Starting on 1 September, Lufthansa will be expanding its Economy Class hot meal service on short- and medium-haul flights by introducing five new pre-order hot meals, as well as offering a broader pre-select menu in Business Class on long-haul flights heading back to Germany.

Hot meals can only be obtained by placing a pre-order, the order having to be made between four weeks and 24 hours before departure, on continental routes where the flight time is two hours or more.

The five choices are beef roulade with potato dumplings, chicken teriyaki, tortellini in tomato sauce together with zucchini, “Die Echte” currywurst from Dönninghaus, and a cheeseburger from HANS IM GLÜCK.

The beef roulade, the chicken teriyaki and the tortellini come with a dessert, while the currywurst is served in the traditional way with a roll.

Onboard Delights was launched in February 2023 and offered a choice of fresh meals, snacks, and drinks which passengers could buy in Economy Class on short- and medium-haul flights, with certain items available for pre-order.

Passengers in Business Class on long-haul flights have been able to pre-select their main course on those leaving Frankfurt and Munich since August 2023.

Starting on 1 September, the service will be available on most long-haul flights returning to Germany as well, with passengers now having six main courses to choose from rather than the three previously available, and the selection made within the same four-week-to-24-hour period.

Olaf Mauthe, who is head of hospitality catering management at Lufthansa, stated: “By introducing these hot meals we are extending the Onboard Delights programme so as to give our passengers on longer continental flights another choice. If they pre-order then they can be sure that their chosen meal will be available on board — thus ensuring a more relaxed and predictable journey.”

Photos: Lufthansa/Inflight Feed

The IFSA Global EXPO will partner with Future Travel Experience (FTE) Global for its 2026 edition, uniting the onboard services and passenger experience sectors at the Gaylord Texan Resort & Convention Centre from 8 to 10 September.

IFSA’s dedicated programme runs 9-10 September within the wider FTE Global event, which opens 8 September. It’s the first time the show has been held in Grapevine (Dallas), Texas, following several years in Long Beach, California.

The move comes as IFSA Global EXPO separates from its long-running co-location with APEX Global Expo, which will be held in Singapore in November.

IFSA, the global professional body representing the onboard services industry and its 110 members, says the change gives the event a dedicated focus on the sector rather than sharing the floor with the broader passenger experience show.

The 2025 EXPO was IFSA’s most attended event, attracting nearly 1,000 industry professionals, including hundreds of airline representatives.

The 2026 programme will continue to feature chef demonstrations on inflight culinary trends, thought leadership sessions on the future of inflight services, and an exhibit floor connecting airlines, caterers, and suppliers. 

The event will begin with the Opening Networking Reception at the Glass Cactus.

The Gaylord Texan is located minutes from Dallas Fort Worth International Airport and offers hotel, meeting, and exhibit space in one venue. FTE Global will celebrate its 20th anniversary alongside the IFSA programme.

Registration for IFSA Global EXPO 2026 is open now.

Photos: IFSA

Jetstar has introduced a new inflight menu, featuring Popcorners and Doritos minis in its snack selection, as well as a new gluten-free and vegan light meal: sweet corn and zucchini bites.

The updated menu includes snacks, light meals, hot and cold beverages, and combo deals. Eligible international flights offer a separate menu.

Snacks are still priced at $5. New options, Popcorners (sweet and salty) and Doritos minis (cheese supreme), join existing selections such as Pringles, BBQ vegetable chips, green pitted olives, cheese and crackers, the Nutty Traveller almond, cashew and chickpea mix, Whittaker’s creamy milk chocolate, Mama Kaz lemon tea cake or banana bread, a Health Lab protein bar, a loaded cookie, and a Lolliland party mix bag.

Light meals are now priced at $15, up from $12. The selection features a new gluten-free and vegan option: sweet corn and zucchini bites. The bacon and egg roll has been replaced with a bacon and egg muffin, which uses an English muffin and smoky BBQ relish instead of a milk bun and smoky tomato relish.

The rest of the range is unchanged: a cheese and ham toastie, cheese and tomato relish toastie, Vili’s pie duo, Vili’s all-day veg duo, a chicken wrap, and a homestyle sandwich.

Beer, wine, and sparkling wine are now $15, up from $12. Cool Ridge water, previously $4, is now part of the $5 cold drinks category.

The Me-time combo is now $23, increased from $18. The advertised savings have decreased from $6 to $2.

On eligible international routes, hot meals remain priced at $15, with a choice of classic beef lasagne or vegetable teriyaki noodles.

You can view the inflight menu here.

Photos: Jetstar/Inflight Feed

Starting in October, KLM will introduce Grand Café KLM on European flights, offering economy class passengers pre-order and onboard menu options, as well as an expanded complimentary selection.

Passengers may pre-order meals such as a poke bowl or Caesar salad before departure, or purchase items like a salmon egg wrap or yogurt with fruit and seeds during the flight.

KLM’s complimentary offering remains available and includes coffee, tea, water, orange juice, and a stroopwafel.

The launch follows KLM’s earlier announcement that it was exploring a new catering model for Economy Class, which has been tested across multiple destinations and testing phases evaluating both the product assortment and supporting operational processes.

Photos: KLM

American Airlines is expanding its Pecan Lodge partnership to all eligible domestic flights departing Dallas Fort Worth International Airport, rolling out the Texas barbecue restaurant’s smoked brisket sandwich and barbecue platter from 9 September.

The expansion follows the initial debut of the two dishes in First Class, which American describes as a successful launch based on customer feedback.

Customers can preorder the smoked brisket sandwich for lunch or the barbecue platter for dinner when available on eligible DFW departures.

Pecan Lodge slow-smokes its meats at its Dallas restaurant using the techniques behind its national reputation, before packaging the barbecue for American’s catering partners to prepare each preordered entrée for inflight service.

Pecan Lodge has received recognition from The New York Times, Food Network, and Travel + Leisure, among others.

“Customer feedback on the Pecan Lodge menu offering has been overwhelmingly positive, and we’re excited to expand this offering across flights from our hometown hub,” said Rhonda Crawford, American’s SVP of Customer Experience Design and Strategy. “Pecan Lodge’s bold Texas flavours translate exceptionally well at altitude, making it a great choice for customers looking to enjoy a memorable dining experience in the air.”

“Every recipe we serve has a story behind it, and a lot of care goes into getting it right,” said Justin Fourton, pit master and co-owner of Pecan Lodge.

“Barbecue is deeply personal to us, so scaling these dishes for an airline without compromising the quality and flavours our guests expect was incredibly important. Working alongside American has made it possible to share a true taste of Texas with travellers from around the country, and that’s something we’re really proud of.”

American also offers what it describes as the most elevated champagne selection among U.S. carriers, new California wines in premium cabins, Lavazza coffee on all mainline flights, and an expanded snack selection for purchase in Main Cabin.

Photos: American Airlines

Egor Hopp brings his Michelin-starred cuisine to Discover Airlines, with his dishes now available on all Business Class flights departing from Frankfurt and Munich.

The partnership began on 1 August 2026 and will continue for one year, covering both short- and long-haul routes.

This is Discover Airlines’ second partnership with a Michelin-starred chef, following its 2024 collaboration with Lukas Jakobi.

Hopp, 31, has served as chef de cuisine at Düsseldorf’s Setzkasten since 2023.

Under his leadership, the restaurant retained its Michelin star for a second consecutive year in 2026. His cuisine blends French techniques with the flavors of his native Kazakhstan, focusing on seasonal ingredients.

Hopp has developed a selection of appetizers, main courses, and desserts for the airline.

The menu features sliced salmon fillet with cucumber, radish, and jalapeño dressing as an appetizer, and braised beef with Gruyère potato pralines, parsnip cream, and pointed cabbage salad with Pommery mustard jus as a main course.

“Our guests fly with us into the most wonderful time of the year. That’s why we’re always looking for ways to make their travel experience special, starting right on board. In Egor Hopp, we’ve found a partner who stands for the highest quality and brings fresh inspiration to the kitchen. His approach of blending different influences and reinterpreting familiar dishes aligns perfectly with our commitment to offering our guests special moments,” said Sebastian Kaiser, responsible for the onboard product at Discover Airlines.

“I love combining different cuisines and culinary influences to reinterpret familiar dishes. For me, this fits perfectly with an airline that connects people with new countries, cultures, and, by extension, new flavours. It makes the idea that my dishes accompany guests on their journeys around the world all the more wonderful,” said Egor Hopp.

Discover Airlines has partnered with Gate Gourmet since its launch.

Through the “Gaumenfreude” food and beverage concept, Gate Gourmet creates new menus for the airline three times a year across all cabins, featuring German classics and specialties from destinations throughout the Discover Airlines network.

Photos: Discover Airlines

Riyadh Air has teamed up with The Walt Disney Company and Buzz to launch a family travel program. The airline is introducing Mickey & Friends-themed amenity kits for children aged 0 to 11, along with Disney+ content on its inflight entertainment.

The amenity kits are tailored to different age groups. For two of the three age groups, the kits also change depending on the length of the flight.

The kit for infants aged 0 to 2 includes a splashproof, insulated carry bag for bottles or baby items, a soft bib, sensory flashcards, a Mickey Mouse plush toy, and wet wipes.

Children aged 3 to 6 get an art scroll, pencils, and puzzles in the short-haul kit. For long-haul flights, the kit comes with a plush backpack, a magnetic puzzle tin, a pop-up coloring scene, and a collectible Disney bag tag.

Children aged 7 to 11 receive an art scroll, colored pencils, and a tabletop game in the short-haul kit. The long-haul kit features a crossbody bag with a clip-on earphone holder, an interactive “Spin & Play” game spinner, a notepad, a mini gel pen, and collectible Disney charms.

Each child’s meal comes with a tray liner decorated with Disney characters and a non-slip coating, along with cutlery designed for children.

Disney+ is available on all Riyadh Air flights, offering content from Disney, Pixar, Marvel, National Geographic, and Hulu.

“Riyadh Air aims to deliver extraordinary experiences for guests of all ages, one that reflects the warmth, care and distinctive hospitality of Riyadh Air and the Kingdom of Saudi Arabia,” said Osamah AlNuaiser, SVP of Marketing and Corporate Communications at Riyadh Air.

“No matter where in the world they’re travelling to, we want to bring joy to guests who are young and young at heart through sharing the magic of Disney storytelling during their onboard experience.”

Photos: Riyadh Air / Buzz

STARLUX is introducing new Japanese dishes to its inflight menus on flights departing Osaka Kansai (KIX) and Fukuoka (FUK).

Premium Economy and Economy passengers on flights departing Osaka Kansai will receive Chibo Okonomiyaki, developed with Osaka restaurant Chibo, which has more than 50 years of history.

Business Class passengers on flights departing Fukuoka will receive Temari Sushi, six varieties of hand-ball sushi originating in Kyoto.

Temari Sushi is available for online pre-order between 21 days and 24 hours before departure.

Chibo has a prior history of inflight partnerships in Japan: Peach Aviation announced a Chibo okonomiyaki collaboration for its inflight menu on August 30, 2013.

Photos: Inflight Feed

JetBlue is partnering with Kent Hospitality Group’s Crown Shy and Birdee to launch new Mint menus, available online and on select domestic and transatlantic flights beginning July 31, 2026.

Birdee’s breakfast offerings feature a strawberries and cream croissant, mochi waffle with butter and maple syrup, bacon, egg, and cheese on a Parker House roll with harissa aioli, and shakshuka with cherry pepper relish and feta.

Crown Shy’s lunch and dinner selections include a warm Parker House roll with olive labne spread, Crown Shy chicken with citrus-marinated thigh and hot sauce vinaigrette, pork katsu with hot cherry glaze and scallions, razor clam chowder with roasted carrots and thyme, and sweet potato lasagnette with pecorino cream and chervil.

Dessert options feature a chocolate tart with sabayon and port wine syrup, strawberry olive oil shortcake with meringue and crème fraîche, and a warm chocolate chip cookie by Birdee.

Vegetarian, nut-free, dairy-free, and gluten-free options are available throughout the menu.

“The best part of any new Mint menu is seeing it come to life onboard,” said Stephanie Evans Greene, Senior Vice President of Marketing and Brand at JetBlue.

“Our teams worked closely with the talented chefs at Crown Shy and Birdee to thoughtfully adapt their dishes for the onboard experience. We’re excited for customers to enjoy menus that bring two of New York’s most exciting restaurants to their next Mint flight.”

“There are a lot of people who will get their first taste of Crown Shy and Birdee on a JetBlue flight. Whether someone is dining with us in New York City or flying around the world, the goal is always to make them feel genuinely cared for. We’re grateful for the collaboration with the JetBlue team to create dishes that stay authentic to our restaurants while translating naturally to the experience of dining in the air,” said Jassimran Singh, Executive Chef-Partner at Crown Shy, and Renata Ameni, Executive Pastry Chef-Partner at Birdee.

Additional concepts from Kent’s strategic partner Four Clovers Hospitality Group, including Red Hook Tavern and Hometown Bar-B-Que, will join the Mint dining lineup in early 2027 menu rotations.

Photos: Jetblue

JetBlue has teamed up with Buzz, Caraa, Dr Dennis Gross Skincare, and Plus Ultra to redesign its Mint amenity kits.

The new puffer-bag style will be available on both international and domestic flights. Buzz designed the kits.

In the past, JetBlue’s Mint amenity kits featured a foldable mesh pouch that could turn into a backpack for international flights. In 2024, they introduced a snappable pouch in four colours for domestic passengers.

Now, Mint passengers on international flights will get a Caraa-designed puffer lunch bag in Clay.

The bag can be reused later as a lunch tote, carryall, or travel organiser.

The kit contains Dr Dennis Gross Skincare’s Hyaluronic Marine Moisture Lock Lip Balm, Marine Moisture Cushion Face Cream, Hyaluronic Marine Hydrate + Smooth Hand Treatment, and Alpha Beta Peel Pads.

It also comes with a Plus Ultra dental kit that includes toothpaste and a bamboo toothbrush, Tuft & Needle earplugs and an eye mask, a deodorant wipe, and JetBlue Mint socks.

Domestic Mint passengers will get a Caraa puffer sling bag, which is just the right size for a phone and small essentials. It comes in Clay, Flint, Black, and Olive.

The domestic kit features Dr Dennis Gross Skincare products, a Tuft & Needle eye mask and earplugs, Swishables mouthwash, and JetBlue Mint socks.

Caraa is a sports bag and accessory brand based in New York City. Dr Dennis Gross started Dr Dennis Gross Skincare, which combines antioxidants, vitamins, and botanicals with what the brand calls scientifically advanced delivery systems. Plus Ultra was founded with a focus on sustainability and natural ingredients.

Both kits use packaging with recycled materials, a bamboo toothbrush, a kraft paper bellyband, and kraft paper autopack packaging.

Photos: Buzz

Air Canada is rolling out new bedding and redesigned amenity kits across Signature Class, Premium Economy and Economy on international flights, adding six-foot blankets, upgraded Signature Class duvets and pillows, and reusable kits developed with two Canadian partners.

Air Canada partnered with Hunter Amenities, a Canadian hospitality supplier, to develop, manufacture and source the new amenity kits. T

he company also partnered with Sahajan, a Canadian skincare brand founded by Lisa Mattam, to supply hydration products for Signature Class kits. Hunter Amenities manufactures both Sahajan products at its Burlington, Ontario, facility.

Premium Economy and Economy passengers on international flights receive a new six-foot blanket made from polar fleece, designed for full-body coverage.

Signature Class passengers receive an upgraded 145 gsm duvet and a new pillow with a 16.5 oz AirFlow fill.

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The Premium Economy kit includes a neoprene eye mask with a contoured nose bridge, 3M earplugs made from hypoallergenic polyurethane foam with a 32-decibel noise reduction rating, knitted cabin socks, and an antimicrobial bamboo toothbrush with Colgate toothpaste.

The Signature Class kit includes an adjustable eye mask, Sahajan’s Lip Karma lip balm and The Hand Remedy cream, the same 3M earplugs used in Premium Economy, striped knitted cabin socks made with 70% cotton, and the same toothbrush with added dental floss. The kit is presented in a recycled cotton drawstring bag.

“From the generously sized Premium Economy and Economy Class blanket that keeps you comfortable from shoulders to feet, to our new plush Signature Class duvets, every element introduced as part of this launch was thoughtfully chosen to help customers settle in, relax and rest throughout their journey,” said Jacqueline Harkness, Managing Director, Products & Services at Air Canada.

“We’ve spent meaningful time with our customers, getting their perspective on what would make a flight more relaxing and restful.”

“Working closely with Air Canada, we designed every component – from the drawstring bag to the eye mask and socks – to be used well beyond the flight, bringing added purpose to high-quality travel essentials for customers,” said John Hunter, Founder at Hunter Amenities.

Photos: Air Canada (Instagram)

Air France is redesigning its comfort kits across La Première, Business and Premium cabins on long-haul flights, with staggered launches.

The Premium kit launches in July 2026, followed by the Business kit in August 2026, and the La Première kit follows this summer.

Air France has not announced an exact launch date for the La Première kit beyond “this summer.”

The La Première kit is a leather case with a swivel opening, in Air France red and pearl grey, embossed with the airline’s winged seahorse emblem.

Air France worked with Sisley on four products: a restorative hand cream, an eye contour balm, an intense Hydra-Global hydration booster moisturising serum, and an All Day, All Year anti-age day cream.

The case also includes an Air France La Première pen, a wooden comb, earplugs and a night mask.

The Business kit launches in two colourways, with one replacing the other every six months: light grey for summer 2026 and navy blue for winter 2026–27.

It is made from over 90% recycled material and features the winged seahorse.

Clarins supplies two products for the Business kit, each containing 96% naturally derived ingredients: a Beauty Flash Balm and a Moisturising and Quenching Matte Gel.

The kit also includes earplugs, a night mask made from recycled materials, a bamboo toothbrush, organic toothpaste made in France, and socks made from recycled materials.

The Premium kit is a felt pouch made from fully recycled materials, alternating between two colourways every six months: navy blue with a horizon blue flap, and horizon blue with a navy blue flap.

Each version features the Air France emblem on the flap.

Contents include earplugs, a bamboo toothbrush with organic toothpaste made in France, socks made from recycled materials, and a night mask.

Photos: Air France

The latest Inflight Lab event took place on 9–10 June 2026 at The Leo Grand in Vienna’s historic first district, hosted in collaboration with Austrian Airlines.

Thirty attendees made the trip, representing a strong cross-section of the industry: Finnair, American Airlines, Austrian Airlines, Aegean Airlines, ITA Airways, Air Dolomiti, Lufthansa, Turkish Airlines, alongside a carefully selected group of industry partners, all present by invitation.

Every session was built for participation, airlines and suppliers in the same room, on the same terms, working through the same problems.

It’s a format that keeps producing the same result: when you remove the sales mechanism, the conversations go deeper.

Aegean Airlines gave attendees an early look at its upcoming long-haul product, a significant moment for the carrier as it prepares to launch A321LR service on routes of 6 to 7 hours.

Sandy Koutsogianni, Head of Product Marketing and Flight Services, walked through the experience vision, the four product pillars, and the genuine design challenge of meeting widebody passenger expectations on a narrowbody aircraft.

Finnair updated the group on their current inflight programme.

Austrian Airlines presented some new service changes across its network.

Lufthansa walked attendees through their new Fox programme in detail, new service concepts, serviceware, and the thinking behind the changes across cabin classes.

Vassilios Georgakopoulos of Hôte Advisory joined as a special guest, leading four sessions across the two days.

Covering product strategy, brand authenticity, lessons borrowed from other industries, and the tension between premiumisation and cost discipline, his sessions drew on peer-reviewed research and generated some of the most animated discussions of the event.

Gispol, the event’s headline sponsor, presented on inflight equipment trends, taking attendees inside the process of sourcing inspiration for new designs and which concepts are gaining traction right now.

Plane Talking Products ran the amenity kits workshop, handing out physical samples and content cards for participants to design their own amenity kit concepts.

It produced some of the loudest moments of the two days, the good kind.

The programme also included sessions on crew incentives and onboard selling, sustainability and AI-driven demand forecasting, buy-on-board and pre-order trends, and a premium breakfast workshop where attendees examined and sampled business-class breakfast concepts.

This isn’t a trade show. Airlines talk to each other, yes, competitors, about the challenges they face daily.

Suppliers show up as thought partners rather than vendors: people who’ve seen what works, what doesn’t, and why.

It’s the same formula that has worked across previous editions worldwide, and most recently in Melbourne in February 2026.

The Inflight Lab is organised by Nik Loukas, founder of Inflight Feed. Nik believes that great food, great spaces, and the right people in a room create the conditions for honest conversation, and that’s where the best ideas come from.

The event was made possible with the support of headline sponsor Gispol, alongside platinum sponsors Global-c, MyDrap, ELAG, Intervine, Plane Talking Products, and Goedhart Bakery Kitchen Group.

The next Inflight Lab is planned for November 2026 in the USA, February 2027 in Asia and June 2027 in Europe.

Airlines interested in attending can register here.

Sponsors can contact us here.

Photos: Austrian Airlines and Inflight Feed

JetBlue is partnering with Kent Hospitality Group and Four Clovers Hospitality Group to refresh Mint dining, with new menus launching July 31 on domestic and transatlantic routes.

The July 31 launch features dishes from Kent Hospitality Group’s Crown Shy and Birdee.

Four Clovers Hospitality Group’s Red Hook Tavern and Hometown Bar-B-Que will join the Mint dining lineup in early 2027.

Full menus will be announced closer to each launch.

Crown Shy is a Michelin-starred contemporary American restaurant founded by the late multi-Michelin-starred Chef Jamal James Kent and now led by Executive Chef Jassimran Singh.

Open since 2019, it draws on global flavours while remaining ingredient-driven. Mint passengers can expect dishes including Crown Shy’s Signature Citrus-Marinated Chicken and Pork Katsu beginning July 31.

Birdee is a bakery and all-day café on the Williamsburg waterfront at The Refinery at Domino in Brooklyn, led by Executive Pastry Chef and Partner Renata Ameni, whose pastry work contributed to the acclaim at Crown Shy and Saga.

Breakfast selections on the new Mint menus, beginning July 31, include offerings inspired by Birdee’s Bacon, Egg and Cheese.

Red Hook Tavern, which opened in 2019 and is recognised by the Michelin Guide, is Billy Durney’s tribute to the Brooklyn neighbourhood where his family settled. It is best known for the Red Hook Tavern Burger.

Durney’s Hometown Bar-B-Que, founded in 2013 with locations in Brooklyn and Miami, covers Texas-style brisket, house-made sausages, and spare ribs alongside global-influenced specials.

“Mint has always been about redefining what customers can expect from premium travel, so we are very thoughtful about the partners we work with,” said Stephanie Evans Greene, Senior Vice President of Marketing and Brand at JetBlue.

“We look for brands that create experiences people genuinely want to be a part of, where the hospitality, the energy and the attention to detail are just that special.”

Photos: Jetblue