PAX International IFSA Global Expo 2025

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ISSN 1206-5714

Key title: Pax International

Tastemakers touch down in Long Beach

Welcome to the IFSA Global EXPO edition of PAX International. As media partners, the annual event is always a highlight on our calendar—a chance for the airline catering and onboard services community to come together, exchange ideas and showcase the innovations shaping the future of travel.

In this issue, we bring you a look at the dynamic developments taking place across the sector. We hear from gategroup on how AI and other advanced technologies are transforming efficiencies and elevating the travel catering experience. Flying Food Group shares updates on its ongoing growth and expansion, while SATS offers an exclusive behind-the-scenes look at its catering hub in Singapore, revealing the forces driving Asia’s leading food solutions provider.

Our airline profile spotlights Porter Airlines, diving into the carrier’s distinctive service philosophy and growing network. From the supplier side, we have news from RMT Global Partners and Intervine, as well as an engaging guest column from AMI Group about its fresh approach to pairing wine not only with food, but also with music and mood—an idea that is as creative as it is delicious. Cheese lovers will be particularly spoiled in these pages. Our PAX Panel features sponsor En Route International and its long-running cheese program, a well-aged example of curated passenger delight. This is paired (pun intended) with a guest column from En Route’s Georgina Mogridge, Head of Category Development, exploring the artistry and variety of cheese in airline catering.

We also bring you updates from Bottega SpA on its non-alcoholic products, reflecting the growing interest in mindful drinking options, alongside other industry news you do not want to miss.

Whether you are walking the aisles of the show floor or catching up on the latest headlines between meetings, I hope this issue offers both inspiration and practical insight. The IFSA Global EXPO is more than a showcase of products—it is a celebration of the people, partnerships and ideas driving our industry forward. Our team of reporters will be on site, so say hello if you see us and send us your news! Enjoy the show and the issue!

Safe travels,

JANE HOBSON Managing Editor

PAX International

gategroup CIO Sandro Bregante shares how smart tech is streamlining every step of inflight catering—from the kitchen floor to the cabin door

Flying Food Group enjoys strong summer rebound and looks to the future

An exclusive behind-the-scenes look at SATS Catering hub in Singapore, revealing the forces driving Asia’s leading food solutions provider

In this edition of PAX Panel, the experts at En Route International discuss crafting a cohesive cheese program from source to service

In this guest column, AMI Group’s Janine Bennett, VP Wine Sourcing and Supplier Management, introduces the company’s powerful global all-female wine sourcing team and how to pair wines with food and music

In this guest column, Georgina Mogridge, Head of Category Development at En Route International, addresses the company’s reputation for delivering a comprehensive cheese program

Porter Airlines’ Senior Vice President and Chief Commercial Officer Edmond Eldebs discusses the carrier’s expansion into several sun destinations

RMT Global Partners highlights its capabilities that make it not just a vendor, but a valuable

Intervine and Better Earth dish out

Tech-driven transformation: How gategroup is shaping the future of airline catering. Read more on page 14

WESSCO CEO Nick Bregman and Chief Marketing Officer Petros Sakkis reflect on the United Airlines amenity program in partnership with Therabody

Paula Wines, Creative Director at Linstol and designer of the Atlas of Wonders collection, highlights how the collection celebrates culture, craft and the beauty of the journey

FORMIA discusses the partnership with Delta Air Lines to bring Missoni-branded bedding and a full suite of onboard textiles to Delta One

John Horsfall’s Oliver Platts talks curating a sensory, sustainable sleep experience for premium passengers on ultra-long-haul routes

Mei Mei Song, Chief Transformation Officer at Plaza Premium Group, explains the vision behind The Art of Travel campaign

A preview of the 2026 APEX, FTE and IFSA event schedules, with key dates to note when planning for the year ahead

DFMi brings iconic spirit of California to IFSA show floor

At this year’s IFSA Global EXPO, DFMi’s pavilion will bring the iconic spirit of California to life with a vibrant “California Dreamin’” theme, says Kim Brown, Vice President of Marketing at DFMi.

Inspired by the retro charm of Palm Springs, the natural beauty of national parks, the breezy freedom of coastal highways and the playful energy of the Santa Monica Pier, the 40’ x 40’ space is being transformed into a lively, laid-back destination. Guests can expect a tiki bar featuring a chef serving up some of California’s favorite snacks and drinks, a cozy midcentury modern living room, classic boardwalk games, a relaxing “fire pit” lounge area and of course, a full display of products from DFMi’s supplier partners.

“It is the perfect backdrop for connecting, sampling and soaking in the best of what DFMi and California have to offer,” Brown tells PAX International. EXHIBITOR

Global Inflight Products elevates inflight comfort with thoughtful luxury

GIP’s comfort kits weigh approximately three and a half pounds and are crafted to deliver both form and function

Global Inflight Products (GIP) is redefining onboard rest with its refined inflight comfort kits, designed to meet the growing expectations of today’s long-haul traveler. Recognizing that premium cabins are now more than a means of transport, GIP’s approach centers on turning each flight into a restorative experience.

“At Global Inflight Products, we believe true luxury lies in the details—the quiet comfort of a perfectly weighted duvet, the elegance of finely tailored sleepwear and the sense of calm brought on by a wellconsidered amenity kit,” says Zine Badissy, CEO of GIP. “We celebrate the art of rest and refinement in the skies through three essential passenger touchpoints.”

GIP’s comfort kits weigh approximately three and a half pounds and are crafted to deliver both form and function. The brand’s approach to onboard rest extends beyond basic amenity kits, focusing instead on tactile sophistication—from breathable sleepwear to plush mattresses and temperature-sensitive duvets. These once-utilitarian elements now reflect luxury through thoughtful material choices and a commitment to design.

As long-haul flying becomes a curated journey of recovery and renewal, GIP ensures that passengers arrive not just rested but restored.

“Welcome to a higher standard of travel. Welcome to Global Inflight Products,” Badissy says.

White Glo unveils eco-friendly

toothpaste sachets

White Glo has launched a new range of sustainable toothpaste sachets, positioning itself as the intelligent choice for airlines prioritizing both quality and environmental responsibility. The Australian brand’s latest innovation features a three-layer construction designed to deliver freshness, hygiene and eco-conscious appeal.

The sachets combine a natural Kraft paper exterior for premium presentation, a foil middle layer to lock in freshness and a food-grade PE film inside for safe, hygienic sealing. This advanced material structure ensures moisture resistance and single-use convenience while reducing environmental impact.

With increasing demand for sustainable inflight products, White Glo’s sachets meet procurement standards by balancing passenger satisfaction with responsible sourcing. The range offers a practical, stylish and ecoconscious solution for premium airline amenity kits.

For airlines seeking tailored designs or technical details, White Glo encourages inquiries through its Hospitality & Travel Partnerships team.

EXHIBITOR

Snackbox To Go highlights boxed fries concept at IFSA Global EXPO

Snackbox To Go is returning to this year’s IFSA Global EXPO in Long Beach with an expanded lineup of its popular boxed fries concept, continuing to serve up hot, crispy innovation at altitude.

Well known for its crispy crinkle-cut fries, the company will debut several new potato snack options at booth 366, including thin and crispy fries, straightcut fries, spicy wedges and hashbrown fries. These additions are designed to offer airlines greater flexibility in building satisfying, snackable inflight menus that align with passenger cravings.

“Americans love their fries, and serving a hot, crispy portion at 30,000 feet is no longer a luxury—it is a must-have,” says Kees Verschuure, Sales Director at Snackbox To Go.

With a focus on sustainability, transparency and culinary creativity, Snackbox To Go continues to position itself as a reliable partner for airlines seeking premium, easy-to-serve potato snacks onboard.

DESIGNED

FOR NEW HORIZONS

In collaboration with MOSCHINO, AIR ASTANA introduces long-haul Business Class amenity kits that are as bold as they are refined. With 12 collectible designs and spa-inspired skincare, the collection embodies a new horizon in personalised comfort—globally inspired, fashion-forward, and available on AIR ASTANA.

SUPPLIER SUPPLIER

Gut Springenheide introduces Cherry Egg Pancakes

Gut Springenheide, renowned for its premium egg-based products, has unveiled its latest creation: Cherry Egg Pancakes. Produced in the heart of Germany’s Münsterland region, the pancakes are baked to a golden, fluffy finish using fresh eggs, flour and traditional craftsmanship. Juicy, aromatic cherries folded into the batter deliver a sweet, slightly tart flavor that captures the taste of home. Handcrafted with care and rooted in generations of baking tradition, the Cherry Egg Pancakes are now available in a convenient 70-gram portion, ideal for individual servings and travel catering.

Novel Foods launches seasonal range of Primadeli grissini twists

Primadeli, the artisan snack brand from Novel Foods, has unveiled a limited-edition Seasonal Flavors range featuring Cranberry & Sage Twists and Maple & Smoked Pecan Twists for the Thanksgiving and Christmas seasons.

The Cranberry & Sage Twists offer a sweet-andsavory profile, blending tart cranberries with aromatic sage to serve alongside cheese boards, antipasti or festive spreads. Maple & Smoked Pecan Twists deliver the warming sweetness of maple paired with a rich, smoky depth of pecan, without containing nuts.

Produced in Italy, these grissini are made using high-quality ingredients, renewable energy and fully recyclable packaging. Both flavors come in two distinct design variations.

Each 25-gram portion bag is vegan, kosher and halal suitable, and free from additives and palm oil.

“With our Seasonal Flavors range, we have reimagined the grissini experience - bringing together tradition, innovation and celebration,” said Puyan Moslehi, Sales Director, Novel Foods. “These limitededition twists reflect our passion for creating snacks that are responsible, inclusive and full of flavor.”

En Route to launch curated U.S. Cheese Program at IFSA Global

En Route’s U.S. Cheese Program offers airlines a curated selection of artisanal cheeses and seasonal accompaniments, designed to elevate the inflight dining experience across all cabin classes

En Route will launch its first dedicated U.S. Cheese Program at IFSA Global EXPO. Rolling out through late 2025 and into 2026, the fully managed program provides airlines and caterers with end-to-end support—from curating cheese selections and accompaniments to handling, packaging and onboard service.

Featuring regionally sourced cheeses and seasonal pairings, the program caters to all cabin classes and route types. High-grade rotational curations ensure menus stay fresh, while customizable selections and consistent quality enhance the passenger experience. En Route combines global sourcing expertise with intelligent supply chain services and insights into food trends, with access to more than 200 trusted suppliers across the U.K. and Europe, and new collaborations with regional U.S. producers.

“Cheese can be a powerful part of the inflight dining experience,” says Nick Wiley, Managing Director. “Our U.S. Cheese Program delivers consistency, quality and provenance for every class and route.”

Visitors can explore the program and En Route’s solutions at booth 724-730.

FORMIA achieves WELL Gold for sustainable workplaces

FORMIA’s Hong Kong headquarters has earned WELL Certification at the Gold level from the International WELL Building Institute™ (IWBI), joining just 20 companies in Hong Kong and 22,000 locations worldwide with this recognition.

The certification underscores FORMIA’s commitment to employee well-being and sustainable practices, guided by the WELL framework’s 10 concepts, from air and water quality to light, movement and community.

Highlights of the office include air quality exceeding baseline standards by 93 percent with advanced filtration, circadian rhythm lighting to boost energy and sleep, and real-time air quality monitoring systems that secured a 90 percent score in WELL’s Innovation category.

This milestone follows FORMIA’s LEED Gold Certification and EcoVadis Bronze Medal, reinforcing its leadership in sustainability and positive social impact.

“Achieving WELL Gold is not just about office design—it is a reflection of FORMIA’s broader commitment to embedding sustainability and well-being into the fabric of our business. We believe that driving positive change through conscious design, a responsible supply chain and meaningful partnerships ultimately benefits our people, partners and the planet,” said Roland Grohmann, CEO & Managing Partner.

Tech-driven

TRANSFORMATION

From AI analytics to automated meal assembly, gategroup showcases how smart operations elevate inflight service

gategroup CIO Sandro Bregante shares how smart tech is streamlining every step of inflight catering—from the kitchen floor to the cabin door

by JANE HOBSON

In an industry where timing, taste and traceability are everything, gategroup is turning up the heat—not just in its kitchens, but in how it leverages technology to redefine inflight catering. The global leader in airline food solutions is investing heavily in intelligent automation, AI and system-wide innovation, with North America taking the lead on several bold initiatives.

From AI-powered analytics to high-speed meal assembly systems, the company is proving that smart operations are the key ingredient in future-proofing inflight hospitality.

Innovation takes off in North America

Across major airports in the U.S. and Canada, gategroup is piloting and scaling technologies that are reshaping how inflight meals are produced, packed and delivered.

At Los Angeles International Airport (LAX), the company has partnered with a Singapore-based AI venture to test computer vision solutions that bring real-time intelligence to the production floor. The goal is to optimize workflows, flag quality issues instantly and empower teams with actionable data.

Sandro Bregante, Chief Information Officer, gategroup

“At gategroup, we see intelligent automation as a strategic enabler, not just about efficiency. It enables us to raise the bar on accuracy, agility and end-to-end visibility, transforming every operational moment,” Sandro Bregante, Chief Information Officer at gategroup, tells PAX International.

At Toronto Pearson (YYZ), the site’s end-to-end automation and data flow architecture connect kitchen operations seamlessly with airline schedules and aircraft provisioning. That means better visibility,

Smart operations are the key ingredient as gategroup modernizes inflight hospitality

faster turnaround and tighter control over quality and timelines.

In Chicago O’Hare (ORD), the implementation of APT’s HotFill system, designed for high-speed hot meal packaging, is delivering gains in both efficiency and food safety. The system automatically fills, seals and checks meal trays at a pace that manual processes simply cannot match, without compromising on consistency or presentation, Bregante explains. While robotics from gategroup’s European sites have yet to touch down in North America, the company hints to PAX International that more advanced automation could soon be en route.

The gatehorizon edge

These initiatives fall under the umbrella of gatehorizon, gategroup’s global innovation program. Unlike

gategroup avoids automating for automation’s sake, instead focusing on tech that reduces waste, improves output or elevates the passenger experience

traditional R&D labs, gatehorizon operates as a cross-functional platform that identifies, tests and scales impactful solutions at speed.

Its secret weapon? A proprietary trendradar, which tracks emerging developments across the political, economic, social, technological, legal and environmental (PESTLE) landscape. The tool helps prioritize investments, identify strategic partners and ensure the group stays ahead of what is next in aviation catering and travel services.

Under gatehorizon, proofs of concept (PoCs) are run within 100 days—a sharp contrast to the yearslong test cycles seen in the past. If it works, it scales. If not, it is back to the drawing board, and fast.

Reimagining the back office

Innovation is not just happening on

the line. Behind the scenes, custombuilt Power Apps are transforming how food requirements are processed across units. What once took hours of manual coordination is now streamlined in minutes, reducing errors and improving agility.

The broader transformation is guided by gateOpex 2.0, a new wave of operational excellence that combines lean principles with cutting-edge technologies, from AI-driven productivity tracking to real-time quality control tools and smart logistics systems.

Here, gategroup is careful not to automate for automation’s sake, Bregante explains. Instead, every tech investment is measured by its ability to reduce waste, improve output or enhance the passenger experience. Where automation adds value, the company leads. Where flexibility is needed, it remains selective and agile.

Global quality, local precision

For an airline meal, consistency is not just nice to have, it is a brand promise. Through platforms such as Menu Search, gategroup ensures that a meal served in Dallas matches one delivered in Dubai, down to flavor profiles and ingredient specs. This not only enhances the passenger experience but also reduces recipe complexity across regions and improves supply chain efficiency.

Training and forecasting for the future

Among the more people-focused innovations is gategroup’s VR-based ramp safety training, which uses immersive technology to simulate real-life airport scenarios. Built from actual incident data, the training accelerates learning, boosts retention and helps reduce on-the-ground

risks for staff and equipment alike.

On the data side, the company is scaling consumption analytics to better predict what passengers actually consume onboard. The tool blends historical trends with real-time flight-level data, enabling smarter

provisioning, lower food waste and stronger sustainability outcomes, all while reducing payload for airlines.

“In a nutshell, our IT strategy is to simplify, standardize, innovate—and we intend to continue doing so,” Bregante says.

ABOVE AND BEYOND

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Strong summer, stronger future

Flying Food Group’s Nicolas Rondeau examines the caterer’s strong summer rebound and looks to the future

by JANE HOBSON

Flying Food Group reports a successful summer season, marked by several new account launches and robust passenger demand across North America. Nicolas Rondeau, Executive Vice President of Airline Sales and Marketing at Flying Food Group, says the company’s recent growth signals the strength of the airline catering sector.

“Heavy flight schedules with very solid load factors show the strength in demand this summer,” Rondeau explains. “The market is demonstrating its resilience, and our team is responding with agility and precision.”

In recent months, Flying Food Group has begun service for Air New Zealand in three cities, Virgin Atlantic in six, SAS in Seattle and Starlux in Los Angeles-Ontario, in addition to new Aeromexico operations in two U.S. locations. Managing this volume of onboarding

required careful advance planning.

“We had months of preparation to ensure we have the logistics covered, purchased trucks and got the facilities ready for the additional volume,” Rondeau says. “At the same time, we finalized meal selections and ensured the supply chain was ready for the day of the start.”

For international carriers with distinct regional culinary identities, the caterer leverages its culinary expertise to deliver authentic experiences. “We have a strong culinary team with specific chefs who know the culture and can provide authentic food to our various customers,” Rondeau notes.

Earlier this year, Flying Food Group partnered with Air France to produce menus from award-winning Chef Daniel Boulud. The collaboration included workshops and masterclasses with the chef to train the culinary staff.

“Our team works with the starred

chef in workshop and masterclass, and then duplicated this internally to transmit the know-how of the recipe execution to each location team that is now producing the meals on a daily basis,” Rondeau explains.

Adding to the company’s accolades, All Nippon Airways (ANA) recognized Flying Food Group with the ANA Best Long Haul Caterer Award for Fiscal Year 2024 for its San Francisco operation. The award was presented during a ceremony in Tokyo.

“This recognition is a testament to the dedication and excellence of our San Francisco team,” Rondeau says. “We are proud to serve our airline partners and to continue raising the bar for inflight dining.”

With new partnerships, expanded service locations and industry recognition, Flying Food Group closes the summer on a high note, ready to sustain its momentum into the future.

Inside SATS

An exclusive behind-the-scenes look at SATS Catering hub in Singapore, revealing the forces driving Asia’s leading food solutions provider by JEREMY CLARK

At SATS Catering in Singapore, longevity and dedication go hand in hand. Chef Mahendran, a fixture in the kitchen since the late 1980s, continues to lead with culinary excellence more than three decades later. His commitment is not only admired by colleagues but also emblematic of the team-first culture that defines SATS.

Following its impressive showing at the PAX Readership Awards in April—where the company took home its seventh award—SATS extended an invitation to PAX International to visit its operations during the Inflight Food & Catering Conference (IFCC) in Singapore. The visit offered a firsthand look into the innovation and strategy that continue to drive SATS forward.

The tour began with an introduction by Wong Yoon Nee, Head of Business Development and Trade Marketing, alongside Jean Sin, Vice President of Innovation and Product Development, and Adeline Tan, Head of Marketing. Also present was Carolyn Khiu, Head of Corporate Affairs, who would later offer insight into SATS’s sustainability initiatives and global image.

No visit to an inflight catering unit is complete without meeting the chefs. Executive Chef Khairril Azzard, responsible for meals served to foreign carriers and non-airline customers, and Chef Christophe Crot, who oversees catering for SATS shareholder and national carrier Singapore Airlines, shared their expertise and passion for cuisine.

A product presentation followed, showcasing SATS’s diverse offerings—from traditional cook-chill Economy Class meals and frozen premium cabin kits to ambient meals with up to two years of shelf life. While airline catering remains SATS’s core business, the company has significantly expanded into other markets, including HORECA, general hospitality, hospitals, schools and retail.

“We focus a lot of time and resources on the development of not just recipes and new dishes but on the best production, conservation, packaging solutions to meet the demands of an ever more diverse market,” explains Jean Sin.

She, along with Yoon Nee and Tan, highlighted opportunities in the ambient meal and frozen meal markets. With advances in freezing techniques, frozen meals are increasingly popular with airlines for logistical and cost-saving advantages.

SATS’s culinary philosophy is

SATS prepares each dish with authentic regional precision grounded in cultural authenticity. Whether Indian, Japanese, Indonesian, Korean, Malaysian, Singaporean, Thai or Western cuisine, dishes are crafted with regional accuracy. SATS is true to its roots, notes Tan, emphasizing that regional culinary expertise is a key differentiator for SATS in a rapidly growing market.

During a pre-lunch discussion with PAX International, SATS CEO Stanley Goh brought the company’s broader business strategy into focus. Goh expressed pride in the company’s achievements and commitment to food safety and quality, which he said were central to winning seven PAX Readership Awards.

When asked about responding to long airline planning cycles, Goh pointed to SATS’s Global Innovation Hub. “This looks at all the current and possible future trends in food production, popularity and food culture across all demographics and markets and fil-

ters out what is suitable or not depending on the customer need,” he said.

The hub works closely with R&D to anticipate market shifts and provide tailored solutions. One such project involved partnering with local hawker food operators to replicate authentic hawker cuisine at scale— an example of SATS’s attention to culinary heritage and innovation.

With more than 130 airline customers, SATS has also ramped up diversification efforts. “We are already delivering to and expanding our reach into hospitals, schools and event retail using our multi-channel approach,” says Goh.

Supporting this expansion is the company’s Culinary Knowledge Bank (CKB), a comprehensive database of detailed, standardized procedures for producing each dish. The CKB includes demonstrations, ingredient specifications, equipment used and preparation environments to ensure consistent quality.

Goh also outlined SATS’s international strategy. “We are very focused now on synergizing our overseas operations with the Singapore hub,” he said. SATS’s footprint includes locations across Asia—from India to Japan—and its acquisition of Monty’s Bakehouse provides a strategic base in Europe. Singapore remains the company’s R&D and innovation hub, while

other regions focus on production, particularly for frozen meals. A new facility in Thailand will soon produce up to 108,000 frozen meals per day.

While Asia remains SATS’s key focus, the company maintains joint ventures in China, including Beijing, Nanjing, Tianjin and Macau.

“The China domestic market has grown at a phenomenal rate, but we have yet to see international travel return fully,” he says. “Our focus is to work closely with our Chinese partners and by retaining our core value propositions, support them where we see opportunities.”

The visit concluded with a degustation lunch that highlighted the spectrum of SATS’s culinary capabilities. Noteworthy dishes included a Singapore Laksa crafted for frozen logistics without compromising flavor and an Osmanthus Jelly dessert, the result of six months of R&D to ensure shelf stability and authentic taste.

The final stop was the SATS lounge in Changi Airport’s Terminal 2, where Khiu discussed SATS’s visibility in consumer-facing operations. Unlike its B2B catering business, SATS’s lounges serve as a public touchpoint, making sustainability a key area of focus.

On sustainability, Khiu says, “There is still so much more we need to do to minimize waste and recycle better.” SATS is actively working to address these challenges while educating consumers on the true meaning of sustainability.

The visit offered a comprehensive view of SATS’s enduring values, innovative edge and regional expertise. From Goh’s strategic vision to the tireless efforts of Mahendran and the wider team, it is clear that SATS is poised to meet the evolving demands of inflight catering and more—without losing sight of its roots.

From newcomer to major player

Expanding its footprint in inflight services, Mainline Aviation highlights recent growth, partnerships and product launches

by JANE HOBSON

Atlanta, USA-based Mainline Aviation is quickly becoming a major player in airline catering and inflight services. Debuting at IFSA last year, the company has leveraged its strong hospitality background and in-house food manufacturing arm, Mainline Foods, to deliver chef-inspired meals, snacks and packaging solutions that add value for airline partners.

Mainline Aviation entered the inflight services industry through Hartsfield-Jackson Atlanta International Airport. Although the airline sector is notoriously difficult to break into, the company dove straight in at the world’s busiest airport by passenger traffic and secured a key partnership with Delta Air Lines. It now supports more than 40,000 flights annually and has expanded with a new operations facility in Nashville, Tennessee, serving additional carriers

including American Airlines, Virgin Atlantic and Scandinavian Airlines

As part of its growth strategy, Mainline has integrated Pasta Mami, a well-known Atlanta pasta manufacturer, into its portfolio.

“Pasta is a universally popular choice for airlines. It is comforting, versatile and easy to customize,” says Steve Lenderman, CEO of Mainline Aviation. “Our history with Pasta Mami runs deep, and we value their artisanal products that have long supplied restaurants across metro Atlanta. We are proud to bring these high-quality offerings to airlines on a larger scale.”

Mainline currently offers an assortment of dishes that feature Pasta Mami products, including two flavors of Cannelloni and a rotating menu of various raviolis, such as spinach artichoke ravioli and striped ravioli. The company also leverages its retail market insights from Mainline Foods

to anticipate culinary trends and translate them into inflight menus.

“Our people are the backbone of our company and contribute greatly to our success,” explains Lenderman. “As a collective, we aim for goals and support each other along the way so we can achieve big things together. We do all of this while providing service from the heart, which has long been part of our culture.”

Looking ahead to IFSA, Mainline Aviation plans to showcase new products and customized solutions that highlight its abilities

“We want to be a value engineer for our airline partners and provide them with solutions that reflect the standards and visions of each unique organization,” Lenderman says. “We are excited to be at this year’s IFSA and showcase how we are ready to expand our Southeastern company into more markets.”

Sunshine and service in sync

several sun destinations

by ATOOSA RYANNE ARFA

Porter Airlines is expanding its network this winter with its first-ever services beyond Canada and the United States, signaling a significant step in the carrier’s growth strategy. Leveraging its modern E195-E2 fleet, Porter is launching 13 routes to five leisure destinations— Cancun and Puerto Vallarta, Mexico, Grand Cayman, Cayman Islands, Liberia, Costa Rica and Nassau, Bahamas. The expansion connects key Canadian markets, including Toronto, Hamilton and Ottawa, with high-demand sun destinations aligning with the airline’s broader objective to diversify its route portfolio and capture seasonal travel demand.

Edmond Eldebs, Porter Airlines’ Senior Vice President and Chief Commercial Officer, tells PAX International this expansion is key to capturing market share as Canadian interest in Latin America and the Caribbean is on the rise.

“We wanted to have a combina-

tion of familiar and fresh options for travelers,” Eldebs says, explaining that the chosen destinations perform well for air-only sales rather than relying on vacation packages. Onboard, passengers can expect the hallmarks of Porter’s services, including complimentary beer and wine served in glassware, no middle seats and free high-speed Wi-Fi for streaming.

“This includes the ability to stream preferred personal entertainment as if you were at home,” Eldebs adds.

The route expansion mutually benefits Porter’s joint venture with Air Transat, complementing the partner’s network and giving travelers additional choice for destinations, travel dates and the number of flights on a given route, Eldebs says.

Air Transat passengers now have access to Porter destinations such as Nassau and Grand Cayman, while VIPorter members can redeem points for flights on either airline starting at 10,000 points each way.

In the coming months, Air Transat Vacations will offer packages with Porter flights to sun markets, broadening Porter’s reach to leisure travelers booking vacation getaways.

As Porter expands into international sun destinations, Eldebs says the airline will continue to prioritize operational reliability and consistent service to uphold its signature experience. Maintaining strong performance on key benchmarks remains central to its strategy, monitoring customer satisfaction and Net Promoter Scores.

The carrier’s commitment to its service ethos has earned it recognition as the Best Regional Airline in North America by Skytrax for both 2024 and 2025, as well as the 2024 and 2025 PAX Readership Award for Most Improved Airline in North America.

“This prestigious recognition is a reflection of how our entire team delivers award-winning service—something that cannot be replicated,” Eldebs says.

Partners in passenger excellence

RMT’s flexible, responsive model—rooted in realtime planning, long-lead inventory control and global supplier diversification— ensures uninterrupted supply through pre-staged goods and

RMT Global Partners highlights its capabilities that make it not just a vendor, but a valuable airline partner

by ATOOSA RYANNE ARFA

The smallest details shape the passenger experience. Soft blankets, sturdy cutlery and trays that fit in galley carts are mindfully created to ensure that passengers enjoy the best of the best in all cabins and all flights. Behind the scenes, RMT Global Partners equips airlines with the tools needed to keep services running smoothly.

“We are not just focused on what passengers see,” RMT Founder and CEO Richard Tuttle tells PAX International. “We are focused on what airlines need.”

RMT studies crew workflows to anticipate friction points that could slow service or affect safety. Direct input from flight attendants also helps RMT understand real-world challenges. As Tuttle points out, “These details may never be visible to pas-

sengers, but they make all the difference in day-to-day performance.”

In a world of unpredictable supply chains, agility is essential. “We have built a flexible, responsive model rooted in real-time planning, long-lead inventory control and global supplier diversification,” notes Tuttle, adding that RMT prestages goods and holds safety stock to ensure uninterrupted supply.

Customization is another strength. “Custom cabin products are where we shine,” Tuttle says. RMT develops signature tray liners, bespoke dishware and specialty kits such as diaper packs and biohazard cleaning kits, all tailored to the airline’s service identity.

Tuttle emphasizes that RMT views sustainability not as a trend, but a responsibility. The company offers compostable dishware, bamboo

cutlery and weight-saving designs to help carriers cut waste and emissions without sacrificing performance. “We are leading the shift toward greener skies by offering solutions that reduce plastic usage, lower carbon impact and minimize waste,” he says. The team also guides airlines through regulatory changes and certifications to ensure materials meet evolving environmental standards.

RMT positions itself as a strategic partner rather than just a product supplier. “Airlines count on us for trend forecasting, innovation, sourcing and inventory management,” Tuttle concludes. “We understand the pressures that airlines face; we act as an extension of the inhouse team. That is what makes us a partner—not just a vendor.”

Waste-wise serviceware

Intervine and Better Earth dish out compostable serviceware for airlines

by ATOOSA RYANNE ARFA

Reducing inflight waste remains a growing challenge within the aviation industry. To provide sustainable solutions, Intervine, a food and beverage partner for airlines and cruise lines, has teamed up with Better Earth, a specialist in compostable serviceware.

Adopting eco-friendly tableware comes with challenges. “It is difficult for crew to always separate waste into recycling and landfill bins in the small, fast-paced environment of a cabin,” notes Amy Jullien, Corporate Vice President at Intervine. Composting infrastructure also varies. “An airline’s flight path may land at one airport that has a composting facility, but its next destination may not,” she explains. Even when carriers switch to compostables, domestic or international waste restrictions often send items to landfill.

Better Earth addresses these challenges through a combination of products and services. “Our role is to deliver high-performance, low impact

serviceware while offering tools to help airlines manage local infrastructure, track metrics and avoid noncompliance risks,” Joseph Bild, CEO of Better Earth, tells PAX International.

The company’s Better Earthware line includes molded fiber containers, cutlery and cups that are BPIcertified, durable, heat-resistant and pressure-tolerant. Beyond products, the company partners with airports and municipalities to expand composting capacity and offers tools such as the Betterbin portal, a digital platform providing localized guidance for recycling and composting. Better Earth also provides policy consulting and lifecycle data to help airlines scale sustainability efforts. Performance and credibility remain essential. “Sustainable serviceware must show outstanding performance without warping, leaking or breaking,” Jullien says, highlighting challenges such as ensuring paper cups hold highgrain alcohol for hours without losing integrity. ESG credentials, including

B Corp and BPI certifications, are critical for procurement teams and caterers. “These validations give our partners confidence that our packaging performs as promised,” Bild notes.

“Buyers juggle a myriad of criteria to source the ideal sustainable product,” Jullien concludes. “Finding products that check every box and are cost effective is a very tall order. We are checking all those boxes.”

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Say cheese!

IIn this edition of PAX Panel, the experts at En Route International discuss crafting a cohesive cheese program from source to service

by JANE HOBSON

n the latest episode of PAX Panel, Say cheese: Crafting a cohesive program from source to service, En Route International showcases how it crafts a world-class onboard cheese program through seamless cross-departmental collaboration. Sponsored by En Route and moderated by PAX International Managing Editor Jane Hobson, the session brings together five of the company’s experts for a detailed discussion.

Nick Wiley, Managing Director; Andrew Sharp, Supply Chain & Procurement Director; Hannah

Jordan, Head of Design & Packaging; Georgina Mogridge, Head of Category Development; and Michaela Gatt Floridia, Research & Insights Manager, share how the teams coordinate from sourcing to service to deliver an operationally efficient, passenger-pleasing offering.

“Cheese is front and center of our organization,” Wiley says. “We have been supporting a cheese program for nearly 10 years, and it really differentiates us in the marketplace.”

He notes that crafting a high-quality onboard cheese experience involves

tackling multiple challenges. “There are shelf-life challenges, packaging challenges, global distribution and diverse passenger expectations. But if done right, you can deliver a premium, story-driven product that is ready to enjoy without excessive handling.”

Cross-department collaboration drives success

From design to delivery, the En Route team works closely across departments to ensure the final product meets operational and passenger needs. “Every single element—product, packaging, logistics, client needs—has to work together,” says Jordan. “When we meet with clients, we look at everything: Do they want to optimize loading? Are they looking for a new

En Route highlights how innovative packaging preserves freshness and quality by keeping cheese sealed from packing to the moment a passenger opens it

menu or more sustainable packaging? All of these affect the final product.”

Sharp emphasizes the value of packaging innovation in maintaining quality through the supply chain.

“Our packaging eliminates double handling. From the moment the cheese is cut and packed, it stays sealed until a passenger opens it. That is critical to maintaining freshness and quality.

Source, select, rotate with precision

En Route’s cheese curation starts with trusted sourcing partners and close attention to global preferences. The partners have links to more than 200 producers globally, giving the team access to a wide range of cheese types and allowing En Route to select for flavor, format and cultural relevance.

Mogridge highlights how the team takes seasonality into account. “We plan up to 12 months in advance to source limited-edition cheeses like those wrapped in mountain flowers from the Alps in spring, or truffleaccented varieties paired with Acacia honey at Christmas,” she explains. “Every board we create is tailored to the customer and region, with class-specific considerations.”

Storytelling enhances inflight experience

Passenger insight plays a key role in cheese program development. “We are seeing increased interest in provenance, storytelling and health,” says Gatt Floridia. “People want to know where their food comes from and are seeking comfort, familiarity

En Route works with trusted partners connected to more than 200 producers worldwide, enabling the team to curate cheeses for flavor, format and cultural relevance

and wellness—even at 35,000 feet.”

Jordan adds that En Route equips cabin crew with tools to tell those stories. “Whether that is a printed guide or a digital app, we help cabin crew confidently share the cheese story on board.”

“Passengers are spending hours in the air,” Wiley says. “Giving them something educational, meaningful and delicious can transform that time into an experience.”

Expanding the program

The panelists agree that the cheese program continues to evolve, guided by research, market trends and cultural nuance. They look ahead to expansion in new markets, increased interest in health-conscious and adventurous eating and new sustainable packaging innovations.

“We want to surprise people,” says Wiley. “Whether it is with artisanal American cheeses or unusual pairings like kimchi and cheddar, our goal is to deliver something they would not expect—something memorable.”

Gatt Floridia concludes, “It is about giving passengers something new to explore, with the comfort of something familiar. And that makes all the difference in the onboard experience.”

Wine, snacks and soundtracks

In this guest column, AMI Group’s Janine Bennett, VP Wine Sourcing and Supplier Management, introduces the company’s powerful global all-female wine sourcing team and how to pair wines with food and music

At AMI, food and beverage is not just what we do, it is who we are. We believe wine should be joyful, expressive and yes, sometimes unexpected.

Meet the wine leads

Tanya Low, based in Europe, brings a global perspective and precision to our Old World wines. Her background, from flight attendant to wine program manager at some of the world’s top airlines, is proof that a great palate can take you places, literally. Her global perspective and refined palate bring more than just good taste; they unlock the emotional spark that transforms her wine selections from a product into an experience.

Julianne Kennedy, based on the U.S. west coast, heads up our New World portfolio. She has lived every side of the wine world: restaurant pro, “cellar rat” and marketing lead for one of Oregon’s wine pioneers. She knows her way around a barrel and a business plan. She brings an admirable

ability to translate what is in the glass into moments that connect people. Together, they are AMI’s dynamic duo, sourcing standout wines with an obsession for what is next, not just what is expected. They make wine feel less like a lecture and more like a vibe. This is why we are pairing it not just with food, but with music and mood, too.

Wine rules, rewritten

Wine pairing is more than just a tradition—it is a sensory experience that

elevates both food and drink. The right wine can highlight flavors in a dish, cleanse the palate between bites or add a layer of complexity to a simple meal. Pairing is not about perfection. It is about experimentation and curating a sensory moment where food, wine and music all sing in harmony.

Fly on the wings of perfection in terms of cleanliness, hygiene and safety.

Security and safety are the most important values an airline can offer. A great number of checks are required before the captain and cabin crew are finally able to welcome the passengers on board. This includes making certain that travellers will receive a clean and hygienic service. With our professional warewashing systems for inflight catering, we at MEIKO are guaranteed to reach the recommended level in purity, hygiene and cleanliness. Sustainable, economic and efficient. From small business airports to large international traffic hubs: discover the versatility of our tailor-made warewashing systems.

PAIRINGS, REMIXED

1. MATCH INTENSITY: Let the wine and the music match the weight of the dish.

WINE: ALTO ADIGE PINOT GRIGIO

• FOOD: Fresh salads, seafood, roast chicken

• VIBE: Refreshing, light and breezy acoustic

• PLAYLIST: “Summer Breeze” by Seals & Croft, “The Stable Song” by Gregory Alan Isakov, “Home” by Edward Sharpe & The Magnetic Zeros

WINE: NAPA VALLEY CABERNET SAUVIGNON

• FOOD: Aged cheese, grilled steak

• VIBE: Bold, rich and bluesy

• PLAYLIST: “Ain’t No Sunshine” by Bill Withers, “Round Midnight” by Thelonius Monk, “The Thrill is Gone” by B.B. King

2. EMBRACE ACIDITY: Bright wines deserve crisp, energetic music.

WINE: NEW ZEALAND SAUVIGNON BLANC

• FOOD: Goat cheese, ceviche, citrus-based dishes

• VIBE: Upbeat and fresh indie pop

• PLAYLIST: “Electric Feel” by MGMT, “Dog Days Are Over” by Florence + The Machine, “Take a Walk” by Passion Pit

3. PLAY WITH SWEETNESS: A little sugar goes a long way with spice—and salsa beats.

WINE: OFF-DRY RIESLING

• FOOD: Thai curry, fried chicken

• VIBE: Sweet and spicy, lively, tropical rhythms

• PLAYLIST: “La Vida Es Un Carnaval” by Celia Cruz, “Could You Be Loved” by Bob Marley, “Bailando” by Enrique Iglesias

4. TANNINS LOVE FAT: Big reds need fat-rich foods…and equally bold soundtracks.

WINE: ARGENTINIAN MALBEC

• FOOD: Ribeye, short ribs, truffle mac

• VIBE: Intense, rich, classic rock

• PLAYLIST: “Paint It Black” by Rolling Stones, “Sweet Child O’ Mine” by Guns N’ Roses, “Back In Black” by AC/DC

5. MIRROR OR CONTRAST FLAVORS: Earth with earth, or sweet with salty. Both can sing.

WINE: OREGON PINOT NOIR

• FOOD: Mushroom risotto

• VIBE: Lush, elegant, classical

• PLAYLIST: “Clair de Lune” by Debussy, “Spring” from The Four Seasons by Vivaldi, “Pavane in F-sharp minor” by Gabriel Fauré

WINE: WHITE PORT

• FOOD: Blue cheese, candied nuts

• VIBE: Complex, experimental, progressive jazz

• PLAYLIST: “Misterioso” by Thelonious Monk, “Giant Steps” by John Coltrane, “The Art of Love” by John Zorn

Wine and snacks? Yes, please!

Wine does not have to be reserved for candlelit dinners. Some of the best surprises come when you pair a great glass with something unexpected—like your favorite inflight snack.

COOPER’S CHEESE STRAWS OR CHEDDIES

PAIR WITH: Rioja Reserva, California Zin, or a peppery Gruner Veltliner

DAILY CRUNCH NUTS

PAIR WITH: Smoky Pouilly-Fumé or earthy Pinot Noir

FUNKY CHUNKY SEA SALT CARAMEL POPCORN

PAIR WITH: Port or a nutty Madeira

These playful pairings embrace the same golden rules—balance, contrast and a bit of curiosity.

The AMI approach

Over the past two years, AMI’s culinary and wine teams have built a culture of collaboration, creativity and disruption. We aim for a whole new level of inflight flavor—and a few category-breaking ideas. So, next time you reach for a glass, turn up the music, grab a bite and let the moment unfold.

Fromage to flight

Cheese has been central to En Route for nearly a decade, settings it program apart in the marketplace

In this guest column, Georgina Mogridge, Head of Category Development at En Route International, addresses the company’s reputation for delivering a comprehensive cheese program

With more than 21 years of operation in the airline sector, En Route has carved a reputation of consistently delivering well-executed, insightled solutions across our core areas of expertise: passenger solutions, sourcing and supply chain services.

More than ten years ago, we launched our Cheese Program— an end-to-end airline and airline caterer service that delivers bestin-class cheese across key routes, globally. The program itself is not just about getting cheese on board; it is much more than that.

Brie-lliant collaboration

A lot of our work on a dedicated cheese program often begins before a customer brief is received. Our teams continually assess products that can offer a distinctive point of difference. These may stand out through the flavor profile, origin, product format or suitability for airline service. Some are identified with particular customers in mind or based on an understanding of specific brand or cabin needs. This allows us to respond quickly and accurately when opportunities arise.

This early-stage development is supported by structured research into

global food and hospitality trends. We review developments not only in aviation but also in retail and food service to understand how trends are being applied, for example in product design, pricing structures, packaging and passenger preferences. This is complemented by secondary research drawn from global industry reports, enabling us to benchmark category performance and anticipate potential constraints in supply, cost or product availability.

We also conduct primary research

to capture direct consumer feedback. Passenger panels are used to evaluate both early concepts and nearly finished products. This includes gathering insight on packaging functionality, flavor balance and visual presentation. These findings are then combined with broader demographic data, helping to identify specific drivers of satisfaction for various passenger groups. Integrating this passenger insight with wider trend analysis results in a more informed and targeted approach to cheese selection and presentation.

Our sourcing is built on long-term relationships with cheesemakers and suppliers. We regularly visit supplier sites and production facilities, and we work closely with producers on matters such as maturity specification for premium cabin cheeses or the development of custom recipes. In some cases, this results in products that are entirely bespoke.

From cut to cabin

Product selection includes extensive sampling and evaluation. Each cheese is assessed not only on taste and quality but on its alignment with the intended passenger experience, which may vary depending on cabin class. We also ensure the final selection is operationally viable, with consideration given to cut size, handling, shelf life and service practicality.

Our internal technical specialists play an important role in this process. They support supplier partners from farm level through to final packaging, ensuring that all products meet our standards for quality and consistency. This includes developing packaging solutions tailored to different service formats in a range of different packaging which, where possible, are made using recyclable materials. For example, we offer both bulk packaging for plating at the catering unit and sin-

gle-serve formats for premium cabins. All solutions are designed to be practical for crew or catering teams while supporting sustainability objectives.

We also use precision cutting and packing technology that allows cheeses to be delivered pre-portioned to specific dimensions. This reduces the need for onboard or in-unit cutting, helping caterers manage yields more efficiently. The cutting process is tailored to the characteristics of each cheese to maintain structural integrity and presentation. Customers may choose a fixed selection or opt into a rotation program that introduces seasonal variety.

Logistically, our supply chain is designed to support efficient and reliable distribution across global locations. This includes the Middle East and Asia, where we provide fully prepared products that are ready for plating and service. For customers preferring to receive

Tailored, sustainable packaging solutions—ranging from bulk formats to single-serve portions—maintain quality, streamline service and align with each cabin’s operational needs

From

whole cheeses, we also manage international sourcing and shipping, ensuring products reach caterers in a compliant and stable condition.

Culture at the core

Our investment in internal capability development is ongoing, with many team members undertaking formal training through the Academy of Cheese. We also engage with the wider industry by participating in professional events, including the International Cheese and Dairy Awards. These activities help us remain informed about product innovation and maintain a high level of technical expertise, as well as touch base with our existing partners and network with new market entrants. When designing the cheese offer itself, we consider the complete experience, not just the product in isolation. For Economy cabins, this may involve a high-quality cheese portion paired with a simple cracker. In short and long-haul services, we may propose a boxed solution containing multiple cheeses and accompaniments. In Business Class, we explore regional pairing options, such as Cinco Lanzas cheese

served with smoked almonds or quince paste. In First Class, we work with artisan producers to source smallbatch products that reflect exclusivity and refinement. These are paired with high-quality accompaniments developed specifically for inflight service, ensuring they meet both culinary and operational requirements.

Once a program is live, we remain

engaged through regular monitoring. We conduct post-launch reviews and random product sampling, using quality attribute sheets to ensure that performance remains consistent throughout shelf life and across routes. Where relevant, we also support airline teams with training sessions and product demonstrations. These are designed to help chefs and crew understand the characteristics of the cheeses and present them with confidence.

We also offer pairing support for both inflight dining and customer events. Our pairing combinations are developed to provide balanced flavors and complementary textures, adding depth to the passenger experience and encouraging interaction with the product.

The development and execution of a cheese course may appear straightforward at first glance. In practice, it involves a complex set of considerations that must be balanced, from customer expectations and operational realities to passenger preferences. At En Route, we treat this complexity as an opportunity to add value and apply the same discipline and strategic thinking that guide all areas of our business.

Sipping sans spirits

Bottega shares details on its expanded range of non-alcoholic drinks

by JANE HOBSON

Bottega S.p.A. continues to lead with its commitment to quality, craftsmanship and sustainability—values deeply rooted in the Italian company’s DNA. In alignment with these principles, Bottega tells PAX International that it has developed a premium range of soft drinks designed for those who choose to avoid alcohol for health, religious or personal reasons.

The company first introduced Bottega 0 (Zero) in 2020, a nonalcoholic drink made from grape must, available in both white and rosé varieties. Unlike many alternatives on the market, Bottega 0 is not a dealcoholized wine, but rather a product that maintains the original freshness and aromatic characteristics of the grapes—without the alcohol.

“The aim was to produce a noalcohol drink made starting from grape must, and not a dealcoholized wine,” explains Sandro Bot-

tega, President of Bottega S.p.A.

The product offers the same rituality as traditional sparkling wines, making it an elegant alternative. The company is now expanding the format offerings, including a new 20cl version of Bottega 0 White with a screw cap, ideal for onboard service and convenient consumption during breakfast or brunch occasions.

Building on its alcohol-free innovation, Bottega recently unveiled Limoncino 0.0, a non-alcoholic version of its iconic lemon liqueur. Developed after extensive experimentation and supported by three decades of expertise in lemon liqueur production, this version uses hand-selected Femminello Siracusano and Verdello lemons at peak ripeness. Innovative techniques allow the extraction of the full organoleptic profile from the fruit—peel, pulp, juice—while preserving the natural aromas through to the final product.

Ideally served neat, Limoncino 0.0

lends itself well to mocktails, fruit salads, lemon sorbets and as an ingredient in cheesecake, Bottega points out. The product is also available in a halalcertified version, expanding its accessibility to global Muslim consumers.

“With Limoncino 0.0 we extend the range of our No Alcohol products,” says Bottega. “This is a rapidly growing market that aims to meet the needs of those who, for health or religious reasons, do not consume alcoholic beverages or take a cautious approach to alcohol consumption.”

The latest addition to the lineup is Limoncino Halal, developed in strict adherence to halal certification guidelines. Each stage of production complies with Islamic ethical and hygienic standards, allowing the product to be marketed in countries where halal certification is required.

FUELING FLIGHTS, CUTTING CARBON

Snackbox To Go launches carbon footprint monitor to help airlines meet ESG goals, plus an introduction to its recently expanded innovation team

by JANE HOBSON

As airlines worldwide strive to meet ambitious environmental, social and governance (ESG) targets, Snackbox To Go is stepping up with a powerful new tool: the Snackbox To Go Carbon Footprint Monitor. Designed specifically for inflight catering, the monitor offers airlines measurable, actionable data on the environmental impact of each product it serves onboard.

“We see a growing demand for transparency and accountability when it comes to sustainability,” says Kees Verschuure, Sales Director at Snackbox To Go. “Our Carbon Footprint Monitor gives airline customers the information they need to make informed choices—from ingredients to packaging to logistics.”

Built on four core pillars—insight,

off-setting, reduction and optimization—the monitor provides cradleto-delivery CO₂ data for each product using externally verified lifecycle analysis. This allows airlines to track emissions down to the gram and align catering decisions with sustainability strategies and tender requirements.

The tool also enables certified carbon offsetting, with verified, traceable projects available at both product and SKU levels. On the operations side, Snackbox To Go works with supply chain partners to reduce waste, improve logistics and introduce ingredient substitutions, such as plant-based alternatives and lower-impact packaging materials.

“Our approach goes beyond data,” adds Verschuure. “We are actively helping customers reduce footprint without sacrificing quality or passenger satisfaction.”

Team expansion supports sustainability vision

In a move to strengthen its innovation pipeline, Snackbox To Go tells PAX International it has expanded its development team with the recent appointment of Else Meijer as New Product Development Manager. A seasoned food technologist, Meijer brings deep expertise in food science and product performance.

“Else’s role will be key in co-creating new flavor profiles with our airline partners through dedicated innovation sessions,” says Verschuure. “She will also help ensure our offerings reflect global market trends and meet evolving inflight expectations.”

With this expanded team, Snackbox To Go is combining culinary creativity and scientific rigor to deliver inflight snack solutions that are sustainable, scalable and tailored for tomorrow’s passenger.

Wellness in flight

by JANE HOBSON

When United Airlines partnered with WESSCO International and wellness pioneer Therabody, the result was not just another inflight offering—it was a redefinition of what passengers can expect in the cabin. By blending science-backed products with thoughtful design and a genuine focus on well-being, the airline introduced a new kind of amenity kit—one that goes beyond pampering to help travelers feel truly rested, refreshed and ready for what is next.

This summer, PAX International caught up with WESSCO CEO

Nick Bregman and Chief Marketing Officer Petros Sakkis to reflect on the launch of the program and how its vision has taken shape.

As Sakkis puts it, “Back in 2022, wellness was becoming a big part of people’s everyday lives, and in partnering with Therabody, we saw an opportunity to bring this trend to aviation in a meaningful way. With Therabody on board, we built more than just a kit—we created a way for passengers to rest, recharge and take care of themselves in the air and on the ground.”

The result is an amenity program that bridges the gap between

Wellness is woven throughout the program, with thoughtful brand touchpoints and MileagePlus integration for a seamless, intentional passenger experience

physical comfort and emotional well-being—without a single throwaway item in sight.

The kit is not designed to sit quietly in a seat pocket. It delivers more than skincare and eye masks—it serves as the foundation for a broader wellness experience that starts at boarding and continues long after the flight has landed.

“Traditional amenity programs usually stop at the bag and products, but this one was different from the start,” explains Sakkis. “Together with United and Therabody, we built a full wellness journey, using

The kit includes a curated selection of skincare formulas—hyaluronic acid, aloe and niacinamide—to combat travel’s most visible effects: dryness, puffiness and fatigue

the amenity kit as the anchor to activate experiences around it.”

Holistic journey

The collaboration brings Therabody Reset areas to United’s lounges featuring products to target key areas of travel stress, inviting travelers to unwind before they reach the gate.

Inside the kit, designed to support both physical and emotional well-being, passengers discover a curated selection of skincare formulas—hyaluronic acid, aloe and niacinamide—that combat travel’s most visible effects: dryness, puffiness and fatigue. With spa-like scents, the products serve a clear and functional purpose. And that has been WESSCO’s guiding principle from day one.

“Wellness was the core of every

decision,” says Sakkis. “We did not want anything that felt like filler—every item had to serve a purpose, whether it was to hydrate skin, calm the senses, or help passengers unwind. The balance came from choosing products that not only work but also feel good to use.”

The kit also features exclusive TheraMind audio content—guided breathing exercises and soundscapes tailored to ease anxiety and promote sleep. Paired with the airline’s sleep accessories, the program works in harmony with United’s promise to offer the best sleep in the sky.

According to Bregman, the kit is as much about emotion as it is about efficacy. “Therabody is a great fit for United because both brands care about helping people feel their best—on the ground and in the air,” he says.

“Together, they are changing the idea of what inflight wellness can be—not just small comforts, but meaningful tools that actually help passengers feel better during and after their journey.”

The idea of wellness as a holistic, intentional experience runs throughout the entire program. From the inclusion of MileagePlus into Therabody’s e-commerce experience to the integration of brand touchpoints across the passenger journey, every element is designed to feel consistent, aligned and genuinely useful.

Bigger than travel

This approach is what sets the project apart.

“This partnership represents exactly what we strive for at WESSCO— bringing brands and airlines together

to create something bigger than the sum of their parts,” says Bregman. “Being trusted to help shape a program that is not only first-ofits-kind but also truly meaningful for passengers is something we are incredibly proud of. It shows what is possible when innovation, intention and collaboration come together.”

In the future, WESSCO sees wellness becoming a core part of the passenger experience, not just a nice-to-have.

“Travelers today expect more than basic comfort—they are looking for ways to feel better, reset and take care of themselves while flying,” says Sakkis. “Across the industry, we expect to see more partnerships like this, where wellness is woven into every part of the journey.”

ally use—whether to hydrate skin or to wind down with a guided meditation.

The Therabody partnership also signals a broader shift in how airlines engage with wellness.

“Redefining amenity kits starts with

rethinking their purpose,” says Sakkis. “It is not just about luxury—it is about intention. Too often, kits are built around brand names or filler items, rather than what the passenger actually needs. We believe the passenger experience should lead the process.”

WESSCO, for its part, sees this approach continuing to evolve. The supplier is currently building more programs that prioritize real wellness over bells and whistles, with brand collaborations and product designs that serve a purpose, not just a trend.

As Sakkis puts it, “When wellness is the starting point, not the afterthought, the kit becomes something meaningful.”

Meaningful, and memorable. In an industry where every moment onboard matters, United Airlines has found a way to make even the smallest of amenities feel restorative, intentional and worth looking forward to. Through the partnership with WESSCO and Therabody, United has redefined the amenity kit for a generation that wants to feel better when it flies—and expects airlines to help make that happen.

For United, the collaboration represents a way to reinforce its larger brand goals. Sleep and recovery have become key pillars of the airline’s inflight offering, particularly on long-haul routes where passengers need more than movies and meals to feel cared for. The amenity kit becomes a tool in this mission, and one that passengers can actu- Lavatory products by Therabody

Journey through design

Paula Wines, Creative Director at Linstol and designer of the Atlas of Wonders collection, highlights how the collection celebrates culture, craft and the beauty of the journey

by JANE HOBSON

Linstol’s Atlas of Wonders collection captures the essence of global exploration and stories that define the spirit of travel. This curated range of products draws inspiration from diverse regions, reflecting the company’s commitment to transcending geographical boundaries through design.

Paula Wines, Creative Director at Linstol and designer of the Atlas of Wonders collection, tells PAX International, “Our Atlas of Wonders collection encapsulates the spirit of exploration—celebrating culture, craft and the beauty of the journey.”

Wines says the collection was motivated by the design team’s experience in addressing global design needs for various international projects, highlighting Linstol’s reach and commitment to serving a worldwide clientele.

“Hence the atlas,” Wines says playfully.

The collection features a variety of products that showcase local artisanal

crafts and innovative designs from around the world. Techniques such as Japan’s Kintsugi, textile weaves from South America and jungle vintage prints from Southeast Asia are part of the range. The tote bags take inspiration from vintage atlas maps and incorporate trendy trims representing each region, blending tradition with contemporary style.

Linstol promotes the Atlas of Wonders collection through a multichannel campaign, including advertising, social media, trade show storytelling and collaborative partnerships. The collection is currently on display at major industry events and will be at IFSA Global EXPO where attendees can view the products up close.

Amenity kits are a key product category in the collection, but Wines highlights that Linstol has several capabilities across all categories, from sleepwear, headphones, blankets and pillows to skincare and serviceware products—all with customizable solu-

tions depending on airline preferences.

“What appeals to one airline may not be the same for another,” Wines explains. “Ultimately, the choices depend on data and feedback from airlines that understand their customers’ wants and expectations for inflight experiences.”

Amenity kits contents are determined by the airline’s budget and requirements, each selecting different items: skincare, cosmetics, socks, eye masks. An airline may focus on skincare and cosmetics for hydration and comfort, while another might emphasize high-quality socks or light-blocking eye masks. Linstol carefully selects materials to support sustainability goals, using natural and eco-friendly fabrics such as recycled textiles, leatherette, pure cotton and twill.

“At Linstol we believe travel is more than a journey—it is a story. Atlas of Wonders brings that to life through beautifully designed products that elevate the onboard experience while honoring cultures around the globe,” says Wines.

Delta dreams in Missoni

FORMIA discusses the partnership with Delta Air Lines to bring Missonibranded bedding and a full suite of onboard textiles to Delta One

by JANE HOBSON

Delta Air Lines has introduced a new chapter in its collaboration with Italian luxury fashion house Missoni, moving beyond amenity kits to launch a fully branded bedding program for its Delta One premium cabin. The achievement, facilitated by FORMIA, marks the airline’s first major move into fully branded

bedding and signals a broader trend toward integrated inflight comfort programs in premium travel.

“This launch is a milestone for all partners–expanding the Delta and Missoni partnership into a luxurious Delta One collection,” says Roland Grohmann, CEO & Managing Partner at FORMIA. “Our role was to bring Delta’s 100-year heritage and Missoni’s

luxury design language together in a way that felt seamless and intentional.”

The collection includes a Missoni-designed bedding set, along with a refreshed amenity kit and other comfort items. It marks FORMIA’s first major project under its expanded branded product offering into bedding, which the supplier announced earlier this year.

Chevron beginnings

The partnership began with Missonidesigned amenity kits and has since expanded into bedding, with slippers set to follow soon. “For the bedding, we worked closely with Delta to capture its vision for the sleep experience

and with Missoni to adapt its aesthetic for the premium inflight setting, creating something that leaves a lasting impression and reinforces the Delta brand experience,” explains Niklas Sandor, Chief Commercial & Growth Officer. He notes that each introduction is part of a unified brand program rather than isolated product introductions.

On long-haul flights, bedding plays a critical role in passenger comfort and satisfaction.

“Delta One customers consistently rank sleep quality as their top priority, so that well-executed bedding can become both a signature of the airline and a driver of loyalty,” says Sandor. “With a brand like Missoni, it elevates rest into a distinctive part of the Delta journey.”

A cohesive design language

The Delta x Missoni program encompasses bedding, slippers, amenity kits and additional comfort items—all tied together through a

carefully crafted visual identity.

“It starts with a unified design language,” notes Ben Read, Chief Creative Director. “FORMIA facilitated the creative process between Delta and Missoni. The result was the creation of a custom pattern and color palette inspired by the view from the window at 35,000 feet.

Combining Delta’s heritage with Missoni’s aesthetic, the designs offer the Delta cabin a quiet sophistication and a distinctive sense of style.”

Each product expresses the design differently while remaining part of the same family, ensuring that the program feels connected without redundancy.

Adapting Missoni’s iconic style for the cabin

Bedding offers a much larger creative canvas than amenity kits, and Missoni’s signature chevron was thoughtfully reinterpreted for the inflight environment.

“We translated it into a tonal

jacquard within an ivory base, tying it to the bags and other amenity pieces,” Read explains. “The softer ivory tones, rather than bright whites, create a calm, timeless effect, honoring Missoni’s tradition of rich colors and bold patterns while adapting it for the more intimate inflight Delta space.”

Durability and functionality are essential considerations. The bedding is crafted from RPET for soft touch, resilience and suitability for airline service.

“The construction was designed for longevity, with reinforced binding, gusseted pillowcases and stitching methods that maintain the product’s quality after repeated washes,” Read says.

A strategic evolution

For FORMIA, extending into branded bedding aligns with a growing demand from airlines for integrated comfort programs that go beyond amenity kits.

“Branded bedding has become a powerful differentiator in premium travel,” Grohmann says. “With Delta x Missoni, the goal is to create a memorable–but entirely distinct–connection, one that reflects Delta’s vision for the sleep experience.”

He adds, “When a bedding program is standout, it can stay in service for years and become part of the airline’s DNA. It is more than comfort–it is a statement that can inspire loyalty and even be a factor in choosing which airline to fly.”

A holistic brand experience

While the current program focuses on the Delta One cabin, FORMIA envisions broader opportunities to expand the brand collaboration across additional passenger touchpoints.

“For us, ‘holistic’ means creating a consistent brand presence across more moments in the passenger journey—from pre-flight lounges to the inflight experience and beyond,” says Grohmann.

The collection includes a full suite of premium bedding for Business Class, including duvets, pillowcases and headrest covers

Heritage meets comfort

Air Astana and Procurall Solutions unveil a new range of soft goods for long-haul flights, weaving Kazakh cultural heritage into every detail

by ATOOSA RYANNE ARFA

Air Astana and Procurall Solutions recently unveiled a premium bedding collection that combines luxury, sustainability and Kazakh heritage. Launched this year, the range of soft goods is available on Air Astana’s long-haul flights and reinforces the airline’s elevated service as its network expands.

The collection includes a full suite of premium bedding for Business Class, including duvets, pillowcases and headrest covers—along with a coordinating line for Sleeper Economy that complements Business Class while maintaining its own identity.

Procurall Solutions teamed up with Air Astana’s inflight team to meet market demands for lightweight design, sustainable materials and comfort while advancing ESG commitments. “This close cooperation ensured that the launch of our new soft goods met both our quality and environmental goals,” explains Aigerim Zhambyl, Air Astana’s

Senior Manager of Inflight Product.

The collection uses renewable fabrics such as RPET (recycled polyethylene terephthalate), made from used PET bottles and post-consumer waste. Flat-pack packaging reduces shipping volume and environmental impact, while textiles blend recycled and natural fibers chosen for breathability, softness and longevity. “This delivers a solution that feels indulgent yet performs reliably,” shares Fabienne Faure, Managing Director at Procurall Solutions.

The collection’s design strengthens passenger connection to the airline’s roots. “We incorporated a ‘Gauhar’ ornament, which was created to celebrate Kazakhstan’s rich cultural heritage,” notes Zhambyl.

“A geometric motif reinterprets traditional patterns through a modern lens, creating visual cohesion across the collection,” further explains Faure.

The launch builds on years of collaboration. “Air Astana initially worked together with Procurall Solutions

on New Year blankets for Business Class,” recalls Zhambyl, noting that the blankets quickly became passenger favorites. The new collection, featuring a generously sized 180x120 centimeter Business Class blanket, has earned high praise so far.

“We are proud to support Air Astana in delivering a bedding program that is as intentional as it is comfortable,” says Faure. “Every element, from the embroidered branding to the hand-feel of each textile, was considered to create a truly elevated inflight experience.”

In it for the ultra-long-haul

John Horsfall’s Oliver Platts talks curating a sensory, sustainable sleep experience for premium passengers on ultra-long-haul routes

by ROBYNNE TRUEMAN

As airlines increasingly see ultra-long-haul routes as a way to attract premium passengers, the industry must meet the challenge of maintaining an airline’s standard of comfort on a journey so long.

As Oliver Platts, Commercial Director, John Horsfall, tells PAX International, “The rise of ultra-long-haul is happening at pace and it is pushing the boundaries of what inflight comfort means, especially around sleep.”

He says this awakens the need to deliver lighter, more compact and comfortable products that maintain durability. John Horsfall collaborates closely with its airline partners to curate textile collections that align with the airline’s brand while supporting passenger comfort on ultra-long-haul routes.

He points to regular cabin refreshes as a way to enhance com-

fort and create interest, particularly among frequent travelers.

“A relatively small update to bedding, cushions or blankets every two years goes a long way in the eyes of the passenger and is much more economical than a full cabin redesign,” he explains.

Premium Economy challenges

Premium Economy faces distinct challenges on ultra-long-haul routes, where space and budget limitations differ from Business and First Class offerings.

“Designing bedding and blanket collections with high-end, strongperforming fabrics and fills that can be compacted remains a key challenge for Premium Economy cabins,” Platts says. “We have delivered a range of solutions through innovative fabric construction and multi-functional space-saving

items such as blankets that fold into themselves to create a lumbar cushion.”

Sensory, sustainable, cost-effective

As experts in aviation textiles, John Horsfall takes pride in delivering products that meet rigorous safety, sustainability and laundry performance criteria. The Yorkshire-based company draws from its 160+ years in the U.K. textile industry to craft products that appeal to a passenger’s sense of touch and its important role in the ultra-long-haul travel experience.

Platts tells PAX that one of the supplier’s key skills is creating fabrics that offer luxury handle and drape, made from fibers that offer supreme wash performance and appropriate budget.

“The next few years will see significant development in sustainable materials as well as continued integration with technology,” Platts explains. “We are looking forward to bringing plenty of new textile concepts to market over the coming years that we feel will work with all airlines, but especially those with ultra-long-haul routes.”

Masterpieces in motion

Mei Mei Song, Chief Transformation Officer at Plaza Premium Group, explains the vision behind The Art of Travel campaign

by JANE HOBSON

Plaza Premium Group (PPG) is transforming the airport journey. Its latest global initiative, The Art of Travel, invites travelers to view each trip as a masterpiece, blending timeless elegance with modern innovation.

Launched in April, the campaign uses iconic works of art to symbolize PPG’s five core pillars: Lounge, Meet & Greet, Buggy, Aerotel and Limousine.

Mei Mei Song, Chief Transformation Officer at Plaza Premium Group, explains the vision. “The iconic works of art featured in The Art of Travel campaign are classic masterpieces, selected as metaphors embodying the airport experiences that Plaza Premium Group creates—timelessness and attention to detail. Just as a masterpiece reflects creativity and craftsmanship, we believe that every

detail of a traveler’s journey—from the moment they arrive at the airport, getting to the destination, to returning home—can be approached as an art form,” she tells PAX International.

With nearly three decades of experience, PPG understands that travelers seek more than efficiency. “At PPG, our core mission is to make travel better,” Song says. “We understand the importance of continuous innovation and mindful design in curating experiences.”

The universal language

For PPG, art is more than a visual theme. “Art is a universal language that transcends cultures and borders, much like travel itself. It makes travelers feel connected regardless of where they come from or which language they speak,” Song says.

The campaign builds on PPG’s history of integrating art into its lounges in cities such as London, Dubai, Hong Kong and Sydney. This new phase incorporates creative storytelling, digital art and AI enhancements. It also considers traveler personas. “Airport hospitality is an art and a lifestyle, getting it right can ultimately make the travel journey better—much better,” Song says. “We always try to understand passengers’ pain points and develop thoughtful solutions that truly address their needs.”

One such solution is Beyond First, a bespoke end-to-end service. “From the moment travelers leave their homes until they reach the gate, Beyond First offers premium services such as limousine transport to the airport, personalized check-in assistance, fasttrack immigration, exclusive access to the Plaza Premium First Lounge and a buggy ride directly to the gate,” Song says. It serves personas such as solo flyers, senior travelers and families with young children as part of its mission to make travel better for all.

Save the dates

A preview of the 2026 APEX, FTE and IFSA event schedules, with key dates to note when planning for the year ahead

by JANE HOBSON

An overview of the 2026 APEX, FTE and IFSA schedules, highlighting important dates for your annual planning

PAX International and PAX Tech are proud to be longtime media partners for several APEX/IFSA/FTE annual events. As this transformative year of thoughtprovoking aviation events draws to a close, The Airline Passenger Experience Association (APEX), the International Flight Services Association (IFSA) and Future Travel Experience (FTE) have notified PAX of important event dates for the coming calendar year, with more details to come.

APEX TECH returns to LA

APEX TECH 2026 returns to Los Angeles, USA from January 28 to 29. The technology-focused forum will feature informative panel discussions and engagement opportunities through workshops. The event focuses on transformative passenger experience technologies in the quickly advancing aviation industry.

APEX Content Market travels to Dubai

APEX Content Market, running in

Dubai, UAE from February 11 to 12, 2026, covers all airline content needs, including the latest in TV, movies, games, GUIs, apps and audio. As the only global industry event focused on connecting inflight entertainment content buyers with worldwide content distributors, APEX Content Market offers a dynamic show floor and facilitates meetings to support inflight content planning.

Major moves for APEX and IFSA

IFSA tells PAX International that in 2026, IFSA Global EXPO will move to Dallas, Texas, running September 9 to 10. Held at the renowned Gaylord Texan Resort & Convention Center, just miles from DFW International Airport, the event will offer an immersive all-in-one experience. The expansive venue is ideal for networking, showcasing innovative products and fostering collaboration. Attendees can also enjoy diverse dining, leisure activities and premium accommodations across four and

a half acres of indoor gardens and waterways, enhanced by the Gaylord’s unique architectural design.

The APEX team also confirms that APEX Global EXPO will make a major move to Singapore in 2026, running alongside the FTE Asia Expo from November 18 to 19.

Announcements in Long Beach for FTE Global 2026

In an interview with PAX Tech, Ryan Ghee, Chief Operating Officer, Future Travel Experience said announcements for FTE Global 2026 will be made this month in Long Beach.

Looking ahead to next year and beyond, Ghee says the focus for the Singapore events is increasing the number of exhibitors, keynotes and conference sessions to further educational opportunities for attendees.

Follow along at the PAX website, updated daily, and on LinkedIn and Instagram to stay up to date as 2026 event details are announced.

CONVERSATION AND COLLABORATION

Lauren Costello, IFSA Executive Director, tells PAX International about the major themes informing this year’s edition of IFSA Global EXPO

by JANE HOBSON

IFSA Global EXPO is set to return to the Long Beach Convention Center from September 9 to 11, co-located with APEX Global EXPO, FTE Global and the PCIAW Airline Clothing Show, with key themes emerging around branding, partnerships and technology.

Lauren Costello, IFSA Executive Director, tells PAX International that several common themes were revealed during a comprehensive trend analysis conducted by the IFSA Board during its February 2025 strategic meeting. The themes directly informed the Innovation & Engagement Committee’s development of this year’s Thought Leadership agenda for IFSA Global EXPO, she says.

The themes include sustainability and environmental responsibility; food safety, dietary needs, and customization; supply chain resilience and cost pressures; technology and digital innovation; and passenger experience and culinary elevation. AI and automation will take the spotlight

at this year’s EXPO as they rapidly transform the inflight F&B landscape.

A notable session slated for the event is “Jet Set, Meet Tech Set,” featuring panelists from Alaska Airlines and Virgin Atlantic, exploring how AI and smart technologies are revolutionizing inflight operations. From this discussion panel, attendees will learn how personalization, predictive analytics and operational efficiency are being applied to improve both backend processes and the overall passenger experience.

Another poignant topic at this year’s EXPO that may surprise attendees is live culinary innovation, which Costello says will take place on the show floor. Through the “Live from the Innovation Pavilion: Culinary in Action” experience, attendees can watch leading airline chefs prepare bold new inflight dishes in real time.

“These interactive cooking demonstrations not only showcase the creative direction of onboard cuisine but also highlight deeper conversa-

tions around special meal preparation, waste reduction and the operational logistics required to bring elevated dining to the skies. It is a tangible way for attendees to see innovation in motion to the final plated result,” she explains.

Cross-sector collaboration

IFSA has carved out its niche value to international suppliers and buyers as a hub to engage in regulatory, operational and innovation-driven conversations that shape the global inflight experience. IFSA’s government affairs thought leadership spans both U.S. and European regulatory landscapes with a continued focus on monitoring global developments that impact the onboard services industry, Costello explains.

“What sets this show apart is its cross-sector collaboration—from culinary innovation and sustainability to technology and policy—and the opportunity to connect directly with decision-makers from both global and regional carriers,” she says.

Table talk in Toulouse

Details on the upcoming second annual ACA Leadership Symposium taking place in Toulouse, France, in February 2026

by ATOOSA RYANNE ARFA

Details for the second annual Airline Catering Association (ACA) Leadership Symposium have been revealed to PAX International as the Official Media Partner for the event. The 2026 iteration will be hosted in Toulouse, France, from February 18 to 20. Building on its successful debut in Amsterdam, The Netherlands, earlier this year, the event will once again bring together airline catering experts to collaborate on service quality improvements, sustainability and operational efficiency.

Fabio Gamba, Managing Director of the Airline Catering Association, tells PAX International that the goal of the symposium is to advance the future of inflight catering by focusing on themes such as innovation, sustainability, operational resilience, passenger-centric service and collaboration across the supply chain.

“Airline catering involves complex logistics and high expectations for quality, safety and sustainability,” Gamba says. “This event is designed to align the ecosystem around solutions, knowledge-sharing and innovation that keeps the industry future-ready.”

The program opens with remarks from Jonathan Stent-Torriani, Chairman of Newrest and ACA President, alongside Gamba. The keynote address will be delivered by Nicolas Dubois from France’s civil aviation authority Direction générale de l’aviation civile (DGAC).

Gamba outlines a packed agenda, including an industry update on market trends and outlook for 2026; an airline panel on evolving passenger expectations, sustainability priorities and the role of innovation in inflight catering; a CEO roundtable focused on digital transformation, sustainability and culinary trends; and a

candid session examining supply chain disruptions, the agility of smaller kitchens and increasing audit fatigue.

One of the symposium’s highlights will be a two-hour supplier pitch showcase, where goods and service providers can present the latest products and innovations directly to inflight catering buyers. The interactive format is designed to spotlight solutions that directly address industry challenges and build new partnerships.

“We want this symposium to be a place for honest exchange and practical ideas that move the industry forward, from digital transformation to changing passenger expectations,” concludes Gamba.

On the final day, attendees will have the opportunity to tour Airbus’s nearby facilities in Toulouse.

The full speaker list will be announced closer to the event.

PAX International as your Official Media Partner

PAX International will be front and center as Official Media Partner, so stay tuned as Managing Editor Jane Hobson provides in-depth reporting directly from the event.

Your Bespoke Travel Experience

Elevate Your Airport Passenger Experience

Beyond First delivers a seamless, bespoke airport experience that redefines travel.

Passengers begin their journey with chauffeur service to the airport, followed by personalized check-in assistance, fast-track immigration, and access to the exclusive Plaza Premium First Lounge. A buggy service escorts them to the gate, ensuring a smooth and stress-free departure.

Upon arrival, passengers are greeted at the gate, guided through the airport with buggy service, expedited immigration, and porter assistance for luggage collection. The journey concludes with a comfortable ride to their final destination — effortlessly.