Finnair A350 Business Class_Seat_Sleeping_Position (3)

Finnair wins major awards for new Business Class cabin and onboard service

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Finnair A350 Business Class_Seat_Sleeping_Position (3)

Finland’s flag carrier Finnair has won the gold award in this year’s best ‘Cabin Concept’ category at the Onboard Hospitality Awards for its new long-haul cabin design.

Finnair long-haul cabins feature a brand-new Business Class with an eye-catching, non-reclining seat with fixed living space, as well as a new Premium Economy cabin and refreshed Economy cabin in a sleek new Nordic design.

the carrier’s long-haul offering also helped the airline to win the ‘best onboard textiles’ category for its premium economy neck pillow and woven blanket designed in partnership with Marimekko.

The new tableware designed in partnership with Iittala was also highly commended in the category of “onboard service equipment for passengers”.

David Kondo, Finnair Head of Customer Experience and Product Design, said: “The feedback from our customers and the market for our new long-haul product has been overwhelmingly positive and we are thrilled that Finnair is being further recognised with wins from both the Onboard Hospitality Awards and the International Yacht and Aviation Awards.

“We’d like to thank all of our supplier partners and our dedicated staff who worked for this program over the many years of development to make this experience a reality.”

Finnair was also a finalist for ‘Cabin Concepts’ in the Crystal Cabin Awards 2022 taking place in Hamburg on 14 June, and in addition, the carrier received the APEX 2022 Passenger Choice Award for best Wi-Fi in Europe.

Collins Aerospace reveals new modular thermoelectric cooling system

By Aircraft Interiors Expo 2022, Catering, FeaturedNo Comments

Collins Aerospace has revealed its new modular thermoelectric cooling system that is scalable to fit a variety of applications throughout an aircraft’s interior.

SpaceChiller quietly and efficiently chills compartments to food-safe temperatures without the use of refrigerants that may impact global warming.

Collins Aerospace says airlines can benefit from flexibility in service, storage and space without sacrificing room for passengers and flight attendants, with applications ranging from premium suites and passenger social zones to single galley inserts and whole cart bays.

“The availability of chilled refreshments at one’s fingertips or in a designated passenger social zone is a luxury for travellers and delivers benefits to airlines and operators,” said Jeff McKee, Director of Interiors Customer Experience and Design at Collins Aerospace.

“SpaceChiller provides compact and convenient chilling capacity to areas that were previously limited, unable to be chilled at all or required much larger volumes of galley chillers to provide a similar service. The expanded chilling footprint enhances airline service and catering options without increasing cabin crew workload.”

The team behind SpaceChiller began focusing on the cabin application of the solution in the middle of 2021 but the technology has actually been in development since 2007 and there has been significant investment into this technology over the years.

The product is ready to be offered to the market and Collins Aerospace is working on the industrialisation stage right now, as well as integration.

SpaceChiller is a solid-state chilling module that leverages thermal management technology developed for high-power electronics and avionics cooling, resulting in a highly efficient thermoelectric system compared to existing equipment that uses traditional cooling technologies.

The solution offers flexibility and enables carriers to move away from centralised cooling systems, taking less space due to its compactness and where it can be placed in the cabin.

SpaceChiller is a finalist in the Passenger Comfort category of the Crystal Cabin Awards.


Bucher to showcase new aircraft cabin products at the Aircraft Interiors Expo

By Aircraft Interiors Expo 2022, Catering, Featured, InteriorsNo Comments

Bucher will be displaying new innovations at the Aircraft Interiors Expo in Hamburg next week. These include a 16g “Bionic” aircraft cabin partition wall in full production specification and an ultralight foldable baby bassinet which can be attached to any bulkhead monument.

Bucher says the company’s lightweight partition solutions enable airlines to reduce weight, lowering emissions and saving fuel, and are the latest in a line of products integrated into Airbus A320 family aircraft and in service with many airlines worldwide.

The baby bassinet can be reduced to a small handbag in size, resulting in more than 50% space savings. This offers more flexibility in the use of storage space for cabin crew, but still provides maximum sleeping comfort for babies.

Bucher will also be unveiling a number of enhancements to its innovation galley. These include integrated inventory and power management systems, as well as a new integrated induction charging station for beverage carts which has been developed in cooperation with SkyTender Solutions.

Bucher will also be showcasing customisable branding elements for galleys as well as a compact self-service counter including a continuously adjustable roller blind for off-service hours. The company’s new “Olympia” premium class swing-up food tray table will also be displayed along with the company’s wider portfolio of tray table solutions and high-end supports for tablets.

Bucher’s insulated in-flight trolley ARCTICartTM and the first in-flight service cart with high-performing insulation will also be on display with new design in half-size and full-size versions for the first time.

Beat Burlet, Chief Executive Officer of Bucher commented: “This new range of innovations we are unveiling reflect Bucher’s ambition to develop products that enable airlines to enhance the passenger experience in their aircraft cabins. We are delighted to be returning to the Aircraft Interiors Expo in 2022, and look forward to showcasing our proven portfolio of products to airlines from across the globe.”

Bucher is located at booth 5D60 in hall B5 at the Aircraft Interiors Expo.

Air New Zealand menu

Air New Zealand unveils its new menu

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Air New Zealand menu

Air New Zealand has unveiled its new in-flight menu which highlights the finest New Zealand produce.

The carrier’s new Business Premier menu showcases the best of Aotearoa on a plate, including local ingredients like Southland Lamb Prosciutto, Hawke’s Bay extra virgin olive oil and mānuka smoked free-range chicken from the Waikato.

The menu will be officially launched and rolled out on all long-haul routes from October.

Air New Zealand General Manager Customer Leeanne Langridge says: “We all know how important food is when travelling and what a difference it makes to our customers to be served a tasty meal full of fresh, local produce while on their journey.

“Our inflight meals showcase the best of New Zealand produce to the world, and also gives our Kiwi customers a taste of home from the moment they are welcomed onboard.

“Through customer research we found our Premium customers wanted more choice in the air, so we’ve added a build your own component to the main meal service. Customers can add the likes of seared salmon from Marlborough, free-range chicken from Waikato or bacon for greater protein, or streamed green vegetables or fresh, crisp salads picked straight from orchards and fields in Gisborne, Waikato or the Manawatū.”

Many of the meals like the artisan pasta bowl and superfood salad are also vegetarian, giving our customers plenty of meat-free options. The carrier will be refreshing its Premium Economy and Economy menus at the same time.

According to Air New Zealand, sustainability has been at the forefront of developing the new menu, and the airline will also be rolling out new sustainable serviceware in all cabins which reduces weight and single-use plastic on the aircraft.

WTCE sustainability report

WTCE report highlights sustainable catering operations

By Aircraft Interiors Expo 2022, Catering, Featured, InsightsNo Comments
WTCE sustainability report

A new report produced by the World Travel Catering and Onboard Services Expo (WTCE) in association with Food Case International, which breaks down the aviation industry’s biggest food & beverage sustainability challenges, reveals that cost and profitability are recurring themes for carriers and suppliers when asked about the issues they face and how they are tackling them.

Eliminating food and packaging waste and ‘light weighting’ aircraft are highlighted as key to using less fuel which reduces C02 emissions.
The report features interviews with AirAsia, Cathay Pacific, Scandinavian Airlines (SAS) and Icelandair and underscores several eco-concerns among carriers, which include minimising food and packaging waste.

When asked specifically what suppliers can do to help airlines meet sustainability targets, the operators agreed focusing on product packaging is key to tackling the issue. In terms of sustainable food and beverage offers on board, measures such as more pre-ordering, catering personalisation and meeting different dietary needs were listed.

Icelandair’s Iris Anna Groenewegen commented: “Airlines will offer a larger selection of fresh food options via pre-order to maintain (even increase) the service standards and offer a simpler selection onboard.”

Dinesh Tadepalli from, which supplies edible cutlery, commented: “Why can’t airlines use paper cups, or ask passengers to bring their own refillable water bottles?” In terms of food waste, he added: “On a lot of long-haul flights I see pre-made boxes of food containing multiple items such as nuts, cheese raisins or crackers. If waste is such an issue, why give so many options to one person if they aren’t going to consume them all.”

Polly Magraw, Event Director at WTCE said: “This study brings into sharp focus the immediate sustainability issues at stake in the aviation industry. Not only does it confirm the importance of eliminating food and packaging waste for both carriers and their suppliers, but it highlights some of the potential ways in which solutions might be found if everyone commits to working together. Sustainability is a key theme of this year’s event. I’d urge all the major partners – and competitors in the industry to use it as a forum to come together to share ideas and take the first steps towards a collaborative approach.”

WTCE is taking place on 14-16 June at the Hamburg Messe.

Finnair business class menu

Finnair launches new in-flight dining concept on board

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Finnair business class menu

Finland’s flag carrier Finnair has launched a new long-haul in-flight dining concept.

The new modern premium dining experience complements the Finnish carrier’s major investment that features a brand-new spacious Business Class, new Premium Economy and refreshed Economy cabins.

Long-haul Business Class customers on board Finnair’s flights can choose from up to six main dishes as well as smaller bistro-style dishes, while there will be an emphasis on casual dining in Premium Economy.

The new menus focus on offering pure, fresh flavours and draw upon the country’s famed Nordic heritage.

Eerika Enne, Finnair’s Head of Inflight Customer Experience, said: “To complement our new long-haul Business Class and Premium Economy cabins, we have completely rethought our service concept to offer a modern, contemporary and premium dining experience for our customers.

“Using the expertise of our Finnair Kitchen chefs, we have drawn upon our Nordic heritage to create menus which make the most of locally sourced produce, creating delicious dishes to enjoy in comfort at 39,000ft.”

The new concept menu also offers a swifter service option to make the most of customers’ rest and relaxation experience in the air.

The new menus include the carrier’s brand new “Northern Blush” signature cocktail and refreshed drinks selection, including Mikropolis’s Negroni cocktail, and featuring Finnish producers with whisky from Kyrö, gin from Helsinki Distillery and Valamo XO dessert wine.

Business Class customers can now enjoy a modern premium dining experience with smaller bistro-style dishes. Two cold dishes are followed by a hot dish and a side, both of which have three options also offering the chance to share dishes between travel companions.

The meals can be complemented with cheese, dessert and the new beverage selection, while a second, lighter meal such as breakfast or a light lunch is served before landing, depending on the time of the day.

In the new Premium Economy Class, the focus is on quality casual dining with a three-course main meal and two main dish options to choose from.

According to Finnair, the menu design was inspired by the recently launched littala Kuulas dining collection, created exclusively for Finnair by Harri Koskinen, one of Finland’s best-known contemporary designers.

Finnair has also significantly reduced single-use items and plastics on board by using more sustainable options.

Finnair Northern Blush drink

Finnair launches new signature cocktail for long-haul customers

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Finnair Northern Blush drink

Finnair has today launched a signature cocktail as part of its long-haul flight experience in all cabin classes.

The “Northern Blush” drink was created in partnership with Danish Mikropolis Cocktails, who have committed to delivering more than 800,000 drinks to Finnair customers.

The drink was especially mixed to match the magical Finnish sunsets of glowing red, orange and yellow and is infused with traditional Nordic flavours. It contains lingonberry, gin and a dash of orange peel, conjuring up the freshness of Finland’s forests thanks to nuances of citrus and a hint of juniper berries.

Customers at Finnair’s Helsinki lounges can also sample the new cocktail on the ground for two days following its launch, before it becomes exclusively available in the air.

Lauri Ahonen, Finnair Kitchen Concept & Category Manager, said: “Cocktails are a growing trend and have become a part of Finnair’s in-flight dining experience. With Mikropolis, we found a partner who could understand our sustainability goals and work with Nordic ingredients to produce on a large scale. Quality is at the core of our values, and with this collaboration we are able to offer an interesting and consistent cocktail selection to our customers onboard.”

The new cocktail is complimentary in economy class during the first meal service and can be bought for €8 per drink during the rest of the flight. Business Class customers will also be able to enjoy a tipple of Mikropolis’s Negroni on Finnair’s long-haul routes.

Finnair’s new elevated long-haul experience includes a new menu and service concepts to complement its brand-new Business Class and Premium Economy cabin.

Etihad's new Economy dining service LR

Etihad Airways unveils new economy class soft furnishings and tableware

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Etihad's new Economy dining service LR

UAE national carrier Etihad Airways has unveiled its new economy class soft furnishings and tableware. Both will be launched on board in the fourth quarter of the year.

The airline says the new products have been designed with sustainability and improved guest experience as primary objectives. The economy class experience will be upgraded with new soft furnishings and includes a 35% larger pillow with a 200 thread-count cotton cover made locally in the UAE, as well as a soft blanket made from recycled plastic on all flights.

The new dining experience features reusable tableware, part of a closed loop recycling system made from recycled high-quality plastic, thereby eliminating the use of single-use plastic. Etihad is also introducing quality stainless-steel cutlery in its economy cabin which upgrades the experience and also reduces single-use plastic.

Terry Daly, Executive Director Guest Experience, Brand and Marketing, said: “Etihad is trailblazing when it comes to sustainability in aviation. Following extensive research and development through our eco-flights over the past few years, we’re proud to reveal the first in a series of enhancements to our in-flight experience. Our commitment to sustainability doesn’t come at a compromise to the quality and thoughtfulness behind Etihad’s guest experience, and these innovative new products will further improve our offering. We look forward to rolling out this new experience across the fleet towards the latter part of the year.”

Etihad says its economy cabin is renowned for its spacious seating featuring a signature fixed wing headrest which provides optimal support for a restful travel experience. The carrier also offers Economy Space seating which provides an additional 4″ of legroom for every guest who chooses to upgrade to this option and Etihad’s passengers may choose neighbour-free seating in Economy for an additional fee.

This new launch follows the introduction of the carrier’s new Warner Bros. World Abu Dhabi themed children’s packs across its fleet in February and the unveiling of the new Airbus A350-1000 aircraft, which entered into service in March and features Etihad’s new interior cabin design – including the state-of-the-art economy and business class seating.

United Airlines is to purchase 270 new Boeing and Airbus aircraft - the largest combined order in the airline's history and the biggest by an individual carrier in the last decade

United to offer free spritz cocktails on flights to Italy

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United Airlines is to purchase 270 new Boeing and Airbus aircraft - the largest combined order in the airline's history and the biggest by an individual carrier in the last decade

United has announced it will be offering complimentary Spritz Society premium sparkling cocktails onboard certain flights to Italy.

The cocktails will be available on United’s expanded seasonal flights between Chicago and Milan from 6 May and the airline’s summer flights between New York/Newark and Rome starting 26 May. Customers can also buy Spritz Society cocktails for $2 in the Chicago O’Hare and Newark United ClubSM locations during the first month they’re available onboard from that airport.

According to United, Spritz drinks originated in the Veneto region of Italy in the late 1800s and have increased in popularity in recent years. “Spritz cocktails have become synonymous with summer and offer a taste of Europe. Given the drink’s origin, we thought what better place to serve them than on board our flights to Italy,” said Luc Bondar, United Vice President of Marketing & Loyalty and President of MileagePlus. “Our customers are going to love everything about these festive cocktails, especially the taste – one of the reasons we chose Spritz Society is their focus on quality natural ingredients.”

The cocktails are made with six ingredients or less in every can and include real white wine from grapes harvested in California. Available in four flavours, which include blood orange, pineapple, lemon and grapefruit, each 8.4 oz can contains 6% ABV and 120 calories.

“We’re excited to work with United to make Spritz Society available to their customers in select lounges and on two seasonal Italy routes,” said Spritz Society Founder & CEO Ben Soffer. “Spritz Society puts a fun twist on the classic Italian cocktail and is made with real wine, real flavours, and real ingredients – it’s the perfect beverage to enhance the Italian travel experience with United.”

Spritz Society
WTCE launches competition

WTCE shines a light on sustainable catering onboard

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WTCE launches competition

The World Travel Catering & Onboard Services Expo (WTCE) has released the first look at this year’s Taste of Travel programme.

The line-up features sessions focused on sustainable catering and the programme, curated in association with OnBoard Hospitality magazine and organised by editor Jo Austin, will feature a platform of educational content delivered through exclusive presentations, top passenger experience professionals and sustainability experts within the sector.

The programme will also see live demonstrations from some of the industry’s leading chefs, complemented by product sampling opportunities in the Taste of Travel Theatre.

Opening the first day of the programme, Marc Warde from Libero Special Meals will rationalise the dietary needs of special meal passengers whose requirements deserve to be placed at the top of the catering agenda. Joined by a panel of food and diet experts, they will lead a thought-provoking discussion on allergens, diets and the future of special meals onboard to enhance awareness on current meal codes.

WTCE event director Polly Magraw said: “We are very excited for the Taste of Travel programme to return to WTCE in person for the first time in three years. It is always a huge success and we can’t wait to welcome such a great line-up of chefs, consultants, airline and rail representatives to dissect the biggest trends currently dominating the industry. Ensuring customers receive the best passenger experience possible is the main priority, and the Taste of Travel Theatre aims to support this.”