What’s Onboard? A Closer Look at Airlines’ F&B Updates for Spring/Summer 2026
Share
IFSA highlights some of the delicious new menu offerings global airlines are presenting to passengers as part of their latest menu refreshes.
Alaska Airlines: Beecher’s Mac & Cheese Takes Off
Alaska Airlines (Alaska) has spent nearly two years perfecting an onboard version of Beecher’s Mac & Cheese, inspired by the original version from the iconic Seattle cheesemaker in Pike Place Market. The dish, which features Beecher’s award-winning Flagship cheese, penne pasta and a crisp breadcrumb topping, is available to pre-order for Main Cabin passengers traveling on medium- to long-haul flights within North America and Hawai’i.
Other new items included in Alaska’s Evergreens menu include “Med In The Clouds,” a plant-forward bowl featuring a quinoa and lettuce base, fresh vegetables, olives and a lemon‑tahini dressing. The airline confirmed this inclusion was made following a positive response to another recent vegan and gluten‑free bowl.
American Airlines: Non-Alcoholic Beer Added to Inflight Menu
On February 1, American Airlines made Athletic Brewing Company’s award‑winning Free Wave Hazy IPA available on all flights over 250 miles, marking the first time the carrier has included a non‑alcoholic beer option on its inflight menu. The move comes as a result of the positive customer response to Athletic’s non‑alcoholic offerings in American’s Flagship and Admirals Club lounges.
Other items featuring on American Airlines’ latest menu refresh since February include Lime and Berry LaCroix Sparkling Waters. Likewise, the carrier is bringing these two new flavors onboard, two of the brand’s most popular, in response to customer demand.
China Airlines: Co-Branded Contemporary Asian Cuisine Now Flying
On January 1, 2026, China Airlines began offering all passengers departing from Taiwan to Europe, Americas, and Oceania its co-branded inflight menu with Michelin-starred T+T, which is famous for its contemporary Asian cuisine.
In Premium Business Class, the menu includes Wheel Pie Filled with Rose Duck and Truffle, a signature dish of T+T. The dish elevates a popular Taiwanese street food snack traditionally made with red bean paste. Also included on the set menu is crispy oat-crusted cod with green peppercorn sauce; green papaya salad with scallop; stuffed squid with wax apple and herb sauce; and stuffed beef roll with Asian spice gel.
Finnair: Blackberries are the Star of the Show
According to Finnair Kitchen Development Chef Sami Oksava, Finnair’s 2026 winter-spring menu celebrates “salted, pickled and fermented ingredients, bringing freshness and diversity to the plate in the middle of winter.” Available between January 28 and May 19 on flights departing from Helsinki, multiple dishes are inspired by fresh blackcurrant.
In business class, one of the starters is an orange and anise seasoned gravlax with rainbow trout roe, shimeji mushrooms, blackcurrant gelée, pickled red onion and malt breadcrumbs. For mains, there is a slow-cooked lamb shoulder served with blackcurrant sauce; and for dessert passengers can opt for blackcurrant posset with vanilla crème and blueberries.
JAL: Enhanced Beverage Selection Accompanies New Menu
This month, Japan Airlines (JAL) began serving new non-alcoholic drinks options for premium passengers, including Japanese Teas. In first class, passengers can opt for Maruri Otani Tea Plantation Main Store Uji Sencha Gold Label tea, while business class travelers can have Maruri Otani Tea Plantation Main Store Uji Sencha Silver Label tea or a Matcha Latte.
The changes come as part of a broader refresh of JAL’s international inflight meal service. In March, the carrier also began transitioning to meals in a tray-style format served to each guest for its second meal service, beginning with its New York routes. This setup will eventually replace its a la carte system, which it said first-time travelers are less familiar with.
Qatar Airways: Jordy & May Navarra Bring Filipino Flavors to Manila–Doha Flights
At the beginning of February, Qatar Airways announced a partnership with Filipino husband-and-wife duo Jordy and May Navarra, who designed an exclusive new business class menu for passengers traveling from Manila to Doha. It will also become available on flights from Doha to Manila from July.
The menu features an appetizer of seared chilled scallops, braised beef short ribs tiyula itum for main course, pansit noodle ensalada for a light option, purée of arroz caldo for breakfast porridge and a standout dessert of sans rival cake with philippine chocolate sorbet.
Singapore Airlines: Monica Galetti Creates Hokey Pokey-Inspired Desserts
Monica Galetti has worked as a guest chef with Singapore Airlines since 2024, and last November announced that she was creating desserts for the carrier’s premium economy and economy passengers too.
Both desserts, which became available on select flights departing the UK’s London Heathrow, London Gatwick and Manchester airports at the beginning of March, are inspired by Galetti’s favorite childhood treat, Hokey Pokey. In economy, passengers can try a Salted Caramel and Honeycomb Pot, while those in Premium Economy will receive a Salted Caramel and Honeycomb Delice.
Southwest Airlines: Pistachios Offered as Pretzel Alternative
Since January 27, 2026, Southwest has been offering passengers in its extra legroom seats “Wonderful Pistachios No Shells” as a complimentary snack. Travelers can choose from two flavors: Honey Roasted or Roasted & Salted. The brand advertises its nuts as a good source of plant-based protein, as well as vitamins and minerals.