Pax International Nov/Dec 2013

Dubai’s Port Rashid

Surf n’ turf

Flourishing in the desert

ITCA Abu DhAbI + MhA bArCelonA

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N e w s a N d a N a l y s i s f o r t h e i f e C & i N t e r i o r s e x e C u t i v e

SweetS galore p. 24regional

reportetihad airwayS ServiceS p.12 p.18 iFSa

review p.35

www.servair.fr

A taste of the world

53 destinations worldwideServair brings you a taste of the world – a taste journey into four continents for our airline, company and group clients.What’s more, we prioritise great service and the respect of local specifi city in order to better meet our clients’ needs.

Finally, we offer our clients the highest possible quality professional restaurant and airport standards, see we meet

their service expectations.

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AiR and sea

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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]

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In United States football, the term “midfield” means an area roughly between 40-yard lines on either side of the playing field. From there, it is more or less equidistance to either goal line. A team with possession of the football can either move forward towards the goal line, or be forced to give it up at that area of the field. There is little chance of much scoring in that position.

However, in the case of Abu Dhabi International Airport, the term Midfield takes on a different meaning. It’s clearly signaling that this is, indeed a place not stuck in the middle, but decidedly on the move.

When it is completed in 2017, the Midfield Terminal Complex (MTC) in Abu Dhabi will be the largest building in the emirate. Under its 52-meter ceiling will be enough space to hold three football pitches (football of the European kind, I’m willing to assume). It will have a 27,000 square meter retail food and beverage section and a Mediterranean garden that gradually turns into a desert on the edges.

Although the region of this year’s ITCA/SIAL event is without a doubt in the desert, it’s also constantly looking to the sea. In nearby Dubai, planners at DP World are envisioning incoming tourist traffic at more than 20 million in the future, many of them, they say will be arriving on cruise ships from the Mediterranean, home of this year’s Marine Hotel Association Europe event. Greeting those arriving tourists will one day be a complex large enough to rival in size the venerated Port of Miami, birthplace of modern cruising.

The ambitious projects for sea and air travel we cover in this issue of PAX Interna-tional are only two examples of what the UAE has completed or plans to for the years ahead. How far along is the region in terms of development? There seems to be no sign that it has even gotten close to reaching midfield yet.

rick lundstromEditor in Chief, PAX International

EDITOR’S LETTER

dePartments

3 editor’s Note

6 News

11 people News

38 what’s hot

42 assoCiatioN News

oN the Cover:A selection of spices commonly used in Middle Eastern cuisine. Read related story on page 20.

regional rePort/middle east12 United for service

An organizational shift has meant the acquisition of three service companies by Etihad Airways. Future construction on a new terminal and a modern catering facility has Abu Dhabi poised to handle passenger increases by the tens of millions

15 BUilding the dnata BrandBustling airports from Europe to the Pacific Rim are seeing more of the Dubai-based company now with interests in nearly every aspect of the travel industry

18 in the MiddleAs another year comes to a close, the skies over the Middle East continue to beckon air traffic, as carriers look to expand their reach and build from past success

suPPlier rePorts20 floUrishing in the desert

Suppliers around the globe are being inspired by diversity in the Middle East, and are tailoring their products to meet the needs and demand from their customers within in the region

24 how sweet it isPAX International learns the secret ingredients from gourmet sweets and chocolate makers that produce satisfying results around the globe

26 a year of innovationPAX International captures the highlights of the past year for Zodiac Aerospace and its various business segments

cruise coverage28 Bold and BUilding

The Dubai Cruise Terminal and Port Rashid topped 100 cruise calls this past season and more improvements are paving the way for more space and attractions

30 the lUxUry of coMfortLauren Brunetti recently spoke with Sysco Guest Supply about their breadth of products and recent re-branding of their organization

33 sUrf n’ tUrf at seaPAX International speaks with foodservice suppliers serving up memorable dining experiences from land to sea

industry events35 reaching oUt

From working on innovations to valuable initiatives, the International Flight Services Association will be redoubling its efforts to engage with its membership

Contents

4 | PAX INTERNATIONAL | NOVEMBER/DECEMBER 2013

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SATS to buy Singapore Cruise Centre

Tauk opens cabins and fares for singlesTauck is again eliminating the single supplement on its Cat-egory 1 European riverboat cabins, reducing cost by $600 on 158 departures of 64 itineraries to five continents.

The single supplement savings are an added attraction to a form of travel already perfectly suited to solo travelers.

“By their very nature, our guided tours and cruises provide a wonderful camaraderie and sense of assurance that’s typically absent when one travels alone,” said Tauck CEO Dan Mahar.

Tauck is also taking $1,000 off the price for solo travel-ers booking Category 4 and 5 cabins on 28 departures of 13 different river cruises. In Europe, Tauk has cut $400 on 50 departures of 22 different land tours. In North America, Tauk is taking up to $300 off the single supplement on 46 departures of 18 itineraries. And within its “Exotics” portfolio, Tauck has trimmed the single supplement by $300 to $600 on 34 departures of 11 trips in Asia, Africa, Latin America and the Middle East.

Tauck is including four dedicated cabins for solo travelers in the design of its two new riverboats launching next year (the ms Savor and ms Inspire). The company also features a dedicated Solo Travel Forum and Solo Travel section on its website, tauck.com, to better serve its guests and prospective guests who may be traveling alone.

SATS announced at the end of September that its subsidiary firms, SATS Airport Service and SATS-Creuers Cruise Services was seek-ing to acquire 100% of the Marina Bay Cruise Centre Singapore (MBCCS) from its current owner, Hazeltree Holdings Private Ltd, an indirect wholly owned subsidiary of Temasek Holdings.

Cost for the acquisition is $110 million (US$87.6 million). Under the purchase agreement, SATS Airport Services would own approxi-mately 92% with the SATS-Creuers holding 8%. The latter company is a joint venture with the Port of Barcelona. The company plans to use “internal funds” for the purchase.

The Cruise Centre has operations for both cruise ships and ferries. According to SATS, past fiscal year revenue was S$45 mil-lion (US$35.8 million) with profits before taxes of S$16.7 million (US$13.3 million).

In the announcement of the acquisition, SATS said the purchase

gives the company a presence in both airport and cruise terminals that will “help to enhance service experience of cruise lines and passengers.” SATS had been managing operations at the terminal since the terminal opened in October of last year.

In 2012, the Centre handled just under 1 million passengers with 330 ship calls. SATS projects that up to 1.5 million passengers per year will pass through the terminal by 2017. The total area of the terminal is 40,800 square meters. It has four berths and can handle cruise ships up to Oasis Class size which have gross tonnage of 225,282 and capacity to carry more than 5,400 passengers.

Acquisition by SATS is subject to shareholder approval and approval from the Competition Commission and the Maritime Port Authority of Singapore. SATS said approval could take from 30 to 150 working days.

River cruise line commemorates 70th Anniversary D-Day invasionAmaWaterways will honor the 70th Anniversary of the World War II D-Day landings with an enhanced Paris & Normandy itinerary for the seven nights from mid-April to late November.

Guests may choose from one of two “D-Day Remembered” excur-sions. Both start with a visit to Arromanches, a village renowned for its artificial “Mulberry” harbor. The harbor was used during the June 6, 1944 landings and served as a base for Allied troops.

Guests picking the U.S. sector route will visit the D-Day Museum before traveling on to Omaha Beach at St. Laurent-sur-Mer, the site of intense fighting during the invasion, and the Normandy American Cemetery and Memorial, which was the first U.S. cemetery on Euro-pean soil. Guests can also see Point du Hoc on the Norman coast between Utah and Omaha Beaches.

British and Canadian sector passengers will visit the landing sites of the British 50th Division on Gold Beach and the Canadian 3rd Division on Juno Beach, where there is a museum dedicated to contributions made by Canadian soldiers during the war. There are opportunities to see the Bény-sur-Mer Canadian War Cemetery, the Memorial Pega-sus and the British Cemetery in Ranville, the first French village to be liberated on D-Day. Back on board the AmaLegro, guests can enjoy specially selected WWII-themed movies on the Infotainment system in their spacious staterooms or suites.

cRuISE NEwS

The Singapore Cruise Centre has operations for both cruise ships and ferries.


NEWS

Washington journalists treated to fine dining in QR cabinQatar Airways invited food, travel, and local journalists to an Airplane Dinner showcasing the airline’s Culinary World Menu aboard a 777-300ER on the airport tarmac in last September at Dulles International Airport.

Guests ordered from an a-la-carte menu—designed by Chefs Nobu Matsuhisa, Tom Aikens, Vineet Bhatia, and Ramzi Choueiri—all while parked at the gate. Among the offerings was beef anticucho by Nobu and Braburn apple pureé with vanilla cremè by Aikens.

Guests were also introduced to James Cluer, the Qatar Airways Master of Wine, who showcased the airline’s champagne and wine selections and discussed how taste palates change at high altitude and the challenge of choosing the best vintages for the cabin environment.

The evening was part of a series of events celebrating the airline’s “World’s Best Business Class” award by Skytrax this year. In July, the airline set up a lounge at the AT&T Best of Washington gala that

featured the 777 Business Class seat display. Cabin crew showcased key features of the seat, including full-size pillows, personal 17-inch touch-screen TVs, and in-seat massage settings. Qatar Airways also presented a similar exhibit at a charity event in Chicago earlier this month.

“Qatar Airways has a long tradition of offer-ing a hospitable, person-able five star signature service. We are glad to share our latest menu developments with visi-tors at the event,” said Qatar Airways Chief Executive Officer Akbar Al Baker.

The airline flies daily to Washington, D.C from its hub in Doha and also daily to Chicago, New York and Houston.

Qatar Airways is among several service-oriented airlines to pick Addis International Catering [AIC] to provide meal service out of the company’s Addis Ababa unit. AIC has also added Turkish Airlines and Yemenia to its customer list, and seen healthy growth in cabin cleaning services for Saudi Arabian Airlines’ increased schedule.

Together with Saudi Arabian, flydubai, Emirates, Kenya Airways and EgyptAir, this new business remains the backbone of the company’s success.

“Qatar Airways is a trendsetter in airline onboard service and renowned for its insistence on quality at all levels to the highest standard,” said AIC’s Chief Oper-ating Officer, Tomas Jämtander. “We are very pleased and proud that they entrust AIC and to support them in

maintaining this standard. At AIC we continue to strive to remain Africa’s highest quality and most modern flight caterer”.

AIC is also in the early stages of developing a Centre for Excellence in HACCP and Food Safety training for staff across other sectors of the hospitality industry within Ethiopia.

Addis International gains customers in 2013

cATERINg

Addis International Catering headquarters in Addis Ababa

Chef Nobu Matsuhisa is one of several celebrity chefs designing menus for Qatar Airways


NEWS

MEIKO’s M-iQ range of warewashers will be in the second Emirates Flight Catering facility at Dubai International Airport.

The new facility at Dubai Interna-tional Airport will be equipped with three machines from the Offenburg, Germany company’s line. Each of the three M-iQ machines is 13.5 meters long with a useful width of one meter and a passing height of 2.40 meters. The machines will be assembled on-site, with the MEIKO branch office in Dubai working closely with the company’s headquarters in Germany.

The M-iQ system uses a proprietary filter technology to allow the machines to wash for longer periods without changing water. The new catering facility for which MEIKO has received an order is EKFC’s Short Term Expansion-SE-03. The unit is 60,000 square meters and spread over three floors.

“The customer wanted everything to come out completely dry – even Gastronorm containers and plastic boxes – to ensure that all the key hygiene parameters were met,” said Eric Waag, MEIKO’s key account manager for in flight catering.

“We’ve been doing business with Emir-ates Flight Catering since 1988 and we’re tre-mendously proud to have this opportunity to develop the relationship further through this major contract,” said Klaus Engesser, Head of Exports at MEIKO.

“We consider it to be an honor and a distinction to have maintained a decades-long partnership with a company that has received more than 400 awards worldwide for its outstanding quality,” added Engesser.

Emirates Flight Catering serves more than 105 airlines at Dubai International Air-port from two airline-catering units. EKFC1 opened in 2007 and caters for all Emirates Airline flights out of Dubai. EKFC2 caters all other airlines departing Dubai, events and food and beverage requirements at the airport.

Emirates is in the final planning stages for a third unit, EKFC3, which it will start building early next year and due for comple-tion in 2015/2016. The third unit will also be dedicated to Emirates Airline use only as the carrier expands its schedule.

Meiko M-iQ selected for second eKFC3 unit

cATERINg

The amenity kit on Turkish Airlines is the first application Porsche Design kit for the airline cabin

Turkish Airlines adds luxury names in new kitsTurkish Airlines last month introduced new luxury amenity kits, designed by Porsche Design, in cooperation with Italian skincare brand Acca Kappa.

The hard shell case marks the first time that Porsche Design has allowed its brand to be applied to any in flight amenity kit, said a release from Turkish Airlines.

The cases will contain a variety of cosmetics from the Acca Kappa “Green Manda-rin” line, as well as other items designed for the comfort and convenience of Business Class, long-haul passengers.

During the design phase, special attention was given to post-flight use, which could provide storage for computer and mobile phone accessories or toiletries. Featuring an inner compartment to help organize the owner’s items, the product can provide multiple, long-term uses for passengers after their flight.

Air Europa kit combines style and brand namesAir Europa’s new business amenity kit launched in May is a stylish black, slim-line concept developed with the help of WESSCO International.

Air Europa’s corporate blue color is on the paper band that fastens the kit closed. Once opened, several discoveries await travelers. Air Europa and WESSCO have developed an innovative outer casing that transforms into a useful and waste-reducing iPad case after the amenities have been removed.

Inside the kit, passengers can find the Greek brand KORRES has been tapped to fill the kit with clinically effective skincare products based on natural active ingredients. The products include KORRES Shea Butter Lip Balm, KORRES Basil Lemon Hand & Body Cream and a bi-lingual KORRES Romance card (English and Spanish).

Passengers also have the customary inflight essentials. Comfortable socks, an eyeshade, a foldable dental kit with Colgate toothpaste (5g), earplugs and a shoe bag are offered in stylish black.

KORRES products and a fold-out iPad case are two elements in the

new amenity kit for Air Europa


NEWS

Gulf Air has added a suite of new religious channels to its inflight entertainment offering, the airline announced recently.

Complementing the existing Holy Quran audio channel, the airline has added a new video channel featuring the full 30 chapters of the Holy Quran – including all 114 Surahs – in both Arabic and English, a step-by-step ‘how to’ guide for Hajj and Umrah in four languages and a special Dua’a channel.

Gulf Air says it is one of the few airlines worldwide to offer such a service, enabling passengers to read or listen to the Holy Quran anytime throughout their flight.

“Given Gulf Air’s strategic positioning in the region and efficient Bahrain hub, the airline is a popular choice for pilgrims travel-ing for Haj, Umrah and other religious occa-sions,” said Acting Chief Commercial Officer Ahmed Janahi. “These are spiritual journeys and for this reason we took the decision to

Abu Dhabi Airports Company (ADAC) has announced that Abu Dhabi Urban Planning Council (UPC) awarded the Midfield Terminal Building (MTB) project, with a 3 Pearl Design Rating from the Estidama Pearl Building Rating System (PBRS).

“Abu Dhabi Airports is committed to environmental sustainability and to supporting Abu Dhabi Vision 2030, and takes pride that its commitment and efforts have led the project to achieving the 3 Pearl Rating,” said H.E. Ali Majed Al Mansoori, Chairman of ADAC.

The Midfield Terminal was designed to achieve a considerable reduction in annual energy consumption through a climate-responsive building form and façade. In the ter-minal will be a high performance double-glazing to reduce solar gain and low U-values

launch these new channels. Passengers can now better prepare for their pilgrimage in the air by choosing to listen to the Holy Quran through the audio channels of our

Artist’s rendering of the Midfield Terminal exterior

specified for the walls and roof to minimize heat gain. The terminal will have an efficient lighting system and an adaptive and effectively controlled HVAC system.

A sophisticated building management sys-tem and an advanced energy measurement and targeting system will also be in place to allow the energy performance of the building to be recorded and monitored.

Water demand was specifically studied and water fixtures were selected based on their abil-ity to maximize reductions in use. In doing so, the Midfield Terminal can achieve and maintain a reduction in water consumption of 45% over a comparative baseline case.

Seventy-five percent of the construction waste is being diverted from landfills during the construction phase. In addition to using recycled materials where practical, regional materials have been selected for the construc-tion.

The MTB is the third airport project for ADAC to receive Pearl certification. The new bus gate building and the new arrivals hall at AUH have also recently received Pearl certification.

Midfield project earns award for ADAC

Gulf Air adds new religious programminginflight entertainment system, or read it using the new Holy Quran video channel as well as familiarizing themselves with the steps involved to perform Haj.”

Passengers on Gulf Air can listen or read the Holy Quran anytime during their flight

IFEc

AIRPORTS


NEWS

AVID names new marketing directorAVID Airline Products has named Florence Montégu Director of Product Marketing.

Before joining the Middletown, Rhode Island company, Montégu was a marketing consultant working in technology industries. At AVID she will support the company’s sales teams, conducting market research and developing a high-value product offering for their airline, education, wellness, and healthcare segments.

AVID Airline Products offers a full portfo-lio of headsets for airline in-flight entertain-ment systems as well as amenity kits, comfort and catering items.

APeX selects 2013-2014 LeadershipVoting members of the Airline Passenger Experience Association (APEX) recently selected four new members and re-elected a fifth for the association Board of Directors.Kevin Bremer, Boeing Commercial Airplanes, board director, was re-elected. Newly elected were Michael Childers, Lufthansa Systems; Gloria Chow, Cathay Pacific Airways; Jennifer Clark, American Airlines; and Mary Rogozinski, Gogo.

The APEX voting members also reelected association officers: Linda Celestino, presi-dent; Alfy Veretto, Virgin America, vice presi-dent; and Dominic Green, Thales Avi-onics, Inc., secre-tary. Continuing her term as treasurer is Joan Filippini, Par-amount Pictures. Chris Babb, Delta Air Lines, will serve APEX as immediate past president.

“The APEX community is fortunate to have so many talented members willing to serve in these roles; this really is a world-class group of individuals,” Celestino said. “We made crucial progress for the association in the last year, and I have no doubt that the 2013-2014 Board will continue to move us forward. With the help of this Board and of dedicated members throughout the association, we will continue to grow an inclusive and well-rounded association that represents the entire passenger experience.”

Results were formally announced at the APEX Annual General Meeting, taking place at the 2013 APEX/IFSA EXPO in Ana-heim. During the meeting, APEX members acknowledged the contributions of outgo-ing Board members Ian Walberg, Airborne Interactive Ltd.; Luay Qunash, Royal Jorda-nian Airlines; Neil James, Panasonic Avion-ics Corporation; and Ashley Woodall.

Weir named new VP Entertainment at RCiRoyal Caribbean International has appointed Nick Weir Vice President of Entertainment. Weir will oversee the cruise line’s onboard entertainment and guest activities program-ming, as well as Royal Caribbean Produc-tions, the in-house department that creates, produces and manages the entertainment operation at sea.

He joins Royal Caribbean with more than 25 years of experience in both the entertain-ment and cruise industries – with notable achievements in performance and produc-tion, both on- and offstage, in almost every aspect of the entertainment world. He comes from a tradition of maritime entertainment, where his mother was an accomplished cruise entertainer and his father was a pioneering Cruise Director.

For the past 10 years, Weir owned and operated an entertainment consulting com-pany with projects that included television and live event production services, speech and script writing, entertainment program analysis and solution development, charity event/live auction production, corporate video production, cruise industry start-up projects and Cruise Director services.

Additionally, he has served in many capacities in the cruise industry, including as Entertainment Consultant and Cruise Director for Celebrity Cruises and Costa Cruises, and consulted extensively for Star Clippers Tall Ship Cruises.

Lam named Commercial Director at FORMIAFORMIA announced in October the appoint-ment of Cindy Lam to the position of Com-mercial Director and part of its senior man-agement team.

Lam has more than 14 years experience in airline catering and inflight service equipment. She started her career with Gate Gourmet in Hong Kong and later moved into inflight products, with senior leadership positions at deSter and FiveOceans Inflight. She has spent the last six years as Managing Director of Helios MPPD Ltd. in Hong Kong.

She will be involved in developing and expanding Hong Kong-based FORMIA’s amenities business with an eye toward strong customer service commitment and commercial sense.

Former oman Air exec joins Cathay PacificAaron Claxton has recently Joined Cathay Pacific Airways to head the catering team based in Hong Kong, following his move from Oman Air where he was General Man-ager of Catering.

Claxton’s main focus will be on the stra-tegic planning and development of Cathay’s catering proposition with a vision to fur-ther enhance the passenger in-flight experience.

Claxton spent 17 years in the Mid-dle East and three years in Shanghai with Gate Gourmet. In Hong Kong he heads team of 42, with regional catering managers in North America and Europe.

The appointment was made after the recent retirement of Charles Grossrieder

– a veteran of more than 23 years at Cathay Pacific.

PEOPLE

Florence Montégu

Cindy Lam

Aaron Claxton

Linda Celestino was elected to a second term as the group’s President


The new Midfield Terminal now under construction at Abu Dhabi Interna-tional Airport has a fitting name in,

perhaps, more ways than on.The Terminal is located between the air-

port’s two runways, giving the massive project its name. As long as three football pitches, it is a 700,000 square meter mammoth that that can be seen more 1.5 kilometers away. But Midfield is also in the middle of an area bustling with potential and growth.

To handle the needs of a growing region, Etihad Airways needed the ability to deliver products and services consistently up and down its value chain, For that reason, the car-rier announced in May that it had gone into the airport services business, acquiring three divisions of Abu Dhabi Airports Company. The three divisions handle the core activities that take place at airports around the world: ground services from Abu Dhabi Airport Services, cargo from Abu Dhabi Cargo Company and catering from Abu Dhabi In-Flight Catering. The three companies are now fully integrated under the name Etihad Airport Services.

In the May announcement, Etihad Air-ways President and CEO James Hogan said the acquisition “follows international best practice and is critical to the continued

growth of the airline and more importantly to the sustained growth and development of Abu Dhabi’s aviation industry in general.”

Indeed, the acquisition of the three com-panies is falling in line with the Abu Dhabi Plan 2030, which plots growth and establishes goals for emirate years out.

Phased in ExpansionEven as the airport and the emirate itself move ahead, the catering unit of Etihad Airport Services is in the final phase of an

expansion that began last year. When the industry gathered in Abu Dhabi for last year’s International Travel Catering Association event, Phase Two of the expansion had just begun. Now, Phase Two of the project has added a new cold kitchen space, expanded the area for tray setup, flight assembly and security screening. Next year, the catering unit will finish the project with an expanded hot kitchen and bakery a new staff restaurant and a new reception area.

“EAS Catering has been fully kitted out with the latest equipment including flow wrap machines, dish and trolley and wash machines from Mieko and an upgraded air conditioning and exhaust extract ventilation system,” said Paul Haines, General Manager of Etihad Airport Services Catering.

Since the acquisition, Haines said the company has seen a number of improve-ments. More consistent delivery of products and services has been some of the outcomes. The integrated catering operation has been able to better control costs and improved management’s ability to make business deci-sions.

“There are also significant incremental revenue opportunities, cost saving and opera-tional efficiencies across the various business entities,” he added.

An organizational shift has meant the acquisition of three service companies by Etihad Airways. Construction on a new terminal and a modern catering facility has Abu Dhabi poised to handle passenger increases by the tens of millions

Etihad CEO James Hogan welcomed the new business entities, as “critical to continued growth of the airline.”

Model of the Midfield Terminal set to open in 2017

by Rick LunDstRom

uniteD for service


ABu DHABI/ETIHAD uPDATE

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Those in contact with the companies are seeing changes through a rebranding process, closely aligning the three operations with Etihad Airways. The 4,000 employees of the companies went through a briefing program and are now fully integrated into the airline’s existing organizational structure.

Other changes have also taken place. Starting in July, Etihad lounges in Terminals 1 and 3 were in-sourced to EAS Catering. This resulted in a new food service division, and nearly 100 staff members now form a brigade

of kitchen employees for the front and back of house in addition to wait staff, baristas and bar staff. In the business class lounges, Etihad offers buffet dining and live cooking.

In the first class lounge there is a full a la carte restaurant service. Haines said recruitment is underway to staff an arrivals lounge and a business class facility in the future.

“These additions will double the existing capacity and see a further 100 staff added to the food services division,” said Haines.

EAS Catering currently produces approxi-mately 50,000 meals per day. However, the expansion is still temporary. Haines says the project meets forecast production require-ments until EAS Catering moves into a new facility that will be available around the time the new Midfield Terminal goes online sometime in 2017. Not only will the facility be new, some planned practices will change the way aircraft catering is done in the UAE’s capital city.

“To mitigate the obvious challenges of dis-

tance and time, we are making provision to establish a forward catering supply base at the new Midfield Terminal building,” said Haines.

“These purpose-built facilities will allow for

late meal increases close to departure time and will act as a forward, air conditioned staff facility for drivers and loaders, ensuring the are rested and readily available to provide operational support as required.”

By the time that happens, Etihad Airways will have moved well beyond the 10.3 million passengers it carried in 2012 and added to the more than 90 destinations that it now services from Abu Dhabi. A fleet of 787s and A380s are also in the airlines future as well as further cultivating its relationships with equity investments in airlines around the world. It will no doubt result in further chal-lenges for EAS Catering and it’s new facility.

“This is still some way off,” said Haines. “But it is where we will be in the future, and the designs of our new facilities are well underway.”

Paul Haines, General Manager of Etihad Airport Services Catering

ThE MAKIng oF MIDFIELDIn the years to come, Abu Dhabi Airports Company will be playing a critical role in the advancement of the Emirate of Abu Dhabi as it sits at center of its growth in business and tourism.

Seeing to those needs will be a new multi-billion dirham Mid-field Terminal that will be designed to handle cargo, and supply an estimated 30 million passengers per year with comfort, duty free shopping and airport dining.

The Midfield Terminal Complex will fill out at 700,000 square meters and will have 27,800 square meters of retail and food and beverage outlets. It will be equivalent in size to the Marina Mall in the city of Abu Dhabi. In the middle of the terminal will be a park of 8,400 square meters where passengers can relax amid Mediterranean plants at its center and a desert landscape at the edge.

A complex this massive also requires support. Planners from ADAC say an additional 800,000 square meters could be needed for 16-20 aircraft parking stands dedicated to trans-porting air cargo.

With such a massive use of energy, ADAC has taken pains to make the facility as environmentally friendly as possible. Pas-sengers will walk along of angled glass facades to cut back on heat entering the building and make air conditioning systems

more efficient. A construction process called “solid cladding” has been integrated into the design to reduce the solar and thermal impact on the building.

Builders needn’t look far for inspiration. The zero-carbon city of Masdar is taking shape adjacent the airport. “Such collaboration ensures that ideas and techniques are shared across these two developments,” said a description of the new terminal from ADAC.

Passengers passing through the terminals at Abu Dhabi International Airport today are seeing a fresh look to the duty free shops that features a hint of things to come.

Launched in October of this year, Abu Dhabi Duty Free has a new logo that borrows heavily from the design of the Midfield Terminal. The shops have been part of the airport since the 1980s and the new look goes hand in hand with the changes taking place, said Mohammed Al Bulooki, Chief Commercial Officer at Abu Dhabi Airports.

“As the passenger experience of Abu Dhabi begins at Abu Dhabi International Airport, Abu Dhabi Airports wants to leave a long-lasting impression and provide visitors with a reason to return,” he said, in the October 1 announcement of the new brand identity.

“there are also significant incremental revenue opportunities, cost saving and operational efficiencies across

the various business entities.”


ABu DHABI/ETIHAD uPDATE

By the time the International Travel Catering Association ends its event in Abu Dhabi in November, one of Dubai’s premiere companies will

have completed its latest project, a US$160 million investment in an air cargo center at London’s Heathrow Airport.

Over the summer, dnata has been steadily adding to its business portfolio. One of the company’s growing segments is airline cater-ing. In the past six months, dnata has become a 100% owner of airline catering units in Italy, and picked up important customers at its operation at Changi International Airport in Singapore. Also in Singapore, dnata has recently opened a new perishable cargo

facility, that officials from the company say could have applications to the travel catering industry as well.

As the owner of Alpha Flight, one of the largest airline catering networks in the world, dnata can already be considered as one of the players in airline catering. It is also a significant revenue stream for the company, accounting for 21.5% of its revenue for fis-cal year 2012-2013, said David Loft, Vice President of International Catering at dnata.

“The airline catering market is a dynamic one, always changing, with opportunities developing where you least expect them,” said Loft. “dnata reviews each opportunity on its own merits and how it fits with our

global strategy.”Perhaps one of those unexpected places

is at Changi Airport in Singapore, where dnata’s catering unit competes with the larger SATS catering units. This past summer, dnata picked up key contracts from Qatar Airways, and SWISS International, two airlines with high-profile customer service that stresses inflight food. At Changi, dnata also renewed its contract with Lufthansa German Airlines for the next five years.

The three daily flights from SWISS and

David Loft, Vice President of International Catering at dnata

dnata

by Rick LunDstRom

Building the dnata brandBustling airports from Europe to the Pacific Rim are seeing more of the Dubai-based company, now with interests in nearly every aspect of the travel industry


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24-26 November 2013

Abu Dhabi National Exhibition Center

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PAX Anzeige Abu Dhabi 2012.indd 1 20.09.13 08:25


“No one had ever thought of it before, buttheir answer was very encouraging,” he said.

Once the two sides agreed to go aheadwith the arrangement, RAK began the lengthyprocess of adapting and testing its computerreservation system to adapt to Etihad’s. Thisoccurred at the time the larger carrier was alsochanging its own CRS from the SITA systemto Sabre. Work is still continuing, and Etihadplans a switchover to Sabre next year.

Brayford and RAK Airways were not theonly ones excited at the new partnership.

“This is the first time Etihad Airways willhave its EY code on a domestic UAE flightwhich is an exciting milestone for us,” said theairline’s CEO James Hogan, on the October3 inauguration of the flight. “We look forwardto welcoming travelers through Abu Dhabi andonto international flights across the Etihad Air-ways network.”

Once Etihad completed an operationalaudit on RAK, the task was then to convincepassengers to forego the freeway linking thetwo emirates by about three hours drive andopting for a flight that is scheduled for 45 min-utes, but is often completed in 25 minutes, saidBrayford.

But as it turns out, Brayford said many res-idents of the Emirates might find that aneasier choice than one would think. Com-muting the busy freeways in a fast growingregion has brought increased traffic to theUAE’s highway system. Brayford says delayson the Emirates’ main thoroughfares havebecome more frequent. Soon when RAK Air-ways expands the service to daily flights, andlater to flights twice daily, the frequency willbe a vital selling tool.

“Once we have a scheduled morning andevening flight next spring that will be a veryserious alternative to people taking theircars,” he said.

In the early fall, Brayford said many of thepassengers in the RKT-AUH route were usingthe flight and its short, one hour connectiontime to the Etihad Airways flight to Bangkok.Passengers departing the RAK Airways toAUH have also been boarding the Etihadflight to Manila.

On such a short flight, as RKT-AUH, cabinservice is limited to a sandwich box with amuffin, juice and water. RAK Airways’ catererout of RKT is Rakabela, part of the AlbertAbela group that operates catering and restau-

rant business in the UAE and Lebanon. Rak-abela is also under a 15-year concession con-tract to operate restaurants and coffee shopsat the airport. But if plans work out and thepromising tourist industry in the emirate con-tinues to grow, a new Rakabela airline-cater-ing kitchen has received approvals from the gov-ernment and could be built in the near future.

In the shadow of the scenic Hajar moun-tains, Ras Al Khaimah has a climate andtourism dynamic different from much of therest of the UAE. Its slower pace and unspoiledbeaches have been beckoning development inrecent years. Among the notable propertiesthat have located in the emirate, Brayfordlisted the Banyan Tree Wadi Hotel and theHilton Resort or Cove Rotana among sevento eight major properties. In the first quar-ter of next year, Brayford added that the Wal-dorf Astoria will open “a most amazing look-ing property” that will bring a clientele thatRAK Airways is planning to cater to.

“We are gearing up for that, because webelieve the sort of people who stay at theWaldorf will not be coming in on charterflights, but coming here as premium travel-ers on scheduled service,” he said.

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dnata

“The airline catering market is a dynamic one, always changing, with opportunities developing where you least expect them.”

David Loft, Vice President of International Catering at dnata

Qatar Airways resulted in an additional 1,500 meals per day. SWISS operates daily flights to Zurich and Qatar Airways flies to both Doha and Denpasar out of Changi Airport. The unit prepares approximately 4.5 million meals per year. dnata’s other catering customers include Air China, Delta Air Lines, Air France, Jetstar Asia, KLM Royal Dutch Airlines, China Airlines and Garuda Indonesia.

The second development in Singapore was the August opening of a US$3.1 million perishable cargo facility at Changi International Airport. The center will be used to store fresh fruit, meat and phar-maceuticals. As the company says its October newsletter, the center

is much more than a “big refrigerator.” It also serves as a significant portion of a US$24 million investment program in Singapore.

The center was designed to handle more than 75,000 tons of perishable goods per year. It’s also a sophisticated management tool with a web-based monitoring system that gives customers the ability to track all consignments and serves as a one-stop auditing system for industries, like airline catering, that are increasingly reliant on careful tracking of fresh and perishable products.

“With the size of the facility and the amount of perishable cargo it houses, it is possible many products going through the facility are destined for the travel market in some way or another,” said Loft.

The company was busy elsewhere over the summer. In September dnata announced that it would provide airport-handling service for Emirates’ daily flights at Clark International Airport in the Philippines, increasing the company’s presence to 75 airports around the world. The company has been operating at Ninoy Aquino International in Manila since 1999.

Elsewhere, dnata strengthened its presence in Europe with the purchase of 50% of Servair Airchef in Italy. The company had been a half partners in the operation through the Alpha subsidiary. Servair Airchef operates at 23 airports, including Rome, Milan and Venice. With the acquisition was a cleaning service business at seven of the airports.

Since then, Loft said operations in Italy have remained much the same under the direction of Michele Mezzatesta.

“The team in both Italy and Dubai are exploring ways to use dnata’s reputation and relationships to create future opportunities for the business,” said Loft.



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ITCA Abu Dhabi

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24-26 November 2013

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PAX Anzeige Abu Dhabi 2012.indd 1 20.09.13 08:25

In the MiddleAs another year comes to a close, the skies over the Middle East continue to beckon air traffic, as carriers look to expand their reach and build from past success

IATA Director General Tony Tyler laid out a scenario of airlines more effectively adapting to business challenges

REgIONAL REPORT

by Rick LunDstRom

In early October, airlines across the Middle East were poised to end the year on a modest, but decidedly upward growth track with a notable increase in passenger demand and a modest increase in overall industry profit.

But for 2014, the International Air Transport Association (IATA) was bullish for worldwide air transport growth.

“Airlines are demonstrating that they can be profitable in adverse business conditions,” said Director General Tony Tyler. “Efficiencies are being generated through myriad actions, consolidation, joint ventures, operational improve-ments, new market development, product innovations and much more.”

An industry that is on track to record profits of US$11.7 billion by the end of the year, could see profits rise to more than US$16.4 billion by the end of 2014. A combination of increased consumer confidence, and a steady or falling price for crude oil could combine with an easing of geo-political tensions and an improved energy outlook in the United States, to create a successful year for air travel.

In the Middle East, where there is construction of new airport infrastructure and growth among the regions airlines, IATA sees profits increasing from US$1.6 billion by the end of the this year to US$2.1 billion in 2014, which could be the most profitable year in the region’s history.

Across the region, airlines are evaluating markets through-out the GCC, and what is emerging among the region’s legacy and low-cost carriers is a increased interest in the Kingdom of Saudi Arabia that beckons with its tourist centers, development and religious significance.

The possibilities for the Kingdom also caught the eye of industry watchers at IATA who noted an early Ramadan influenced traffic growth of 15.1% percent in the Middle East. Capacity expansion was 10.8%, which pushed load factors to 82%.

“The strong demand trend is expected to continue,” said IATA. “With August data showing solid progress in non-oil producing sectors in countries such as Saudi Arabia and the United Arab Emirates.”

Airlines in the region were out ahead of the trend watchers. In the past year, several announced service to destinations outside traditional business and religious cities. In August, Air Arabia added its ninth Saudi Arabian city – the provincial capital Ha’il to its service from Shajah. Qatar Airways added Ta’if to its list of what would be six destinations in Saudi Arabia. Since May of 2012 Emirates has increased its capacity to Saudi Arabia by 12%. More service to Jeddah and Riyadh were the first in line for increased service.

“The domestic growth within Saudi Arabia is staggering,” said Ahmed Khoory, Emirates’ Senior Vice President, in the May 2012 announcement of the increased capacity. “Over 31 percent of all construction projects within the Middle East are in progress within the Kingdom and this 12 percent capacity increase will enable Emirates to capitalize on this growth whilst supporting the country’s burgeoning economic development.”

In nearby Bahrain, Gulf Air noted a significant anniversary and an association with air service to the Kingdom that dates back to 1950. Honoring the third anniversary of Gulf Air’s service to Madina Al-Munawarah, Gulf Air’s Acting Chief Executive Maher Salman Al Musallam spoke with pride of being the first international airline to land in Riyadh in 1982.

“Saudi Arabia, with its cost proximity to Bahrain has always been and will continue to be an important market for Gulf Air,” said Al Musallam. “We predict that ongoing demand will continue to grow.”


MasseysProduction_Layout 1 12-03-05 10:34 AM Page 1

In recent years, the entire travel catering industry has kept a close and steady eye on the Middle East market, seeing it as an area full of immense potential for new business opportunity and growth.

According to a recent report by the International Air Transport Association (IATA), the Middle East is one of the world’s leading growth markets for both air traffic and cruise passengers. Regional airlines recorded a 14.5 percent year-on-year increase in RPK (revenue passenger kilometers) in January 2012, the highest growth of any region. And further growth is expected with Airbus predicting that Middle East airlines will be buying 1,000 new aircraft worth US$124 billion between now and 2023.

While the notion of doing business in a new market can be exciting, suppliers and manufactures are also realizing that it is imperative to keep unique quality and flavour profiles in mind.

Located in Dubai and with a heritage of more than 120 years, Mani Foods has a strong background in agriculture and food manufactur-ing. With nuts and dried fruit offerings (in various combinations and flavours) being the foundation of the company, Mani’s mission is to create a healthy and guilt-free snacking alternative, explains Abdul

Aleem Qadeer, Marketing Manager. Nuts are rich in energy and protein, and are packed with antioxi-

dants, vitamins, minerals, as well as omega-3 fatty acids – therefore, it only seems fitting that the company’s name stands for ‘healthy snacking.’ According to Aleem Qadeer, every Mani product promises nutrition, health and well-being in every bite. “Mani snacks offer nature’s goodness of nuts and dried fruit, sourced from the best farms around the world. They also provide instant energy and fulfill a pas-senger’s snacking needs, without any guilt,” he told PAX International.

To offer passengers wholesome natural goodness, Mani’s modern production process ensures that ingredients are carefully selected, roasted and flavored naturally; this means that the products are made without frying or the use of oil. “Our products are sourced from the top international suppliers, who gather the raw material from farms based in the U.S., Brazil, Spain, India and Turkey. A four-way sorting process, including laser sorting technology, ensures that we bring the best possible nuts and dried fruits from the farms.”

According to Aleem Qadeer, the Middle East demographic, in particular, has many fragments. As a result, Mani Foods offers a variety of diverse flavors, such as Almond BBQ, Mixed nuts with Thai sauce, and Paprika Peanuts, to suit their customers wants and needs.

“The MENA region offers a unique business opportunity to cater to a diversified consumer base from around the world. Being in the nuts business our locations provide a logistic leverage to source the best crop from around the world,” said Aleem Qadeer. “Our global presence is increasing every day as we have already entered more than 20 countries in less than a year. Our ambition is to be a leading global player,” he added.

Flying highIt was nearly three years ago that David Spratley (a frequent long haul flyer) and his business partner, Chris Watson developed Flyhidrate,

“the world’s most advanced inflight wellbeing system,” designed to counter the harmful physiological effects from long-haul flying. Sim-ply put, this unique beverage system is designed to help passengers arrive at their destination in the best condition possible by improving the effects of dehydration, radiation exposure and poor circulation.

Flourishing in the desert

Suppliers around the globe are inspired by diversity in the Middle East and are tailoring their products to meet the demands from their customers within the region by LAuRen BRunetti

Mani Foods offers a variety of diverse flavours, such as Almond BBQ, Mixed nuts with Thai sauce, and Paprika Peanuts

MIDDLE EAST SuPPLIER REPORT


Flyhidrate is composed of three separate drinks, each uniquely formulated to benefit a particular phase of the flight: take off (‘Board-ing Pass’), mid-flight (‘Cruise Control’) and before arrival (‘Landing Gear’). “The drink can be divided into three principle categories: a multi-electrolyte hydration base, which focuses on superior fluid abortion and retention, a proprietary blend of anti-coagulants and circulation assisters that promote healthy blood circulation and a combination of antioxidants and concentrations, which help counter free radical damage,” explains David Spratley, Director at Flyhidrate.

Flyhidrate entered the international retail market in mid 2012 and now the beverage system is sold in duty free shops at airports across Australasia. According to Spratley, the company plans to expand into new territories within the Middle East. Asia, Europe and the United States.

“Expansion into the Middle East is definitely on our radar, and for this reason we had a presence at the ITCA-SIAL show in Abu Dhabi last year. Since then, we have established contacts with airlines, air-lines caterers and food importers in the region,” he explains. “When considering airlines, the Middle East is perhaps a more attractive regional proposition than any other market. And the ‘big three’ Gulf airlines (Emirates, Etihad Airways and Qatar Airways), with their

global hub models, represent growth rarely seen anywhere else.”With a focus on natural antioxidants and ingredients, users of

Flyhidrate can expect to taste pomegranate and watermelon in the first drink, elderberry, boysenberry and acai in the second, and apple, kiwifruit, green tea and aloe vera in the final beverage.

With 2013 coming to a close, and when asked to reminisce on how the year has been for the company overall, Spratley smiles and responds by adding, “I am proud to say that Flyhidrate was the recipi-ent of an innovation award from the ITCA -SIAL show in Abu Dhabi last year, and the company was also category winner in ‘Best Industry Initiative’ from the New Zealand Juice and Beverages Association.”

“It’s a pretty exciting time for the brand,” he adds. New investment is enabling the company to expand into the world’s largest consumer market; as a by-product of this, working partnerships with leading names in the beverages industry are planned.

“Next year, Flyhidrate also plans to double the company’s footprint at airports across Australasia and expand into the non-airport envi-ronment with new drinks formats - including a new powder version.

“Much of this has been driven by the valuable feedback that we have received over the last year or so,” said Spratley.

From the ground upLike any start up business, Monty’s Bakehouse began its journey with an idea based on an observation. Back in 2003, the observa-tion was that the U.K market for grab-and-go, hot hand held snacks was dominated by poorly packaged traditional British pastries. The idea was that Monty’s Bakehouse could do better – by making great products from around the world in packaging that appealed to the consumer and made life easy for the caterer.

“We started from very humble beginnings operating pop-up kiosks at sports stadiums” says Matt Crane, CEO and Founder of Monty’s Bakehouse. “It was extremely hard work, we all had day jobs and much of the work was evenings and of course weekends.”

However, the company was about to find that its focus on innova-tion, quality and service was about to pay off. Twickenham Rugby Stadium in West London was one of the company’s first customers and in-flight executives from a leading airline had been to the stadium and tasted the Monty’s Bakehouse product. “An invitation arrived by email through our website asking us to attend a menu presentation

at Gate Gourmet. We knew nothing about airlines and had to look up what Gate Gourmet did but my brother had been saying we ought to try it,” says Crane.

The company put everything into the presentation and were invited back. A few months later they were appointed as a supplier to Air Canada. Fast-forward 10 years and much has changed but some things have resolutely stayed the same. Monty’s Bakehouse is now well known for supplying hot snacks including Wraps, Ciabatta, Toasties, Pizza and has branched out into bakery products such as cake bars (they call them scoffins) and muffins.

“We now make over 7 million snacks for our clients every year. We quickly realised how long it takes to gain an airline as a client and the importance of really high levels of service to ensure that supply was maintained through an often complex supply-chain,” says Crane. “We now have warehouses in the U.K and Europe and deliver to over 22 European airports daily or weekly as well as smaller vehicles that can help our clients with the inevitable emergency delivery.”

The company has opened offices in Sydney, Aus-

Monty’s Bakehouse produces over 7 million snacks for their clients every year


The Flyhidrate beverage system improves the effects of dehydration, radiation exposure and poor circulation


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tralia and has established distribution throughout the country, based out of Brisbane. An office in Hong Kong has also opened and plans are in place for much of Asia.

But some things have not changed, says Crane. “I am fortunate to have an exceptional team of people in the company and there is a piece of each of them and everyone who has worked with or for us in the Monty’s Bakehouse brand. The entire team remains totally focussed on trying to provide our clients with innovative product ideas that are beautifully packed and delivered on time with great service. Our aim is to help improve the passenger experience whilst making life easier for in flight teams, caterers and crew.”

Air Canada remains a key client for Monty’s Bake-house and one which is close to the company’s heart.

“Air Canada is the reason we are here and the team is a pleasure to work with,” says Crane.

Recent expansion has largely been eastwards and in to the Gulf Region and Asia where Monty’s Bakehouse now works with most of the region’s major airlines. The company won an ITCA Mercury Award in 2008 and has attended ITCA Exhibitions ever since, looking forward to exhibiting at the 2013 trade show in Abu Dhabi. This past year was also the company’s strongest year to date following the launch of the Hot Box Duo range, which combines a sweet and savory snack in one box, and the launch of the first airline range of hot hand held Special Meals which are now being distributed throughout Europe.

So, what does the next 10 years hold?“There is still so much we can do and we have plans to take the

business forward in to new product categories and further expand

the brands geographic reach,” says Crane, “But our intention is to do this carefully making sure that wherever we are and whatever we do we do not deviate from our focus on understanding our clients and supporting them well.”

Integration is keyFormed as a general trading house in 1936, deSter has focused its service on aviation since 1973. Currently, the company has sales and manufacturing locations across the world.

A member of gategroup, deSter is a creator and provider of on-board services and products by integrating design, R&D, production and distribution in a supply-chain approach. “You’ll find us wherever

deSter recently upgraded their “Elements” tableware range by adding a number of unique new items to the collection


travelers eat, drink, slurp or sip,” explains Anne De Hauw, Director Key Campaigns and Market Development at deSter. “Because deSter is about mood and style; enhancing the passenger experience is our goal. Our customers include top airlines around the world that rely on our expertise and solutions tailored to their guests, their service offerings and the geographic regions where they operate.”

With a global customer base, deSter understands first-hand that every customer is unique, with different taste, wants and needs. As a result, deSter uses a customer-oriented approach, based on four key phases of work: Discover, Define, Design and Deliver. “We therefore always carefully study our airline customers’ DNA and identify their wishes and needs, before developing custom-made solutions,” said De Hauw.

To exemplify this approach, deSter recently upgraded their “Ele-ments” tableware range by adding a number of unique new items to the collection. “This is a recent example of the way we work. There is a definite trend for authentic onboard dining experiences. With products like the tagine lid and mezze tray, with interchangeable dishes and matching disposable salt & pepper shaker, we cater to the need for new tableware items that support the authentic presentation of dishes onboard,” De Hauw told PAX International.

The Middle-Eastern market, in particular, is a priority for deSter and in an effort to further improve services to their local customer base, the company has recently opened an office in Dubai. “We cur-rently supply all major carriers in the region,” she said. “Our goal for the coming three years is to sustain our current market position and to grow our business with potential new customers, by increasing the focus on the needs of existing and potential customers and by increasing regional partnerships.”

deSter will be present at this year’s ITCA Abu Dhabi expo, and will be revealing a complete new set of innovative service concepts. “The Middle-Eastern carriers definitely stand out with their perfect combination of traditional hospitality and food diversity, with elegant, and even luxurious, state-of-the-art designs and service concepts (in the front cabin). Even in the best restaurants around the globe, you would not expect such amazingly outstanding and luxurious service as some Middle Eastern carriers offer on-board!” explained De Hauw.

Expanding and exceedingAustralian-based Birch & Waite Foods has been offering quality food service products for more than 20 years. Originally starting out with only three staff members and making selected retail products, the company went on to add airline portions to their offerings in 1986.

Lately, business is growing at a rapid rate for the company and Birch & Waite has been experiencing a successful incline for their dressings, sauces, mayonnaises, salsas, dips, desserts and condiments. Birch & Waite is currently working with Cathay Pacific, Korean Air, Qantas, Virgin, Thai Airways, Vietnam Airlines and Malaysia Airlines, as well as major airline caterers around the globe.

When it comes to their plans for expansion, the attractive Middle East market is a main focus for Birch & Waite. As a result, the company has developed a variety of products that are specially tailored for this region, including a range of Middle East inspired dips and sauces. All of their products are made with Halal ingredients where possible.

Birch & Waite exhibited at the Gulf Food show in Dubai earlier this year, showcasing the diversity of their range across retail, foodservice and airline specific products. “The Middle East continues to be a rapidly expanding market for us, and it presents many opportunities for quality Australian foods and Australian manufacturers - which is very exciting,” explains Barton Beverley-Smith, National Sales Manager at Birch & Waite.

According to Beverley-Smith, it is important to understand consumer trends and to develop products that suit each particular market, simply because different cultural and geographical factors can greatly influence buying patterns and desires from passengers.

Overall, 2013 has been a very successful year for Birch & Waite, said Beverley-Smith, and down the road, the company is looking for market penetration and opportunities for growth. “We continue to grow in all key areas of our business and are continually looking for opportunities to introduce the world to our superior quality mayon-naises, sauces and dressings.”


Birch & Waite has developed a range of Middle East inspired dips and sauces

Anne De Hauw, Director Key Campaigns & Market Development at deSter


SwEETS AND cONFEcTIONERY

Selection of baklawa by Al Dar Sweets

How sweet it isPAX International learns the secret ingredients from gourmet sweets and chocolate makers that produce satisfying results around the globe by tAnyA FiLippeLLi

The Middle East region is home to many exotic homegrown flavors. However, it is also the international crossroads that it has been for centuries.

Many examples of this blending of cultures will be found on the massive show floors of this year’s ITCA/SIAL event in Abu Dhabi. The staple flavors and ingredients from countries around the world will compete for attention and business in a region that is as hungry for imports as it is for a satisfying snack.

Creating a satisfying travel experience for passengers becomes a challenge when it is coupled with demands of the travel industry. PAX International recently learned some tidbits of what goes into crafting each morsel to suit all tastes, when an airline cabin is shared by travel-ers whose favorite flavors are as varied as their dress and languages.

New Zealand Dessert Company LimitedLaunched in November 2012, the New Zealand Dessert Company Limited (NZDCL), began with a small group of entrepreneurs embarking on a new venture and has been in production since the spring of this year.

“The business plan was written with a focus on the opportunities at hand such as cheesecakes, fruit crumbles and Bavarian mousse cake, all deep-frozen for retail customers in Australia and New Zealand,” Kevin Cox, Director of Marketing and Sales for NZDCL recently told PAX International.

New Zealand and Australia both have ‘a real passion for cheese-cakes,’ with a particular interest in boysenberry filling, PAX Interna-tional learned during its interview with Cox.

NZDCL is focusing on the retail domestic market while keeping its production right in its backyard. According to Cox, this practice provides plenty of opportunities for the future, including export.

“One of the biggest reasons for moving production from the Neth-erlands to New Zealand is the risk of transportation and the import protocols of the Oceania region when importing dairy products,” Cox explained.

Some of the core reasons for producing products in New Zealand have been the “ready access” to both the dairy and fruit industries in the country itself and the ability to source the Australasia region. NZDCL’s mission is to combine these elements to create a line of products utilizing high quality raw materials.

Expanding for international export is another venture NZDCL plans to focus on in the coming months.

“The scale of opportunities is enormous when considering only the expansion of trade into the south-east of Asia,” stated Cox. “Asia-Pacific is clamoring for anything with a Western taste profile,” Cox added.

According to Cox, the dessert and sweet categories show the most opportunities for growth as the trend and demand for something sweet has been on an increase since the global economy experienced a slow down.

Caramel and chocolate are the core flavors that appeal to several demographic groups. NZDCL is in the process of launching a new range of Bavarian-style mousse ‘pies’ for the retail market that use those flavors.

“Food is still seen as the one area where people are willing to splurge and indulge,” stated Cox. “Those ‘sweet treat’ moments extend right across any age bracket or racial divide.”

Al Dar Sweets‘Baklawa’, or more commonly known as baklava, has a strong appeal to consumers in the Middle East, the United Arab Emirates, particularly in Abu Dhabi, according to Wissam El Cheikh Hassan, Managing Partner at Al Dar Sweets in the Emirati capital.

Al Dar Sweets in Abu Dhabi has been filling the sweet filo-layered pastry with crushed nuts and sugar syrup honey at three branches, since the late Ismael El Cheikh Hassan started the local company in 1975.

Al Dar Sweets also offers a wide range of traditional favorites from mammoul – cookie filled with nuts or fruit, Kunafa

– cheese pastry soaked in sweet syrup, dairy and nougat sweets to Turkish Delight.

In order to stay fresh in the market though, Al Dar Sweets has been exploring new ingredients to satisfy the locals by experimenting with add-ing flavor such as vanilla, mocha, caramel and peppermint and by combining them with macadamia, pecans and peanuts to form its traditional baklava.

“We have changed the way the product is prepared and presented, yet we have remained true to its origin,” explained El Cheikh Hassan.

With its long term strategy on being recognized internationally, Al Dar Sweets is looking into expanding its catering reach further in the Gulf countries as well as opening new branches in kiosks in malls and airports as soon as 2014.

Along with its new twist on the traditional baklawa, Al Dar Sweets has developed something new for the travel catering market that will be launch in November at the ITCA/SIAL event in Abu Dhabi.

“What makes us stand apart is that we have a willingness to try new things that are really unheard of. We believe that this attitude is the right one for growth,” added El Cheikh Hassan.


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Al Nassma Chocolate LLCThe name Al nassma, has roots in Arabic. The phrase means a seasonal breeze that brings respite to the people of the desert. Having debuted five years ago in the confectionery world with its signature camel milk ingredient, Al Nassma Chocolate LLC produces its ‘smooth and silky, with a hint of salt delights’ at its fully integrated, ISO 22000 certified camel farm and dairy, owned by its sister company, Emirates Industry for Camel Milk and Products (EICMP).

“We belong to the handful of remaining chocolate manu-facturers that work from bean to bar. In fact, we’re probably the only milk-to-bar producer,” said Patrick Dorais, Director of Sales at Al Nassma Chocolate LLC.

Using camel milk as its core ingredient, Dorais describes Al Nassma’s chocolates as perfectly reflecting the taste of 21st century Arabia: not too sweet, yet milky, with a hint of caramel and honey along with the particular mineral touch of the camel milk.

Although Al nassma selects the finest quality products such as pure Bourbon vanilla and Acacia honey, its biggest challenge is that camel milk is still a widely unknown product to many consumers.

“People expect the flavor to be strong and gamy. Over the last few years, we have managed to improve the perception and the quality of our products,” Dorais explained.

Research on the health benefits of camel milk in recent years has found that it has no known allergies, contains three to five times more vitamin C and half the fat of cow’s milk.

Headquartered in Dubai, Al Nassma Chocolate LLC caught the attention of companies in Europe, United States and Japan, according to Dorais. The European Union recently ratified import laws to allow camel milk, in particular from EICMP.

“We are seeing an overwhelming response for our choco-lates, and sales have been successful through our regional and global partners,” stated Dorais.

Without revealing internal figures, Dorais commented, “the demand for camel milk products is and will remain to be higher than the supply.”

Al nassma’s latest venture is the introduction of The Majlis Dubai, the “first and finest camel milk café.” Launched in 2012 at The Dubai Mall, the five-star café-lounge concept has been designed to reflect the Arabian culture and traditions in a modern and premium level featuring a blend of the best of Middle Eastern culture in its design and its products evolving around camel milk.

“The Majlis Dubai is the only holistic camel milk café not only offering camel milk fused beverages, but also pastries, breads and ice cream made from camel milk,” stated Dorais.

“All of our products are Halal,” he added.In order to enhance the passenger experience, these

gourmet sweets and chocolate makers know just how to keep up with demand while satisfying the well-known sweet tooth. To sweeten the pot, it’s satisfying to know there’s a little sweet something for everyone.

Camel milk chocolates by Al Nassma Chocolate LLC

SwEETS AND cONFEcTIONERY


Zodiac Aerospace has invented several of the aviation industry’s important technolo-gies and 2013 has proven another year for growth with its advances in aerospace equipment and systems. According to

the company, it has responded to the indus-try’s challenges and requirements through innovative design, equipment and system improvements along with acquisitions to its growing corporation. Participating in various exhibitions across the globe this year, Zodiac Aerospace was able to introduce and demon-strate its latest innovations and showcase its achievements.

Enhancing its products and services to sup-port the needs of its clients and by responding to the new challenges of the market, Zodiac Aerospace developed and introduced the new Symphony™ line of galley inserts. The new line offers a fully synchronized solution, weight savings, reduced power consumption and overall operational efficiency through its system components from the steam and convection ovens, to the beverage chiller. On display this year were also the Concert and Hybrite lines.

To showcase the galley and equipment segment further, the Hybrite trolleys will be on display in November at the ITCA/SIAL event in Abu Dhabi.

“Hybrite trolleys have been a true success since we introduced them. More than 200,000 passengers are served with Hybrite trolleys every day,” explains Wampie Kegel, Market-ing and Communication Manager for Zodiac Aerospace.

Serving the global catering industry, Zodiac Aerospace’s Concert Suite of galley

inserts won the Red Dot Design Award 2013 in February from the Red Dot Institute for Advanced Design Studies with its advanced catering solutions from ovens to coffee makers.

Showcasing its knowledge in the aircraft seating through design and manufacturing, business segment, Zodiac Seats displayed new styles at Aircraft Interiors Expo Ameri-cas (AIX), which was held earlier this year in Seattle, Washington. Design, products and systems were also displayed in an ISIS (Inno-vative Space Interior System) 737 cabin inte-rior mock up. New seat collections designed for uncompromising comfort included the Dragonfly, Z100, Z300, SkyLounge and the Auralite.

“Our business class seats are recognized all over the world for their product performance, design, quality and high-end features,” said Elodie Marquet, Marketing and Communica-tion Manager, Zodiac Seats.

Employing several teams of designers to meet the challenges of the seating market, Zodiac Seats’ products are continuously being improved upon for passenger seat comfort and ergonomics while optimizing and redesigning the cabin space.

“Our holistic approach takes into account all of the physical, psychological and socio-cultural issues, as well as all of the different flight phases,” Marquet told PAX International .

“Next year will be a strategic year with the continuous improvement of our product range via the introduction of new seat concepts dem-onstrating our constant research in response to evolving needs of customers,” Marquet added.

Devoted to IFEC integration, Zodiac Inflight Innovations (ZII), previously the IMS

Company, is a provider of Inflight Internet, GSM technology and Broadband Connec-tivity. Benefits of these features include the ability to be enjoyed as part of ZII’s in-seat AVOD (Audio/Video On-Demand) or the flexibility of purchasing each reliable con-nectivity feature separately. Its RAVE™ system includes a lightweight design and low power requirements, as well as a turnaround time of six months for an entire reconfiguration of the IFE system.

This year, Zodiac Aerospace completed the acquisition of TriaGnoSys, the German-based company specializing in inflight connectivity and wireless entertainment and cabin systems.

ZII also added the International Lease Finance Corporation (ILFC) and ECair to its list of customers that have selected the RAVE™ IFE product.

“We can now offer our customers a pre-certified integrated solution combining Aural-ite and RAVE™, the lightest and most reliable IFE system on the market,” stated Marquet.

“We are also offering this solution with the 5751 economy class seat, which is one of our bestsellers,” Marquet shared with PAX International.

Scandinavian Airlines (SAS) also chose ZII for both line-fit and retrofit aircraft. ZII’s entry into the line-fit market has been a new and exciting opportunity in the airline retrofit market, and currently serves more than 20 airline customers.

Offering a complete cabin interior, includ-ing advances in seat and IFEC integration, Zodiac Aerospace aims to continue to set the standard for advanced innovation in the coming year.

a yearof innovation

Award winning Concert Suite collection

Flexible Auralite seat for maximum passenger comfort

Dragonfly lightweight seats Symphony™ suite galley equipment

Hybrite trolley

PAX International highlights the past year for Zodiac Aerospace and its various business segments by tAnyA FiLippeLLi


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In February of 2010, officials and guests gathered at the docks of the newly com-pleted Dubai Cruise Terminal at (Mina) Port Rashid to officially name what was

then the newest ship from Costa Cruises, the Costa Deliziosa.

The naming ceremony stands as still the only one to take place in an Arab country. However, it could be said that the port and the bustling city where the Deliziosa anchored three years ago has quickly moved on to the next milestone. Dubai’s growth and expansion has been the stuff of legend and speculation. Back in 2010, the emirate was taking the first steps to establish itself as the cruise center of the Middle East.

Now, Dubai has taken its place among the tourist centers of the world. The city is ranked seventh among the top 20 global destination cities in the 2013 MasterCard Report. By 2020, the Dubai government envisions 20 million visitors per year, many of them arriving by cruise ship.

At the time of the naming ceremony, DP World had just opened the new cruise termi-nal. Now, the 20,000 square meter terminal will soon be joined by another terminal even

larger. DP World, which operates the facil-ity, has plans to expand the cruise-shipping complex, creating enough capacity to rival even the Port of Miami.

“According to cruise lines who serve the region from Dubai, the UAE has been and will continue to be included in their winter deployment,” said Mohammed Al Muallem, Senior Vice President and Managing Direc-tor of DP World for the UAE Region. “Their focus is to develop GCC (Gulf Cooperation Council) as an important local source market in addition to Dubai’s growing international tourism sector.”

Cruising as a leisure activity is just begin-ning to attract the attention of UAE and GCC citizens, said Muallem. During the cooler winter season, easy access and fair weather now beckons many Emiratis to take advantage of the port’s convenience for short getaways. Popular calls on itineraries out of the city include stops in nearby Abu Dhabi, Muscat and Khasab in Oman, the Emirate of Fujairah and Khor Fakkan in the Emir-ate of Sharjah. Dubai is also an important stop on larger international itineraries that take cruise passengers to stops as far away

as Australia. The area as a destination has long been

a favorite for Europeans and particularly Germans. In 2012, the Dubai’s Department of Tourism and Commerce Marketing (DCTM) estimated that 38% of the cruise passengers who visited Dubai were from Germany. The port greeted 407,000 pas-sengers for the 2012-2013 cruise season arriving on 105 ships.

Eighteen cruise line operators have placed Dubai on their itineraries in the 2013-2014 season. Cruise itineraries range from five to 30 nights. DP World officials are looking years out, and are anticipating growth figures of 3% to 5% each year for the next three cruise seasons.

To handle the incoming passengers, Mina Rashid has expanded facilities to handle up to five cruise vessels at one time. Though it does not happen often, five ships were anchored at one time in 2012. In a matter of hours, more than 7,200 passengers disembarked to spend time in the city.

Thusfar, the Italian cruise line Costa Cruises has made the largest commitment to the Arabian Gulf. The line’s Costa Crociere

The Costa Deliziosa of Costa Cruises was officially named at Port Rashid in 2010

BOLD & BUILDINGThe Dubai Cruise Terminal topped 100 calls this past season and further improvements are paving the way for more space and attractions by Rick LunDstRom

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is one of three ships to homeport in Mina Rashid. The emirate has other partners as well. At the recently held Seatrade Europe conference in Hamburg, the DTCM shared a stand with Inchape Shipping Service, and Rais Hassan Saadi Group both marine service and logistics companies, Orient Tours and Sharaf Tours.

“Dubai is already equipped with all sup-port services for the cruise industry because the emirate is the shipping hub of the wider region from the subcontinent all the way to North Africa and the wider Middle East,” said Al Muallem.

Such infrastructure will be needed as the emirate’s cruise shipping business grows and expands. Now under construction in Mina Rashid is a second cruise terminal that will be 27,000 square meters. Long term, DP World envisions a port that will be able to handle as many as seven cruise vessels at one time, the current handling capacity of the Port of Miami.

“Mina Rashid expansion is planned to be the best of its kind in the region,” said Al Muallem. “It will further strengthen the local economy and increase the use of Dubai’s historic port, at the center of the city.”

Mina Rashid is a small part of the massive portfolio of DP World, which operates more than 65 marine terminals in six continents. Though the company is primarily involved in container shipping, Mina Rashid is one of two cruise ship terminals. DP World developed and operates Quinquela Martin in Buenos Aires, which is the largest and most modern cruise terminal in South America. Mina Rashid has updated its security opera-tions to achieve the ISO-9002 accreditation and has also earned the Security Certificate of Excellence by International Maritime Security.

Artist’s rendering of the new terminal at Mina Rashid, which will be 27,000 square meters


Sysco Guest Supply exhibited at MHA Orlando earlier this year, showing visitors their unique amenity and textile manufacturing capabilities, in

addition to their recent re-branding efforts. Sysco Guest Supply has been helping clients create the ‘ultimate guest experience’ for more than three decades and today, it offers over 30,000 products and has over 25,000 customers (both domestically and around the globe).

Sysco Guest Supply originally started as a supplier of personal care amenities, but over the years the company has employed a busi-ness development strategy that has helped with significant growth in other product categories. These include textiles; which feature bath and bed linens; room accessories; housekeeping and janitorial supplies; small appliances; and furniture, fixtures and equip-ment, explained Paul Xenis, President/COO of Sysco Guest Supply. “In fact, our textile business is now our single largest product category. I’d have to say that our success in establishing and growing that category is the achievement that we are the most proud of,” he told PAX International.

At the present time, Sysco Guest Supply offers a diverse range of personal care ame-

nity programs and the company currently produces over a million and a half amenity units per day. Customers can choose from a simple line of wrapped soaps and small shampoos or a complete line, which includes mouthwash and vanity kits. Sysco also car-ries major chain logo programs and brands such as Acca Kappa, Archive, Aromatherapy Associates, Bath & Body Works, Bvlgari, Neutrogena, Shanghai Tang, and Tara Smith.

“While well known in the hospitality and travel and tourism industries, we felt that a rebranding of our organization would help increase awareness of the full breadth of products that we offer and the value that we provide to our customers,” said Xenis. “We made the decision to start the rebrand-ing in June of 2012, and unveiled the new Sysco Guest Supply brand later that fall. The cornerstone of that effort has been the development of our positioning, “The Guest Experience,” which reflects our dedication to enabling our customers deliver the best stay possible for their guests,” he added.

As the economy has improved, Xenis told PAX International that Sysco is noticing an increase in spending. “But, even in the toughest of times, we found organizations weren’t willing to compromise that much on

the products they provide to their guests. In good times or bad, price does come into play for most purchasers, but of equal importance is the fact that the products enhance and build their overall brand,” he said.

Beyond providing personal care amenities and room accessories Sysco Guest Supply’s designers, engineers, and formulating chem-ists continuously strive to develop products that minimize any negative impact on the environment.“Sustainability is no longer an option for companies and at Sysco Guest Supply, we recognized this was going to be the case years ago. Not only does a sustain-ability program make sense from a business standpoint – since many of our clients are requesting green products – but it’s also the right thing to do,” said Xenis. “In fact, we are very excited about our new partnership with Clean the World.”

Clean the World is a global, social enter-prise that has a simple two-part mission: Col-lect and recycle soap and shampoo products discarded by the hospitality industry, and secondly, through the distribution of hygiene products to impoverished people, prevent the millions of deaths caused by hygiene-related illnesses.

Around the world, the hospitality industry discards over two million bars of soap every day. At the same time, millions of people in developing countries die each year due to acute respiratory infection and diarrheal disease – the top two killers of children under the age of five, respectively. The prescription to fight those illnesses is a low-tech, inexpen-sive solution that most of us take for granted: hand washing with a bar soap,” said Xenis.

In less than four years, Clean the World has launched a global hygiene revolution and has distributed more than 14 million bars of soap to children and fami-lies in more than 70 countries worldwide.

The luxury of comfort Lauren Brunetti recently spoke with Sysco guest Supply about their breadth of products and recent re-branding within their organization

cRuISE SuPPLIER REPORT

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After experiencing a long history of success within the hospitality sector, Drapes 4 Show entered the cruise line industry 15 years ago with products that are suited for every part of a cruise ship, including outdoor and indoor textile, and food and beverage linen.

“This year was full of challenges and changes,” explains Jason Honigberg, President and CEO of Drapes 4 Show. “Companies

had fear of large scale investments but also felt a comfort in investing within their own organizations on a reasonable and steady pace. In our cruise sector, we see the pres-sures of our customers’ customer and their demands ever increasing. Cruises are so popular because of the great value they deliver for vacation dollars spent. Competition for those customers is increasing and one of the sources of support for that demand comes through the supply chain - with better quality products and innovative ideas,” he told PAX International.

Unlike other companies within the industry, Drapes 4 Show chooses to invest its profits and efforts into their manufacturing processes. While marketing and sales efforts are important, the company believes that investments in production serve their customers, and themselves, better. “This year, we increased production capability for our window covering lines. Signifi-cant investment has been made in our factory automation to produce the volumes of window coverings that would be necessary to supply a fleet,” said Honigberg.

A family owned business, Drapes 4 Show is headquartered in Los Angeles and next year will mark the fifteenth year that Honigberg has worked for the company. “Having grown up within the company I have heard the victories and defeats of business since the company’s birth, which was 34 years ago. Financial and operational forecasts are helpful, but change and uncertainty are the only things that can be counted on. Being in a position to advance when others are retracting and being patient during the good times allows us to prosper.”

MHA Orlando is the only tradeshow (relating to the hospi-tality industry) that Drapes 4 Show attends, and according to Honigberg, it’s simply because MHA is the only event where value is truly received by an exhibitor. “We have found the Marine Hotel Association to be a wonderful close knit com-munity of suppliers and customers that work together for the common goal of providing a great experience for the cruise line’s guests. We are excited to come back again next year.”

A year of challenge, change and growth


cRuISE SuPPLIER REPORT

From sustainability to creative cook-ing techniques, industry suppliers are bringing the best of both worlds

to cruise line passengers, when it comes to their selection of meat and seafood dishes to enhance the passenger experience.

Cuisine Solutions traces its roots back to 1971 when it operated as the culinary division of Vie de France Corporation. The division spun off in 1990 as Cuisine Solutions Incorporated and has since been delivering gourmet, dining experiences for first and business class passengers of major airline, cruise lines and railways, as well as to national restaurant chains, retailers and other food-service providers.

With its processing facility based in Alex-andria, Virginia, and cooking facilities in the United States, Chile and France, Cuisine Solutions delivers its extensive menu of entrées, side dishes and sauces worldwide to the cruise line and airline industries with its ‘sous-vide’ cooking method.

In the French language, sous-vide means ‘under-vacuum’ and Cuisine Solutions has pioneered the technique in which food is vacuum-sealed and slow-cooked while maintaining its natural integrity, according to J. Hemmer, Business Development Manager, On-Board Services at Cuisine Solutions.

PAX International recently spoke with Hemmer and Bhasker Ragav, Business Devel-opment Manager, On-Board Services about the history of the company and the cooking technique that is currently trending with pro-fessional chefs in national restaurant chains, while meeting the quality standards in the cruise and airline industries on a global scale.

“We deliver unparalleled innovation, expertise and flexibility in developing high

quality sous-vide food products that cel-ebrate natural flavors, fresh ingredients and consistent quality. Sealing in moisture makes sous-vide food more flavorful, fork-tender and juicy. We prepare all of our food via the sous-vide cooking method because it is the only method that maintains its quality,” Hemmer told PAX International.

An innovation that is growing increas-ingly popular in modern cuisine and being adopted by top chefs in Europe, the science of sous-vide began back in 1971 when Dr. Bruno Goussault developed the technology as a way of improving the tenderness of roast beef. Goussault discovered that if the beef was vacuum-sealed in a specially designed pouch and slowly cooked at a precise temperature, the flavor was notably enhanced. With a love of science and a passion for food, Goussault is Chief Scientist at Cuisine Solutions, and continues today to oversee all of the scientific aspects of the company’s sous-vide cooking processes and quality assurance programs.

In 1991, Goussault established, and has since led the Culinary Research and Educa-tion Academy (CREA) at Cuisine Solutions and more than 40 Michelin three-star chefs have received personal sous-vide training there, according to Cuisine Solutions.

“Sous-vide has been on the top trend for the past two years and it is already on the top three for 2015,” Ragav said.

Safety is of paramount importance in the travel industry, and in order to meet global quality standards, the culinary research and development team of top chefs and scien-tists at Cuisine Solutions use computerized monitoring systems and precise cooking times and temperatures to ensure the highest safety of each dish.

“For the ultimate in safety and conve-nience, we adhere to strict audit standards with traceability from raw material to the finished product,” Hemmer stated.

“Cooking foods slowly at precise tempera-tures eliminates the need for artificial flavor enhancers, preservatives or beta-blockers to ensure product safety,” Hemmer further explained.

In addition to providing products that are safe and of consistent high quality, anticipat-ing market trends is also of great importance in the foodservice industry. An increase in the Asian, Latin American, Middle Eastern and Mediterranean cuisines has allowed Cuisine Solutions to demonstrate its creativ-ity and commitment to the culinary arts by creating dishes of different ethnic cuisines.

“From 2010 to 2012, sales of ethnic foods rose 4.5 percent and it’s expected to rise,” explained Ragav. “We expect to see meat and seafood prepared in traditional, ethnic styles.”

Some of the ethnic dishes already on its menu include a sweet and spicy Chicken Adobo, a subtly-spiced Chicken Korma and a Cuban-inspired beef stew.

A growth in all-natural products with shorter ingredient statements has also been on the rise since passengers are requesting healthier food options.

“There is an increasing demand for meat and seafood raised sustainably and without the injection of hormones and other non-

by tAnyA FiLippeLLi

SEAFOOD REPORT

PAX International speaks with foodservice suppliers serving up memorable dining experiences from land to sea

Sous-vide Chicken Florentine by Cuisine Solutions

Surf n’ turf at sea


natural ingredients.” Ragav said.Cuisine Solutions has been providing its sous-vide dishes within the

cruise industry since 2009 and continues to develop options for the higher-end banquets and restaurants on board for those passengers seeking a break from the buffets.

“We work very closely with our customers desiring a four-star selection while at sea.” Hemmer said.

“Cuisine Solutions’ mission is to be the leader in premium, fully-cooked sous-vide food. It’s all about the food and providing memorable dining experiences,” Ragav concluded.

In 1976, entrepreneurs John Risley and Colin MacDonald started Clearwater Seafoods as a lobster distributor out of their pickup truck in Halifax, Nova Scotia. Today, the company is a leading harvester, processor and marketer of sustainably-sourced seafood, supplying its products to wholesalers, retailers and food service distributors throughout the world. From humble beginnings, Clearwater has evolved into a global company

that supplies eco-certified seafood, including scallops, lobster, clams, coldwater shrimp and crab.

Today, Clearwater is a progressive Canadian company that is growing rapidly; the company now operates a large fleet of vessels and owns several processing plants throughout Eastern Canada.

Global fish and seafood consumption is growing, said Andrew Fisher, US National Account Manager at Clearwater Seafood. Fisher also told PAX International that the company is also noticing a growing demand for sustainable seafood, which is causing consumers to seek wild, eco-certified seafood options.

“All of our products are well suited for the cruise line industry. As a provider of premium and eco-certified seafood products, we cater to all types of cruise lines. Many of the mainstream cruise lines will use our products as features in their specialty restaurants or as add-on items. Some of our new value-added products like Bacon Wrapped Scallops and Scallops & Sauce are a great fit for traditional onboard dining. While many of the luxury cruise lines gravitate toward our products for their premium nature and convenient formats,” said Fisher.

As a result of seafood being an excellent source of Omega-3, everyone can benefit from adding seafood to their diets, Fisher said. Scientific studies have also shown the benefits of Omega-3’s from pre-natal through to seniors for brain and visual function to heart health. “As polyunsaturated fatty acids, Omega-3’s cannot be synthesized by the human body, and must be obtained from the food we eat - making seafood an excellent choice. Two of the main Omega-3 fatty acids - EPA and DHA are both found in seafood,” he explains.

Clearwater’s raw lobster meat continues to be a favorite among cruise lines; the company uses a specialized high pressure extrac-tion process to produce it, which releases the meat from the shell while keeping the same appearance as live lobster. The end result is a ‘chef ready’ product, ideal for quick and easy preparation, without cooking and shucking live lobster. “Our raw lobster meat comes in a variety of formats including several shell-on and shell-off options. Health wise, lobster is an excellent source of Omega-3, is also fat-free, saturated fat-free and considered a high source of protein,” Fisher said.

Another industry favorite is Clearwater’s fresh-frozen Sea and Patagonian Scallops, which are harvested onboard the company’s vessels and are individually frozen within an hour of catch locking in freshness, flavor, tender texture and product purity. According to Fisher, you won’t find a fresher, purer scallop anywhere – and their benefits don’t stop there, Clearwater’s scallops are also healthy; they are high in Omega-3, fat-free, saturated fat-free and considered a high source of protein.

Bacon-wrapped scallops by Clearwater Seafoods

SEAFOOD REPORT

Lobster platter by Clearwater Seafoods


IFSA REvIEw

This year’s APEX/IFSA Expo ended September 12 with the largest atten-dance for the International Flight Services Association (IFSA) in more

than a decade. Building on this success, IFSA leadership is paving the way for even more growth on an international scale.

Under the direction of a new President, Pam Suder-Smith, Vice President of Sales at Pourshins Supplair, immediate plans after the September 9-12 Expo in Anaheim include IFSA representation at a two-day Asia confer-ence in Shanghai sponsored by the Airline Passenger Experience Association, November 4-5. From there, committees and individuals plan to move ahead to create more member-ship appeal by stressing the organization’s capabilities in three important areas: innova-tion, education and communication.

This year’s APEX/IFSA Expo ended with a record attendance of more than 3,400 airline and vendor representatives taking part over the three days. IFSA this year attracted 850 people, of which 250 were airline attendees. Not only are airlines returning to the event, Suder-Smith said, they arrived this year with larger contingencies, looking to purchase product and services.

“Airlines are looking to differentiate them-selves,” Suder-Smith told PAX International.

“Consequently they’re looking for the next best thing.”

Examples of the potential next-best thing could be found in the many companies that were exhibiting for the first time at an IFSA event. Approximately 15 first-time exhibitors set up stands in Anaheim. Suder-Smith said she and members of the IFSA board made a special effort during the week to visit stands of the first time attendees and gain feedback.

“One of the goals is to turn first time suppliers in to long term members and participants,” she said.

To meet the needs for innovation, IFSA has established an “ideation task force” headed by Peter Wilander of Delta Air Lines. The task force will be looking at ways to pro-vide membership value in conventional and unconventional ways. Among the examples noted by IFSA will be reaching out to sup-pliers and services outside traditional food and beverage offerings “to generate ideas and ways to improve the overall passenger experience.”

Education initiatives will be found in IFSA’s long-running Government Affairs and Education Committee that monitors pending legislation and regulation. One of the group’s goals is to make sure the travel catering seg-ment of the industry is represented and heard when any new regulations are considered or enacted. Barbara Boyer of Air Fayre and Mary Ann Dowd of United Airlines chair the Committee. IFSA Vice President, Jane Bernier-Tran of United Airlines and Denise Poole of AMI Inflight serve as the board liaisons for the Committee.

Communication has been the task of the recently formed Communications Advisory

Council, which is composed of seasoned marketing and communications profession-als within the industry that represent the various segments of IFSA’s membership. The Council supports IFSA with providing a uni-fied voice on matters involving the interests of the onboard industry.

“Whether a member desires support in one or all three of the areas I want IFSA to be a primary go-to point,” said Suder-Smith.

Before taking the helm as president, Suder-Smith spent 10 years in positions on the IFSA board. Her career includes 15 years at Pourshins, as well as work in airline cater-ing at Ogden Aviation Services and airlines with MGM Grand Air. She said she was grate-ful that gategroup and Pourshins have given her the opportunity to devote time to IFSA.

“Our people are the heartbeat of IFSA, and I’m thankful that our corporate members continue to provide opportunities for indi-viduals to serve and assist in various ways,” she said. “Their time is extremely valuable and we can’t thank them enough for their dedication and time to this industry and association.”

Buzz Products of Australia claimed this year’s Best of Show stand award at IFSA

From working on innovations to valuable initiatives, the International Flight Services Association will be redoubling its efforts to engage with its membership by Rick LunDstRom

IFSA President Pam Suder-Smith at the gategroup stand at IFSA Anaheim

reaching OUT


For the last 10 years, Distribution and Service (DSI) has built a rep-utation of excellence in the travel catering sector. By helping guidecustomers through the process of importing and U.S. distribution,DSI can ensure on-time delivery of frozen and dry goods acrossNorth America.

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

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IFSA REvIEw

Daniel Klein, a Research and Development Chef at LSG Sky Chefs assembled a combination of four pre-selected ingredi-ents in a half hour for a winning effort at the International Flight Services Association Chef’s Competition, held September 10 in Anaheim.

The event was sponsored by Marfo and hosted by Bob Rosar, Executive Chef at Gate Gourmet. Four chefs were put to the task of creating an appetizer and entrée using lamb, Arctic char, Greek yogurt and quinoa.

Klein developed a winning menu composed of an appetizer of Arctic char confit with Greek yogurt sauce and an entrée of pan-seared lamb with rosemary jus and vegetable stew with sautéed mushrooms to take the win.

The competition took place on the tradeshow floor during the APEX/IFSA EXPO. Klein is originally from Alsace, France where he once had his own restaurant. He attended culinary school in Strasbourg.

Other chefs competing this year were: Jim Litza, Director of Business and Product Development at Direct Food Service, Inc.; Tony Ruiz, Sous Chef with Flying Food Group in Los Angeles; Francisco Garcia, Executive Chef of Menu Design at Gate Gourmet.

Judges for this year’s competition were Chef Darrin Fin-kel Executive Chef at Ralph Brennan’s Jazz Kitchen; Chef Daniel Suscavage Executive Chef at the House of Blues; Chef Jimmy Weita, Executive Chef at Disneyland Hotel and Park Banquets and Chef J. Hemmer, Director of Sales, Onboard Services at Cuisine Solutions.

LSG Sky Chef’s Klein cooks his way to championship

Chef Daniel Klein, left, gets congratulations from Marcel Lagnaz, Senior Vice President of Operations at Gourmet Foods

Competing chefs and judges, along with event organizer Bob Rosar (seated) gather for a picture


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The event for travel catering, onboard retail and passenger comfort

Register you interest in visiting at: worldtravelcateringexpo.com/enquiries

Organised by:



The world’s biggest passenger experience conference & exhibition

8-10 APRIL 2014

Interested in booking a stand?For more information contact: Mitra Esmizadeh +44 (0)20 8910 7193 [email protected]

WHAT’SHOT!

Say cheesecakeCompany Name: Eli’s Cheesecake CompanyCompany Location: Chicago, IllinoisDescription: Eli Cheesecake Company’s has a new line of individual three-inch Cheesecake Swirls. The chef-created desserts are handmade with the finest ingredients and hand-decorated by an Eli’s pastry chef. Cheesecake Swirls flavors include chocolate, lemon, strawberry and raspberry. Eli’s Cheesecake Company has been creating more than 50 varieties of desserts on Chicago’s northwest side since 1980.

Solid lineCompany Name: REVoL USA LLCCompany Location: Cumming, GeorgiaDescription: REVoL’s new solid line collection has been designed to create a luxurious dining experience and to enhance the presentation of side dishes and appetizers through various materials and colors. Founded in 1789, REVoL is still owned and operated by the founding family.

L’occitane amenity kitsCompany Name: FoRMIA Airline Supplies Ltd.Company Location: hong Kong, ChinaDescription: Passengers on Garuda Indonesia will have a new amenity kit featuring products from L’occitane. Supplied by FoRMIA for Garuda’s business class cabin, products include verbena body lotion, verbena EDT, and shea butter lip balm. Made from high-quality materials, the business class amenity bag has been designed to allow for a variety of post-flight uses. L’occitane products are known for their quality and revitalizing properties using the finest of Provence’s natural plant extracts.

Fly with Me MonstersCompany Name: BUZZ ProductsCompany Location: Abbotsford, AustraliaDescription: Aimed to educate and entertain youngest travelers on Emirates, Buzz illustrators have added four fun new characters. Each monster has an individual personality and love for travel. With focus on adventure, comfort and companionship, the toy collections have been designed to enhance the experience for the young traveler combined with Emirates commitment to providing families with a relaxing journey.

Pure fruit experienceCompany Name: SkyMax

Company Location: Isernhagen, GermanyDescription: SkyMax is pleased to present a pure fruit, inflight experience

for passengers with June’s finest dried mango slices. With focus on sustainability and fair trade, the mango fruits are cultivated and harvested by small independent growers using all-natural methods.

Without any preservatives or artificial flavorings, the Philippine dried mango slices are lightly sweetened with natural cane sugar.

Packaged in Germany, the dried mango slices are available in individual packaging and can be customized on demand. Certifications

include halal, ISo and hACCP. Certified by Fresenius Institute.


what’s hot!



The event for travel catering, onboard retail and passenger comfort

Register you interest in visiting at: worldtravelcateringexpo.com/enquiries

Organised by:



The world’s biggest passenger experience conference & exhibition

8-10 APRIL 2014

Interested in booking a stand?For more information contact: Mitra Esmizadeh +44 (0)20 8910 7193 [email protected]

Gluten-free snacksCompany Name: Monty’s BakehouseCompany Location: Surrey, U.K.Description: Monty’s Bakehouse is pleased to introduce its hot, hand-held gluten free Spinach and Tomato Frittata - packed full of delicious ingredients held together with lightly whipped eggs – all of the flavour, just with none of the gluten! The tasty snacks are also suitable for VGML, hNML and MoML diets and are supplied and presented in distinctive bake-in-box packaging.Visit Monty’s Bakehouse at ItCA: Booth #A10

Belle FleurCompany Name: WESSCo InternationalCompany Location: Los Angeles, CaliforniaDescription: Currently expanding into the world of fragrance, Belle Fleur has launched ten distinctive, scented candles. Available through WESSCo International, the amenity line with exquisite essences has been designed for travelers to create a relaxing experience at home or on vacation. Belle Fleur’s floral and event design firm is based in Manhattan.

oatmeal squaresCompany Name: GoPicnic Company Location: Chicago, IllinoisDescription: GoPicnic presents healthful snacking as indulgent with Corazonas oatmeal Squares. These whole-grained treats can be enjoyed for breakfast or as a snack throughout the day. Corazonas are available in seven appetizing flavors including Blueberry, Cranberry Flax, Chocolate Chip, and White Chocolate Macadamia. Plus, each square packs a punch of all-natural plant sterols, which are proven to help lower cholesterol. Available in 0.89 and 1.76 oz.

Contemporary picnic Company Name: En Route International

Company Location: Berkshire, EnglandDescription: En Route International and Rail Gourmet have launched the

Great Western Larder box available on all First Great Western trains out of Paddington station to the South West. The contemporary package, with picnic blanket artwork inside, unfolds into a convenient tray and

contains cheese, crackers and chutney sourced from local suppliers in the region. Chilled portions of cheese or a pot of chicken liver pâté with sun-dried

tomatoes can easily be added to the package already stocked with crackers and chutney. En Route recently introduced a carefully selected cheese board to first and business class cabins on Emirates flights departing from the UK.

Innovative lighting Company Name: PGA Electronic S.ACompany Location: Montierchaume, FranceDescription: PGA Electronic, the French company providing motion systems, lighting systems and IFEC/CMS systems is introducing its new “Be-Bop’tic” optical fiber system. The innovation makes possible the color homogeneity and intensity calibration between two or more lighting sources. Weight and power consumption savings, homogeneous illumination without the need of a diffuser and low maintenance due to small numbers of LEDs are some of the main advantages of the new “Be-Bop’tic” optical fiber system.


what’s hot!

Wooden designCompany Name: Inflight DirectCompany Location: Middletown, Rhode IslandDescription: Unique in appearance, a new class of wooden earbuds and earclips have been introduced by Inflight Direct. The new models feature wooden casing that increases the acoustical quality and reproduces sound similar to home speaker units enclosed in wood materials. The new design allows passengers to further experience the sounds quality from installed or portable IFE systems.

Camel milk chocolateCompany Name: Al Nassma Chocolate LLCCompany Location: Dubai, UAEDescription: Made from silky camel milk chocolate and selected premium ingredients, Al Nassma chocolates symbolize the discerning taste of the Arabian world. The halal quality chocolates come in a caravan of 18 camel-shaped pieces in layers presented in a delicate wooden casket. Creamy macadamia nut and honey filling reflects the taste of 21st century Arabia.

Lobster made simpleCompany Name: Clearwater Seafood Company Location: Bedford, Nova Scotia Description of Product: Clearwater Seafood’s Raw Lobster Meat line-up delivers the same quality and taste as live lobster while having the versatility of being prepared using a wide range of temperature and cooking methods. From the seas to the skies, users can also benefit from frozen storage of the products and rely on year-round availability for guaranteed supply throughout the seasons.

Minibite’s new American rangeCompany Name: Minibite by hoppeCompany Location: Tilburg, The NetherlandsDescription: Minibite recently launched four new cookies – all of which are 100% made in the U.S.A. The all-new “American range” consists of three 100 calorie soft baked cookies (0.8 oz.): choc chunk, double choc and oatmeal raisin, plus a 1 oz portion of the crispy choc chip minicookies. Minibite cookies are kosher and completely free of nuts, cholesterol and trans fats as well.

New twist on traditionCompany Name: Al Dar SweetsCompany Location: Abu Dhabi, UAEDescription: Al Dar Sweets has experimented with new flavors for its traditional baklawas. Flavors include mocha, caramel, peppermint and macadamia nut. Al Dar Sweets has been serving up high quality Arabic sweets since 1975.Visit Al Dar sweets at ItCA: Booth #C38


what’s hot!

Virgin American claims top APEX award, Brannelly honored for Lifetime AchievementVirgin America was given the highest honor at the 2013 Passenger Choice Awards and the Airline Passenger Experience Association (APEX) honored former president Patrick Brannelly of Emirates with a Lifetime Achievement Award.

The program was held during the APEX/IFSA Expo September 9-12 in Anaheim and was hosted by Australian comedienne Caroline Reid, whose alter ego -- flight attendant Pam Ann -- dished ribald humor through much of the evening.

The APEX Awards allows passengers to rate their travel experi-ence year-round through an online survey. Results are tabulated the Nielsen Company.

In addition to Brannelly, the group also honored Michael Childers of Lufthansa Systems with the Outstanding Contribution Award. Childers has been Chairman of the APEX Digital Content

Management Working Group. Several companies were recognized for innovation as part of the Avion Awards.

“This year’s program has seen the most impressive turnout yet, and we have winners from every corner of the globe,” said Dominic Green, APEX Events & EXPO chair and Senior Director, Content Business at Thales Avionics in the announcement of the winners.

“We congratulate the winners of the 2013 Passenger Choice Awards and remind passengers that this contest is open year-round. Fill out the survey every time you fly!”

The 13 categories of awards ranged from best entertainment options and inflight publication to best overall. The following is a list of win-ners in their respective categories. Best Overall Passenger experience – Virgin America Best in region: Africa – ethiopian Airlines Best in region: Americas – Virgin America Best in region: Asia and Australasia – Garuda indonesia Best in region: europe – Virgin Atlantic Best in region: Middle east - emirates Best inflight Publication - tACA international Airlines Best iFe User interface – Virgin AtlanticBest inflight Connectivity & Communications – norwegian Air shuttle Best inflight Video - tAP PortugalBest Cabin Ambiance – sWiss internationalBest Food & Beverage (in conjunction with the international Flight services Association) – turkish AirlinesBest Ground experience – Virgin AmericaAvion Award: Best single Achievement in Passenger experiencedelta Air Lines: The sky decksM

Avion Award: Best Achievement in technologyAKQA: Fly Delta App for iPad

New to the APEX Awards Ceremony was the Newcomer of the Year Award, presented to a new association member company. The award was presented to SmartTray International.

IFSA Announces 2013 Scholarship RecipientsIFSA Foundation underwriters awarded more than $40,000 in schol-arships to college students at the general meeting of held during the September 9-12 APEX/IFSA Expo in Anaheim

The IFSA Foundation experienced its most successful year to date, receiving nearly 200 scholarship applications.

To date, the IFSA Foundation has given away more than $300,000 in award funds.

“Past IFSA Foundation Scholarship Award recipients have become successful, productive leaders at a number of airlines, catering, and rail and supplier companies,” said the Association. ”Your company has the opportunity to recognize exceptional contributions to the industry, and have a significant impact on the future of the onboard industry.”The IFSA Foundation 2013 scholarship recipients are:Harvey and Laura Alpert Scholarship Award:Frederic Nicholas, Yale UniversityOakfield Farms Solutions Scholarship Award:Haben Ghebregergish, University of ChicagoJohn Louis Foundation Scholarship Award:Emma Kautz, Loyola University, ChicagoWESSCO International Scholarship Award:

Diana Murillo, Loyola Marymount UniversityGourmet Foods, Inc. Scholarship Award:Atara Muhammad, University of MiamiAMI Scholarship Award:Melissa Gonzalez-Pena, Seton Hall UniversityKings Nut Companies Scholarship Award:Mandi Roan, Pfeiffer UniversityIFSA Foundation Scholarship Awards:Matthew Armstrong, University of Texas, San AntonioTeresita Alexandra Viola, Westminster Kingsway College, United KingdomJohn & Ginnie Long Scholarship Award:Ronald Amiscaray, Loyola University, ChicagoDHL Supply Chain Scholarship Award:Alia Lahr, University of PennsylvaniaFlying Food Group Scholarship Award:Adriana Hoak, The College of WoosterThe Hoffman Group Scholarship Award:Zachary Inouye, University of California Berkeley

This year the IFSA Foundation held the “Rock and Bowl” event at 300 in Anaheim to raise money for scholarship funds. Conference attendees also purchased tickets to participate in the 50/50 raffle.

For more information about supporting the IFSA Foundation, contact IFSA headquarters at [email protected].

Patrick Brannelly of Emirates receives the Lifetime Achievement Award from Christine Ringger of SWISS International (left) and Sue Pinfold of Spafax


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