Korean Air has refreshed its range of in-flight special dietary meals, rolling out updated menus for seven categories from 1 September. The changes are based on passenger feedback and recent health and nutrition guidelines.
The airline worked with the nutrition team at Inha University Hospital for six months to redesign the meals, which cater to passengers with conditions such as diabetes, cardiovascular disease and hypertension.
The updated meal categories include:
-
Low-fat, diabetic and low-calorie meals: Lower carbohydrate content and larger vegetable portions aim to help manage blood sugar levels. Colourful, antioxidant-rich vegetables are included, while lean proteins like chicken and fish replace red meat.
-
Bland meals: Peeled and softly cooked vegetables are prepared for easier digestion, while high-fat ingredients and strong spices are left out. Passenger requests led to a wider variety of soft fruits such as watermelon, melon and pear.
-
Gluten-intolerant meals: Wheat flour has been replaced with rice flour in breads and soups. To avoid cross-contamination, ingredients from facilities that also process wheat are not used.
-
Low-salt meals: Each meal is capped at under 1g of salt (400mg sodium). Flavour is boosted with unsalted butter, oils and aromatic vegetables instead of salty seasonings.
-
Low-lactose meals: Dairy is swapped for lactose-free or plant-based options. Breakfast now includes lactose-free Greek yoghurt instead of soy milk, following passenger requests.
The special meals are available across all cabin classes and need to be requested at least 24 hours before departure via Korean Air’s website or service centre.
“This meal renewal reflects our commitment to supporting the evolving health and wellness needs of our passengers,” said a Korean Air representative. “By enhancing our dietary meal options, we aim to provide a safer, healthier and more enjoyable in-flight dining experience.”
