Cauli-power: The humble brasicca is flying high
This feature was originally published in Onboard Hospitality Magazine
Inflight dining is changing. Today, companies need to be mindful of everything from passenger allergies and sustainability goals to 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 in passenger tastes 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 made with cauliflower that’s catching people’s attention. Delta were early adopters and United Airlines are fans.
Universal appeal of pizza
“It can be difficult for airlines to cater for all the different food allergies so they asked me to come up with something that everyone can eat. 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 content, salt and size,” said Andreasson.
“Cauliflower has so many health benefits: it’s good for your overall health and wellbeing, congnitive and brain function, is high in fibre and can help reduce cholesterol. Add to that the positive environmental impact of using cauliflower over wheat and you’ve got a great product that anyone can eat anywhere in the world,” she added.
Cauliflower production is more sustainable than wheat and causes no known significant damage to air, water, land, soil or forests. It can be grown anywhere and has a low carbon and water footprint. This is appealing to airlines and inflight caterers looking to 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 thought about food safety around packaging. “We started with the product and combined it with the best possible packaging. Most paper board has a PET-based coating. Our packaging uses a water-based coating which is much better for passenger health,” said Andreasson.
Feel good flying
“People want to feel good when they fly. Passengers are getting fed up of the poor food choices in airports and on flights. Younger passengers in particular are looking for better options. They are mindful of what they’re putting into their bodies and want better choices. This demand is driving a change in food offerings,” Andreasson added.
In terms of growth, Indian is a big market. One of the youngest countries in the world, where 65% of the population is below 35 years of age, customers are looking for healthier options. Combine that with the fact that many people in India have a gluten allergy or lactose intolerance, it’s certainly one to watch.
So what’s next for Food & Beyond? A Cauliflower Naan Flatbread with Paneer Cheese & Tomato Onion Coulis is in production alongside a Cauliflower Naan with Coriander & Garlic. Sweet options include a Gianduja Mignon Calzone and passengers looking to increase their protein intake can opt for a Protein Pizza with lactose free mozzarella or high protein breadsticks and grissini.
“My philosophy is that everything we offer must be the type of product I’d like to eat when travelling,” said Andreasson. “The proof is in the eating. The product sells itself. Forget writing pitches or cold calling – you just have to get in front of the airlines and get them to taste it, it’s as simple as that.”