Passengers opting for healthier mid-air meals

 Passengers are increasingly demanding healthier meals on flights, according to new research.

In the past five years orders for low-calorie meals has increased 300 percent and orders for low cholesterol meals rose by 181 percent, according to new data released by Cathay Pacific.

Between 2008 and 2012 the demand for vegetarian meals rose by almost 14 percent.

Fruit platter orders increased 216 percent, low-salt meals by over 200 percent and gluten-free meals by 114 percent over the same five-year period.

Last year Cathay Pacific served over 1.7 million special meals, requested 48 hours prior to departure, to passengers flying to more than 170 destinations around the world.

“Hong Kong is one of the world’s culinary capitals and at Cathay Pacific we are continually evaluating food trends around the world and looking for new ideas to keep in step with passengers’ changing tastes,” Cathay Pacific regional catering manager Eric Cheng said.

“Often a vegetarian or pescatarian travelling in first, business or premium economy will be able to find something suitable without needing to pre-order a special meal, and in the long haul economy cabin, there is always a starter, a choice of main course and dessert.”

Sourced: etravelblackboardasia