Issuu

SEPTEMBER 2026 • WWW.PAX-INTL.COM

IFSA GLOBAL EXPO

New s and A naly sis for the pas senger ser v ices executi ve

Details that deliver deSter on elevating the passenger experience, one touchpoint at a time

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EDITOR’S LETTER

PAX International Mississauga, Ontario Canada Website: www.pax-intl.com

PUBLISHER Aijaz Khan E-mail: aijaz@globalmarketingcom.ca

EDITORIAL OFFICES Jane Hobson, Managing Editor Tel: (1 416) 997-3914 E-mail: jane@pax-intl.com Robynne Trueman, Business Editor Tel: (1 705) 471-4110 E-mail: robynne@pax-intl.com Alex Preston, Senior Editor Tel: +44 (0) 7969 092913 E-mail: alex@pax-intl.com

ART DEPARTMENT Kelly Wong, Senior Graphic Designer

CONTRIBUTORS Kieran Ricci

The industry that keeps moving

e are due to gather in Dallas, Texas, for the first time since I have been part of the industry as IFSA Global EXPO moves from Long Beach, California. It is a change of scenery, certainly, but it also feels fitting for an industry that is rarely content to stand still. Looking back at my time in commercial aviation, I remember being struck almost immediately by the momentum of this business, how much forward movement, literally, drives our industry. Aircraft are constantly in motion, connecting people and places across the globe (except when I fly from Singapore back to Toronto later this year, and then I am technically time-traveling backward, but hey). Yet the real momentum is found beyond the aircraft. It is in the ideas, partnerships, products and conversations that continue to push aviation forward. Every year, IFSA Global EXPO brings together the people shaping the passenger experience, from the cabin to the galley and everywhere in between — and the stories in this issue offer a glimpse of that momentum in action. Consider gategroup’s newest fleet of catering trucks, with 360-degree cameras and anti-collision technology. Or AMI Group’s approach to creating a seamless wine experience, connecting the enjoyment of a great glass on the ground with the experience passengers have in the sky. In Dallas, En Route will support an industry launch with its participation in the development of World Food Safety Standards. As the company’s Stephanie Booker puts it, “For us, possibility has to be practical. Innovation only creates value when it can be delivered safely, reliably and commercially.” It is a sentiment that resonates across the industry: the best ideas are the ones that can move from possibility to reality. That momentum is also evident in products and programs. From MyDrap’s single-use 100-percent cotton table linens to deSter’s vision for a unified glassware design and RMT’s cooler bags that maintain temperature control while reducing waste and replacement costs, innovation is taking shape in practical ways. This September, as we meet in a new city, there is an opportunity to take stock of where we have been and where we are headed. The industry navigates an everchanging landscape, but its appetite for innovation remains. New technologies are emerging, passenger expectations are evolving and the focus on creating better, thoughtful experiences continues to grow. Everything is bigger in Texas. Our ambition should be no exception.

PAX International and PAX Tech are published a total of 10 times a year by PAX International, Mississauga, Ontario, Canada. International Distribution.

ISSN 1206-5714 Key title: Pax International

JANE HOBSON Managing Editor PAX International

PAX-INTL.COM

CONTENTS

Features AIRLINES

CATERING

20 24 28

ON THE COVER: The right drinkware can elevate everyday service into a more deliberate and memorable experience. More from deSter on page 50.

MOMENTUM AT MET As Montreal Metropolitan Airport ramps up operations, Porter Airlines tells PAX International it is bringing travelers more choice, convenience and access across Canada

THE LAST MILE gategroup’s Chris Kinsella discusses how the journey from the catering kitchen to aircraft door is becoming the focus for safety, precision and airline reliability C8RTECH CONNECTS THE DOTS C8Rtech Managing Director Thomas Halter explains how the company’s integrated platforms are closing the gap between airlines and catering partners RAISING THE BAR ON FOOD SAFETY SkyChefs’ latest FSSC 22000 certification in Miami underscores the caterer’s broader strategy to elevate food safety, quality and operational consistency across its network CONSISTENTLY COOL RMT Global Partners’ CEO Richard Tuttle discusses how reusable cooler bags help carriers maintain temperature control while reducing waste and replacement costs

F&B

SMALL UPGRADES, BIG IMPACT In this guest column, Amy Jullien, Corporate Vice President at Intervine, explores how small snack investments can deliver outsized value for passengers

A SEAMLESS POUR AMI Group discusses how it curates wine programs that connect the premium lounge and onboard journey

DEPARTMENTS

3 6

PRACTICAL POSSIBILITIES En Route will showcase passenger solutions for the North American market at IFSA Global EXPO while highlighting its role in developing new World Food Safety Standards

BOTTEGA IN THE NEW ERA Bottega talks factors changing drinking preferences, from low and no alcohol to new occasions and smaller formats

EDITOR’S NOTE NEWS

4 SEPTEMBER 2026

CONTENTS

THE TECH BEHIND THE SNACK Snackbox To Go International Sales Manager David Verschuure discusses technology as the backbone of onboard snacking

NEXT STOP NORTH AMERICA The Covington greensite marks MarfoFMA’s first production operation in the United States and expands its ability to supply frozen airline meals across North America

TABLEWARE

50 54

CRYSTAL CLEAR deSter discusses why glassware deserves a seat at the service strategy table LIGHTWEIGHT LINENS MyDrap explores how smarter textile solutions can help airlines balance efficiency, sustainability and passenger experience

AMENITIES & COMFORT

PASSENGER WELLNESS: THE NEW TRAVEL ESSENTIAL WESSCO explores how wellness is reshaping airline amenities around recovery, comfort and more intentional travel experiences

BRINGING BRAZIL ONBOARD Linstol, GOL and Granado put Brazilian design, fragrance and cultural identity at the heart of the new INSIGNIA Business Class experience, creating a premium amenity collection tailored to GOL’s growing international network

THE POWER OF SPORT FORMIA discusses how authentic partnerships rooted in identity and place help airlines turn sponsorships into meaningful passenger connections

AS GOOD AS IT SOUNDS Premium headsets by Procurall and Marshall bring iconic design and high-fidelity sound to First and Business Class cabins

58 ONBOARD RETAIL

TRANSFORMING TRAVEL RETAIL Omnevo’s Jan Christoph Meyer explains the balancing act of standardizing onboard retail platforms while maintaining flexibility

EVENTS

A BIGGER STAGE FOR ONBOARD SERVICES As IFSA Global EXPO moves to Dallas, the event puts sustainability, premiumization, digital transformation and face-to-face connection in the spotlight

FACTS & FIGURES

FIRST TIME IN TEXAS Beyond the convention floor, Grapevine and Dallas offer plenty to discover, so make the most of your stay with a taste of local life, iconic sights and the region’s deep connection to commercial aviation with this list of extracurriculars curated by the editors at PAX International PAX-INTL.COM

NEWS

EXHIBITOR

Beemster brings World’s Best Cheese to IFSA For premium inflight service, every detail matters. From the wine and bread to presentation and plating, each element contributes to a memorable passenger experience. Cheese is no exception. At this year’s IFSA Global EXPO, Beemster will showcase Royaal Grand Cru. The product was recently named Best Cheese in the World at the World Championship Cheese Contest in Wisconsin, USA. Selected from thousands of entries, the award recognizes the craftsmanship, quality and distinctive flavor that define Beemster cheeses. Made with 100 percent North Holland pasture milk, Beemster Royaal Grand Cru delivers a full-bodied yet refined profile, combining deep savory notes with a smooth, memorable finish. Its rich character makes it a natural fit for premium inflight applications, including Business Class cheese selections, wine pairings and curated onboard dining experiences. “For airlines and inflight caterers looking to enhance premium service, a high-quality cheese can provide more than another menu item. It can introduce a sense of place, craftsmanship and discovery to the passenger journey,” Jeroen Verweij, Business Development Manager at Beemster, tells PAX International. Beemster will also introduce Amsterdam Cheese Company at IFSA. Born in the heart of Amsterdam, the brand offers bold Dutch cheeses made with high-quality milk and a focus on expressive flavor. The portfolio is designed to bring the distinctive taste and spirit of Amsterdam to travelers around the world. Beemster will be exhibiting at booth 218.

Beemster Royaal Grand Cru, named Best Cheese in the World at the World Championship Cheese Contest, will be showcased at IFSA booth 218

6 SEPTEMBER 2026

EXHIBITOR

DFMi to unveil Cloud Market at IFSA Global EXPO

Chef Leyla Wheelhouse returns to the DFMi booth to showcase and serve creative supplier-partner menu offerings, giving guests a taste of innovative onboard dining

For nearly four decades, DFMi has connected F&B manufacturers with the global travel industry. At IFSA Global EXPO 2026, DFMi will showcase its refreshed branding at the DFMi Cloud Market at booth 613. This year’s concept was inspired by the continued rise in popularity of food halls around the world, where guests can explore cuisines, discover brands and enjoy experiences under one roof. DFMi is bringing that same energy to Global EXPO, creating an engaging space where airline customers can experience offerings from global supplier partners. At the heart of the Cloud Market are three distinct cafés: American Kitchen will feature premium meals and snacks, bringing together familiar favorites and innovative new offerings for onboard service; Bake Shop will highlight breakfast items, bakery products and desserts; and European Provisions will feature imported snacks and specialty products from across Europe. Chef Leyla Wheelhouse will return to the DFMi booth to prepare and serve creative menu offerings featuring products from participating supplier partners. Guests can sample items and experience onboard menus innovations. Beyond the cafés, the Cloud Market will feature a retail inspired marketplace showcasing food, beverages and snacks from both established manufacturers and emerging brands. The space is designed to encourage discovery and give visitors the opportunity to browse, taste and learn more about products. “The Cloud Market reflects what DFMi does every day. The DFMi team travels the world searching for innovation, identifying trends and discovering products that can bring something new to the onboard experience. At its core, the DFMi Cloud Market is about connection, discovery and bringing great products to life,” Kim Brown, Vice President of Marketing at DFMi, tells PAX International.

FULL PAGESPORTING AD STYLE. MEXICAN SPIRIT.

A summer of sport inspires Aeroméxico’s special-edition Premier One amenity collection, blending Mexico’s national colours and contemporary spirit with botanical skincare from Mexican-inspired beauty and fragrance brand Nopalera.

NEWS

EXHIBITOR

Global Inflight Products enhances onboard service with compostable plant fiber casserole As airlines intensify efforts to enhance the single-use materials in onboard services, Global Inflight Products (GIP) is continuing to upgrade the plant fiber casserole it introduced three years ago. The sturdy casserole supports a more sustainable inflight meal service. Made from 100 percent renewable plant fibers, the casserole is oven-safe, enabling dishes to be reheated or served directly in the container without compromising performance. The lightweight and durable construction withstands the demands of high-volume airline catering operations, maintaining its shape even with heavier or sauce-based meals. The products are available in several shapes and sizes. “The containers are food-safe and odorless, ensuring that flavors remain unaffected across a range of cuisines,” says Zine Badissy, CEO of GIP. The design also supports efficient handling across the catering cycle from kitchen preparation through to onboard service. After use, the casseroles are compostable and biodegradable, with the plant fiber material delivering a clean, natural aesthetic.

The plant fiber pulp casserole from GIP is ovenable and available in several shapes and sizes to support more sustainable inflight meal service

8 SEPTEMBER 2026

AIRLINE

Air Canada updates bedding and amenity kits for international flights

Air Canada’s international flight comfort collection includes upgraded Signature Class bedding, larger blankets and reusable amenity kits developed with Canadian partners

Air Canada is introducing updated bedding and amenity collection across all cabins on international flights from August, expanding its onboard comfort offering with upgraded Signature Class duvets and pillows, larger blankets in Economy and Premium Economy, and new amenity kits. The carrier worked with Canadian hospitality supplier Hunter Amenities on the kits, which include reusable elements such as drawstring bags, eye masks and socks. Signature Class passengers will also receive products from Canadian skincare brand Sahajan, including Lip Karma lip balm and The Hand Remedy hand cream. The six-foot polar-fleece blankets are designed to offer full-body coverage in Economy and Premium Economy. Premium Economy kits will include a contoured eye mask, 3M earplugs, cabin socks and a bamboo toothbrush, while Signature Class bedding will feature a 145 gsm duvet and breathable AirFlow-fill pillow.

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NEWS

SUPPLIER

Buzz unveils pufferstyle amenity kits for JetBlue Mint passengers Buzz has introduced a refreshed collection of amenity kits for JetBlue Mint passengers, centered on reusable puffer-style bags designed by New York City accessories brand Caraa. International Mint passengers will receive a puffer lunch bag in Clay, designed for reuse as a lunch tote, compact carryall or travel organizer. The kit includes Dr. Dennis Gross Skincare products, including lip balm, face cream, hand treatment and Alpha Beta Peel Pads, alongside a Plus Ultra dental kit with toothpaste and a bamboo toothbrush. Tuft & Needle earplugs and eye mask, a deodorant wipe and JetBlue Mint socks complete the offering. For domestic Mint flights, passengers will receive a Caraa puffer sling bag in Clay, Flint, Black or Olive. Sized for a mobile phone and small essentials, the hands-free bag contains Dr. Dennis Gross skincare, a Tuft & Needle

LONE STAR STATE. ALL-STAR BRANDS.

JetBlue Mint’s international amenity kit is presented in a Caraa-designed puffer lunch bag

eye mask and earplugs, Swishables mouthwash and JetBlue Mint socks. Created by Buzz, the kits incorporate recycled elements and aim to reduce single-use plastics through reusable bags, a bamboo toothbrush, kraft-paper bellybands and kraft-paper packaging.

EVERYTHING’S BIGGER IN TEXAS. INCLUDING OUR LINEUP. Join Intervine and our featured partners at IFSA Booth 810 for bold flavors, standout wines, and plenty of inspiration for today’s modern traveler.

TORRES

Gourmet Potato Chips

DRENCH

Chef-Crafted Salad Dressings

DOUBLE DUTCH

Authentic Dutch Stroopwafels

SMALL LOT BOTTLES

Premium Single Serve Wine for Pre-Order

Saddle up to Booth 810 for our best lineup yet.

BOOTH 810 10 SEPTEMBER 2026

BR INGING THE BEAUT Y OF PANAMA TO THE WORLD Visit us at IFSA Expo | Booth 1121

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NEWS

AIRLINE

American expands Pecan Lodge’s Texas barbecue on domestic flights from DFW Following the successful debut of Pecan Lodge’s barbecue platter and smoked brisket sandwich, American Airlines is expanding its partnership with the award-winning Texas barbecue restaurant. The popular First Class meal option will be available on all eligible domestic flights departing from Dallas Fort Worth International Airport (DFW) beginning September 9. Passengers can select Pecan Lodge’s smoked brisket sandwich for lunch or the barbecue platter for dinner when available for preorder on eligible flights departing from DFW. The expanded offering builds on American’s commitment to showcasing beloved regional brands and elevating the onboard dining experience. Pecan Lodge is nationally recognized for its Central Texas-style barbecue. Beyond menu enhancements, American continues to invest in the entire inflight dining experience, offering the

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12 SEPTEMBER 2026

Pecan Lodge’s smoked brisket sandwich

most elevated champagne selection among U.S. carriers, new California wines in premium cabins, premium Lavazza coffee on all mainline flights and an expanded selection of snacks available for purchase in Main Cabin.

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NEWS

CATERING

Mallaghan and SkyChefs celebrate 15-year partnership Mallaghan is celebrating 15 years of partnership with SkyChefs as the caterer rolls out its refreshed brand identity across North America and other markets. Since 2011, Mallaghan has supplied more than 250 catering trucks to SkyChefs. The total is expected to surpass 300 by the end of this year. SkyChefs was Mallaghan’s launch customer in the U.S. market, helping establish the ground support equipment manufacturer’s presence in the country. “Our partnership with SkyChefs has been instrumental in our growth over the past 15 years, particularly in supporting our expansion into the American market. We are proud to have worked closely with an international industry leader to deliver innovative, reliable and highquality catering solutions that meet the demands of modern aviation. As we look to the future, we are excited about the opportunity to further strengthen this relationship, with continued collaboration that will support the next phase of growth for both organisations,” said Ronan Mallaghan, Chief Executive Officer at Mallaghan. The SkyChefs fleet includes Mallaghan’s CT2000, CT4000, CT6000 and CT8000 models, as well as the eCT6000 electric catering truck. The eCT6000 made SkyChefs the first North American catering company to use an electric catering truck. “Our long-standing partnership with Mallaghan has been key to ensuring we can consistently deliver safe, efficient vehicles for our employees who operate them in challenging operational environments, and provide high-quality services to our airline clients,” said Erik Olund, CEO, SkyChefs. “Its commitment to innovation and reliability aligns closely with our own values, and together we continue to support a more sustainable future for the aviation industry.”

Mallaghan’s catering-truck fleet for SkyChefs includes the electric eCT6000, which helped make SkyChefs the first North American catering company to operate an electric catering truck

14 SEPTEMBER 2026

COMPANY

FTE Global to mark 20th anniversary in Dallas

United Airlines CEO Scott Kirby speaking at FTE Global EXPO in Long Beach, California, USA, in September 2025

For its 20th anniversary edition, FTE Global is bringing the industry together under the theme “Transforming Travel Together,” highlighting the industry’s growing recognition that the biggest opportunities come from collaboration across airlines, airports, technology partners, government agencies and innovators throughout the aviation ecosystem. “As we look ahead to our 20th anniversary, the focus is very much on how the industry moves forward together,” Ryan Ghee, Chief Operating Officer, Future Travel Experience, tells PAX. There will be a major focus on AI, automation, digital transformation, CX, sustainability, future mobility, alongside passenger experience and next-generation journeys. Sustainability will remain a priority, while future mobility concepts and emerging technologies such as robotics and humanoids can also be expected. A major milestone this year is FTE Global’s move to Dallas, supported by Dallas Fort Worth International Airport, Southwest Airlines and Dallas Love Field Airport. As one of the world’s major aviation hubs, Ghee says Dallas is a perfect fit for the event. The move has already attracted a wider mix of attendees and exhibitors. On top of that, co-locating with IFSA Global EXPO brings even more energy and creates great crossover between industries. PAX is proud to serve as a media partner for the event. “This year is as much about people as it is about ideas,” says Ghee. “It is about celebrating the relationships that have shaped the industry over the past 20 years.”

GIC International Catering

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

AIRLINES

Momentum at MET As Montreal Metropolitan Airport ramps up operations, Porter Airlines tells PAX International it is bringing travelers more choice, convenience and access across Canada

by KIERAN RICCI

orter Airlines is gaining early momentum at MET, Montreal Metropolitan Airport (YHU), as the carrier builds awareness and capacity at the airport serving the Montreal region. The airline launched services at MET in June, and Porter tells PAX International that passengers are already responding positively to the airport’s location, streamlined layout and more direct travel experience. By August, MET will rank as Porter’s fourth-largest station by seats and flights, a significant milestone for a new airport. “People are loving the ease and convenience of the airport,” says Carlo Rinaldi, Director, Quebec Market Development at Porter Airlines. “We are happy with how the routes are progressing. It is a very new airport,

but it is growing at a rate that matches our expectations at this early stage.” MET’s growth complements Porter’s established presence at MontrealTrudeau International Airport (YUL), where the airline continues to see strong demand. Porter is the only carrier serving both Montreal airports and will account for more than 20 percent of domestic seats from Montreal this summer, making it the region’s second-largest airline. At MET, Porter currently serves 11 destinations across Canada, with seven year-round and four seasonal routes. The airport is expected to support as many as 38 daily Porter flights, adding another option for domestic travelers across the Montreal market. Rinaldi says MET gives Montrealarea passengers more choice, particularly for travelers who benefit

Porter has built strong credibility in the market through its friendly crew and signature inflight service

16 SEPTEMBER 2026

Carlo Rinaldi, Director, Quebec Market Development, Porter Airlines

Charles Roberge, President and Chief Executive Officer, YHU Infrastructure Partners (Québec) LP

The Digital Backbone of Airline Catering Connecting airlines, caterers and inflight operations through one integrated digital platform.

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One Platform. From Kitchen to Cabin.

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AIRLINES

The Porter executive team at the new MET terminal

from the airport’s South Shore location and streamlined layout. The South Shore location is particularly relevant to business travelers, with a significant number of corporate headquarters in the surrounding area. “Large cities like Montreal are often served by multiple airports to benefit the traveling public,” Rinaldi says. “MET is an opportunity to enhance transportation infrastructure for the region, creating new travel opportunities and significant economic growth.” MET is also positioned to capture leisure demand. Its proximity to downtown Montreal and Old Montreal is complemented by access to golf and ski destinations in the eastern part of the region. Porter partner Pascan further extends the airport’s reach across Quebec and into other Canadian markets.

Making MET part of the journey

YHU Terminal at MET has been designed around a central, loungestyle departures area, an approach that mirrors elements of Porter’s operation at Billy Bishop Toronto City Airport.

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“Porter wants passengers to enjoy the journey, not just the destination,” Rinaldi says. “MET was designed to provide a smooth, efficient and welcoming passenger experience.” The open-plan lounge can accommodate up to 900 passengers and offers a variety of seating options and charging stations. Rather than moving immediately to individual gate areas, travelers can remain in the main lounge until their flight is called. Food and beverage options include Montreal-based Café Dépôt and Bâton Rouge. “Travel does not need to be stressful or complicated,” Rinaldi says. The emphasis on simplicity extends throughout the terminal. Charles Roberge, President and Chief Executive Officer at YHU Infrastructure Partners (Québec) LP, says the passenger experience starts before travelers even enter the building. “Accessibility is a key advantage,” Roberge says. “Depending on traffic, downtown Montreal is as little as 30 minutes away.” A public transit shuttle connects the terminal directly with Montreal’s metro

system. Parking is located as close as 25 meters from the entrance, while the 500-meter drop-off and pick-up area features three traffic lanes. Inside, the single-level terminal keeps walking distances short. The departure lounge sits immediately beyond security screening, with passengers following a single, straightforward corridor to the gates. “The result is an intuitive, stress-free journey,” Roberge says. YHU Terminal features 10 selfservice check-in kiosks and 28 traditional check-in counters, with two self-service baggage drop units coming soon. Three security screening lanes can each accommodate up to four passengers at a time. According to Roberge, passengers can reach their departure gate in as little as 15 minutes after entering the terminal—minimizing time spent navigating the airport while maximizing time in the departure lounge.

A sense of place

The terminal’s retail and F&B offering is designed to give the facility a distinctly Montreal and Quebec identity. Bâton Rouge and Café Dépôt are unique to YHU Terminal among Canadian airport terminals, while the travel retail shop features regional products and brands, including Montreal Canadiens hockey merchandise, Canadian maple products, Lambert bags and locally inspired gifts and souvenirs. For Porter, the combination of convenience and local character supports its “traveling well” promise and gives the carrier another way to differentiate its Montreal operation. As MET builds awareness and traffic, Porter sees the airport becoming an increasingly important component of its Quebec network, and an alternative for passengers seeking a simpler, more efficient airport experience.

Unique textiles designed for premium onboard dining Quiet presence. Elevated onboard.

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CATERING

The last mile gategroup’s Chris Kinsella discusses how the journey from the catering kitchen to aircraft door is becoming the focus for safety, precision and airline reliability by JANE HOBSON

on time and to the standards our airline customers and their passengers expect,” he says.

Polished under pressure

Chris Kinsella, Regional Chief Commercial Officer North America, gategroup

hile final journey from the catering kitchen to the aircraft is often invisible to passengers, this last mile is critical to an airline’s overall service delivery. Every meal, beverage, service item and piece of onboard equipment must arrive at the correct aircraft, in the correct quantity and specification within a very narrow operating window. gategroup’s Chris Kinsella, Regional Chief Commercial Officer North America, gategroup, tells PAX International that success in the final stage directly impacts an airline’s on-time performance, operational reliability and ability to consistently deliver the onboard experience promised to passengers. “At gategroup, we know reliability comes down to consistent execution and getting the details right every day. The last mile is where is all comes together, ensuring we deliver safely,

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Aircraft catering operates in a dynamic airport environment where schedules and requirements can change rapidly. Some of the greatest operational challenges arise particularly during aircraft swaps, gate changes, weather disruptions, irregular operations, lastminute changes to passenger or meal counts and short turnarounds. Drivers also work in busy ramp environments, often maneuvering in tight spaces and in close proximity to aircraft, ground support equipment and other employees. These conditions make safety a critical consideration at every stage of the operation. For gategroup, health and safety are core priorities, supported by standardized operating procedures, disciplined processes, robust food safety controls, ongoing employee training and continued investment in operational excellence. The goal is to ensure that safety and reliability are closely aligned, even when operations are under pressure and tight deadlines. That commitment was reflected last fall when gategroup opened its upgraded gategourmet facility at Montréal-Trudeau International Airport (YUL), featuring a new fleet of catering trucks equipped with 360-degree camera systems and anticollision technology.

Behind every consistent onboard experience is a time-critical operation that adapts quickly while maintaining safety, quality and reliability

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CATERING

The final mile of aircraft catering requires coordination, safety and precision to keep airline operations running smoothly

Kinsella says the additional visibility from the cameras paired with the anti-collision systems gives its drivers another layer of awareness by helping reduce risk when positioning and maneuvering around an aircraft. “Technology does not replace good training or disciplined operating procedures, but it can give our employees better tools to do their jobs safely and consistently,” he shares.

Communication, coordination and flexibility Kinsella says success during disruption comes down to a few key factors. “The priority is to remain flexible and responsive without compromising food safety, product quality or service. That requires strong communication, clear accountability and close coordination with our airline and airport partners, particularly when timelines are compressed,” he says. gategroup’s scale and experience across its global operational network are particularly valuable in these situations. With more than 300 locations across 68 countries, its

22 SEPTEMBER 2026

teams manage complex and changing operating environments every day, building the experience and knowledge needed to respond quickly when plans change.

The tech-enabled future

In aircraft catering, a few minutes can make a big difference. Kinsella says he sees significant opportunities for technology and new operating practices to improve safety, visibility and precision, particularly by giving teams better insight into flight schedules, gate changes, aircraft movements, production status and fleet positioning. The goal is to help teams anticipate issues rather than react to them. “But I do not think the answer is technology alone,” he shares. “The biggest gains will come from combining the right technology with experienced people, simpler processes and consistent operating standards. Ultimately, technology should make the operation easier to manage and give our teams better tools to deliver safely, accurately and on time.”

Looking ahead, gategroup sees reliability and operational resilience becoming increasingly important across North America, alongside continued demand for premium onboard experiences, sustainable solutions and technology-enabled operations. Sustainability will also remain embedded in everyday decision-making, from facility modernization and fleet investment to responsible sourcing and waste reduction. As a strategically important region for gategroup, Kinsella says the focus will remain on delivering operational excellence and strengthening customer partnerships. “We will continue to invest in our people, facilities, safety, technology, premium catering and service quality. We are committed to deepening customer partnerships, supporting our airline customers as they grow and delivering the reliability and quality they expect from us.”

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CATERING

C8Rtech has developed an integrated ecosystem that enables airlines and caterers to work from a shared data environment

C8Rtech connects the dots C8Rtech Managing Director Thomas Halter explains how the company’s integrated platforms are closing the gap between airlines and catering partners by JANE HOBSON

Thomas Halter, Managing Director, C8Rtech

new chapter in airlinecatering technology has begun with the launch of C8Rtech. Based in Frankfurt, Germany, C8Rtech has emerged from within LSG Group, including LSG Sky Chefs, as a standalone technology and consultancy provider focused exclusively on airline catering. The move positions the company to expand its reach across the global market while accelerating the development of solutions designed to improve operational efficiency, collaboration and decision making. The launch comes at a pivotal time for the airline-catering industry. As airlines continue to face operational pressures, supply chain disruptions and evolving passenger expectations, both

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carriers and caterers are increasingly looking to digital platforms to simplify processes and strengthen collaboration. According to Thomas Halter, Managing Director of C8Rtech, one of the industry’s most significant challenges remains the disconnect between airlines and their catering partners. “Lots of work is still done manually at the airline, at the caterer and in the interface between them. As a result, airlines and caterers are building up the same data multiple times in different systems,” Halter tells PAX International. To address this duplication, C8Rtech has developed an integrated ecosystem that enables airlines and caterers to work from a shared data environment. Halter says the platform allows both parties to access the shared master data throughout the planning and execution process while supporting critical operational requirements such as the management of any irregularities.

At the heart of the company’s offering are two complementary technology platforms. The Catering Suite is a mobile-first, real-time solution that manages shopfloor activities, including flight handling, meal and non-food loading, production processes and material forecasting. The Inflight Suite provides airlines with a centralized platform for planning and executing catering operations in collaboration with catering partners. “Our mission is simple. To cut complexity, elevate productivity and help you stay ahead in a fast-evolving industry,” says Halter. “We bring airlines and caterers together in one integrated ecosystem for seamless, data-driven planning and operational excellence.” The technology is shaped by decades of operational experience gained within the airline catering sector. Having evolved from LSG Group,

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CATERING

C8Rtech’s team combines extensive expertise from both the airline and catering sides of the business. That experience, Halter says, is reflected in C8Rtech’s talented personnel. Halter’s colleagues each bring decades of experience and a deep knowledge of the industry from both airline and catering perspectives to the table. “This experience builds the backbone of C8Rtech as a new specialist that can advise airlines and caterers on improving process efficiency and enabling reliable, high-scale airline catering operations, regardless of the systems the customer has in place,” he adds.

Collaboration as a critical capability

As airline operations become increasingly dynamic, real-time visibility is emerging as a critical capability. Halter says collaboration tools and data transparency are

especially important when managing disruptions and operational irregularities. “Real-time collaboration plays an important role in the handling of irregularities, one of C8Rtech’s most advanced specialties,” he says. Dashboard and data visualization capabilities within the platform are AI-supported and customizable, helping customers monitor performance and respond quickly to operational challenges. Launching as an independent company also creates opportunities for growth. Halter describes the transition as the culmination of a strategic vision that began several years ago. “Being an independent, stand-alone company for airline technology and airline catering process consultancy completes the logical step we have been targeting since 2022,” he says. “C8Rtech is now an independent player on the open airline catering market, offering

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

26 SEPTEMBER 2026

its solution to all caterers and airlines, regardless of its size or ownership.” The company is also actively exploring partnerships and complementary offerings as part of its expansion. Looking ahead, Halter believes adaptability will be one of the defining factors in airline-catering technology. Geopolitical uncertainty, supply chain disruptions and shifting market conditions are placing new demands on operators across the aviation ecosystem. “The ability of C8Rtech’s platform to adapt quickly to those changes in the market and a proven global platform will become even more important,” he says. As the industry continues its digital transformation, C8Rtech positions itself as a specialist partner focused on connecting airlines and caterers through technology, process expertise and a shared vision for a more integrated future.

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CATERING

Raising the bar on

food safety I SkyChefs continues to expand its FSSC 22000 footprint, reinforcing rigorous food safety practices across its airline catering operations

28 SEPTEMBER 2026

Erik Olund, Chief Executive Officer, SkyChefs

n an industry where millions of meals are prepared and served daily, food safety is more than a regulatory requirement, it is the foundation of passenger trust. For SkyChefs, that commitment continues to take center stage through a growing investment in globally recognized food safety standards. The company recently achieved a significant milestone when its second Miami (MIA) airline catering facility earned FSSC 22000 certification, joining SkyChefs’ Chicago (ORD) facility and its other Miami airline catering facility. With three certified facilities now in operation, SkyChefs holds more FSSC 22000 certifications than any other airline catering company in North America, reinforcing its position as an industry leader in both food production and safety excellence. FSSC 22000 is widely regarded as one of the most rigorous and respected food safety certifications in the world. The certification is awarded to organizations that can demonstrate

SkyChefs’ latest FSSC 22000 certification in Miami underscores the caterer’s broader strategy to elevate food safety, quality and operational consistency across its network by JANE HOBSON

Jennifer Echeverry, Senior Vice President of Operations, SkyChefs

that food safety management systems meet stringent international standards. Achieving certification requires comprehensive independent audits, extensive documentation, continuous monitoring and a proven ability to maintain food safety controls across every stage of the operation. For SkyChefs, the accomplishment reflects a long-term strategy focused on elevating food safety throughout its network. The company tells PAX International that the certification highlights the company’s disciplined approach to quality assurance, operational consistency and continuous improvement across highvolume airline catering environments. “The certification of our third airline catering facility is a testament to the dedication and precision our teams bring to food safety every day, and we are so proud of our Miami team for their accomplishment,” says Jennifer Echeverry, Senior Vice President of Operations at SkyChefs. She says by investing in internationally recognized

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certifications such as FSSC 22000, SkyChefs provides its airline customers with an additional layer of confidence. The certification validates not only the effectiveness of the company’s food safety systems but also its ability to consistently deliver safe, high-quality meals to passengers. “Achieving FSSC 22000 certification reinforces the strength and consistency of our operational standards and underscores our responsibility to deliver safe, high-quality meals to our airline partners and their passengers on every flight, every day,”

30 SEPTEMBER 2026

With three FSSC 22000-certified facilities, SkyChefs is advancing its goal of consistent, globally recognized food safety standards across its U.S. network

Echeverry adds. For the company’s leadership team, the achievement is part of a broader journey rather than a destination. Erik Olund, Chief Executive Officer at SkyChefs, says the certification reflects the dedication of frontline employees and the organization’s unwavering commitment to continuous improvement. “This important milestone is the direct result of our teams’ dedication, rigorous execution of our industryleading food safety program and their proactive commitment to maintaining

superior protocols,” he says. “This achievement reinforces our relentless pursuit of excellence in food safety and quality, not simply meeting global standards but surpassing them.” Looking ahead, SkyChefs is continuing to expand its food safety initiatives across its U.S. network. Certification efforts are already underway at additional locations, supporting a vision of establishing FSSC 22000 standards across the company’s entire system. The achievement of three certifications within a single year demonstrates meaningful progress toward that goal. As passenger expectations rise and airlines place increasing emphasis on safety, quality and transparency, SkyChefs’ investment in globally recognized food safety certification underscores its commitment to setting the benchmark for the industry. Through rigorous standards, continuous improvement and a culture focused on accountability, the company is helping shape the future of airline catering, one certified facility at a time.

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RMT’s customizable cooler bags are engineered for airline catering operations and can keep contents cool for up to nine hours

Consistently

cool

RMT Global Partners’ CEO Richard Tuttle discusses how reusable cooler bags help carriers maintain temperature control while reducing waste and replacement costs by JANE HOBSON

Richard Tuttle, Founder and CEO, RMT Global Partners

n airline catering, being cool is more than a matter of passenger perception—it is a matter of performance. For inflight service teams managing temperature-sensitive items, dependable cooling supports smoother ground operations and helps ensure products reach passengers as intended. RMT Global Partners’ cooler bags are designed to support these requirements, combining extended cooling performance with a durable, reusable format. Designed to keep contents cool for up to nine hours, the bags feature dedicated ice-block placement for more consistent temperature control throughout the service cycle. Their 500-plus-use design can also help carriers reduce reliance on disposable alternatives and lower replacement costs.

32 SEPTEMBER 2026

Designed for more than 500 uses, the bags help airlines reduce waste associated with disposable alternatives while also lowering replacement costs. The reusable format can support daytime service programs, where dependable temperature management and efficient handling are essential. “Airlines are continually looking for practical ways to strengthen service delivery while making operations more efficient,” Richard Tuttle, Founder and CEO of RMT, tells PAX International. “Our cooler bags are designed to support both priorities by providing a durable, reusable solution that helps teams manage temperature-sensitive items with confidence.” Beyond standard service programs, the cooler bag also serves as a reliable Plan B when downline catering becomes a challenge, whether a route lacks a caterer, a station experiences operational disruption or a caterer

is unable to provide service. Having a dependable cooling solution on hand allows crews to maintain service continuity and protect temperature sensitive items even when the catering chain encounters unexpected gaps. The bags have been tested in live airline environments and can be customized with airline branding, allowing carriers to align a functional catering tool with its onboard identity. “The most effective inflight innovations are often the ones passengers do not see directly,” Tuttle says. “When catering teams have reliable equipment that performs consistently, it helps create the seamless experience passengers do notice.” For airlines, the value of keeping cool is twofold: consistent temperature control behind the scenes and a polished passenger experience in the cabin. RMT’s reusable cooler bags can help carriers protect both.

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F&B

Small upgrades,

big impact In this guest column, Amy Jullien, Corporate Vice President at Intervine, explores how small snack investments can deliver outsized value for passengers

f you buy food and beverage for airlines, you know the balancing act: deliver the best passenger experience while staying within budget and meeting operational specs. F&B remains one of the most visible touchpoints during a flight. While passengers may not remember the aircraft type, they often remember products they enjoyed onboard. A 2025 YouGov survey found that JetBlue led U.S. airlines in passenger satisfaction with onboard snacks and beverages, with 57 percent of passengers rating the offerings as “good.” Delta Air Lines followed at 54 percent. Airlines measure success several ways. Passenger surveys, buy-onboard performance and social media show what’s resonating. Buy-on-board programs also provide a clear measure of passenger demand while generating additional revenue. No one is booking a flight because of a stroopwafel or a bag of chips. But those small touches influence how passengers perceive quality and value. A recognizable brand, premium

34 SEPTEMBER 2026

product or snack that accommodates dietary preferences tells passengers that the airline is paying attention. United Airlines, for example, has featured Whisps Cheese Crisps onboard, offering a gluten-free, highprotein option.

Small investments, big differences

The challenge for airline buyers is identifying where incremental investment can create the greatest passenger impact. In many cases, the difference between a standard snack and one passengers perceive as premium may be measured in cents per unit. Incremental investments can unlock recognized brands, trending flavors or products that better align with brand positioning. Passengers today compare onboard offerings with what they buy every day in grocery stores. Even modest product upgrades can help close that gap. We are also seeing more airlines incorporate distinctive, globally inspired flavors into their programs. United’s Polaris Snack Basket has

Amy Jullien, Corporate Vice President, Intervine

featured Torres Black Truffle Potato Chips, while Nomad Ramen Popcorn, winner of the 2024 Most Innovative New Product Award in the Salty Snacks category at the Sweets & Snacks Expo, offers a memorable flavor experience that stands out from traditional onboard snacks. Of course, selecting the right snack involves more than taste. Shelf life, sourcing consistency and packaging matter, and supplier flexibility is key. Double Dutch Stroopwafels are available in multiple cookie sizes and packaging formats, making them ideal as a complimentary snack, part of a snack box or a premium cabin dessert. The best snack programs are not necessarily the ones with the biggest budgets. They are the ones that deliver the greatest perceived value for every dollar invested—and leave passengers feeling like they received just a little more than they expected.

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A seamless pour AMI Group discusses how it curates wine programs that connect the premium lounge and onboard journey

by JANE HOBSON

very memorable travel experience is made up of carefully connected moments. For premium passengers, those moments often begin in the lounge and continue seamlessly onboard. Wine has a unique ability to connect those experiences, creating continuity across the journey while reinforcing an airline’s hospitality, culinary vision and brand. AMI Group works with airline partners to develop wine programs that complement the broader passenger experience. Its wine specialists collaborate with culinary, sourcing and logistics teams to create cohesive strategies across lounge and inflight environments, while recognizing the distinct role each plays in the passenger journey. Rather than replicating wine lists across touchpoints, the approach focuses on establishing a consistent hospitality vision designed to feel intentional from the first pour through arrival.

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36 SEPTEMBER 2026

One journey, two distinct environments

Melissa Wittwer, Managing Director, Key Accounts at AMI Group, tells PAX International that while lounges and inflight cabins are both important touchpoints in the passenger journey, they call for distinct approaches to wine selection and service. Each environment offers different opportunities to shape the experience, as well as its own operational and sensory considerations. Lounges invite passengers to explore at their own pace. It provides opportunities for broader selection, seasonal rotation, regional storytelling and direct engagement with bartenders or service teams. A lounge program might introduce a lesser-known wine region, feature a local producer or support a culinary activation that creates a memorable first impression before departure. Meanwhile, inflight service presents a different set of opportunities—and

Melissa Wittwer, Managing Director, Key Accounts, AMI Group

constraints. Wines must complement a defined menu, perform in a dry, pressurized cabin and fit within the realities of service flow, pack-out and pour size. A complex, expressive wine that shines in a restaurant or lounge may present very differently at altitude, making contextual tasting and thoughtful evaluation essential. “The opportunity is creating continuity between these environments without making them identical,” Wittwer shares. “A producer introduced in the lounge may reappear onboard through a different varietal or vineyard. A culinary theme can begin on the ground and continue in

the air. Even when the labels differ, a consistent approach to quality, discovery and storytelling helps the entire experience feel connected.” For more than two decades, AMI Group has worked closely with Delta Air Lines on its wine, spirits and beverage programs, supporting the airline with end-to-end supply chain and distribution capabilities for both its lounges and inflight services. “A great wine program is about more than what is served in a single moment. Our customers move seamlessly between the lounge and onboard experience, so we take the same approach in how we curate food and beverage offerings across both environments,” says Stephanie Laster, Managing Director Onboard Experience at Delta Air Lines. “By coordinating those experiences, we are able to create a more cohesive premium journey, introducing customers to exceptional wines and pairings that enhance their experience from the start of their trip to the moment they arrive at their destination.”

As part of Delta Air Lines’ collaboration with AMI Group, its lounge bar offers passengers an elevated wine experience that carries through to the cabin

The airline’s purpose

Every successful wine program starts with listening, Wittwer explains. Before discussing regions, varietals or vintages, AMI seeks to understand what the airline wants passengers to experience. She gives some examples: Is the program intended to convey modern luxury, celebrate global discovery, highlight a destination or create comfort through familiar producers? How should wine complement the culinary direction? Where can it elevate the journey without adding unnecessary complexity? “Those conversations shape every recommendation. We consider the balance between classic and emerging regions, familiar styles and opportunities for discovery, selecting wines that appeal to an international audience while reinforcing each

airline’s unique identity” she shares. The strongest programs are not simply collections of outstanding wines, they are thoughtfully curated solutions designed specifically for the airline, its passengers and the moments in which they will be enjoyed. This is where AMI’s integrated approach creates value. “Our wine expertise, culinary design capabilities, supplier relationships and global sourcing network come together to evaluate every wine within the context of the overall dining experience. Tasting wines alongside intended menu items allows our teams to assess acidity, texture, fruit, tannin, sweetness and intensity as one complete composition,” Wittwer says. Every recommendation is evaluated not only for guest appeal, but for its ability to perform consistently across a global airline network.

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Selections turn scalable solutions

Selecting the wine is only the beginning. A successful airline program may span hundreds of daily flights, multiple lounges, numerous catering kitchens and several distribution channels. Each wine must be supported by dependable production, appropriate volume, vintage continuity, regulatory compliance and a supply chain capable of delivering the right product to the right place at the right time. Wittwer says AMI considers those operational realities alongside quality from the very beginning. “Our teams work closely with wineries, importers, distributors, caterers and airline partners to align forecasts, manage transitions and anticipate potential challenges before they arise.” She says that bringing together every stakeholder allows innovation to remain practical, scalable and consistent while giving airlines confidence that exceptional passenger experiences can be delivered across a global network. The timeline and cadence also differ by channel. Lounge programs create opportunities for shorter rotations, regional features and timely activations, while inflight programs often require longer planning horizons

Delta Air Lines’ lounge bar sets the stage for a cohesive premium journey, with wine offerings designed to complement the inflight experience

38 SEPTEMBER 2026

and greater operational scale. Looking at both together helps identify where producer stories can be shared, where portfolios should remain differentiated and how allocations can be managed most effectively.

Bringing the story to life

Wittwer shares that passengers increasingly value the story behind what they are served. “A family-owned estate, an unexpected wine region, sustainable vineyard practices or a meaningful connection to the route can transform a glass of wine into a memorable part of the journey,” she says. AMI works alongside producer partners to bring those stories to life through concise menu language, crew and lounge education, guided tastings and brand activations designed specifically for the travel environment. But the most effective storytelling is grounded in authenticity. “It provides passengers with just enough context to appreciate the selection while allowing the wine and hospitality to remain the focus. It also creates meaningful opportunities for wineries to connect with a global audience in an environment where discovery is naturally part of the travel experience,” Wittwer says. For AMI, the approach reflects a partnership model built around collaboration across the industry.

By bringing together airline teams, wineries, culinary experts, sourcing specialists, caterers and logistics partners, the company helps navigate the complexities of global beverage programs while creating a more seamless experience for passengers.

A lasting expression of hospitality

In conversation with Wittwer, it becomes clear that AMI embraces the idea that wine has a unique ability to create a sense of occasion. It can mark the beginning of a journey in the lounge, complement a memorable onboard meal or introduce passengers to a producer they seek out long after arrival. When lounge and inflight programs share a common purpose, each glass builds on the next, creating a premium, connected experience. Continuity, not uniformity, is what creates a unified wine strategy. Wittwer summarizes AMI’s role saying, “By bringing together culinary design, wine expertise, sourcing and global execution, we help airline partners create hospitality experiences that are distinctive, operationally sound and memorable from the first pour to the final approach. AMI Group proudly plays this role every day. We connect ideas, partners and expertise to deliver exceptional food and beverage solutions.”

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Practical possibilities

En Route will showcase passenger solutions for the North American market at IFSA Global EXPO while highlighting its role in developing new World Food Safety Standards

by JANE HOBSON

n Route will bring its “Power of Possibility” platform to IFSA Global EXPO this year, showcasing the breadth of its passenger solutions for the North American market alongside its contribution to the development of new industry food safety standards. En Route’s presence will demonstrate how its global sourcing capability, passenger insight and supply chain specialism can be translated into a broad and adaptable portfolio for airlines operating across the region. The showcase will span multiple onboard categories and service occasions, from bread and bakery, butter and beverages, through to meal solutions, handhelds and desserts. Featured concepts include globally inspired bakery, flavored butters, breakfast burritos and a range of premium dessert solutions. “We introduced the ‘Power of Possibility’ earlier this year at WTCE, which was about demonstrating how our end-to-end service proposition can unlock new opportunities for the passenger. Here at IFSA, we are extending that thinking by showing the depth of what we can deliver in this region across multiple categories and service occasions,” says Tom Lay, Marketing & Creative Director at En Route.

40 SEPTEMBER 2026

En Route will also support a significant industry development at Global EXPO, with the company’s Head of Technical Stephanie Booker having contributed expertise to the development of the World Food Safety Standards, which will be launched at the event. “For us, possibility has to be practical. Innovation only creates value when it can be delivered safely, reliably and commercially. Our involvement in the new food safety standards, alongside the breadth of solutions we are bringing to IFSA Global EXPO, demonstrates both sides of that equation,” she says. En Route will be exhibiting at booth 311.

En Route is bringing its “Power of Possibility” platform to IFSA Global EXPO, showcasing flexible sourcing, passenger insight and onboard solutions across categories from bakery and beverages to meals, handhelds and desserts

Tom Lay, Marketing & Creative Director, En Route

Stephanie Booker, Head of Technical, En Route

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Bottega in the new era Bottega talks factors changing drinking preferences, from low and no alcohol to new occasions and smaller formats

by JANE HOBSON

onsumer habits are evolving rapidly, driven by a growing focus on moderation, wellness and more flexible drinking choices. As Sandro Bottega, President, Bottega, tells PAX International, younger generations, particularly Gen Z, are reshaping the beverage landscape by embracing a more balanced approach to alcohol consumption and seeking products that can suit a wider range of social occasions. He says this shift is fueling the growth of both the no-alcohol and lowalcohol categories. Rather than giving up social experiences, consumers are increasingly looking for alternatives that allow them to enjoy moments while drinking more consciously. New trends such as “soft clubbing,” where social gatherings and entertainment are no longer centered exclusively around alcohol, reflect this changing

Bottega 0, a non-alcoholic drink made from grape must, available in white and rosé

42 SEPTEMBER 2026

mindset and are creating opportunities for innovative beverages. At the same time, new consumption occasions are emerging. “One example is the growing popularity of the tardeo, the lateafternoon social ritual that bridges the gap between work and dinner,” Bottega explains. “These occasions favor light, fresh and more versatile products, often characterized by moderate alcohol levels and an accessible drinking style.” In response to these trends, Bottega continues to expand its portfolio with products that combine quality, innovation and versatility. Bottega 0, available in white and rosé versions, offers an alcohol-free sparkling alternative made from grape must rather than dealcoholized wine, meeting the needs of consumers who seek the ritual and joy of sparkling wine without alcohol. The increasing interest in moderation is also supporting demand for low-alcohol options. In this context, Bottega’s Petalo On The Rocks offers a contemporary interpretation of sparkling wine consumption. Produced from Moscato grapes, it stands out for its delicate bubbles, floral aromas and naturally moderate alcohol content. Its signature serve recommends pouring Il Vino dell’Amore Petalo Moscato over ice and garnishing with a slice of orange, creating a refreshing and easy-drinking aperitif. Smaller formats, particularly in travel retail and onboard channels, are also important. Compact packaging combines convenience, portion control and premium positioning. Bottega’s 20 cl Birilli bottles embody this evolution,

Sandro Bottega, President, Bottega

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offering a practical and distinctive format that enhances accessibility while maintaining a premium experience. As consumer expectations continue to evolve, moderation, flexibility and convenience are becoming key drivers of choice. “Through no-alcohol alternatives, low-alcohol propositions and innovative formats, Bottega continues to interpret emerging trends while remaining faithful to its core values of quality, authenticity and innovation,” Bottega says.

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The tech behind

the snack Snackbox To Go International Sales Manager David Verschuure discusses technology as the backbone of onboard snacking by JANE HOBSON

recipe, a specification, a shelf life and a price. At first glance, it seems onboard snacks do not have much to do with technology. But as David Verschuure, International Sales Manager at Snackbox To Go, tells PAX International in an August interview, there is a lot more to it. “An onboard snack is never judged in isolation. It must survive an international supply chain, perform in a galley, taste right at altitude and contribute to the experience an airline wants to create,” he says. Sometimes it needs to generate revenue. Sometimes it is offered complimentary and becomes one of the few tangible moments of hospitality during the flight. “In both cases, a small product can have a surprisingly large influence on how passengers perceive the airline,” Verschuure explains. To support its airline customers, Snackbox To Go has spent the last two years incorporating technology and intelligence as the foundation of its innovations and customer advice and quotes. “Incorporating technology and intelligence helps us understand how products perform onboard, how airline propositions are evolving and where improvements can be made before a product reaches the passenger,” Verschuure says.

Headstart with a hypothesis

Low humidity, cabin pressure and constant background noise influence the way passengers experience flavor inflight. A product that feels balanced during a standard tasting may lose aroma, intensity or overall balance once served at altitude.

44 SEPTEMBER 2026

David Verschuure, International Sales Manager, Snackbox To Go, demonstrates the BoB Benchmarking Tool at WTCE 2026

Snackbox’s sensory intelligence reports highlight that gap for an individual product. The technology reveals which flavor characteristics may recede, which may become more prominent and where seasoning, texture, fat content or filling ratio may require attention. “The report does not replace physical testing. It gives product development a stronger starting point,” Verschuure says. “Instead of beginning with a blank sheet, we begin with a hypothesis. That helps us develop faster, test more purposefully and create products specifically for the environment in which they will be consumed.”

Reading the buy-on-board market

Snackbox To Go continuously monitors the buy-on-board menus of more than 50 airlines using its BoB Benchmarking Tool, displayed at WTCE 2026. Whenever a new menu is released, it is added to the analysis. The system allows Snackbox To Go to track pricing, category shifts, brand penetration, portion formats and

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the different philosophies airlines apply to meal deals and product combinations. With the data collected over multiple quarters, it reveals how the market is developing. Verschuure provides an example. “A new concept on one menu may be an isolated experiment. When similar products appear across several airlines, it may signal a broader shift. Just as importantly, we can see which ideas disappear after a single season and which become a lasting part of the onboard offer.” Over time, individual menu decisions become a view of the wider industry: what airlines are testing, where they are investing and which concepts appear to work. For customers, Snackbox translates that intelligence into tailored benchmarks against selected competitors and comparable airlines. The purpose is not to copy the market, but to make better informed decisions about pricing, assortment, positioning and where there is still room to lead.

Measuring every product

Every product supplied by Snackbox To Go also carries a calculated CO₂e footprint via its Carbon Footprint Monitor and Sustainability Reporting Tool. The calculations form part of its tender responses as standard. But the number itself is not the end goal. “By understanding the impact of ingredients, portion size, packaging and production location, sustainability becomes

part of product development. Alternatives can be evaluated while decisions are still being made, rather than after a product has already entered the supply chain,” Verschuure explains. It allows airlines to balance environmental impact with taste, cost, passenger satisfaction and operational performance.

Better information, better decisions

But Verschuure reminds the industry that technology cannot replace inflight expertise. “A model cannot fully understand a galley. A benchmark cannot determine what fits an airline’s brand. A carbon calculation cannot decide whether a reformulation still delivers the right passenger experience,” he explains. Those decisions still require judgement, collaboration and real-world testing. He says this is where Snackbox To Go is evolving: from a supplier of onboard snacks into a product and intelligence partner for airlines. “We combine inflight experience with data to create better products, stronger propositions and more meaningful moments onboard. Whether a small snack is purchased or offered complimentary—the impression it leaves is huge,” he says. Snackbox To Go will be at IFSA Global EXPO booth 908.

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Next stop

The greensite will expand MarfoFMA’s production capacity and create local opportunities across food production, logistics and quality operations

North America

arfoFMA has launched construction and operations development at a greensite production facility in Covington, Kentucky, USA, marking a significant step in the company’s North American expansion. The site represents MarfoFMA’s first production facility in the United States and will strengthen its ability to serve airline customers from U.S. departure points. Gijs van Zon, Chief Commercial Officer at MarfoFMA, tells PAX International that the Covington facility will focus on the development and production of premium frozen meals designed specifically for airline catering. MarfoFMA will combine culinary expertise, industrial food production capabilities, rigorous quality controls and supply chain logistics to support consistent meal quality and dependable delivery. The operation will complement MarfoFMA’s existing production network in Canada and Europe. By establishing a U.S.-based production footprint, the company aims to bring supply capabilities closer to airline customers while increasing capacity and developing solutions tailored to the requirements of the U.S. market. The project also represents a longterm investment in the Northern Kentucky region. MarfoFMA plans to create opportunities across production, logistics, machine operations and quality functions as the facility develops. The company is transforming a previously vacant site into a modern food production operation, reinforcing

48 SEPTEMBER 2026

The Covington greensite marks MarfoFMA’s first production operation in the United States and expands its ability to supply frozen airline meals across North America by JANE HOBSON

its commitment to Covington as a strategic location for future growth. The Covington facility is on track to become fully operationally by mid-2027. As part of the family-owned Fleury Michon Group, MarfoFMA draws on decades of experience in food production, airline catering and international operations. Van Zon says the facility will combine expertise from its existing sites with knowledge of local markets and supply chains. “Seeing this project come to life in Covington is something I feel personally very proud of,” he says. “It reflects the dedication of our teams, the trust of our airline customers and our shared ambition to build something lasting in North America.” “This launch is an important step for MarfoFMA and for our airline catering

business,” says Dawn O’Neill, Global Head of Sales at MarfoFMA. “We are excited to establish our new location in Covington. This facility represents the perfect synergy, combining the expertise and experience gained across our existing sites with the knowledge of local markets and supply chains. Together, this will enable us to deliver exceptional products, innovative solutions and outstanding service to our valued customers and partners.” MarfoFMA aims to bring its airline catering capabilities closer to U.S. customers while expanding capacity and developing products tailored to the U.S. market

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TABLEWARE

Crystal clear deSter discusses why glassware deserves a seat at the service strategy table by JANE HOBSON

esigning onboard drinkware requires more than aesthetics. deSter’s in-house design and innovation team deStudio combines design, engineering and product development to create cabin-ready solutions that are tested against galley constraints, wash cycles and weight requirements before entering service. As part of gategroup, deSter draws on operational insight from catering and cabin service, ensuring products are designed for efficiency, durability and large-scale performance. Caroline Blomme, Director, Product & Client Strategy, Premium Cabin at deSter, tells PAX International that this approach is most evident in premium tableware and glassware.

Caroline Blomme, Director, Product & Client Strategy, Premium Cabin, deSter

Beyond champagne

Rethinking small touchpoints

On a typical galley loading plan, glassware may appear to be a small detail. But in the premium cabin, it is one of the objects passengers touch and photograph most often. This creates a clear imbalance, with drinkware often representing a minimal share of the budget, while carrying a significant share of perceived quality, Blomme explains. Airlines continue to invest in premium dining, curated wine programs, chef partnerships and onboard hospitality concepts. Yet the vessel that delivers those experiences to the passenger can be specified late in the process, adapted from hospitality

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ranges and evaluated primarily on unit price. For deSter, that is where the opportunity begins. Cabin conditions change how passengers experience food and beverages. At altitude, low humidity, cabin pressure and even background noise can suppress sweetness, reduce aroma perception and alter flavor. The product has not changed, but the environment has. Bowl diameter, headspace, rim diameter and taper all influence how aroma concentrates, how liquid reaches the palate and how long volatile compounds are retained.

Wine and champagne remain important parts of the premium cabin experience, but Blomme notes the underleveraged opportunities are in the moments that repeat. “Coffee and tea are served three to five times on a long-haul sector; champagne perhaps twice. That frequency makes them the highestvalue touchpoints per item loaded,” she says. Pre-departure drinks, specialty coffee and night-flight tea service each create moments where drinkware can support a more deliberate experience.

The right drinkware can elevate everyday service into a more deliberate and memorable experience

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TABLEWARE

“The test we apply is simple: an occasion justifies dedicated drinkware when the design changes the ritual. How the drink is poured, presented and held, not only how it looks in a photograph,” Blomme explains.

Brand through form

For airlines, drinkware can also help connect the service to a wider brand identity. But Blomme says that connection should come through shape, material reference and coherence, rather than obvious decoration. “Printed logos and applied motifs are the weakest branding tools available: they wear under industrial dishwashing, add cost and tend to read as corporate rather than crafted,” she says. “Form language, proportion, weight balance, base geometry, the rim details a passenger feels on every sip survives thousands of wash cycles and communicates far more precisely.” Destination storytelling can also be expressed in subtle ways, such as a cut pattern inspired by regional craftsmanship or a silhouette that echoes a cultural reference. Blomme says literal imagery dates quickly, while form and proportion remain relevant for years. Coherence across the full drinkware family matters as well. When one design language carries through sparkling wine, cocktails, coffee and tea, the service feels intentional. When pieces have accumulated over successive tenders, passengers may not be able to explain the difference, but they can sense it, Blomme shares.

At altitude, cabin conditions change how beverages are perceived, making the shape and design of glassware an important part of preserving aroma, flavor and the overall sensory experience

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Designing without complexity

Premium cabins are becoming more individualized, but airlines still need to manage loading, forecasting, replacement stock and galley space. For Blomme, less is more. A well-proportioned stemless glass, she says, can serve sparkling wine, still wine and cocktails. A single bowl shape in two sizes can support both coffee and tea service. The passenger perceives differentiation through timing, presentation and accompaniment, rather than through a higher item count. The galley remains central to this thinking. Nesting behavior, compatibility with standard drawer inserts and secure stacking help determine whether a collection works in practice. A collection that fits existing stowage without custom inserts removes a significant operational barrier before it arises.

Lifecycle decisions

Sustainability is now part of nearly every premium cabin conversation, but for drinkware, Blomme says there are two main considerations.

“Lifecycle impact is dominated by two variables: how many service cycles a product survives, and how much it weighs,” she says. “A glass that survives twice as many cycles roughly halves the manufacturing and logistics impact per use. And every gram loaded flies on every sector.” End-of-life handling is also becoming a standard tender consideration, favoring mono-material constructions that can enter recycling streams cleanly. The same logic applies commercially. A lighter, more durable product can reduce cost across the cabin cycle while also supporting sustainability goals.

Design meets reality

For deSter, designing premium cabin drinkware extends well beyond creating a strong first impression. With cabin concepts typically remaining in service for seven to 10 years, each collection must be designed to feel as relevant at the end of its lifecycle as it does at launch. Achieving that longevity means grounding each design in timeless proportions while introducing contemporary character through subtle details, such as rim finishes, base geometry and weight distribution, that stand the test of time. “Premium drinkware decisions are lifecycle decisions,” Blomme says. “The glass a passenger lifts is the visible end of a chain that runs through crew handling, galley space, wash cycles, replacement rates and fleet weight. Collections designed with that whole chain in mind deliver the strongest brand experience and hold it from launch to the next cabin refresh.”

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TABLEWARE

Lightweight linens MyDrap explores how smarter textile solutions can help airlines balance efficiency, sustainability and passenger experience by JANE HOBSON My Drap won the 2026 PAX Readership Award for Best Business Class Bedding/ Soft Products in Central Asia for its Seasonal Single Use 100% Cotton Table Linen Collection for Air Astana Cornelia Talmazan, Business Manager, MyDrap

he expectations placed on onboard textile products have evolved significantly in recent years. In an August interview with PAX International, MyDrap’s Business Manager Cornelia Talmazan detailed how what was once considered a simple onboard necessity is becoming a strategic consideration. She highlights five textile priorities shaping the industry: weight reduction, efficient operations, supply chain sustainability, personalization and a premium experience. Every kilogram carried onboard contributes to fuel consumption. By reducing the weight of table linen, airlines can reduce fuel burn and the associated emissions. This makes lightweight table linen one of the simplest and most effective ways to improve both environmental performance and operating efficiency. MyDrap’s single-use, 100 percent cotton lightweight table linen delivers a measurable advantage. Designed to be approximately 30 percent lighter than conventional table linen, it helps airlines reduce onboard weight without compromising quality or the passenger experience. “It is a small change with a significant impact,” Talmazan says.

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Sustainability is also built into the products’ design and production. Designed for one-time use and made from pure cotton, the linens require no washing, drying, ironing or quality inspections. MyDrap uses sustainable materials and responsibly sourced pigments, while prioritizing monomaterial solutions such as cotton to simplify recycling and support a circular economy. The products are fully compostable at end of life, and its Seamless Technology eliminates seams and threads for a clean, premium finish. MyDrap is ISO 14001- and OEKOTEX® STANDARD 100-certified, while most products also carry Global Recycled Standard (GRS) certification, providing traceability for recycled cotton throughout production. “Sustainability is at the heart of MyDrap’s products, guiding every stage from design to end of life,” Talmazan says. Textiles also offer airlines an opportunity to reinforce branding

through customized designs, seasonal collections and premium finishes that create a distinctive onboard atmosphere. MyDrap enables this personalization, turning an everyday product into a brand touchpoint that strengthens recognition and enhances the passenger experience. By combining premium quality, elegant presentation and practical functionality, Talmazan says airlines no longer need to choose between operational performance and passenger experience. “It is this balance between functionality and experience that increasingly defines the future of onboard textiles,” she says. “The most effective textile solutions do more than serve a function. They create value across the entire onboard experience.”

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INFLIGHT CATERING AMENITIES & COMFORT

Passenger wellness: the new travel essential WESSCO explores how airlines are rethinking amenities around recovery, hydration, sleep and the evolving needs of today’s wellness-conscious traveler by JANE HOBSON

ellness has moved far beyond a trend. For today’s premium traveler, it is an

expectation. Passengers are no longer just looking for comfort. They are thinking about how they will feel during the journey and when they arrive. More rested. More balanced. More like themselves. That shift is reshaping how airlines approach the onboard experience and opening the door for a more holistic view of amenities. For WESSCO, this evolution has become a core focus. Not as a category, but as a lens through which the entire passenger experience can be reimagined.

Outcomes over offerings

The traditional amenity kit has long been centered on essentials. Today, the conversation is shifting toward outcomes. Hydration. Recovery. Stress relief. Sleep support. “More than 80 percent of premium long-haul travelers are looking for wellness-focused additions, with an expectation that they meaningfully support the travel experience,” says Petros Sakkis, Chief Marketing Officer at WESSCO, reflecting a broader shift toward more relevant, experiencedriven amenity design.

Meeting the demands of travel Through MileagePlus integration, United and Therabody connected inflight wellness with everyday self-care, linking travel, recovery and rewards

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Air travel places unique demands on the body, from dehydration and fatigue to digestive disruption and muscle stiffness. JetBlue’s Mint Wanderfuel amenity kits reflected a more targeted approach. Instead of a single standardized kit, the program introduced four variations designed around different travel moments: Awake for morning flights; Flow for midday travel; Sleep for overnight journeys; Renewal for Caribbean routes. Each kit included functional wellness items such as hydration support, digestive enzymes and recovery-focused products, selected

INFLIGHT CATERING

to align with how passengers feel at different points of the journey. Packaged in eco-friendly kraft material with a leather-like feel, the kits combined thoughtful design with a more relevant, needs-based approach to inflight wellness.

Wellness beyond the cabin

Wellness does not begin and end onboard, Petros shares. He points to the collaboration between United Airlines and Therabody to illustrate how amenity programs can extend into a broader ecosystem. Introduced as part of United’s premium cabin experience, the program combined thoughtfully designed amenity kits with Therabody’s science-backed approach to recovery and well-being. Beyond the onboard kits, the partnership extended into lounge environments and digital touchpoints, creating a more holistic experience for the passenger. Through integration with MileagePlus, travelers were also able to engage with the brand beyond

the flight, earning miles through Therabody purchases and reinforcing the connection between travel and self-care. “This type of partnership signals a shift toward continuity, where wellness is not a moment onboard, but part of a broader, connected journey,” says Petros.

Materials matter

Wellness is no longer limited to the products themselves. It is increasingly tied to what those products are made of and how they interact with the body. Topics like synthetic materials, chemical treatments and microplastics are becoming part of the broader wellness conversation, bringing new attention to areas that were previously overlooked in amenity design. This creates an opportunity for airlines to think more broadly about the role of materials, construction, and product performance in supporting passenger well-being.

The future of onboard well-being

Passengers are looking for experiences that respond to the realities of travel, from fatigue to recovery, while aligning with more health-conscious, longevityfocused lifestyles. “The focus now is simple, design around how passengers want to feel,” says Petros. “This is driving a more thoughtful approach to both product and material choices.” For airlines that embrace this shift, wellness evolves into a strategic driver of passenger comfort, from departure through to arrival. JetBlue’s Mint Wanderfuel amenity kits introduced a tailored approach with four variations—Awake, Flow, Sleep and Renewal—designed to match different travel moments and passenger needs

The United Therabody collaboration brought wellness into lounges creating a more seamless, endto-end passenger experience

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AMENITIES & COMFORT

Bringing Brazil onboard The collaboration between Linstol, GOL and Granado is designed to showcase Rio de Janeiro and Brazilian culture through the onboard experience

or GOL Linhas Aéreas (GOL), the launch of its INSIGNIA Business Class is about more than adding premium touches to the international cabin. It is an opportunity to put Brazil at the center of the passenger experience. To bring that vision to life, GOL partnered with Linstol and Brazilian fragrance and beauty brand Granado on an amenity collection inspired by the country’s culture, design and sense of place. The collaboration brings together Linstol’s expertise in onboard comfort and amenities with Granado’s signature fragrances and Brazilian identity. The resulting kit is designed to balance premium functionality with storytelling, giving passengers an introduction to Brazil that begins in the cabin and continues throughout the journey. “Every detail matters in creating meaningful passenger experiences,” says Diana Libreros, Sales Director at Linstol. “Working alongside GOL and Granado allowed us to bring together

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Linstol, GOL and Granado put Brazilian design, fragrance and cultural identity at the heart of the new INSIGNIA Business Class experience, creating a premium amenity collection tailored to GOL’s growing international network

premium comfort, authentic Brazilian storytelling and thoughtful design.” For GOL, the partnership also supports a broader international strategy centered on Rio de Janeiro, its primary international hub. The airline is expanding its international network with newly announced routes to New York, Lisbon, Paris and Orlando, creating an increasingly important platform for presenting the GOL brand to a global audience. In the June press release, Patrícia Pessoa, Marketing Director at GOL, said the INSIGNIA experience reflects the airline’s focus on “maximum attention to detail” while helping promote Rio de Janeiro and Brazil to international travelers. Granado brings another distinctly

by JANE HOBSON

Brazilian layer to the concept. Founded in Rio de Janeiro in 1870, the brand is represented in the amenity collection through products inspired by its Carioca collection, connecting personal care and fragrance with the city’s cultural identity. “This collaboration represents an important step in strengthening Granado’s presence in experiences that create connection and delight for consumers,” said Sissi Freeman, Marketing and Sales Director at the Granado Group. The INSIGNIA by GOL amenity kit will be offered on select international flights, giving the airline and its partners another touchpoint to translate Brazilian identity into a premium onboard experience.

The INSIGNIA by GOL Business Class amenity kit combines Granado fragrances with premium materials and functional travel accessories

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AMENITIES & COMFORT

The power of sport Roland Grohmann, CEO & Managing Partner, FORMIA

Designed to move “from the plane to the game,” the stadiumready U.S. Soccer kit is built for use beyond the flight

FORMIA discusses how authentic partnerships rooted in identity and place help airlines turn sponsorships into meaningful passenger connections

Wilbert De Louw, Co-CEO, FORMIA

by JANE HOBSON

Marisa Pitsch, Chief Marketing Officer, FORMIA

s the worlds of sports, culture and lifestyle become increasingly interconnected, airlines are rethinking partnerships and onboard experience to create deeper emotional connections with passengers. PAX International caught up with FORMIA to learn more about how amenity kits can turn a moment of passion into long-term brand affinity. “Airlines are increasingly using partnerships to connect with the cultural moments and passions that matter most to their passengers, bringing those stories into the travel experience in new and meaningful ways,” says Roland Grohmann, CEO & Managing Partner, FORMIA. According to travel intelligence and insights platform Skift, one in five travelers now plan trips around specific events. Grohmann says this presents airlines with a unique chance to engage passengers while anticipation for those experiences is already building. FORMIA Chief Marketing Officer Marisa Pitsch says these partnerships are reinforcing the amenity kit’s role as an important touchpoint in an airline’s broader brand strategy. “As airlines align themselves with major sporting and cultural moments, the amenity kit becomes a powerful way to bring that story into the passenger experience,” she says. “It transforms a partnership from something passengers see into something they can hold, use and remember.”

Uniting fans long after landing

Major sporting events capture global attention and unite fan communities across borders. Wilbert De Louw,

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AMENITIES & COMFORT American Airlines’ U.S. Soccer amenity kits, developed with FORMIA, launched ahead of a summer of soccer across North America as part of a fan-engagement campaign extending the partnership into the passenger journey

Co-CEO at FORMIA, says these moments give airlines a special role: physically carrying fans to the event while making the journey part of the build-up. American Airlines launched U.S. Soccer amenity kits in May ahead of a summer of soccer across North America, facilitated by FORMIA. Designed to move “from the plane to the game,” the stadium-ready bags are created for use well beyond the flight itself. The program was supported by a broader launch campaign, including a New York event attended by U.S. Soccer legend Cobi Jones, American Airlines and U.S. Soccer executives, media and influencers. The amenity kit formed part of a wider effort to engage fans before travel and extend the partnership into the passenger journey. “Together, these moments helped build anticipation around the partnership before passengers ever stepped onboard, while the amenity kit carries that experience into the journey itself,” De Louw says. “By creating something fans can see, use and carry with them, the program helps connect the airline, the sport and a global community of fans long after landing.”

Sport as a storytelling platform

FORMIA says sport becomes a powerful storytelling tool when it reflects the identity the airline already holds.

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Aeromexico’s Premier One kit celebrates contemporary Mexican culture through national colors and nopal-inspired skincare

Pitsch points to Alaska Airlines’ “The Big Seat” campaign as an example. Seattle-based Alaska partnered with Major League Baseball team Seattle Mariners’ catcher Cal Raleigh to celebrate its move into longhaul routes. The airline even brought its new lie-flat seats onto the field at T-Mobile Park along mascot Mariner Moose to create enthusiasm around its expansion. The campaign also features Filson onboard, a Pacific Northwest heritage brand. “What makes the storytelling resonate is how naturally the pieces fit together. The sport partnership, the airline and its brand partnerships all spring from the same Pacific Northwest roots,” Pitsch explains. “An airline, a team and a brand that share a region and an identity, telling one connected story.”

Shared interests and communities

FORMIA tells PAX International that airlines are deepening connections to passengers by designing amenities around experiences that passengers already feel attached to. “National identity is one of the most powerful of these connections,” Pitsch reveals. Aeroméxico’s special-edition Premier One kit, created with Nopalera, celebrates the contemporary spirit of Mexico. The designs are accented with the country’s national colors and paired with botanical

skincare built around the nopal cactus, an ingredient deeply connected to Mexican heritage, marking “a very special moment for Mexican culture,” in the words of Andres Castañeda, Chief Customer and Digital Officer & EVP at Aeroméxico. “When airlines connect amenities to a culture, community or shared passion, they create something passengers are more likely to value, keep and remember,” says Pitsch. “That is when the kit starts to become part of the experience itself.”

Infusing cultural moments

The intersection of sport, culture and lifestyle will continue to converge, offering airlines new opportunities to engage with broader cultural moments. Pitsch tells PAX International that the amenity kit has the potential to become the collectible artifact that passengers associate with a moment, a team, a place or a brand they love. “That carries real value for an airline. A kit tied to a cultural moment is not experienced once and forgotten; it is used, kept and often shared, carrying the airline’s story beyond the cabin and long after the flight,” she says. Pitsch continues, “At FORMIA, this is how we think about our work: curating meaningful moments that keep the airline and its partners in the foreground, and designing so brand equity carries further.”

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AMENITIES & COMFORT

As good as it sounds Premium headsets by Procurall and Marshall bring iconic design and high-fidelity sound to First and Business Class cabins

by JANE HOBSON

n premium cabins, every detail matters. From the texture of materials to the plating of a meal, airlines have long focused on refining the physical aspects of the passenger experience. Now, attention is shifting toward something less visible but equally powerful: sound. Through an exclusive partnership with Marshall, Procurall Solutions is rethinking how passengers engage with inflight entertainment, bringing one of the most recognizable names in audio into the aircraft cabin. The collaboration, showcased at WTCE 2026, signals a move toward a more immersive and emotionally driven onboard experience. For decades, Marshall has been synonymous with music culture, known for its distinctive design and high-performance sound. Translating that identity into an aviation setting is not simply about branding, but about creating a sensory experience that resonates with premium travelers. “Elevating the inflight experience just got louder—and bolder,” Crystal Enrico, VP of Hospitality and Brands at Procurall Solutions, tells PAX International. At the center of the partnership is the Monitor III A.N.C. over-ear headset, adapted for airline use. Designed specifically for First and Business Class passengers, the headphones deliver active noise cancellation and a balanced audio profile suited to everything from

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cinematic soundtracks to quiet, dialogue-driven content. But the focus goes beyond technical performance. Procurall has worked to ensure the headset integrates seamlessly into the inflight environment, balancing durability and comfort with a premium look and feel. Each headset can be tailored to meet airline-specific technical requirements, ensuring compatibility with seatback systems while maintaining the integrity of the Marshall brand. The result is a product that feels intentional, rather than adapted. “Every detail, from acoustic precision to tactile comfort, is spectacular,” Enrico shares. For airlines, the appeal is twofold. On one hand, the partnership offers a clear upgrade in audio quality. On the other, it introduces a recognizable consumer brand into the cabin, reinforcing a sense of familiarity and prestige. “By choosing Marshall, carriers make a bold statement,” Enrico says. As inflight entertainment continues to evolve, audio is becoming a more deliberate part of the experience. High-resolution screens and expanded content libraries have raised expectations, and passengers are increasingly aware of the role sound plays in how that content is consumed.

Crystal Enrico, VP of Hospitality and Brands, Procurall Solutions

Designed for First and Business Class passengers, the Marshall Monitor III A.N.C. headset combines active noise cancellation with a refined audio profile optimized for everything from immersive films to dialogue-rich entertainment

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ONBOARD RETAIL

A single platform connecting retail, catering and logistics provides airlines with the visibility and control to make informed commercial decisions about onboard operations

Transforming travel retail

Omnevo’s Jan Christoph Meyer explains the balancing act of standardizing onboard retail platforms while maintaining flexibility

by ROBYNNE TRUEMAN

ne platform. One digital location for all travel retail needs. One goal: deliver a frictionless, personalized passenger experience from pre-order to post-flight. Omnevo CEO Jan Christoph Meyer tells PAX International that as airlines look to improve ancillary revenue without increasing costs, it is essential to connect retail, catering and inventory management with a single digital ecosystem. “It is paramount to utilize a single system that integrates all data and seamlessly optimizes costs and drives further opportunities for ancillary revenue,” he explains, emphasizing that ancillary revenue is not driven by onboard sales alone. The success of this revenue channel for airlines depends on several factors, such as having the right products

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available, accurate inventory, efficient replenishment and insights into passenger demand. A single platform connecting retail, catering and logistics provides airlines with the visibility and control to make informed commercial decisions about onboard operations. “With connected data and processes, operators can reduce waste and stock shortages, improve crew productivity and maximize revenue, while delivering a better passenger experience,” Meyer says.

Partners in flight

Earlier this year, Omnevo announced the renewal of its partnership with Alpha Flight Services UAE. With this agreement, Omnevo provides its retail application POS, including digital pre-order distribution as well as digital crew meal application alongside its back-office logistics platform.

Jan Christoph Meyer, CEO, Omnevo

“For airlines, digital transformation is increasingly about making smarter use of data, reducing operational complexity and giving crews the tools they need to deliver a more seamless service. Rather than adding more systems, they are looking to simplify operations through a single platform that can scale as their business evolves,” explains Meyer. The partnership has modernized Air Arabia’s onboard retail and catering operations through digitalization, with Omnevo’s platform integrating systems across catering logistics, crew processes, inflight retail and preorder services, replacing manual and paperbased workflows with a unified digital ecosystem. Alpha Flight Services, like many operators, is managing increasingly complex onboard retail operations across multiple aircraft and routes.

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INFLIGHT CATERING ONBOARD RETAIL

For Meyer, the challenge is ensuring crews have accurate inventory, reliable payment processing and realtime visibility without introducing unnecessary manual work. “The focus is on creating a more connected operation, from catering logistics through to onboard sales and reporting. This reduces inefficiencies, improves stock accuracy and gives both the airline and catering teams greater operational visibility,” he says.

A balancing act

Last month, Air Arabia Morocco went live on Omnevo’s POS and logistics platform, running on devices from its partners at Adyen, as part of a wider rollout already spanning Sharjah and Abu Dhabi. Omnevo is building a consistent operational foundation for ePOS and logistics that Air Arabia can scale upon, with its Crew Meal App slated to join the platform next. As Meyer points out, the primary challenge that comes with scaling a retail and logistics ecosystem across different operating models is maintaining global standardization while allowing for local flexibility, because every airline operates differently. “Fleet types, catering partners, regulatory requirements, languages, currencies and passenger expectations all vary by market,” he explains. “The challenge is delivering consistency without forcing every operation into the same process. A platform needs to be flexible enough to accommodate local requirements while maintaining common workflows, reporting and data standards across the wider organization.” Meyer notes this is especially important as airlines expand into new regions or work with multiple catering providers. The standardization of Omnevo’s platform helps airlines build a common operational foundation while allowing configuration to local requirements.

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Core capabilities such as payments, inventory management, reporting and crew workflows remain consistent, simplifying training, support and future innovation. At the same time, airlines can tailor products, pricing, languages, tax rules and operational processes to meet local market conditions.

AI and the next-gen of travel retail

Meyer says the industry is moving towards much more intelligent, datadriven retail operations. “AI and predictive analytics will help airlines forecast demand more accurately, optimize catering loads, reduce food waste and personalize product recommendations based on passenger behavior. Combined with real-time operational data, this will enable operators to make faster, betterinformed decisions before departure and throughout the journey,” he explains.

Last month, Air Arabia Morocco went live on Omnevo’s POS and logistics platform, running on devices from its partners at Adyen

Omnevo has an AI strategy that is already being applied across its technology to improve efficiencies and strengthen commercial outcomes. Meyer highlights the company’s focus on practical applications of AI that can reduce complexity and support better decision-making, increasing the value operators gain from onboard retail operations. He positions AI as an increasingly important enabler of the next generation of travel retail. “For us, the priority is to turn that potential into measurable value for our customers, while continuing to evolve the platform around the changing needs of airlines, crew and passengers,” Meyer concludes.

EVENTS

A bigger stage for onboard services As IFSA Global EXPO moves to Dallas, the event puts sustainability, premiumization, digital transformation and face-to-face connection in the spotlight

by KIERAN RICCI

FSA Global EXPO is entering a new era marked by its relocation to Dallas, Texas, USA this year, running from September 8 to 10. “This move allows us to create an experience that is even more tailored to the onboard services community,” Lauren Costello, Executive Director of International Flight Services Association (IFSA), tells PAX International. At the time of writing, representatives from 50 airlines are registered to walk the joint IFSA and Future Travel Experience (FTE) show floors, and 75 exhibitors across 250 booths are confirmed, making this year’s event larger than last year’s in Long Beach, California.

Agenda overview

The 2026 edition will feature IFSAspecific programming, an expanded networking reception, a strengthened thought leadership agenda and a larger IFSA Awards program. Key programming themes include sustainability, premiumization, operational efficiency and food safety supported by IFSA World Food Safety Guidelines aimed at strengthening global standards and supply chain transparency. At the same time, digital transformation continues to reshape onboard services. Airlines are adopting tools such as forecasting, pre-ordering, personalization and inventory management systems to reduce waste, improve efficiency and enhance the passenger experience.

This year also marks the return of Fun Night in a refreshed format as the Opening Networking Reception, taking place at the Glass Cactus, located on the grounds of the host hotel, the Gaylord Texan. The reception will include food, beverages and entertainment, giving attendees an energetic way to officially kick off this year’s Global EXPO. Six dedicated IFSA Awards will recognize innovation across food and beverage, amenity kits and tableware. The expanded awards program reflects the range of product development happening across the onboard services sector, where design, hospitality, sustainability and operational performance are increasingly connected. The show will feature two chef demonstrations; One will be presented by American Airlines, as the carrier celebrates its centennial year,

Lauren Costello, Executive Director, IFSA

while another will be presented by Aeromexico. IFSA tells PAX International it has confirmed nearly 95 percent of its speakers.

United by a shared mission Costello notes that the broader APEX, FTE and IFSA community remains united by a shared mission to improve the end-to-end passenger experience, with food, beverage, hospitality and service expectations now spanning the entire journey. Despite the growth of digital communication, Costello emphasizes IFSA’s continued focus on face-to-face engagement, with stakeholders valuing opportunities to connect with the right people, have meaningful conversations and build relationships in a focused timeframe. “There is no substitute for in-person,” Costello says.

Food safety remains a priority, supported by updated IFSA World Food Safety Guidelines aimed at strengthening global standards and supply chain transparency

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FACTS & FIGURES

First time in Texas Beyond the convention floor, Grapevine and Dallas offer plenty to discover. Whether you are visiting for IFSA Global EXPO or FTE Global, make the most of your stay with a taste of local life, iconic sights and the region’s deep connection to commercial aviation with this list of extracurriculars curated by the editors at PAX International.

Grapevine Main Street a must Just minutes from the Gaylord Texan Resort by car, Historic Main Street is an easy introduction to the area. Visitors can wander among boutiques, galleries, restaurants and cafés while taking in the preserved architecture and small-town atmosphere.

Sip your way along the Urban Wine Trail Grapevine has built a reputation as a Texas wine destination, with a collection of winery tasting rooms concentrated around Historic Main Street. Sample Texas wines without leaving downtown for an easy post-conference after-hours option.

Planespotting at DFW If aviation enthusiasts are not at IFSA Global EXPO, you may find them here! DFW International Airport’s Founders’ Plaza provides views of aircraft taking off and landing, along with telescopes, picnic tables and a radio feed of air-traffic-control communications from the FAA tower. Open daily from 7 a.m. to 7 p.m. Admission is free.

Learn something new The Frontiers of Flight Museum traces the history of aviation through aircraft, artifacts and exhibits spanning nearly a century of flight. The collection includes more than 35,000 artifacts, making it a worthwhile stop for aviation professionals.

70 SEPTEMBER 2026

Reunite with colleagues at Reunion Tower For one of Dallas’s best views, head to the Reunion Tower observation deck. The panoramic view makes for an especially good evening stop when the city lights come on. (It is also an easy way to get the obligatory Dallas skyline photo!)

Eat your way through Texas No first visit to Texas would be complete without sampling some foodie staples. Make time for barbecue, Tex-Mex, tacos or another local specialty. Grapevine boasts hundreds of restaurants and bars, while Harvest Hall provides a convenient food-and-entertainment option in the heart of downtown.

Unwind beside Lake Grapevine When conference sessions are done, swap the ballroom for the outdoors at Lake Grapevine. The 8,000-acre lake offers opportunities for boating, paddling, fishing, hiking and cycling— or just relaxing! For a shorter visit, a sunset stop can offer a particularly relaxing end to Global EXPO.

6 - 8 April 2027 Hamburg, Germany The leading global event for inflight catering, onboard services and passenger comfort.

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Find out more at: worldtravelcateringexpo.com

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