Korean Air updated its menus for seven special meals for dietary requirements at the beginning of September. The enhancements reflect health trends and passenger feedback.
The new meals were developed over a six-month collaboration with the nutrition team at Inha University Hospital. They incorporate the latest clinical dietary guidelines for health conditions such as diabetes, cardiovascular disease and hypertension.
The renewed special dietary categories include:
Low-fat, diabetic and low-calorie meals. Carbohydrates have been reduced and vegetable portions increased to help moderate blood sugar levels. Antioxidant-rich, colourful vegetables are included. Lean proteins, such as fish and chicken, replace red meats.
Bland meals feature vegetables peeled and gently cooked for easier digestion. High-fat ingredients and strong spices are excluded. Based on passenger feedback, a wider variety of soft fresh fruits, including watermelon, melon and pear, have been added.
Gluten-intolerant meals use rice flour as a substitute for wheat in bread and soups. Avoiding products prepared in facilities that also process wheat prevents cross-contamination.
Low-salt meals limit total salt content to less than one gram (400mg of sodium). Flavours are enhanced with unsalted butter, plant-based oils and aromatic vegetables.
Low-lactose meals replace dairy products with lactose-free or plant-based alternatives. Based on passenger requests, breakfast now features lactose-free Greek yoghurt instead of soy milk.
Special dietary meals are available for passengers in all Korean Air cabin classes with specific health or nutritional needs. They can be requested up to 24 hours before departure via the airline’s website or service centre.
