pax apex/ifsa portland september 2015

Turkish Airlines spreads its wings

Turkish Technics new capabilities

Do & Cos chefs and services

Regional Report Turkey

APEX/IFSA PORTLAND

S E P T E M B E R 2 0 1 5 | V O L . 2 0 , N O . 6 | w w w . p a x . i n t l . c o m

Q and A with MHA President Ozer Balli

N E W S A N D A N A LY S I S F O R T H E P A S S E N G E R S E R V I C E S E X E C U T I V E

AMENITY KITS FOR KIDS p.52INNOVATIONS IN CATERING p.32 ANCILLARY REVENUE p.56

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PAX International26 Pearl Street, Mississauga, Ontario L5M 1X2, CanadaTel: (1 905) 821-3344Fax: (1 905) 821-2777website: www.pax-intl.com

PUBLISHERAijaz Khan

E-mail: [email protected]

EDITORIAL STAFFRick Lundstrom, Editor-in-Chief PAX International723 Jefferson Street, NEMinneapolis, MN 55413, USATel: (1 612) 378-0862Fax: (1 612) 378-0852E-mail: [email protected]

Melissa Silva, EditorTel: (1 905) 821-3344 x21E-mail: [email protected]

Contributors:

Mary Jane Pittilla

ART DEPARTMENTSarit Scheer E-mail: [email protected]

ADVERTISING OFFICESKevin Greene, Advertising Sales ExecutiveTel: (1 905) 821-3344 x31E-mail: [email protected]

PAX International is published eight times a year (January/February, March/April, May, June/July, September, October/November, December) by PAX International, 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada. International Distribution.

Subscriptions: $200 for one year; $300 for two years; $400 for three years. Art and photographs will not be returned unless accompanied by return postage. The views expressed in this magazine do not neces-sarily reflect the views and opinions of the publisher or editor. September 2015, Vol. 20, No. 6. Printed in Canada. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. PAX International magazine

ISSN 1206-5714Key title: Pax international

BILLIONSAT STAKEJust as we were closing this issue, and I was contemplating what to write about for this column, I had the good fortune of spotting the latest report

from the U.K. consulting firm Market-sAndMarkets that turned its attention to the fast-moving and ever-changing landscape of inflight entertainment and connectivity.

In a report released in early September, the company forecasted the market for IFEC. This year, the report projected that spending in the sector would top out at approximately US$2.85 billion, and over the next five years would increase at a compound annual growth rate of 15.23% with spending climbing to US$5.8 billion by 2020.

MarketsAndMarkets backed up its claims in an extensive report available for purchase. The 155-page report has 78 tables and 65 fig-ure spreads as it plots the market for all the companies that will be attending this years APEX Expo in Portland.

Like most of the coverage we and other media offer, MarketsAndMarkets breaks down the industry in segments that include content, connectivity and hardware. The latter portion still occupies the largest share of the spending now and during the forecast period.

A strong focus on innovation is being observed in the inflight entertainment and connectivity market, said a release on the report. The rich pipeline of innovative products in the inflight and connectivity

market opens up an array of opportunities.The major players are particularly focused

on making their products small and efficient, said the report. But, in addition, we found in our discussions with the major players that you can see in our IFE report, airlines are asking for more than technology. They are looking for answers and solutions to improve the passenger experience. IFE hardware pro-viders as a result, compete not only with each other, but also with a consumer electronic marketplace outside the cabin. A passenger steps aboard an aircraft and they expect an efficient and nimble experience every step of the way in their journey.

Geographically, MarketsAndMarkets found that North America is still the largest IFEC market, but Asia-Pacific will probably have a higher compounded annual growth rate. The company found that despite the healthy market demand, IFEC spending is also being hampered by high installation costs and challenges in content management and the cost of upgrading products.

All these issues and others will be hashed out at the APEX/IFSA Expo in Portland. Given the ups and downs the food service and IFEC markets have gone through over the past 20 or so years, these appear to be good problems to have.

Rick LundstromEditor-in-Chief, PAX International

www.pax-intl.com | PAX INTERNATIONAL | 3

EDITORS LETTER

PAX_Cuisine DPS_434X303 English.pdf 2015.2.4 3:20:44 PM

ContentsREGIONAL REPORT: TURKEY20 MAKING CONNECTIONS

Using its historic location as a crossroads to many cultures, Turkish Airlines is building a global network with new construction and bold plans that are now taking shape

26 HABOM MAKES ITS MARKTurkish Technics massive new facility holds the promise of product development, third-party maintenance and a sound future for the flag carriers repair needs

29 PARTNERS IN THE SKYDo & Co and Turkish Airlines have created an award-winning cooperation with one party supplying the expertise and the other supplying the diners

INFLIGHT CATERING INNOVATIONS32 INNOVATION LA CARTE

With travelers always looking for something new and airlines eager to please, caterers are exploring opportunities for bringing innovative offerings onboard

FOOD REPORT36 INFUSED WITH FLAVOR

Producers of condiments and dressings are using their skills and ingenuity to create ever more adventurous products for the airline foodservice industry

40 SWEET AND WHOLESOMEQuality, innovation and convenience are the watchwords for suppliers of desserts and sweets, as they respond to increasingly tough airline demands

BEVERAGE REPORT44 POPULAR FOR POURING

With the bar again open and complimentary on international flights, airlines in the U.S. are searching the world of mainstream and craft beers to find the right flavor combinations for trolleys

AMENITIES52 HAPPY KIDS, HAPPY FLIGHT

Although adults make up a larger percentage of travelers, children represent a target group that needs just as much amenity attention if not more to ensure a pleasant flight for all onboard

DEPARTMENTS

3 EDITORS NOTE

10 NEWS

16 PEOPLE NEWS

73 WHATS HOT

78 ASSOCIATION NEWS

78 CALENDAR

44

66

ON THE COVER:Photo courtesy of Turkish Airlines

S E P T E M B E R 2 0 1 5 | V O L . 2 0 , N O . 6

IFE AND CONNECTIVITY56 IN THE REVENUE STREAM

The inflight sales portion of an airlines ancillary revenue may be small, but carriers give the segment its share of scrutiny and devote human and technological resources to its success

61 IFE AND GUIDANCEIFE hardware providers have spent the summer adding customers, acquiring companies and honing the capabilities of their products for airlines that seek not only hardware, but also solutions to back it up

69 UP FOR RENT With passengers looking for more entertainment choices onboard, rentable portable IFE tablets are meeting the demand, while simultaneously providing airlines with an opportunity to earn ancillary revenue

COMPANY PROFILES66 SETTING THE STANDARD

Having served the onboard services industry for the last 20 years, Global Inflight Products has set a high standard for providing innovative, full-service and tailored solutions for airlines

70 GUEST COLUMNQSAIs special meals e-Audit from Medina Quality reflects the changing face of global travel

72 POSITIONING THE VECTORDecades of experience have gone into HAECO Cabin Solutions new economy class seat, which aims to maximize the passenger experience and meet the stringent demands of airline clients

6 | PAX INTERNATIONAL | SEPTEMBER 2015

UCAK HAVADAN 21x29.7cm ING.indd 1 19.08.2015 15:23

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PAX International Magazine and its talented team are completely focusedon accurately covering all aspects of the passenger experience and pro-viding a platform upon which industry players large and small can sharenews, developments and competencies with top airline, cruise and rail ex-ecutives and decision-makers. Since 1997, PAX Internationals bi-monthlyprint magazines and bi-weekly electronic newsletters have been servingexecutives onboard cuisine, sales, logistics, IFE, cabin connectivity, design,and passenger amenities with the latest and most trusted news and analy-sis in the world.

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Flying Food Servair SEA wins third awardEVA Air has awarded Flying Food Servair SEA the Gold First Place award for Long Haul Caterers for 2014.

This is Flying Food Servair SEAs third customer award in 2015. In addition to the Gold Award from EVA Air, the unit was named Best Caterer Long Haul in 2014 by ANA and Best Performance of 2014 (USA) by Asiana Airlines.

Our SEA team has earned this coveted award by providing consistently outstanding service and products for daily flights between SEA and TPE, said SEA General Manager David Whyte in the August announcement.

EVA has confirmed our commitment to industry leadership by presenting us with Gold Long Haul Catering awards in 2011, 2012 and 2014, plus its Silver Long Haul Catering Award in 2010, added Nicolas Rondeau, Flying Food Group Executive Vice President of Airline Sales.

EVA has been a Flying Food Servair SEA customer since 2002.

CATERING NEWS

EVA Air has been a customer of Flying Food Servair since 2002

LSG SKY CHEFS EXPANDS BUSINESS WITH AIR NEW ZEALANDLSG Sky Chefs has extended and expanded its business with Air New Zealand on existing contracts for Los Angeles, San Fran-cisco, Vancouver, London-Heathrow, Hong Kong and Shanghai for another five years.

LSG Sky Chefs has also been awarded new business with Air New Zealand for its customer service center in Buenos Aires and its joint venture operation in Tokyo-Narita, Cosmo Enterprise Co., Ltd. that was established as a partnership with Japan Airport Terminal Co., Ltd. (JATCO).

The business with LSG Sky Chefs is based on mutual trust and success gained over the past two decades, comments Christopher Luxon, CEO of Air New Zealand in the August announcement. LSG Sky Chefs has grown with Air New Zea-land to become our preferred catering partner serving us at the majority of our long-haul destinations around the globe.

Our growth opportunities in Japan are enhanced as a result of our partnership with LSG Sky Chefs, says Masao Saida, President of Cosmo Catering. The decision by Air New Zealand to move to Cosmo in Tokyo-Narita demonstrates how successful such a strategic partnership can be.

United now offering Cowshed Spa amenitiesUnited Airlines and Cowshed Spa, the premium spa and lifestyle brand of London-based Soho House & Co., are bringing travelers contemporary new amenities onboard aircraft and at more than a dozen United Club airport lounges.

Beginning August 1, United began offering Soho Houses Cow-shed skin-care products onboard in newly redesigned amenity kits for premium-cabin customers on intercontinental flights. WESSCO Inter-national helped develop the new bags for United and Cowshed Spa.

Cowsheds products are made in England from organic, wild-crafted and fairly traded plant extracts and essential oils. United passengers will enjoy formulations inspired by the scents of an English country garden, with playful names designed to lift spirits and relax travelers.

Soho Houses Cowshed skin-care products which received very positive feedback from customers and flight attendants will be a fresh addition to the products and services we offer Premium Cabin customers on United Airlines, said Tom OToole, Uniteds senior vice president and chief marketing officer. This is another step in enhancing our customers experience in flight and on the ground.

The new amenity kits are available on long-haul international flights to and from the United States. The premium, earth-tone kits contain Cowsheds moisturizing hand cream, Lippy Cow Natural Lip Balm and Chamomile Refreshing Towelettes. United Global First kits will also offer Cowsheds Quinoa Hydrating Daily Moisturizer and Jasmine Toning Eye Balm.

The kits contain a variety of other items, such as socks and an eye mask both with signature designs tissue, ear plugs, a toothbrush, toothpaste and dental floss. Premium-cabin lavatories on dozens of aircraft in Uniteds international fleet are offering Cow-shed Chamomile Refreshing Toner and Lavender Gentle Cleanser.

Natural products from Cowshed Spa now on United


NEWS

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Flightweights new range of secure, lightweight aviation galley carts has been certified airworthy and fit to fly by European Aviation Safety Agency (EASA) following extensive testing.

As of July, the U.K. companys SmartCart now has full airworthi-ness certification to the following standards: ETSO C175, EASA CS25 amendment 15, Airbus Technical Specification 2520M1FO10200, Airbus directive ABD0031 and FAA Advisory Circular AC20-162.

SmartCart comes with the AirGuard 2 system to improve security and reduce instances of theft. Five-digit codes are used to create clone-proof seals every time a cart is accessed with a personal proximity card, which can identify more than 25,000 individual cabin crew and service staff. The system latches the cart from multiple points, meaning it is secure and helps to reduce instances of theft and tampering.

AirGuard 2 also enables users to trace access via electronic key cards so they can run off reports and see who accessed the cart, and when. Data is transmitted through cloud technology.

The modular, ergonomic construction around a central aluminium frame means panels can be repaired and replaced with ease and at a low cost, according to the firm.

Single and double standard size Atlas carts are available, with

individual panels manufactured from lightweight, heat-resistant FibriRock. The FibriRock bio-sourced panels enable the SmartCart to be the lightest 50 kilogram-rated galley cart to pass the 21G certification.

SmartCart is 100% recyclable (including electronic equipment through the Web Enabled Enquiry/WEE system), helping to reduce wastage and meet CSR targets. The cart also makes a significant contribution to carbon offset calculations thanks to its lightweight design, Flightweight said.

Flightweights secure galley carts gain EASA certification

The SmartCart security system on the Flightweight trolley

COMPANY NEWS

FLYFIT PRODUCTS NOW ON BRITISH AIRWAYSFlyFit ambient gluten-free yogurts are now being served on British Airways, and the Dutch companys product will also be part the menu for service men and women in the U.K. Royal Air Force by the end of this year.

The yogurt now on British Airways has no preservatives and a nine-month ambient shelf life. It is on all the airlines routes flying from Africa to Europe and expanding currently to other regions worldwide. It is available in raspberry, peach passion fruit, cherry, strawberry and natural flavors.

FlyFit yoghurt is being served onboard carriers including, Virgin Atlantic, Garuda Indonesia, EVA Air, and Singapore Airlines and also carried by many other airlines as part of their crew meal.

Passengers can find Flyfit yogurts on BA flights within EuropeDeltas new snack selection for international pre-arrival

A COOL EXPANSION FOR TEXAS-BASED MEAL BOX SUPPLIEROakfield Farms Solutions has launched chilled breakfast meal boxes in the United States. Developed with Delta Air Lines, the international pre-arrival meal boxes improve galley packing and enhance the pas-senger experience with a more efficient, quieter service.

The menus feature recognizable brands like Yoplait Greek yogurt, coupled with other traditional breakfast items, such as bagels, croissants, and cheese, which are changed seasonally.

While Oakfield Farms sister division in Europe has been supplying airlines with chilled meal boxes for several years, this launch is the companys first fresh meal initiative in the U.S.


NEWS

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BOS80625_PAX.indd 1 7/21/15 1:59 PM

COMPANY NEWS

Montys Bakehouse UK Ltd unveiled its refreshed portfolio of prod-ucts, packaging, website and company statement to reflect its new visual identity, with the tagline Travel with Taste.

The brand refresh coincides with the launch of its Abu Dhabi bakery, and the extended reach of the company brand into Asia and North America. Along with companys logo and graphics, new color palettes have been introduced to communicate the full depth and breadth of their range.

It was important that the refreshed brand identity reflected the story of Montys Bakehouse while being able to represent the future of the brand, showcasing its core attributes of quality, innovation and service which have always been at the heart of the business, said a late-August release from Montys. This will be applied to all communications materials and websites from September including www.montysbakehouse.co.uk.

Design consultancy PriestmanGoode has developed new aircraft cabin interiors for SWISS International Air Lines.

The designs, which will be implemented on the carriers fleet of 777-300ER aircraft, include First Class, Business Class, monu-ments, galleys, entrances as well as consulting on trim and finish in Economy Class.

The color palette throughout the cabin has been updated to richer, more sophisticated tones, aligning the wide body aircraft with the rest of the fleet.

The First Class seat has a two-meter fully flat bed; a color and materials palette of warm browns, greys and accents of European oak wood; three privacy options fully open, semi open or fully enclosed; personal wardrobes, the doors of which can be pulled out to create a partition, offering passengers complete privacy; a 50%-plus increase in personal storage compared with the previous seat; and a 32-inch monitor.

The First Class space also incorporates a perforated wood panel and bespoke reading lamp carrying the design language from the SWISS airport lounge onto the aircraft. Also featured is a Corian cocktail table surface with integrated lighting and a table made in a solid wood veneer.

The Business Class cabin features seats developed from the airlines previous Business Class seat, which was designed specially for SWISS. The colors and materials palette has been updated to tie in with the First Class cabin and offer a consistent design language throughout the aircraft.

Key features such as headphone hangers and straps for storing tablets/magazines have been added to create a comfortable and practical environment. Personal stowage has also increased.

The trim and finish has also been updated in Economy Class. SWISS is one of the only airlines in the world to feature a light-colored

seat in this class. The entrance to the aircraft features an illuminated welcome panel,

and the illuminated world map in a wood finish mirrors to match that in the reception of the SWISS lounges at Zurich Airport. The front bulkhead in both First and Business Class features a Matterhorn print, referencing Switzerlands famous mountainscape.

We took inspiration from Switzerlands design and craft heri-tage, as well as SWISSs own brand identity, including the air-lines headquarters and flagship lounges in Zurich, said Nigel Goode, Co-Founding Director of PriestmanGoode. The resulting cabins are luxurious, elegant and timeless with a lightness of touch, precise craftsmanship and attention to detail that embody the SWISS brand.

Some of the products included in the refresh at Montys Bakehouse

First Class on SWISS Internationals 777-300

Montys marks new selection with packaging and website revamp

PRIESTMANGOODE REFRESHES CABIN DESIGN FOR SWISS INTERNATIONAL

Montys picture


NEWS

InnoTrans 201620 23 SEPTEMBER BERLINInternational Trade Fair for Transport TechnologyInnovative Components Vehicles Systems

innotrans.com

ContactMesse Berlin GmbH Mr. Erik SchaeferMessedamm 22 14055 Berlin GermanyT +49 30 3038 2034F +49 30 3038 [email protected]

PaxInternational_InnoTrans2016_TravelCatering_105x297_en2.indd 1 01.09.2015 16:03:28

Forbes new CEO of Alpha LSG Alpha LSG appointed Alex Forbes as Chief Executive Officer in mid July.

He replaces Axel Bilstein who has left the business for personal reasons to return to Germany where he will take up a new position within LSG Sky Chefs.

Forbes joined Alpha LSG when the joint U.K. venture was launched in 2012 and has been the Chief Operating Officer since July 2013. He has spearheaded the companys regional operation and played a key role alongside Bilstein

in the launch of the joint ven-ture, including restructuring and integration of the business and facilities.

A l p h a L S G h a s a l s o announced Ian Urens appoint-ment as Chief Financial Officer. Uren, who will oversee finance, legal and information technol-ogy, was formerly Group Finance Director of Bidvest 3663, one of the largest food suppliers of Alpha LSG.

ANA adds chefs and executive to Connoisseurs advisory teamANA, announced in August four acclaimed culinary profes-sionals to The Connoisseurs inflight meal lineup starting in September.

The first new member of The Connoisseurs is Executive Chef Kunio Tokuoka of the restaurant Kyoto Kitcho. The Michelin starred restaurant specializes in kaiseki style cuisine, serving multiple courses of bite-sized morsels of intricately prepared seasonal delicacies. Tokuoka will produce ANAs light meal menu to be served in First Class starting in March 2016 on long-haul flights departing Japan for Europe and North America.

The second new member is Executive Chef Lionel Beccat of ESqUISSE, a recipient of two stars in the Michelin Guide Tokyo since 2013. The restaurant remains faithful to the tech-niques and traditions of French cuisine, while incorporating Japanese ingredients. Between December 2015 and February 2016, Beccat will produce Western dishes to be served in First Class on certain routes departing Japan for Europe, North America and Singapore.

Albert Tse has served as the Head Chef of Chinese restaurant China Blue since it opened in 2005 in Conrad Tokyo. It is an avant-garde restaurant offering modern Chinese dishes with an innovative flair. The restaurant has been awarded one star by the Michelin Guide. Tse will produce elements of the Chinese meal to be served at the ANA Suite Lounges at Haneda and Narita international airports starting in December 2015.

The fourth new member of The Connoisseurs is Andrea Illy, Chairman & CEO of illy caff S.p.A., an Italian coffee producer. From September 2015, illy will create coffees for first class departing Japan for Europe, North America and Singapore.

Alex Forbes


PEOPLE NEWS

FORMIA presents Aquascutum amenity kits for Aeromexico Business Class.

For the last 12 years, Distribution and Service (DSI) has built a reputation of excellence in the travel catering sector. By helping guide customers through the process of importing and U.S. distribution, DSI can ensure on time delivery of frozen and dry goods across North America.

This know-how means that for DSIs airline, cruise line and rail cus-tomers, sourcing can be done on a global level and brought into the United States without hassle. A five million cubic foot ware-house on the East Coast and a three million cubic foot warehouse on the West Coast are ready night or day to receive your freight and push it forward quickly and safely. Whether your shipment is a full load or a single pallet, you can rest assure that you have a qualified team of operational experts who will work around the clock to protect, transport and deliver your frozen and dry goods.

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Source Globally... Deliver Locally!

Kovacs takes sales spot at WatermarkWatermark Products in August welcomed Alex Kovacs as the companys new Sales Director, based in the Hong Kong office.

Having worked for some of the industrys key suppliers, Kovacs brings more than 15 years experi-ence in multi-category product and service delivery.

Reporting to the Managing Director, Kovacs will manage exist-ing key accounts and drive new busi-ness growth in the EMEA region.

APEX picks new CEOThe Airline Passenger Experience Association in Sep-tember announced the selection of Joe Leader as Chief Executive Officer.

As CEO, Leader will work with with senior executives at all of the worlds leading airlines, top industry suppli-ers, government organizations, major media groups, and related industry leaders to elevate the travel experience for all passengers.

The APEX Board of Directors selected Joe as our associations CEO because of the depth of his experi-ence, education, and leadership. He has a comprehensive understanding and appreciation of all aspects of passenger experience, said APEX President Alfy Veretto of Virgin America, in the September 2 announcement. We are confident Joe will take APEX to the next level of global recognition and influence that will bring transformative, positive change for the air travel industry.

In addition to fostering ancillary revenue opportunities for airlines, Leader will represent the association before industry groups and governments. He will also serve as an industry spokesperson on public policy matters and global strategic alliances.

Horvat joins AMI Inflight as account executiveAMI Inflight recently announced that George Horvat has joined its team of account executives.

Horvat comes from gategroup where he was respon-sible for managing the Pourshins/Supplair portfolio for a variety of domestic and international accounts including American Airlines, Avianca/TACA and Norwegian.

He was also part of the gategroup-AA/US integration team where he helped oversee the brand merger activities. Before that, he was with Unilever Foodsolutions, where he managed restaurant chain accounts including Brinker, Neiman Marcus Restaurants, Which Wich and Dairy Queen-Texas. He has extensive airline experience from his eight years with American Airlines, where he worked in menu planning, operations and passenger sales.

Alex Kovacs


PEOPLE NEWS

www.kaelisgroup.com

Shortly after PAX International visited the offices of Turkish Air-lines in late July, the carriers first half sales and capacity reports confirmed its rapid growth and clarified its plans for the future.

In the first half of this year, Turkish Airlines recorded sales of TRY12.3 billion (US$4.2 billion) with a net profit of TRY1.035

billion (US$360 million) giving the carrier yet another financial period of near double digit growth in sales as well as a 10.1% increase in available seat kilometers while carrying 28.5 million passengers. In terms of world market share, Turkish Airlines takes up approximately 1.8% of the worlds commercial air traffic, placing it between Qantas Airways and Cathay Pacific Airways.

But percentages alone are not enough to measure the reach of a carrier like Turkish Airlines. The airline boasts an extensive route network including 277 destinations, and its aircraft, with its distinctive white-and-red livery, land in more countries (110) than any airline in world, while its international destinations (229) also outpace the worlds airlines.

Still, the airlines Deputy Chairman and CEO, Dr. Temel Kotil says Turkish Airlines has not realized its potential. During a late afternoon conversation with PAX International at the airlines headquarters at the end of July, Dr. Kotil laid out a future with an airline that will, one day operate up to 2,000 daily flights.

He also talked about the importance of maintaining and improving the airlines service-oriented culture and his willingness to free up the companys financial resources to do it. Though it draws repeated comparisons to the service-oriented airlines in the Middle East and Asia, the CEO has his vision set on other goals.

To obtain the lofty cabin service standards, Kotil maintains an open door policy urging employees to contact him directly with problems that need to be solved. Some problems range from arrang-ing oxygen tanks for passengers to scheduling ambulance trips for sick children.

We want Turkish to be special, he said. And we want Turkish Airlines to care more about passengers than other airlines care about [them].

Making that personalized approach will be a challenge in the Turkish aviation market that is growing rapidly. By the end of this year, the General Directorate of State Airport Authority in the coun-

try estimates that the total passenger movement in the country will increase from 123 million to 131 million. Of that amount, 83 million will be international travelers and 48 million will fly domestic routes. The country currently has 55 airports, more than double the number it had as early as 2003.

Nearly half the passengers that will be traveling in the country will be on Turkish Airlines aircraft. By the end of the year, the airline estimates that it will carry close to 63 million passengers, making it the worlds seventh largest airline in terms of international pas-senger numbers.

Such ambitions and rapid growth were really not in the airlines plans when Kotil took the helm of Turkish Airlines 10 years ago.

In 2005 our vision was much smaller than today, Kotil said. A year after taking the helm, Turkish Airlines became completely privatized and plans began to form that could likely turn the area around Istanbul into the international aviation crossroads with the

MAKING CONNECTIONSUsing its historic location as a crossroads to many cultures, Turkish Airlines is building its global reach with new construction and bold plans that are now taking shape by RICK LUNDSTROM

This fall, Turkish Airlines aircraft flew to 277 destinations

Dr. Temel Kotil (right) with PAX International Publisher Aijaz Khan


TURKISH AIRLINES

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potential to draw travelers from Europe, Asia, and Russia. That can be accomplished in part with the construction of the

new airport that began with land clearing in early May. Kotil called the project, 44 kilometers north of Ataturk International Airport,

one of the biggest construction projects in the world right now with more than 2,000 pieces of equipment working the area for a terminal that will handle up to 90 million passengers per year in the initial phase. The first phase of the airport is expected to finish in 2018, giving the country and its flag carrier air service from a unique geographical position which would draw passengers from Asia onward to Europe and even North America, and compete with Dubais mega airport for transit passengers. Plans call for a US$35 billion investment with six runways, and 500 aircraft parking spots with the capacity to handle 150 million passengers per year.

From the new hub, Turkish Airlines would be able to make use of narrow body aircraft to develop routes to many of the smaller, but thriving cities in Europe and many points in Africa. With this geographical advantage, Turkish Airlines estimates that it can reach 70% of its international destinations in more than 55 countries using narrow body aircraft.

Selling ServiceWhether it is narrow body or wide body, or even the A380, which could also be in the airlines future, Turkish Airlines plans a strong service component, making use of its onboard chefs that have flown on the airline since 2007, a selection of meals made from scratch and plans to develop an Economy Class lounge. Kotil said he sees food service as important part and a relatively small investment for an airline that has a profit margin of 18% as it did last year.

Kotils push for an economy class lounge is borne of practicality as well as service excellence. He said figures place the cost of cater-ing to passengers in the worlds lounges at approximately US$20. Using that figure as a metric, Kotil said an Economy Class lounge is an expense that is well justified. Add the fact that Turkish Airlines owns 50% of Turkish Do & Co (which handles operations at several of the airlines lounges) makes it even easier to make the case that the lounges would not be a large financial burden.

Inasmuch as the lounge is a justified cost, so too is the airlines meal program that serves fresh juice, meals made from scratch in its Turkish Do & Co kitchens and choices of two entres in Economy Class and Business Class on flights of more than two hours.

The taste is 10 times different from the processed food, you know, Kotil said. We never have frozen food at all. We never heat things up; we cook them so the difference is a good meal and good service that should come from the heart, not the pocket.

The airline is growing its extensive route network constantly. When a new route is selected, Turkish Airlines embarks on a six-month evaluation of the market and its potential. Turkish Do & Co develops a menu of specialties from the region. Flights of more than five hours are often back catered from the airlines hub. Local inflight entertainment is sought out for the routes. Turkish Airlines closely monitors the viewing habits of its passengers. We measure digital capability by how much they watch. Kotil said.

Turkish Airlines has the 13th largest fleet in the world, and its future aircraft purchase plans clearly reflect what it sees as a route network made up of short- to medium-haul routes. Of the 225 aircraft orders currently out, 206 of them are for A320s or 737s. The airline also plans to purchase 17 wide-body aircraft which are 777s and A330s. The airline also planes to add two more A330-200 cargo aircraft.

FORMIA amenities continue on Turkish Airlines This past summer, FORMIA announced a further extension to its existing relationship with Turkish Airlines. Having supplied the air-line with a variety of inflight amenity kits for several years, the new three-year contract will see FORMIA supply a range of branded kits across the airlines cabins, including long- and short-haul Business Class, Comfort Class and Economy long-haul flights. The range of amenity kits supplied to Turkish Airlines by FORMIA also includes overnight kits, children bags, and the award-winning Hajj kits specifically developed for pilgrims en route to Mecca. All of the kits have been individually and exclusively designed for Turkish Airlines and feature various new items, consolidating its unique position as a world leading airline.

Under the terms of the deal, long-haul Business Class offerings for the first term feature the following two high luxury kits for out-bound and inbound flights: from the luxury fashion house Cerruti 1881, a branded bag containing items from the Parisian Institut Karit renowned Shea cosmetic range; and a multi-purpose bag with an elegant design from British lifestyle Jaguar brand containing a variety of Jaguar branded cosmetics.

Working with FORMIA, makes us proud and excited to further extend our range of passenger onboard facilities and to embark on a number of industry firsts. In particular, under the terms of this new agreement, we will become the first airline in the world to offer renowned branded bags to Comfort and Economy Class passengers. It is Turkish Airlines constant focus on excellence that has been more specifically seen from the accolades of Best Airline in Europe, as voted by passengers in the 2015 Skytrax World Airlines Award for the fifth year running. We are delighted to be supported by FORMIA with their contribution to Turkish Airlines deserved success, said M. Akif Konar, Chief Commercial Officer of Turkish Airlines.

Future offerings will include new exclusive luxury brands avail-able for the first time onboard airlines. Meanwhile, short-haul Busi-ness Class cabins will offer passengers bags from Cerruti 1881 and Furla, both containing Institut Karit Paris cosmetics.

Comfort Class and Long-haul Economy Class flights will feature a choice of Chopard branded bags and cosmetics, or an Institut Karit Paris branded bag and cosmetics, as well as quality fold-able slippers.

The Business Class kit from FORMIA with a Cerruti bag


TURKISH AIRLINES

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Improvements continue at Ataturk AirportWhile much of the aviation world is watching the construc-tion of a massive new airport 40 kilometers to the north, TAV Airports Holdings which operates Istanbul Ataturk Airport, is making improvements to a facility that is seeing passengers movements grow at a double digit clip this year.

TAV is investing $75 million (US$83.3 million) for an expansion of the international terminal that will be com-pleted in the first quarter of next year. The number of aircraft boarding bridges will increase from 26 to 34 and 32 check-in desks will be added. It will expand the area of the terminal by 27,000 square meters.

Passengers are also seeing improvements. TAV has added 14 passenger information kiosks in arrivals and departures areas. The devices were designed to help pas-sengers move more easily through the airport and learn about the many services available.

Thanks to the system, the passengers save time by scanning their tickets barcode into the kiosk (to) find their way to their gates, said Erhan Ustundag, Director of Media Relations at TAV Airports Holding.

The Turkish Airlines Lounge Istanbul, a Ataturk expanded and additional 2,400 square meters last year increasing the size by more than 40%. Located in the departure area of Ataturk Airport, Istanbul, the expanded lounge has a second floor to the existing space and added a spiral staircase.

The new addition creates additional space and increases the capacity to more than 1,000 people. There is a childrens playground, library, billiards area, prayer room and telecon-ference section and an expanded rest and shower space and additional massage beds.

Turkish and World cuisine is served in the lounge. Pas-sengers can indulge in pastries prepared according to the recipes from Viennas famous pastry shop, Demel. There is a local corner where chefs prepare regional Turkish delicacies including Mant and Gzleme under copper range hood. In another corner samples of Turkish Pide and Brek; roast in a special oven.

Ataturk has also added a limited complementary Wi-Fi access in passenger lounges and at domestic and interna-tional terminals. Users can access the feature complimen-tary for 15 minutes throughout the terminals.

The jewel of Ataturk Airport is the expanded Turkish Airlines lounge, now at more than 6,000 square meters


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With new aircraft rolling out of assembly lines at a steady pace, maintenance, repair and overhaul of jets large and small will require and increasing amount of hangar space, equipment and trained personnel to keep the

worldwide fleet flying. Ahmet Karaman, CEO and General Manager at Turkish Technic

oversees just such a massive complex of hangars, offices and work-shops that make up the year-old maintenance and repair facility, known by the Turkish acronym of HABOM.

Though the future calls for HABOM to one day serve as a main-tenance, repair and overall crossroad for the entire commercial aviation industry, its main customer now is Turkish Airlines, which is anxious to make a mark in the aviation world on its own terms.

A giant step toward that mark happened a little more than a year ago when the US$550 million HABOM complex opened in the summer of 2014 on the Asian side of Istanbul a short trip from the Sabiha Gkin International Airport. As the facility heads into its second year in operation, Turkish Technic is balancing the main-tenance, repair and overhaul demands of its rapidly growing flag carrier, while seeking to establish itself in the future as a third-party provider. The company is also active in developing cabin interior products for its own airline, and one day, others as well.

HABOM is an integrated structural maze of massive buildings linked by elevated and enclosed passages with a closed area of 380,000 square meters that still shines from its newness. At a given time, up to 11 narrow body aircraft and three wide bodies could be undergoing service. The nearby annex shops provide MRO service for aircraft components, one of the facilitys strong sellers for third-party maintenance.

In another part of the complex is the companys research and development facilities. Visitors there can browse past rows of airline seats developed by the company. Other cabin interior projects in various stages of development at Turkish Technic include wired and wireless inflight entertainment systems, digital test equipment

for vacuum toilets, testing systems for crew oxygen masks and an RFID reader that can be used to monitor the lifespan of safety and breathing equipment used by flight attendants and passengers.

Much of Turkish Technics plans as a third-party supplier are for the future. For the present, the task at hand is primarily seeing to the MRO needs of its parent airline. At one time, Karaman said approximately 30% of the companys work was third-party MRO. Now that figure has dropped to approximately 25%. Plans call for its capabilities to grow proportionately to one day have 50% of its work devoted to other airlines.

The company will also grow as the new airport in Istanbul opens in the years to come. Around the new facility, Turkish Technic plans to open a 40-bay hangar that will be sized for maintenance for a future A380 operated Turkish Airlines.

Turkish Airlines needs the A380 because it cannot get the slots, at some of the worlds major airports, said Karaman. He said the carrier is looking to have the big jet as part of its fleet by approximately 2018.

HABOMmakes its mark

Turkish Technics massive new facility holds the promise of product development, third-party maintenance and a sound future for the flag carriers repair needs by RICK LUNDSTROM

Ahmet Karaman, CEO and GeneralManger of Turkish Technic (right) with

PAX International Publisher Aijaz Khan


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TURKISH TECHNIC

A long historyThough the new Turkish Technic facility is every bit the modern complex, the companys history and the presence of aviation in the country dates back more than a century. Aircraft maintenance hangers were built between the cities of Yesilkoy and Sefakoy as early as 1912. A company called Turkkusu was established at the airport in Ankara in the mid-1930s. By 1945, DC-3s were held in Ankara for the Turkish Air Force.

A company first under the name Turkish Technic opened its doors in May of 1955. The national airlines fleet grew to 28 aircraft including three DC-3s, and the modern maintenance facility was established. By 1963 the companys shops reached international civil aviation standards for equipment and technical resources. In 1973 the operation achieved its U.S. Federal Aviation Administra-tion certification.

More certifications followed. By 1996 Turkish Technic achieved Joint Aviation Regulations (JAR) authorizing FAA and JAA main-tenance to be carried out at the operation. Construction in 1999 opened a second base hangar of 13,000 square meters. Construction of HABOM started in 2010 and the facility opened in June of 2014.

Aviation, and industry that helps shape the future, continues to develop and change at a rapid pace, said a release last year, at the announcement of the opening of HABOM. Turkish Airlines, given is preeminent position in the industry also continues to constantly renew and upgrade itself and its infrastructure.

In the area known as Turkish Cabin Interior (TCI) rows of seating and some galley equipment are produced and tested for possible use in the airlines cabin and in future sales to airlines. To achieve those goals, the company will need to establish its manu-facturing capabilities and convince the worlds two large airframe manufacturers to include its products in their catalogs of options.

Karaman said such a goal is within reach and could be done inside of five years; however the maneuvering and expense associ-ated in making it into the lineup of catalog of suppliers for Boe-ing and Airbus is no small challenge. One of the prospects is the companys Economy Class seat. Karaman said the seat compares in weight and comfort with those from major seat manufacturers such as Recaro. The Turkish Technic seat offering is made of aluminum that is easy to maintain and could be well suited for an aircraft on flights of three hours or less.

Its use is also born of need. With so many aircraft now being

built, the lead-time for a new ship set of seats can be long. There is also a chance to make inroads with products that is low tech-nology and can be produced quickly. A simpler made seat is also easier to maintain.

The technology is not out of this world, Karaman said. With composite seats, no one knows what to do with them. There is a big market for the classical lightweight seats.

Products for the futureIn another part of the facility is Turkish Technics Research and Development Center. Its main activities are divided into four areas: aircraft systems and component developments, testing systems for maintenance, repair and overhaul, cabin configurations and products certifications.

One of the projects that was generating meetings around the center when PAX International visited was the companys inflight entertainment system. The components used for the product also fit the mold for simplicity and low cost ways to deliver entertain-ment. Currently in production and testing are the companys SKYFE and SKYFE-W wireless and seat back inflight entertain-ment systems. The company is partnering with HAVELSAN, a Turkish software company with expertise in information technol-ogy and defense.

Market research shows that the traditional seatback (enter-tainment) will continue, especially in long-haul flights for at least another 10 years, said a description of the wired system. Due to the market demand, we started developing this brand new SKYFE IFE system by joining Turkish Technics experience in civil aviation and HAVELSANs experience in software engineering.

The W brand of the SKYFE system is designed for users of personal electronic devices. It streams printed content, flight information, moving map and audio and video on demand to the Wi-Fi enabled devices. It has a lightweight construction and few components. With upgrades, airline customers could conduct electronic surveys and add inflight shopping. Adaptations can also add features such as Internet streaming.

The goal of the research and development center is to not only develop products, but to move the brand of Turkish Technic forward

through products and new expansions we will develop as and R and D center and playing an active role in new markets, said a description of the facility.

Approximately 75% of the work at Turkish Technic is done for the parent airline


In its fiscal yearend report released in early June, DO & CO briefly mentions its relationship with Turkish Airlines stating that the partnership performed well, both in its dealing with Turkish Airlines and with third-party customers.

However the Austrian caterer is clearly proud of the accom-plishments of Turkish Airlines, one of the first to place chefs in the premium class cabin, creating a unique overall service concept that has gained attention by collecting a large number of awards.

Airline catering accounted more than 530.6 million (US$589 million) of the companys 795.65 million (US$885 million) in sales during its last fiscal year. The rest of the companys sales were raised by a combination of event catering, restaurants, lounges and hotels. Its commitment to its Turkish operations is in evidence in Istanbul where not only is the company working hand in hand with the airline to maintain and improve its food service, but in the city and its culture as well.

Located in Ortaky, the hippest section of the sprawling city, is the TURKISH DO & CO Palace Hotel Istanbul, that will open its doors in the coming year. The hotel is a restoration project of the palaces of former sultans daughters, named Fehime and Hatice. The company saved the moldering structure, and restored the buildings to reflect Ottoman culture, while adding modern design done under the supervision of the Turkish Conservation Board. The former palaces will greet guests in 100 rooms with a restaurant and bar as well as a premium event ballroom and theater for more than 1,000 guests. Those guests can visit the splendid structure via waterfront access in the shadow of the first bridge that united Europe and Asia.

Much of the day-to-day work of TURKISH DO & CO is not nearly as glamorous, but no less vital. Its association with Turkish Airlines began in 2007 as a 50/50 joint venture. The two partners now can claim an 80% market share of airline catering in the country; preparing meals for anywhere from 700 to 800 flights per day in the nine units that serve more than 60 airlines.

The brunt of the partnerships business is done with the countrys flag carrier. Not only has it increased customer satisfaction, but also claims double-digit percentage savings for Turkish Airlines.

TURKISH DO & CO has created a complete catering concept for Turkish Airlines.

As a part of this concept, the company has taken over manage-

ment of all of the onboard service equipment for the airline. The company says it is the only catering firm in the world that manages all of the onboard equipment for an airline.

The concept covers a wide range of service. TURKISH DO & CO is involved in concept design and product development on cabin service items that range from chinaware to linens. Throughout the procurement process, TURKISH DO & CO combines modern product lines with those reflective of Turkish culture. They also seek out products with less weight to decrease fuel consumption.

Clearly the most visible part of the partnership is the TURKISH DO & CO flying chefs that carry out final preparation of meals made in the DO & CO Catering units. In addition to culinary skills and passenger interaction, the chefs are trained flight attendants who can be called on to assist with any safety requirements aboard the aircraft.

DO & CO and Turkish Airlines have created an award-winning cooperation with one party supplying the expertise and the other supplying the diners by RICK LUNDSTROM

PARTNERSin the sky Hot kitchen work at the TURKISH DO & CO unit in Istanbul

A Turkish favorite is prepared by hand, as is much of the

operation at TURKISH DO & CO

Chefs and staff at Turkish DO & CO at the companys A340 cabin mockup

www.pax-intl.com | PAX INTERNATIONAL | 29

TURKISH DO & CO

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The chefs put onboard the aircraft learn much of their onboard skills at the TURKISH DO & CO training center located at the Istanbul Catering unit. There, the caterer has developed four cabin mockups: First Class for the 777, Economy Class for the 737 and A321 and Business Class on the A340. The training center also has dedicated sessions or hospitality skills, cabin service training and special galley where chefs and flight attendants learn proper food and beverage heating and plating guidelines with real time food training.

In addition to cabin work, TURKISH DO & CO provides food service for lounges in Istanbul and the arrivals lounge Sabiha Gken International Airport on the Asia side of Istanbul. The lounge at Ataturk Airport is one of the largest in Europe, handling more than 1.4 million Business Class passengers per year, on two floors covering 6,000 square meters.

There is evidence of shift toward quality again in the airline food service world. During the first quarter of its fiscal year, DO & CO noted a significant increase in sales for its airline catering work. During quarter one, airline catering sales topped 149.6 million (US$166 million), a 19.7% increase from the first quarter of the previous year. The company credited the increase in a demand for high-quality catering that it says is gaining acceptance even in the highly volatile and price-conscious airline catering world.

The company placed Turkish Airlines among the handful of Middle Eastern, European and Asian carriers that are the companys regular customers who are keen on quality in the aircraft galley.

Having a good product is of increasing importance to airlines, said the company, in its assessment of its first-quarter sales. There-

fore many airlines are reconsidering their strategy and once again invest in a quality product and culinary treats on board as a feature to distinguish themselves from their competitors.

DO & CO cites international surveys that show that high-quality food is again becoming important, especially on long-haul flights. Some of companys most recent successes have been in highly com-petitive airport environments such as London Heathrow and New York Kennedy.

Good food and appealing service have become an effective image-building marketing tool, said DO & CO in its quarterly report. For many airlines which want to improve their selling position through offering an innovative and better product, DO & CO is thus a sustain-able and reliable partner that offers just the right brand portfolio.

In addition to culinary duties, chefs at TURKISH DO & CO are trained in safety procedures


TURKISH DO & CO

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Opportunity for diversification and innovation in the inflight catering sector appears to be in abundance today, partly due to the surge of dietary restrictions and the elevated taste of more and more passengers. With an

increasing number of passengers looking for the same selection and diversity in the sky as found in top-rated restaurants on the ground, the pressure for suppliers to comply is high, and innova-tions have become ripe for the picking.

SugarCreek takes on Sous-videApproaching its 50th year in business, SugarCreek began in the raw bacon business where it developed and has since maintained numerous longstanding relationships with some of the largest consumer brands in both the food service and retail industries. In the last 25 years, SugarCreek has transitioned from its raw roots to fully cooked protein, and is currently expanding with a new, state-of-the-art facility in Cambridge City, Indiana.

As a b-to-b business, SugarCreek processes foods for other brands, essentially creating products that are brand worthy for various companies.

We collaborate and co-develop brand-worthy food solutions for our partners, so if one of our customers has a problem, well work on it together and solve it from a culinary perspective, says Lance Layman, Vice President of Business Development for SugarCreek.

For some time now, one of SugarCreeks main priorities has been to find a way to bring more value to the transportation industry. This led the company to Sous-vide a cooking method which involves sealing food in airtightplastic bags, which arethen placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times at an accurately regulated temperature much lower than normally used in order to cook the item(s) evenly, ensuring the inside is cooked properly without overcooking the outside. After meeting Jamie Calvetti, President of Chicago-based James Calvetti Meats, who has serviced the airline industry for more than 40 years, Layman and Calvetti rocognized an opportunity and decided to join forces.

When we visit with airlines today, we talk about the raw meat side of what we do, the grilling and sear marking, which is done in Chicago, and how we take those products and put them in thermo-form packages under specific pressure requirements and ship the

product down to [SugarCreeks] plant in Indiana, after which its shipped to airlines, explains Ben Pasternak, President of Innovative Food Creations, a newly formed division of James Calvetti Meats.

Since the current processes in place for inflight catering tend to be quite abusive to the product, a process like Sous-vide is warmly welcomed, since the product is cooked to a point where the cell structure of the protein is not released, resulting in greater moisture content and consequently, a greater threshold for aggres-sive handling.

The airline industry is only one component of our new facility in Indiana, explains Layman. Were going to have three different manufacturing halls, and seven to eight manufacturing lines that will be able to handle all fully cooked protein. But Sous-vide is the most innovative and the one were most excited about because it offers tremendous benefits for every channel.

For Pasternak, what is most exciting about the airline industry today is that airlines are no longer asking for the same type of catering theyve sought out and delivered for the past 30 years. On the contrary, airlines are starting to evolve, seeking out high-end products to make the dining experience onboard more elite than it has been in the past.

I think one of the challenges is that there is so much oppor-tunity and flexibility that youre constantly surprising the menu developers many will say, we can Sous-vide pears for use as a dessert or in a sauce? The knowledge base and opportunity base have expanded so dramatically that helping the menu developers really see the broad scope is part of the opportunity and also part of the challenge, adds Pasternak.

Although the new SugarCreek facility is keeping both companies quite busy, SugarCreek and James Calvetti Meats will have a joint booth at this years IFSA EXPO in Portland, where they will be sharing more details about their respective innovations with clients and visitors.

LSG Sky Chefs takes a consumer-focused approach With 70 years under its belt, LSG Sky Chefs has gained the presti-gious reputation as the largest airline caterer worldwide. Today, the company is present in 49 countries and delivers its products and services to more than 200 airports. In fact, every third meal served

A James Calvetti Meats steak prepared by SugarCreek using

the Sous-vide method

With travelers always looking for something new and airlines eager to please, caterers are exploring opportunities for bringing innovating offerings onboard by MELISSA SILVA

innovation LA CARTE


INFLIGHT CATERING INNOVATIONS

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onboard an aircraft is developed by LSG Sky Chefs. In addition to also operating airport and airline lounges, the companys portfolio covers the design, development and sourcing of inflight equipment, including trays, trolleys and tableware, marketed under the brand name, SPIRIANT.

This past April at the World Travel Catering Expo in Hamburg, LSG Sky Chefs presented its new approach to airline catering and onboard services titled, Meet their needs, which the company feels is more consumer-focused than anything currently existing in the industry.

Based on consumer insight, we have built consumer profiles and have developed a broad range of products that cater to the individual lifestyle and needs of specific consumer groups, explains Josefine Corsten, SVP Corporate Communications and Marketing at LSG Sky Chefs.

When it comes to working with airlines to develop individual-ized menus and specific meals, we consider this as an opportunity rather than as a challenge, Corsten continues. Situations like these enable us to apply our rich culinary expertise and our know-how in consumer trends and insight and to work closely with our airline customers to enhance their positioning.

LSG Sky Chefs has noticed a strong trend as of late, which the company refers to as regionality. According to Corsten, this trend involves sourcing products from the region where the air-line or specific flight originates, serving menus that are typical for the region and/or country the airline departs from, or providing additional information about the region the flight originates from and where it lands.

Due to our broad network, we are able to translate this trend into appropriate concepts with regard to any region or location across the globe, explains Corsten. We proactively offer our airline customers our knowhow by sourcing regional and local ingredients, developing corresponding menus and telling the story about this approach in little flyers, which are served with the meal or even printed directly onto the packaging.

The influx of dietary restrictions that have surfaced over the last several years is not by any means new to LSG Sky Chefs or a challenge. According to Corsten, LSG Sky Chefs has been devel-oping and delivering special meals for more than 300 customers for decades. As needs and demands vary quite significantly from airline to airline, we have a board range of special meals that we are able to offer, catering to dietary and ethnic restrictions.

LSG Sky Chefs has been developing special meals for more

than 300 customers for years, including Halal meals (pictured)

(left to right) Buddys Kitchen CEO Dave Smith, Chef Frank Petersen, and Airline Division President Brad Wetherbee at the new Eian Innovation Center

Buddys Kitchen whisks up excitement As in previous years, Buddys Kitchen will be sharing a stand at this years IFSA, (number 509) with one of its partner companies, California-based SupHerb Farms. However, the samples prepared by Chef Frank Petersen will include some creations developed at the Twin Cities-based companys new Innovation Center.

Named the Eian Innovation Center after company founder Buddy Eian, a team of two chefs and five food scientists are develop-ing products for airlines, and the companys growing list of grocery, retail and convenience store customers. The new innovation center replaces the companys original test kitchen that was approximately the size of a parking stall.

In the airline industry, Buddys Kitchen is known for its signature omelet, developed more than 40 years ago. As early as five years ago, Buddys was producing 50,000 omelets a month. Today, the demand for the handmade product has increased so substantially that more than 500,000 omelets are shipped monthly from the Burnsville, Minnesota plant to a number of airline customers, including Delta Air Lines, American Airlines, United Airlines and Sun Country. In that time the company has achieved an important safety rating called SQF Level III, and is keen to change a few perceptions with the opening of the new Innovation Center.

Our customers once thought of us as reliable, but a little boring, said Brad Wetherbee, who was recently named President of the companys Airline Division. A customer visiting Buddys today will come away with a remarkably different feeling.

Customers will also be well fed with some of the latest trends in food service. Plenty of omelets are still made at the kitchen, but added to the offering could be turkey ham and cheese strata that is being served on KLM Royal Dutch Airlines. Other products that have recently been developed and will be shown at the IFSA Expo will be a spicy chicken burrito with American and Monterey Jack cheese seasoned with Anaheim peppers and black and cayenne pepper, hand rolled in a flour tortilla. The Eian Innovation Center has also developed turkey pastrami with sauerkraut blend and Swiss cheese thats served on flatbread.

Buddys Kitchen is seeing a more informed public as of late, one that is tuned into culinary awareness like never before. Food Network programs are drawing big ratings, said Dave Smith, the companys CEO. One of the companys chefs was a recent winner in a television show titled, Guys Grocery Games hosted by Food Network host, Guy Fieri.


INFLIGHT CATERING INNOVATIONS

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Airlines are looking for ever-more exotic condiments and dressings in a bid to elevate the customer dining experience, and producers are ready to serve that need.

Harvey Alpert & Company (HACO) represents A LOlivier, a family-owned, French manufacturer specializing in oils, vinegars and condiments, founded in Paris in the 19th century. More recently, A LOlivier began producing infused olive oils made from the fresh-est plants and aromatics using a patented infusion process, and recently developed a new method for green extraction of natural products. These best-selling oils have been turned into miniature 20 and 30 milliliter bottles with the basil-infused olive oil becoming a hallmark flavor.

Airline customers have always been interested in dressings made with olive oil and balsamic vinegar, but trends have recently started to change, says HACO Sales Manager Leslie McCloughan. A few years ago, A LOlivier created a line of fruit pulp vinegars for its retail market customers, which became extremely popular very quickly. A LOlivier made the decision to adapt these products for airlines and, as a result, created a range of mini fruit vinegars and fruit pulp vinaigrette dressings to add to its product portfolio.

The fruit vinegars come in Raspberry, Passion Fruit and Fig and can be used as a dressing or a seasoning for meats and seafood with-out adding oil. The fruit pulp vinaigrettes come in innovative flavors such as Basil Tomato, Hazelnut Raspberry, Walnut Blackcurrant and Ginger Passion. A LOlivier is the first manufacturer to offer these types of products in small bottles. Recent trends have seen airlines increasingly requesting fruit vinegars and dressings to complement upgraded tray meals for their customers.

A LOlivier has also been working on a new line of products that will be coming out soon.

In a bid to optimize the catering service onboard, Group SOI aims to offer more flavors and more varieties of product containing the highest quality ingredients. It has introduced a new Frutto dOro 10 milliliter Vinaigrette in convenient 10 milliliter mini bottles, in which extra virgin olive oil is carefully blended with the finest selection of balsamic vinegar.

The new 10 milliliter vinaigrette bottles have an easy open system called Snap and Pour that ensures easy handling for the customer, as well as an even base, which allows the product to stand upright. There will be a wide variety of distinctive flavors, including fig, peach, cherry, and strawberry.

In terms of general trends, the firm notes that the airlines are more open to using untraditional flavors, and more creative ingredients. For example, from November 1, 2015, United Airlines will carry its 16 milliliter mango balsamic vinai-grette dressing. Other exotic natural flavors include papaya, cranberry and raspberry.

In other product development news, Group SOI will introduce a new dual pack for business class, described as an elegant and easy-to-handle pack containing brus-chetta crackers and Italian dressing. There will be a wide choice of dressings, such as the refreshing Lemon Zest Olive Oil com-bined with savory cracker bread.

Upcoming new products include the Tris pack consisting of crunchy schiac-ciotte (Italian flatbread) and a bag of Italian olives, in both black and green varieties, for a quick snack onboard. Group SOI will launch these new products together with its business partner Bottoli, which is the leading manufacturer of savory crackers in the Italian market.

The company sees the year ahead as full of refreshing changes, just like our new fruit condiments.

Four generations in travel cateringConway Import Co. Inc, owned and oper-ated by the same family for four gen-erations, manufactures high quality salad dressings and sauces for hotels, airlines, cruise lines and restaurants internationally.

Conway Dressings manufactures more than 370 quality dressings, marinades, dips and sauces. Of this total, one third of these recipes are proprietary. The U.S. companys assort-ment ranges from a standard French dressing to new and contem-porary specialty Asian, Wine, Southwest and Champagne dressings.

INFUSED WITH INNOVATION

Infused olive oils from A LOlivier is part of the portfolio of Harvey Alpert & Company

Easy access packaging is part of the Frutto dOro 10 milliliter products from Group SOI

Producers of condiments and dressings are using their skills and ingenuity to create ever more adventurous products for the airline foodservice industry by MARY JANE PITTILLA


CONDIMENTS & DRESSINGS

Meet us at booth number - 406S

Fat free, kosher and MSG-free dressings are also available.

The company has a new line of all-natural and gluten-free dressings and sauces. The airlines are very interested in gluten-free recipes, notes Robert Burns, Vice President Sales and Marketing at Con-way Import Co. Inc. We have over 150 gluten-free recipes in our entire line of products.

He adds: More and more customers in all categories of the foodservice industry are moving towards higher quality ingredients which Conway has always been known for.

Meanwhile, Navarino Icons is an award-winning gourmet

food line of Greek products from the Peloponnese region created by Greka Icons SA. Greka Icons is part of a larger group of companies, which includes TEMES SA, developers of Costa Navarino, one of the largest real-estate projects under development in Europe and the largest tourism-related investment in Greece. Navarino Icons aims to acquaint people with the regions rich culinary history, through authentic, high quality products. which adhere to strict quality control guidelines in every step of the production process, certified with ISO

22000: 2005 by TUV Nord. At the heart of the companys philosophy lies its strong commitment to environmental responsibility along with a respect for local traditions and communities.

Following its successful co-operation with Aegean Airlines, Saudi Airlines, British Airways and Air France, Navarino Icons is offering a line of mini items to serve the needs of the airline cater-ing industry. New products include Extra Virgin Olive Oil with Lemon and Extra Virgin Olive Oil and Balsamic Vinegar with Fig, which are available in 12-milliliter mini PET bottles. Existing items in the 12-milliliter size include Extra Virgin Olive Oil, Extra Virgin Olive Oil and Vinegar, Extra Virgin Olive Oil and Balsamic Vinegar, Balsamic Vinegar, Balsamic Vinegar with Honey and Balsamic Vinegar with Fig.

The Kalamata extra virgin olive oil is made from the acclaimed Koroneiki variety olives, grown in the seaside groves of Costa Nava-rino. Carefully gathered by hand, they are taken to a nearby mill within a few hours from picking to maintain their nutritional characteristics and guarantee the lowest olive oil acidity. The olives are immediately cold pressed and mixed for less than 20 minutes to preserve their fruity and spicy flavor and distinctive aroma. The oil is gluten free.

Also available are 14-milliliter and 20-milliliter PET bottles in Extra Virgin Olive Oil, Extra Virgin Olive Oil and Vinegar, Extra Virgin Olive Oil and Balsamic Vinegar, Balsamic Vinegar, Balsamic Vinegar with Honey, and Balsamic Vinegar with Fig.

The extra virgin olive oil and vinegars are also offered in 10-milliliter sachets. The range includes Extra Virgin Olive Oil, Extra Virgin Olive Oil and Vinegar, Extra Virgin Olive Oil and Balsamic Vinegar and Vinaigrette (a mix of vegetable oils, vinegar and mustard).

Products from Navarino Icons are from the Peloponnese region of Greece


CONDIMENTS & DRESSINGS

WWW.BAYART-INNOVATIONS.COM

ONBOARD BAYART YELLOW C 297x210mm.indd 1 13/09/2015 22:53

Quality, innovation and convenience are the watchwords for suppliers of desserts and sweets, as they respond to increasingly tough airline demands

Airlines are generally seeking high-quality sweet snacks, with smaller portions and pre-packed dessert options are also gaining in popularity, according to PAX Internationals latest survey of suppliers.

While some producers are concentrating on classic and traditional desserts with a twist, others are picking up on the latest lifestyle trend for hybrid, two-in-one desserts.

Dutch-based supplier AA_Bakeries International specializes in confectionery items and organizes the entire supply chain, from product development and production to packaging, marketing, distri-bution and merchandising. Its assortment spans cream puffs, eclairs, sponge cake, meringue, cakes and desserts. The company also offers a range of Halal-suitable cakes and uses sustainable packaging materials.

AA_Bakeries International is presenting a new range of First and Business Class desserts, which Key Account Manager Patrick Berkers describes as restaurant style in presentation and flavor. These more upscale desserts find their origin in the classic French patisserie with a modern touch. For the Economy Class cabin, the company is offering its frozen or ambient Sweet and more concept. For this line, the firm pre-packs cakes and presents them in a drawer ready to serve with a cup of coffee or tea. The cardboard drawer can be slid into an airline trolley. If the airline wants the drink (for example orange juice) to be packed with the sweet item, it is also able to provide this service.

In terms of airline demand, Berkers is seeing more and more high-quality desserts ready to serve with a modern garnish for first and business class.

For the economy cabin, airlines are increasingly demanding what he calls the one-shot service concepts whereby they want suppliers to pre-pack/pre-design dessert concepts and test them, in an effort to improve their service level.

Regarding general trends in the category, Berkers notes that classic and traditional desserts but with a modern touch and variation in the garnish are gaining in popularity, as are desserts that originate in the country of the airline or part of a country. These desserts are being used as a signature dish for the domestic market as well to promote the country to foreign passengers.

Demands for HalalLily OBriens, a premium chocolate maker from Ireland, specializes in contemporary classic flavor combinations and foodie-inspired desserts, presented in a modern minimalist packaging design.

Lily OBriens National Key Account Manager James Duff reports that the company had very positive buyer reaction to its new Halal-accredited dessert recipes at the World Travel Catering Expo, held in Hamburg in April 2015.

Airline customers have been asking for Halal products for quite some time now, in order to meet the ever-changing dietary needs of their passengers, he says.

In addition, the company made a major announcement to its customers at this years WTCE show in Hamburg: it can now ship its desserts from the U.S. back into Europe and the Middle East. Duff explains: It means airlines can fly back from the U.S. with a brand that is familiar to their passengers. We know that such familiarity can add to the overall customer experience.

Also at Hamburg, the company unveiled its new collection of desserts presented in premium clear pots, which have been flying onboard British Airways Club Europe since early 2015.

Lily OBriens now offers three dessert pot formats: A recyclable paper pot; a premium clear pot; and a black APET plastic packaging.

Sustainability has become a very big concern for our customers and as a result we have been proactively working with our suppliers to ensure we are at the forefront of this movement in our industry. By using less packaging, we create less waste simple, but its a challenge were working on every day, says Duff.

Innovation continues at The Elis Cheesecake Company, which is celebrating its 35th anniversary this year. It is introducing a new tart line, consisting of three-inch individual tarts baked in all-butter crusts with different fillings. Flavors include: Chocolate Espresso Tart, filled with smooth bittersweet chocolate accented with rich espresso, sprinkled with roasted coffee bean pieces; Key Lime Tart, consisting of key lime curd made with Florida key lime juice, baked in a graham crust and sprinkled with graham crumb; and Lemon Tart, an all-butter crust, filled with lemon curd and sprinkled with confectioners sugar.

In terms of airline trends, carriers are requesting smaller, high quality, individually wrapped portions, which are easier to store and serve, Senior Marketing Manager Sarah Duff Zupancic says.

Smaller portions remain popular too. Elis offers miniature pies, three-inch individual desserts and one by one inch dessert bars to meet the demand. Hybrid desserts are also hot, which are a combination of two desserts in one, led by last years Cronut (a donut and croissant

SWEET AND WHOLESOME

Part of the wide assortment from Dutch baker AA_Bakeries International

Thirty-five years of innovation at Elis Cheesecake produces products like the lemon tart

by MARY JANE PITTILLA


DESSERTS & SWEETS

Premium shellfish, perfectly suited for the skies. Clearwaters Frozen Lobster meat, Frozen Lobster Meat

Portions Blended with Wild Cod and Scallop Selects can be used any time with year-round availability,

any place with frozen storage and any way across a variety of temperature and cook methods.

Contact us today to learn more about adding these products to your in-flight menus.

from the seato the sky

clearwater.ca US: (703) 669-6119 | [email protected]: +44-1753-858-188 | [email protected]: (905) 858-9514 | [email protected]

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