PAX International Middle East November 2025

FORMIA’s complete comfort ecosystem

MEDIA PARTNER FOR:

Under CEO Stephen Greenway, flyadeal charts ambitious growth with fleet expansion and a clear path toward Saudi Arabia’s Vision 2030

Bayart Innovations’ Jean-Guillaume Pollet and Albert Facques share how the company is expanding its EMEA presence with a focus on design excellence and sustainable growth

Adnan Hasan of The Halal Approval Global shares how the international certification body can support airline caterers in delivering certified halal meals

Sky Chefs highlights its collaboration with Korean Air to unveil a new inflight menu spanning four service cycles across all cabin classes

In this guest column, Tom Lay, Marketing & Creative Director at En Route, looks at how consumer and culinary trends are shaping airline food

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

FORMIA’s Roland Grohmann and Ben Hota share more about the company’s design philosophy that brings cohesive, branded comfort to the cabin

David Pacey, Korean Air’s EVP and Chief of In-flight Service and Lounges, reveals how the airline’s lounge designs draw inspiration from surroundings — from Korean elegance at Incheon to coastal warmth at LAX

Jonathan Song, Chief Commercial Officer at Plaza Premium Group, shares how the company is redefining global airport hospitality through accessible luxury and innovation in the pay-per-use lounge model

CUISINE FROM CABIN TO LOUNGE

From heritage-inspired dining to sustainability-driven sourcing, SATS is redefining premium lounge hospitality

ART OF PERCEPTION

WESSCO’s Petros Sakkis explores how thoughtfully designed dinnerware enhances the inflight dining experience, highlighting the Polaris collection created with United Airlines

POWER OF BAGASSE

RMT Global Partners’ Richard Tuttle discusses expanding bagasse manufacturing into Thailand to strengthen sustainable sourcing and supply chain resilience

VESSEL TO VISION

In this guest column, Alison Wells, Owner and CEO of Plane Talking Products, looks at the artistry involved in tableware design and the category’s current trends

BY DESIGN

Global-c’s design and art teams share the inspiration and innovation behind SAS’ Business Class serviceware for European flights

THE SKIES

By merging technology, sustainability and cultural authenticity, SKYPRO is helping airlines elevate uniforms into symbols of performance, pride and modern luxury

Middle East, Asia and Africa on the move

Hello and welcome to our 2025 wrap-up issue of PAX International, covering the Middle East, Asia and Africa. We are excited to share this edition as a media partner for APEX FTE Asia Expo in Singapore, bringing our coverage straight to one of the region’s biggest aviation gatherings.

This issue shines a spotlight on the innovation, growth and creativity driving airlines, caterers and service providers across the Middle East, Asia and Africa. flyadeal is charting an ambitious path under CEO Stephen Greenway, expanding its fleet while keeping Saudi Arabia’s Vision 2030 in clear view. For airline caterers, quality and trust remain central: Adnan Hasan from The Halal Approval Global explains how certification helps ensure halal meals meet international standards, and Sky Chefs teams up with Korean Air to introduce a fresh menu across all cabins. In Singapore, SATS opens its doors for an inside look at what makes it a leading food solutions provider in Asia.

Passenger comfort and experience continue to evolve in compelling ways. Lounges, uniforms and serviceware are all getting creative makeovers. Korean Air’s lounges blend local inspiration with elegance, SKYPRO elevates uniforms into symbols of pride and performance, and design-led companies WESSCO, FORMIA, RMT Global Partners, Global-c and Plane Talking Products are showing how thoughtful tableware and sustainable materials can turn inflight dining into a truly immersive experience.

Across these stories, you will find a major thread uniting the industry: innovation meets practicality, with a touch of style and culture. We hope this issue sparks ideas, showcases trends and gives you a sense of what is happening in the world’s most dynamic aviation markets.

Safe travels and see you in Singapore!

JANE HOBSON Managing Editor

PAX International

PAX International Mississauga, Ontario Canada

Website: www.pax-intl.com

PUBLISHER

Aijaz Khan

E-mail: aijaz@globalmarketingcom.ca

EDITORIAL OFFICES

Jane Hobson, Managing Editor Tel: (1 416) 997-3914

E-mail: jane@pax-intl.com

Robynne Trueman, Business Editor Tel: (1 705) 471-4110

E-mail: robynne@pax-intl.com

Alex Preston, Senior Editor Tel: +44 (0) 7969 092913

E-mail: alex@pax-intl.com

ART DEPARTMENT

Jessica Hearn, Art Director

E-mail: jessica@globalmarketingcom.ca

CONTRIBUTORS:

Jeremy Clark Atoosa Ryanne Arfa

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

Subscriptions: $200 for one year; $300 for two years; $400 for three years. Art and photographs will not be returned unless accompanied by return postage. The views expressed in this magazine do not necessarily reflect the views and opinions of the publisher or editor. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. © PAX International magazine

ISSN 1206-5714

Key title: Pax International

SUPPLIER

Snackbox To Go highlights convenient packaging for handheld snacks

Snackbox To Go is shining a spotlight on its convenient packaging solution that complements its established range of savory pastries. Popular fillings such as potato, cheddar, spinach, mozzarella, chicken and traditional Dutch cheese rolls are all available in bitesized formats designed with practicality in mind.

To make snacking easier in the cabin, the company developed a sleeve-style package that allows passengers to eat directly from it. The format reduces crumbling and keeps the experience tidy, making it particularly suitable for onboard service.

“We know one big challenge of enjoying a pastry snack is the ‘how-to-eat-without-crumbling-too-much’ struggle. That is why we developed our bite-sized convenient packaging, designed as a sleeve,” the company says.

With this packaging, Snackbox To Go continues to emphasize both flavor variety and ease of consumption, addressing key challenges for airlines and passengers.

Linstol joins United Nations Global Compact

Linstol has joined the United Nations Global Compact (UNGC), the world’s largest corporate sustainability initiative. The company says the move aligns with its ongoing efforts to promote responsible business practices within the airline supply sector.

By joining the UNGC, Linstol commits to upholding the Ten Principles covering human rights, labor, the environment and anti-corruption, as well as supporting the advancement of the UN Sustainable Development Goals.

“The Linstol team positively embraces and embodies the Principles of the UNGC in everything we do, and our membership demonstrates how we will continue to advance the Sustainable Development Goals through our products and operations—we look forward to reporting our progress to the UNGC each year,” said Steve Wickham, Global Head of ESG at Linstol.

The company says participation in the UNGC reflects its broader strategy to lead responsibly in the airline industry, developing products and services that address both customer needs and environmental challenges.

GIP showcases customizable compact duvet designed for comfort and sustainability

Global Inflight Products (GIP) showcased its suite of products at IFSA Global EXPO this fall, highlighting the customization options of its recently introduced compact duvet. The temperature-sensitive duvet offers airlines the ability to select colors and patterns on each side, opening new opportunities for brand expression in the cabin. Despite its reduced size when folded, half the volume of GIP’s standard duvets, the product unfolds into a generously sized blanket that delivers the warmth and comfort passengers expect.

Lightweight and easy to store, the duvet also supports sustainability goals. Presented in GIP’s kraftpaper packaging loop, it eliminates the need for traditional plastic wrapping, offering a cleaner look and a more environmentally friendly solution.

“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 well-

considered amenity kit,” says Zine Badissy, CEO of GIP. “We celebrate the art of rest and refinement in the skies through three essential passenger touchpoints.”

CATERING

GIC International Catering secures exclusive Air China contract on Frankfurt–Chengdu flight

Since mid-September, Air China has joined the client portfolio of GIC International Catering (GIC). GIC is now exclusively responsible for the catering on the direct connection from Frankfurt (FRA) to Chengdu operated by Air China. The long-haul flights connect Germany with the capital of Sichuan Province.

The meals combine European influences with authentic Chinese cuisine. For example, tender beef fillet with roasted potato cubes, buttered snow peas and thyme demi-glace, or aromatic Kung Pao chicken with crisp vegetables and rice. GIC places particular emphasis on quality, freshness and an appealing presentation of the dishes, which allows for moments of enjoyment in every service class.

“With Air China, we are starting an exciting new partnership that makes diverse flavor at the highest level tangible. Therefore, it is our goal to offer all guests unique culinary delights – authentic, fresh, and always with attention to detail,” said Göksel Yildirim, CEO of GIC International Catering. “We are also particularly pleased about the new collaboration because our companies share values such as hospitality and a love for excellent food.”

SUPPLIER

ITW Envopak launches Mini Uno security seal

ITW Envopak is set to expand its airline security offerings with the introduction of the Mini Uno, a smaller version of its widely used Uno Seal, currently deployed on more than 4,500 aircraft worldwide.

Designed with sustainability in mind, the Mini Uno is made from 100 percent recycled material. It reduces plastic usage by 41 percent compared to the standard Uno Seal while allowing for a 66 percent increase in the number of seals per pallet. These improvements translate into significant savings in both shipping and storage for airline customers.

The launch of the Mini Uno underscores ITW Envopak’s commitment to combining operational efficiency with environmental responsibility, providing airlines with a more sustainable option for securing inflight service trolleys and catering units.

“With the Mini Uno, we are delivering the same trusted security and ease of use that airlines rely on, while reducing material use and maximizing efficiency,” Nicky Slater, Business Development Manager Airlines at ITW Envopak, tells PAX International.

17–19 FEBRUARY 2026 / RIGA, LATVIA

The Onboard Retail event for airline onboard service, catering and retail leaders.

AmberSky 2026 brings together airline managers and top suppliers for three days of networking, learning and one-on-one meetings focused on airline-retail growth. Thirty to forty airlines from around the world will attend, offering direct access to key decision makers.

It is the only global event that elevates onboard retail among all stakeholders – including cabin crews. Of course, traditional catering topics are also covered, ensuring a complete overview of the industry.

See it in action

For airlines:

Discover products, retail concepts and best practices to enhance your onboard sales. Set pre-scheduled meetings to ensure that your time is productive. The cabin crew retail training and competition is a unique opportunity to stand out should your crew win. If you manage, evaluate or plan onboard retail, be sure to attend.

For suppliers:

Meet airline buyers ready to engage on retail and catering projects. If you are a supplier, operator or concessionaire in inflight retail, be sure to attend.

For more information and registration please contact: Zigmars Valujevs zigmars.valujevs@ambersky.aero www.ambersky.aero

What makes AmberSky unique?

• Pre-scheduled, targeted meetings for all participants • Hands-on product and retail concept showcases • Cabin crew retail training and competition • Evening networking events • Full catering throughout

Powered

by

Clear path to 2030

Under CEO Stephen Greenway, flyadeal charts ambitious growth with fleet expansion and a clear path toward Saudi Arabia’s Vision 2030

by JANE HOBSON

In September, Saudi Arabia’s low-cost carrier flyadeal entered its ninth year in service with a sharpened focus on growth, efficiency and alignment with the Kingdom’s Vision 2030. Under the leadership of Chief Executive Officer Steven Greenway, who took the helm in January 2024, the airline is scaling rapidly to meet the needs of massmarket travelers while positioning itself as a crucial pillar within parent Saudia Group’s broader strategy.

A complement to Saudia’s premium positioning flyadeal was launched in 2017 as a sister airline to full-service national carrier Saudia—both part of Saudia Group— with its inaugural flight between

Jeddah and Riyadh. In just eight years, the carrier has expanded its fleet to 42 A320s, operating scheduled flights to 19 domestic and 14 international destinations across six countries, alongside seasonal international routes and charter services as part of a dynamic growth strategy. The airline’s primary base is Riyadh, with additional key operations in Jeddah and Dammam. International expansion is a central focus for flyadeal, which currently operates 25 percent of its network on international routes. The airline aims to achieve a balanced network of

50 percent domestic and 50 percent international services by 2030.

Differentiating itself from conventional low-cost carriers, flyadeal maintains strong partnerships with travel agents and this year became a member of IATA, further strengthening its industry credentials.

Saudia, meanwhile, is pursuing an increasingly premium strategy with upgraded fleets and enhanced service offerings. That shift has created a market opening for flyadeal in the Middle East, where LCC penetration is quite low, according to Greenway.

“We are really the mass market play for the group,” Greenway tells PAX International. “We offer an opportunity for travelers who are seeking more of a cheap and cheerful option.”

This role is particularly important as Saudi Arabia pursues Vision 2030, the government’s transformation program that seeks to diversify the economy, expand tourism and increase connectivity. flyadeal’s low-cost proposition supports inbound travel, domestic mobility and religious pilgrimages at scale.

“It is not one or two customer segments,” Greenway emphasizes. “When you are looking at only one or two hours to get across the Kingdom, most people really do not want the bells and whistles at all. They just want to get from A to B. We have these cost-conscious consumers.”

A fleet built for growth

Central to flyadeal’s expansion is its ambitious fleet plan. The airline is receiving aircraft at a pace of nearly one per month through 2030. Its current orderbook for 51 A320 family aircraft comprises 12 A320neos and

39 A321neos narrow-bodies, the latter bringing additional range, capacity and efficiency, as well as 10 A330900neo wide-bodies, which will open new long-haul markets. These aircraft will begin deliveries from 2027.

At the moment, flyadeal’s baseline is the standard LCC offering: A320, 186 seats, no recline, no IFE. But Greenway highlights extra-large overhead bins as a “passenger-friendly investment” that massively benefits NPS.

The A321s, configured with 240 seats, will reduce unit costs by roughly 20 percent compared to the A320s and expand operational range to destinations in Southeast Asia, Western Europe and the Indian subcontinent.

The forthcoming A330neos will mark flyadeal’s entry into the long-haul, low-cost market. These aircraft will primarily operate with high-density Economy cabins but include a small premium section for passengers willing to pay for extra comfort on longer flights.

Greenway describes the introduction as both an exciting opportunity and a significant operational challenge.

“The A330 really opens up our

network globally, which we are very excited about. It has a huge degree of utility,” he says. Greenway is not shy to point out the other side of the coin.

“Now, that said, what terrifies me is operating a wide-body in the context of an airline that has really only operated narrowbodies. No matter how you cut it, bringing in a widebody operation complicates your operation, and the propensity to lose money on these aircraft is huge.”

Passenger proposition: Efficient and logical

As flyadeal refines its onboard offering and prepares for longer routes, the airline remains firmly aligned with Saudi Arabia’s Vision 2030. Its growth strategy—focused on affordability, accessibility, and international reach—positions the low-cost carrier as a key enabler of the Kingdom’s tourism and connectivity goals. By expanding its fleet and network, flyadeal is not only meeting rising passenger demand but also helping to “bring the world to Saudi Arabia and Saudi Arabia to the world,” as envisioned by the Saudia Group.

Halal-approved help

Adnan Hasan of The Halal Approval Global shares how the international certification body can support airline caterers in delivering certified halal meals

by JANE HOBSON

For airlines, suppliers and caterers, delivering halal meals is more than meeting a dietary requirement. It is about ensuring authenticity, transparency and confidence for the passenger. The Halal Approval Global (THA) is stepping into this space as an international certification body that certifies per halal standards across regions and provides assurance at every level of the supply chain.

THA certification meets international halal standards, with the goal of offering a unified halal certification system that consolidates the requirements of multiple countries

and provides consistency for airline caterers and producers. The organization is headquartered in Abu Dhabi, UAE, with offices in 20 countries, including Australia, New Zealand and several countries across South America, Asia and Africa.

“We are calling for halal and food safety globally,” Adnan Hasan, Regional Manager – USA, Canada and Mexico at THA, tells PAX International. “We are accredited against the international standards, which means our certificate conforms to the international requirements. And the countries that are adapting those accreditations and certifications have confidence in us.”

Certification across borders

Countries commonly have their own accreditation systems, such as the UAE, Saudi Arabia including the Gulf Cooperation Council, Malaysia, Indonesia, Tunisia and Türkiye, Hasan explains. THA is working to comply with all of them, creating a streamlined path for suppliers to export products and for airlines to source meals that meet expectations in diverse markets.

The certification process begins with an assessment and audit at the production site. Hasan explains that THA ensures meat comes from permissible animals such as cow, camel,

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sheep, goat, lamb, ostrich, chicken and turkey, that it is slaughtered with the name of God invoked and the meals are made of the same halal meat. All meals and beverages are free of alcohol and other prohibited toxin substances.

“We are the ones who authorize and issue the certificate,” he says. After certification, THA shares the information with government authorities to enable companies to export.

Ongoing monitoring is a key part of the service.

“When they produce, we send a supervisor there to monitor their processing,” Hasan says. A report is prepared, submitted and THA issues the export certificate, which is required for shipments leaving countries.

Companies commit to a three-year partnership that includes audits, site visits and certification renewals.

For airlines, the value is clear: assurance that passengers can trust what they eat onboard.

Hasan notes, “When a Muslim person travels to a different country, an international destination, they need to have confidence that the meal is halal. These kinds of certifications give confidence to the passenger, the end consumer, that this product is not just claiming to be halal but that

it has actually undergone the whole procedure of halal certification.”

Self-declared versus authority accreditation

Logos are significant. There are two kinds of halal logos for products: Self-declared and accredited.

“The self-declared logo is a common practice, but does not have traceability and credibility. It is not associated with any authority, which

is misleading and dangerous too. We discourage people from purchasing these products,” Hasan says.

By contrast, THA logos carry a traceable reference number that consumers can verify through government website.

“This is a very important aspect, and we invest in this part of our process each year,” he explains.

For airlines and caterers, offering meals backed by traceable halal certification can build trust and loyalty.

“It relieves passengers from worrying about what they will eat or avoiding certain meals,” Hasan says.

This assurance is particularly vital on long-haul flights where choice is limited. With unifying global standards, engaging directly with government authorities and prioritizing transparency, THA positions itself as more than a certifier. It is a partner that supports suppliers, catering companies and airlines while giving passengers the confidence that dietary and religious requirements are respected and upheld. For an industry that thrives on trust and consistency, that certification is more than a seal—it is a bridge connecting every part of the inflight experience.

Fresh take on inflight dining

Sky Chefs highlights its collaboration with Korean Air to unveil a new inflight menu spanning four service cycles across all cabin classes

by JANE HOBSON

Sky Chefs continues to demonstrate its leadership in airline catering innovation through a dynamic partnership with Korean Air. Together, the teams have unveiled an inflight menu concept that spans four complete service cycles across all cabin classes—an ambitious undertaking that blends global flavors with elevated presentation.

Central to the program’s success are two key contributors from Sky Chefs’ Design Chef team: Chef Daniel Klein, who led the overall culinary design for the initiative, and Chef Soung Jeagal, who oversaw the development of all Korean menu items tailored for Korean Air. Their collaboration with the airline’s culinary team resulted in a rotation of Western and Korean offerings that reflect both cultural nuance and contemporary elegance.

The First Class dinner service is a standout example of this culinary evolution. It begins with a trilogy of amuse-bouche served alongside caviar,

followed by a choice of cold appetizer, soup or hot appetizer. Passengers then select either a Western or Korean entrée; each paired with thoughtfully curated accompaniments. The experience continues with a cheese board, fresh baked breads, ice cream service and dessert, with a hot snack offered prior to the second service.

“In general, when it comes to creativity and innovation, we are consistently going above and beyond to exceed our clients’ expectations,” says Klein. “We are passionate about exploring and including new techniques, presenting new dishes and delivering meaningful value. Our menus are carefully tailored to the client’s unique needs, always with an eye toward surprise and delight.”

Sky Chefs supported Korean Air through two detailed menu presentations, offering a wide array of options that allowed the airline to finalize selections aligned with its brand and passenger expectations. Every dish

was developed with the principles of the company’s Culinary Pillar in mind—premium ingredients, diverse techniques and a commitment to delivering memorable inflight experiences.

This collaboration reflects Sky Chefs’ growing emphasis on supporting international clients and its ability to deliver culturally resonant, high-impact culinary solutions across borders. With Klein and Jeagal leading the charge, Sky Chefs continues to set the standard for inflight gastronomy—proving that when innovation is the main ingredient, the sky is just the beginning.

Authenticity takes flight in APAC

In this guest column, Tom Lay, Marketing

& Creative Director at

En Route, looks at how consumer and culinary trends are shaping airline food solutions

Airline food in the Asia Pacific region is changing. Travelers are paying closer attention to the details that connect them to a place, and menus are becoming an important part of that experience. Authenticity is moving to the center of how airlines express their identity onboard.

For many passengers, food is part of the journey. Standard “international” options still have a role, but more travelers now want dishes that reflect where they are or where they are headed. Ingredients, cooking methods and regional culinary traditions carry real meaning. Airlines that bring these elements onboard can create a stronger sense of place and stand out in a crowded market, ultimately helping to positively shape the brand and the passenger experience.

Adapting local recipes for service at altitude is not straightforward, though. Dishes need to hold flavor, meet safety and quality standards, and work within the limits of the galley. This is why it

is crucial to work with a passenger solutions partner that can collaborate with airlines and that holds the expertise to translate regional inspiration into reliable onboard offerings.

For En Route, close partnerships with regional manufacturers and suppliers are key to this. By sourcing ingredients locally and collaborating on menu development, airlines can offer dishes that feel genuine while supporting regional producers and reducing reliance on imports.

Underlying all of this is a sophisticated logistics network that keeps quality consistent from kitchen to cabin. This network encompasses cold chain systems, regional warehousing and export expertise. This infrastructure allows airlines to serve authentic dishes at scale, not just as one-off features for seasonal celebrations.

One recent success shows how localization can work in practice. A popular baked pepper handheld snack was adapted for onboard service for a major carrier without losing its

distinctive flavor. It struck the right balance between familiarity and novelty, quickly becoming a passenger favorite. This kind of menu development shows how culinary insight and operational know-how can bring authentic regional dishes to life.

Building on that success, we are finalizing additional variations featuring char siu pork and honey soy chicken, each designed to deliver authentic flavor in a format that performs seamlessly onboard.

Looking ahead, authenticity and localization are set to shape the future of airline catering in the Asia Pacific region. Food continues to be one of the clearest ways airlines can express brand and place.

At En Route, each menu is a chance to share regional flavor and identity in a way that feels true to passengers. By combining local knowledge, culinary expertise and reliable logistics, airlines can create dining experiences that resonate long after the flight.

More Than a Meal — It’s a Moment

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.

Complete comfort ecosystem

FORMIA’s Roland Grohmann and Ben Hota share more about the company’s design philosophy that brings cohesive, branded comfort to the cabin

by JANE HOBSON

In the world of air travel, few experiences are as universal— or as elusive—as a good night’s sleep in the cabin. As airlines compete to elevate passenger wellness, the focus on sleep has evolved far beyond basic comfort. It is now a central part of the onboard brand experience. Recognizing this, FORMIA has made passenger comfort and rest a cornerstone of its design philosophy, creating thoughtful sleep products that merge comfort, functionality and brand storytelling.

“At FORMIA, we see sleep as one of the most immersive and personal elements of the inflight journey,” says Roland Grohmann, CEO and Man-

aging Partner. “This makes it one of the most powerful opportunities to create an elevated onboard experience rooted in genuine comfort and care.”

FORMIA’s airline partnerships begin with a shared understanding of what “better sleep” means for its passengers. By aligning with an airline’s service philosophy, the company ensures its solutions reflect not only the desired level of comfort but also the broader brand experience. From data-driven material testing to collaborations with premium design houses, FORMIA’s approach combines science and storytelling to help airlines turn inflight sleep into a dream come true.

Expanding into textiles and bedding

FORMIA’s expansion into the textile and bedding category marks a significant step in its evolution from amenity supplier to end-to-end comfort curator. The company now designs and manages a full suite of sleep products—from pajamas and slippers to blankets, pillows and duvets—crafted to deliver an experience of cohesive, branded comfort.

“Expanding into textiles was a natural evolution of what FORMIA has always done best: designing brand-led comfort experiences inflight,” Grohmann explains.

Through textiles, FORMIA now extends that creative cohesion across bags, cosmetics, bedding, sleepwear and lavatory items—transforming an array of comfort products into a complete comfort ecosystem.

Grohmann puts it eloquently, telling PAX International, “Wherever you look along the journey, you see that constant storyline woven throughout.”

Operational excellence at global scale

With a portfolio of more than 100 global brand partners, FORMIA brings together airlines and lifestyle or luxury brands that align with the airline identity. The result is a consistent brand story passengers can see, touch and feel—from the lounge to their seat.

As Grohmann explains, FORMIA manages every step—design, sourcing, testing and logistics— under one roof, ensuring creative cohesion and consistent quality for global airline customers. Its diversified production network, spanning Asia, the Middle East, Africa and the Americas, enhances agility while reducing logistics costs and carbon footprint. FORMIA works exclusively with SMETA-audited suppliers and incorporates renewable energy into manufacturing processes— supporting both airline efficiency and sustainability commitments.

“It is this balance of creativity, scale and responsibility that enables FORMIA to deliver branded comfort experiences that are both distinctive and globally consistent,” Grohmann concludes.

Benchmark in design and performance

FORMIA’s award-winning Missoni bedding collaboration for Delta Air Lines serves as a blueprint for how design excellence and operational practicality can work in harmony.

“The Delta x Missoni collaboration proved that design excellence and operational performance can coexist at altitude,” says Ben Hota, Senior Director, Operations and Business Planning. “Working alongside Missoni challenged the FORMIA team to achieve the highest level of aesthetic precision while balancing the practical demands of airline-grade functionality.”

The bedding’s intricate jacquard weave, double-layer piping and superior wash durability set a new benchmark for quality and longevity, explains Hota.

“These partnerships show how FORMIA design translates into feeling,” he says. “Every program becomes a foundation for what comes next, applying the same level of testing, detailing and design discipline across all textile categories.”

“FORMIA approaches each program as a design language unique to that carrier, tailoring materials, tones and finishes to make comfort a defining part of the onboard experience.”

- BEN HOTA, SENIOR DIRECTOR, OPERATIONS AND BUSINESS PLANNING, FORMIA

Tailoring comfort for every cabin

As passengers seek more personalized and meaningful inflight experiences, FORMIA is redefining how airlines use details to differentiate themselves. From the drape of a blanket to the texture of a pajama sleeve, every choice contributes to the sensory identity of the airline.

“FORMIA approaches each program as a design language unique to that carrier, tailoring materials, tones and finishes to make comfort a defining part of the onboard experience,” Hota explains.

By leveraging its global production network, FORMIA can adapt materials and manufacturing processes to align with cultural preferences and regional climates. “For some partners, that means cool, breathable fabrics suited to warmer climates; for others, soft, layered warmth that mirrors a northern aesthetic,” Hota says.

FORMIA’s sleepwear collections continue to evolve toward wearable lifestyle pieces—designed to be worn long after landing. This approach transforms airline comfort items from short-lived utilities into enduring mementos that reinforce both brand value and sustainability, Hota tells PAX International.

Designing for distinction

focus on design excellence and sustainable growth

by JANE HOBSON

For Bayart Innovations, the path forward across Europe, the Middle East and Africa (EMEA) is shaped by a philosophy that merges creativity, sustainability and close airline collaboration. The French design house and manufacturer continues to evolve from an established amenity supplier into a global design partner focused on transforming the inflight experience.

“Bayart Innovations is a trusted partner to numerous airlines of all sizes across Europe, the Middle East and Africa,” says Managing Partner Jean-Guillaume Pollet.

From large-scale production for Turkish Airlines to bespoke concepts for Royal Air Maroc, Air Caraïbes and Corsair, Bayart’s expertise spans the full spectrum of onboard comfort.

“With a dedicated in-house design team based in France, we tailor every product to align with each airline’s brand identity, passenger expectations and cultural nuances,” Pollet explains

That sensitivity to brand and culture defines Bayart’s growing presence across the region.

“Our growth across EMEA remains strong, driven by a careful balance between expansion and service excellence,” President and CEO Albert Facques tells PAX International.

The company is scaling intentionally, supporting new airlines such as Norse Atlantic Airways while strengthening its position in fastdeveloping markets like Poland.

“Our approach combines flexibility, proximity and strategic partnerships, ensuring we can scale sustainably while maintaining our high standards of service and innovation,” Facques continues.

At the heart of this growth

is Bayart’s design philosophy: More effect, less waste.

“Across EMEA, the dominant trend is a shift toward sustainability—reducing waste, embracing recyclable materials and integrating eco-design principles without compromising on aesthetics or passenger appeal,” says Pollet.

Looking ahead, Bayart sees the region as integral to its global ambitions.

“The EMEA market remains a pillar of Bayart Innovations’ global growth strategy,” Facques affirms. “We aim to strengthen local adaptation by increasing regional sourcing and fostering eco-responsible design partnerships.”

What both leaders emphasize is that at every stage of its growth, Bayart Innovations’ focus will remain the same: creating thoughtful, wellcrafted products that enhance the passenger journey and reflect the character of the airlines it serves.

Korean Air’s refined lounge retreat

David Pacey, Korean Air’s EVP and Chief of In-flight Service and Lounges, reveals how the airline’s lounge designs draw inspiration from surroundings — from Korean elegance at Incheon to coastal warmth at LAX

by JANE HOBSON

Korean Air is redefining the premium travel experience through an ambitious lounge renewal project that merges Korean heritage, luxury hospitality and passenger-centric innovation. Under the leadership of David Pacey, Executive Vice President and Chief of In-flight Service and Lounges, the airline is reimagining its global lounges as brand-defining spaces that reflect its evolution into a world-class carrier.

“Since 2021, Korean Air has been pursuing integration with Asiana Airlines with the goal of becoming a truly global leading airline,” says Pacey. “Based on this vision, we have renewed our corporate identity and service portfolio to embody the next chapter of our brand evolution.”

Global vision for lounge renewal

What was once considered a waiting area has become a cornerstone of the premium travel journey. Recognizing the growing influence of lounge experiences on passenger loyalty and brand perception, Korean Air has embarked on a complete reconstruction of its flagship lounges—starting with Incheon International Airport (ICN) and expanding to major international gateways including Los Angeles (LAX) and New York (JFK).

The airline partnered with worldrenowned design firms celebrated for work with five-star hotels, creating spaces that blend Korean aesthetics with the spirit of each destination. This approach positions the lounges

as extensions of both Korean culture and cosmopolitan sophistication.

“At Incheon, architectural elements inspired by traditional Hanok and the delicate beauty of its patchwork come together to evoke Korean elegance,” Pacey tells PAX International in an October interview. “At LAX, the design captures the warmth of sunlight and the relaxed breeze of the coastline, while at JFK it embraces the city’s distinctive chicness through high ceilings and a glamorous combination of metal and glass.”

Each lounge is designed around key traveler insights and themes—“Home Away Home,” “Privacy,” “Tech Zone vs. Family Zone,” and “K-Culture”— reflecting a balance between cultural authenticity and modern comfort.

Live and local dining

Korean Air’s reimagined lounges are also setting a new standard in culinary excellence. The introduction of live cooking stations, operated in partnership with Grand Hyatt chefs, elevates the dining experience from convenient to immersive with professional chefs preparing dishes fresh on-site.

“Our live culinary station embodies the ‘from scratch’ philosophy, interactive with the passengers,” explains Pacey. “Professional chefs prepare and serve freshly made dishes on site, representing a major upgrade in our food and beverage service.”

Menus are designed to evolve quarterly, featuring seasonal ingredients and a mix of authentic Korean and Western dishes crafted to hotellevel standards. Travelers can also enjoy artisanal bakery items baked fresh in lounge ovens by pastry chefs, delivering a refined touch that connects the lounge experience to the airline’s broader hospitality offering.

Comfort, connection, wellness

With Incheon ranking among the world’s busiest international hubs, Korean Air has prioritized traveler

well-being in its lounge enhancements. Korean’s reconstructed facilities at ICN include massage chairs in private booths, upgraded shower suites and premium amenities to deliver a refreshed and relaxing experience for transfer and long-haul passengers. Wellness zones, meeting spaces and tech-equipped areas also support the needs of premium travelers, blending productivity with relaxation.

Future of lounge design

The ongoing integration with Asiana Airlines is a driving force behind the expansion. All Korean lounges are on track to reach “state-of-the-art level” within 2026, before the integration is finalized in January 2027, says Pacey.

“As the boundaries between hospitality and aviation continue to blur, premium lounges are evolving beyond traditional notions of exclusivity to embrace holistic guest well-being,” he says. He identifies three defining trends shaping the next generation of premium lounges: personalization, sensory wellness and human-centered design supported by digital intelligence.

A key area of focus is adaptive environments that dynamically adjust lighting, sound and scent to reflect circadian rhythms and flight schedules—helping travelers maintain balance across time zones. Lounge design is also moving toward spainspired relaxation zones, curated art spaces and nutrition-forward culinary programs that emphasize mindfulness and provenance.

At the same time, inclusivity is gaining traction. Korean Air is paying attention to emerging concepts that introduce multigenerational comfort, including discreet family suites, sensory play areas and wellness booths that serve both parents and children without compromising tranquility for Business and First Class travelers.

“Premium travelers now value serenity and balance as much as luxury,” says Pacey. “Our lounges are evolving to reflect that.”

Access for all travelers

Jonathan Song, Chief Commercial Officer at Plaza Premium Group, shares how the company is redefining global airport hospitality through accessible luxury and innovation in the pay-per-use lounge

by JANE HOBSON

Plaza Premium Group (PPG) continues to cement its presence across the Middle East and Asia with an ambitious expansion plan backed by a US$300 million investment through 2027. The group’s focus on market expansion and product diversification builds on its longstanding presence in these regions.

“Asia and the Middle East are two strategic markets for Plaza Premium Group, where we already have a strong presence and plan to continue expanding,” Jonathan Song, Chief Commercial Officer at Plaza Premium Group, tells PAX International. The group, which began its journey in Hong Kong and Malaysia in 1998, now operates in Taiwan, Macau,

model

Mainland China, Singapore, Indonesia, the Philippines and Cambodia.

In the Middle East, PPG’s footprint includes Saudi Arabia, United Arab Emirates, Oman and Jordan.

“We are particularly focused on expanding further in Saudi Arabia, where we have recently established a strategic office,” Song explains.

With lounges in Riyadh (RUH), Dammam (DMM), Jeddah (JED), and Red Sea (RSI) airports, the company’s decade-long presence in the Kingdom underscores its commitment to growth in one of the world’s fastest-developing aviation markets.

Evolving the payper-use model

PPG pioneered the pay-per-use lounge

model, redefining how travelers experience airport comfort. Founded by Song’s father, Song Hoi See, in 1998, the model “successfully democratized lounge access and transformed how people travel as airport lounges were exclusive for 15 percent of the Business and First Class travelers.”

Nearly 30 years later, the concept has become integral to modern air travel.

“Airport lounges play an essential role in today’s travel landscape—in any part of the world and across all cabin classes—whether you fly Economy, Business or First,” Song says.

Airport operators now view premium lounges as key assets that enhance competitiveness and elevate passenger satisfaction, he explains.

Serving every traveler

As travel booms across Asia and the Middle East, PPG’s product tiering strategy allows it to cater to diverse passenger needs. Its portfolio includes Plaza Premium Lounges for premium amenities, Plaza Premium First for elevated experiences aimed at affluent travelers, and VIP Rooms offering privacy and personalized service.

“Recognizing that there is no one-size-fits-all solution, Plaza Premium Group has developed a product tiering strategy and diversified its lounge and airport hospitality offerings to serve a broader demographic of travelers,” Song notes.

This tiered approach extends to design. Business travelers find dedicated workspaces and meeting rooms, while leisure passengers enjoy relaxed zones and social areas such as the Aero Bar at Toronto Pearson Airport. Families benefit from kids’ play areas and family-friendly seating. PPG’s innovations also include the Caviar Bar in Dubai and Abu Dhabi.

In Hong Kong, the Plaza Premium First Lounge features the Infinity Room for travelers seeking an exclusive, private retreat. The group’s recently launched Beyond First service combines the luxury of its flagship lounges with Allways Airport Passenger Services, providing limousine transfers, expedited check-in, and personalized meet-and-assist experiences.

“PPG’s commitment to personalized hospitality ensures that all traveler segments—from solo leisure passengers and business travelers to small and multi-generational families—experience thoughtful services that enhance their airport journey,” Song says.

PPG’s lounges blend culture with premium experiences, reflecting the spirit of the location.

“Our approach balances approachability through culturally mindful, inclusive spaces with luxury touches like premium dining and highly personalized services,” Song explains.

Expanding access in emerging markets

PPG continues to bring its blend of accessibility and luxury to new markets, recently expanding into Cairo and Phnom Penh. Collaborations with airlines and integration with loyalty programs are driving this growth.

“At Plaza Premium Group, we emphasize tailored experiences and localization with initiatives like ‘Your Destination Before Departure,’ which proudly integrates local culture, cuisine, art, and design into our lounges,” Song says.

By combining partnerships, localization, bundled services and digital rewards through its Smart Traveller platform, PPG is building a future where every traveler—regardless of ticket class—can enjoy a seamless and rewarding airport experience.

As Song puts it, “Airport hospitality is no longer a privilege, but an expectation—and Plaza Premium Group is proud to lead that evolution.”

Cohesive cuisine from cabin to lounge

From heritage-inspired dining to sustainability-driven sourcing, SATS is redefining premium lounge hospitality by

JANE HOBSON

SATS is known as a leading provider of inflight catering services across Asia, and its hospitality extends beyond the cabin into airport lounges, curating memorable experiences for travelers passing through Singapore’s Changi Airport and beyond.

The company operates lounges across all four terminals at Changi, including Qatar Airways’ premium lounge, Blossom Lounge, the SATS Premier Lounge, DBS Private Access Lounge and JetQuay for commercially important persons. SATS also manages the lounge at Seletar Business Aviation Centre, catering to private jets and charter flights.

Vincent Chan, Senior Vice President, Passenger Services at SATS, tells PAX International the company’s approach to lounge operations centers on the airline’s identity.

“SATS works closely with its airline partners to execute their vision for their lounge experience,” Chan explains. “Where we also handle inflight dining for the airline, our culinary team for both lounge

and inflight work closely on menu development for a cohesive groundto-air passenger experience.”

Innovation inspired by local flavor

One of SATS’ most innovative projects came with the July 2024 refresh of its SATS Premier Lounge at Terminal 3. The redesign celebrates Singaporean culture through locally inspired design and culinary storytelling.

“Key decorative elements in the lounge incorporate design by local artists and students,” says Chan. “The culinary concept pays homage to Singapore’s UNESCOrecognized hawker culture.”

The menu features a rotating lineup of beloved hawker brands such as Beach Road Prawn Noodle House, Boon Tong Kee Chicken Rice and Rumah Makan Minang.

During the 2024 F1 Singapore Grand Prix, SATS partnered with Haig Road Putu Piring, showcasing the traditional snack at the Seletar Business Aviation Centre lounge in a nod to Singapore’s culinary heritage.

Supporting regional suppliers and evolving hospitality

SATS integrates sustainability into every level of lounge operations.

“We work closely with our lounge partners to fine tune catering quantities based on footfall expectations,” explains Chan.

The company has implemented a Group Sustainable Procurement policy, emphasizing lower carbon footprints, waste reduction and local sourcing. By collaborating with regional suppliers and engaging local growers, SATS supports the community while ensuring fresh, responsibly sourced ingredients.

Chan sees lounges continuing to evolve alongside the hospitality sector.

“We anticipate the trend for inflight collaborations to extend to lounges as well, as a differentiator in the busy transit F&B space,” he says.

The art of perception

WESSCO’s Petros Sakkis explores how thoughtfully designed dinnerware enhances the inflight dining experience, highlighting the Polaris collection created with United Airlines

by JANE HOBSON

Inflight dining has become one of the most expressive forms of hospitality. Across the Middle East, Asia and Africa, airlines are rethinking how dining at altitude can embody brand identity and redefine what modern luxury feels like. What was once a functional service is now an experience, a reflection of each airline’s culture, values and commitment to creating memorable moments. University of Oxford Professor Charles Spence, head of the Crossmodal Research Laboratory of the Department of Experimental Psychology, investigates how human senses—taste, smell, sight, hearing and touch—interact to shape perception and create immersive, multisensory experiences.

Stackable and space-efficient, the Polaris dinnerware simplifies crew service while elevating presentation, with a minimalist design that complements United’s modern cabin and embodies timeless sophistication

His work explores how taste is shaped not only by flavor but also by context, including the color and texture of a plate, the weight of a fork and even the rhythm of background sound.

WESSCO International’s Chief Marketing Officer Petros Sakkis tells PAX International that this sensory understanding can help airlines reshape the approach to inflight dining.

“The dinnerware itself has become part of the sensory journey,” he explains. “The feel of porcelain, the curve of a bowl and the shine of glassware now work together to heighten anticipation and pleasure, turning a meal into an experience that feels considered and complete.”

Across the Middle East, Asia and Africa, where hospitality is a cultural cornerstone, every design detail in

“The dinnerware itself has become part of the sensory journey. The feel of porcelain, the curve of a bowl and the shine of glassware now work together to heighten anticipation and pleasure, turning a meal into an experience that feels considered and complete.”

– PETROS SAKKIS, CHIEF MARKETING OFFICER, WESSCO INTERNATIONAL

meal presentation conveys care, respect and refined luxury, says Sakkis.

WESSCO has long been a trusted partner to many of the world’s leading airlines, helping each shape the passenger journey through design. Its expertise spans amenities, bedding and dinnerware—each crafted with the same commitment to thoughtful design, functionality and brand expression that defines the onboard experience.

This philosophy guided WESSCO’s recent collaboration with United Airlines to introduce the new Polaris dinnerware collection. Crafted in ultra-white porcelain, the collection was designed around a modular system that merges form and function. Each piece, from plates and bowls to service items, was developed to simplify plating for crew while

enhancing presentation for passengers. Stackable and space-efficient, the design supports operational flow without sacrificing elegance. The clean, minimalist aesthetic complements United’s modern cabin design and reflects a broader global shift toward timeless, understated sophistication.

“Around the world, leading carriers are embracing similar principles,” says Sakkis. “Modern airlines are curating tableware that looks and feels like fine dining and driven by brand identity.”

Through collaborations like this, WESSCO International helps airlines transform hospitality concepts into tangible, memorable experiences. Dinnerware becomes more than a vessel for food; it is an integral part of a broader narrative of care that passengers can feel with every sense.

THE POWER OF BAGASSE

RMT Global Partners’ Richard Tuttle discusses expanding bagasse manufacturing into Thailand to strengthen sustainable sourcing and supply chain resilience

by JANE HOBSON

RMT Global Partners has expanded its global manufacturing network through a new partnership in Thailand, introducing a line of bagasse entrée dishes that reinforce the company’s commitment to sustainable, cost-effective inflight solutions.

The initiative allows RMT to diversify its production base, a strategic move that strengthens the company’s resilience amid shifting global trade dynamics.

“This partnership helps us navigate complex trade dynamics,” says Richard Tuttle, Founder and CEO of RMT Global Partners. “By partnering with a Thai manufacturer, we are able to offer our airline customers a cost-competitive, duty-compliant

solution without compromising on quality or sustainability.”

The decision was influenced by the U.S. anti-dumping duties on certain bagasse-based products—measures that have influenced sourcing strategies across the inflight serviceware industry. By establishing manufacturing capabilities in Thailand, RMT mitigates risks while ensuring supply chain stability and product consistency across regions.

According to Tuttle, the partnership represents a key pillar in RMT’s broader sourcing strategy focused on agility and sustainability. The company applies rigorous quality control standards across all production partners, maintaining uniform product quality regardless of location.

“This multi-region strategy enables us to remain nimble, resilient and aligned with both regulatory changes and airline sustainability goals,” he explains.

The bagasse dishes also deliver tangible environmental benefits. Made from the renewable by-product of sugarcane production, bagasse repurposes agricultural waste that would otherwise be discarded or burned.

The material is fully compostable and biodegradable under the right conditions, offering airlines a practical path toward reduced reliance on virgin plastics and lower carbon emissions.

Engineered for inflight performance, the entrée dishes combine durability, heat resistance and quality presentation with strong environmental credentials—helping airlines meet sustainability targets without compromising operational standards.

DEPARTURE ARRIVALS TRANSIT

Experience ALLWAYS, the exclusive Meet & Assist service by Plaza Premium Group at Toronto Pearson Airport. From curb to gate, our award-winning team delivers seamless, personalized journeys with fast-track assistance, porter service, and exclusive lounge access upon request. Now available at 15 airports worldwide.

From vessel to vision

In this guest column, Alison Wells, Owner and CEO of Plane Talking Products, looks at the artistry involved in tableware design and the category’s current trends

Tableware is going through an interesting time. What was once merely a vessel to serve food is becoming an artistic expression—an extension of brand personality, a statement of creative intent. Airlines are uniquely placed to tap into this fabulous new world—taking inspiration from local landscapes, cultural heritage and other reassuring home comforts.

In overall tableware terms, there is currently an emphasis on bold colours, statement pieces and unique designs which transform the dining experience into a personality-led creative canvas. Bold and vibrant colours can create playful and imaginative table settings. Artistic shapes and designs are gaining popularity and are being used hand-in-hand with menu development to shape and frame food.

At Plane Talking Products (PTP) we see the shift away from an airline providing a traditional “three meals a day” type service. We are working on creat-

ing tableware that can accommodate the desire for “casual dining.” Multifunctional pieces are essential to provide the ultimate flexibility in service.

Our latest ceramic ranges incorporate pieces that can be swapped in and out as the service changes. Signature services are also a key driver in the development of airline tableware— and this is where we can incorporate “hero” products and pieces that connect the passenger to the airline and its creative brand expression.

There is still a place for classic smooth, white tableware with a minimal aesthetic, and we see that continuing onboard, but in conjunction with the latest innovations and trends to create a memorable and eye-catching dining experience.

Textured finishes are ubiquitous in retail and restaurant environments but can be difficult to make work in the rigors of an airline kitchen and operation. Our team of ceramicists is constantly work-

ing on new glazes and finishes that meet this aesthetic while also proving to be durable and hard-wearing.

All in all, it is an exciting time to be working in tableware. At PTP, we are enjoying the creative freedom that the latest innovations in color, shape, texture and finish can bring to the development of a well curated, multi-functional tableware set. Bringing the artistic together with technical and operational expertise is a challenge but one worth taking on, to create the ultimate dining experience. After all, inflight dining is more than just a meal—it is a moment.

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.

STORYTELLING BY DESIGN

Global-c’s design and art teams share the inspiration and innovation behind SAS’ Business Class serviceware for European flights

by JANE HOBSON

Global-c continues to cement its reputation as a designdriven innovator in inflight serviceware with its latest collaboration for Scandinavian Airlines (SAS). The launch marks the airline’s Business Class service on European routes, introducing a collection that captures the essence of Scandinavian design while meeting the fast-paced demands of short-haul operations.

Global-c’s Head of Design Erik Indekeu and Art Director Matt Tekin say the SAS brief, themed “Fire & Ice,” struck the perfect balance between clarity and creative freedom.

“We were challenged to bring their story into tangible design work. Design is where stories come to life,” Indekeu says.

The Global-c team found its inspiration in the dramatic Scandinavian skies, translating the shifting hues of

dawn and dusk into subtle gradients of blue, pink and orange across the collection’s minimalist forms. The result is a tableware line that feels refined and distinctly regional.

Tekin says the team was “determined to interpret every detail and functional requirement into a striking design that celebrates the SAS brand.”

Beyond aesthetics, Global-c focused on ensuring operational excellence, addressing key factors such as galley handling, tray assembly, catering logistics and durability—all integral to the inflight experience.

Since its strategic pivot in 2022, Global-c has prioritized creativity, brand-building and design excellence. Indekeu says the SAS program exemplifies this shift “from trader to supplier of innovative solutions that work.”

The company’s multidisciplinary design team, drawing on years of

accumulated experience, works closely with airline partners to deliver tailored concepts under tight timelines.

Design Director Ilse Veldhuis notes that attention to fine detail distinguishes the collection.

“All functionality points were discussed closely with the SAS team,” she says.

Among the team’s proudest achievements are the lasered pit in the champagne glass that enhances effervescence, a 3D Nordic stone texture in combination with a nonslip label on trays, the gradient on the double-walled mug and metallic print finishes on paper products that allow for recycling without compromising appearance.

Building on the success of its awardwinning Air India program, Global-c sees the SAS collaboration as a defining moment in its creative evolution.

“We have achieved a level of design work that shows what we are up to,” Indekeu says. With several premium programs set to debut before the end of 2025, Global-c is firmly positioning itself at the forefront of design-driven inflight innovation.

Styling the skies

By merging technology, sustainability and cultural authenticity, SKYPRO is helping airlines elevate uniforms into symbols of performance, pride and modern luxury

by JANE HOBSON

In the competitive world of commercial aviation, a uniform does far more than identify crew—it embodies the essence of an airline’s brand. For the flagship carriers of the Middle East and Asia, style in the skies has become a defining feature of luxury. From the rich burgundy tones of Qatar Airways to the timeless sarong kebaya of Singapore Airlines, each design tells a story of heritage, refinement and hospitality.

“Uniforms are the human expression of a brand. They carry the power to communicate the entire concept and storytelling that defines a brand’s positioning,” says Jorge Pinto, CEO of SKYPRO. “At SKYPRO, our mission is to craft powerful concepts and translate them into designs that connect airline professionals with their customers and the core values of each airline. It is a fascinating process with tremendous return on brand equity.”

Carriers in the Middle East and Asia excel not only in uniform design but also in the finer details of crew image and behavior, making uniforms a key element of this immersive brand experience.

“The cultural map of each airline is fundamental,” Pinto explains. “It connects the emotional expectations of regional customers with brand identity and recognition. Every element contributes to a theatrical experience that begins the moment a crew member puts on their uniform and continues until they reach their hotel or home.”

Airlines in these regions are increasingly prioritizing crew wellness and sustainability alongside aesthetics. SKYPRO integrates ergonomic design and advanced materials that enhance comfort on long-haul routes.

“The new definition of luxury is sustainability,” says Pinto.

SKYPRO’s mySKYPRO platform

helps airlines reduce uniform purchases by up to 30 percent, cutting carbon emissions in the process. Reuse plays a major role: producing a single blazer emits about 25 kilograms of CO₂, while reusing one generates just 1.5 kilograms—a reduction of more than 95 percent.

A strong reuse program can also save thousands of trees, Pinto points out.

The company is advancing R&D in post-consumer garment pre-hygienization, increasing the number of uniforms eligible for upcycling without compromising quality. Fiber-level markers help airlines know exactly when a garment should be replaced, enabling smarter lifecycle management and maintaining impeccable standards. Years of research also allow SKYPRO to measure the environmental footprint of uniforms, giving airlines precise, transparent ESG reporting capabilities.

“We envision garments that adapt to temperature, improve posture and even monitor wellness indicators,” Pinto says.

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

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

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 collabora-

tion. 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.

FTE moves to Dallas, Texas for FTE Global

2026

Future Travel Experience announced in Long Beach, California that FTE Global 2026 will take place in Dallas, Texas on September 8 to 10.

“We are delighted to have the official support of Dallas Fort Worth International Airport (DFW), Southwest Airlines and Dallas Love Field Airport for what will be the 20th anniversary FTE Global event,” said Ryan Ghee, Chief Operating Officer, Future Travel Experience in a LinkedIn post following the announcement.

READERSHIP AWARDS 2026

RETURN TO

HAMBURG!

From onboard caterers to connectivity and all the latest in aircraft cabins, the PAX Readership Awards will once again recognize those in the industry that go above and beyond.

The award winners will be announced on Wednesday April 15, 2026 at the Radisson Blu Hotel in Hamburg.

Award winners will be featured in our May 2026 special post-Hamburg Awards digital issue.

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 managers and decision-makers 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.

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At WTCE 2026, the show floor will spotlight more than 100 new exhibitors alongside returning favorites such as

Innovation takes flight at WTCE 2026

Returning to Hamburg, WTCE 2026 brings together the global onboard hospitality industry to explore new revenue opportunities, sustainability solutions and wellness-focused passenger experiences

by JANE HOBSON

The World Travel Catering & Onboard Services Expo (WTCE) returns to Hamburg, Germany in 2026, setting the stage once again as the premier global marketplace for airline and rail hospitality. This year’s event promises a dynamic mix of innovation, collaboration and inspiration across every aspect of the onboard experience.

This fall, PAX International caught up with Shona Thomson, Event Manager for WTCE 2026, to learn more about the upcoming event.

“We have been able to really embed sustainability and passenger wellbeing into the show,” she says. At the same time, the event will spotlight how airlines can maximize ancillary revenue opportunities through

smarter, tech-driven onboard retail.

Building on the success of previous years, WTCE 2026 introduces several features designed to reflect the industry’s evolving priorities. The Journey Circle, a new advisory group made up of airline buyers from Ethiopian Airlines and Austrian Airlines, ensures that the show’s content and exhibitors align closely with realworld challenges and opportunities.

The event’s show floor will feature more than 100 new exhibitors, with fresh ideas waiting in the First Time Exhibitor Village. Hall A3 will be dedicated exclusively to gategroup and its market-leading brands, while the new Drinks Zone in Hall A4 will spotlight premium and emerging beverage suppliers—and serve as the setting

for the official WTCE Happy Hour.

Visitors will also find returning favorites like the Tech Trail, guiding buyers toward digital innovators such as Omnevo and Retail inMotion. Complementing these are the Steps to Sustainability and Wellbeing Walk-Through trails, which highlight eco-friendly materials, nutritious foods and wellness-focused amenities shaping the future of travel.

“WTCE 2026 will ensure airline buyers can source everything—from cutting-edge galley equipment and technology to food, beverage and amenity products—while caterers are supported with solutions to drive down costs and maximize partnership opportunities,” Thomson says.

Taking place from April 14 to 16, WTCE 2026 will once again serve as the industry’s meeting point, where innovation, sustainability and collaboration come together to define the next era of onboard hospitality.

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