on recent partnerships and activations.
Ramen flavoured popcorn from Nomad Popcorn
Freestyle Snacks offers olives pitted and packed without water
Beemster has introduced new packaging for the Beemster Cheese Roll
Warm reception
These coffee and tea products add another sense of hospitality to the cabin
by JANE HOBSON
Offering a cup of coffee or tea has become a universal symbol of hospitality. Whether welcoming a guest or an airline passenger, this simple gesture is widely regarded as an essential part of a satisfying hospitality experience.
Amy Jullien, Corporate Vice President at Intervine, a F&B supplier for airlines and cruise lines, tells PAX International the company has seen an uptick in airlines prioritizing premium coffees and teas onboard. With budgets for these tenders increasing in the last five years, Jullien says there
are several contributing factors. She narrows it down: increasing passenger expectations, heightened rivalry and health and wellness trends.
As passengers grow more discerning, they “anticipate a first-rate experience” that includes premium drinks. Airlines are enhancing offerings to compete for passenger loyalty with exclusive and premium options, such as refined coffee and tea selections. Airlines are collaborating with high-end, well-known brands to guarantee a reliable and superior product. They are also upgrading
coffee equipment to enhance flavour, offering a better selection of decaf coffees, and prioritizing ethical and sustainably sourced products.
Feel good cup of Joe
“Every cup of Equator coffee represents a partnership built on trust, transparency and shared values,” says Devorah Freudiger, Director of Coffee Culture at Equator Coffees, a company represented by Intervine. For the last 30 years, Equator Coffees has built up its holistic brand, valuing the entire supply chain from
Equator Coffees has built up its holistic brand, valuing the entire supply chain from farmer to barista over the last 30 years
Debbie Wei Mullin, Founder of Copper Cow Coffee
Devorah Freudiger, Director of Coffee Culture at Equator Coffees
Amy Jullien, Corporate Vice President, Intervine
Offer your passengers 100% authentic, fresh-squeezed lemon & lime taste without the labor, waste & the inconsistent pricing of fresh lemons & limes.
TRUE LEMON® & TRUE LIME®:
• Made from simple, Non-GMO ingredients
• Provide authentic fresh-squeezed taste
• Are unsweetened, with 0 calories & 0g sugars
• Are light-weight, convenient & shelf-stable
• Also available in True Orange® & True Grapefruit®
Your passengers can add the refreshing taste of citrus to water, teas, sodas and cocktails.
TO FIND OUT MORE, contact
&
farmer to barista. Freudiger tells PAX International Equator Coffees was one of the earlier adaptors of Fair Trade. It also a certified B Corp company and was the first to bring Regenerative Organic Certified coffee to the commercial market.
“Our new Regenerative Organic Blend is sourced from cooperatives in Nicaragua and Colombia that are at the cutting edge of environmental sustainability. This high-quality coffee is expertly roasted and shipped fresh to ensure a delicious cup,” she explains.
The company uses energy-efficient Loring roasters that minimize emissions by up to 80 percent. Roasted-toorder, this model guarantees freshness, reduces waste and fulfills expectations of partners and customers. This longstanding excellence has brought Equator Coffees many successes, including collaborations with renowned chefs and Michelin-starred restaurants.
“We bring this same level of care and expertise to every partner we work with, from boutique cafes to large-scale operations like hotels and universities. At Equator, specialty coffee is more than just a product—it’s a commitment to sustainable practices and a promise to deliver an exceptional experience every time,” Freudiger says.
A royal endorsement Intervine is a proud partner of
American tea purveyor Harney & Sons, which sources 300 unique teas from around the globe. The products can be found in more than 50 countries—and in the British Royal Palaces.
The family run and operated company has deep, direct connections with tea growers and estates, employing skilled tea blenders with decades of experience crafting unique and flavorful tea blends for more than 40 years. It also supports sustainable and ethical sourcing practices and Fair Trade initiatives, striving to minimize its environmental impact.
“With Intervine’s commitment to offer products that promote sustainability, we value that 90 percent of Harney Teas sachets are fully compostable making them an ecofriendlier option compared to traditional tea bags,” says Jullien. The tea sachets can even be steeped twice.
Marc Staudenbaur, Harney & Sons Teas Western Sales, says every tea has a story. “We feel like a good, familiar cup of tea can make you feel grounded and at home even when you are on the road.”
Harney & Sons bestsellers include Paris, Hot Cinnamon Spice, Black Cask Bourbon, Japanese Sencha, Mint Verbena, Dragon Pearl Jasmine and Cherry Blossom. Sea-
Copper Cow Creamers are condensed milk and sugar creamers packed into easy-to-tear, squeezable one-ounce packets with 12-month shelf life
sonal bestseller teas are Holiday, Mother’s Day and Lunar New Year.
Delightful details
A sometimes-overlooked detail in coffee and tea service is the creamer to go with it. But, Intervine has sourced an inflight-friendly product from woman-owned Copper Cow Coffee.
The company creates condensed milk and sugar creamers packed into easy-to-tear, squeezable one-ounce packets. They are shelf-stable for 12 months and require no refrigeration. They stack flat taking up little space, making them an ideal addition to the galley cart.
“They also check the box for supporting sustainability and organic products, as well as supporting Vietnamese-owned farms where they pay two-times market rate,” Jullien points out.
Founded by Debbie Wei Mullin with the core purpose of supporting sustainable farming practices in Vietnam, Copper Cow Coffee is on a mission to bring elevated Vietnamese coffee to the U.S. through “serious sourcing and playful pouring,” explains Mullin. “Made simply from just milk and sugar, Copper Cow Creamers are an elevated creamy, all-natural option for passengers in all cabin classes.”
Harney
Sons has deep, direct connections with tea growers and estates, employing skilled tea blenders for more than 40 years
LONG BEACH: WHERE REAL PROGRESS HAPPENS
Dr. Joe Leader, Group CEO of APEX/IFSA/FTE, highlights what to expect this week in Long Beach
by JANE HOBSON
The industry is set to gather in Long Beach, California this week for three days of conferencing, exhibiting and networking at IFSA Global EXPO 2024. More than 100 airlines and 3,000 attendees are expected across the event, co-located with APEX Global Expo and FTE Global. Dr. Joe Leader, Group CEO of APEX/IFSA/FTE, tells PAX International the event is themed around “Transforming Air Transport.”
Leaders says a range of new and returning industry leaders are speaking at this year’s event, including Air France-KLM Group CEO Benjamin Smith; Virgin Atlantic CEO Shai Weiss, JSX CEO Alex Wilcox; Fiji Airways CEO Andre Viljoen; Spirit
Airlines EVP & CCO Matthew Klein; Breeze Airways Chief Guest Officer Fiona Kiesel; Saudia CXO Rossen Dimitrov; EL AL EVP & CXO Oren Butansky; SAS EVP & CCO Paul Verhagen; Qatar Airways SVP of Product Development & Design Xia Cai; Air France SVP Customer Experience Fabien Pelous and many more.
“Incredible airline industry leaders providing valuable insight across our expanded thought leadership sessions,” says Leader. “They will explain the cutting-edge trends propelling the future of aviation.”
APEX/IFSA is also looking forward to welcoming attendees to the APEX/ IFSA Awards ceremony topped off by a Crystal Cabin Award for Best
Customer Journey. The APEX Airline Awards this year will unveil the Top 100 Airlines in the world, leverage data from more than one million passenger flights, collected through TripIt. These rankings recognize the APEX World Class Airlines by YATES+, reserved for the Top 10 in the world; APEX Five Star Airlines for the Top 40; and APEX Four Star Airlines rounding out the Top 100.
“If there’s one big takeaway, it’s this: the APEX/IFSA Global EXPO with FTE Global stands as the mustattend event for anyone serious about shaping the future of aviation. It is where real progress happens—leaders come together, major business deals close and the next wave of innovation takes off. You can’t miss APEX/ IFSA Global EXPO if you want to stay ahead,” Leader concludes.
The Long Beach Convention Centre during Global EXPO 2023
Dr. Joe Leader, Group CEO of APEX/ IFSA/FTE, during Global EXPO 2023
New format, same great celebration!
PAX introduces new format for annual Readership Awards
by JANE HOBSON
PAX International is introducing a new format for the annual PAX Readership Awards 2025. To enhance the experience of the most-anticipated awards from the industry’s leading publication, the PAX Readership Awards now consist of a nominating period and a voting period.
“We’ve introduced a more streamlined nominating and voting process for the PAX Readership Awards, which not only makes participation easier but also ensures that the results continue to reflect the industry’s best, based on the opinion of our loyal readership. The improvements are designed to enhance the overall experience for our readers, making their voices heard in a more meaningful and impactful way,” explains Publisher Aijaz Khan.
The nomination form is now live and available here. The nominating
period runs until January 17, 2025, and then voting goes live on January 20, 2025, until March 7, 2025.
The awards honour achievements in airlines, amenities, technology and more. All industry players are eligible to nominate. All nominating parties must submit their full name, e-mail, company name and position/title.
All nominating parties must consent to receive email communications from PAX, and must complete the form accurately by selecting a category, a region, a company name and a reason for nomination to finalize the nomination. All nominated products will be available for readership voting. Winners will be announced at the PAX Readership Awards ceremony at the Radisson Blu Hotel on April 9, 2025 in Hamburg, Germany.
“On behalf of PAX, we want to thank our readership and advertis-
ers for their support through the years. We’re really looking forward to the 2025 awards ceremony and we’ll of course keep the industry informed of any other updates in the lead up to the event. So, watch this space and stay tuned,” says Khan.
“We are thrilled to celebrate the exceptional achievements in the airline, catering, technology, amenities and overall airline passenger experience industry through the annual PAX Readership Awards. These awards truly reflect the voices of our readers, highlighting the companies that consistently deliver outstanding service and innovation in an ever-evolving industry,” says Jane Hobson, Managing Editor.
PAX Publisher Aijaz Khan (left) with the Iberia team during the PAX Readership Awards 2024 ceremony in Hamburg, Germany
PAX Managing Editor Jane Hobson (left) with Javier Conde Gonzalez, Global Director Business Development, gateretail, at the PAX Readership Awards 2024 ceremony in Hamburg, Germany
First look at WTCE 2025
Shona Thomson, new Event Manager of WTCE, discusses how next year’s event will focus on shaping the future of onboard excellence and passenger experience
by JANE HOBSON
World Travel Catering & Onboard Services Expo (WTCE) will return to Hamburg from April 8 to 10, 2025. Taking place at the Hamburg Messe, the 13th edition promises to unite the world’s leading air, rail and cruise operators with exhibitors showcasing the hottest onboard product innovations, services and trends across inflight catering, passenger comfort and inboard services.
With global air passenger traffic expected to surpass pre-pandemic levels by the end of this year at 9.7 billion, this opens up a huge opportunity for airline operators to ensure their offerings meet the needs of today’s and tomorrow’s passengers. Air passenger traffic is forecasted to double by 2042, with Asian countries dominating the top three spots
overtaking the U.S. as the number one market by total passenger traffic.
Creating a memorable passenger experience along with technology, sustainability and wellbeing are all key for airlines, railways and cruise ship operators to ensure they satisfy passengers as data shows the number of travellers continues to grow.
PAX International caught up with Shona Thomson, new Event Manager of WTCE, to discuss the 2025 event, bringing back well-known features on the show floor while also introducing new elements.
A new era for WTCE
Polly Magraw has stepped up into the role of Portfolio Director – Transport at RX. Created to further drive the success of the show, Thomson will take the helm of
WTCE with Magraw overseeing the event through her expanded role.
“My goal as the new Event Manager of WTCE is to continue delivering an outstanding exhibition that highlights the latest innovations in travel catering and onboard services, ensuring WTCE remains the leading industry event for the sector,” Thomson tells PAX International.
She continues, “The travel industry is in an exciting place with a positive outlook for the future as it looks set to reach pre-pandemic travel levels by the end of the year. Now, more than ever, we need to be on the front foot when it comes to future trends, and ensure we truly understand passenger dynamics as the number of travellers looks set to double in the next 20 years.”
WTCE takes place at the Hamburg Messe
Shona Thomson, Event Manager of WTCE
EMBARK ON THIS EXTRAORDINARY JOURNEY
Linstol introduces the next generation of headsets with streamlined headband and enlarged ear cups for the ultimate in-flight audio experience.
What’s on at WTCE 2025
New for WTCE 2025 is the Tech Trail, shining a light on those paving the way in technology within the onboard industry. This feature will highlight exhibitors that tackle issues including onboard payment, customer meal pre-orders and inventory management. They will showcase solutions to create a smoother process for onboard operators and ultimately deliver an improved passenger experience.
Following its successful launch last year, the ‘Steps to Sustainability’ feature will return for 2025, to celebrate the accomplishments and innovations of companies that are leading the way in sustainability. As the travel industry continues its journey towards improving environmentally friendly practices across all areas of the passenger experience, this trail and showcase will include a curated range of exciting onboard products from organic food and drinks to amenities and tableware. Back for its third year at WTCE, the ‘Wellbeing Walk-through’ continues to promote a range of exhibitors that are making strides in onboard wellness. The trail highlights key exhibitors showcasing a selection of wellbeing-focused products from healthy food and beverages to soft goods and amenity kits.
More than 75 percent of 2025’s show floor is already sold, with a large number of exhibitors signed up. Noteworthy companies include Linstol, dnata, Buzz Products, Catrion, Diageo Global Travel and En Route, among others. New exhibitors to WTCE 2025, located in the New Exhibitor Village, include Off-Piste Wines, Sattviko, and Neuhaus Chocolates.
“At WTCE 2025, the spotlight will be on crafting experiences that will support airlines in achieving sustainability goals and providing wellbeing solutions tailored to the ever-changing needs of passengers. This event is an
ideal opportunity for buyers from the airline, rail, cruise and inflight catering industries to come together and stay ahead of the curve,” says Thomson.
WTCE will be co-located with the industry-renowned Aircraft Interiors Expo (AIX), which will see Archana Dharni (previously AIX Marketing Manager and former Event Director for WTCE) take on the role of Event Director for the show. Both events will come together to provide passenger experience professionals with the opportunity to network and explore new products, services and solutions.
Cooking at the LSG Group booth at WTCE 2024
A view of the tradeshow floor WTCE 2024
Global specialists in Passenger Solutions, Supply Chain Services and Sourcing for airlines
