Special meals, an important segment of personalised service concept, are prepared according to the world standards, catering to the needs of passengers. Recent polls carried out, have shown that meeting special meal requirements is of utmost importance for customer satisfaction. By presenting special meals with the highest degree of quality and consistency, aims not only to make you feel like you are a special guest on airplanes, but also wishes to make your traveling experience with us a memorable one. Please do not forget to advise if you have any allergies, like nut allergy etc., with a doctor report. Here are the special meal types which can be served with your requests.

                                                                                                                                           

AVML (Asian Vegetarian Meal) Does not contain fish, shellfish, meat, poultry or eggs. A meatless meal and spicy in content.

 

BBML (Baby Meal) Tinned baby food will be available on request. Parents are advised to bring their usual powdered milk which can be prepared and heated in the aircraft by our cabin crew.

 

BLML (Bland Meal) For those with digestive tract, gut disorders or chewing problems. Exclused mustard, pickles, garlic, fried and fatty food.

 

CHML (Child Meal) Contains a combination of familiar fun foods. For children ages 2-12 years.

 

DBML (Diabetic Meal) For those who need to manage blood sugar level. Foods exciudes are sugars, syrups, jams, cakes and chocolate, unless specifically for diabetics.

 

GFML (Gluten Free Meal) Does not contain wheat or wheat flour, barley oats and rye bread cakes (unless wheat free) pastry, sausages or any flour based products. If wheat is needed during baking a special gluten free wheat is used.

 

HFML (High Fibre Meal) Passengers with stomach, heart and metabolism problems request this meal type. High fibre products are used.

 

HNML&JNML (Hindu Meal-­Jain Meal) Does not contain beef or veal. Meals mostly requested by our Hindu passengers.

 

KSML (Kosher Meal) These meals are prepared to comply with Jewish dietary laws.

 

LCML (Low Calorie Meal) A low calorie diet should not contain excessive protein portions and the meal is low in fat and sugar.

 

LFML (Low Cholesterol Meal / Low Fat Meal) High fibre meal with reduced amounts of fat. Does not contain egg, fried products in fat.

 

LPML (Low Protein / Potassium Meal) For those with kidney or liver problems who need to manage protein intake. Includes low protein and low salt.

 

 LSML-NSML (Low Salt / Sodium Meal) Does not contain salt. Herbs and spices are used to flavour the meal.

 

MOML (Muslim Meal) Does not contain pork, by­-products of pork or foodstuffs containing alcohol.

 

NLML (Non Lactose Meal) Does not contain cheese dairy products and their derivatives and lactose or milk products.

 

PRML (Low Purine Meal) For those who have a tendency to form uric acid. Anchovies, crab, herring, liver, offal and shrimps are not used.

 

RVML (Raw Meal) Contains only raw vegetables or fruits.

 

SFML (Seafood Meal) Contains a selection of seafood for those restricted to eating seafood only.

 

SPML (Special Occasion Cake) Cake for your birthday, anniversary etc.

 

VLML (Vegetarian Lacto Ova Meal) Does not contains meat, fish or seafood. May contain dairy products such as milk, buffer, cheese etc.

 

VGML (Vegetarian Meal) Contains dairy products and all plant derived foods but no eggs, meat, poultry, fish or shellfish or products derived from them.

 

            

 

 

Kemerovo Institute of Food Science and Technology.

        

         The increase in wellbeing in the population of developed countries is connected to the appearance and development of organic products. Consumer demand is consequently undergoing qualitative changes therefore the demand for healthy food is rising and as a result new segments are developing rapidly in the food market.

 Innovations in the field of food technology are governed by the search for ways and means of guaranteeing economic return upon receipt whilst maximizing the safety and quality of the foodstuffs, including food value, organoleptic properties and those properties which are defined as being beneficial to health. The combination of these factors is directly dependent on the composition of the ingredients in the food product.

The characteristic feature of todays foodstuffs is the complexity of their recipe, i.e. the presence of a large number of ingredients of different chemical nature. During the technical process, the presence and interaction of these ingredients in the products composition ensures that the finished product will have the requisite food value and will contain all that consumer demand requires.

The conditions for ensuring the provision of bodily functions of an individual by means of micro and macro nutrients define the "food status" of an individual and depend not only on the quality and quantity of the food consumed. "Healthy eating" is essential but is not sufficient in itself to guarantee the normal, stable function of the body and it's organ system.

First and foremost healthy eating is a variable quantity and is not something that can be defined for everyone in the same way. This depends on the sex, age, level of physical and psycho-emotional activity of the individual, the state of his/her health and the climate. Peoples food ration has to take into consideration the ability of the system to digest, assimilate, utilize and metabolise the dietary components.