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Exhibition Review





Willie took a lump of dark sugar and pulled it into strands of solid bright gold before creating a stunning ornamental creation.


Onboard branding The final day turned the spotlight onto the inflight food tray with airline meals specially flown in and a range of branded food examples explored and explained in an interactive session on branded foods, hosted by Nikos Loukas and Stathis Kefallonitis from Inflight Feed. Branding, Stathis explained, stops flying from being boring and bland, adds entertainment and interest and can inspire loyalty to bring passengers back regularly. In Japan, it seems they have cracked


this by imaginatively tapping into the local passion for the Hello Kitty brand and introducing branded products across the service – on the napkins, the muffins, the cutlery and more; and also by running


seasonal specials such as KFC and Donut flights to celebrate the festive season. Likewise Air Berlin has put the power to decide into the hands of its passengers giving them the opportunity to design their own inflight tray; while Austrian Airlines has put the focus on food value and flexibility, giving customers the chance to pre-order their choice of dining up to an hour before departure.


Trolley madness Stacking an airline trolley is actually not as easy as you think. So discovered the teams who gathered for the Taste of Travel’s fun finale – the Trolley Challenge. Armed with state-of-the-art trolleys by Zodiac Aerospace and adjudicated by Jeremy Clark, teams of exhibitors and buyers battled it out for a stunning Trolley Challenge trophy, kindly donated by Dartington Crystal. Ostensibly a bit of fun, the event


graphically showed the challenges faced by those giving onboard service and highlighted the need for ergonomic equipment and careful forward planning!


See you next year WTCE 2015 will be relocating into new halls A3 and A4 within the Messe next year, allowing for more exhibition space. It will run April 14 -16, 2015.


This page: Dan Bly of Salcombe Dairy, battles it out in the Trolley Challenge; the audience watches on at the Taste of Travel Theatre and Willie Pike impresses Jeremy Clark with his pulled sugar sweet treat creations


Head on: Healthy vs Comfort


Tina: “I’m an advocate of healthy food onboard. Many people expect good food on the ground but just accept that when they fly that's not an option.”


Andes: “An airline is not responsible for making people healthy. On a flight people want a break from all that.”


Tina: “Healthy choices don’t have to mean tasteless choices. Pasta, for example, can taste great in the air and is also good for the GI levels in your blood which in turn make you feel good."


Andes: “The best tasting dishes use butter sauces and creams and that is what people want, served with a nice glass of wine. They want comfort foods and some fun when they fly!”


Keith: “Airlines can use purer ingredients for very little or no cost difference if they choose their sources carefully.”


Andy: “Airlines have to be all things to all people which makes offering healthy options a huge challenge.”


Keith: ”European airlines will soon have to give full ingredients labelling like retailers which will drive out the market nasties. We need to move towards healthier, tasty foods."


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