AirlineMeals.net news overview related to inflight catering

14 June
Eat wisely, fly safely
Looking forward to that long-haul holiday? Just make sure that you move around and eat and drink the right things to reduce the risk of Deep Vein Thrombosis.
If you add a meal rich in saturated fat into the mix, the problem may intensify, because saturated fats raise the levels of blood-fats after eating, which activates a substance called Factor 7 — a central component of the blood-clotting mechanism.
Many airlines have responded by offering lighter food options — indicated by their Well-Being symbol — which include dishes lower in fat, salt and sugar and higher in fibre (BA does this).

Source / Read full article: Independent.ie (opens in new window, may require free subscription)

19 March
Gate Gourmet wins Silver Mercury Award
Gate Gourmet won the Silver Mercury Award in the Category “Training and Skills Development” for its SPICE program at the recent annual International Travel Catering Association (ITCA) Convention in Cologne, Germany.
SPICE stands for Sustaining Progress In Culinary Excellence and is a skills development and improvement program for Gate Gourmet chefs. The program motivates and empowers Gate Gourmet’s frontline chefs in Europe to improve their kitchen management skills, share working practices, and experience the influence of the world’s culinary trends. The program was developed by Vice President Mike Pooley’s Centre of Product Innovation and Culinary Excellence for Gate Gourmet Europe.

“We have a long tradition of culinary excellence, but after the impact of the significant challenges to the airline catering industry, we wanted to be more active in channeling the talent and energy in our kitchen brigades,” he said. “The award is a tremendous achievement for all the hard work and enthusiasm my team and the chefs have shown and the strong corporate empowerment we have enjoyed in rolling out SPICE – now we want to go global!” Pooley said.

One feature of the program is the quarterly workshops that bring together colleagues from across Europe for an exchange of ideas and best practices, such as a three-day visit last fall to the Umbria and Tuscany regions in Italy. New tools also have been introduced. For instance, a new camera set was developed to allow professional style food photos. Presentations are made on specially designed tableware by Villeroy & Boch. Executive chefs have been issued new uniforms and major remodeling has been done at showrooms in key locations such as London, Frankfurt and Madrid.

There were 25 finalists in five categories for this year’s Mercury competition, which highlighted a “global range of innovative and creative entries in products, services or systems,” according to Award Chairman Michael Koenig. Qantas Airways won the overall Mercury Award for its “In the Zone,” entry, an innovative training and communications initiative to support an economy class product re-launch. Qantas also was the gold winner in the “Training and Skills Development” category in which Gate Gourmet competed

Source / Read full article: Gate Gourmet press release (opens in new window, may require free subscription)

5 March
Saudia set to sell 49% of its catering service
Saudi Arabian Airlines will sell 49 percent of its catering services for SR1.4 billion, informed sources said yesterday. The national carrier will announce the deal within a few days, they added. They said the company had received offers ranging between SR630 million and SR1.4 billion from leading bidders.
Saudia had said earlier that it would privatize the catering services by the first quarter of this year and cargo services in the last quarter. The ground services and technical affairs division will be privatized in the first quarter of 2008. The move comes as part of Saudia's efforts to improve its services.

Source / Read full article: menafm.com (opens in new window, may require free subscription)

1 March
New inflight catering concept for German airline LTU
Airline Caterer Gate Gourmet has joined with German lifestyle magazine FIT FOR FUN to develop a completely new and trend-setting inflight catering concept for its biggest customer in Germany, LTU International Airlines. The new dishes are to be introduced on LTU´s flights as of May 1, 2007.
The new menu plan, which is based on the principles of fitness and well-being, demonstrates Gate Gourmet’s innovative approach to satisfying customer needs. The concept springs from fresh ideas and creative solutions and features great food variety and a balanced diet.
With the experts at FIT FOR FUN, the ideal partner for developing the concept was quickly found. FIT FOR FUN´s nutritional philosophy is the basis for the new menus. A lot of fresh fruit and vegetables, healthy side dishes, lean meat and high-quality vegetable oils, rather than butter and cream, as well as high-fiber and vitamin-rich foods are the main aspects of the new concept.

For Economy class, a selection of well-balanced cold and hot dishes was developed. In addition, Business class passengers are offered hot dishes perfectly geared to the passengers´ individual needs. Dishes rich in protein were designed for travellers who, upon arrival, have meetings to attend, want to participate in sports or are planning a sightseeing tour and are in need of an energy boost. Other dishes, rich in carbohydrates and seasoned with soothing spices, will have a more calming effect.

Gate Gourmet´s experienced chefs have ensured the successful realization of the new concept and its emphasis on freshness by producing the food as closely to departure time of the LTU flights as possible. In this way, the optimum quality of the dishes can be guaranteed.

“Through the exclusive cooperation with our partner FIT FOR FUN, we were able to present one of our most important customers in Europe with an innovative and trendsetting concept that is fully geared to its passengers´ needs. This success has strengthened our intention to offer our customers ideas and concepts that take new lifestyles and new requirements into consideration even more than before,” says Beat Ehlers, Gate Gourmet Director of Product Development.

Source / Read full article: Gate Gourmet press release (opens in new window, may require free subscription)

1 February
Gujarat couple fight racism case
An Indian eye surgeon is fighting a legal case against SAS Airlines for seven years after facing racial insults by the airline cabin crew.
The incidents took place when Dr Nikhil Parikh of Surat and his wife were traveling from Bangkok to Singapore in 1999.
Recalling the incidents, Dr Parikh said despite asking for a vegetarian meal on the flight, they were served a non-vegetarian meal, which had beef in it."They told me it's vegetarian Hindu food. I trusted him but it tasted bit different. I called him and asked what it was he said that it was cow meat since cow is associated with Hindus. I vomited," said Dr Nikhil Parikh, Litigant.
"When I recall the incident it brings tears to my eyes. It was so humiliating," said Hina Parikh, Litigant.

Source / Read full article: NDTV.com (opens in new window, may require free subscription)

11 January
In-flight catering gets taste of fast-food
In-flight catering till now dominated by five-star players has been thrown open to fast-food chains and FMCG players. Cafe Coffee Day, which has a tie-up with Air Deccan and GoAir, is looking at 25% growth per annum for its in-flight catering business.
It is also in talks with various other low cost carriers (LCC) to provide products on-board. According to industry estimates, 65% of passengers buy snacks or beverages onboard in LCC. Low-cost carriers are also raking in the moolah by providing in-flight food and beverages

Source / Read full article: IndiaTimes.com (opens in new window, may require free subscription)

4 January
Spongebob packs lunch on Singapore Airlines
The airline catering sector endured some tough times following 9/11 but the market is now growing steadily on the back of the growth in air travel. Nevertheless, writes Mark Rowe, changing customer requirements are demanding a more versatile and flexible approach to supplying in-flight food.

Source / Read full article: just-food.com (opens in new window, may require free subscription)