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

Launching across Aeroméxico’s network from June through July 2026, Aeroméxico, FORMIA, and Nopalera are partnering on a special-edition Premier One amenity kit collection.

The collection comprises two styles: a structured white crossbody bag in Mexico’s national colours with a detachable strap, and a green flat pouch, also with a detachable strap.

Both draw on design references from cities across Mexico, though specific cities have not been named in the announcement.

Each kit includes skincare from Nopalera, a Mexican-inspired brand founded by Sandra Velasquez.

Its formulations centre on the nopal cactus, an ingredient with deep roots in Mexican heritage, and the range includes hand cream, lip balm, and facial mist, alongside standard onboard comfort essentials.

The green pouch is made with more than 68% sustainable materials. The white crossbody is made from recycled PU and recycled rPET fibre.

Both kits include a toothbrush and a comb made from wheat straw.

“At Aeromexico, we continuously seek initiatives that allow us to elevate our passengers’ experience and share the spirit of contemporary Mexico on board,” said Andres Castañeda, Vice President of Digital and Customer Experience and EVP at Aeromexico.

“We are convinced that this exclusive Amenity Kit, created in collaboration with FORMIA and Nopalera, captures a very special moment for Mexican culture, while delivering something stylish and genuinely useful for our customers beyond the flight.”

Roland Grohmann, CEO and Managing Partner at FORMIA, added: “FORMIA is proud to collaborate with Aeromexico and Nopalera on this special edition collection, especially at a moment when sport, travel and lifestyle are taking centre stage globally.”

Photos: Formia

From 1 August 2026, United Airlines will launch Chef’s Table, the brand behind the Emmy Award-winning Netflix series,

in Polaris international business class, featuring 11 chef-curated menus.

The partnership is the latest step in United’s broader $150 million food and beverage overhaul, much of which has been directed at the Polaris cabin.

Each chef developed a three-course menu inspired by the United hub city they call home, covering Los Angeles, Newark, Chicago, Houston, Denver, San Francisco, Washington, D.C., São Paulo, London, and Tokyo. Menus run through September 2026, with a new lineup launching in October and rotating seasonally into 2027.

The chef lineup includes Nancy Silverton (Osteria Mozza, Los Angeles), Fariyal Abdullahi (Hav & Mar, Newark), Jenner Tomaska (Michelin-starred Esmé, Chicago), Justin Yu (Theodore Rex, Houston), Penelope Wong (Yuan Wonton, Denver), David Barzelay (two-Michelin-starred Lazy Bear, San Francisco), Isabel Coss and Matt Conroy (Lutèce and Pascual, Washington DC), Manu Buffara (Manu, São Paulo), Tomos Parry (Michelin-starred Mountain and Brat, London), and Tashi Gyamtso (Jimgu, Tokyo).

Standout dishes include burrata with braised leeks by Silverton, Ethiopian-coffee-glazed short ribs by Abdullahi, Brazilian shrimp stew with coconut rice by Buffara, and poached scallop with yuzu-ginger glaze by Gyamtso.

Each menu features an appetiser, salad, and entrée, available to pre-order on flights departing from the chef’s home city from five days before departure up to 24 hours prior via United.com or the United app.

“This collaboration is rooted in a shared ambition to redefine what inflight dining can be,” said Aaron McMillan, United’s Managing Director of Hospitality Programs.

“Because our leading global network reaches into the world’s greatest food cities, we’re able to work hand-in-hand with world-class chefs and translate their points of view into dishes intentionally designed for the realities of travel.”

Photos: United

Hawaiian Airlines is launching a pre-order Main Cabin dining programme on most flights between Hawai’i and the US continent starting 1 July 2026.

The menus are developed by James Beard Award finalist Chef Sheldon Simeon.

Simeon is known for his Maui restaurants, Tin Roof and Tiffany’s.

He has designed a menu centred on Hawaiian comfort food. All meals are prepared no more than 12 hours before each flight.

Morning departures until 9.59 am feature corned beef hash with eggs, island-style French toast, banana pancakes with Portuguese sausage, and coconut overnight oats with berries and granola.

From 10am, flights offer mochiko chicken with noodles, barbecue teriyaki chicken bento, teriyaki cheeseburger, grilled chicken banh mi, tender greens salad with li hing mango, and Italian sub with mac salad.

Morning options range from USD 10.99 for coconut overnight oats to USD 15.99 for corned beef hash, French toast, and banana pancakes.

Afternoon and evening dishes range from USD 12.49 for the Italian sub to USD 16.99 for the crispy mochiko chicken and garlic noodles.

More dishes, including a cheesy omelette, will be added in Autumn 2026.

Simeon’s signature condiments, spicy-K mayo, sweet teriyaki sauce, and a crispy toppings bag made from rice crackers and furikake, feature across multiple dishes.

“This menu is inspired by the flavours I grew up with in Hawai’i — comforting, familiar and full of heart,” Simeon said.

First Class pre-order is already available and now offers a wider menu selection. Chef Dell Valdez is the Hawai’i-born culinary leader behind Vein in Kakaʻako and Dell’s Kitchen & Bakery.

He was appointed Executive Chef in March 2026 and oversees international Business Class and domestic First Class menus.

Pre-ordering is available two weeks to 20 hours before departure via the Alaska Hawaiian app or website.

Complimentary onboard snacks now highlight local Hawaiian flavours for an authentic island experience.

Premium Class passengers enjoy Anahola Granola’s Tropical Granola Bar with papaya, pineapple, and honey-roasted oats, while Main Cabin guests receive Hawaiian shortbread macadamia nut cookies by Diamond Bakery and Hawaiian Maui onion kettle chips.

Before arrival, all guests are treated to a mahalo sweet from Hawaiian Host Chocolates or Honolulu Cookie Company, offering a final taste of Hawaii.

Photos: Hawaiian Airlines

Brussels Airlines is adding fresh handmade sandwiches from Belgian food brand Bon to its buy-on-board menu on all short and medium-haul Economy flights from 1 June 2026.

Around 450,000 sandwiches will be sold on the fleet each year, with four options available at any one time and the menu rotating several times a year.

Founded in 2015, Bon operates 17 Belgian stores and has opened a dedicated production line with nine staff to supply Brussels Airlines.

Bert Gillis, Commercial Director at Bon, explained, “We made over 40 recipes until we found the perfect selection that stays true to our promise of always delivering fresh, handmade food that was also suitable to be served on board an aircraft.”

Thibaut Dewilde, Head of Inflight Management at Brussels Airlines, added, “With Bon, we stay true to our DNA: it’s very high-quality, and it’s Belgian, just like Brussels Airlines. We are excited about the fresh, handmade way these sandwiches are produced, but we’re also proud to be a stepping stone for another strong Belgian brand.”

The partnership follows a series of Belgian brand collaborations for Brussels Airlines, which has previously worked with Neuhaus on long-haul flights and selected a start-up to supply ice cream on long-haul routes.

Photos: Brussels Airlines

Finnair has refreshed its onboard menus for all cabin classes, effective from 20 May 2026 through 20 October.

Each class features a seasonal theme inspired by Finnish summer, clean flavours, fresh ingredients, and a starring role for the strawberry, named Finland’s Fruit of the Year 2026.

Strawberry features heavily in long-haul Business Class, appearing in both starters and desserts, with starters like salmon pastrami or marinated whitefish, and a cream cheese and fig starter with strawberries served on every flight.

Main courses include BBQ beef brisket or lovage-marinated salmon, each served with seasonal sides.

Dessert choices are strawberry cake with rhubarb or chocolate cake with pistachio crème.

“Strawberry appears throughout the menu, adding freshness to both savoury dishes and desserts,” said Development Chef Sami Oksava from Finnair Kitchen. “You’ll find it paired with cream cheese and fig in a light starter, or at its simplest in a tasty dessert, strawberry cake.”

Summer wine highlights include Domaene Gobelsburg Riesling, Altos de Torona Albariño, and Finnish lingonberry dessert wine Ainoa Kaste, among other refreshed options.

Premium Economy offers chicken with shiitake mushrooms or linguine with prawns, plus a second lighter meal. Main courses can be pre-selected.

Economy passengers on long-haul flights are served a hot meal tailored for Economy Class, with one complimentary glass of wine or mild alcoholic beverage, plus a light meal or snack before landing on longer services.

For Business Class passengers on European flights, up to five main course options, including chicken, beef, vegetarian, and seafood dishes, plus a flame-grilled rainbow trout salad, are available for pre-selection.

Wine selections for Business Class on European routes have also been refreshed for summer.

Economy Class buy-on-board options on European flights include new instant meals such as Asian chicken noodles and creamy pesto pasta, alongside pre-order hot meals available on longer Southern European routes.

Photos: Finnair

Air New Zealand has appointed Josh Emett as its new Culinary Ambassador, with his menus rolling out across Premium Economy, Business Premier, and Business Premier Luxe on all long-haul flights out of Auckland and select flights from North America from October 2026.

Emett is the only New Zealand chef to have earned Michelin stars across three different restaurants in London, New York, and Los Angeles, all during his time with Gordon Ramsay.

In his new role, he will design a signature complement to the existing onboard menu, with a focus on New Zealand produce and ingredients suited to altitude.

New dishes include seared Fiordland wild venison with golden kumara chutney, kawakawa spiced beetroot and toasted pinenuts, and lamb rump with smoked aubergine, spring peas, harissa, labneh and rosemary.

Alpine salmon served with saffron and chilli creamed sweetcorn, green beans, and pickled karengo.

A smoked kahawai mousse with red onion and celery pickle and toasted sourdough also features.

Dessert includes a whipped vanilla mousse and meringue with kiwifruit compote, Anzac biscuit and basil syrup.

“I started with the ingredients I love, like New Zealand lamb and venison, and built from there with seasonal vegetables and flavours that travel well at altitude,” Emett said.

“You’ll see bolder flavours in the dishes, whether it’s the richness of a Pinot braised chicken or the intensity of a miso dressing. It’s about making sure every dish delivers, even at 35,000ft.”

Air New Zealand’s culinary teams will work with Emett and local producers to reflect New Zealand’s regional diversity, with seasonality and quality as stated priorities.

Further menu details are to be announced in the coming months.

Photos: Air NZ

Lufthansa’s Future Onboard Experience (FOX) launched on 6 May 2026 across Business, Premium Economy, and Economy Class on all long-haul flights, with First Class having launched at the end of March.

Developed over more than two years and timed to coincide with the airline’s centenary, FOX represents one of the largest investments in customer experience in Lufthansa’s history, with over €70 million committed in 2026 alone.

gategroup has been a central development partner throughout, working alongside Lufthansa’s culinary, product, and inflight service teams across hands-on culinary workshops, tasting sessions, and operational planning.

deSter, a gategroup member, led the design and development of more than 150 pieces of equipment.

deSter’s scope across all four cabins included tableware, service items, oven-safe casseroles for upgraded plating, crew-handling tools, comfort and amenity products, and redesigned disposables.

All items were developed to align with Lufthansa’s brand heritage and the visual language of the Allegris cabin, with weight reduction and crew efficiency as stated design objectives.

187 million individual tableware and cutlery pieces are being replaced or introduced, with approximately 300,000 Business Class main course plates procured for the launch alone.

The new service was tested across more than 110 flights, incorporating over 9,000 guest feedback responses and more than 500 crew feedback responses.

First and Business Class

In First Class, two Michelin-starred chef Christoph Kunz developed menus in partnership with gategroup Executive Chef Christoph Brandstaetter and Lufthansa’s culinary team.

Max Herzog, gategroup’s Executive Chef at Lufthansa’s Studio 508, oversaw menu adaptation across both First and Business Class for the specific requirements of inflight service.

In Business Class, chef Johann Lafer developed new menus in collaboration with gategroup and Lufthansa’s culinary experts.

A new breakfast pre-order service allows passengers to select from a varied menu the evening before departure, with options including smoothies, French toast, and omelettes.

One of the Lufthansa Signature Moments is a cake service that allows passengers to order coffee and cake during the flight.

The new “Sky Selection” concept allows passengers to order their second meal at any time from a selection including tapas bowls, currywurst, and macarons.

Premium Economy

The first meal service in Premium Economy has been significantly upgraded, offering a Business Class-level appetiser, a choice of three hot main courses, and fresh, warm bread.

Passengers also receive pastries or cake, an expanded beverage selection with more frequent drink service, a new digestif service, and slippers.

Economy

Economy Class passengers receive an amenity kit for the first time, containing a sleep mask and earplugs.

New tableware, cutlery, trays, and a printed menu are introduced across the cabin.

On flights longer than ten hours, three hot main course options are now available, up from two previously, and the beverage selection has been expanded.

“Together with Lufthansa, we have worked tirelessly to bridge culinary creativity with the realities of large-scale airline operations. We are immensely proud to see this vision take flight,” said Christoph Schmitz, CEO of gategroup.

Photos: Lufthansa & gategroup

Virgin Australia has refreshed its inflight menus across both cabins, with the Economy buy-on-board range available now and the new Business Class menu following from 27 May.

The headline addition to the Economy buy-on-board range is a Cheeseburger Toastie, 100% Australian ground beef, melted cheese, ketchup, mustard, pickle, and cheesy sauce.

The toastie format is already the airline’s strongest-selling snack category, with nearly a quarter of a million Ham and Cheese toasties sold annually.

The Cheeseburger version draws on a viral food trend with 19.8 million TikTok views at the time of launch.

“Our new Cheeseburger Toastie brings a viral food trend to the skies, building on the popularity of one of our most loved onboard items. Last year alone we sold more than a quarter of a million toasties, so we’re expecting the Cheeseburger Toastie to be a big hit,” said Ali Dunn, General Manager Product & Customer Strategy.

The refreshed Economy buy-on-board range also includes corn chips with zesty salsa, a golden falafel wrap, and creamy mac and cheese.

The beverage range expands with Hard Rated Lemon, named Australia’s most popular ready-to-drink alcoholic beverage by Drinks Trade for 2025/26.

Tea, coffee, and water remain complimentary for all Economy passengers on eligible flights.

The new Business Class menu was developed using guest feedback and taste testing, with the effects of altitude on flavour taken into consideration.

Breakfast options include ricotta chocolate and hazelnut filled crepes with banana custard, scrambled egg with shakshuka sauce, chorizo and pitta, crumpet French toast with spiced apple and mascarpone, and egg and corn fritters with bacon and beans.

Lunch and dinner dishes include beef with mustard jus, creamy polenta and broccoli, butter chicken with cumin rice and raita, grilled chicken with miso roasted sweet potato, brown rice, quinoa and edamame beans with Japanese style dressing, and Korean style sweet potato noodles with stir fry vegetables.

Desserts include white chocolate mud cake, date apple and crumble cake, and coconut cake.

Photos; Virgin Australia