Glass has become something of a no-no for the airline trolley in recent years. As airlines increasingly prioritised lower operational weight, cans, cartons, paper and plastic formats became standard, embedded in the beverage service. So, it is perhaps surprising to see that glassware in premium cabins remains seemingly as popular as ever and is bringing innovation to many of the latest tableware collections.
deSter recently worked on the launch of a signature tableware collection for new Saudi airline Riyadh Air, for example, which includes an eye-catching lavender-tinted glass tumbler; and Global-c created a Champagne glass for SAS with a special small pit lasered in the bottom to encourage effervescence of the fizz. Global-c also supported LATAM’s ambition to create a ‘wow’ effect for its new Premium Business tableware for which they innovated with a laser-engraved cocktail glass that aims to deliver an immediate sense of refinement. A lasered pattern catches the light, to transform the welcome drink into an elegant moment. Wine glasses with stem are used for the wine service.
Strong design
Elsewhere, the TAAG Angola Airlines’ Business tableware, created by GISPOL, includes tempered glass for beverages alongside porcelain pieces – all designed to reflect modern African elegance with fluid shapes and harmonious proportions. The tempered glass used is a solution specifically engineered to be stronger than standard glass and to shatter without sharp shards if broken.
And Korean Air claims to be setting a new benchmark with the launch of its new First tableware which includes high-end partnerships with Bernardaud for full-size chinaware, Christofle for cutlery, and the introduction of full-size Riedel glassware selected to deliver a true, fine-dining restaurant experience in the sky.
“Bold colours are on trend with some airlines choosing hero pieces of coloured glassware”
Standing out
Caroline Blomme, Front Cabin Category Director at deSter, spots a trend: “The era of uniform white tableware is fading. Today’s premium dining concepts embrace multi-sensorial experiences where tactility, texture and visual depth matter as much as taste. This shift is driving the introduction of new materials onboard, with glass emerging as a standout choice for conveying craftsmanship, refinement and sensory appeal.
“Glassware is taking on an elevated role and being used in unconventional ways to enhance the dining experience as in the Riyadh Air collection which translates the airline’s lavender-tinted brand identity into a refined glass expression, integrated into the dining setup for parfait presentation and granola service. Airlines are moving beyond functional service to create dining experiences that are inspirational and emotionally engaging. Increasingly, carriers are embedding brand identity and cultural storytelling into every detail of the meal, turning it into a powerful expression of their brand.”
Lee Harper recently joined Plane Talking Products (PTP) after more than 30 years developing glass and tableware for British retailer Marks and Spencer. He says: “Glassware is an integral part of the overall tableware design, particularly in the premium cabins and we find that airlines are recognising that the drinking glass is hugely important in the delivery of the overall inflight meal aspiration, as well as a statement piece that harmonises the overall table aesthetic.”
PTP works with mouth-blown/handmade glassware, as well as machine made glass when quantity and price are key considerations, and creates glassware in various materials including soda-lime, lead-free crystal and borosilicate. The glass chosen depends on the airline brief for clarity, durability and thermal resistance.
Expert taste
Harper adds: “More so now than before, airlines are including their wine experts (Masters of Wine/Sommeliers) in the glassware selection. Naturally this leads to more focus on the shape and size of the glass as this influences the aroma and flavour of the wine as well as how the wine is delivered to the palate. The investment in the wine should be reflected in the drinking glass, to enhance the passenger’s tasting experience onboard.
“We also see glassware evolving as an art form – with designers incorporating texture, abstract shapes and unusual silhouettes. Bold colours are on trend with some airlines choosing hero pieces of coloured glassware to complement the table aesthetic and add personality to the setting.”
And questions of weight and sustainability are far from being ignored by those favouring glass. Some argue glass is the original recyclable material – with bottle banks and reuse systems well established, but major steps forward have also been made in the more sustainable production of glassware, including glassware made from recycled materials and made using renewable energy.
Built to last
The challenge for inflight is to incorporate all the above whilst also considering the rigours of the aviation dishwashers, rack stowage onboard, the onboard service and of course the budgets.
This challenge has spawned increasingly successful glass look-a-likes within rotable tableware collections. RMT Global’s Tritan Glassware range, for example, which it reports is significantly lighter than traditional glass, reduces the overall weight load and is more durable. Less frequent replacements compared to glass or lower-quality plastics obviously helps with cost savings.
Likewise, Kaelis designed a transparent Briss Bowl within the new Uzbekistan Airways Economy tableware set as a way to balance elegance and resilience. Its rounded silhouette and crystal-clear surface add to the meal presentation, while also designing for longevity as it withstands up to 250 washing cycles. A distinctive frosted pattern inspired by Uzbekistan’s cultural motifs was applied using advanced matting technology, to subtly echo the airline’s visual identity.
All airlines are keen to raise a glass to progress and clearly building on the traditional qualities of this ancient material is set to be part of the design brief for some time to come.
