Inflight dining is changing. Today, airline buyers know they need to be mindful of passenger allergies and sustainability goals, as well as serving food that travels well and tastes good. Clean eating is a priority for a growing number of passengers who don’t want to eat carb-heavy meals with little nutritional value.
This shift is good news for Tina Andreasson, Commercial Director, Food & Beyond, who is on a mission to bring cauliflower to the masses. Demand for her clean-eating products has doubled since 2024 and it’s the margarita pizza with a base made with cauliflower that’s creating a buzz. Delta Air Lines was an early adopter and, according to Andreasson, United Airlines is a fan.
Pizza pleaser
“It can be difficult for airlines to cater for all the different food allergies so Delta asked me to come up with something everyone can eat,” she says. “Pizza is a universal dish. It works with every demographic, religion and age group. We wanted the pizza to taste and look good so we worked with a dietician who helped us create a pizza that balanced protein, fat, salt and size.
“Cauliflower has so many benefits: it’s good for your cognitive and brain function, it’s high in fibre and can help reduce cholesterol. Add to that the positive environmental impact compared to wheat and you’ve got a great product that anyone can eat anywhere in the world,” she added.
Andreasson claims cauliflower production is more sustainable than wheat and causes no significant damage to air, water, land, soil or forests. It can be grown anywhere and has a low carbon and water footprint, helping airlines and caterers hit sustainability targets.
Cauliflower dough can also be shipped frozen and defrosted the day before a flight, meaning it keeps its shape and taste. Food & Beyond has also carefully considered its choice of packaging for the pizza, using a paper board with a water-based coating.
Healthy living
“Younger passengers, in particular, are looking for better options. They are mindful of what they’re putting into their bodies and want better choices,” adds Andreasson.
Cauliflower also ticks the boxes in emerging markets, such as India, where there is a younger demographic, and it may be a good match for the growing demand from passengers with vegetarian, gluten-free and lactose-free diets, she adds.
A versatile vegetable, it certainly seems to be one to watch.
