Tokyo, February 14, 2025 – Starting March 1, 2025, All Nippon Airways (ANA), Japan’s most prominent and consistently 5-star airline, is adding a fresh, plant-based twist to its in-flight offerings with the launch of ANA Original Ramen.

As a light meal option in both First and Business Class on international flights, these two new ramen varieties are designed to offer passengers flavorful, satisfying choices that cater to various dietary preferences.

ANA will offer two distinct ramen flavours: Negi Miso Ramen, served on flights departing from Japan, and Tonkotsu Style Ramen, available on flights departing from overseas.

Both dishes are made with plant-based ingredients, offering a modern and delicious take on traditional Japanese ramen that caters to those seeking more sustainable and inclusive meal options.

“We’re always looking for ways to enhance the passenger experience, and introducing these unique ramen dishes is just one example of our commitment to evolving in-flight dining,” said Tomoji Ishii, Executive Vice President of Customer Experience Management and Planning at ANA. “These new ramen options not only celebrate authentic Japanese flavours but also provide choices for customers with dietary needs.”

What’s On The Menu?

From Japan:

• ANA Original – Negi Miso Ramen – A hearty, flavorful bowl featuring Hokkaido miso and vegetable broth seasoned with garlic and ginger for a bold and rich taste. Paired with chewy, medium-thick noodles and a vibrant trio of green onions.

From Overseas:

• ANA Original – Tonkotsu Style Ramen – A creamy, rich ramen with a sesame paste-based broth and a blend of vegetables. With extra-thin noodles and classic Fukuoka toppings like kikurage mushrooms and red ginger.

Where to Find ANA Original Ramen:

These new ramen options will be available in First and Business Class on ANA-operated international flights, including:

• U.S. routes like Seattle, San Francisco, Los Angeles, Chicago, New York, Washington D.C., Houston, and Honolulu
• Canadian and Mexican routes, including Vancouver and Mexico City
• European routes such as London, Paris, Frankfurt, Munich, Brussels, Vienna, Milan, Stockholm, and Istanbul
• Popular destinations across Asia and Oceania, including Singapore, Bangkok, Jakarta, Kuala Lumpur, Ho Chi Minh City, Hanoi, Delhi, Mumbai, Sydney, and Perth

Given the limited availability of these delicious bowls, look for the new ramen dishes on your next international flight with ANA.

Sydney, Australia – 11 February 2025 – dnata Catering & Retail is set to become a key player at Sydney’s new Western Sydney International (Nancy-Bird Walton) Airport (WSI), investing $17 million in a state-of-the-art inflight catering facility.

The facility will be located within the airport’s Cargo Precinct, will produce three million meals annually, supporting domestic and international airlines.

A Strategic Investment in Australia’s Aviation Future

Dnata’s expansion at WSI reinforces its long-term commitment to the Australian aviation industry. Mark Stubbings, Chief Commercial Officer of dnata Catering & Retail Australia, highlighted the company’s focus on innovation and local sourcing:

“Our highly trained team and cutting-edge facility will provide airlines and passengers world-class meals made from fresh, local ingredients. We are excited to be part of WSI’s journey as it establishes itself as a leading international aviation hub.”

The investment will generate over 200 new jobs over the next decade, with recruitment for chefs, drivers, and catering attendants beginning in 2026.

WSI’s Vision for a Connected, Efficient Airport

WSI CEO Simon Hickey emphasized the airport’s rapid progress and its appeal to top-tier airlines, stating:

“dnata’s presence in our Cargo Precinct offers significant operational efficiencies, including direct airside access and seamless integration with the terminal. Additionally, WSI’s location in Sydney’s multicultural heartland provides access to some of Australia’s best local produce, further elevating inflight dining experiences.”

The 3,200 m² facility will offer the latest sustainability initiatives, featuring energy-efficient equipment, a recycled water system, and a waste treatment plant. As demand grows, dnata can expand the site to 6,400 m², ensuring long-term scalability.

Construction is underway, and completion is expected in late 2026, in line with WSI’s planned opening.

All photos courtesy Dnata

JetBlue is kicking off the spring travel season with onboard upgrades, bringing its passengers fresh flavours, premium snacks, and new entertainment options.

From an expanded beverage lineup to curated seatback content, the airline continues to refine its inflight experience across all cabins.

Even More Snacks for EvenMore® Customers

JetBlue’s EvenMore® customers will now receive a premium snack as part of their perks: Tiny Tate’s Chocolate Chip Cookies.

These bite-sized treats from the renowned New York-based brand offer the same crispy texture and buttery flavour as their classic counterparts.

New Beverages in Core

JetBlue’s Core cabin passengers can now enjoy a new beverage lineup.

The airline has introduced Montauk Brewing Company’s Surf Beer, a crisp golden ale with a smooth, slightly hoppy taste, brewed on Long Island’s East End.

Additionally, blackberrybubly® is replacing limebubly®, giving passengers a bold and fruity new sparkling water option.

Mint Class Dining & Wine Refresh

JetBlue’s premium Mint class is rolling out a refreshed seasonal menu featuring new wine selections and elevated dining experiences. February’s selections include sparkling JJ Vincent Crémant de Bourgogne, crisp Burgans Albariño, rich Domaine Roulot Bourgogne Blanc, and a Cousins Napa Cabernet Blend.

March will see the introduction of Dama Brut Nature Cava, a bright Spanish sparkling wine, and Buona Notte Mortadella Skin Contact, a floral orange wine.

On select flights, Mint passengers can savour an all-new Caribbean-inspired menu with grilled mahi mahi with plantain mash and pineapple, jerked chicken with Pad Thai noodles, and a marbled sweet potato cake with coconut rum cream sauce.

Meanwhile, on transatlantic and domestic flights, Mint customers will continue to enjoy Bar Pasquale’s Mediterranean-infused menu, featuring dishes like baked rigatoni with wild mushrooms and ricotta pancakes with lemon marmalata.

JetBlue continues to elevate its inflight experience, blending premium flavours and thoughtful perks across all cabins. Whether it’s a refreshing new beverage, an upgraded meal in Mint, passengers can expect an upgraded experience.

All photos courtesy of Jetblue

Thai Airways has introduced an exclusive caviar service for its business class passengers, following Qatar Airways’ decision to enhance its business class dining with caviar last year.

The airline has partnered with Caviar Giaveri to serve Siberian Classic Caviar onboard flights from Bangkok to Europe.

The airline confirmed the news in a social media post on January 31.

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A post shared by Thai Airways (@thaiairways)

Caviar Giaveri, an Italian producer known for its commitment to sustainability, operates the world’s most diverse sturgeon farm, breeding ten species.

All of Caviar Giaveri’s sturgeons are of Russian origin, including the highly prized Huso huso, the species responsible for the renowned Beluga caviar.

A Premium Culinary Offering

The caviar service will be presented with a rotating selection of first-course accompaniments:

January, May, September: Tuna Tartare & Avocado Tartare

February, June, and October: Jumbo Crab Tian with Spicy Truffle Dressing

March, July, and November: Grilled Hokkaido Poached Tiger Prawn & Green Apple

April, August, December: Foie Gras Laab

The Caviar Trend in Aviation

Thai Airways’ introduction of caviar service comes just months after Qatar Airways announced its own business class caviar experience in September 2024.

Qatar Airways now serves 15g of Baerii caviar from Siberian sturgeon, accompanied by Balik-style salmon, blinis, Melba toast, crème fraîche, chopped chives, red onion, and crumbled hard-boiled egg, on select long-haul routes ex Doha.

The growing demand for elevated business class experiences has prompted airlines to refine their meal offerings, reinforcing their commitment to premium service.

Qatar Airways has taken its Oryx Kids Club to the next level with a brand-new range of tech-inspired amenity kits designed to entertain young travellers like never before.

The fifth installment in the airline’s beloved kids’ program – introduces a digital adventure, allowing children to dive into the Marvellous Metaverse.

With augmented reality (AR), hidden clues, and interactive puzzles, kids onboard can now explore a world of pixels, neon colours, and glow-in-the-dark surprises.

What’s New?

For Infants: Soft plush toys, including a cuddly Orry with blinking eyes and a Faaiz plush blanket with a character hood.

For Young Kids (3-6 years old): Fun, block-themed kits with interactive games, puzzles, and stickers that bring the Oryx heroes’ digital adventures to life.

For Older Kids (7-10): Next-level kits featuring 3D glasses, fidget toys, glow-in-the-dark elements, and a Marvellous Metaverse Fun Park board game packed with hidden surprises.

A Digital Adventure at 30,000 Feet

Each kit has a QR code that unlocks a 3D interactive experience—from flying the Skyblazer through augmented reality to uncovering hidden treasures in a virtual world.

Beyond the fun packs, kids’ meal trays get a makeover with colourful Oryx-themed liners, napkin rings, and snack boxes that keep the adventure going throughout the flight.

Designed in collaboration with Buzz, Qatar Airways’ latest kids’ program continues to push the boundaries of inflight entertainment, ensuring young travellers stay engaged in the air and beyond.

Hong Kong, January 24, 2025—Plaza Premium First has announced the launch of its signature Artisanal XO Sauce.  

It will be available exclusively at Plaza Premium Lounges and dining venues at Hong Kong International Airport starting January 27, 2025.

A Culinary Heritage Crafted by Hand

Since its inception in 2007, the Plaza Premium XO Sauce has been integral to the lounge‘s gastronomic offerings. It is handcrafted by skilled Chinese chefs without machinery.

Initially inspired by the flavours of the iconic fish ball noodle soup served at the lounges, the XO Sauce has evolved into a versatile condiment travellers enjoy.

The recipe uses ingredients like dried scallops, dried shrimp, and shrimp roe, creating savoury, spicy, and umami notes—ideal for elevating dishes such as rice rolls, fish siu mai, and more.

“We are confident that our relationship with travellers and Plaza Premium First will grow strong as this offering expands to inflight menus and more lounges worldwide,” a Plaza Premium Group spokesperson shared.

A Gourmet Keepsake for Home and Travel

Plaza Premium First makes its XO Sauce available beyond the lounges. It is perfect as a gift or for your kitchen. The sauce encapsulates Hong Kong’s rich culinary heritage and is free from preservatives.

Where to Find the XO Sauce

The Artisanal XO Sauce is available at the following locations within Hong Kong International Airport:

Plaza Premium First (near Gate 1)

Plaza Premium Lounge (near Gates 1, 35, and 60)

TGM and Root 98 (Arrival Halls A & B, Terminal 1)

The product is priced at HKD 288 for 180g or HKD 188 for 100g.

Aegean Airlines passengers can now enjoy a new, nutritious snacking option, thanks to a collaboration with the Greek healthy snack brand PALSE.

PALSE, a company focused on transforming pulses into tasty and nutritious snacks, has partnered with Aegean and Olympic Air to add its Crunchy Peas – Sea Salt & Pepper flavour to the airline’s offering for domestic flights.

Pulses like chickpeas, lentils, and beans are naturally high in plant-based protein and fibre while low in fat and calories.

PALSE’s snacks are crafted to offer a nutritious, satisfying crunch, making them an ideal option for health-conscious travellers seeking guilt-free indulgence at 30,000 feet.

This collaboration starts with Crunchy Peas in a convenient 22g bag, but the company has hinted at future expansion.

PALSE offers a diverse range of pulse-based snacks, including spicy beans, roasted corn, and even sweet chickpea treats, and looks forward to growing its presence in Aegean Airlines’ inflight catering.

“We are confident that our relationship with Aegean Airlines will grow strong and our offering to inflight menus will be expanded even more,” said a PALSE spokesperson.

As Aegean Airlines continues to enhance its onboard offerings, this partnership aligns with its commitment to diverse, high-quality snack choices for passengers.

For more information on PALSE’s product range, visit www.palse.gr.

Wiesbaden, January 21st 2025 – Omnevo has successfully launched its end-to-end digital retailing platform for Air Dolomiti, marking a significant milestone in onboard retail innovation.

The new platform, launched on January 1st, integrates smoothly with Air Dolomiti’s systems to enhance the #paxex and improve operational efficiency.

A Seamless Integration

Omnevo’s solution streamlines onboard retailing by integrating flight and crew rostering with payment systems.

Peter Coelho, Chief Operating Officer at Omnevo, said:

“We are thrilled to partner with Air Dolomiti to deliver a cutting-edge solution that bridges operational excellence with superior passenger service.”

Air Dolomiti’s Head of Inflight Product, Steve Troian said:

“This partnership represents a new chapter for Air Dolomiti, where we are setting new benchmarks for inflight retail. By combining advanced technology with comprehensive crew training, we have enhanced the onboard experience for our passengers and operational ease for our crew.”

The launch followed months of preparation, including crew training and process integration, to ensure a successful go-live.

Air Dolomiti is poised to set new standards in inflight retail, combining passenger-centric services with innovative technology to redefine regional air travel.

Dubai, UAE, 17 January 2024 – Emirates is redefining vegan inflight dining with an expanded menu that combines innovative ingredients, global flavours, and culinary excellence. As more travellers embrace plant-based lifestyles, the airline continues to set itself apart by offering thoughtfully crafted vegan dishes.

Vegan Innovation for a Global Audience

Marking Veganuary, Emirates showcased its vegan cuisine with a workshop led by Emirates Flight Catering’s talented chefs.

The chefs experimented with cutting-edge ingredients, including a solid egg substitute made entirely from legumes, featured in dishes like spicy shakshuka, and a vegan pastry sheet transformed into savoury cannelloni.

The airline’s impressive vegan offering spans more than 300 plant-based recipes served across 140 destinations.

Ingredients are carefully sourced from global suppliers, such as Beyond Meat (USA), Qian Ye tofu (Japan), and Linnolat organic dark vegan chocolate (France).

Emirates collaborates closely with pesticide-free produce from Bustanica, the world’s largest hydroponic vertical farm.

Vegan Dining Options Across All Classes

Emirates caters to vegan customers with curated menus tailored to each cabin class:

First Class: Creamy polenta cake with thyme mushroom ragout and desserts such as warm chocolate fondant with salted caramel sauce elevate the vegan experience.

Economy Class: Crêpes with sautéed vegetables, curried vegetable puffs, and chocolate mousse cake with blackberry crumble.

Premium Economy: Braised mushrooms in five-spice soy sauce with jasmine rice and desserts like chocolate tart with apricot compote.

Business Class: Thai red curry tofu with aubergine and tropical coconut pineapple cake.

“At Emirates, we’re proud to lead the way in vegan inflight dining by combining culinary excellence with innovation,” an Emirates spokesperson shared.

“From integrating sustainable ingredients like Bustanica produce to crafting menus that cater to a growing global demand for plant-based cuisine, we’re elevating the travel experience for all our customers.”

The airline recently introduced vegan milk servings in Economy and Premium Economy, with over 30,000 customers monthly selecting this option for coffee and tea.

(All photos courtesy of Emirates)

SEPANG, 20 January 2025 – Santan, AirAsia’s inflight food and beverage brand, has unveiled a range of new offerings. Highlights include the introduction of the Santan Value Combo, a festive 8 Treasure Rice Bowl for the Lunar New Year, and the return of the iconic OG Burnt Cheesecake (with a twist).

Passengers on AirAsia flights (flight code AK) lasting under 75 minutes can enjoy budget-friendly combos by pairing a Santan drink with a light snack or meal.

Available snacks and meals include:

• Chicken Curry Puff – MYR1
• Cranberry Cream Cheese Oyaki Bun – MYR2
• Nasi Lemak Light – MYR4

For longer flights, Santan offers special deals across all AirAsia and AirAsia X routes, featuring the crowd-favourite Pak Nasser’s Nasi Lemak:

• Light Combo: Small nasi lemak + 1 drink | MYR10
• Classic Combo: Standard nasi lemak + 1 drink | MYR19 (MYR25 for AirAsia X flights)
• Jumbo Combo: Double portion nasi lemak + 1 drink | MYR23 (MYR28 for AirAsia X flights)

Lunar New Year

Santan introduces the festive 8 Treasure Rice Bowl, a dish inspired by Chinese traditions symbolizing prosperity, health, and longevity. It features ingredients like Claypot Chicken, Bok Choy, Ginkgo Nuts, and Chinese Sausage.

The OG Burnt Cheesecake

Santan’s 2025 menu also marks the comeback of the OG Burnt Cheesecake, now reimagined with 50% less sugar as part of the Club Zero initiative. Made with zero-calorie sweeteners.

Catherine Goh on Santan’s Vision

“At Santan, we’re rewriting the narrative of airline dining. The days of bland, uninspiring meals are over—we’re bringing vibrant flavours and high-quality experiences at great value prices to the skies,” said Catherine Goh, Chief Executive Officer of Santan.

“From the festive 8 Treasure Rice Bowl to the guilt-free Burnt Cheesecake, our menu celebrates culture, innovation, and joy. Combined with wallet-friendly prices and café-grade beverages, we’re proving that food served onboard can be something to enjoy and remember.”

(All photos courtesy of Air Asia)

Air France is enhancing the customer experience with its first signature home fragrance.

Set to launch on January 15, 2025, the scent will be available in select Air France lounges and was developed in partnership with perfumer Francis Kurkdjian

Francis is famous for designing Le Mâle by Jean Paul Gaultier and has collaborated with brands such as Guerlain, Dior, and Armani.

As the Artistic Director of Maison Francis Kurkdjian and the Creative Director for Parfums Christian Dior, his name is synonymous with excellence and innovation in perfumery.

The fragrance was crafted over two years and combines the sunny vibrancy of mimosa from the South of France with jasmine, rose, and soothing musk, creating a scent that embodies calmness and elegance.

Inspired by the idea of “a ray of sunshine on the wings of an aircraft,” it honours the airline’s Concorde legacy.

The fragrance will first be available in Air France lounges at Paris-Charles de Gaulle, including the lobbies and La Première suites, and will expand to other lounges around the world in 2025.

A Multi-Sensory Experience

Air France is engaging all five senses in its customer journey:

Sight: Elegant uniforms and lounge designs.

Taste: Inflight menus developed by top chefs.

Touch: Premium materials are used in seating.

Sound: Curated inflight playlists

Smell: The new AF001 Fragrance.

Fabien Pelous, SVP of Customer Experience, stated, “The Air France travel experience now elevates all five senses.”

(All photos courtesy of Air France and Laurent Humbert)

Cathay Pacific Partners with Michelin-Starred Yat Tung Heen to Elevate Inflight Dining

Cathay Pacific is bringing the flavours of Hong Kong’s culinary scene to the skies with an exciting new partnership with Michelin-starred restaurant Yat Tung Heen.

Beginning January 2025, Premium Economy and Economy passengers on select flights from Hong Kong will experience classic Cantonese dishes crafted by Chef Tam Tung.

This collaboration is part of Cathay’s “Hong Kong Flavours” initiative, designed to celebrate the city’s diverse food culture and deliver authentic local cuisine to passengers across all cabins.

Bernard Mills, Cathay’s Head of Dining and Hospitality, highlighted the significance of this partnership, stating, “Yat Tung Heen shares our vision for showcasing the best of Hong Kong’s food culture. It’s about authenticity and quality, and we’re thrilled to offer these flavours to our customers.”

Cantonese Excellence at 35,000 Feet

Passengers can look forward to a thoughtfully curated inflight menu featuring signature dishes from Yat Tung Heen.

In Economy Class, the highlight is a chilled marinated cherry tomato appetiser with preserved plum – a tangy starter meticulously adjusted to account for flavour changes at altitude.

For mains, Economy passengers will enjoy baked chicken with aromatic ginger and aged mandarin peel or the iconic gu lou yuk – sweet and sour pork coated in a rich orange glaze with fresh pineapple and bell peppers.

Premium Economy offers Chiu Chow-style smoked duck breast served with pickled mustard greens marinated in galangal and heartier options like braised beef brisket and tendon in chu hou sauce.

The menu also includes crispy halibut with soy sauce, braised bamboo pith, and baby choy sum.

“Creating consistently exceptional meals in Premium Economy and Economy is no small feat,” Mills remarked.

“The challenge lies in producing dishes at scale while maintaining the quality that Cathay is known for. Yat Tung Heen was an ideal partner, bringing expertise and creativity to the table.”

Chef Tam and Cathay’s inflight dining teams worked closely to fine-tune each dish for inflight conditions.

“We wanted to bring Cantonese culinary heritage to travellers, and the process involved countless tweaks to ensure the right balance of flavours at altitude,” said Chef Tam.

This isn’t Cathay Pacific’s first foray into Michelin-starred inflight dining.

Previous partnerships have included esteemed Hong Kong restaurants like Duddell’s and Louise, but this is the first time such focus has been placed on Economy and Premium Economy cabins.

Passengers from Hong Kong can look forward to sampling these Cantonese delights on select routes in 2025, further enhancing Cathay Pacific’s reputation for delivering exceptional inflight experiences.

(All photos courtesy of Cathay Pacific)

JetBlue Mint Gets Sweeter with Exclusive Collaboration

JetBlue is taking its Mint experience to the next level by adding a delicious new treat – freshly baked cookies from the dynamic sister duo behind Twins That Cook.

Starting in 2025, select JetBlue Mint flights will feature the O.G. Cookie, a signature creation by Aria and Maya, two passionate bakers from Massachusetts who turned their love for sweets into a thriving business.

Source: Twins that Cook

The collaboration continues JetBlue’s tradition of spotlighting artisanal treats and partnering with innovative bakers.

JetBlue has previously worked with New York-based Milk Bar, founded by Christina Tosi. Milk Bar’s signature Compost Cookies became a beloved part of the Mint experience.

In 2014, the airline teamed up with Mah-Ze-Dahr Bakery to serve passengers their pastries and sweets.

Twins That Cook joins the roster, bringing their nostalgic and heartfelt touch to the premium cabin. The O.G. Cookie combines crunchy edges, a gooey centre, and a hint of sea salt.

JetBlue Mint’s focus on offering premium, home-like comforts at 35,000 feet aligns perfectly with the essence of Twins That Cook. The sisters said, “Biting into something warm and sweet feels like home. Home is where the heart is, and you find love there.”

For the sister duo, this partnership is a dream come true. After countless hours testing recipes and scaling production, their cookies have made it to the skies.

“Having our cookies up in the sky is next level!” they shared in an Instagram post.

What started as a two-person operation has grown into a full-fledged company with staff, a commercial kitchen, and a high-flying collaboration with JetBlue.

Passengers flying JetBlue Mint can look forward to this product as part of their premium onboard experience.

Thai Airways Street Food Market Offering

Thai Airways is bringing the flavours of Thailand’s bustling street food markets to the skies, offering passengers a taste of authentic local cuisine at 30,000 feet.

In an exciting partnership with Dusit Foods and Pinto Hub, the airline has introduced a curated selection of iconic Thai dishes in Economy Class on outbound international flights departing from Bangkok.

Featured dishes include:

Khao Soi Kai – A Northern Thai specialty featuring creamy, spiced coconut curry with egg noodles and tender chicken. This dish hails from Khao Soi Lamduan Fah Ham in Chiang Mai, an eatery famous for preserving this traditional recipe. Its enticing aroma will transport passengers to the streets of Chiang Mai.

Crispy Noodles with Chicken in Thick Gravy – A savoury, comforting classic from Nam Tian by Khanta, representing over 80 years of culinary expertise. This dish captures the essence of Thai-Chinese fusion flavours that are beloved across generations.

Chicken Massaman Rice with Fried Vegetables – A Southern Thai dish paired with vegetables.

Stir-fried Basil Chicken with Rice & Fried Egg – A Thai favourite, bursting with bold basil and garlic flavours, sourced from the kitchens of Ban Yi San.

Thai Airways takes pride in promoting local flavours by serving these beloved dishes on flights. Moreover, it’s creating new growth opportunities for Thai small and medium-sized enterprises (SMEs), small restaurants, and farmers, a move that deserves appreciation.

(All photos courtesy of Thai Airways)