The ACA Corner: July insights from PreGel
The ACA Corner presented in partnership with Official Media Partner PAX International is a column dedicated to voicing expertise directly from ACA members. ACA represents more than 65 percent of the worldwide airline catering market. ACA invites all members to share their views in future editions of the ACA Corner by contacting Mercedes Dieguez.
Caterer's perspective: Matteo Tenca, Export Commercial Director at PreGel
PreGel points to simpler dessert production for airline caterers
As airlines look to elevate the onboard dining experience, dessert is becoming another opportunity to balance passenger expectations with operational efficiency.
For airline caterers, the challenge is not only creating appealing desserts, but doing so consistently across large-scale inflight programs, multiple catering hubs and diverse passenger markets. Matteo Tenca, Export Commercial Director at PreGel, says advances in semi-finished ingredients and pre-balanced pastry solutions are helping simplify that process.
“The new advancements in the semi-finished food industry greatly simplify airline catering processes,” says Tenca. “Operational efficiency and rigorous standardization are the definitive drivers of contemporary onboard food services.”
He says global inflight dessert programs require caterers to manage complex logistics, meet international passenger preferences and reduce variation between production sites. Pre-balanced products can support this by requiring only a few fresh ingredients, speeding up preparation and reducing the margin of error.
“Having access to high-quality, pre-balanced products that only require a few fresh ingredients speeds up dessert preparation, reduces the margin of error and consistently maintains a high standard of quality,” Tenca says.
Passenger expectations are also rising, with travelers increasingly looking for desserts that feel closer to a restaurant experience. For airlines, the goal is to improve quality without adding significant labor or complexity to catering operations.
Tenca says semi-finished pastry products can help airlines deliver desserts with strong taste and texture because they are made from high-quality raw materials. Classic desserts such as Tiramisu and Crème Brûlée can be prepared more easily while still appealing to a wide range of passengers.
Customization is another area where airlines can differentiate their onboard offer. Tenca says caterers can add variety through finishing touches such as crumbles and topping sauces, creating a more distinctive plate while maintaining standardized production processes.
These additions can also support seasonal menu rotations. Fruit-forward flavors can be used during warmer months, while richer, more indulgent profiles can be introduced during winter.
For airlines and caterers, the result is a dessert program that can feel more personalized and premium, without placing extra strain on the back-of-house operation.
Matteo Tenca
Export Commercial Director
PreGel
Matteo Tenca, Export Commercial Director, PreGel
