Out of the Box

This article originally appeared in The Entertainment Issue of APEX Experience.

SUSTAINABLE MATERIALS

• Recyclable paperboard, such as kraft paper, is a popular material.
• Plastics have the ability to be washed, reused and rotated

PERSONALIZED THEMES

• Customizable design options that can represent an airline’s brand are desirable

STACKABILITY

• Being able to save on space, both for loading and offloading, is a major advantage when using well-designed snack boxes

CONTROLLED PACKAGING

• Specialized machinery and trained culinary staff allow for tighter control over quality assurance and more choice for passengers.

Modern snack boxes are designed to fit perfectly into Atlas trays and meal carts, optimizing the space available for refreshments; when passengers have finished snacking, the boxes collapse flat. Stacked neatly, they are easy for staff to efficiently recycle and restock.

Design and color provide opportunities to reflect brand character and current marketing initiatives. “Brands can easily incorporate personalized themes and create regional campaigns through snack box design,” explains Peter Diehl, vice-president of sales and marketing at RMT Global Partners. “Many airlines will change their tray liners three to four times a year to keep things fresh for frequent flyers. Using partitions, lids with clear windows, stickers and liners, it’s straightforward and cost-effective for brands to keep the look of their snack boxes updated.”

Sustainability is also a popular consideration in the design of snack boxes. Diehl says craft paper is a desired material. “Brands are looking for a cradle-to-cradle product – one that is made from recycled materials and then in turn is recycled; it’s a big loop.” Reusable snack boxes are also available should an airline wish to wash, reuse and rotate its containers.

“Brands are looking for a cradle-to-cradle product – one that is made from recycled materials and then in turn is recycled; it’s a big loop.” – Peter Diehl, RMT Global Partners

A benefit to recyclable materials over reusable is the option to have the snack boxes packaged off-site, Diehl explains. A manufactured environment with specialized machinery, training and staff allows tighter control over ingredients, quality and contents than meals assembled on the airplane. Manufacturing staff can be properly trained to handle Halal cuisine, gluten-free or peanut allergies. The in-flight kitchen handles the packaged products but doesn’t create them, and therefore doesn’t require the training or equipment involved in creating specialty meals.

Packaging in a controlled environment offers increased variety for passengers. “Lower-cost airlines aim to provide flexibility and options for passengers combined with convenience. There are many options in contents and quality,” explains Diehl. “Snack boxes make the meal process easy for both staff and passengers. We expect this trend to stick around.”