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ANA to supply new vegan, vegetarian and gluten-free, in- flight meals



All Nippon Airways will start to supply new vegan, vegetarian and gluten-free meals beginning November 1, which have gotten more and more common internationally. As with the earlier wholesome in-flight eating choices that ANA began to serve onboard, these new menus are a collaboration of Chef Hideki Takayama and the ANA cooks.

“Offering inclusive meal choices is crucial to making sure our clients with the very best in-flight expertise,” stated Tomoji Ishii, Govt Vice President, Buyer Expertise Administration & Planning of ANA. “We stay up for delivering these high-quality menu gadgets and supplying a spread of meals choices for all of our clients.”

The additions are a part of ANA’s continued efforts to offer passengers with all kinds of decisions to swimsuit their tastes and preferences. For instance, in October 2021, ANA launched the renewal of 4 wholesome in-flight meals; diabetic, low fats, low-calorie and low-salt meals, and these menus have been chosen by many shoppers and have gotten established as an choice for all clients.

Hideki Takayama is a world-renowned French chef who has a background in creating menus that cater to a variety of tastes, together with wholesome and specialised meals. Hideki and the ANA cooks have labored collectively to create new menus that take full benefit of his data and experience. “We had a very tough time growing a vegan meal, as ANA strictly follows the rules set by High quality and Security Alliance Inflight Companies*,” stated Hideki Takayama. “Many substances reminiscent of dairy merchandise, eggs, fish and meat couldn’t be used, and we additionally developed the menu with out root greens to accommodate the consuming habits of extra clients. With these many restrictions, it was tough to realize the identical degree of outcomes because the gastronomic menu, and on the identical time, this was the purpose we targeted on. As we labored on the menu improvement, we had been in a position to reconfirm the attraction of greens, and I consider now we have accomplished an in-flight meal that’s in contrast to some other.”

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