All Nippon Airways will introduce new vegan, vegetarian and gluten-free offerings on international flights departing Japan from November 1.
The new menus have been created by award-winning chef Hideki Takayama, who is a member of the airline’s The Connoisseurs programme, in collaboration with ANA chefs.
The meals will be available to all passengers, regardless of cabin, but reservations must be made at least 24 hours prior to the scheduled departure time via the ANA website or telephone.
The airline has provided examples of the offerings in business class.
The vegan menu features appetisers of cauliflower and tofu mousse with vegetable gelée, and spring roll with Tonburi dressing, with a green curry and five grain rice as a main course.
The vegetarian menu includes onion and celeriac mousse and vegetable tortilla with carrot salsa for starter, followed by a tofu lasagne with burdock root and sesame for main course.
The gluten-free option includes boiled shrimp, cauliflower and tofu mousse, and octopus and vegetable ceviche for starter, with a creamed chicken and carrot butter rice for main course.
Hideki Takayama commented on the creation of the menus:
“We had a particularly difficult time developing a vegan meal, as ANA strictly follows the guidelines set by Quality and Safety Alliance Inflight Services.
“Many ingredients such as dairy products, eggs, fish and meat could not be used, and we also developed the menu without root vegetables to accommodate the eating habits of more customers.
“With these many restrictions, it was difficult to achieve the same level of results as the gastronomic menu, and at the same time, this was the point we focused on. As we worked on the menu development, we were able to reconfirm the appeal of vegetables, and I believe we have completed an in-flight meal that is unlike any other.”
The airline says that the move aims to ‘further promote the “universalisation of food” as part of its ANA Future Promise initiative’.
Tomoji Ishii, executive vice president, customer experience management and planning of ANA, added:
“Providing inclusive meal options is essential to ensuring our customers with the best in-flight experience. We look forward to delivering these high-quality menu items and supplying a range of food options for all of our customers.”
The airline initially launched a series of healthy meals last October in collaboration with its The Connoisseurs culinary partners, and has since unveiled further updates to its inflight dining.
Earlier this year the airline introduced new, environmentally friendly kale and bamboo inflight meals in its international first class cabin.