Func­tion and flavour

Onboard Hospitality - - Focus On -

Free-from foods are in high de­mand and new cater­ing brand Libero aims to put more

choices on the on­board menu. Julie Bax­ter dis­cov­ers more

De­mand for free-from food is at an all time high, with high street op­tions up around 30% in the last year alone.

Now a new brand, Libero, launch­ing this April, aims to help meet this de­mand on­board with a fresh so­lu­tion pre­sented in a stylish box, fully sealed and cer­ti­fied, and fo­cused on great taste.

Libero is the brain­child of chef and restau­ran­teur, Marc Warde, who says:

“No box can be all things to all peo­ple but we have de­vel­oped op­tions that com­bine spe­cial meal cre­den­tials with fresh sea­sonal menus. We spe­cialise in de­vel­op­ing for the free-from mar­ket be­cause we are clear that de­mand for spe­cial meals is set to in­crease. All of our meals are gluten-free re­gard­less of va­ri­ety.”

The range aims to of­fer cus­tomers a fully com­pli­ant, tasty meal that caters for a di­etary need with­out fear of cross con­tam­i­na­tion. Nu­tri­tional anal­y­sis and prove­nance are pro­vided for each meal.

Warde adds: “Libero spe­cialises in gluten-free, dairy-free, ve­gan and veg­e­tar­ian meals in ad­di­tion to 18 of the IATA-coded meal choices, plus some ad­di­tional choices for cur­rent di­etary de­mands. Meals are sealed com­pletely and given to the cus­tomer to en­joy with all the rel­e­vant nu­tri­tional in­for­ma­tion.”

The new range in­cludes meals for di­a­bet­ics, low calo­rie/fat/salt, gluten- and lac­tose-free, veg­e­tar­ian, ve­gan, raw, jain, lacto-ovo, ba­bies/kids, sports or pa­leo di­ets, low FODMAP, dys­phal­gic and seafood.

For First and Busi­ness pas­sen­gers, a full meal kit is of­fered for crew plat­ing on­board which means less risk of cross con­tam­i­na­tion from crew and the op­por­tu­nity to use the air­line’s own crock­ery for spe­cial meals.

In Pre­mium Econ­omy and Econ­omy cab­ins the meals are based on ei­ther the stan­dard Econ­omy meal or a Busi­ness box.

For sec­ond ser­vice, Libero of­fers a range of ap­proved snacks and hot hold items. There are also canapés, fin­ger food, bar snacks and petit fours.

Warde says: “Cus­tomers with food al­ler­gies, food in­tol­er­ances and di­etary needs are greater in num­ber than ever be­fore. Cater­ing for those cus­tomers is now es­sen­tial for ev­ery air­line. Our goal is to help busi­nesses suc­cess­fully ne­go­ti­ate the ar­du­ous jour­ney that is air­line cater­ing, so they can cater well for those spe­cial di­etary needs in a way that is mod­ern, de­li­cious and truly mit­i­gates risk of cross con­tam­i­na­tion. We be­lieve we can help air­lines give their cus­tomers a re­ally spe­cial meal, cater­ing for their needs and tastes with a range of de­li­cious op­tions.”

cater­ing well for spe­cial di­etary needs is now es­sen­tial for

ev­ery air­line

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