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September 23, 2025At the IFSA conference in Long Beach, California, airline food vendors took the spotlight to reveal the freshest ideas in in-flight meals. One standout was Turkish Airlines, celebrated for its top-notch hospitality. The airline seized the chance to show how aeroplane food can be much more than the usual tray meals. Chef Demir Duzel led a live cooking demonstration that turned heads as he rolled, stuffed, and sauced manti, a small pasta filled with spiced meat and drizzled with garlic yoghurt. The rich aromas drew in a crowd, and everyone marvelled at how a classic Turkish recipe could be adapted for a cramped jet galley. This showcase proves that the world of airline catering is evolving quickly. Carriers are no longer settling for merely edible; the goal is delicious, memorable, and full of a culture’s culinary pride.As global travel continues to expand, airlines and food vendors are recognising the need to cater to more discerning passengers. This new focus on innovative, high-quality meals aims to transform the often-criticised perception of airline food, with more and more carriers seeking ways to elevate their in-flight offerings.A Shift Towards Gourmet Meals in the SkiesThe IFSA conference, which gathered over 100 food and beverage companies, showcased a broad range of in-flight dining products. From fresh cheeses and fine wines to healthy, gourmet snacks, the event highlighted the shift towards providing passengers with premium food experiences during their flights. This is especially evident in business class and first-class cabins, where airlines are competing to offer luxurious dining that mirrors high-end restaurant meals.Mainline Aviation, a prominent food service provider, demonstrated this trend by offering tuna tartare with smoked caviar, along with crab rangoon, featuring blue crab and French cheese. These gourmet offerings are part of Mainline’s o …
