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News: Onboard Newsletter

December 2013

Sunday, December 1, 2013  
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Volunteers needed for World Food Safety Guidelines Task Force

The World Food Safety Guidelines is a basic food safety reference document that is applicable to airline catering establishments worldwide. IFSA’s Government Affairs and Education Committee (GAEC) maintains the guidelines and will form a team in 2014 to update the guidelines. A basic quality/food safety background and knowledge of airline catering operations would be highly beneficial to the team.  If you’re looking for an opportunity to get more involved in your association and have knowledge in this area, IFSA’s GAEC would greatly appreciate your help. If interested, please send your contact details to IFSA Headquarters by January 31, 2013.

Update Your Contact Information

As a valued part of IFSA, it is important for your company to receive all of the association’s communications and information. Please help IFSA keep our records up-to-date by providing any updates to your company’s contact information, including the primary and alternate member contact. Email your updated contact information to IFSA Headquarters.

Check your inbox for the 2014 Membership Renewal Notices

The 2014 Membership Dues Renewal notices were distributed via email to the primary and alternate contacts listed for each member company in early December.

In 2014, IFSA members can continue to look forward to: 

·       The APEX/IFSA EXPO set for 15-18 September at the Anaheim Convention Center in Anaheim, California USA, and presented in collaboration with the Airline Passenger Experience Association (APEX).
·       Onboard IFSA, our monthly electronic newsletter, will continue to keep you abreast of industry and Association news delivered directly to your desktop.
·       On demand access to the World Food Safety Guidelines, an effective food safety control concept applicable to airline catering facilities worldwide.
·       Industry representatives who maintain dialogue with appropriate regulatory and legislative bodies worldwide who represent the Association’s interest, and work cooperatively toward the common goal of public health, safety and security.
·       Access to the IFSA Membership Directory available on

Renew prior to January 31, 2014 to take advantage of the early bird dues rate! After January 31, normal dues rates apply including a 15% increase.

Exhibitors: 2014 IFSA Membership Dues are due in full before you reserve booth space at the 2014 IFSA EXPO.

Please advise IFSA if there have been recent personnel changes within your company or if you have not received a 2014 Membership Renewal notice.

Do you know of anyone that could benefit from membership in IFSA?

Help spread the word! Share your experiences and refer potential members to Headquarters or for more information.

Like IFSA on Facebook, and Follow @IFSAOnBoard on Twitter

Follow IFSA on Facebook and Twitter to see the latest Association happenings.



Save the dates of 15-18 September for the 2014 APEX/IFSA EXPO! The EXPO will return to the Anaheim Convention Center in Anaheim, California USA. For the fifth consecutive year, IFSA will collaborate with the Airline Passenger Experience Association (APEX). During the 2013 EXPO, IFSA welcomed 850 total attendees, including 250 airline representatives.
The 2014 Conference Planning Committee leadership includes: Chair, Jay Cravens with Delta Air Lines and Co-Chair, Jim Ball with Flying Food Group.
Booth Selection for 2014 APEX/IFSA EXPO Scheduled to Begin Soon

Booth selection for the 2014 IFSA tradeshow will begin soon. IFSA staff will contact each exhibitor this month with information and an appointment time for booth selection. As a reminder, 2014 Membership Dues and any other balances owed are due in full before you may select exhibit space for the 2014 tradeshow.

As the 2014 APEX/IFSA EXPO approaches, visit the IFSA website often for conference details, exhibitor information, sponsorship opportunities, and how to register to attend. You can also visit the IFSA Facebook Fan Page often for key updates.




Airmarket, LLC / Delyse CEO Named As VIP Woman of the Year
IT Business Net, December 4, 2013
The National Association of Professional Women named Elisabeth Galvin, CEO of Delyse and Airmarket, LLC as a 2013/2014 Professional Woman of the Year. Ms. Galvin was awarded this prestigious honor for her leadership in finance and operations management.

At twenty-seven years old, she moved to the United States and spoke very little English. She had a desire to start her own business and no existing contacts. Her personal motto was to never take no for an answer as she worked to build her business.

As Founder and CEO, she executes the company vision, is engaged in all departments and is always available to provide feedback to her team. She has helped to develop Airmarket’s reputation for providing top-tier services to the transportation and retail industries. Delyse had launched a national natural web-based grocery story that will allow consumers throughout the U.S. to consume natural food at an affordable price.





Top Trends in Airline Food
Huffington Post, November 26, 2013
Onboard industry experts and IFSA members, Chef Bob Rosar of Gate Gourmet and Sue Gin, founder and CEO of Flying Food Group outlined seven growing trends for in-flight fare:
·        Organic Meals-According to a joint survey from airline food website Inflight Feed and Maiden Voyage, a women business travel group, travelers are increasingly searching for healthier meal options. Fliers have been consuming more lean proteins such as fish and chicken. Air Canada’s NutriCuisine menu adheres to low-sodium, additive and preservative-free standards. Virgin America includes calorie counts and nutrition information on their in-flight menus. 
·        Personal In-Flight Chefs-Luxury airlines such as Etihad Airways include in their Diamond First Class cabin a formally trained chef who handcrafts meals that meets the needs of each passenger.
·        Celebrity Chefs-Fliers are more educated about food than they have ever been before with shows such as “Top Chef” and “Chopped”. Since 2011 Air France has enlisted renowned celebrity chefs to design menus for their first class and business cabins. Some examples of chefs include the Michelin-starred culinary extraordinaire Joël Robuchon, and Thibaut Ruggeri, head of Parisian foodie haven Lenotre.
·        Pre-ordering Meals-On US Airways, passengers have the option to upgrade their standard, complimentary meals in economy class for a dish with fancier flare. Fliers can purchase a DineFresh meal box with foods like marinated lime chicken breast or the vegetarian orzo with portabella mushrooms. Delta Air Lines offers advanced premium meal orders of cold entrees and salads. American Airlines provides pre-order service to ensure passengers receive their entrée preferences versus having to risk their first choice selection being sold out.
·        Culture-focused Cuisine-Culture-specific menus remain important to travelers. Flights on Japan’s All Nippon Airways offer steamed rice dishes, sushi and other native cuisine in their first class and business class cabins. On their flights to Paris, they offer a menu of prosciutto ham and beef stew for their passengers. 
·        Mini-meal Options- Peanuts and pretzels are being replaced with snacks that closely resemble meals. Virgin Atlantic’s Graze menu features items like vegetarian sushi or beef sliders to curb cravings. United offers upgraded snacks such as Asian-style noodle soup and small sandwiches. Alaska Airlines features a small Mediterranean quinoa salad and a cheese and fruit platter.
·        Meals by Design-With limited space in galleys, it is difficult to offer passengers a lot of options. In advance of airBaltic flights that are 1.5 hours or longer, passengers can use the airline’s ordering system to add individual items to a virtual food tray such as salads, cold starters, meat dishes and diet-friendly options. This way, airlines are assured of having the food items that passengers desire in stock and are able to maximize their small storage space.
British Airways Uses Umami to Combat Mile-High Palate Challenges
The Telegraph, November 2013
A well-known key challenge of the airline industry is bland food, an effect of dry cabin conditions and high-altitude pressure. British Airways (BA) has found a solution in umami, a pleasant savory taste first discovered in Japan. The airline has reworked their menu to include more umami-rich dishes to punch up the flavor profiles of airline food. Some menu delights include pork belly and pork cheek with lime and lemongrass sauce, heritage carrot, pak choi and peach. BA has also been increasing the fruit content in their white wines and minimizing the bitterness in their red wines. Additionally, the airline has installed steam ovens in their first-class cabins to help heat bread without hardening it. BA has also worked with Twinings, the English tea brand, to create a blend of its Kenya, Assam and High Ceylon teas that would taste best at high altitudes.
Learn more about IFSA industry media partners

For opportunities with any of IFSA’s industry media partners, click here.

Calendar of Events
International CES
7-10 January
Las Vegas Convention Center
Las Vegas, Nevada USA
World Low Cost Airlines Asia Pacific
18-19 February
Suntec Convention Centre
APEX Australia Conference
February/March 2014
APEX TV Market Conference
28-30 April 2014
Dublin, Ireland
APEX Technical Committee Meeting
May 2014
Anaheim, California USA
15-18 September 2014
Anaheim Convention Center
Anaheim, California USA