Innovation at the skies: Elevated airline dining at 35,000 feet

Courtesy of Santan

By Cath Isabedra

Airline food has long suffered from a bad reputation—bland, uninspired, and seen as a necessity rather than an experience. But under the leadership of Catherine Goh, CEO of Santan, that perception is shifting.

“Let’s be honest—airline food has a bad reputation, and we set out to change that,” says Goh. “My vision for Santan was to prove that inflight meals can be delicious, high-quality, and packed with authentic flavors.”

Santan has successfully elevated airline dining with signature dishes, café-standard coffee, and healthier options—all while maintaining affordability and sustainability. This shift aligns with industry trends, as research shows that 72 percent of travelers expect healthier and fresher meal options onboard (International Air Transport Association, 2023).

Challenging norms and redefining airline food

As one of the few female CEOs (and among the youngest!) in the airline food industry, Goh’s leadership is breaking barriers in a space historically dominated by men. With this month’s celebration of International Women’s Day, her success is a testament to how innovation and determination—not gender—define strong leadership.

“For me, age has nothing to do with leadership—it’s about vision, adaptability, and the drive to make a difference,” she explains.

Santan’s approach involves breaking outdated industry norms and using food innovation to provide high-quality meals that passengers enjoy. The transition from inflight dining to ground-based restaurant chains has further reinforced Santan’s reputation, making high-quality airline food a reality beyond air travel. With the airline catering industry valued at over $18.8 billion globally (Statista, 2023), this expansion is a strategic move to reach a wider audience.

By pushing the boundaries of what inflight meals can be, Goh is proving that leadership isn’t about fitting into old molds—it’s about reshaping the industry with bold ideas and an unwavering commitment to change.

Coffee innovation at 35,000 feet

One of Santan’s most groundbreaking innovations is the introduction of freeze-dried coffee capsules—an advancement many deemed impractical for airline service.

“We believe everyone deserves a good cup of coffee, even in the air!” says Goh. “The freeze-dried technology we use doesn’t require a coffee machine, which would be impossible to maintain on an aircraft.”

This innovation ensures consistency, simplifies operations, and keeps coffee accessible for travelers, proving that premium beverage offerings are achievable at 35,000 feet.

To maintain high standards, Santan incorporates smart kitchens and AI-driven food management systems into its operations.

“These innovations help us standardize processes, manage inventory, and predict demand, ensuring high-quality meals both in the air and on the ground,” Goh explains.

AI-driven food demand forecasting is already reducing food waste by up to 35% across the industry (Food Industry Executive, 2023), demonstrating that technology plays a crucial role in modern airline catering.

Sustainability as a core mission

With airlines generating over 5.7 million tons of cabin waste annually (International Air Transport Association, 2023), sustainability has become an urgent priority. Santan is leading the charge with compostable packaging and AI-driven food waste management.

“A key initiative is our shift to compostable packaging—now, every cup, lid, and piece of cutlery onboard is made from PLA (Polylactic Acid),” Goh shares. “Unlike traditional plastics that can linger for centuries, PLA breaks down by over 90 percent in industrial composting.”

Beyond packaging, AI-powered demand planning helps optimize food resources, further reducing waste and ensuring a more responsible supply chain.

Santan’s innovative approach is resonating with customers, with 19.6 million units sold in FY2023. Surveys indicate that 68 percent of travelers are willing to pay more for meals made with fresh, locally sourced ingredients (Skift Research, 2023).

By offering a mix of authentic regional dishes and globally inspired meals, Santan delivers an experience that appeals to both local and international travelers.

Elevating local brands to a global scale

Santan’s commitment to supporting local businesses is evident through partnerships with brands like Zus Coffee and Tealive.

“We’re passionate about uplifting local brands, and our collaborations go beyond just providing a platform or exposure,” says Goh. “Together, we create groundbreaking items that blend the best of local flavors with modern techniques.”

These partnerships allow both Santan and its collaborators to expand their customer base and introduce innovative food and beverage offerings.

Customer-driven innovation

At the heart of Santan’s success is its responsiveness to customer feedback.

“Customer feedback is everything. When customers share their thoughts, it’s because they care, and that’s something we deeply appreciate,” says Goh. “Many of our products have been created or refined based on customer input.”

This approach ensures that Santan continuously evolves to meet passenger preferences and food trends.

The future of airline dining: Paving the way for smart kitchens in the skies

Santan is setting new benchmarks for airline food by prioritizing quality, sustainability, and customer experience. As inflight and on-ground dining trends continue to evolve, the focus on fresh ingredients, smart technology, and food innovation will shape the next chapter in airline catering. Santan’s success reflects a larger shift in the travel industry—one that values better, fresher, and more memorable dining experiences.

References