Stabilize Catering Economics Across the Network

Deploy ambient buffer infrastructure across selected SPML and economy SKUs. Reduce discard exposure, remove refrigeration weight, and improve provisioning resilience across hub and spoke operations.

Network Volatility vs Inventory Stability

Perishable Inventory Model

  • 3 to 5 day rotation window
  • Aircraft swap driven discard exposure
  • Spoke station cold-chain dependency
  • High safety stock at primary hub
  • IRROPS amplification risk

Ambient Inventory Buffer Layer

  • 9 to 12 month ambient stability
  • Redeployable across aircraft types
  • Standard cargo to outstations
  • Reduced swap write-offs
  • Lower working capital volatility
Typical Cold Chain Waste: 15 to 20% | Ambient Waste Potential: 3 to 5%

Validated Manufacturing. Certified Process Control.

Primary Certification
IFS / BRC Certified

Fully audited production facilities meeting global safety and quality standards.

Process
Industrial Microwave

Controlled $F_0$ targets for precision commercial sterilization.

Throughput
50,000+ Units Produced

Validated production at industrial scale with established reliability.

Field Safety
Zero Field Recalls

Impeccable safety record across all deployed SKU batches.

The Invisible Difference

Fresh-Locked Quality™

Fresh-Locked Quality™ is a proprietary standard of excellence achieved through Microwave-Assisted Thermal Sterilization (MATS). Unlike traditional canning or retorting that overcooks food for hours, our process uses targeted energy to sterilize in seconds. We lock in the culinary integrity of the meal at the precise moment it is finished.

Our Fresh-Locked process captures the steam, the aroma, and the texture of a freshly plated meal. By bypassing the damaging 'slow-cook' of traditional shelf-stable methods and the 'freeze-thaw' cycle of chilled logistics, we deliver a meal that looks, smells, and tastes exactly like it was prepared minutes before take-off. To your passengers, it is a high-quality meal. To your operations team, it is a logistics-free asset.

Validated commercial sterility under controlled $F_0$ targets. Shelf stability 9 to 12 months under ambient storage. No chemical preservatives required.

Vibrant Organoleptics

  • Color: Vegetables retain their natural brightness (no grey peas or dull carrots).
  • Texture: Pasta remains al dente, and proteins (meat, fish, seafood) stay succulent instead of becoming rubbery or fibrous.

Nutrient Density

Our process achieves up to 92% nutrient retention. Because the heat time is 8x faster than traditional methods, vitamins and minerals are preserved rather than destroyed by prolonged heat.

Clean Label Heritage

The "Lock" is physical, not chemical. We require zero preservatives or stabilizers. The shelf-stability comes from the sterilization process, allowing for an authentic, 100% natural ingredient deck.

Altitude-Optimized

Food tastes different at 30,000 feet. We "Lock" the flavor profiles using natural reductions and traditional seasoning techniques that are scientifically balanced to perform in pressurized cabins.

Technical Comparison

Feature Traditional Retort Fresh-Chilled Fresh-Locked™ (MATS)
Processing Time 60 to 90 Minutes N/A 5 to 8 Minutes
Preservatives Often Required Short-term Stability 0% Added
Texture Soft / Overcooked Fresh but degrading Crisp / Al Dente
Supply Chain Ambient Expensive Cold Chain Ambient (12 Months)

Operational Variables

Flights/Day 200
Pax/Flight 200
Current Food Waste 15%
Catering Penetration 30%
Adoption Scope (Fleet %) 18%
Cold Chain Weight Removed/Flight 9 KG
Model Assumptions

• Fleet estimates derived from public data

• Partial SKU conversion only

• No labor restructuring assumed

• No kitchen downsizing assumed

• No supplier contract renegotiation assumed

• Fuel modeled at blended €2.5 per kg/yr

• Spoilage recovery factor assumed at 65%

Adjustable for validation

Modeled Structural Impact
€0
Modeled under 18% conversion, no labor restructuring assumed. Equivalent to 0% of cost base
Meals Saved
0
Spoilage Exposure Mitigated on Converted SKUs
Weight Removed
0 T
Fuel Cost Avoidance
SPML Category Consolidation
12 → 5
12 compliance-specific SKUs → 5 universal compliant profiles
Meal Cost Delta €0M
Spoilage Recovery €0M
Fuel Savings €0M

Converted Portfolio Cost Comparison

Converted SKU Portfolio Only
Legacy Cost Indicative blended legacy catering cost
Plantagusto Indicative ambient production cost
Recommended Next Step: 90-day controlled validation on selected routes
Model reflects converted meal portfolio only. No labor restructuring, galley modification, or contract renegotiation assumed.

Controlled Infrastructure Validation. Limited Scope. Reversible.

SPML Optimization Pilot

8 Weeks
Validation
Single Hub
Deployment
  • Two SKUs (Halal/VG)
  • No galley modification
  • Exposure cap on inventory
  • Measure reduction in swap discard
  • Defined exit criteria
Maximum Financial Exposure: €12,000

BOB ROI Validation

1 to 3 Routes
Scope
6 to 8 SKUs
Portfolio
  • Attach rate tracking
  • Realized shrink comparison
  • Crew workflow validation
  • Simplified galley loading
  • Defined exit criteria
Maximum Financial Exposure: €12,000

Designed For Structure.

Fundamental logistics resilience for specialized departments.

Procurement

Structural cost reduction and vendor stability.

Catering Ops

Manage IRROPS without inventory discard.

Finance

Reduce recurring waste exposure.

Network Strategy

Logistics resilience at spoke stations.

MATS Technology: Airline FAQ

How does MATS differ from traditional retort or "canned" food?
Unlike retort, which uses high heat for long periods, MATS uses long-wavelength microwave energy to sterilize food in minutes. This preserves the "fresh-cooked" texture, vibrant colors, and nutritional profile without the "mushy" consistency of traditional shelf-stable meals.
Does shelf-stable mean more preservatives?
No. The MATS process eliminates the need for chemical preservatives. It achieves a clean-label profile by using physics (heat and pressure) rather than chemistry to ensure food safety at room temperature.
Will this require new ovens or equipment in the galley?
No. MATS meals are designed to be compatible with existing convection and steam ovens already installed on aircraft. The transition is purely a logistics and storage upgrade, not a hardware one.
How does this impact "Fuel Burn" and sustainability?
Removing the "Cold Chain" (refrigerated trucks and onboard chillers) significantly reduces a flight's energy footprint. Additionally, MATS packaging is often lighter than traditional heavy-foil trays, contributing to lower overall aircraft weight and fuel savings.
Is it safe for high-altitude consumption?
Yes. MATS packaging is engineered to withstand cabin pressure fluctuations. Furthermore, because the food is sterilized, the risk of foodborne illness, a major liability for international carriers, is virtually eliminated.
How does this solve the "Meal Choice" wastage problem?
Airlines currently throw away thousands of fresh meals daily because they can't be reused once the cold chain is broken. MATS meals can be returned to the warehouse if not consumed, drastically reducing "shrink" and improving profit margins.
How do you guarantee delivery during strikes or disruptions?
We eliminate "just-in-time" delivery risks by producing meals with an extended shelf life of 9 to 12 months. By maintaining a strategic buffer stock in regional warehouses, it is possible to provide a continuous supply that remains unaffected by labor actions, transport strikes, or temporary gaps in ingredient supply.
What safety standards apply to these stored meal reserves?
All production and storage facilities comply with EU Regulation 2024/2895 and are certified under GFSI-recognized standards (such as IFS Food or FSSC 22000). These certifications guarantee that long-term shelf stability is scientifically validated through rigorous testing, ensuring the highest food safety levels throughout the entire storage period.

20-Minute Executive Review

No obligation. Pilot framework provided.