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Вторник, 23.04.2024, 11:37 |
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Special Meal Service  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. A
combination
of the wholesome qualities of dairy and cereal products allows the
composition
to receive harmonious and structural properties. Both dairy and cereal
products
have functional characteristics. On a
dairy basis
the combined products are extremely wholesome, and give a wide field for
further
improvement in the technology of their production,structure and
characteristics
and also range of expansions.
The main
tasks facing the food processing industry today are the satisfaction of
high
quality physiological requirements in the population and biologically
high grade
and ecologically safe products possessing certain functional
characteristics. To
solve the problem of maintaining the full value of the food ration of
the
Russian population, and in order to satisfy the position of requirements
of
protein in a body, it is possible only through well known traditional
food
groups that are focused on mass demand. Modern foodstuffs should
correspond, in
the best way possible, to the natural processes of assimilating food
substances which have been developed by people during
evolution.
A
persons practical and nutritional diet depends on the optimum norms and
real
possibilities under natural conditions. Logically, in practice increasing
the world distribution is achieved by creating the combined products
including
meat and dairy and taking into account the functional, nutritious and
technological properties of each separate component and the working out
of the
food vegetable composites whilst at the same time creating a complex mix
realising the optimal wholesome technological characteristics. Consumers trust is a key factor in dealing with rising concerns about food safety and food quality, but only few studies have dealt with consumer attitudes and none of them has tried to model the process of consumer response. Investigation the mechanisms that determine the social diffusion of trust, examining the interplay of the psychological, sociological and economic factors; and analyzing the impact of the food risk communication policies on consumers and producers and on the society as a whole. Socially
concerned shoppers are adopting a more responsible and rational approach to the
act of buying, and tend to choose more durable, quality products. Aware of the
need to reduce their ecological footprint, consumers now also take into account
the power consumption and recyclability of products. Cultures
around the world today are tending to cross-fertilize and influence each other.
The opposing currents of an emerging global culture and continued attachment to
tradition are giving rise to new consumer attitudes. Biona Transborder Public Institute creates specialized information resources and technologies that provide the most successful ways for people to search, find, use, and share information. The company supports the breadth of the information community with innovative discovery solutions that power the business of books and the best in research experience. More than a content provider or aggregator, Biona Transborder Public Institute is an information partner, creating indispensable research solutions that connect people and information - through innovative, user-centered discovery technology. Inspired by its customers and their end users, Biona Transborder Public Institute is working toward a future that blends information accessibility with community to further enhance learning and encourage lifelong enrichment.
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