gategourmet spotlights special meal trends: fresh, balanced and globally inspired
This is a special feature from the March 2025 Special Meals/Pre-WTCE digital issue of PAX International, on page 14.
Marius Rytz, Product Manager Culinary Excellence at gategroup
In today’s interconnected world, air travel serves as a vital link for business and leisure travellers navigating an increasingly globalized society. As diverse cultures converge at 35,000 feet, airlines must cater to a broad spectrum of culinary preferences, dietary restrictions and religious considerations—particularly on long-haul flights where multiple meal services are standard.
At gategourmet, the largest global airline caterer, chefs carefully balance these complexities to craft specialized meal options that meet the evolving needs of airline partners and their passengers. By integrating cultural awareness with culinary expertise, gategourmet ensures that every inflight dining experience reflects both quality and inclusivity.
The landscape of special meal offerings has evolved significantly to accommodate the diverse needs of today’s airline passengers. Once primarily associated with medical and dietary restrictions, special meals now encompass a broad range of categories, including religious, lifestyle and children’s meals, reflecting the growing expectations of travellers.
Ensuring these meals are both nutritionally balanced and thoughtfully prepared is a priority for gategourmet’s culinary team. Constantly innovating, the chefs at gategourmet are committed to sourcing and integrating high-quality ingredients into meal designs that align with both dietary requirements and evolving passenger preferences.
Globally, gategourmet has 26 Malaysian halal certified kitchens and four kosher kitchens across its units. In some cases, there is a full-time rabbi on staff in the kitchen to oversee ingredient acquisition and food preparation to ensure it is kosher.
What’s trending in SPML
Marius Rytz, Product Manager Culinary Excellence at gategroup, tells PAX International that gluten-free options have grown exponentially in the last few years, with options that give chefs a lot more room to explore and create.
“Bland, boring gluten-free options are a thing of the past,” says Rytz.
Meanwhile, the caterer reports that when it comes to vegetarian meals, there has been a shift back to basics.
The era of heavily processed meat substitutes like vegan sausages and burgers seems to have peaked. Passengers increasingly want recognizable, high-quality ingredients and craftsmanship in the preparation of meals. The exploration of ingredients allows chefs to innovate and create new, memorable culinary experiences for airline passengers, ensuring that the meal is not just a minor part of the journey, but instead something to look forward to.
gategourmet’s culinary teams closely monitor emerging food trends and innovative ingredients, ensuring the menus remain aligned with shifting passenger expectations. One area of current focus is the growing appeal of pickled and fermented products, recognized for the ability to enhance both flavor and functionality in airline meals.
This lentil quinoa salad with mango and roasted cauliflower is a strict vegetarian meal prepared by gategourmet according to Jain dietary laws—no root vegetables, and no animal products, including eggs and dairy
Incorporating pickled ingredients—whether as a side, snack, or key component of a main dish—offers multiple benefits. From fermented vegetables and pickled ginger to naturally cultured dairy products, these elements not only elevate taste but also aid digestion, contributing to a more satisfying and well-balanced inflight dining experience.
The focus of special meals is not only to meet the standards required, but to follow the principles of a balanced diet. The meals must not only be suitable for specific dietary needs but also healthy. At the same time, gategourmet aims to create a level of standardization across the different regions it serves. A vegetarian meal from Indonesia cannot have the same components as one from India, yet the overall quality and nutritional balance should remain consistent, offering passengers a well-rounded, flavourful and satisfying dish. In the end, the ingredients must come together and create a delicious, memorable meal experience for the passenger.
“The special meal market is growing, and while a global approach is necessary, it must be shaped by local perspectives,” Rytz explains. “A key principle across all meals is a balanced ratio of carbohydrates, proteins and fats. Additionally, the glycemic index is an important factor: how much a carbohydrate impacts blood sugar levels. To ensure a steady energy supply throughout the flight, we focus on using complex carbohydrates rather than simple ones.”
But the focus on meeting the standard for special meals is not only centered on the main course. Desserts are also evolving, says Rytz.
Instead of sugar-laden options, gategourmet chefs are moving toward recipes with more fresh fruit and reduced sugar, while still maintaining an indulgent element.
“After all, it is not just about nourishing the body but also about providing a moment of enjoyment for the mind. Desserts cap off a wonderful meal with a delectable, sweet experience that satisfies and pleasures, and if there is a healthy element to it, the guilt of indulging weighs less on the conscience,” he says.
Snacks are another key area of focus for gategourmet. As Rytz explains, “We are currently developing a brain-boosting chocolate with ingredients that enhance cognitive function. Something ideal for business travellers working on their laptops during their flight. The goal is to provide sustained energy without excessive sugar to prevent energy crashes.”
This vegetarian lacto-ovo meal by gategourmet may include dairy products and eggs, but no meat or fish. This dish contains carrots, horseradish cream, marinated beans and puffed buckwheat with horseradish mousse and pistachio pesto
Precision in preparation
While the final taste and presentation of the special meal is important, the preparation is just as crucial. With restrictions on what ingredients can be used, gategourmet chefs select the best quality ingredients, always careful not to cross-contaminate with other items being prepared.
Strict protocols are essential when preparing special meals to prevent cross-contamination, particularly for passengers with dietary restrictions due to medical conditions. Gluten-free meals, for example, must be handled separately to avoid any contact with gluten, while vegetarian and vegan options require precautions to maintain dietary integrity. For those with food allergies, even trace amounts of an allergen can pose serious health risks, making meticulous preparation a priority.
Equally important is the careful adherence to religious dietary laws. Halal and kosher meals are prepared with the highest level of care, ensuring compliance with strict guidelines and respecting the beliefs of passengers who require them. gategourmet’s culinary teams follow rigorous processes to uphold these standards, reinforcing a commitment to both safety and cultural sensitivity in every meal served.
The golden rule to follow when it comes to special meals is to create something delicious and exciting for the passenger while maintaining a healthy balanced meal that adheres to the strict guidelines of the passenger’s requirements. Special meals should be well-balanced and crafted with skill and care, giving passengers a memorable experience and creating culinary connections.
