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It's good to be back
My return to work after a year of maternity leave has been like jumping from a steady helicopter straight into the Drake Passage.
I've hopped from the dulcet tones of nursery rhymes right into the frantic pace of catching up on the past 12 months – all amidst a flurry of WTCE/AIX planning and Onboard Hospitality Awards preparation. But am I complaining?
April Waterston
MANAGING EDITOR Onboard Hospitality
Absolutely not!
Being back among the beautifully creative and passionate people of our industry has been a delight and I've loved learning about the amazing work you've all been doing in this past year. I'm sure I've only hit the tip of the iceberg, though, and I can't wait to see many of you in Hamburg for a proper catch-up. Do get in touch to book in a meeting.
In the meantime, read on for in-depth features on nextgen passengers (p52), premium drinks (p64), sustainable amenities (p84), glassware (p90), retail trends (p130), futuristic IFE (p140) – and lots more. Plus, our WTCE preview has everything you need to know to ahead of the show.
And let's not forget the recordbreaking Onboard Hospitality Awards 2026. Wow! All of this year's entrants are profiled in our supplement, distributed with this issue and available to pick up at WTCE. Winners will be revealed at the Taste of Travel Theatre on April 14 at 5pm. Please do join us to celebrate. See you there!
MEET THE TEAM...
STUART FORTSER
BEV FEARIS
is Group Editor of BMI Publishing, parent of Onboard Hospitality. Get in touch with
CRAIG MCQUINN
queries
SUE WILLIAMS
Inside this issue...
Regulars
In the News: Recent updates
People on the move: Job seekers and movers
What's new
Taste of Travel
In conversation: Shona Thomson, Event Director
Meet the Ambassadors
Exhibitor preview
Food & Beverage
52 A taste of tomorrow: Next-gen food trends
58 Sweet sensations: Sweet treats onboard
63 In conversation: gategroup
64 Glass half full: Premium drinks
68 Gut health: Preventing discomfort
72 Opinion: En Route International 74 Review: ACA Leadership Symposium
78 In conversation: Newrest
Design & Innovation
Wellbeing
102 Travel, sleep, repeat: Sleeper trains
108 How to: Fashion-forward loungewear
112 Partnering for comfort: Buzz and Tangerine
116 Namaste, Guru: AI wellness
118 Beauty in the details: Skincare
Retail
122 AmberSky: Key learnings
124 Focus on: GIRA
126 Good transactions: Payment progress
130 Into the unknown: Retail trends
133 In conversation: dnata
Technology
136 AIX preview
140 Entertaining tomorrow: Future IFE
144 Between you and I: Private calls inflight
146 Up for the cup: FIFA World Cup coverage
149 Focus on: AI storytelling
Raising a glass: Glassware design
Nature by design: Inspired by nature
Re-Thread on Riyadh Air
Details of Riyadh Air’s inflight bedding have been revealed, featuring John Horsfall’s Re-Thread recycled fillings.
Working closely with Riyadh Air, John Horsfall has created a bespoke bedding collection that reflects the airline’s cabin interiors ahead of its full 2026 launch. Every detail, from fabric choice to presentation, has been designed to enhance rest and wellbeing at 35,000 feet.
Passengers will find dual‑sided pillows with cooling and warming options, plush duvets and soft, fine throws. The pillows and duvets feature John Horsfall’s Re‑Thread recycled fillings,
bringing sustainability onboard.
The collection adapts to the needs of each cabin from Business Elite to Economy, maintaining a cohesive look and feel throughout the aircraft.
"Every choice from texture and colour to performance and sustainability played a role in defining the onboard atmosphere ahead of [Riyadh Air's] 2026 launch," said John Horsfall's Sales Account Executive, Sarah Stedman. "It meant the bedding collection wasn’t simply an accessory to the cabin, but a considered part of the overall design story, contributing to a seamless and elevated journey."
GIRA takes flight
A new independent industry body, focused on inflight retail, was formed during the AmberSky 2026 in Riga, Latvia.
The Global Inflight Retail Association (GIRA) is a non‑profit organisation established to define shared standards, performance benchmarks and coordinate regulatory advocacy for the inflight retail sector. It will be governed by an eight‑ strong board of directors, including airlines and suppliers. (See more on page 124).
In the last year, First class passengers on the UK's TransPennine Express (TPE) trains have consumed: • 14,000 sausage rolls
11,000 cheeseburgers
NEWS BITES
• Plane Talking Products has appointed Manoj Pridhanani, previously at Kaelis, as Creative Director • All Nippon Airways has launched a new selection of 55 premium Japanese sakes • Silversea is introducing a S.A.L.T. (Sea And Land Taste) culinary programme, showcasing its destinations through regionally‑inspired culinary experiences • Airport College International has launched a digital training course on inflight catering, delivered to frontline operational teams • VIKTIO, the AI‑powered planning, forecasting and ordering platform, has introduced a predictive pricing functionality • Bottega has launched a range of Italian whiskies •
Chef Galetti's menus served up on SIA
Passengers travelling with Singapore Airlines in Suites, First and Business are being offered dishes from guest chef Monica Galetti. Galetti’s dishes showcase seasonal ingredients and her refined cooking style. They include a four‑course dining
experience available in Suites and First, and three courses served to Business passengers. Premium Economy and Economy travellers will be able to enjoy an exclusive dessert inspired by the Hokey Pokey, Chef Galetti’s favourite childhood treat.
Starlux upgrades
Taiwan-based Starlux Airlines has introduced new sleepwear for First passengers in collaboration with British tailoring house Huntsman. It has also refreshed its Economy amenity kits. Both updates were facilitated by FORMIA. The sleepwear is made of 100% organic cotton and features a navy pull‑cord and embroidered monogram, presented in a matching fabric pouch. Paul Smith sleepwear is available in STARLUX Business cabins.
gategroup supports FOX
Lufthansa has partnered with gategroup to enhance its onboard catering services across all cabins.
The caterer is joining the airline’s Future Onboard Experi‑ ence (FOX) initiative, a programme of improved customer experience, launched by Lufthansa for its 100th year.
FOX focuses on personalisation and comfort, with signifi‑ cant investment to overhaul onboard service across cabins.
The new First dining concept features a minimalist "yet intense” flavour profile, concentrating on a small number of key ingredients. The cuisine is inspired by classic fine‑dining traditions and global food cultures, with menus created by Max Herzog, Executive Chef at Studio 508.
The Business experience is designed in collaboration with
The Business experience is designed in collaboration with renowned chef Johann Lafer and features a new concept, Sky Selection, in which the second meal is fully customis‑ able. It includes a wide range of sweet and savoury options, bowls, cakes, snack plates and regional favourites. Guests can also pre‑select their preferred breakfast.
In Premium Economy and Economy significant upgrades onboard include enhanced appetisers, a choice of three main courses, new tableware and a larger tray presentation in Premium, and greater main meal choices in Economy.
The partnership has also worked to optimise production and delivery, tapping into gategroup's experience in catering and quality‑control systems.
Olaf Mauthe, Head of Inflight Service at Lufthansa, said: “With gategroup, we share a strong and trusted partnership that enables us to jointly develop new culinary concepts. This close collaboration is a key success factor for FOX.”
create
Herman Anbeek, President of Europe at gategroup, stated: “We are proud to be Lufthansa’s partner and support their objective to lead the premium market segment. Our desire for innovation, culinary, quality and consistency to create memorable onboard customer experience is aligned with Lufthansa’s objective.”
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SWISS SPOTLIGHTS BERN'S REGIONAL FLAVOURS
Swiss International Air Lines (SWISS) will highlight the culinary heritage of the Alpine region of Bern in the latest iteration of its ‘SWISS Taste of Switzerland’ programme, launching this spring. Passengers in First and Business will be served creations by Michelin‑starred chef Rolf Fuchs, of the Panorama restaurant in Steffisburg. Chef Fuchs has led the family‑run restaurant for over 25 years and is known for an innovative culinary style that blends local Swiss ingredients with Asian flavours. His menus incorporate yuzu, wakame seaweed and furikake seasoning. Travellers in Premium Economy will also receive Bern speciali‑ ties, such as beef ragout with red wine sauce and polenta.
NEWS BITES
• Air India has introduced a new food‑wine pairing menu. Each label has been selected for balance, varietal character, and to complement a wide range of cuisines • Tourvest Retail & Catering has appointed Michael Raasch as its new Chief Growth Officer. He moves from Omnevo • LOT Polish Airlines is rolling out Wi Fi on its long haul fleet in partnership with Viasat, starting with its Boeing 787 Dreamliners • AmaWaterways is upgrading its guest experience to include plush linens, cosy bathrobes and slippers, and luxury, sustainable bathroom amenities by Marie Stella Maris • BBC Nordic is now available on SAS Airlines flights through a deal brokered by the content service provider Touch •
ANUVU HAS PARTNERED WITH THE POKÉMON COMPANY TO BRING THE POKÉMON ANIMATION PHENOMENON ONBOARD THROUGH A LIBRARY OF MUCH-LOVED FILMS AND A TV SERIES.
Leadership changes at the ACA
Christoph Schmitz, CEO gategroup, has become the new President of the Airline Catering Association (ACA). Schmitz takes over from Jonathan Stent Torriani, Chairman and co Founder of Newrest.
The baton was passed on the final day of the ACA Leadership Symposium in Toulouse, where airline executives, catering service providers and industry experts came together to discuss emerging trends, share best practice and address sector challenges.
“As part of our system, we
have a new President every year, and we are proud to announce that Christoph has accepted the presidency for next year. We count on him to push the association to be even bigger and better this year,” said Stent Torriani.
Members were also told that Managing Director, Fabio Gamba, is leaving to take a new role. He has been MD since the association was founded in 2018. A recruitment process is underway. The ACA aims to represent, promote and defend the common interests of the airline catering industry.
NEXT-GEN COMFORT FOR INTERCITY TRAINS
A new generation of comfort is coming for London North Eastern Railway (LNER) passengers on the East Coast Main Line with the introduction of 10 new intercity trains. LNER has released a fleet name and the latest interior images of the trains to show passengers what they can expect following their introduction to the UK rail network in the coming years. The UK’s rail industry is transitioning towards being Great British Railways (GBR) and these Class 897 trains will be the first new trains introduced as part of that change. The trains will be operated as Great British Railways – the new nationalised organisation to run the country’s railway – and will be branded as such.
Skincare sourced from the Amazon. Colors mapped to iconic Latin American locations. Designed for reusability.
Visit us at WTCE in Hamburg at stand 1C10 Hall A, April 14-16, 2026
People on the Move
PROMOTED WITHIN: dnata Catering and Retail TO: Chief Commercial Officer
Responsible for global commercial functions, focusing on unlocking growth opportunities, deepening partnerships and reinforcing the division’s competitive position.
TO: Chief Operations
A driving force in AMI’s growth, in her new role Ireland will oversee AMI’s food and wine operations team, co-packing/manufacturing team and the distribution management team.
AS: MD Inflight Products and Experience
Brings deep expertise to create distinctive journeys. Will lead inflight product strategy including cabin experience, catering, amenities and service design across both brands.
Woodward, a leader in premium customer experience and product innovation, has now returned to Australia shaping inflight dining and hospitality experience at Qantas Airways.
With over 20 years in leadership, Winner will deliver dependable, high-quality inflight solutions and artisanal craftmanship to bolster Cathay Dining's role in aviation.
With over 25 years of experience in airline and catering industries, Menge will now assume responsibility for culinary strategy, standards and the customer experience at Yates and Partners.
Members of the Oxford Brookes University Student Marketing team have been set a new research challenge by David Hailey, Founder and MD of the US-based AI inventory management company, Countifi.
Countifi is based in Atlanta and looks to support the aviation sector in using AI productively. In Hailey's challenge to students he asks: "How can Countifi leverage machine-learning-driven consumption forecasting to reposition inflight catering as a measurable source of competitive advantage – reducing waste, lowering emissions and enhancing customer experience?”
Working with the support of global consultancy group The Hayward Partnership, the students have launched a research project to find him an answer. Together they will develop a market analysis report, with customer analysis and a positioning strategy for this fast-paced and highly competitive environment.
This research comes at a time when airlines are under intensifying cost pressures, tighter sustainability expectations and increasingly complex passenger demand.
Good luck to them all!
COMMENT
AI is not enough in recruitment
Jenny Dodds Principal Partner Partnerwise
The global travel industry is evolving rapidly, shaped by digital transformation, sustainability demands, shifting consumer behaviour and geopolitical complexity. In this environment, leadership quality is critical to long-term success. Drawing on over 20 years of executive search experience across the travel ecosystem, PartnerWise has seen how AI is transforming recruitment by improving efficiency, research and global talent mapping. However, AI alone is not enough. Travel remains relationshipdriven, requiring cultural understanding, judgement and discretion. When combined with experienced consultants, AI enhances insight rather than replacing human expertise, ensuring the right leaders are identified in an increasingly complex, interconnected industry. AI may have it's uses, but AI alone is not enough. What is needed is a balanced approach to recruitment.
jenny@partnerwise.co.uk partnerwise.co.uk
ROLE OPPORTUNITIES
Looking for your next job? Look no further!
The Hayward Partnership, in collaboration with Partnerwise, is looking to place several roles. Get in touch to find out more:
• Sales Manager Middle East
• Business Development Director
• Ecommerce/Digital SVP
• Business Development Manager
14-16 April 2025 HAMBURG, GERMANY
Get ready...
It's showtime
New happy hours, VIP goodie bags and the return of a catering giant – you can expect all this and more when you come to Hamburg this year. See you there!
Passenger experience professionals from around the world will have the chance to meet with 300 exhibitors, including over 30 new brands, at this year’s World Travel Catering and Onboard Services Expo.
The show, which takes place at the Hamburg Messe on April 14-16, is introducing a number of new innovations this year designed to help shape the future of the onboard experience.
At last year’s WTCE, more than 1,500 confirmed meetings took place at the expo – a 20% jump compared to 2024 – and organisers expect that the figure will be even higher for 2026.
POURING IN
Due to high demand for beverages in recent years, a dedicated Drinks Zone in Hall A4 has been introduced to bring together brands looking to make a splash in the onboard space.
Visitors to the new zone can enjoy twice daily happy hours and immersive tasting experiences that spotlight the latest trends, flavours and formats.
Brands on display include Amrut Distilleries P Ltd and Piccadily Distillery, both Indian companies specialising in single malt whiskies, and GEMELLii Drinks, showcasing its Italian-crafted ready-to-drink lowalcohol mocktails and mixers made with natural botanicals and agave
Meanwhile, female-founded and experience-led Mexican company,
Pimentae, will be looking to wow visitors with its bar-quality, ready-toserve Margarita cocktails.
PICK N MIX
In the popular Discover Zone, also in Hall A4, visitors can explore displays of 40-plus “onboard ready” products in one place.
New for 2026, holders of a VIP Buyer badge can create their own
bag of customised samples. They simply need to browse the display of products, scan the QR codes of the ones they’re interested in, and collect their finished bag in the VIP Bag Collection Point.
BACK WITH A BANG
An expanded show floor for 2026 will include a third hall, Hall A2, dedicated to gategroup and its onboard brands.
The catering giant, which celebrates its 95th anniversary this year, will be filling the entire extra hall to share its expertise and insights on airline catering, technology and the evolving hospitality experience. Its chefs will be preparing daily menus built around a defining culinary trend and served at the Chef’s Table within a “high-end restaurant experience”.
Tuesday, for example, will
explore the way people eat today, mixing influences and moving “comfortably” between cuisines, with bold flavour and “smart surprises”. Thursday’s menus will focus on cooking with intent and making choices that are better for the kitchen and the plant, using techniques such as pickling and fermenting for deeper flavour and ways to use ingredients end-to-end to reduce waste.
Meanwhile, visitors can meet with the teams behind the gategroup production system to learn how they improve flow, reduce friction and build consistency. They can also see how data is being used to sharpen menus and improve performance.
FIRST TIMERS
As always, the New Exibitor Village will allow visitors to browse new brands all in one place, next to the Taste of Travel Theatre in Hall 1.
These new exhibitors will demonstrate how suppliers are adapting to changing traveller demands, from health-focused offerings to sustainable production (see page 28).
BEHIND THE SCENES
The organisers of WTCE have this year introduced The Journey Circle, an advisory network of senior airline and hospitality professionals. These experts are advising on content themes, innovation areas and partnership opportunities to ensure the show reflects the evolving needs and realities of the inflight services industry.
Founding members of The Journey Circle include Simone Walli, Catering Manager, Culinary Art and F&B Onboard Concepts at Austrian
Airlines; Samson Arega, Group VP Customer Experience at Ethiopian Airlines; Tobias Ögren, Head of Inflight Product and Catering at Sunclass Airlines; and Louise Leaupepe, Inflight Experience Senior Manager, Commercial at Riyadh Air.
SPEAKING OUT
This year, a record-breaking lineup of airlines will take part in sessions at the Passenger Experience Conference (PEC), which takes place on Monday April 13, the day before the Expo begins.
Experts from Lufthansa Group, Virgin Atlantic, Saudi Airlines, LOT Polish Airlines, United Airlines, Fiji
Airways and more will join technology providers and industry innovators from Panasonic Avionics, Tangerine, Teague and Caynova AG to address critical operational and strategic questions facing airlines, caterers and suppliers. The day will focus on three core themes – Digital First – Personal, Intelligent & Intuitive; Sustainability and The Eco-Conscious Traveller; and Wellness, Comfort and Human-Centric Design.
From Tuesday until Thursday, discussions will continue at the Taste of Travel Theatre, produced in collaboration with Onboard Hospitality
There will be 15 free-to-attend sessions on key themes from sustainability and technology to special diets, the latest in beverages and boosting ancillary revenue (see pages 22-23).
And, on Tuesday at 5pm, the industry’s movers and shakers will meet at the Taste of Travel Theatre to find out the winners of the 2026 Onboard Hospitality Awards and the Cabin Concept of the Year. • worldtravelcateringexpo.com
LINSTOL NEXT-GENERATION
INFLIGHT HEADPHONES
Designed to elevate every journey with Sound by Bose audio technology.
WTCE 2026 | Booth E430
Don’t miss WTCE’s outstanding seminar programme in partnership with Onboard Hospitality, moderated by Jo Austin
10:30 WELCOME: Jo Austin welcomes you to Hamburg and outlines the programme.
10:40–11:05 WHAT NOT TO MISS!
The WTCE Ambassadors highlight hall trends and exhibitors to watch.
MODERATOR: Shona Thomson RX Global. Panellists: Ambassadors – see page 26. Coffee and pastries courtesy of our sponsor, En Route.
11:15–12:00 CAN AI HELP US UNDERSTAND PASSENGERS BETTER?
How AI and data analysis can help us understand which trends will work onboard. Focusing on Gen Z preferences, optimal loading and menu design to cut cabin waste. Draws on in-depth research with students at Oxford Brookes University.
MODERATOR: Vimal Kumar Rai, Managing Partner, Commercial Excellence Panellists: Kai Kosicki, The Hayward Partnership;
Taste of Travel Theatre
AWARD WINNERS ANNOUNCED TUESDAY 17.00
DAY ONE: TUESDAY APRIL 14
Laura Gambell, Marketing Director, Omnevo; Mike Pooley, Visiting Industrial Fellow, Oxford Brookes Business School; Sarah Rogers, Lecturer, Oxford Brookes Business School.
12:20–12:50 TASTE THE WORLD
En Route will tempt your tastebuds while you learn about the insights that brought them to the table.
13:00–14:00 A FOCUS ON ASIA
Phenomenal growth of low cost and ultra low-cost airlines, together with accelerated international expansion, are transforming aviation in Asia. We ask what's driving this and what's next?
MODERATOR: Jeremy Clark, JCConsulting Panellists: Jon Harwood, VP retail, dnata; David Helm, Director of Asia-Pacific, En Route; Puneet Arora, CEO SATS (India); Mirko Brenzinger, Riyadh Air, Service Manager, Catering Planning.
14:15–15:00 RETAIL COLLABORATION
The founders of The Inflight Network of Knowledge (INK) share insights and the planned evolution of their vision for global airline retail collaboration.
MODERATOR: Lance Hayward, The Hayward Partnership Panellists: Laura Heijmann, Transavia; Michelle Philpot, easyjet; Ilze Silina, Norwegian; Duncan de Boer, Foodcase
15:15–16:00 SUSTAINABILITY AS AN OPERATING 'MUST'
A forward-looking discussion on transforming waste from a compliance constraint into a strategic sustainability opportunity for airlines.
MODERATOR: Marian Brestovansky, IFSA Government Affairs Manager Panellists: Diana Cawley, CEO, Aviation Sustainability Forum; Olivia Stoll, Sustainability Manager at Flying Food Group.
10:45–11:30 THE COST OF GOOD CUSTOMER SERVICE
A standout session as three industry leaders lift the lid on the real cost of customer service, discussing the importance of company culture and staff empowerment, customer promise, channel harmony, optimisation and the use of digital technology across the passenger journey.
11:45–12:45 DYNAMIC INNOVATION IN THE AIRCRAFT CABIN
As passenger expectations evolve and sustainability commitments accelerate, these forward-thinking suppliers explore how innovation is moving beyond incremental upgrades towards a system-level change in how cabin products are designed, manufactured, used and recovered.
MODERATOR: Anne De Hauw, Founder, IN Air Travel Experience Panellists: Samuel Blank, Director of Innovation and Product Strategy, Buzz; Manoj Pridhanani, Creative Director, Plane Talking Products; Vassilios Georgakopoulos, Executive Consultant and Strategist for transformative guest experience in aviation; Nathan Sparshott, Founding Partner, Viewport Studio; Jorge de Luis, Cabin Interiors and CMF Consultant.
WTCE PREVIEW: TASTE OF TRAVEL / 23 Programme details correct at time of going to press
DAY TWO: WEDNESDAY APRIL 15
13:00–14:00 ECONOMY HUNGRY: TIME TO FEED THE MOST NEGLECTED SEAT ON THE PLANE
Come and taste inflight meals on the ground. Nik Loukas, of Inflight Feed, together with the creative Vassilios Georgakopoulos will put on a fun, interactive display and tasting of inflight meals. Nikos and Vassilios will share their insights on each inflight concept, and encourage the audience to comment on and question the meal experience. Suppliers will also be invited to explain the design process and cultural aspects behind inflight meals.
14:15–15:00 SMART CATERING – CAN TECHNOLOGY TRANSFORM YOUR MEAL PRODUCTION?
Automation in airline catering is transforming the industry from a traditionally labour-intensive process into a high-tech, data-driven operation designed to improve food safety, reduce waste and manage costs. This session will explore the world of robotic meal assembly, automated storage, AI-powered demand forecasting and more in the smart new world now taking shape.
MODERATED BY: Vimal Kumar Rai, Managing Partner, Commercial Excellence Panellists: Paul Bilham, Chief Commercial Officer, Immfly; Manuel Hubschmann, Chief Solution Advisor; Viktio; Alexandre Sudron, Director of Catering and Retail, Transavia France; David Hailey, Countifi.
DAY THREE: THURSDAY APRIL 16
11:00–13:00 HOW TO GET YOUR PRODUCT ONBOARD – AN INTERACTIVE WORKSHOP
This is your chance to chat to our panel of industry experts headed by Brett Hooyerink, Marfo, and supported by Nicky Slater, ITW. Joining them will be leading industry mentors: Joe Harvey, Deli Lites, and Julianne Ponan, Creative Nature. We'll hear real life product
15:15–16:00 HEALTH, WELLNESS AND NUTRITION ONBOARD
Wellness is now a mainstream expectation. More travellers want to stick to their healthy lifestyles onboard, and airlines are responding with nutrient-rich menus, low-calorie or low-sodium meals, and functional beverages. We discuss how airlines can ensure passengers don't have to compromise their lifestyle choices and boost customer satisfaction.
MODERATED BY: April Waterston, Editor, Onboard Hospitality Panellists: Rebecca Neale, Category Development Director, En-Route; Isa Ekstam, Food and Beverage team, SAS Scandinavian Airlines Systems; Melissa Adamski, Nutted Nutrition; Cameron Woodward, Senior Manager Dining and Hospitality Experience, Qantas.
16:15–17:00 CELLARS IN THE SKY
A tutored wine tasting with an airline expert exploring what is trending onboard and debating the true value of a wine list. We hear what styles on trend and why vintage is important. Come and enjoy the wines as we get all the tips and some galley cellar secrets!
LED BY: Oliver Dixon, Airline Wine Expert based in Dubai, in conversation with Kelly Stevenson of Jetvine.
you a great opportunity to understand
development stories from Dom Pelling, of Green Gourmet, (using AI to aid innovation) and Ashley Meddings, of Manna from Heaven. These participants are all here to help you get your product onboard and are offering you a great opportunity to understand the onboarding process. A chance to listen, learn and question those who are already succeeding in this industry.
EVENT MANAGER, WTCE
Shona Thomson
We chat with the woman in charge about WTCE innovations, key trends, what’s not to miss, top tips for visitors, and more...
Q. What are you most excited about for 2026?
A As always there are lots of exciting new things at the show. We've got a new Drinks Zone to expand the number of drinks companies and create an exciting dedicated space for everyone. I don't want to give too much away, but expect Happy Hours where suppliers showcase their signature pours and tastings and interactions with the brands.
As always, we’ve also got lots of new exhibitors in our New Exhibitor Village – over 30 to date – and we’re absolutely delighted to be welcoming back gategroup to WTCE this year. They’re back bigger and better than ever and are taking their own hall, so this year WTCE will be spread across three halls. I can’t wait to see what they’ll be doing.
Q. What else is not to be missed?
A Our Ambassador Trails are essential for those with a particular interest in sustainability, wellbeing and technology. These trails make it easier for attendees to meet with exhibitors who have products and services in these areas.
The Taste of Travel Theatre in Hall 1 is a must. It’s great for networking, and En Route International is giving a free breakfast to all Taste of Travel attendees too.
Q. What do you think will the main trends be this year?
A There are so many. We’ve seen a lot
going on in the tech space and how digital innovation is enhancing the passenger experience.
Another trend I expect to dominate is operational efficiency on the catering side. Caterers are constantly looking at what more can be done to meet the demands of airlines and keep costs down. We have some exciting new exhibitors in this space for 2026.
Q. How do you ensure the show reflects what’s going on in the industry?
A Our Ambassador Programme has been a huge success and is back for 2026. This year we’ve also set up the Journey Circle, a brand new advisory group of experienced onboard hospitality buyers who have been sharing insights, ideas and challenges to help ensure WTCE is reflecting their
needs and helping them shape the future of the passenger experience.
Q. What’s your advice for visitors, particularly for first timers?
A Get there early on the first day and walk around the halls to get your bearings, especially with a third hall this year. But the first port of call is to visit the website, which has the full exhibitor and product directories. Arrange as many meetings in advance as you can and use the WTCE app to manage your diary. We’ve also introduced a really handy digital tool called Collect where each of our exhibitors have a QR code on their stand. So, if you’re browsing the aisles and an exhibitor is busy in a meeting, you can just scan the QR code and exchange digital business cards so you can follow up later on. •
Meet the Ambassadors
The panel of industry specialists have returned once again for 2026, devoting their time and expertise to highlighting key innovations to be found at the show
For the third year running, five industry experts are serving as Ambassadors for The World Travel Catering & Onboard Services Expo (WTCE).
These industry specialists represent five key pillars of both the industry and the show: technology, sustainability, special diets, nutrition and beverages.
Aspects of the show have been curated and supported by the Ambassadors, such as sustainability, wellbeing and technology trails, and a brand-new Drinks Zone for 2026.
Read on to learn more about the panel. Visitors can meet the Ambassadors on their stand (1G105). You can also catch them at the Taste of Travel Theatre on Tuesday morning, where they'll be sharing their tips for making the most of the show.
Many of the Ambassadors will also be sharing their expert insight during other Taste of Travel sessions – see the full programme on page 22.
Kai Kosicki: Retail Technology
Kai is a consultant for The Hayward Partnership and Founder of ExpAir, an inflight consulting company specialising in improving onboard passenger experience while maintaining low operational costs. During more than 18 years with the Lufthansa Group, Kai held several management roles and developed strong expertise in business improvement. As Business Development Director at LSG SkyChefs, he led the implementation
of some of the first buy-on-board retail models in Latin America.
Melissa Adamski: Nutrition
Melissa is an Accredited Practising Dietitian and Nutritionist specialising in travel food and nutrition. She founded Nutted Out Nutrition, a consultancy supporting travellers and the travel industry through nutritional guidance, product development and research insights.
Kelly Stevenson: Beverages
Kelly began her career studying wine at British Airways at 18 and spent 21 years with the airline across marketing, commercial, operations and catering. She later managed the airline’s global portfolio of wines and beverages, developing extensive expertise in wine selection and procurement.
In 2020 she founded JetVine, a consultancy supporting producers
seeking opportunities in the global travel retail sector.
Matt Crane: Sustainability
Matt is founder of the Aviation Sustainability Forum and Strategic Projects Lead at SATS. He launched the Aviation Sustainability Forum in 2019 to address airline concerns around cabin waste. The initiative works with airlines and IATA to measure inflight waste and develop circular recovery solutions.
Julianne Ponan: Special Diets
Julianne is founder and CEO of Creative Nature, a leading Top 14 allergen-free food brand.
Diagnosed with severe anaphylaxis at age two, she lives with multiple allergies including peanuts, tree nuts, sesame and chickpeas, inspiring her mission to improve food accessibility for allergy sufferers. •
Delice de France’s mini croissant, available to order onboard now.
World Travel Catering & Onboard Services Expo
Exhibitor preview
Delices de Saint Orens
NEW FOR 2026
This is an artisan producer of premium foie gras and fine French delicatessen, rooted in southwest France. It will showcase carefully-crafted foie gras products and readyto-eat dishes developed specifically for onboard with consistent quality, refined flavour profiles and formats for airline operations. It mixes traditional savoir-faire with modern production standards. Stand 4B70
Foodcase International
The focus here will be on concepting: crafting F&B and packaging stories that elevate the passenger experience and strengthen airline brands. This will include buy-on-board solutions, blending data-driven insights with creative menus; and chef-developed, top14-allergen-free dishes to build passenger confidence. Stand 4D10 and 4C10
Experts on this stand will provide insights into the evolving passenger expectations reshaping onboard dining and inflight retail. The focus is on refined special meals, fresh ingredients and curated retail concepts. Visitors will be able to experience a selection of special meal concepts which demonstrate dnata’s ability to deliver precision, culinary expertise and consistency, as well as gaining retail insights into ancillary revenue opportunities. Stand 1F10
La Compagnie Des Desserts NEW FOR 2026
This company believes dessert is not just a product but a moment of pleasure, a signature and a powerful tool which can differentiate an airline's offer. It is a leading supplier of premium frozen dessert and ice cream working with eight dessert manufacturers in France, Spain and the UK united in a common mission to create moments of pleasure through truly excellent desserts. Stand 4A50
dnata
Farmley
This leading brand within India’s healthy snacks sector is focused on mindful, nutritious and convenient snacks using clean, carefully sourced ingredients. Its diverse portfolio includes Makhana (Fox Nuts) available in eight flavours, and Date Bites, a hero product, crafted with natural dates for guilt-free indulgence. The range also includes Trail Mixes and Berry Mixes designed for energy, wellness and everyday consumption. Already onboard IndiGo, Air India, Akasa Air and SpiceJet. Stand 1F98
Monty’s Bakehouse Visitors to WTCE will have the chance to try new customer favourites. From Italian pizzas, Middle Eastern wraps and golden beignets to flaky sausage rolls and a new selection of hungerbusting breakfast heroes, the latest range of trending snacks celebrate comforting classics. The Monty's Bakehouse team prides itself on doing bakery snacks 'properly' and will be based on the SATS stand alongside its parent-company. Stand 1C60
NomadNibbles NEW FOR 2026
Offering a new innovation in sustainability: a plantable snack box made of seeded cardboard. After enjoying the snacks, the packaging can be planted so the passenger can turn it into herbs or wildflowers. Designed to reduce waste without compromising the passenger experience, this is a tangible way to link sustainability priorities to an enriched passenger experience. Stand 1C101
Blaser Café
This Swiss supplier specialises in the roasting and packaging of coffee for airlines. It produces customised coffee pillow packs for onboard filter coffee machines as well as standardised pods for easy-serve Espresso. Its high-quality coffee solutions are designed to meet the fast-changing needs of customers around the world. As a longestablished supplier to international airlines its team understands the requirements and can provide comprehensive and professional guidance on coffee trends as well as the best way to match a coffee blend to the water being used and the passengers' profile. Formats and fillings are tailored to operational and taste needs. Stand 1D45
Traiteur de Paris
The Crème Brûlée is an iconic dessert from French gastronomy and has now been reinterpreted in a compact, individually-portioned format specifically for airlines. Fully adapted to cabin constraints in terms of height, weight and handling, the dessert is already flying with several airlines. The recipe is faithful to the original and features a rich custard made with cream (68%), egg yolk, sugar and vanilla seeds. The consistently creamy custard rests on a gluten-friendly financier base, made with butter and almond powder, providing stability and ease of handling without the need for a container. It has a 72-hour shelf life after thawing. Stand 1F81
Mrs Bector's Food Specialities
NEW FOR 2026
One of India’s leading and most trusted bakery manufacturers, creating high-quality biscuits, cookies, crackers and baked snacks for global markets in 70 countries. Will present an innovative travelfriendly range designed specifically for onboard servoce. Products include filled sandwich biscuits, flavoured cookies, shortbreads, disgestives and savoury crackers. Stand 1F111
gategroup
LY International Trading Specialises in water served in renewable packaging. Its Aqualy brand features water in cardboard packaging, designed to replace plastic. The company works with practical formats such as 250ml, 330ml and 500ml, combining sustainability, ease of use and cost control. Packaging is customised to turn it into a true marketing tool.
Stand 1F70
Cuisine Solutions
This global leader in sous-vide, brings consistent, quality culinary solutions to inflight catering. With facilities across North America, Europe, Asia and the Middle East, it combines this with local sourcing. New for 2026 are innovations in dining, snacks, buy-on-board and all-day meals using sous-vide for reliability and operational efficiency including a miso salmon bowl and the signature beef dish. Stand 4E10
The global leader in inflight catering, gategroup is marking a 95-year legacy, and unveiling what’s next at WTCE 2026. Visitors will be able to step into an exclusive, immersive experience in Hall A2, a space entirely dedicated to the company. Here they can explore how culinary creativity, smart technology, and more sustainable solutions are redefining the passenger experience, from concept to cabin-ready delivery at scale. Meet the teams behind their airlines’ most trusted inflight moments and discover what’s coming next. Hall A2
EXPERTLY DESIGNED PLAYFULLY DELIVERED
For over 25 years, Buzz has created products that are fun, safe, and trusted by parents and airlines alike.
Our kids’ programs are carefully curated to inspire joy and engage children.
Prepare To Be Inspired
Step into our Kids’ Play Lab, a thoughtfully created and fun space where creativity, design and the world’s best brands come together for young travellers.
We are offering curated kids’ workshops covering the latest kids’ trends, safety, custom and licensed concepts tailored to your airline.
Come and see why Buzz are the Experts at Play. Visit us and book your tailored kids workshop at WTCE stand 4C30.
Novel Foods
This team is behind the Indulge brand and specialises in great-tasting products free from the major allergens designed to support rising passenger demand for inclusive and high-quality food options inflight. This year at WTCE it will be showcasing its latest allergen-free, clean-label snack innovations developed for airline, travel and onboard catering partners, including the launch of Indulge Crunchy Corn Nibbles in new 100g share bags. These snacks offer bold flavour and a convenient format for both onboard and retail channels. New flavours within the Primadeli Authentic Italian Bites range will also be unveiled, alongside new additions to the Primadeli Snackbox portfolio, designed for premium snacking and as a way to offer Mediterraneaninspired variety onboard.
Stand 1G17
NEW FOR 2026
Maisonie is driven by a passion for desserts. It creates bespoke desserts and piping bags for travel catering and onboard service, tailoring its offer to each client and always aiming to deliver a delightful guest experience. The company's goal is to bring flavourful and honest desserts to food enthusiasts worldwide though recipes developed in house. Desserts are presented under its own brand or as a private label. The range spans classic favourites like crème brûlée, tiramisu and chocolate mousse, all made using the finest ingredients. Halal, vegan and no-added sugar options are available.
Stand 1G90
Maisonie Homemade Desserts
Snackboxtogo
This year the company's focus is on new products, including a new range of sandwiches and snacks, and datadriven tools. The team will introduce its Sustainability Monitor, a tool designed to help its partners make more conscious choices by providing clear insights into the environmental impact of their packaging and snack selections. Team members stand ready to demonstrate how the latest products have been developed and show how this data-driven tool can support airline planning. Stand 1G20
World's Best Cheeses
NEW FOR 2026
This business offers an extensive global sourcing, importing, warehousing and distribution programme, procuring from trusted producers and delivering to catering stations across the US. From artisanal to large-scale producers, it sources across multiple regions to ensure quality, price and scale for fresh, frozen and ambient items. Its integrated logistics, cold-chain management and direct-to-station delivery aims to simplify supply chains while maintaining strict food safety and quality for items ranging from whole cheese wheels to individually wrapped portions (plus jams, crackers and pantry items). Stand 1B108
Andros
NEW FOR 2026
This is a French, 100% familyowned company established in 1959. Originally specialising in fruit processing and the production of compotes and jams, it has gradually diversified its range. It is now a multi-national concern with manufacturing on five continents and combines large scale, global sourcing with industrial expertise and continuous research and development to meet the needs of each local market. It makes its debut at WTCE with a range that includes fresh dairy products, compotes, confectionery and frozen desserts. Its brands include the Bonne Maman. Stand 4B62
Nutty Nuts
This specialist presents a curated range of dry-roasted and lightly salted nuts for inflight. Its focus is premium, oil-free roasted nuts that deliver clean flavour and consistent crunch in convenient, portioncontrolled formats. The signature dry-roasted mixes feature almonds, cashews and pistachios, and there are also 'better-for-you' snacking options. Built on quality sourcing and dependable manufacturing, Nutty Nuts offers scalable solutions with strong shelf appeal and premium positioning. Stand 1A44
Gut Springenheide
Based in Germany´s Münsterland region, this speciality producer is well known for its creative, high-quality egg-products. Traditional or trendy, sweet or savoury – what sets these products apart is their artisanal production and gourmet quality. The wide range includes omelettes, eggrolls, frittatas, crepes, fried eggs, tortillas, egg-pancakes, soufflés and scrambled eggs; as well as natural eggshells filled with praline chocolate.
Stand 1C70
Costa Ligure NEW FOR 2026
This company makes its debut at WTCE this year to showcase premium pesto and vegetable-based sauces developed specifically for the international travel catering sector. Its range combines authentic Italian recipes with advanced production standards for BRC-certified products (Grade AA+) designed to meet the highest food safety and operational requirements. Available in a wide range of formats: catering pails, retail jars and single-portion, and production processes used is designed to reduce environmental impact and CO2 emissions. Production processes also ensure consistent quality, extended shelf life and optimal performance onboard.
Stand 1C112
Monbana
NEW FOR 2026
With over 90 years of expertise, Monbana is a specialist in gourmet beverages. It offers everything from indulgent hot chocolates to trendy functional lattes as well as side treats to accompany tea and coffee such as shaped chocolates, chocolate squares or sticks. Crafted in northwestern France by expert baristas and chocolatiers, each product uses the finest ingredients. All products come in small formats and individual portions in sachets or flowpacked and aim to elevate the onboard experience with a touch of French indulgence. Stand 4B68
Boncafé International
NEW FOR 2026
Joe & Seph’s
Exhibiting award-winning gourmet popcorn alongside a new chocolate collection launching with elegant Neapolitan chocolate squares. The popcorn flavours range from Salted Caramel to Goat’s Cheese & Black Pepper and use 100% natural ingredients. Available in a variety of pack sizes. Stand 1F52
This heritage coffee producer has a focus on delivering high-quality coffee and other complimentary beverages for airlines. It specialises in coffee pillow packs and an extensive selection of non-coffee beverages from premium teas and matcha to indulgent chocolate drinks and flavourful bubble teas. Each product is designed with both the passenger and the crew in mind. Stand 1D98
Deli Lites Ireland
For over 20 years, Deli Lites has created fresh, chef-led solutions for travel. Based in Northern Ireland, the company partners with leading airlines across Europe and is now expanding globally. With a proven track record, it prioritises handcrafted recipes to ensure great taste at altitude; balanced menus (from convenient graband-go snacks to premium Business-class dining); and seasonal rotations with trending flavours and healthy options. It offers highvolume manufacturing, scalable supply chains and reliable deliveries to meet US operational demands. The team believes food should always create memorable moments, even at 35,000 feet.
Stand 1D91
La Sablésienne
A leader in French gastronomy, creating gourmet products which build on the legacy of the 1670 Marquise de Sablé's eclectic collection of gastronomic and refined sweets. Products include shortbread cookies, sweet and savoury recipes. Stand 1E85
The Drinks Bakery
Pâtisserie Fabié
This French family-owned manufacturer specialises in premium sweet and savoury solutions and draws on a 90-year heritage for its customised inflight solutions. With expertise across Economy, Business and Lounge concepts, it focuses on highquality, cost-efficient products for onboard. The team will present a new range of vegetarian savoury recipes developed in response to growing airline demand. The team champions reliable, flexible and high-quality solutions. Stand 4B70
Delice de France
Creates award-winning, premium savoury snacks that are expertly flavour-profiled to pair with drinks such as Champagne or fine wines, craft beer, whisky and classic cocktails. At this year's WTCE the team will spotlight its new DRINKS TWISTS range, described as pure, rough, layered, buttery pastry, compressed and twisted with big, natural drink-pairing flavours. This range has three flavours available in 20g mini bags and 35g buy-onboard bags. Made in an artisan French bakery, the DRINKS TWISTS flavours include Green Olive and Parsley, French Garlic and Herbs and Emmental Cheese and Onion Confit.
Stand 1A18
NEW FOR 2026
Alongside signature breads and premium sweet treats, Delice is highlighting its focus on sustainability and format flexibility. It offers unparalleled agility across multiple SKUs, from ready-to-bake to fully baked ambient and individually-wrapped formats. This ensures Delice meets modern onboard demands without compromising on quality. Stand 1E108
Piccadily Agro Industries
NEW FOR 2026
The Piccadily Distillery will be showcasing India’s growing prowess in the world of fine spirits, presenting its flagship portfolio. This selection features Indri Triple Cask Indian Single Malt, Indri Dru (Cask Strength) and Camikara Rum, India’s first premium aged pure cane juice rum. Through innovation, craftsmanship and terroir-driven spirits, Piccadily aims to place India firmly on the map as a global, premium spirits manufacturer. Stand 4C65
Castello Monte Vibiano
Represents Italian excellence and sustainability in travel. Running the first farm globally to achieve certified zero CO2 emissions (without using offsets), the company is a leader in premium monodose olive oil and condiments for airlines. Its Vibi Mediterraneo food range celebrates authentic Mediterranean flavours and its wines follow V.I.V.A. sustainable viticulture methods. Stand 4C40
Optimum Solutions
Offers a food solutions service curated specifically for the airlines with a strong focus on site-fresh food options that elevate quality and the passenger experience. The range includes fresh and frozen SPML options, handhelds, wraps, pizzas and salads. These are complemented by charcuterie, condiments, dips,spreads, a bakery and dessert programme, beverages and snacks. Stand 1G25
Whittard of Chelsea
Founded in 1886, Whittard of Chelsea has been guided by a singular purpose: "to inspire the discovery of the exceptional". Its goal is to craft products which "delight, surprise and exceed expectations". Named after London's Chelsea district, where distinction and daring have long coexisted, it continues to honour its heritage while embracing innovation. The team sources the finest tea, coffee and hot chocolate, respecting time-honoured traditions while playfully defying convention. It is active in over 40 markets worldwide. Stand 1B84
Chelsie's
Chelsie’s creates handcrafted, clean-label snacks and breakfasts in its own roastery in Stockholm, Sweden. The range includes granola and roasted nuts made tray by tray with carefully selected ingredients to give an authentic, homemade feel. 100% vegan, gluten-free and clean label, the products have no additives and come as both organic and non-organic options. Available as white label brands.
Stand 4F35
AMENITIES (AND MORE!)
Milk
Attending with a new generation of inflight products, Milk focuses on delivering value beyond the journey while supporting wellbeing and neurodiversity. The team uses recycled, recyclable or compostable materials wherever possible and combines high-impact branding with functional, inclusive design. Stand 4D21
Clip
Clip is marking its 10th anniversary at WTCE with a showcase of award-winning products created over the past decade. It will also show newly-launched products including the SWISS Premium Economy amenity kits, EVA Air Economy tableware and TGV Inoui Optimum tableware. A celebratory drinks evening will invite customers and partners to raise a glass to its successes to date. Stand 1E60
Procurall Solutions
A women-owned inflight travel specialist redefining passenger wellness with sustainable, science-backed innovations. It will debut new brands in its wellness portfolio including skincare, textiles and mood enhancing products, all rooted in a commitment to environmental stewardship. Stand 4D50
GISPOL
The GISPOL team focuses on fully bespoke solutions that transform onboard service into a memorable brand experience. It will highlight premium collections across all classes developed in materials such as porcelain, glass, plastic, paper and cardboard. Its integrated in-house processes are set up to translate brand values, cultural inspiration and storytelling into cohesive concepts. Stand 4F30
Flightparts
Flightparts' eco-friendly inflight collection is designed for airlines, blending sustainability with practicality to enhance service and support environmental goals. Stand 1C98
Skysupply
With overs 30 years experience in the development of inflight products, Skysupply will present a comprehensive product portfolio including amenity kits, blankets, pyjamas, slippers, children’s sets and toys for all cabins. The company develops customised solutions tailored to airline brand identities and operational needs, with a strong focus on quality, functionality and sustainability, as well as offering co-brand concepts. Stand 4D38
Buzz
Highlighting signature creativity and innovation through products created in collaboration with leading luxury brands. A Kids’ Play Lab will showcase vibrant design ideas for young travellers; and The Buzz Limelight Showcase will unveil game-changing luxury brand partnerships, new tableware collections, textiles and material innovations. The Buzz Happy Hour will run from 4pm daily at the Tom Dixon Bar. Stand 4C30
Linstol
Set to unveil: The Art of Delivery, a celebration of the craftsmanship behind every arrival. This focuses on the precision and intentional design of every product. Newest innovations in advanced audio technology, curated amenities and sustainable materials will reflect a commitment to elevating passenger comfort while supporting operational efficiency and ecoresponsibility. Stand 4E30
Plane Talking Products
The Plane Talking Products team will be focused on The Art of Innovation as it believes: "Every skill is an art and every maker an artist". It will be at WTCE to celebrate an inhouse expertise which brings more than four decades of aviation craft to every detail. From first sketch to finished cabin, the team aims to marry technical mastery with quiet imagination, letting intelligence and creativity meet so innovation becomes something passengers can touch and feel. It believes art is not decoration but a way of being: manifested through products and the experiences they enable. Stand 4C70
Miles GSE
Located outside the Hamburg Messe, this latest-generation catering truck is designed for safe, efficient and reliable inflight catering operations. Built to current IATA regulations, the vehicle offers high-lifting stability, precise platform alignment and advanced safety systems for secure aircraft approach and service. The ergonomically-designed cabin and intuitive controls enhance operator comfort and productivity, while optimised body insulation helps maintain food quality during transport. The Miles Smart System onboard allows remote access capability and real-time operational diagnostics to improve fleet management.
Todd Research and XRC
Walther Trowal
MEIKO
Spotlights a compact warewashing system which hygienically cleans full- and half-size trolleys, with a capacity of up to 40 trolleys per hour, including drying (5l water/ trolley). A data module in the control system recalls all relevant hygiene data, and the system addresses time, space and staffing pressures. Stand 4B30
Bodd
and operational
Showcasing a partnership with XRC, to deliver trusted screening solutions for critical infrastructure worldwide. The latest joint innovation is a trolley X-ray scanner, purpose-built for the inspection of inflight supplies. Designed to screen loaded trolleys quickly and non-intrusively, this advanced system enhances detection capabilities while minimising handling delays, and operational disruption.
Stand 4F11
Devion
NEW FOR 2026
This company with display its new generation of BRA cutlery cleaning systems which cleans thousands of cutlery pieces per hour, fully automatically. All food residues are consistently removed without the need for costly pre-cleaning or soaking. The cutlery discharged from the system is absolutely clean and completely dry, without any water spots, and free of germs. On average the caterer's cutlery cleaning costs are decreased by about 30% using this equipment.
Bodd's 3D scanners are purposebuilt to accurately size large workforces, consistently and privately, to ensure staff get the correct sized uniforms. The scanners can also be used to support corporate and employee health and wellness programmess, for a healthier, safer workforce. Currently working with United Airlines. Stand 4B34
Devion's RivoLoad is a reliable, hygienic and modular automation solution for loading meal trays and drawers into airline trolleys. Designed and built in Belgium, it integrates easily into existing kitchens or filling lines and helps caterers ensure consistent, predictable throughput. Stand 1C18
Stand 4F21
NEW FOR 2026
This company designs and manufactures high quality, durable and safe ground support equipment. It is a leading manufacturer of CT8400 catering trucks for the Airbus A380 upper deck, and also makes catering trucks for narrow and wide body aircraft and many other vehicles and equipment. It exports to over 70 countries from factories in Turkey. Stand 1G11
Timsan
Immfly
Immfly will showcase its new LEO-enabled Digital Ecosystem, combining Gogo’s antenna technology, Eutelsat’s high-speed LEO network, and Immfly’s light-weight Equilux server. This delivers reliable, low-latency connectivity to narrowbody fleets. Designed for LCCs and ULCCs, the solution offers high-speed performance with minimal installation time and capital outlay, enabling airlines to run their cabins as an extension of their digital ecosystem. The solution supports real-time payment processing and helps elimate revenue leakage.
Stand 1C89
C8Rtech
LSG Group’s technology division is now operating as a dedicated and independent brand called C8Rtech. Its team has 25 years of specialised expertise in airline catering IT solutions, and is a strategic partner for innovation. It offers integrated solutions that enhance transparency, streamline operations and reduce waste across the catering ecosystem. These include The Catering Suite software platform for airline caterers, and The Inflight Suite software for planning and executing inflight operations.
Stand 1G86
LimeFlight
Showcasing what it calls the 'ultimate solution' for managing inflight services, LimeFlight offers a seamless end-to-end framework that spans planning, implementation, and analysis. It combines load planning, meal planning, flight ordering and inventory management in one system to optimise galley and meal services.
Stand 1A20
Wet-Nap Europe
Wet-Nap will introduce the Wet-Nap VIP towel tray, which comes pre-moistened for easy handling by the cabin crew. Just put the tray in the oven for a few minutes and serve. Stand 1D54
GK Aviation
GK Aviation provides water-based, non-toxic cabin disinfectants, cleaning solutions, and air fresheners to ensure a safe, hygienic, and comfortable environment for both crew and passengers. Stand 1G85
Gumpearl
Gumpearl aims to modernise everyday oral care by offering innovative, sustainable alternatives to traditional products. Its toothpaste tablets are designed for the conscious travellers to use in onboard environments. They help to reduce single-use plastic and water use while maintaining a premium passenger experience. The company will use WTCE as a platform to connect with partners across the onboard and travel industry, and looks forward to exploring new ways of working with airlines which want to upgrade their onboard offerings in a more sustainable and innovative ways.
Stand 4F35
Growing into a new era with G ispol
Ahead of WTCE, Gispol is investing in its connected industrial footprint, development capabilities and international outlook.
For companies serving the onboard sector, growth is no longer only about adding capacity. It is about creating the right structure to move faster, collaborate better and innovate with greater confidence. That is precisely the stage Gispol is entering now, as the business advances into an important new chapter of its evolution.
At the heart of this transformation is a major investment in physical infrastructure. In Portugal, Gispol is bringing its three factories together within a single industrial park, alongside its warehouses and offices, creating a more integrated operational model for the future. The objective is not simply to expand, but to build a stronger and more organised company across every area of the business.
CEIQ acquisition
This step is significant because it coincides with Gispol's full acquisition of the CEIQ complex, where the company had previously occupied only
part of the site. Securing the entire complex gives Gispol the space, control and flexibility to shape an environment designed around its own long-term ambitions. It is a practical move, but also a symbolic one: a clear sign of confidence in what comes next.
Consolidated efforts
The benefits of consolidation will be felt across the organisation. With production, warehousing, logistics and office teams operating side by side, communication can become more direct, coordination more fluid and decision-making more agile.
Just as important, the new set-up will reinforce Gispol's commitment for innovation. The company is creating a new showroom and a dedicated department for prototyping, testing and trials, with capabilities that extend beyond product development alone.
That matters because innovation in onboard hospitality increasingly depends on detail: the performance of materials, the reliability of products,
the efficiency of development cycles and the ability to respond quickly to changing customer expectations. By strengthening these capabilities, Gispol can turn ideas into viable onboard solutions more effectively.
This period of transformation is not limited to Portugal. Gispol is also preparing a new production unit in Delhi, India, extending the company's international footprint. The message is clear: Gispol is widening its international platform for the future.
As WTCE 2026 approaches, Gispol has a strong story to bring to Hamburg. This is not simply a story of expansion, but of purposeful evolution – of a company creating the infrastructure, organisation and innovation capacity needed for its next phase of growth.
In a sector shaped by constant change, that sense of readiness may prove to be one of Gispol's greatest strengths. • gispol.pt
SERVICEWARE
RMT Global Partners, Sabatelli and Direct Food Services
This stand collaboration brings together RMT’s serviceware range with Sabatelli's authentic Italian food offerings and Direct Food Services expertly sourced, airline-ready catering programmes. The show partnership aims to show how thoughtful serviceware and quality culinary programmes work hand in hand to enhance the onboard experience.
Stand 1D50
Narumi Corporation
Applying decades of grinding and firing expertise from bone china production, Narumi has turned eggshell by-products into an upcycled material which it can be integrated into the bone china body of its products. This is part of an ongoing effort to use more sustainable resources. It replaces a portion of the calcium component in bone china with the eggshells material, so products contain over 50% sustainable resource. Visitors will be able to touch and see the new products on the stand.
Stand 1A80
Aviva FZE
Aviva specialises in a wide range of products including amenity kits, bedding and textiles, paper products, headsets, cutlery, and crew luggage. Visit the stand to discover its innovative use of biodegradable Breakdown Plastic (BDP).
Stand 4C50
Sola
This key supplier for cutlery, hollow-ware, and service items works with over 90 airlines around the world, major cruise lines and railway companies as well as the world leading hotel and restaurant chains. In addition to its stainless steel cutlery ranges, it designs, manufactures and supplies coffee pots, tongs, baskets, aluminium oven inserts and many other inflight items.
Stand 1E52
Sky-Blue Inflight NEW FOR 2026
This UK-based design house combines manufacturing expertise with user-centred thinking for onboard products that reflect an airline’s identity and perform seamlessly. Its collections reflect elegance, efficiency and environmental responsibility. Stand 4D61
Xiamen Kairunair
In addition to traditional durable plastic, reusable tableware, this team will also show disposable and sustainable inflight catering products. These plates, bowls and trays are made from responsibly-sourced plant-based materials which are both commercially compostable and engineered for multiple uses. There will also be fully biodegradable condiment sachets and shakers designed to combine fine dining and environmentallyfriendly concepts. Stand 1D81
John Horsfall
Drop by this stand to see the launch of bespoke bedding products developed for the new airline, Riyadh Air. Created in close collaboration with the carrier, the bedding delivers consistent passenger comfort, supports wellbeing and complements the cabin interiors. The stand will also feature an innovation area with latest bedding and onboard products, material innovation and new ideas. Stand 1F58
Telatex
NEW FOR 2026
Telatex is a French textile engineering company specialising in high-quality cabin solutions. Built on over 160 years of expertise, the company combines European craftsmanship with global manufacturing capabilities to deliver reliable, compliant and brandenhancing products. All aviation textiles can be developed to comply with applicable fire safety standards.
Stand 1B102
Sigma Vietnam
NEW FOR 2026
A Vietnamese manufacturer of premium linen products, Sigma has a fully-integrated production facility for the weaving, dying, printing, cutting and sewing of textile products. A member of BCI Cotton and with BSCI, OEKO-TEX, GOTS and Detox certifications, it will showcase tableware, bedding and loungewear. Stand 4B82
Dibella NEW FOR 2026
This company specialises in high-performance, certified sustainable textiles, tailored for the cabin and crew areas. The range includes durable and functional products such as headrest covers, pillowcases, napkins and trolley-overlays as well as bed linen and pillowcases, all designed to meet the demands of onboard use. The team's focus is on quality, customisation and environmental responsibility to ensure cost-efficient solutions that enhance the passenger experience. Stand 1A38
Hangzhou Banff Down-Feather
This textiles manufacturer produces quilts and pillows for the First and Business cabins. It supplies many well-known airlines, providing high-quality and comfortable onboard bedding that meets the strict standards of the industry. Strong production capacity allows for product customisation and tailored bulk runs.
Stand 1E99
Onboard Logistics
A regular at aviation exhibitions for the past 23 years, this company features cabin and galley waste solutions which will all be on display on the stand. The team supports the airline industry in developing new inflight products to help cabin crew in the management of waste in during a flight. The products also support cabin crew in waste segregation. Stand 1E111
Driessen Catering
Visitors can experience innovation first hand on this stand and discover just how light the Hybrite Ultra Lite trolley really is. Weighing only 14.1kg, this full-size trolley, sets a new benchmark for lightweight performance in the catering industry. Every kilogram saved reduces aircraft fuel consumption, saving approximately $38 per trolley a year, while lowering CO2 emissions on every flight.
Stand 1A35
TROLLEYS
Cruise hospitality sets sail
WHAT: F&B@Sea WHERE: Miami
WHEN: April 16-18 2026
F&B@Sea, a cruise food and beverage expo from Seatrade Cruise, will spotlight the trends, innovations and leaders shaping what guests will eat and drink at sea next.
Aimed at cruise line buyers, culinary and beverage teams, suppliers and media, F&B@Sea returns with an even stronger emphasis on connection, introducing enhanced spaces designed to bring cruise line decision-makers and suppliers together in more meaningful ways throughout the show.
New for this year, the Matchmaking Café will offer a café-style lounge for buyers and suppliers to meet, while The Lido Deck, a reimagined take on last year’s Speakeasy, will provide a chic, beach clubinspired retreat on the show floor.
The Taste & Learn Lounge will offer buyers the chance to see industry trends and innovations come alive through a curated programme of live culinary masterclasses and mixology showcases.
On track
WHAT: Innotrans WHERE: Berlin
WHEN: September 22-25 2026
Taking place every two years, Innotrans is back on track for a bumper show in 2026. The last edition of the show in 2024 attracted 2,946 exhibitors and an impressive 69,214 visitors from 128 countries.
A unique feature of InnoTrans is its outdoor and track display area, where everything from tank wagons to highspeed trains are displayed on 3,500 metres of track. innotrans.de
Back for 2026, The Bistro will continue to serve as F&B@Sea’s tasting destination, where exhibitor products are transformed into elevated menu items that demonstrate how ingredients and beverages can translate into cruise environments. seatradecruiseevents.com
Going solo
WHAT: IFSA WHERE: Dallas WHEN: September 9-10 2026
After several years of co-locating in California, IFSA and APEX Expos will be held separately this year. The International Flight Services Association will hold the 2026 IFSA Global EXPO in Dallas, Texas, at the Gaylord Texan Resort and Convention Center in Grapevine, approximately four miles from Dallas-Fort Worth International Airport. APEX, meanwhile, is moving to Singapore. ifsa.aero
CALENDAR
JUNE 3-4
Aviation Festival Americas Miami Beach Convention Center Florida, USA terrapinn.com
JUNE 4-6
France Air Expo Lyon, France franceairexpo.com
JUNE 9-11
APEX FTE EMEA 2026 Dublin, Ireland apex.aero
SEPTEMBER 16-17
Lunch!
ExCeL, London lunchshow.co.uk
Please come and say G’day at WTCE stand 1G69 on April 14-16 2026 in Hamburg
Travel Nutritionist
Dr Melissa Adamski discovers Manna From Heaven, an Australian caterer that prioritises wholefoods
Real food, real results
The concept of ‘eat real food’ continues to make headlines, driven by new dietary guidelines and research.
Nutrition experts encourage diets based on wholefoods – foods which are close to their natural state or minimally processed. However, ultra-processed foods (UPFs) now make up a large part of diets worldwide.
UPFs are now common onboard. With increasing calls to eat more wholefoods and growing passenger interest in wellbeing, airlines and caterers should consider how their menus reflect the ‘eat real food’ message.
Ingredient check
Nutrients in food are essential for good health, but advances in nutrition show that fibres, bioactives and the food matrix are important too. As food technology advances, we’re shifting from wholefoods towards UPFs, which can have reduced nutritional quality and changes to the food matrix. Not all processing of foods is an
issue – after all, washing vegetables is considered processing. It is when extreme processing occurs that concerns arise. UPFs are often made with ingredients you wouldn’t find in your kitchen.
For example, a 100% chicken breast differs from a pre-packaged version which lists the following ingredients: Chicken Breast, Water, Modified Starch (1414 Maize or Tapioca), Acidity Regulators (326, 262), Salt, Sugar, Soy Protein, Mineral Salt (451), Vegetable Gum (407), Natural Flavours, Preservative (223 Sulphites), Egg. These differences raise questions for taste and health.
When creating menus, airlines and suppliers should consider ingredient quality and levels of processing. Ingredient lists reveal how foods are made and their nutritional value –helping identify if a meal or product truly supports the ‘eat real food’ ethos. This is important as more passengers look for healthier, less processed options when travelling.
Doing it right
A great example of this in action is Manna from Heaven, who recently invited me to take a closer look at their chicken and leek pies. I was impressed by the team’s commitment to wholefoods, which showed through in their recipes and ingredients.
Preparing chicken stock from scratch using chicken bones the traditional way rather than using flavours was a unique highlight of the pies, along with using 100% roasted chicken (with no additives) and vegetables straight from the markets. These examples showcase the dedication to quality ingredients and a wholefood’s philosophy. This is no small feat given the unique challenges of inflight food service.
By prioritising wholefoods in onboard catering, airlines can not only support passenger wellbeing but also enhance the overall travel experience. So, next time you fly, take a moment to check the ingredient list of your food – what story is the ingredient list telling you? • mannafromheaven.com.au
Food & Beverage
The drinks that airlines serve in their premium cabins should reflect their brand and make them stand out from the crowd, says our expert Popcorn, cookies and ice cream are firm favourites for a mid-flight sugar kick but health-conscious passengers are increasingly looking for snacks with cleaner and more nutritious ingredients
Julie Baxter looks at the influences that are forming Generation Alpha and explores how European carriers are adapting to their F&B education
eard of Generation Alpha? If not, you soon will. By the late 2020s they will become the largest, most diverse and digitally savvy consumers in history.
Born in the early 2010s, they are now entering their teenage years and are the children of Millennials, making up a cohort expected to number around 2.2 billion people worldwide.
As brands begin to understand who they are and what they might want as adults, a complex picture is emerging. Early brand exposure, global influences and strong digital habits are already shaping how this generation engages with food.
For businesses hoping to win their loyalty, nuanced and thoughtful engagement will be essential. For the F&B sector, the question is simple: what are they eating?
Parental guidance
In Europe at least, many
of these children are growing up in households where their Millennial parents have spent years embracing global flavours, health-focused diets and convenient but customisable meals.
These parents increasingly value ethical sourcing and sustainability, while still demanding quality and affordability. This is the generation that elevated avocado on toast into a cultural icon,
embraced poke bowls and oat milk, and filled social media feeds with gourmet burgers, fancy pizzas, smoothie bowls and chai lattes.
Health has become central to their routines.
Fitness tracking, gut-health diets and functional foods are now commonplace, with kombucha, kimchi, fermented foods, plant-based options and high-protein products are firmly established in many households.
According to research by Innova Market Insights, Millennials show an unusually strong engagement with food, with 69% describing it as “a passion” in their lives.
Nearly half consider sustainability very important when choosing food and drink, and they are more willing than other generations to pay extra for products they perceive as sustainable.
At the same time, food security, affordability and quality remain priorities, with more than 80% actively seeking information about product safety and sourcing.
For food brands, transparency is therefore critical. Sharing clear information about sourcing, sustainability and nutritional value helps build trust with consumers who increasingly expect it.
At the same time, the demand for functional foods that promise tangible health benefits continues to grow.
Technology also sits at the heart of Millennial food behaviour. More than a third track their diet or nutrition digitally, while even more use
technology to research food options, plan their purchases and order meals.
Up high
Many of these consumer behaviours are now being reflected onboard.
Across European airline catering programmes, the traditional idea of inflight food is evolving to mirror how people eat on the ground. Marc Warde, Foodcase Global Special Meals Programme Director, believes the shift is clear.
Demand for functional foods that promise tangible health benefits continues to grow
“Across European buyon-board and economy programmes, ambient meals are being reimagined to reflect how people actually eat on the ground,” he explains.
“They’re influenced by street food, casual dining and slow-cooked comfort rather than legacy airline formats. The result is a broader, more confident ambient offer that delivers flavour, texture and choice without sacrificing operational reliability.”
One example is the Foodcase Lemon Peri Peri Chicken. Using chicken thigh rather than breast and a bold lemon, garlic and chilli marinade, the dish delivers a flavour profile passengers recognise from the high street. Served with vegetable rice, it offers familiarity and vibrancy while remaining suitable for ambient service – an important factor in buy-on-board programmes.
Plant-based meals are also evolving beyond obligation. Foodcase’s Golden Glow Dahl, for example, combines slow-simmered lentils with toasted cumin, turmeric and clove-scented
Above: SAS built its Flavours by SAS Business around three principles: Focused, Forward and Upbeat. Below: Millennials elevated avocado on toast to a cultural icon
rice to create a dish that is both vegan and satisfying. “It’s vegan, yes,” Warde says, “but more importantly it’s a dish people choose because it feels nourishing and complete.”
Snack time
Another trend gaining momentum is the growth of snack-based dining. Grazing boxes – variously labelled tapas, antipasti, mezze or snack boxes – are becoming a highly effective format in European onboard retail. Their appeal lies in flexibility, believes Warde. Passengers can eat at their own pace and enjoy variety, while airlines benefit from shelf stability and operational simplicity. Increasingly, these boxes are being curated around local tastes rather than generic assortments.
The Borrelbox created for Transavia is one example, featuring recognisable Dutch brands such as Old Amsterdam cheese and Kesbeke pickles. By drawing on familiar local products, the concept delivers both authenticity and instant recognition.
don’t need explaining what they’re eating – they already know it, trust it and want it. In a retail environment at 35,000 feet, recognition removes friction from the buying decision and turns a snack into a small moment of pleasure.”
They're influenced by street food, casual dining and slow-cooked comfort
Retail inMotion has taken a similar approach with Austrian Airlines. Its KnabberNossi Snack Box features pretzels, buttery pastries, cheese pops and salami pretzels made with 100% Austrian meat. Since launching in May 2025, it has generated around 2,600 sales each month.
Street-food culture is also influencing airline menus.
En Route has partnered with Farm2Plate to introduce items such as bao buns, naanwiches and shaobing buns, while Foodcase offers a Tex-Mex Taco Bowl combining chipotle beef, cumin-spiced rice, sweetcorn and roasted peppers. Leaning into food-truck culture gives passengers something bold, familiar and informal – and through expert suppliers the offer can be structured enough not to collapse when eaten.
Jason’s to develop a range
tomato and basil, ham hock with Cornish
At British Airways, meanwhile, Tourvest has partnered with sourdough specialist Jason’s to develop a range of buy-on-board toasties, rolls and sandwiches built around traditionally fermented sourdough bread. Fillings include mozzarella, tomato and basil, ham hock with Cornish cheddar, hog roast and chicken salad.
Culinary experience
At the same time, growing concern about obesity and ultra-processed foods is driving renewed interest in simplicity, balance and authenticity. Passengers increasingly look for ingredients with recognised health benefits and are drawn to products that combine nutritional value with natural flavours.
Developed with catering partner Newrest, Scandinavian Airlines (SAS) has built its “Flavours by SAS” Business around three guiding principles: Focused, Forward and Upbeat Food.
For Warde, the power of familiar products should not be underestimated: “Passengers
should not be underestimated: “Passengers
“Focused Food” emphasises nutritional balance and clarity of flavour. Dishes might include pickled carrot with seaweed and cucumber,
Above: Tourvest joined forces with UK-based sourdough specialist Jason's for a range of buy-on-board snacks on British Airways' flights Left: The 'Flavours by SAS' initiative was developed in partnership with Newrest
roasted hazelnuts, smoked Danish bresaola or tuna ensaladilla paired with fresh greens. Desserts feature naturally sweet ingredients such as mango, passion fruit and blueberries.
“Forward Food” reflects contemporary culinary techniques such as controlled pickling, precise cutting and curated plating, while “Upbeat Food” highlights vibrant colours and refreshing flavours designed to energise passengers.
Elsewhere, airlines are experimenting with more adventurous dishes. Iberia, for example, has introduced a slow-marinated octopus infused with thyme and served with smoked paprika potatoes, Mediterranean pisto and violet potato aioli. Served on a traditional terracotta plate that passengers can take home, the dish delivers an authentic expression of Spanish cuisine.
According to Warde, these dishes demonstrate the growing maturity of inflight menus.
The in-betweeners
While Generation Alpha is still young, its immediate predecessor – Generation Z –is already entering adulthood and beginning to influence onboard food trends
While students acknowledged that eating habits sometimes shift while travelling, many still expressed interest in healthier options – balanced meals combining taste, cost and nutritional value
Customisation also emerged as a key theme. Students showed preference for meals that could be tailored to personal dietary needs, supported by clearer information about ingredients and sourcing.
The power of familiar products should not be underestimated
In spring 2025, first-year marketing students at Oxford Brookes Business School undertook a live client project with The Hayward Partnership and Nutted Out Nutrition exploring how Gen Z views nutrition, diet and food choices when travelling.
Led by tutor Sarah Rogers, 197 students worked in research groups to conduct surveys.
Many suggested digital tools could enable this –allowing passengers to explore meal details or personalise selections before boarding.
Transparency and social media were also highlighted as influential factors, while respondents emphasised that food should contribute to the travel experience itself, offering something authentic or memorable.
Future path
Whether Generation Alpha will ultimately follow their Millennial parents’ food habits, align more closely with Gen Z – or rebel against them both – remains to be seen. For now, Mintel’s Global Food & Drink Predictions suggest consumers may soon move beyond daily protein or fibre obsessions in favour of a broader diversity of ingredients.
Future travellers may seek both the trusted and the novel: heritage ingredients and traditional remedies with recognised health benefits, alongside playful foods that combine flavour, texture and visual appeal.
For onboard menu planners, that should provide more than enough food for thought. •
Clockwise: Grazing boxes are growing in popularity; Iberia's slow-marinated octopus is authentic and adventurous; Street-food inspired snacks developed by En Route and Farm2Plate
Sw t
sensations
With passengers wanting increased variety alongside healthier food options onboard, airlines are upping their sweet snack game, says Jo Reeder
Sweet treats are eternally popular with passengers looking for enticing snacks in between meals on long-haul flights.
Popcorn, cookies, ice cream, chocolate bars and sweets have always been the go-to snacks of choice, creating moments of joy, putting passengers at ease with familiar everyday offerings onboard.
But just as there has been a noticeable shift in what people want in a main meal, there’s also been a shift in how people snack. Passengers now expect elevated presentation, regionally inspired choices, snacks made with clean ingredients that align with dietary preferences, plus healthconscious, trend-forward options.
Multiple choice
One of the biggest trends airlines are seeing is ensuring there’s something on offer to suit all tastes. What full-service airlines are serving in between meals on long-haul flights in all cabins matters now more than ever.
Virgin has witnessed this shift in appetites onboard and has adapted accordingly. Hari Ghotra, Senior Manager – Inflight Food and Beverage Development at Virgin Atlantic, said: “Our approach is to be as inclusive as possible, ensuring there’s something for everyone. We’ve developed an internal snack framework to help guide this, covering sweet, savoury, chewy, indulgent, healthy and allergen-free options.”
Last year it launched its own signature ice cream with a bespoke flavour profile, Cherry Pie in the Sky, created exclusively for the
Upper cabin. It also serves a chocolate ice cream lolly in Premium and Economy. In addition to this, Wander Wall offers a range of self-service snacks for Premium and Upper Class passengers, including strawberry fizz sweets from Yumma Candy, chocolate bars from Seed & Bean and dried mango from Kooky.
Giving passengers these signature Virgin touches, says Ghotra, is designed to help pass the time during the flight and delight people with unexpected treats. “For some customers they’re on a holiday of a lifetime; for others it’s a regular commute. Our role is to create moments of surprise, such as our movie treat service offering ice cream or sorbet, alongside more functional options like biscuits to enjoy with a coffee or to keep children entertained. Flying can take people out of their comfort zone, so if we can put them at ease and make them smile along the way, that’s a win.”
Pass the popcorn
and popcorn is an integral part of the movie experience. We offer a wide range of popcorn flavours from salted to cheddar cheese, but the best-selling flavour is salted caramel.
“Airlines are moving towards more premium snacks like our popcorn, that offer passengers a superior experience for only a small premium on the cost.”
Branded bites
When it comes to sweet snacks reflecting an airline’s signature brand, Matthew Farrell, VP of Culinary Innovation and Development at AMI Group, said: “I think working with an up-andcoming or well-known branded partner is a value add for an airline and its passengers. Getting that brand to take a signature product and make it exclusive to the airline is a great play and is something we’re seeing more of.
Ice cream and snacks remain some of the most anticipated parts of onboard dining
“Other worldwide trends I’m seeing is even more food doubling up as functional, quickly converting viral trends into creative products, unexpected partnerships, even greater culture fusion, alongside some virtue signalling.”
He agrees that having ice cream or a sweet treat on long haul flights mid-service is something passengers really appreciate. “Yes of course it provides ‘entertainment’, but it’s also a differentiator,” he said.
Keeping it cool
One sweet snack that goes hand in hand with movie time is popcorn. Joe & Seph’s supplies popcorn to airlines who serve it on both day and night flights. The premium popcorn is in packaging specifically designed for airlines, and each piece has an intense taste ensuring that even small portions taste good.
Adam Sopher, co-founder and CEO said: “We think it’s important to delight passengers during a flight. So many passengers on long-haul flights are using the inflight entertainment system
One airline doing things differently is United. Enter the ice cream sundae cart in United Polaris Business Class. “Ice cream and snacks remain some of the most anticipated and memorable parts of the onboard dining experience. Our ice cream sundae cart is consistently a highlight for customers in our Premium cabins. It’s more than dessert – it’s an experience and a moment of delight during the flight,” said the United Airlines Culinary Team.
The airline partners with Tillamook Creamery for its vanilla bean ice cream and rotating
Clockwise from left: Keeping ice cream cool presents logistical challenges onboard; Sweet snacks can provide a memorable inflight touchpoint for passengers
limited time offer flavours, thoughtfully curating modern sweet and savoury snack offerings that resonate with customers. In a highly competitive industry, signature food and beverage moments like these are powerful differentiators. They create lasting impressions and build emotional loyalty.
United’s ice cream cart is offered during the primary lunch and dinner services in Premium cabins with snack offerings available in all cabins across daytime and nighttime flights.
Of course, serving ice cream at 30,000 feet isn’t without its challenges. Virgin’s Ghotra said: “The key challenge is ensuring ice cream stays frozen and safe until it’s served. Our chillers are carefully managed and we work closely with manufacturers to test melt points so products perform properly inflight.”
opposite direction by enhancing the Economy experience with more choices and fresher components. Virgin is also delivering different dining experiences across all cabins and is currently working on new product development to bring even more fun and personality into the Economy offering.
Keeping ice cream properly frozen on an aircraft is always a logistical challenge
United’s Culinary Team echoes this. “Keeping ice cream properly frozen on an aircraft is always a logistical challenge. The menu planning team works closely with catering operations and inflight teams to ensure the integrity and quality of the product from catering kitchen to onboard service. Temperature control, storage constraints and timing of service all require careful coordination.”
With some passengers preferring not to be disturbed after the main meal service and on late-night departures many airlines also now offer self-service snacks like biscuits and fruit. There’s no single formula, but strong brand consistency is key when it comes to sweet snacks onboard. Those airlines doing things differently and adding a personal touch are the ones that will leave passengers wanting more.
Ghotra said: “Signature products help customers associate memorable moments with our brand. Sweet treats are just one part of that, but they play an important role in showing that we care, that we curate thoughtfully, and that we want customers to enjoy flying with us and come back again.
Personal touches
Where some airlines are cutting back, United has moved in the
“Every touchpoint matters, from the welcome to the main meal, snacks and even the farewell. We give all customers landing sweets in every cabin as a final goodbye – a small packet of Love Hearts. It’s a simple gesture, but it makes people smile, whether they’re a child or a grandparent, and it’s a lovely way to end the journey.” •
Above from left: Virgin Atlantic aims to offer something for everyone; Joe & Seph's popcorn is an easy premium switch
Free to sparkle. Free to enjoy.
Non-alcoholic sparkling drink.
WE WANT TO SHOWCASE OUR SOLUTIONS TO OUR VALUED CUSTOMERS
gategroup's return to WTCE will be one to remember, says Nele Wallays, Director, Customer Experience, gategroup
Gategroup is proud to return to the World Travel Catering & Onboard Services Expo (WTCE) in 2026. Following the recovery of the aviation industry after the pandemic, this moment represents an important milestone for our company and for the sector as a whole.
In recent years, our priority has been driving innovation across our global operations and reinforcing our supply chain to ensure consistent and reliable delivery of premium service to our customers every day. Today, we are proud to say that these efforts are on track and delivering results.
Next phase
The aviation industry is entering a new phase of growth and innovation, and with it comes evolving passenger expectations. Travellers increasingly expect an onboard experience that mirrors the quality, diversity, and
creativity of experiences on the ground. Through close collaboration with our long term data science and consumer trends partners, we truly understand the changing needs for both our airline customers and their onboard guests.
Grand plans
At WTCE gategroup will focus first and foremost on what defines us best: our passion for hospitality, our culinary expertise, our innovative industry solutions, and the strength of our extensive ecosystem of partners. Visitors can expect an open and welcoming space designed for meeting, networking, and exchanging ideas with our leadership team, subject matter experts and travel industry partners. Highlights at the stand will include the presence of our talented chefs, who will showcase tastings and culinary demonstrations inspired by future-looking food trends. We will
also present our innovation roadmap, demonstrating how gategroup is transforming the entire catering journey, from menu creation and culinary design to production and onboard execution.
The future of onboard customer experience will be built through creativity, collaboration, and innovation. From catering to tableware, retail and technology, train catering, and lounges, gategroup brings together a full spectrum of capabilities that enable seamless, sustainable, and memorable experiences for every guest, every day. gategroup’s return to WTCE runs in parallel with celebrating our 95th anniversary. We are looking forward to welcoming you at our booth in Hall 2 – a space to connect, exchange perspectives, and explore how innovation can shape the future of onboard hospitality.
gategroup.com •
Glass half full
Premium drinks at altitude can raise the bar in First and Business cabins, acting as a key differentiator between airlines. Kelly Stevenson reports...
In premium cabins, airline beverage programmes are far more than a courtesy pour – they are brand expressions, culinary companions, marketing tools and competitive differentiators.
Passengers in First and Business increasingly expect ‘the bar’ to be on par with high-end restaurants and stylish bars. The world’s airlines are responding with carefully curated selections, high-profile partnerships, signature cocktails and thoughtful non-alcoholic alternatives.
Iconic pours
Champagne and wine have been poured at
35,000 feet since the dawn of commercial flight. Nowadays, airlines are leaning into this heritage and tradition whilst introducing a selection of modern delights alongside.
For example, Singapore Airlines has, over the decades, built a reputation for cultivating artisanal ‘Grand Marques’ such as Krug Grande Cuvée and Taittinger Comtes de Champagne for its premium cabins. The key is selecting bottles (and vintages where relevant) that both perform well at altitude and express ultimate prestige.
Japan Airlines (JAL) uniquely serves extremely rare Salon Champagne on select international flights in First only due to its scarcity, and it has
done since 2007 – creating a clear differentiation and signature luxury offering.
Something special
Iconic and bespoke wines are where we are seeing a shift toward terroir-driven selections from world-renowned regions and boutique producers. United Airlines, for example, has introduced premium wines from prestigious producers like Domaine Serene (awardwinning Oregon Pinot Noir and Chardonnay) into Polaris. On January 1 2025, Laurent-Perrier La Cuvée Champagne came in as the complimentary, consistent feature in Business – a notable step up for a US carrier. One to look out for in 2026 is a custom label featuring the airline’s signature centennial year logo.
or long-term relationships that ensure passengers can have their favourite pour sway the customer at the point of booking their ticket? In many cases, absolutely.
In the spirit
A truly premium beverage programme goes beyond wine. There are plenty of examples of quality despite the challenges creating a bar at 35,000 feet presents.
Global portfolios are tailored to customer preferences and market expectations
Seasonal or celebrational special pours enhance the guest experience. For the British Airways centenary in 2019, an exclusive cuvée of Hattingley Valley Blanc de Noirs English sparkling wine was developed to celebrate the occasion. This came alongside a unique beer: Speedbird 100 (after the airline’s call sign), the mark two of which ‘Speedbird OG’ still flies today. Emirates takes things seriously with a longterm agreement ensuring only its passengers get to enjoy two very premium tipples. As the only commercial airline in the world with exclusive rights to serve Champagnes Moët & Chandon and Dom Pérignon, both quality and prestige are paramount.
Do the unique offerings from JAL or Emirates,
Emirates now offers an impressive array of over 40 premium spirits and beers, with Chivas Royal Salute 21-Year-Old Scotch as a standout favourite in First cabins.
Air India’s refreshed spirits lineup includes Aberfeldy 21-year-old single malt Scotch and Hennessy VSOP cognac in First, plus Roku Gin in Business – illustrating how global portfolios are tailored to customer preferences and market expectations. Virgin Atlantic has always mixed up an impressive cocktail list and recently mimicked the Red Head, of lounge fame, in Upper Class via a ready-to-drink solution. But perhaps one of the most iconic and enjoyed cocktails at altitude is the Bloody Mary. One of the most prominent trends this decade has seen the customer demand a more premium Bloody Mary with high quality, natural ingredients versus bland concentrate tomato
From left: Moet & Chandon is served exclusively on Emirates; The Pickle House tomato juice is popular on Virgin Atlantic
juice or high-salt or high-sugar infused mixes.
In 2025, Virgin created an exclusive label for their Upper Class offering of the quintessential quality UK brand: The Pickle House tomato juice mix (launched in March 2023). Moreover, they changed to offer aircraft-wide, highlighting the importance of the airline’s approach to partner with quality British-made products and independent B Corp brands.
And Virgin are not the only ones – see if you can spot the world’s best ‘Mary’ mix when you next fly – now listing on airlines all over the world and growing in popularity. Carton concentrate move over…
Of course, not all premium beverage innovation is alcoholic. Saudia Airlines has partnered with multi-award-winning Jukes Cordialities to offer premium alcohol-free drinks in Business and First network-wide. They demonstrate that non-alcoholic premium offerings can be treated with the same intention and care as traditional alcoholic pairings and mixes satisfying passengers who seek refined alternatives.
Taste the difference
Modern premium travellers are more sophisticated and conscious about what they drink. Trends shaping airline beverage programmes are changing. For example, there has been a surge in interest in provenance: onboard guests increasingly ask where a wine comes from and why it was selected.
certainly see a move to functional drinks with proven health benefits. Bizarrely, these feature mainly in the less premium cabins in the sky, sold inflight, rather than in the most premium sections of the plane – an improvement in smoothie, energy shots and quality of juice offerings would surely be most welcomed by high fare-paying passengers.
Looking forward
The premium airline experience should be in line with a five-star hospitality experience
Whilst many airlines have always tried to offer quality in the cellars and bars that fly around the world, looking ahead innovation will come in the following ways.
We’ll see an ability to preorder ensuring a favourite tipple can be added to the experience – if the customer wants Chateau Petrus 2010, they shall have it!
The overall desire amongst consumers to choose products with a focus on sustainability absolutely extends to the beverage cart. Airlines are increasingly looking at options that harmonise more with the environment such as organic ingredients, lower carbon footprint and fair-trade sourcing.
It will come as no surprise that health and moderation are trending. Alcohol-free cocktails or craft non-alcoholic beers, like Athletic Brewing Co. on American Airlines for example, are no longer afterthoughts. The future will almost
There’ll be more exclusive blends, brews and mixes co-developed with brands and experts, focused on quality at altitude, as well as sustainable sourcing and packaging aircraft wide. Differentiation that better showcases the quality of drinks lists in premium cabins versus the availability of more appealing drinks available to buy in the least premium cabins will be key.
The premium airline experience should be in line with a five-star hospitality experience on the ground. There are those leading the charge, but others need to catch up quickly. •
Clockwise from right:
Jukes Sparkling Red is an alcohol-free alternative to red wine; A specially-labeled Laurent-Perrier bottle to commemorate United Airlines' centenary this year
Untitled-1
The stress that flying can add onto our digestive systems can leave passengers feeling quite uncomfortable inflight, explains Dr Melissa Adamski
Have you ever experienced bloating or abnormal bowel movements during or after a flight? If so, you aren’t alone.
It is common for people to experience digestive discomfort like bloating, stomach pain, or changes in bowel habits when flying. The environment on planes, along with changes to lifestyle and routine, can lead to these uncomfortable gastrointestinal symptoms. So how does flying contribute to our gut health and can the food and beverages consumed onboard help make a difference?
Stress factors
The gastrointestinal system, often simply called the ‘gut’, includes the stomach as well as the small and large intestines. Technically, it encompasses the entire passage from the mouth all the way to the ‘other end’. Several factors related to the plane environment can influence our gut and how we feel. For example, at altitude, the air pressure is lower, which can cause the gases in our gut to expand – just like when you see bags of chips (crisps) expand on a plane. This can result in uncomfortable bloating. It is also well-known that the environment onboard a plane is quite dry with low humidity. This can affect hydration levels, causing dehydration which in turn can contribute to constipation and the slowing down of digestion.
Clocking in
Flying is a round-the-clock activity, with flights departing from airports across the
globe at all hours of the day and night. As a result, passengers may find themselves awake throughout the night while travelling, and food and beverages can be served at any time within airports and onboard planes. Research in chrononutrition highlights that when we are sleeping at night, our digestive system is also resting. When we eat at a time when our body believes it is time for sleep it doesn’t necessarily digest the food well, with food moving more slowly through the digestive tract, and not digesting as efficiently. This can also lead to gastrointestinal symptoms and discomfort.
Staying put
Balancing act
It is important to balance up the prebiotic fibre content of meals and foods
Diet plays a key role in gut health. Both individual foods and our overall eating patterns have an influence on gastrointestinal symptoms and health. With this important link between what we eat and our gut, it brings menu and meal concepts at the airport and in the sky to the forefront of travel nutrition innovation. Utilising what is known about food and gut health, onboard caterers can develop meals and menus that actively support passengers’ digestive comfort, helping travellers arrive at their destination feeling their best. There are both components of foods and combinations of foods which may contribute to (and exacerbate) gastrointestinal symptoms.
Furthermore, sitting down and being sedentary for prolonged periods on a plane can also contribute to bloating. The seated position can make it harder for gases and food to move through the digestive system. Not moving around also has a similar effect, as being physically active can help gases to pass through the digestive tract, helping to reduce bloating and moving food through the system. Taking all these factors into account, it’s no wonder that many people feel a bit off in their stomachs after flying.
For example, it is important to balance up the prebiotic fibre content of meals and foods. Prebiotic fibre is important for health, yet can cause gas – which, as we know, can be painful, especially inflight. Examples of prebiotic-containing foods include onions, garlic, Jerusalem artichokes, asparagus, beetroot, and legumes. It’s important to note that these foods are not bad for you – prebiotics are very important for health – but considering a balance for meals inflight that could assist with reducing discomfort could help passengers to be more comfoetable. Matching gut friendly foods with factors such as flight departure time, duration of the flight, and the types of foods and ingredients available for catering can play a valuable role in supporting passengers’ wellbeing during travel. With travel wellbeing firmly in the spotlight, gut health is an area that holds great potential for travel nutrition innovation.
Written by Dr Melissa Adamski PhD, Travel Nutritionist and Founder of Nutted Out Nutrition.
•
How to...
manage food recalls
Dealing with a food recall in the air has added complexities, says Roger Hancock, CEO of Recall InfoLink, who shares his expert advice
KNOW THE IMPLICATIONS
Recalls occur more frequently than anyone would like, including in the air. Recently, a major commercial airline diverted to a nearby airport after inadvertently serving contaminated food mid-flight. In a separate incident, an airline pulled meal service on 200 flights due to a food safety issue in its cabin kitchen. Unlike food safety incidents on the ground, unique circumstances can escalate these issues in the air. For instance, incapacitated airline crew members can put flight safety at risk. Also, since airplanes lack sufficient lavatory and medical facilities, severely ill patients can’t access immediate care for severe illnesses mid-flight, which could be life-threatening in certain circumstances.
REC A LL PR ODUCT WARNING
involved must take fast, appropriate action, so being prepared before a recall occurs is key.
IDENTIFY THE PROBLEM
PLAN AHEAD
Recalls happen even when food businesses follow effective food safety procedures. What matters is how you handle them and this starts with proper planning. Developing and practicing a recall plan in cooperation with your trading partners helps minimise damage, protect your brand, and even strengthen customer loyalty and professional partnerships. When food safety breaches and recalls affect airlines, everyone
Determine what the problem is, how widespread it is, and what the potential impact might be. Identify exactly what products were affected, using specific product names, SKUs, lot numbers, production dates, customer and distributor contact details, ingredient sources and shipping logs. Pinpoint where contaminated products are located and ensure they’re pulled immediately from airplanes, flight kitchens, and across the supply chain.
COMMUNICATE EFFECTIVELY
Communicate quickly and accurately, using integrated systems to coordinate with trading partners. Communication
must be clear, direct and actionable. Convey what happened, what needs to happen next, and what situations may arise with passengers and crew. Adjust communication as circumstances evolve – for example, if the scope of the recall expands.
MONITOR AND ADJUST
Track actions taken and document product destruction. Utilise tech solutions that automate tracking, send re-notifications, expand reach and build real-time progress reports for regulators and your team. Document everything, creating a recall report that includes all details of the incident, including information about the product(s), reason for the recall, percent of recalled products located, and so on. Use automated reports to make this a lighter lift. • recallinfolink.eu/en
Better snacks, smarter solutions
Discover a new standard in onboard snacking WTCE 2026 · Stand 1G17
Authentic Italian Bites
Making memories Multi-sensory
Adding multisensory elements to meal service can add a ‘wow’ factor to inflight dining, says Rebecca Neale, Category Development Director, En Route
Passengers are no longer comparing meals purely on taste; they are evaluating how the entire experience makes them feel. Globally, dining on the ground is starting to feel more immersive, emotional and sensory-rich, and so expectations are rising at altitude too.
Multi-sensory dining is no longer a theatrical novelty reserved for fine dining or premium cabins. It is fast becoming a purposeful customer experience strategy helping airlines respond to heightened passenger expectations. By thoughtfully combining taste, texture, aroma, visual cues and even sound, we’re now seeing airlines create meals that feel more satisfying, memorable and adding additional value to both the passenger and the airline itself.
Changing demand
Across food and hospitality globally, value is increasingly defined by experience rather than volume of food. We’re seeing smaller portions, snackable formats and tasting-led menus across the board. This is growing in appeal, driven by moderation trends and changing attitudes to indulgence.
At altitude, this matters even more. Unamirich ingredients, layering and contrasting textures can elevate dishes that might otherwise feel flat. Visual presentation and tactile elements engage additional senses and help meals feel more premium, across all cabins.
Make an impact
It has to be said that multi-sensory dining does not have to mean high-end or highcost. Many of the most effective passenger solutions are simple, from a warm injected bread roll with a familiar aroma to a crunchy garnish that adds sound and texture.
Our cheese programme is a solid example
These moments tap into emotion, creating a stronger connection between passenger and brand
of this – perfectly pairing unexpected garnishes with artisanal cheese to surprise and delight passengers. These moments tap into emotion, creating a stronger connection between passenger and brand. We are already seeing airlines experiment successfully in this space. From curated coffee rituals and regional menu storytelling, to enhanced tableware and cabin ambience, dining is increasingly being treated as part of a wider narrative, not just a service function. For airlines and caterers, the opportunity lies in rethinking dining holistically.
Multi-sensory design encourages closer collaboration between menu development, service design and brand strategy. Done well, it can improve passenger satisfaction and strengthen brand differentiation. en-route.com •
A meeting of
Great minds
Emerging trends and challenges in airline catering came under the spotlight when industry leaders got together at the ACA Leadership Symposium
Airline executives, catering service providers and industry experts put their heads together at the second Leadership Symposium of the Airline Catering Association in Toulouse. The one-day event gave leaders the opportunity to exchange knowledge and share best practices to drive improvements in service quality, operational efficiency and sustainability in a fast-evolving market. Presentations and panel discussions threw up a number of key themes as the day unfolded, all centred around how the industry can improve the onboard passenger experience.
THE POWER OF AI
Artificial Intelligence is helping to provide more accurate data to enable airlines and onboard caterers to meet passenger needs and, in turn, reduce waste, delegates heard.
Rosine Allené, Air France VP Inflight Services and Supply Chain, said the airline can now better predict the number of meals that will be consumed onboard based on data from the same flight on the same date a year ago. “AI is a real asset. We couldn’t do this in such a good way two years ago,” she said.
Shashank Bhardwaj, Air India DVP Inflight Services and Experience, agreed. “Menu planning is more refined. We can sharpen the pencil.”
Agnieszka Bargieł, LOT Polish Airlines, said AI can help track key information such as the type of passengers. “We would even know, for example, how
many are connecting passengers,” she told the conference audience.
But catering leaders pointed out key gaps in the data. “It’s a very complex environment, from getting the product in, running it through the operations, and then getting it on the plane. What you don't measure, you don't manage,” said Christoph Schmitz, gategroup CEO.
“There are still these pockets where we don't really know what's going on, but we are gradually getting there with AI and video-based tools, which should lead to a much more efficient process and potentially also lower unit cost.”
LACK OF DATA SHARING
While caterers and airline professionals agreed that data is vital to meet passenger needs, both sides called for the data to be shared more freely.
“The airlines have a lot of data on their customers, but it's not being shared at the moment for all kinds of reasons, one of them being data protection,” said Schmitz at gategroup. “I personally believe that data, data mining, getting the right data, and then doing the right things based on that data, is going to be the future.”
Bhardwaj at Air India said data insights need to be integrated with the caterers' systems.
Above: Outgoing MD Fabio Gamba and ACA President Jonathan Stent-Torriani welcome delegates; Robin Padgett, dnata Divisional VP Catering, shares his insights on a panel
“Both parties need to work very closely. We need an exchange of data,” he said. “Caterers have their data and we have ours. If we collaborate we can always come up with the best solution – for the airline, but also for the caterer.”
Michiel van der Eijk, KLM Catering Services CEO, said another challenge is distrust in the data. “So many times I’ve had people tell me there’s a gap between the chef on one side and data scientist on the other. The chef will tell the data scientist, ‘Your data is interesting, but I've been doing this for 30 years, so I know how it works’."
SHIFT TO BUY-ON-BOARD
Robin Padgett, dnata Divisional SVP Catering, believes the best way to meet passenger F&B needs and reduce waste is to move to retail.
“Retail takes away a lot of the ambiguity we have for a full service model. It's really simple to tell if someone doesn't like what you're doing onboard because they don't buy it,” he said on a panel.
“That gives you an unprecedented ability to understand consumer habits and understand your whole supply chain, in a way we just simply don't have with the full-service model.
“My personal vision for the future is that I hope we see a lot more retail onboard, and we see that as a way of engaging with the customer to sell them the product they actually want. Because with the full-service model what we often do as an industry is guess what the end consumer would like, and we're making a hash of it.”
RETURN TO QUALITY
The focus on quality is returning to the onboard F&B sector, according to catering leaders.
ACA LEADERSHIP SYMPOSIUM / 75
“Before 2020 we were in a really difficult spot,” said Padgett at dnata.
“Customers were not investing in their product. It was a race to the bottom. But since 2020 we are seeing the consumer is prepared to pay the fares and airlines are prepared to invest in products. It’s been a very exciting time to see people prepared to put money back into differentiating their individual brand through F&B and it’s one of a few differentiators airlines can make.”
Allené at Air France agreed. “I think more and more customers don’t buy a ticket because of the fare any more. The comfort of the cabin and the F&B is more taken into account,” she said.
Above: Airline catering leaders discuss key issues on a panel
Below: Rosine Allené, Vice President Inflight Services and Supply Chain, Air France, takes part in a lively panel debate
SOCIAL MEDIA INFLUENCE
Airlines and caterers were advised to embrace the new opportunities presented by social media but also be aware of the potential dangers.
Bargieł at LOT Polish Airlines said comments by influencers on inflight F&B can have a significant impact on passenger choice.
She also believes it’s now even more vital than ever to take care of “every single person” onboard.
“You can have one passenger who has a bad experience but they might have 10,000 followers,” she explained.
Newrest Chairman and Co-Founder Jonathan Stent-Torriani, and outgoing ACA President, agreed the sector is highly vulnerable to negative online posts. But he believes feedback on social media can also be used to gain knowledge about what passengers want and need.
“Our own misconceptions can sometimes be corrected by good insights from social media,” he noted.
“Yes, there's a downside to it in terms of being careful not to let it run its own life, but there's an upside to it too, in terms of actual knowledge and being able to use those trends to deliver smarter and better for your customers.”
aca.catering
A friend in AMI
Marrying premium taste with operational simplicity is where AMI Group thrives. Find out how it can support airlines departing the US
For international airlines operating flights departing the US, having a reliable and innovative partner on the ground is more than a convenience – it’s a strategic advantage.
AMI Group’s North American footprint delivers just that, giving airlines a nimble, reliable and solutions-driven partner that manages the complexity of the US food and beverage operations while elevating quality and operational efficiency. With a long-established presence across key areas like culinary design, sourcing, logistics, and co-packing, AMI offers a fullyintegrated approach tailored to the unique requirements of international carriers. From culinary development and product readiness to supplier coordination and operational alignment, every step is designed to deliver consistent excellence.
ensuring every tray looks intentional, indulgent, and consistent. This level of detail reflects AMI’s commitment to marrying premium taste with operational simplicity.
Cutting edge
By eliminating the
across markets, the programme brings a refined, artisan experience to inflight service without the usual challenges: logistics, spoilage risk, or inconsistent presentation.
Airlines can confidently introduce premium cheese selections
time and labor, while airlines can confidently introduce premium
thoughtfully crafted rather than mass-produced. Supported by AMI’s strong access to both specialty and imported cheeses, and our capability to scale flavour stories consistently
The result is an offering that delights passengers through both appearance and taste, simplifies execution for your operation, and inspires confidence among airline partners. It’s just one example of how AMI Group’s North American operations help international airlines deliver an elevated culinary experience that meets the expectations of today’s global traveller.
To learn more, please contact: Marcel Kahlow at mkahlow@amigrp.com, David Sharp at dsharp@amigrp.com, and James Duff at jduff@amigrp.com. •
WE NEED PEOPLE WHO CHALLENGE THE WAY THINGS HAVE BEEN DONE
Jonathan Stent-Torriani, Newrest Chairman and co-owner – and outgoing ACA President – reflects on this year's Leadership Symposium
It was really amazing to see how much alignment there is between different parts of the supply chain, from our airline customers through the caterers, to downstream supply chain, equipment manufacturers, IT, Artificial Intelligence, and so on.
I think there is already a common understanding that we expect challenges going forward, but also that there are more tools and choices available to us, whether that’s AI or technology or automation. But there is a recognition what we, as the Airline Catering Association (ACA), need to work together to impact major decisions on behalf of the industry. We need to standardise and help our customers find clearer and simpler systems between the various parts of the value chain. There needs to be clear regulation and a set of rules for food safety management, because right now there are too many audits
and sometimes they are inaccurate. This is an area where we can help our customers and the whole industry to simplify the process and make it more efficient.
Push back
We can also work more in collaboration with our airline customers to reduce food waste. If we spot an issue of crew waste, for example, we should be able to go and speak to people at a high level in that airline and say ‘OK, I can keep charging you for 1,000 of these a day and then throw 900 away, but this isn’t helping either of us’. It’s our job, as caterers, to push back and discuss how we go about measuring waste to benefit the whole industry.
I'm also happy that the focus has now come back to the quality of product. As caterers, we need to have the courage to stand up and say ‘No, I can’t do that product you want for 22
and a half cents. Please go and do that somewhere else’. But at the same time, there are opportunities with technology and AI which can help us to improve processes and productivity, and as ACA, we can work together with our peers and customers to build models which are more resilient longer term and will improve quality, sustainability and performance.
Fresh thinking
It’s also great to see the growth of the organisation, particularly with the arrival of younger, smaller, more nimble entrepreneurs that bring a very positive and challenging vibe to all of us. You know, it's very straightforward; if everybody just works in a pure hierarchy and says the same nonsense over and over, you don't get any better. We need to have people who challenge the way things have been done in order to improve and move forward. •
WE ARE CONFIDENT IN DELIVERING AUTHENTIC FLAVOURS
Dawn O’Neill, Global Head of Sales at Marfo FMA, offers insight into the caterer’s global scope and future plans for growth
With a new production facility opening in the United States in 2027, alongside investment into other sites and the future of the business, Marfo FMA (Fleury Michon Group) is expanding and developing its already impressive global reach and expertise.
Looking East
We’re noticing that Western airlines are increasingly asking us to develop dishes with Asian flavours. If you take the US, for instance, Korean and Indonesian food are high on the agenda, while Indian food is also popular.
We’re seeing that airlines are wanting not just chicken and pasta but that the chicken might become a butter chicken, with more Asian flavour and spice.
We are confident in delivering authentic flavours and dishes that our airline partners are proud to serve to their passengers.
Looking West
Marfo FMA’s transatlantic setup gives airlines a sense of security that’s becoming more important every year. With kitchens on both sides of the ocean, we can keep supply chains moving even when regional challenges pop up – something that is particularly important as we experience geopolitical tension that can shift things overnight.
For carriers trying to keep menus consistent across continents without sacrificing efficiency, this mix of local expertise and global alignment becomes a real advantage.
Our presence on both sides of the
Atlantic isn’t just a logistical choice –it’s something we believe genuinely strengthens the inflight experience and the partnerships behind it.
Looking forward
Over the next few years Marfo FMA will continue to invest in the future of the business. In 2027, we will open our first production facility in the United States. We will make a significant investment in our new plant while also supporting local sourcing and supply chain logistics in the region. This will add additional capacity to our North American operations that until now have been served from our existing facility in Quebec, Canada.
This represents an important milestone for Marfo FMA (Fleury Michon Group) and is firmly grounded in our core values: culinary excellence, food safety and the long-term development of our teams. marfofma.com •
Design & Innovation
84
Radical rethinking
A sharper focus on cost and sustainability is prompting airlines to take a whole new approach to their onboard amenity kits
We see glassware evolving as an art form – with designers incorporating texture, abstract shapes and unusual silhouettes
96
Nature by design
Suppliers of inflight tableware, cutlery and amenity kits are drawing inspiration from landscapes, cultural symbolism and natural materials to help soften the flying experience
90
Raising a glass
Glassware is taking on an elevated role in the onboard dining experience, bringing the wow factor and adding to an airline's brand identity and cultural storytelling
Radical rethinking
The twin pressures of cost and sustainability are inspiring some airlines to rethink the amenity kit model. Julie Baxter discovers some unexpected results
Cut costs, improve sustainability, enhance passenger personalisation: surely these are the holy trinity of many an amenity kit brief. But when Icelandair also decided to change the usual model and add an ‘on demand’ element, they discovered they could achieve all three with a remarkable win, win, win innovation. Working with Skysupply, the team focused on a distinctive range of amenity bags created in partnership with Icelandic abstract artist Inga Elin and themed around the weather that the
airline’s base destination is famed for. They then began discussions with their crew and agreed a new system of delivery – whereby kits would be given on request and filled only with items each passenger chose for themselves. The item requests would be taken just like a drinks order, and despite some initial hesitancy that this might create more work onboard, the system launched in October and has received nothing but positive feedback from passengers and crew.
Thorunn Guðmundsdóttir,
Onboard
Services and Procurement Manager, Icelandair, explains: “This change might well mean we can increase our service levels while cutting costs, being sustainable and increasing personalisation. Feedback has been very positive with passengers feeling it’s an extra service and feels more like pampering, and crew are completely supportive. Our only regret is that we didn’t do it sooner.”
The on-demand model was initially rolled out on North American routes in Business, and was motivated by a drive to save money and cut the waste seen regularly in the shape of abandoned or half used kits which couldn’t be effectively recycled. Success so far suggests roll out across the network will follow.
Surprise demand
The team predicted around 60-70% of passengers would want the kit but the data to date shows only 30% actually request them, and most ask for just one or two inclusions – most popular are lip balm, hand lotion and eye shades.
items that match their preferences which, the airline reports, enhances the sense of care and personalisation but again eliminates the waste. Developed in collaboration with Avant, a Londonbased skincare brand known for its sustainability and performance, passengers can choose what suits their personal ritual from a range that includes Avant eye-restoring pads, a face mask, and Humantra electrolyte pouches.
Passenger profiles are changing... so one kit does not necessarily suit all
Guðmundsdóttir adds: “We know our passenger profiles are changing and becoming more diverse, so one kit does not necessarily suit all. By giving them choice we discovered kits are a ‘nice to have’ for some, but not a ‘must have’ for all, and presenting them as an option has added an extra, positive interaction with crew.”
Options offered include: a sleeping mask with a pattern that matches the bag, a paperwrapped dental kit with a bamboo toothbrush and toothpaste, paper-wrapped earplugs, socks and lip balm and hand cream from sustainable skincare range Verso Skincare. Very few passengers ask for everything.
BeOnd has worked with Aviva along similar lines and presents passengers with a curated amenity tray. They can browse and select
Fiji Airways has also debuted what it calls an eco-conscious ‘deconstructed amenity concept’ exclusively for Business in a partnership with skincare brand Beauty Thinkers. The offer allows guests to build their own personalised kit from a curated selection of Beauty Thinkers’ wellness items. A spokesperson says: “This approach empowers mindful choice, reduces unnecessary single-use waste and enhances the premium experience through meaningful crew-guest interaction. The deconstructed kits can serve as a tangible expression of our brand values, blending comfort, cultural storytelling, luxury and environmental responsibility.”
Changing focus
For years many airlines have been measuring just how many people take their amenity kit home and actually value it, compared to the number that leave it behind, and these initiatives show they are slowly waking up to the fact that in many cases they are wasting money and can in fact offer a differentiating and better product
Left: Icelandair's on-demand amenity kits have proved popular with both crew and passengers
by changing the model.
In partnership with Linstol, LEVEL, the lowcost, long-haul airline of the IAG Group based in Barcelona, says it is introducing a new concept for its amenity kits from May 2026. The kits will be offered free of charge to Premium Economy passengers and for purchase by Economy passengers under the ‘Fly your Way’ tagline. Instead of the traditional one-size-fitsall kit passengers will be able to choose from one of four individual packs best suited to their journey intentions:
or festive items.”
She also flags up a challenge in implementing such change. “Not all suppliers wanted to work with us on this. Some were very worried that the kit numbers would drop significantly – and so too their income from us. While everyone talks about sustainability, some do still resist change for the sake of money.”
While everyone talks about sustainability, some resist change for the sake of money
‘Sleep your way’ features a sleep mask, earplugs and socks; ‘Enjoy your way’ has headphones made from recycled plastic for inflight entertainment; ‘Glow your way’ features a comb, vegan lip balm, and a facial mist from HAAN; or ‘Smile your way’ has a toothbrush and toothpaste by HAAN. All items are packaged in a reusable canvas bag, with a design inspired by Barcelona that will change every three months.
Guðmundsdóttir identifies a further benefit to the Icelandair model. “This system allows us to change the products we offer at any time. We are not locked into a year or two years' worth of the same kit, we do not need huge stocks, so we can adjust and add, for example, seasonal summer
Learning opportunity
Wolfgang Bücherl, MD of Skysupply says: “Sustainability for amenity kits is challenging but also very interesting and opens up opportunities for innovation and change.
"There are pros and cons with every sustainability choice, but we were excited to work on the partnership with Inga Elin and to focus on the design, the storytelling, and the materials of the pouch.
"The challenge on stock is that you of course don’t know what passengers will choose and you don’t want to run out, but there are learnings coming in on that all the time.
"This model is not yet really a trend exactly, and it is easier for a smaller airline, but it does make sense for those which really prioritise sustainability as a part of their brand.”
Above: Korean Air's Graff kits are made of Saffiano ‘Recycled PET’ faux leather
Discover the Lacoste Kit on your next flight with
Above: BeOnd presents passengers with a curated amenity tray to choose items from, allowing them to only take what they need
Material world
Elsewhere the use of sustainable materials and partnerships with sustainable brands is also on the up. Singapore Airlines, for example, worked with WESSCO for its partnership with sustainable lifestyle brand, Out of the Woods, to bring an eco-minded touch to Premium Economy with bags made from washable kraft paper. And the Delta One kit, in partnership with Italian fashion house Missoni, is crafted from recycled, renewable and lightweight materials and contains over 60% sustainable content to significantly reduce its overall footprint. The team chose a production house which leverages on-site renewable energy to lower emissions, and chose recycled PET as a core fabric. Aluminium cosmetic tubes were selected to minimise reliance on virgin resources and keep materials in use longer.
Fr-eclaim is said to have redefined the potential of recycled materials in aviation
a historic Italian luxury leather goods house. At the heart of the project lies Fr-eclaim, a travelexclusive material developed after eight months of joint R&D. This is an evolution of the widely used rPET derived from recycled plastic bottles. Fr-eclaim is said to have redefined the potential of recycled materials in aviation by offering exceptional strength, wrinkle resistance, and long-lasting colour performance. It aims to recreate the distinctive hand feel and softness of Franzi’s iconic leather.
Forward planning
Korean Air says it incorporated ESG principles into its new First amenity kit by using a pouch made of Saffiano ‘Recycled PET’ faux leather; while All Nippon Airways (ANA) is claiming a new benchmark in its First and Business amenity kits in an exclusive collaboration with Franzi,
Clearly the sustainability and cost imperatives are forcing some to radically rethink the amenities offer. Perhaps the shift in the model also reflects the push to be more inclusive – moving away from a potentially stereotypical kit for ‘men’ or ‘women’. Add in the returning data and growing use of technology and artificial intelligence, and perhaps a next step could be passengers pre-ordering amenity choices as they do food.
But we’re not there yet. Changing the model is a big step, with huge implications for suppliers, and does of course assume that the will is there to get that job done. The good news is, change is no longer just on the horizon: The proof is here that a major model shift can, and does, work. •
Raising a glass
Glass remains a staple within the onboard tableware set up, playing a stylish role and adding the ‘wow’ factor. Julie Baxter discovers why
Glass has become something of a no-no for the airline trolley in recent years. As airlines increasingly prioritised lower operational weight, cans, cartons, paper and plastic formats became standard, embedded in the beverage service. So, it is perhaps surprising to see that glassware in premium cabins remains seemingly as popular as ever and is bringing innovation to many of the latest tableware collections.
deSter recently worked on the launch of a signature tableware collection for new Saudi airline Riyadh Air, for example, which includes an eye-catching lavender-tinted glass tumbler; and Global-c created a Champagne glass for SAS with a special small pit lasered in the bottom to encourage effervescence of the fizz. Global-c also supported LATAM’s ambition to create a ‘wow’ effect for its new Premium Business tableware for which they innovated with a laser-engraved cocktail glass that aims to delivers an immediate sense of refinement. A lasered pattern catches the light, to transform the welcome drink into an elegant moment. Wine glasses with stem are used for the wine service.
Strong design
And Korean Air claims to be setting a new benchmark with the launch of its new First tableware which includes high-end partnerships with Bernardaud for full-size chinaware, Christofle for cutlery, and the introduction of fullsize Riedel glassware selected to deliver a true, fine-dining restaurant experience in the sky.
Standing out
Glassware is taking on an elevated role and being used in unconventional ways
Caroline Blomme, Front Cabin Category Director at deSter, spots a trend: “The era of uniform white tableware is fading. Today’s premium dining concepts embrace multi-sensorial experiences where tactility, texture and visual depth matter as much as taste. This shift is driving the introduction of new materials onboard, with glass emerging as a standout choice for conveying craftsmanship, refinement and sensory appeal.
Elsewhere, the TAAG Angola Airlines’ Business tableware, created by GISPOL, includes tempered glass for beverages alongside porcelain pieces –all designed to reflects modern African elegance with fluid shapes and harmonious proportions. The tempered glass used is a solution specifically engineered to be stronger than standard glass and to shatter without sharp shards if broken.
“Glassware is taking on an elevated role and being used in unconventional ways to enhance the dining experience as in the Riyadh Air collection which translates the airline’s lavendertinted brand identity into a refined glass expression, integrated into the dining setup for parfait presentation and granola service. Airlines are moving beyond functional service to create dining experiences that are inspirational and emotionally engaging. Increasingly, carriers are embedding brand identity and cultural storytelling into every detail of the meal, turning it into a powerful expression of their brand.”
Lee Harper recently joined Plane Talking Products (PTP) after more than 30 years developing glass and tableware for British retailer Marks and Spencer. He says: “Glassware
Above from left: Laserengraved cocktail glasses add a wow factor for LATAM; Elegant, lightweight glassware with a modern edge from Plane Talking Products
Below: Lightweight glassware from deSter
is an integral part of the overall tableware design, particularly in the premium cabins and we find that airlines are recognising that the drinking glass is hugely important in the delivery of the overall inflight meal aspiration, as well as a statement piece that harmonises the overall table aesthetic.”
PTP works with mouthblown/handmade glassware, as well as machine made glass when quantity and price are key considerations, and creates glassware in various materials including soda lime, leadfree crystal and borosilicate. The glass chosen depends on the airline brief for clarity, durability and thermal resistance.
material – with bottle banks and reuse systems well established, but major steps forward have also been made in the more sustainable production of glassware, including glassware made from recycled materials and made using renewable energy.
Built to last
Expert taste
Harper adds: “More so now than before, airlines are including their wine experts (Master of Wine / Sommeliers) in the glassware selection. Naturally this leads to more focus on the shape and size of the glass as this influences the aroma and flavour of the wine as well as how the wine is delivered to the palate. The investment in the wine should be reflected in the drinking glass, to enhance the passenger’s tasting experience onboard.
Bold colours are on trend with some airlines choosing hero pieces of coloured glassware
The challenge for inflight is to incorporate all the above whilst also considering the rigours of the aviation dishwashers, rack stowage onboard, the onboard service and of course the budgets. This challenge has spawned increasingly successful glass look-a-likes within rotable tableware collections. RMT Global's Tritan Glassware range, for example, which it reports is significantly lighter than traditional glass, reduces the overall weight load and is more durable. Less frequent replacements compared to glass or lower-quality plastics obviously helps with cost savings.
“We also see glassware evolving as an art form – with designers incorporating texture, abstract shapes and unusual silhouettes. Bold colours are on trend with some airlines choosing hero pieces of coloured glassware to complement the table aesthetic and add personality to the setting.”
And questions of weight and sustainability are far from being ignored by those favouring glass. Some argue glass is the original recyclable
Likewise, Kaelis designed a transparent Briss Bowl within the new Uzbekistan Airways Economy tableware set as a way to balance elegance and resilience. Its rounded silhouette and crystal-clear surface add to the meal presentation, while also designing for longevity as it withstands up to 250 washing cycles. A distinctive frosted pattern inspired by Uzbekistan’s cultural motifs was applied using advanced matting technology, to subtly echo the airline’s visual identity.
All airlines are keen to raise a glass to progress and clearly building on the traditional qualities of this ancient material is set to be part of the design brief for some time to come. •
Above from left: Versatile, textured ribbed glassware designed for everyday use from Plane Talking Products; A glass designed to showcase the effervescence for SAS
engineering
Two decades of engineering excellence and innovation
The shift toward lightweight, high-strength galley insert equipment in the 1990s and 2000s was a defining moment for the aviation industry. As airlines pursued greater fuel efficiency and more sustainable operations, manufacturers were challenged to engineer solutions that reduced weight without sacrificing performance or durability.
For Korita Aviation, excellence in aviation is always the result of purposeful design. It is engineered, tested, certified and proven over time.
structure,
On trend
Recognising this transformation, Korita Aviation embarked on its journey in 2006 with a defined mission – to establish itself as a trusted equipment manufacturer to the aviation and rail industry worldwide.
Today, as Korita Aviation celebrates twenty years of excellence, the company has earned widespread recognition for its quality in sustainable engineering and precision manufacturing of galley insert equipment – most notably through the success of the Aluflite Super Lightweight range of products.
The Aluflite Super Lightweight trolleys range from 16.1 kg for full – size trolleys and 10.1kg for half – size trolleys. The Super Lightweight containers are just 2.3 kg, purposefully designed to reduce operational weight and environmental impact.
Featuring a finely-engineered
aluminium structure, the range includes a push-toclose system, four-wheel braking system and top and front waste flaps for enhanced functionality and user convenience. The range delivers substantial weight savings and helps airlines minimise fuel consumption, reduce CO2 emissions and improve operating cost performance.
Partner up
As a testament to Korita’s reputation of excellence and sustainability driving every phase of design and production, Korita has become a preferred partner to many of the world’s airlines, developing long – standing relationships over all these years.
These enduring relationships reflect more than product delivery. They demonstrate confidence in Korita’s engineering integrity, regulatory compliance and commitment to excellence.
• korita-aviation .com
Jamie Melleney, Sales Manager Korita Aviation.
Having been part of the company for over two decades, I have seen our ambition remain constant: to be a trusted OEM manufacturer and long-term business partner through quality and high service levels. These are values Korita Aviation has continued to uphold as the years have passed.
The future of aviation demands responsibility, efficiency, and collaboration – and Korita Aviation is ready to play a leading role in that journey together with our clients.
As environmental targets become more ambitious and operational pressures continue to increase, airlines will continue to need innovative galley solutions. Korita Aviation is committed to developing equipment that not only meets the evolving demands of its clients but actively support them in achieving their sustainability goals.
Time to reflect
Sustainability pulse
While progress has been made in inflight sustainability, there’s still plenty of room for improvement, says Inflight Consultant Vassilios Georgakopoulos
Almost six years after the pandemic began, it’s now a perfect moment to pause and reflect on our sustainability journey in inflight services.
While the initial excitement in the industry seems to shrink, the world’s commitment to a greener future remains strong.
So, what’s the state of our industry in 2026?
Reality check
We’ve made notable progress. From optimising food quantities to implementing closed-loop systems and addressing food waste, it’s encouraging to see a collective understanding of sustainability. Yet, our work is far from over.
A significant challenge is our reliance on disposable catering equipment – which feels more fitting for fast food than for air travel –along with the legacy use of amenity kits.
Enhancing passenger comfort should go hand in hand with our environmental responsibilities. Research shows that non-disposable experiences can enhance perceived value, and incorporating reusable solutions like cups, meal containers, and cutlery can truly boost consumer satisfaction.
Dare to change
Change is rarely welcome but it’s necessary. I frequently hear airline operational management express concerns about the difficulties of liaising with caterers and crew, while senior leadership deliberates the financial trade-offs between additional food and the investment in reusable equipment.
Avoiding engagement however isn’t the solution. Caterers and crew are open to collaboration, whilst food weights are largely standardised already. Would an additional 10 grams of protein truly enhance a meal's impact, or would the use of real metal cutlery
Enhancing passenger
comfort should go hand in hand with our environmental responsibilities
create a more memorable dining experience? Direction is essential here, and change must come from the top. Boards should reset gold standards that inspire everyone, fostering a culture where ethical considerations and customer experience take precedence over legal obligations.
Duty of care
While not all of us may be around in 2050, airline boards have a unique chance to design meaningful changes today for a sustainable future.
We've made progress, but we can achieve even more by rethinking amenity kits (usage and circularity), whilst also giving new catering reusable equipment a chance. Let’s connect on this – I would love to hear your thoughts. •
FNature by design
Designers have long looked to the natural world for inspiration. April Waterston explores the biophilia trend onboard
rom the colours of ocean sunsets to the geometry of palm leaves, nature has long influenced design. Recently, that influence has resurfaced in a particularly visible way across onboard products, as suppliers translate landscapes, ecosystems and organic forms into objects used throughout the cabin.
This approach is often linked to the concept of biophilia. Biophilic design seeks to reconnect people with natural environments through materials, patterns and sensory experiences.
Growing high
It is no surprise that this movement has increasingly found its way into the world of inflight products. Hurtling through the sky in a metal tube at 30,000ft may seem entirely removed from nature, but airlines and their suppliers are drawing inspiration from landscapes, cultural symbolism and natural materials to soften the experience.
Rather than relying on literal floral motifs alone, designers are increasingly translating landscapes, ecosystems and natural processes into patterns,
textures and product forms. The result is a more subtle and layered interpretation of nature – one that appears across tableware, amenities and cabin interiors alike.
“I see nature as an endless atelier – a rain droplet, the subtle hues of bark, the veined poetry of a leaf, even the geometric wonder of a diamond under a microscope are there, waiting to be translated,” says Manoj Pridhanani, Creative Director at Plane Talking Products.
“Inspiration is all around us; we just need to look up from the screen and learn to see it.”
Nature's bounty
“When designing for inflight service, we draw inspiration from nature by translating qualities such as flow, balance, texture and harmony into proportion, materials and surface detail,” says Sager Mepani, Product Designer at Sky-Blue.
“These ideas help shape objects that feel calm and intuitive while also aligning with an airline’s brand identity.”
Tableware offers one of the most tangible opportunities for airlines to introduce natureinspired design into the passenger experience. From ceramic textures to sculptural forms, small objects used during meal service can communicate a strong sense of place.
“For tableware, we use bone China to introduce natural analogues into the dining experience,” says Mepani. “Its mineral composition, smooth glaze and subtle translucency create a refined surface, while soft curves and flowing edges allow plates and bowls to feel balanced and organic in use. These forms often take inspiration from natural shapes and textures, helping to create a calm and refined dining presentation onboard.”
Form first
and artistic traditions. Central to the concept is the palm tree, with the handles featuring palm tree-inspired laser engraving.
Tableware offers one of the most tangible opportunities for nature-inspired design
Nature has also shaped the design of LATAM’s Premium Business tableware collection, developed by Global-c. The brief drew inspiration from the dramatic landscapes and architecture of South America, as well as the region’s distinctive forms, colours and textures. Among the standout elements is a coffee collection that combines warmth and craft: a saucer with an artisanal, handmade feel paired with mixed-colour mugs and espresso cups inspired by South America’s natural palette.
Textures and terrains
Saudia’s cutlery collection by Sola draws inspiration from the region's landscapes and cultural symbolism, echoing geometric forms
Other airlines are exploring similar ideas through different design approaches. EVA Air’s tableware collection, designed by Clip, incorporates
Above from left: Eva Air's tableware draws influence from Taiwan's tea plantations; Saudi's cutlery by Sola features a laserengraved palm-inspired design; LATAM's coffee collection by Global-c has an artisanal feel
textures inspired by Taiwan’s renowned tea plantations.
Tea culture holds deep significance in Taiwan, and the design translates this heritage into tactile surfaces that echo the patterns of cultivated landscapes. Beyond their aesthetic appeal, these textures serve a functional purpose. The subtle ridges enhance grip and stability, making it easier for passengers to handle items during meal service.
The collection also includes transparent elements with a green tint, referencing the colour and calm of traditional tea ceremonies.
Bags of influence
Air Astana has taken a more artistic route through its collaboration with Watermark, with a collection of kits featuring 14 unique artworks inspired by Kazakhstan’s landscapes and cultural traditions. Each design draws on elements of the country’s natural environment – from sweeping landscapes to mountain horizons.
Nature’s call is one designers are increasingly answering
Nature-inspired design is equally evident in amenity kits, where colour palettes, materials and artwork often draw from the environments passengers are
Air Tahiti Nui’s Poerava
Business Class comfort kits illustrate this approach through their use of colour. The kits are available in two tones: a soft beige inspired by the white sand beaches of Tahiti and a deep navy referencing the Pacific Ocean.
LATAM, meanwhile, has taken a narrativedriven approach through its Altitude Collection, developed with Costa Brazil and WESSCO International. The series translates the landscapes of South America into a rotating set of collectible amenity kits, each representing a different altitude zone of the continent.
The journey begins in the Amazon basin and gradually ascends through some of South America’s most striking environments. Manaus, representing the Amazon region at just 92 metres above sea level, draws on deep greens and dense textures inspired by the rainforest. The series ends with the mineral reds of Vinicunca’s rainbow mountain and the icy greys of Aconcagua, the tallest peak outside the Himalayas. Together, the series forms a visual narrative that mirrors the rise of the land itself.
Nature-inspired design allows airlines to communicate identity, tell stories of destinations and create emotional connections with passengers. In an environment where every detail contributes to the overall passenger experience, it seems nature’s call is one designers are increasingly answering. •
Above from left: LATAM's kits by WESSCO tell a story about the varying landscapes of South America; Sola's cutlery for Saudi Airlines draws inspiration from palm trees
Below: Air Tahiti Nui's comfort kits reflect the white sand beaches of Tahiti and the deep blues of the Pacific
Comfort & Wellbeing
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Namaste, guru
Meet the AI-powered guru who's helping passengers with their inflight nutrition and wellbeing, particularly on long-haul journeys
Carriers are incorporating brands that reflect their home region's essence – whether it's products from local makers or regionally-inspired packaging and formulations
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Sleep, travel, repeat
The number of overnight trains – or hotels on wheels – is growing at high speed, offering a host of opportunities for innovative caterers and onboard experience specialists
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Beauty in the details
Airlines are giving more attention to the skincare they offer in their amenity kits, forming strategic brand partnerships and following the latest social media trends
Sleep, travel, repeat
As daytime high-speed train travel rapidly expands in Europe, Roger Williams looks at the role of overnight sleeper trains and the dream potential of these ‘hotels on wheels’…
Fall asleep in one city and wake up in another. Seamlessly cross borders and arrive refreshed and ready to explore. No waking up super early to catch the ‘red eye’, no need for a hotel or to travel the previous day.
Overnight trains are ‘hotels on wheels’ – gifting their time-travelling guests with the best use of a good night’s sleep they’ll ever have.
While passenger quality reviews do vary, the majority praise the sleeper train concept, with many customers fiercely loyal and repeat travellers.
Modal shift
environmental awareness, competitive ticket pricing and massive rail infrastructure projects.
“Those surveyed expect to increase their rail usage more than any other form of transport in the next five years, and they support government action to enable this,” said Edoardo La Ficara, Hitachi Rail’s Group Chief Markets Officer.
This modal shift is being driven by increased environmental awareness
By 2030, trains will become the predominant mode of transport for Europeans on high-speed journeys over 2.5 hours, according to market analysis by Hitachi Rail.
This modal shift is being driven by increased
And those actions are progressing, with the European Investment Bank (EIB) and the EU’s Trans-European Transport Network (TEN-T) aiming to double high-speed rail capacity by 2030 and triple it by 2050.
Adina Vălean, EU Commissioner for Transport until 2024, explained: “Cross-border trips account for just seven per cent of today’s kilometres travelled by train. This action plan will help us make rail a more attractive option for long and cross-border journeys”.
That’s good news for rail passengers overall,
but will it suit the more leisurely sleeper trains that are currently making a comeback?
Certainly, only as far back as 2017, the outlook was bleak with a report by Steer Davies Gleave / Politecnico di Milano which worryingly predicted that "night trains may continue to decline as rolling stock needs replacing, [and] new high-speed rail infrastructure improves the competitiveness of day trains."
However, eight years on, Blaney / Hare’s 2025 case study was much more positive, concluding this prediction of decline "has not so far been proved correct, with several more positive developments for overnight trains taking place over the last decade."
Changing fortunes
For decades, sleeping car companies such as Wagon-Lits successfully carried large numbers of nighttime travellers across Europe’s crossborder routes. But, after peaking in the mid-20th century, volumes declined sharply and many incurred significant losses.
Passengers, put off by the cost and out-dated trains, unsurprisingly turned towards cheap short haul flights and budget hotel chains However, more recently, internal short haul has been hit by environmental restrictions in countries such as France and Spain, encouraging train travel instead.
Now, according to consumer group Which?, choosing international sleepers over short haul flights could save groups and families hundreds of euros.
The data from Which? also shows that value for money benefits max out when factoring in savings in hotels and the associated costs of air travel (such as airport parking, seat selection and luggage charges).
Market opportunity
Growth in nighttime passenger figures already suggests a real opportunity exists to further develop this unique market.
In Scandinavia, it’s reported VR Finland has experienced nearly 20% growth in sleeper volumes compared to 2018. And in mainland Europe, ÖBB’s modern, well equipped Nightjets (including showers) are now transporting over 1.5 million passengers annually.
With demand regularly outstripping capacity, ÖBB has even ordered another 24 Nightjet units for delivery in 2026.
Catered by Newrest, ÖBB’s customers can access a menu of hot and cold snacks and beverages, plus a full bar tariff. Breakfast is included in sleeper bookings and customers can personalise it by selecting six items from an options list, with additional items available for €1.20 each.
Above: Sweet dreams on new kid on the block, European Sleeper
Below left: Dormitorystyle sleeping proves popular on ÖBB
SLEEPER
104 / SLEEPER TRAINS
New kid on the block
Meanwhile, new entrant to the market, European Sleeper (ES) has already transported 250,000 customers since their launch in 2023. That may not sound a lot compared to the huge day train volumes, but it was achieved on just one single route that only runs three times a week from Brussels to Prague.
With an average of over 350 passengers per train and annual turnover rising to €10.5m in 2025, they’re now aiming to carry over 300,000 passengers in 2026.
Using a unique cooperative crowd funding model the company was launched in 2021 by Elmer van Buuren and Chris Engelsman who have a passion for rail travel. So far, they’ve raised millions in capital by actively encouraging customers to buy shares in their ‘cooperative railway’, offering discounted travel and potential share price gains in return, further increasing the commitment of the loyal fanbase.
Expansion plans include new routes from Paris to Berlin starting in March 2026, and potentially a third route from Amsterdam to Milan via Switzerland. The more routes there are, the more likely that modal change will occur.
Comfort choices
The current ES sleeper is marketed as the ‘Goodnight Train’, using much older rolling stock than ÖBB, with four travel choices depending on budget. Cheapest is normal seating (Budget), then couchettes (Classic) or beds in shared compartments (Comfort Standard), with a private berth (Comfort Plus) the most expensive.
Dogs can travel too, but passengers must book a private compartment, while cyclists benefit from a separate 26 bikes stowage area.
Catering for value
Focused on maximising passenger volumes rather than additional premiumisation, the menu available onboard with ES is fairly basic.
A special European Sleeper Weizen Beer (wheat beer), developed with a local brewery has gained appreciation among beer drinkers, but a dining car trial wasn’t initially profitable.
However, recognising its intrinsic value in attracting and retaining customers, it may be reintroduced at a later stage.
Meanwhile, a breakfast box with hot drink, a soft bun, fruit juice, yogurt with granola, and crackers with a variety of spreads is included
Below: A peaceful night's sleep awaits in a private cabin onboard ÖBB
in premium tickets, or can be purchased during booking or onboard.
It’s not very inspiring but, without onboard catering facilities, improvement can only come from quality product development. Perhaps that’s an opportunity for an innovative caterer to propose an upgrade in service?
Bedding down
Classic and Comfort include a blanket or duvet, sheet and pillow. Beds are narrow compared to American sleepers, surprising some tourist guests, though there’s no luggage weight limits or measurements to worry about.
Shareholder view
Among shareholders there is also a lot of support for the company’s approach.
Co-owner since 2021, Manuela Talana, says “… European Sleeper is operating real routes with real passengers and expansion continues. Seeing people actively choose the night train for comfort and experience confirms that this idea is both realistic and necessary.”
With the backpacker demographic, parties onboard are common
Sleeping berths have washbasins but there’s only two toilets in each coach. Reviews show this is a key area for improvement, though it can only come from better designed trains and that requires much greater capital.
However, adding a range of toiletries and comfort ancillaries to the customer offer is one easy win and an opportunity for suppliers.
Stranger danger
Sharing a sleeping compartment with a stranger might seem strange to some, but travellers don’t appear to be put off. Instead, certainly with the backpacker demographic, parties onboard are common!
Both ES and ÖBB provide additional security for female passengers with women only compartments. Both have onboard staff available throughout the journey.
Another new player
By 2027, a Berlin based start-up called Nox Mobility wants to reinvent night trains from the ground up, with fully private rooms and modern designs.
Nox wants to become “Europe’s most desirable long-distance transport brand, reconnecting the continent through a new network of night trains built around three core principles: privacy, efficiency and affordability.”
It’s a noble aim that we’ve heard before and, as always, there is a financial and regulatory mountain to climb first, so watch this space.
Goodnight dreams
Building a sustainable sleeper market is possible and has started well, but requires a wider network of routes, suitable sleeper trains and a modal shift in travel habits.
The renaissance of sleeper trains is a dream alternative to travelling by day, but a quality product, consistently delivered at an affordable price is needed to stimulate optimal demand.
It’s a great dream to have though •
Above from left: A basic yet comfortable base to sleep on ÖBB; Plenty of space for socialising on European Sleeper trains
How to...
create a cabin catwalk
Loungewear inflight is more than just a comfort item, it's a fashion statement. Get it right and passengers will be proud to wear your brand on the ground
PARTNER UP
We all know the value of an onboard brand partnership, and it's something that lends itself particularly well to loungewear fashion collaborations.
For example, Air France has joined forces with renowned French designer Simon Porte Jacquemus to offer its La Première guests a 'chic yet comfortable' travel experience with its pyjama set. Available in four sizes and crafted from navy-blue cotton, the set features Air France’s winged seahorse emblem on the front, accompanied by a discreet label reading 'Le Pyjama'.
“We are proud to partner with Maison Jacquemus and its innovative creativity to design a new loungewear set exclusively available in the La Première suites," said Fabien Pelous, Director of Customer Experience at Air France. "Every detail matters in creating a memorable travel experience, and this collaboration strengthens our commitment to enhancing every moment spent in this exceptional cabin.”
BE INCLUSIVE
'One size fits all' rarely works when it comes to loungewear – something Korean Air has considered with its Frette First Class range. “To ensure absolute comfort, we offer a comprehensive range of five sizes, from S to XXL," said a spokesperson for the airline.
For added convenience, First Class passengers can pre-select their preferred loungewear size via the
Korean Air offers five sizes for its First Class loungewear, with a pre-order system in place to help meet demand.
STARLUX Airlines has partnered with Huntsman to merge 'Asian refinement with
timeless British craftsmanship' for its First Class pyjamas.
A new partnership with Muntagnard on SWISS has resulted in a planet-conscious night shirt made from 100% woodbased fibres.
Korean Air app, prior to boarding – a bespoke service that many passengers already actively utilise.
“In addition to accommodating these pre-orders, we maintain seamless inflight service through a highly efficient inventory management system. By analysing advance passenger manifests, alongside historical size-demand data for specific routes, we accurately forecast and load the right inventory for each flight, intentionally including extra quantities for every size.
“This proactive, data-driven approach optimises our allocation, ensuring every passenger receives their perfect fit,” adds the spokesperson.
AIM HIGH WITH DESIGN
Striking designs that subvert expectations of a more standard pair of pyjamas can result in a longlasting impression and increased rewearability post-flight. Commenting
First Class passengers on Korean Air can preselect their preferred loungewear size
on the Frette pyjama design, a Korean Air spokesperson said: "Drawing inspiration from modern fashion trends, the new silhouette features a relaxed yet elegant drape. We incorporated a high-neck collar and a fully open-front design, blending refined style with practical comfort. The trousers are thoughtfully tailored with an adjustable drawstring waist and functional pockets.
"We selected a premium, structured cotton fabric that maintains a polished look without clinging to the body. It's finished in a sophisticated charcoal grey – a hue directly inspired by Korean Air’s updated corporate identity."
CONSIDER COLOUR
Dark greys and charcoal colours are
often seen in inflight loungewear –understandable, they are a practical and modern choice – but there's no need to shy away from colour. Airlines can stand out by leaning into on-theground fashion trends like 'dopamine dressing' (dressing in a way that boosts happiness), or take inspiration from nature with shades of green.
Both Saudia's First Class loungewear by Buzz and EVA Air's sleepersuit collaboration with Maison Kitsuné are offered in a serene sage green.
Saudia's female set (in green) boasts a V-neck ribbed polo silhouette, with rib-finished cuffs and a subtle Basque with side splits. Meanwhile the men's set comes in charcoal. The colours were selected to "evoke ease and confidence" and feel "inherently wearable". •
1974
THIRTY YEARS OF EURO-GOODNIGHT
Three decades of aviation supply and over two centuries of textile production experience reinforce Euro-Goodnight as an expert in its field
Our heritage is truly unique, spanning over two centuries of textile excellence.
From 1800, the Lanaras family established itself as a cornerstone of the European textile industry, primarily serving the home textiles market and the institutional sectors. This 200year legacy provided the industrial foundation and the exacting quality standards that led to the founding of Euro-Goodnight in 1996 to successfully pivot into the aviation supply chain.
Based in Spain
We are located on the border between southern Valencia and northern Alicante, which is the heart of one of Europe’s most important textile clusters. Being part of this ecosystem offers us several critical advantages.
We have our own infrastructure – we are specialised and have our own spinning, weaving, finishing and confection. Plus, for some products, a few very capable integrated partners. We also boast operational agility. In the aviation industry, besides the obvious quality and cost parameters, speed is essential. Having our entire supply chain under full control enables us to maintain our 'lean' philosophy, reducing times and accelerating the prototyping of new products.
Furthermore, this region has a centuries-old tradition of textile
engineering. By being here, we have access to a highly skilled workforce that understands the complexities of high-performance fabrics.
Cross-sector expertise
Our extensive experience in the military, healthcare, and home textile sectors has been fundamental to our evolution. It has provided us with a diverse technical 'knowhow' that we directly inject into our onboard products. Operating across these demanding markets brings three primary benefits to our airline customers: extreme performance standards, safety and hygiene protocols, and 'at-home' comfort.
Looking forward
One key trend for the industry will be end-of-life solutions and closing the loop. As part of our commitment to sustainability and ESG leadership, we are introducing Circatex by EuroGoodnight. This dedicated initiative focuses on closing the loop of the textile lifecycle, providing a highimpact solution for end-of-life products and the integration of recycled materials into the Euro-Goodnight portfolio. Circatex transforms the traditional take-make-waste model into a continuous cycle, ensuring that retired textiles do not reach landfills.
We offer a structured reverse
logistics framework to collect used blankets, duvets, and linens once they reach the end of their operational life onboard. Recovered fibres are processed and shredded to be repurposed into new industrial applications or insulation materials, significantly reducing the airline's environmental footprint. Every step of the recycling process is monitored, aligning with our ISO 14001 certification and our ongoing Scope 3 emission assessments. We are also leveraging our manufacturing expertise in Spain, and Asia to introduce a new generation of high-performance recycled textiles. By adopting 100% recycled solutions now, airlines can stay ahead of global textile waste regulations while reinforcing its status as a responsible carrier.
Leadership and harmony
Beyond the technical rigor of EuroGoodnight, the CEO Ted Lanaras brings a unique artistic discipline to his role through his personal passion as a baritone. This vocal mastery mirrors the precision and resonance required to lead a 200-year industrial legacy with a human touch. By bridging the world of textiles with the harmony of music, Ted ensures the brand remains driven by both excellence and soul. Explore the voice behind the vision on Instagram and YouTube @tedlanaras.
for Collaborating
AJo Austin investigates a cross-disciplinary partnership set to pave the way for new avenues of collaboration
ustralia-based Buzz and UK-based Tangerine have joined forces to rethink the Premium Economy experience in a design-led collaboration combining cabin design and onboard product innovation.
Although the two companies operate in different areas of aviation design, their expertise aligns naturally. Tangerine specialises in cabin experience design, while Buzz is known globally for onboard product innovation. Together they combine design thinking with human insight, market trends and operational understanding.
Complementary strengths
Commenting on the creative partnership, Sam Blank, Director of Innovation and Product Strategy at Buzz, said: “The brief was initiated
by Buzz, based on industry insights, with a view to spark innovation and start some interesting conversations on both sides of our industry.
“We wanted to proactively rethink the whole Premium Economy experience and were intrigued as to what might result from a collaboration with creative minds from another parallel sector. Working together felt like a natural opportunity to generate ideas for the passenger experience."
Representing Tangerine, Geraint Edwards, Chief Growth Officer, added: “Tangerine always looks for innovative ways to enhance the customer experience through design. We focus on turning familiar pain points, across the passenger journey, into opportunities for fresh thinking and on anticipating the expectations of the next generation of Premium Economy passengers.”
The partnership has been a design collaboration, with teams working across time zones over the past six months through weekly video sessions and a shared digital workspace to exchange ideas and prototypes. Tangerine led the origination and development of the design concepts, while Buzz guided the direction of the products through their understanding of industry requirements and their close connection to the market. Buzz also carried the responsibility for sampling, drawing on their network of experienced manufacturing partners to turn concepts into tangible prototypes.
Premium purpose
Premium Economy continues to be the fastest growing cabin segment, yet many passengers still struggle to achieve meaningful rest because they cannot lie flat. Both companies have seen an opportunity to re-evaluate comfort for passengers who value support, adaptability and ease of use during long journeys. The collaboration focuses on creating thoughtful, intuitive solutions shaped by trends in comfort and wellbeing.
The project also acknowledges the growing influence of Gen Z travellers, who value authenticity, comfort and flexibility. With a strong emphasis on work–life balance, they expect onboard environments that support both rest and productivity. Their visual sensibility and brand loyalty also create opportunities for airlines to differentiate through materials, form and design language.
Designed for real comfort
The collaboration has produced a four-piece concept collection, each addressing a common pain point in Premium Economy.
The first concept rethinks the standard airline blanket as a cocooning blanket featuring pinsonic detailing inspired by cloud formations. The pattern is heat pressed onto the fabric, while the shaped design wraps naturally around the body to provide an enveloping feel.
The second concept is a sensory shut-out product: an eye mask with integrated sound-reducing earbuds. The earbuds sit within the straps for quick access during rest, solving the issue of loose packaging and small components falling to the floor. They can also be removed.
The third concept addresses neck support for sleep. The flat-roll adjustable neck pillow is designed for low-volume packing and improved ergonomic support, and can be shaped into a range of configurations to provide better alignment than U-shaped pillows.
The final concept focuses on in-seat comfort with a fold-out lumbar cushion that provides lower back and lateral support.
Sustainability sits at the core of the development process. Both teams are exploring the use of biomaterial foams in the eye mask and neck pillow, with the long-term aim of creating products that can be washed, reused and eventually recycled at the end of their service life.
Together, Tangerine and Buzz present a forward-looking vision for comfort that reflects the needs of today’s travellers while anticipating the future of Premium Economy. The Tangerine x Buzz collaboration will be unveiled at WTCE 2026 and on display at Buzz’s stand, 4C30. • The collaboration focuses on creating thoughtful, intuitive solutions
Above: The partnership has resulted in a four-piece concept collection, including a blanket, eyemask with earbuds, neck pillow and lumbar cushion
A route to loyalty Special meals
Julianne Ponan
MBE works with airlines, caterers and manufacturers globally to raise understanding on allergies and show why good special meals are a key differentiator. She is also a WTCE Ambassador
For decades, special meals onboard were treated as a compliance exercise: a box to tick rather than an opportunity to delight. I have experienced this both as a passenger at risk of anaphylaxis and as an industry partner. Today, that mindset is no longer sufficient.
No longer niche
Passenger expectations are changing and so is the definition of good service. Special diets are no longer niche. They are mainstream, and one of the most powerful, yet underleveraged tools airlines have to enhance customer experience, build loyalty and differentiate in a competitive market. Food allergies now affect around one in 10 adults, while lactose intolerance impacts up to 65% of the population. In the UK alone, 42% of households cater for at least one special diet, with nearly one in three reducing meat consumption. According to IATA, over 20% of passengers request special meals. Yet too often these passengers still face limited choice, inconsistent quality, poor communication and anxiety. For those with allergies or medical needs, this is stressful and, at times, dangerous.
Building trust
Customer experience for these passengers begins with trust. Handled well, special meals create an outsized emotional impact: passengers feel seen, safe and valued. When they are mishandled, trust erodes instantly. Hyper-customisation is not about complexity; it is about precision, clarity and confidence. Food is no longer viewed simply as fuel, but as central to wellbeing. Airlines that embrace this signal innovation and attentiveness; those that do not risk appearing outdated.
Special diets are no longer a trend. They are a permanent feature of modern travel
Crucially, hyper-customisation can be delivered at scale through smart menu architecture. Allergen-controlled base dishes, modular components, and universally inclusive snacks allow one core meal to flex across multiple dietary profiles. This approach improves inclusivity, reduces waste, simplifies service, and enhances safety without escalating costs.
Technology is the key enabler. Pre-ordering, app-based customisation, and QR-code transparency empower passengers while improving catering accuracy and crew efficiency. The tools already exist and airlines that lead now – by listening to passengers and investing in inclusive, intelligent solutions – will set the standard for the next generation of onboard experience and earn long-term loyalty in return.
•
Crafting a new experience
Aviva is redefining inflight innovation through purpose, partnership and sustainability
In the world of inflight comfort and design, true innovation comes from challenging what’s always been done – and daring to do it better. With its latest launches, Aviva FZE is proving that sustainability, inclusivity, and creative design can coexist beautifully at 35,000 feet. From pioneering sustainable materials to developing the world’s first allergen-free inflight cosmetic line, Aviva is shaping a new generation of products that care.
Breakdown Plastic (BDP)
reactions to cosmetics found onboard. It revealed a largely overlooked issue: food allergens often exist in cosmetics, and are not always required to be declared.
Avantgarde is the answer: a styleconscious collection of cosmetics, fragrances, and travel amenities designed to look premium, perform beautifully, and remain plant-based and allergen-free. Every formula is created without wheat derivatives, milk proteins, egg, nut oils, sesame, or animal fats – a true first in travel retail and onboard amenities.
From plastic waste to purpose
Sustainability in aviation also means rethinking materials. Aviva’s newest partnership with Spanish brand Verb To Do (VTD) brings a fashion-forward, circular approach to onboard design. VTD repurposes plastic waste into high-quality fibres, traditionally used in the fashion industry, now being introduced in inflight for the first time. Aviva’s new amenity bags will be made using these recycled fibres.
into natural elements such as water, carbon dioxide, and organic matter, leaving no microplastics behind.
Safe luxury
Aviva has partnered with Change Plastic for Good, bringing BDP to the aviation industry for the very first time in the form of toothbrushes, combs, cosmetics packaging and more. BDP is an innovative organic additive that enables plastic to biodegrade naturally in landfill and marine environments. It works by attracting microbes that consume the material, breaking it down
Another exciting innovation comes through Aviva’s partnership with Marc Warde, director of Niche Food & Drink Ltd, and the creative mind behind Libero Special Meals, Cub Food and more. Marc has spent years redefining how food can be safe yet indulgent for people with allergies. The inspiration for his newest venture, Avantgarde, came after a deeply personal moment – when he and friends with allergies experience
Sustainable fashion
Aviva’s Creative Director brings years of experience in the fashion industry. Its new amenity bag concepts combine aesthetic sophistication with functionality, focusing on secondary use. The bags are designed to be desirable keepsakes, encouraging passengers to take them home and give them a second life. It’s a fresh approach to sustainability – creating products that people love, keep, and reuse.
Aviva’s approach is setting a new standard – where innovation works, design inspires, and responsibility takes flight. aviva.aero •
Namaste, Guru
The Guru Yogi Namak platform leverages AI technology to provide passengers with advice relating to nutrition and wellbeing. Stuart Forster reports…
Guru Yogi Namak wears sunglasses, an orange turban and a kurta pyjama. Holding a metal water bottle in his left hand, he sits barefoot on a patterned carpet and looks blissful.
AI-driven, he is a character on a digital screen who has been designed to answer travellers’ wellness-related questions.
“Guru Yogi Namak is a fictional, original character,” explains Marc Warde, Culinary and
Special Meal Director at Foodcase International, which is behind the concept and product range.
“‘Namak’ means ‘salt’, so some of his responses might be a little bit salty,” he quips.
A collaborative approach
Developed in conjunction with Omnevo, Guru Yogi Namak can respond to both spoken and written questions. He provides advice to passengers on how to fly well, particularly on long-haul flights.
In conjunction with the AI interface, a range of products has been developed. They are designed to support travellers’ immune systems and minimise the negative, sometimes uncomfortable side-effects of long-haul travel. Those can include dehydration and bloating.
“Namaste, beautiful soul. I am Guru Yogi Namak, and I am here to guide your temple through this journey with wisdom and care," says the AI-interface in a lilting accent. "Tell me, where does your journey find you today?"
I outline the route of my forthcoming journey and the issues that all-too-commonly dog me during long-haul flights. Guru Yogi Namak personalises a response and tailors product recommendations to help me arrive at my destination feeling tip-top. The suggestions include vitamins and hydration solutions.
Drink up
“We have developed a range of hydration drinks,” explains Warde. “Hydration is the most important thing when you fly. For every hour you fly, you should have about 500 millilitres of water. Our hydration powders have electrolytes, which, often, drinks are missing.”
have been developed. The latter can be easily mixed with hot water. Both contain fibre that aids digestion, is good for gut health and helps minimise bloating during flights.
Additionally, flavourful broth helps boost immunity while helping to rehydrate passengers. Meals containing turkey meat have also been developed. Warde explains that turkey contains tryptophan, an amino acid that helps people sleep: “It’s part of the reason why people get sleepy after Christmas lunch. On a plane, it’s a good thing to eat.”
I am Guru Yogi Namak, and I am here to guide your temple through this journey
A seven-day wellness course, featuring vitamin gummies, is available. It is ideal for supporting business travellers’ immune systems on long-haul trips. And lozenges have also been developed to help passengers counteract the effects of jet lag. Containing zinc, magnesium, Vitamin C and honey, they are designed to be sucked throughout journeys and following arrival in a destination.
Food with benefits
Foodcase’s product range encompasses dark chocolate containing ashwagandha and sea salt. Ashwagandha is a shrub whose properties help counteract anxiety and sleeplessness.
Oat-free granola, with pear and pineapple, and a porridge, with papaya and pineapple,
The product range also includes bath salts that people can use when they reach their hotels. They contain magnesium, which helps people feel less anxious through its calming effects.
Guided by the Guru
Herbal teas have also been specially blended. One with wild berries helps people feel relaxed. Another, called Tranquilistea, contains peach and elderflower, and helps its drinkers to feel sleepy.
Airport and airline apps could introduce Guru Yogi Namak to passengers seeking solutions to their varied needs. The product range then has the potential to be sold during flights or from vending machines in airports.
With passengers prioritising their wellbeing and treating their bodies like temples, Guru Yogi Namak’s recommendations may well find a willing public.
foodcase-international.com •
Pictured: The Guru Yogi Namak range of products includes food and drink for consumption onboard, as well as supplements and calming bath salts for use post-flight
Skincare products in premium amenity kits are increasingly becoming an elixir for airline brand loyalty, says Rachel Roberts
If a time machine transported us back to a 1980s flight experience, it could make for a disappointing moment (time travel excluded). Back then, amenity kits were a functional offering of basic toiletries, such as a single-use plastic toothbrush, a flimsy wet wipe, and, if you were lucky, a doll-sized hand cream.
Beauty in the
In recent years, the skyscape of airline amenity kits – particularly in terms of skincare products in premium cabins – has undergone a significant transformation. What was once a perfunctory add-on for many airlines has evolved into a carefully curated, brand-driven and sustainabilityconscious experience.
details
Driven by passenger expectations for personalised, authentic and environmentally-responsible products that contribute meaningfully to their journey, airlines are giving their skincare offer much closer attention.
Smooth operators
“In premium travel, we are increasingly seeing airlines selecting brands that carry cultural relevance and contemporary cachet – not simply recognisable names," says Marisa Pitsch, Chief Marketing Officer of FORMIA. "The right skincare collaboration signals taste, credibility and relevance."
Pitsch points to the growing trend for airlines to invest in partnerships with culturally influential brands,
citing Qatar Airways’ First and Business class partnership with Diptyque, which features items such as hand and face lotions, lip balm, an oshibori and an Eau De Toilette perfume. “Products and partnerships sit at the intersection of brand and comfort; they are touchpoints passengers interact with directly, often at moments of fatigue or rest, and they strongly influence how the journey feels overall.”
This touches upon what Pitsch describes as a “non-negotiable foundation” of the skincare products included in premium amenity kits: their power to hydrate parched skin in the dry cabin environment.
Innovation at Kaelis, notes the skincare product
José Perotta, Head of Customer Experience and Innovation at Kaelis, notes the skincare product range is also expanding. “Products that are gaining popularity include face masks, under-eye patches and sunscreen,” he says.
recycled, recyclable, biodegradable or renewable materials.”
The move towards product selfselection is also helping to make amenity kits more sustainable.
These additions have a dual purpose: to address specific inflight needs such as dehydration, while creating moments of passenger care that leave a lasting impression.
Sustainability matters
Sustainability is now a key purchasing driver. “Airlines want formulations with clean ingredients, recyclable or reusable packaging and brands with strong environmental and ethical credentials,” says Elisabeth D’Antonio, Global Marketing Director at Linstol. Linstol’s exclusive B-ZEN skincare line is made with eco-aligned packaging and was launched in 2025 as part of COPA Airlines’ premium cabin offering.
It features an artist series with the late Panamanian artist Al Sprague, highlighting another key trend.
Richard Wake, Managing Director, Plane Talking Products, explains. “At this year’s WTCE in Hamburg, we will be showcasing a range of new amenity items alongside our selfselection amenity concepts – helping passengers to personalise their inflight experience according to their needs.” Single-use plastic toothbrushes will not feature.
These additions have a dual purpose: to passenger care that leave a series Airlines want formulations with clean ingredients
“Carriers are incorporating brands that reflect their home region’s essence – whether it’s artisanal products from local makers or regionally inspired packaging and formulations,” says D’Antonio.
FORMIA's Pitsch also stresses the focus on sustainability. “We work closely with airlines to challenge legacy formats, remove unnecessary plastics and introduce alternatives such as environment.
Viral pressure
The predominance of influencer culture and the “rise of viral, shareable onboard moments, particularly driven by social media platforms such as Instagram and TikTok” is also playing a significant role, according to Wake.
“A strong example is the current Korean skincare trend, where passengers complete their full skincare routine during the flight and actively share the experience online,” he says.
Wake also stresses the move away from one-size-fits-all luxury towards flexible, passenger-led comfort and personalisation. “Passengers increasingly want the freedom to tailor their experience to their own routines, preferences and wellbeing needs, whether that is skincare, sleep, hydration or dining.” •
Retail
Into the
unknown
130
Retail trends
While there’s currently no clear agreement about the volume on onboard sales, top-sellers can be identified
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AmberSky review
Discover key learnings and takeaways from the AmberSky 2026 – Latvia's inflight retail-centric tradeshow
Airlines and suppliers are currently facing up to complex issues relating to onboard retail
126
Good transactions
How airlines can look to what’s happening in the cruise industry to maximise revenue generation onboard
Retail takes centre stage in Riga, Latvia
AmberSky adds value
Thirty airlines and a host of suppliers congregated in Riga, Latvia this February at the retailcentric event, AmberSky.
More than 800 pre-scheduled meetings took place between suppliers and airlines. The gathering also featured cabin crew training, an AmberSky Academy-led contest that crew members from 17 airlines participated in, and a gala dinner on the final evening.
The foundation of Global Inflight Retail Association (GIRA) was announced on the final day of AmberSky. Next year’s event will be held under the GIRA umbrella, with provisional dates of February 2-4 2027.
Read on as we showcase some key learnings and takeaways from the show. For full coverage, visit our website.
Fries can enhance any flight
AAB-inflight is now serving up new Snap Fries, which require heating for 15 to 20 minutes at between 150°C and 170°C in packaging designed for onboard retail and use in complimentary meals. The fries are top 14 allergen-free. aab-inflight.com
AI can drive optimisation
Nuts are still flying
Seeberger, a German heritage brand, can supply an expansive range of nut- and fruit-based products. Despite increased allergen-awareness, it seems there is still demand.
Seeberger carefully controls its production process to ensure the high quality of its products.
seeberger-snacks.com
Arabic fragrances are popular
Golden future for oral care
Aurezzi is Humble Group's luxury oral care brand. A stand-out product is its gift sets featuring a 24-carat gold-plated toothbrush, golden toothpaste and mouthwash with 24K gold particles. The brand is aiming to become a gift widely available for onboard retail. aurezzi.com
VIKTIO's AI-enabled demand forecasting predicts the quantity of fresh food that should be loaded onto flights. VIKTIO also provies tools for ambient food forecasting and price optimisation. vikt.io
Appetite for Arabic fragrances is booming in Europe. Ajmal offers more than 300 products. The Untold Stories collection features scents by leading perfumiers and the Music of Oud collection was unveiled in January. ajmal.com
Candied fruits are ready to take off Ramkalni was present at AmberSky to show its range of natural, healthy snacks, many of which are made with fruit harvested in Latvia. ramkalni.com
Smart watches are selling like hot cakes
Smart watches are a much-in-demand onboard retail item. Additionally, the popularity of WHOOP fitness tracking is opening opportunities for sales in related items. Hanse’s can be worn 24 hours a day and has a battery life of approximately 30 days. Statistics show that fragrances remain in demand but smart watches are on the up. hansetravelretail.com
Grauzdini offers a pretzel alternative Mario provides a wide range of sweet and savoury snack products for onboard retail, including sweet 'crunchies' and a popular Latvian rye-based, crunchy savoury snack known as Grauzdini. The company is familyowned and based in Latvia. mario.lv
Gamification is aiding sales Frntlne, the sales enablement app, gamifies information so that crew can learn key info and sell effectively. Videos with bite-sized pieces of information and refresher modules reinforce what people need to know. “Everything looks like an Instagram reel or a Tiktok on a video,” explained Head of Sales Jack Delahunty. frntlne.com
FBS International offers snacks Sales Director Nicolas Zoghbi explained that FBS International is diversifying its offering beyond beverages: “We bring the best Champagnes to airlines and are now offering top snacks, including madeleines and galettes: elements of traditional French cuisine. We are the home of good cuisine and quality wines.” fbsint.com
Organic chocolates with collectable appeal
PLAYin CHOC’s products are free from the top-14 allergens and are presented in plastic-free packaging. The company’s vegan chocolates come boxed with collectable toys in year-round and seasonal ranges. playinchoc.com
Bottega offers a whisky line
The Alexander range of Italian whiskies is now avilable. “Our casks previously held some of Italy’s finest wines, resulting in a high-quality, natural whisky shaped by ageing and our terroir,” said Valentina Dalle Mule, Global Account Manager –Airlines at Bottega SpA. bottegaspa.com
LSG Group finds 'great success' in Riga
“It’s super to speak with our customers. AmberSky has been a great success. We’ve had good discussions with all the airlines and the other suppliers. We feel that we're all in the same boat with the industry’s challenges. The combination that we also have crew here, is appreciated by airlines,” said Philipp Hees, VP Sales and Services/Head of Sales EMEA at LSG Group. lsg-group.com
Stronger together
Stuart Forster reports from AmberSky in Latvia to provide an overview of the new Global Inflight Retail Association and its objectives
In February, a new acronym was added to the many already employed by the onboard services industry at AmberSky in Riga, Latvia. The Global Inflight Retail Association will be known in short as GIRA.
Its mandate is to standardise retail performance measurement, facilitate neutral collaboration between airlines and suppliers, and represent the sector in policy discussions affecting inflight retail operations worldwide.
Independent and balanced GIRA will be governed by an eightmember board of directors with equal representation from airlines and suppliers. Elections to the board will be held every two years.
Headquartered in Riga, the association will operate within the European Union (EU) and maintain a regulatory presence in Brussels. In its first year, GIRA will prioritise engagement with EU policymakers on inflight retail taxation and regulatory alignment, publish a three-year strategic roadmap with defined key performance indicators (KPIs), inaugurate a member platform to facilitate benchmarking and collaboration, and expand airline and supplier membership globally.
provide an independent framework for benchmarking performance, aligning regulatory engagement and defining common KPIs. If we do not act collectively, others will define the rules of our industry for us,” she said.
GIRA will prioritise engagement with
EU policymakers
Laura Rösges, the CEO of AirFi Aero, is the first Chairwoman of GIRA. “Airlines and suppliers are solving the same challenges in isolation. GIRA will
Defining value
Aleksejs Romanovs, Managing Director of GIRA, explained that economic pressure in multiple regions of the world make ancillary revenue central to airline strategies. Yet the overall size of the onboard retail industry is unclear. GIRA will coordinate a report defining its value.
“GIRA is an international non-profit association…we should be guided by independent benchmarks and we should have recognised best practices,” commented Romanovs. Founding members of the GIRA board also include Revaz Mandaria from Wizz Air and Zigmārs Valujevs from the AmberSky organising committee.
A white paper outlining GIRA and its aims will be circulated to representatives of the suppliers and airlines who attended AmberSky. The new organisation’s first meeting will be held on Zoom during April.
In addition to creating standards, the new association will focus on addressing legal challenges and fostering collaboration among airlines, suppliers and operators.
“The idea is to serve as a collective voice of the industry,” emphasised Romanovs. •
THE KEY IS TO MAKE FRAUD PREVENTION LARGELY INVISIBLE
Connectivity, transparency and a few key initiatives can help expose and prevent inflight fraud, explains
Laura Rösges, CEO of AirFi
Retail fraud inflight is rarely dramatic but it is persistent. Even relatively small losses matter when margins are tight and volumes are high.
pressure, mostly offline without realtime payment authorisation, alongside safety-critical responsibilities.
What concerns airlines most is not only the absolute value lost but the lack of clarity around where and why it happens. When issues only become visible after landing, airlines are left to react rather than manage the situation in real time.
Too little too late
Historically, many inflight retail systems were designed around post-flight reconciliation rather than real-time insight. This delay creates blind spots. When payments, inventory and reporting are not tightly aligned, discrepancies are harder to identify and even harder to explain after the fact. In addition, crew are working within traditional sales processes not designed
When workflows are fragmented or unintuitive, errors become more likely and deliberate misuses by passengers harder to detect.
Preventative measures
The key is to make fraud prevention largely invisible to crew. That means reducing manual steps, improving transaction clarity and ensuring that systems guide correct behaviour rather than slow service down. From an airline perspective, bringing retail data, inventory movement, and payment validation closer together makes a significant difference.
Discrepancies become easier to spot when information is aligned, rather than buried in separate reports reviewed
and including payment intelligence at acquirer level, can have great impact.
Connecting the dots
Connectivity significantly improves visibility. When transactions can be validated online during flights, airlines move from assumption to certainty. Payment authorisation, inventory tracking and transaction status can be confirmed as they happen, rather than reconstructed later. Even lightweight connectivity can support real-time checks, reduce declined or fraudulent transactions, and give airlines far greater confidence.
Inflight retail is becoming more connected, more accountable and more data-driven; not just to reduce fraud, but to improve overall onboard economics. Better visibility ultimately leads to better decisions. airfi.aero •
Good
transactions
Stuart Forster takes stock of developments in onboard retail and how airlines can look to what’s happening in the cruise industry to maximise revenue generation…
Ofully connected, real-time commerce. As connectivity improves, airlines have a greater range of options as to how they structure their payment ecosystems. Dynamic pricing, long used in ticket bookings, looks set to become part of the onboard retail landscape.
Connectivity and artificial intelligence (AI)-enabled processing is helping to reduce the volume of fraudulent transactions.
“The shift toward tokenised payments through airline apps is also important; passengers can pre-register payment methods, reducing friction at the point of sale,” says Fernando Guinea, President of Immfly.
Getting sophisticated
tablets into fully-functional PoS systems with embedded payment capability, eliminating the need for separate payment terminals. From the passenger perspective, it’s increasingly cashless and digital, with wallet and loyalty integrations, automated email or SMS receipts, and seamless transactions directly on their own devices.”
AI-enabled processing is helping to reduce the volume of fraudulent transactions
Guinea argues that the most notable advancements relate to software: “Airlines are equipping cabin staff with sophisticated apps that connect to passenger manifests and payment systems, offering passengers advanced digital experiences that integrate IFE, retail and other revenue-driven capabilities.”
That’s a point of view echoed by Peter Coelho, CEO of Omnevo: “Onboard payments are rapidly shifting to tap-to-pay on standard iOS and
Coelho predicts a shift towards fully online payments, enabled by ongoing improvements to onboard connectivity:
“Historically, offline processing created friction and unavoidable decline rates, even with strong configuration and monitoring. With reliable onboard connectivity and instant online authorisation, airlines can significantly reduce declines and fraud, protecting revenue and aligning inflight payments with the same real-time verification standards used on the ground.”
Fast and free
Barry Klipp, CEO of InterLnkd, which developed AirMall, notes that the rollout of fast and free connectivity is key to open internet access which negates the requirement to manually allowlist domains. With that, payments can run through standard gateways – the same way they do
Above: Bluebox sees inflight retail as a core part of the airline-passenger relationship
on the ground. That includes payment methods requiring checks such as One-Time Passcodes.
"Once instant online payments become a norm in inflight retail, we should see airlines getting far more ambitious with their onboard ancillaries.
The Wi-Fi portal will be able to support shopping solutions that feel just like everyday e-commerce…This means smoother, real-time checkout across a much wider set of retailers, as well as a scalable way for airlines to monetise their passengers’ retail behaviour onboard,” explains Klipp.
That view is shared by Kevin Birchmore, Chief Commercial Officer at Bluebox Aviation, who says that payments are becoming part of a broader digital passenger journey, integrated with loyalty programmes, ancillaries and future travel opportunities. “This creates a much richer commercial environment, where onboard retail is no longer an isolated activity but part of a continuous airline-passenger relationship.”
“This evolution is transforming onboard retail from a static catalogue into a dynamic digital commerce channel. Airlines can now adjust pricing, launch promotions, personalise offers, and respond to demand in real time,” he says.
The industry is shifting away from dependencies on aircraft-installed hardware that adds weight and requires certification.
The evolution of device-agnostic solutions simplifies deployment and reduces operational overheads while increasing flexibility and scalability.
Engaging with partners
Further convergence of inflight entertainment, connectivity and retail is something that Birchmore anticipates: “The onboard portal will increasingly function as a unified digital storefront, where passengers can browse entertainment, purchase onboard products, access destination services and engage with airline partners – all within a single seamless experience. The broader shift we are witnessing is the transformation of onboard retail from a constrained operational function into a fully integrated digital commerce channel.
Payments are no longer simply the final step in a transaction; they are a key enabler of a wider commercial ecosystem that connects passengers, airlines and partners throughout the journey.”
Out at sea
Meanwhile, onboard payments on cruise ships are evolving to reflect the vessel’s role as a self-contained destination rather than a singletransaction environment. Offering dining, entertainment and wellness, in addition to retail, the focus has shifted towards capturing total guest spend, explains Matthew Prosser, Senior Sales Director at Agilysys.
“The unification of PMS [payment management services], PoS [point of sale] and guest data now means that every transaction across the cruise contributes to a clearer picture of behaviour, preferences and revenue potential. Stored payment credentials, mobile wallets and wearable technologies are reducing friction, facilitating personalised upsells and encouraging spontaneous spend, further supporting higher onboard Revenue Per Available Guest (RevPAG),” says Prosser.
passenger behaviour across the ship.”
Looking ahead, he predicts that the most successful cruise operators will be those who view payments as an enabler of smarter decisions and a way into creating stronger guest relationships: “Payment systems that are flexible, secure and integrated help crews spend less time managing transactions and more time delivering memorable moments, which ultimately drives higher satisfaction, greater onboard spend and brand loyalty.”
Money on tap
Innovation in payments will be a top priority on every ancillary revenue director’s agenda
More airlines will follow the trend set by US airlines in adding Tap to Pay, using Near Field Communication technology in 2026, suggests Micheál Egan, Head of Payment Operations at Retail inMotion. Yet the need for both online and offline payment capabilities will continue.
“One thing is for certain: innovation in onboard payments will be a top priority on every ancillary revenue director’s agenda in 2026,” he says.
Wearable technologies allow guests to pay, access venues and identify themselves through a single device, adds Prosser: “By lowering barriers to purchase and integrating payments into everyday touchpoints, cruise operators gain clearer visibility into onboard spend and
According to Fernando Guinea, the biggest foreseeable development – though not one likely to be introduced over the coming months – is ground-to-air retail continuity allowing passengers to browse products on the ground, purchase inflight and take delivery at their destination: “That will be the next real game changer for airline retail.” •
that integrate IFE,
and other
Above from left: SkyMall has been supporting inflight retail for over 25 years; Smooth payments are essential to seal the deal; Bluebox contributes to the wider inflight tech ecosystem; Immfly helps airlines offer passengers advanced digital experiences
retail
revenue-driven capabilities
AIRLINES HAVE EARNED THAT TRUST AND HAVE A LITTLE BIT OF POWER
Robin
Padgett, Divisional
Senior VP dnata Catering & Retail,
identifies new retail opportunities for airlines beyond onboard sales
As the world becomes really engaged with e-commerce and it becomes an everyday item, we're seeing huge problems with fraud and fraudulent transactions, and people are now wary about how they buy and where they buy from. They’re not going to be so gung-ho about clicking any link. They’re looking to buy from trusted brands and in environments where they know the transaction will happen, and that if anything goes wrong, they will get the follow-up and aftercare they need.
Trusted brands
Interestingly, airlines have earned that trust and have a little bit of power with consumers, and we see that as airlines look to increase their ancillary revenue, there are big opportunities for them to become retailers – not just during the flight, but before and afterwards too. So, there is potential to move beyond
just the standard buying booze on both ends – booze to take on holiday and to buy on the way back – to pushing this into normal, everyday e-commerce. So, you use that platform to become an e-commerce environment, like a department store, or Amazon. Then you can start curating products. For example, airlines could say to their passengers 'You’ve just been to Spain, here’s some Spanish wine', or 'We know you like this wine, why not buy a crate of it and we can deliver it to you?'.
And then you can look at the concept in terms of loyalty programmes and building up points, and spending points within the airline's own eco-system.
Strategic shift
At dnata, we see retail on board as the starting point for a much more engaged, holistic experience. The hard bit is joining all the systems, and that’s where we’re investing.
For years at dnata it was just catering and a little bit of retail, but now if you look at our logo it says ‘dnata Catering & Retail’. We’re being quite deliberate about it.
Airlines are telling us they want to be able to sell to customers, and not just standard ticket seats and bags. They want to offer them pre-order at home, where they can have products delivered to their seat without the trolley coming anywhere near them, and to be able to sell to them post trip too.
We’ve been upskilling ourselves, getting all of our back-of-house systems sorted, sorting out any tax and duty free issues, and once you’ve got that, everything else is super easy.
We've got an IT support team of 3,000 people and we think that's going to be our secret resource. We can make sure airlines have the right product, the right merchandising, map it through and get the supply chain working. •
Into the
Stuart Forster discovers that there’scurrentlynoclearagreementabout the volume on onboard sales buttop-sellerscanbeidentified… unknown
Airlines and suppliers are currently facing up to complex issues relating to onboard retail. While improving connectivity is helping to reduce fraudulent inflight payments, many of the industry’s challenges have changed little since the turn of the century.
“It's not like today, in 2026, we are talking about something we didn't talk about in 1997,” said customer experience expert Vimal Kumar Rai while addressing representatives of suppliers and airlines at AmberSky in Riga, Latvia. “We've been talking about the same things for the last 29 years.
One of the biggest things is that we don’t have data – we don’t know the size of our industry.”
Understanding issues
It’s important for the industry to acquire and share data that enables operators to better understand its issues and challenges, he argues. That transparency will help businesses understand average margins, methodologies, card fees and – importantly – shrinkage.
Revaz Mandaria, Retail Manager at Wizz Air Group, has joined the board of directors of the newly established Global Inflight Retail Association (GIRA). At the association’s unveiling, during AmberSky, he argued that onboard retail defies easy definition.
“It's very evident that inflight retail is not e-commerce. Inflight retail is not traditional retail as we know it. Inflight retail is not dutyfree. In fact, it's very complex, cross-border, multi-jurisdictional and operationally insane. It all happens in the metal tube 35,000 feet, yet we are still trying to fit it and run it under the laws
and rules that have been made for shops on the ground or websites on screens,” explained Mandaria to listeners.
“It's a very fast-moving train,” he added of onboard retail. “You can all see all around us that the regulations are not slowing down, the tax is not slowing down and the sustainability requirements are not slowing down. In fact, everything around us is accelerating.”
A complex industry
The industry’s complexities are resulting in lost opportunities for carriers to generate revenue, says Mandaria.
According to Laura Rösges, the inaugural Chairwoman of GIRA, the challenges faced by airlines and their suppliers are compounded because domestic flights in at least 17 countries around the world, including Brazil, face double taxation. The states at both the departure and arrival points of the flight claim taxes on sales.
Global solutions to retailrelated issues are not always possible. For example, rewarding individuals for their outstanding sales performances is practiced in parts of the world. However, incentivising crews must be on a team level in some regions. That includes German-speaking countries, where individual commissions are not permitted.
Defining scale
revenue. Yet sometimes, all inflight sales are included.
“You can make a difference to passengers, deliver the ancillaries that they want and personalise the experience if you understand the market and its size,” argues the GIRA Chairwoman.
Meanwhile, Aleksejs Romanovs, Managing Director of GIRA, suggests that better understanding the volume of sales through onboard retail can help the platform grow and reach critical mass.
The smell of success
In the meantime, feedback from retailers makes it clear that fragrances – including perfumes, eau de toilettes and aftershaves – are in-demand items during flights. Notably, the appetite for Arabic fragrances is booming in Europe. The Dubai-based producer Ajmal has more than 300 products in its portfolio and unveiled its Music of Oud collection at the end of January.
I wonder how big onboard retail really is, globally
People buying perfumes want to feel that they are treating themselves or their loved ones to something special. An engaging backstory can help with that. For example, Ajmal’s recently introduced Untold Stories collection features a range of varied scents, or ‘chapters’, by leading perfumiers including Maxime Exler and Coralie Spicher.
“I wonder how big onboard retail really is, globally. You will hear anything from millions to billions in different currencies,” points out Rösges. Sometimes the figures include ancillary revenue from technology. At other times, the numbers include only food and beverage
Statistics show that fragrances remain in demand but smart watch sales are on the up, according to Hanse Travel Retail. Additionally, the popularity of WHOOP fitness tracking is opening opportunities for related sales. Devices that can be worn 24 hours a day, with a battery life of approximately 30 days, are selling well onboard.•
Above: Fragrances remain in-demand items onboard aircraft. Smart watches and other tech items, including fitness devices are also selling well at present.
Up for the cup
As Canada, Mexico and the US prepare to host the FIFA World Cup 2026, explore how airlines are preparing to score big inflight 146
With the advances in hardware and software capability and better connectivity, it’s an exciting time to be in IFEC – and that ‘C’ is very important!
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AIX preview
Prepare for the Aircraft Interiors Expo in April with our exhibitor preview
Entertaining tomorrow
Patrick Brannelly, Senior Vice President of Inflight Entertainment and Connectivity (IFEC) at Emirates, shares his views on the future of IFE
AIX at a glance
Monday, April 13
09:30–18:00 Passenger Experience Conference
18:30-21:30 Welcome Party
Tuesday, April 14
10:00–16:45 CabinSpace Live sessions:
• Connectivity Part 1 –Antennas and Satellites: Looking at the next leap in inflight coverage
• Personalisation and the passenger experience beyond the flight: providing a true end-to-end passenger experience
• Content and engagement beyond Hollywood: diversifying IFE content and monetisation
• Cabin comfort – the big picture: an all-encompassing look at cabin elements that enhance comfort
• Connectivity Part 2: Delivering reliable inflight connectivity in a shifting market
• Inclusivity embracing diversity
• The future of the cabin: what passengers may expect from the aircraft cabin in 2030 and beyond
17:00-19:00 Hospitality evening
Wednesday, April 15
10:00–16:45 CabinSpace Live sessions:
• Crystal Cabin Awards: The evolution of excellence –insights from award-winning innovators
Cabin interiors specialists and IFEC providers get set to present their latest innovations to the industry
The 2026 Aircraft Interiors Expo (AIX) takes place from April 14-16 in Hamburg Messe’s B halls. It’s now 21 years since the trade show moved to northern Germany, following AIX’s initial events in Cannes, France.
Ahead of AIX getting underway, a record airline attendance is anticipated at the Passenger Experience Conference (PEC). Scheduled for April 13, more than 20 airlines will participate in the event, which lines up over 65 speakers across 25 deep-dive sessions. There will be three programme streams: Digital first –personal, intelligent and intuitive; Wellness, comfort and human-centric design; and Sustainability and the eco-conscious traveller
New on the AIX show floor for 2026 is the BizJet Interiors Zone, aiming to enable business jet operators to extend cabin excellence through inspirational
design and bespoke craftsmanship. This reflects the increasing influence of business aviation on commercial cabin innovation. A strong business aviation presence is anticipated.
Cinesend, Gogo and SmartTray International are among 46 first-time exhibitors this year. In total, more than 450 companies will participate and several are spotlighted over the next few pages.
Archana Dharni, Events Director of Aircraft Interiors Expo, commented: “In just 25 editions of the show, we’ve seen cabins move from cost centre to competitive differentiator, with innovation cycles accelerating every year. What excites me most is bringing the entire interiors ecosystem together to respond to that pace of change and help shape the next generation of cabin solutions.” aircraftinteriorsexpo.com
AIRFI
Wingman, an AI travel assistant designed specifically for the constraints and realities of the aircraft cabin, will be on show at the AirFi stand. Unlike ground-based travel apps or conceptstage onboard assistants, Wingman is built to operate inflight without relying on traditional broadband connectivity. airfi.aero
AIRCHAIR
Airchair will be showing its complete range of onboard wheelchairs at AIX this year. This includes the Airchair II, which was developed to comply with the latest US Department of Transportation regulations regarding accessibility. Since AIX in 2025, Airchair has moved into a new manufacturing facility, which will enable it to quadruple production capacity. airchair.global
FLIGHTPATH3D
Luci Live is the next evolution of FlightPath3D’s AI-powered inflight experience platform. Luci is evolving from storyteller to smart travel assistant. Intelligent and interactive, Luci is ready to respond to passenger queries with suggestions about things to do, places to eat and how to get to chosen destinations. flightpath3d.com
ADAPTIVE CHANNEL
The Adaptive Channel provides newspapers, magazines and solutions to distribute content to passengers and its eReader is available for all IFE solutions. The content and reader, available for touch points including mobile apps, connectivity portals, W-IFE and seatback IFE solutions, will be showcased at AIX. adaptive-channel.com
BLUEBOX AVIATION
Bluebox will showcase its Blueview digital services platform, including Blueview Cloud and its Transition Deployment Model, enabling airlines to launch inflight entertainment and retail quickly, and evolve across portable, embedded and cloud environments. Its flexibility helps airlines scale efficiently and unlock new ancillary revenue opportunities. blueboxaviation.com
AMSAFE BRIDPORT
AmSafe Bridport will showcase IPSB, a textile-based secondary cockpit barrier. The lightweight, customisable retrofit solution enhances cockpit intrusion delay. Also on show will be the MANTLE Fire Containment Pouch, designed to mitigate inflight lithium battery fire risks through bespoke, tested covers for individual devices and batteries. amsafebridport.com
ACS UK
OMNIA from ACS UK is an innovative platform that highlights custom aircraft interiors expertise. It comprises two hybrid monuments: a centre unit with reimagined galley, bar and integrated social hub with cabin branding; and a complementary outboard unifying elements from a self-service area to a fully integrated front-row monument (FRM). aviccabinsystemsuk.com
BURRANA
Burrana is marking a category shift at AIX. As in-seat power matures into critical infrastructure, RISE Power is reframing the standard, demonstrating authority through scale, agility, engineering innovation, trust and long-term value. burrana.aero
MEDIA CARRIER SOLUTIONS
Media Carrier Solutions provides airlines with a customised infotainment platform equipped with newspapers, magazines and podcasts from 70 countries in over 40 languages. At AIX, the company will showcase what lies ahead for personalisation. media-carrier.com
PANASONIC AVIONICS
Panasonic Avionics will showcase innovation across its four core pillars: inflight systems, connectivity, digital solutions and technical services. Expect insights into connected, more personalised, future-ready cabin experiences. panasonic.aero
MOMENT
Moment will highlight an ISPindependent Wi-Fi portal that integrates with any connectivity provider. It empowers airlines to retain ownership regardless of their ISP and enables them to control access, the user experience and any potential monetisation. moment.tech
ENFLITE
Enflite has developed innovative manufacturing methods that enable modular assembly and installation of its modular refrigerator. It has separated the compressor-based cooling module, storage module and door panel, allowing each component to be routed to the appropriate teams for fit and finish. enflite.com
DKA AEROSPACE
WasteLite is a lighter, durable waste trolley designed for improved handling. ThermalCool is an insulated trolley designed to keep food below 7°C for up to 24 hours, reducing return catering. An additional innovation will be previewed exclusively at the show. dkaaerospace.com
SKYTED
Skyted will showcase the Skyted 320 headset and the Sound Bubble app, enabling quiet, secure and confidential voice calls in noisy onboard environments. Users can speak at a very low voice level while maintaining clear communication. skyted.io
SES
SES and Google are making inflight connectivity easier by standardising how Android devices connect to inflight Wi-Fi. They have refined the passenger’s path into the airline portal by using frameworks such as auto-fill, saved passwords and saved payment methods ses.com
SPAFAX
Spafax will showcase its unified digital suite at AIX. The suite unifies content, experience and media, maximising the level of passenger engagement and helping to drive up commercial value and monetisation opportunities for airlines. spafax.com
STELLAR ENTERTAINMENT
Stellar Entertainment believes IFE should be easy. It combines decades of industry expertise with innovative tools to simplify IFE management. From content selection and licensing to seamless delivery, it aims to help airlines deliver exceptional inflight experiences flight after flight. stellargroup.com
SOGECLAIR
SOGECLAIR will introduce three innovations designed for the commercial aviation market at AIX, within the VISTA demonstrator. One of these will be the Front Row Monument Minisuite – a reimagined front-row monument with an open, premium configuration that unlocks the full potential of the space for one or even two passengers. Sogeclair operates on five continents across nine countries. sogeclair.com
REPLIN BY HAINSWORTH
Replin by Hainsworth will showcase its latest collection of wool-rich fabrics, including a variety of nature-inspired textures and finishes designed to inspire clients to create their own bespoke fabrics. replinbyhainsworth.co.uk
VIASAT
Through interactive hardware and digital product demonstrations of Viasat Amara, attendees will be able to engage firsthand with solutions designed to deliver a scalable connected performance, flexibility and reliability for airlines worldwide. viasat.com
THINKOM
ThinKom supplies ultra-high performance, multi-orbit, network-agnostic phased-array antennas that support connections with any network. It will unveil a new small form factor (SFF) terminal supporting ultrafast GEO, MEO and LEO operation at AIX.
The new compact, low-power and space-efficient computing hardware is expected to enter the market in 2027. thinkom.com
TELESAT
Telesat will showcase Lightspeed, its enterprise-class LEO network engineered for superior inflight connectivity. Delivered through leading IFC service providers, Telesat Lightspeed ensures high-speed performance with global coverage and built-in resilience. Programme updates on how this next-generation LEO will elevate passenger experience from 2027 will be available. telesat.com
Entertaining tomorrow
Patrick Brannelly, Senior Vice President of Inflight Entertainment and Connectivity (IFEC) at Emirates, shares his views on developments in the sector
With the advances in hardware and software capability and better connectivity, it’s an exciting time to be in IFEC –and that ‘C’ is very important!
We installed TV screens on every seat way back in 1992. Immediately, engagement was nearly 100% and remains so. Great entertainment makes flights feel shorter, and we’re not surprised that’s still the case.
Seatback TV has been super important to Emirates for over 30 years. We see that TV screen as much more than just entertainment, which I see more airlines waking up to the potential of. Big blockbuster movies remain the most popular choice of entertainment but the big behavioural shift we have observed is the desire to binge-watch. Passengers will watch an entire box set of that TV series that they’ve never had time to enjoy. Flights are perfect for this.
TV content is hugely popular onboard and therefore important. Today, we have hundreds of entire series of TV shows.
TV and films
Demand for great movies and TV will remain for decades to come. We now offer content from over 40 countries and there’s a growing demand for more international content – something that’s also evident in this year’s Oscar nominations.
areas has happened onboard and will happen with streaming services as well.
I’m most proud of our latest IFE system, with 4K screens, delivered on our new A350 fleet that entered service last year. The technical capabilities of the system include superresponsive touch screens, large memory, highpowered processors and better connectivity. It also features integration with ground IT systems that deliver real-time content, an AI-driven recommendation engine and true personalisation.
There are more than 40 fundamental new features and many were dependent on hardware capability, which has now been delivered.
Expanding choices
The impact of connectivity
Inflight connectivity is revolutionising everything onboard, including the entertainment experience. Today, if a flight is delayed or diverted, we see that a huge number of people visit emirates.com or use the app to manage their journey rather than post-landing. Operationally, this is helpful.
There’s a trend of people watching their phone as a second screen
Content choice is expanding as servers increase in size. There are massive upheaval and consolidation underway with ground streaming services, combined with them starting to include Live TV, games and more.
I expect to see greater integration between the inflight experience and the main ground services. Maybe people will be able to start watching a TV series onboard and finish it on the ground, using their regular streaming service.
The Emirates’ IFE system is called ice, which stands for information, connectivity and entertainment. The convergence of these three
Passengers are already logging into IFE at their seats. Whatever changes to their preferences they make and where they are in a movie is loaded to their next flight for a seamless experience. That can only happen with fast, reliable connectivity.
Everyone loves the option of being continuously connected inflight with low latency and high bandwidth, now delivered with Starlink.
Second screens
There’s a trend of people watching their phone as a second screen while watching a movie. That’s also happening inflight now. In reality, it is diminishing the viewing experience, but I expect people to get better at disconnecting to immerse themselves in a great film.
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Emirates is one of the few airlines that has offered Live TV consistently for over a decade.
It’s hugely popular, especially when there is a big sports game on. Being on an aircraft when half the cabin is watching, or being in the lounge on an A380 where we’ll put the game on the big screen is a unique experience.
It’s part of feeling connected and, like great Wi-Fi, what was a luxury is seen now as a necessity when flying.
Use of headsets
Augmented Reality (AR), Virtual Reality (VR) and Mixed Reality (MR) headsets are clunky and bulky, and they don’t seem to have lived up to the hype – yet!
I use VR at home for games and it’s brilliant. But you need space to turn around to enjoy the full experience. So being strapped in a seat on a plane is not ideal. For airlines to provide them is frankly a logistical nightmare due to cleaning, storage and such like.
I don’t see many people carrying them onto planes, although smart glasses with discreet in-lens displays are gaining traction instead. These devices can provide theatre-like big screen entertainment, which is important and why Emirates has always pushed to install large screens at every seat.
There will be more integration with major ground streaming and media services
We’ve expanded the Live TV choice and added news bulletin updates for news service. Further improvements are coming soon.
Maybe not through the IFE system, but personal devices are increasingly connected exactly as on the ground therefore the function is more natural on personal devices. With great connectivity, the Emirates app is the fastest most reliable user-friendly way to interact with us and replicating that on the seatback is challenging.
Onboard personalisation
Personalisation needs processing power – we call it ‘big brain’. The big brain is on the ground and there’s a small brain on the aircraft. The heavy lifting for personalisation is done on the ground and then packaged for the aircraft.
If you enjoy a movie and want to know what similar movies onboard may appeal to you, the referencing of movie 'A' to the thousands of other films onboard demands ‘big brain’ work. We’re doing this already and there is much more in development.
which is important and
When it comes to IFE trends to watch over the coming years, I anticipate that there will be more integration with major ground streaming and media services. We can expect better personalisation, bigger and better screens, greater use of second screens, and much more choice of content. emirates.com •
Five potential IFEC trends of the future
In summary, here are five trends relating to IFEC that we may see more of in aircraft cabins:
• AI-driven entertainment recommendations based on a passenger’s preferences.
• True personalisation of the IFE experience.
• Broader use of responsive touch screens.
• Seamless continuation of preferences and viewing between flights.
• More common use of second screens in the cabin.
Left: Starlink connectivity has raised the bar for inflight Wi-Fi
Let your story live on for those you love
A legacy he can hold in his hands
This is Henry with his grandfather’s memoir. One day, he will discover the chapters of a life he never had the chance to witness: the milestones, values and humour. He will feel close to his grandfather, David, a man he will never meet, because his story is here. Beautifully told. Expertly preserved. Forever held in an heirloom book.
Now it’s time to share your story
We believe that everyone carries stories too precious to be forgotten. Through thoughtful conversations and professional ghostwriting, we will capture your memories and the essence of who you are, crafting them into a hand-bound memoir to share with the people who matter most.
A LifeBook doesn’t just tell a life story. It connects generations.
“My father’s memoir is precious beyond words. It reveals so many stories I never knew and has given my son the chance to discover his heritage.”
Russell Pullan reflects on his father’s LifeBook
Between you and I
Stuart Forster looks at a headset and solution that could be a game-changer when it comes to talking with colleagues while travelling…
At some point, any frequent train traveller is likely to have endured an etiquette-flouting, entitled fellow passenger talking at volume on a phone nearby. By contrast, cruising aircraft offered sanctity from such unwanted chatter. But as fast, reliable connectivity becomes a familiar facet of flying, there’s a risk that calls could become commonplace in cabins. Will that mean having to endure the jabbering, joking and sheer inanity of conversations which we’d rather not overhear? Is air rage a resultant risk and might airlines see Net Promoter Scores slump
after striving to meet customer expectations relating to Wi-Fi? That doesn’t have to be the case. Technology exists that will facilitate loquacious passengers to wear headsets and talk quietly.
Whispers of change
The Skyted 320 is a headset designed to facilitate phone calls in public environments. “It captures very low voice levels and prevents sound from leaking into the surrounding space,” explains Stéphane Hersen, CEO of Skyted. “Our solutions, the Skyted 320 and the Sound Bubble app, allow
passengers to make calls without disturbing others, to join meetings privately and to communicate without raising their voice in potentially noisy environments.”
In January, Skyted and Safran Passenger Innovations (which has since been renamed RAVE Aerospace, following its takeover by Kingswood Capital Management) reached an agreement to integrate silent call technology in the RAVE inflight entertainment system. The collaboration evolved from an existing relationship and a shared, long-term vision for the future of inflight entertainment (IFE) and onboard connectivity.
Compared to the standard volume level when multiple people speak at once, the solution promises to cut cabin noise while increasing satisfaction – particularly among business travellers looking to maximise productivity during flights.
Introducing the service also opens opportunities for airlines to benefit from additional ancillary revenue opportunities. The perceived value of premium connectivity could be enhanced if passengers see accessing it as a way to maximise output.
Conversing privately
Skyted was developed to allow people to speak naturally while remaining discreet
The availability of onboard connectivity is a key factor in why the product is only now coming to market, explains the Skyted CEO: “Highbandwidth solutions like Starlink are very recent. There was no identified market need previously. Passengers could not make calls onboard, so there was no demand for silent calling. The use case had never been considered. The industry focused on noise-cancelling for listening, not on enabling people to speak quietly in noisy environments.”
Building on R&D
“Passengers using a Skyted 320 can make discreet voice or video calls during flights. It protects sensitive and confidential conversations from being overheard while reducing the stress of passengers who feel the need to communicate urgently. It also transforms connectivity from a passive experience, such as emailing and messaging, into an active communication tool,” says Hersen.
The product was developed after the rise of hybrid working and the availability of constant connectivity created a need for private communication in public spaces. Skyted was developed to allow people to speak naturally while remaining discreet and the technology to integrate it on phones, headsets and smart glasses in now being licenced.
The underlying technology that supports Skyted 320 came from research and development relating to a voiceabsorbing mask using soundabsorbing materials. Utilising it facilitated a new approach to in-cabin conversations.
To use a Skyted 320 headset, standard onboard Wi-Fi connectivity is needed. So too is Bluetooth pairing with the passenger’s chosen personal electronic device (PED). A USB-C charging capability means that the PED can remain in use throughout a journey. Integration with IFE ecosystems is optional but no dedicated aircraft server infrastructure is required, meaning that aircraft modification is not needed.
Users will be able to speak in hushed tones and cabin harmony can be preserved. What’s not to shout about? •
Above: Skyted can help prevent irritation caused by nearby passengers communicating loudly on their phones
UP for the CUP
As Canada, Mexico and the US prepare to host the FIFA World Cup 2026
Stuart Forster listens in on the team talk to discover just how airlines are preparing to score big inflight
The legendary Liverpool F.C. manager Bill Shankly, famously said: "Some people think football is a matter of life and death but I can assure them it is much more serious than that!" Now, as football (soccer) fans worldwide pull on their team colours and fly their flags in anticipation of the FIFA World Cup 2026 kick off, airlines have their IFEC squads warming up inflight footie coverage with a similar level of Shankly seriousness.
Going for goal
And airlines which invest in live coverage could be shooting right on target when you consider FIFA stats which estimate the sport currently has five billion fans worldwide. The Harris Poll also indicates that 72% of Americans are now interested in soccer – a rise of 17% since 2020.
Airlines offering live TV coverage of the FIFA World Cup 2026 will be striking at an open goal
Ready to tackle the coverage challenge, FOX Sports will be America’s exclusive English-language home for the tournament, and will broadcast an unprecedented 69 matches live on the Fox broadcast network and FS1, both of which are available inflight through DIRECTV.
Net gains
With 48 teams facing off in 104 fixtures through June and July there is plenty for the crowds to cheer about, and watching in flight has a unique appeal according to Kimberly de Flesco, Head of Aviation Strategy at DIRECTV IN FLIGHT. She believes live TV – particularly sports – has become a defining aspect of the inflight entertainment experience and says: “If you’ve never been on a flight during a major sporting event, it’s quite a fun, communal experience to have so many people watching the same game on their seatbacks or personal devices at the same time. Passengers tell us that seeing others on the flight watching a live TV programme like sports makes them more likely to want to tune in as well.”
Richard Wise, SVP – Content and Channels at IMG, shares the growing excitement. He chips in: “The FIFA World Cup 2026 is one of the biggest stages in world sport, and we know there’s a huge demand from passengers to watch the tournament live onboard. More than 1.4 million passengers tuned in to watch our inflight coverage of FIFA World Cup Qatar 2022 on Sport 24 and Sport 24 Extra, generating over five million total views and making it our most-
watched event to date."
IMG will be showing every FIFA World Cup 2026 game live on its channels and holds exclusive live international inflight rights to more than 40 leagues and competitions.
Wise insists major sporting events are a winner for airlines: “Feedback from Sport 24’s airline partners has shown that live sport has a big impact on the inflight passenger experience through its ability to create viral moments. We often see videos of fans celebrating goals onboard, generating millions of views on social media – and the FIFA World Cup 2026 is set to be the biggest yet, with more games being held across more host cities, creating more touchpoints with fans than ever before.”
Team talk
sports streaming experience that enables passengers to watch Sport 24 and Sport 24 Extra via a dedicated web player on their personal electronic devices. We want to meet sport fans on the platforms of their choosing, and keep them connected to the live sport they consume on the ground,” adds Wise.
The ongoing delivery shift, from Direct Broadcast Satellite (DBS) technology to internetbased IPTV, which uses the aircraft’s onboard Wi-Fi to stream live programming, also gives passengers the option to watch on seatback screens and/or personal electronic devices.
de Flesco throws in: “This new technology also allows commercial and private aircraft without seatback screens to offer live inflight TV with DIRECTV on personal devices.”
The IMG team regularly innovates live coverage to passengers to elevate the inflight experience. "We recently launched a next-generation inflight
Staying onside
She concludes: “The future of inflight entertainment is being shaped by the demand for live, real-time engagement –today’s passengers are definitely no longer content with static, pre-recorded entertainment. This gives airlines a unique opportunity to enhance the passenger experience and differentiate themselves but getting the technology right is paramount.”
Game on! •
AI storytelling
Generative AI is changing the landscape of entertainment. April Waterston explores how Spafax is harnessing its power to write stories for children
Many parents will relate to the creative challenge of a child requesting a never-before-heard personalised story to be told right here, right now. Enter: StoryWonder.
Launched in April 2025, StoryWonder is a multi-platform storytelling experience created by Spafax and KB&B to transform family travel.
Powered by a safe, child-friendly generative AI, it lets children become the heroes of personalised, airlinebranded stories – turning screen time into calming, imaginative story time.
“As a parent, you just want a moment to breathe,” says Dimitrios Tsirangelos, VP Business Development IFE Technology & Innovation at Spafax.
“StoryWonder brings a bit of magic back to the journey by letting kids’ imaginations take flight.”
Enhanced engagement
StoryWonder integrates easily across airline microsites, mobile apps, and inflight Wi-Fi portals, engaging families before, during, and after the journey. Looking ahead, the team is exploring seatback integration.
Parents begin by setting up a family profile, describing how each family member looks.
The app then
generates stories where the hero resembles the child, complete with a personalised cover image.
Users can choose short, three-minute tales or longer adventures, and they can guide the plot with simple prompts – for example, starting at home, moving through the airport and aircraft, and resolving a mystery at the destination.
Airlines can bring children into their universe by using their destinations and brand elements to personalise the tales. For brands, value lies in deep engagement rather than fleeting impressions.
process of prompting and listening to a story can keep a family interacting with a brand for seven minutes or more.
Keeping it safe
StoryWonder brings a bit of magic back to the journey
Crucially, StoryWonder’s AI is built as a closed, child-safe system. Hosted on the company’s own servers, the model has been developed with German agency KB&B, specialists in children and family marketing. Users cannot prompt for violent or inappropriate content; instead, the system operates within a carefully curated, kid-friendly environment.
Tsirangelos contrasts StoryWonder with social media, where attention spans are measured in seconds. Here, the
StoryWonder’s blend of generative AI, brand storytelling and personalisation offers a glimpse of what children’s IFE could look like in the AI era. •
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Care fueled journeys
Elevating every journey with thoughtful amenities.
