Korean Air has upgraded its special in-flight dietary meal program, introducing revamped menus across seven categories starting September 1.
The airline said the move was based on passenger feedback and health trends, with a focus on improved nutrition and flavor. The new offerings were developed in partnership with Inha University Hospital’s nutrition team over six months, aligning with clinical dietary guidelines for conditions such as diabetes, cardiovascular disease, and hypertension.
Among the revised categories are low-fat, diabetic, and low-calorie meals, which now feature fewer carbohydrates and more vegetables to help regulate blood sugar. Lean proteins like fish and chicken are used instead of red meat.
Bland meals have also been adjusted with softer, easier-to-digest vegetables and a greater selection of fresh fruits such as watermelon, melon, and pear. For gluten-intolerant passengers, rice flour substitutes wheat flour in bread and soups, with strict precautions taken to avoid cross-contamination.
Low-salt meals are capped at less than 1 gram of salt (400 milligrams of sodium) per serving, relying on plant-based oils and aromatic vegetables for flavor. Meanwhile, low-lactose meals now include plant-based alternatives and lactose-free yogurt, replacing soy milk in breakfast service.
Korean Air said the meals are available across all cabin classes and can be reserved up to 24 hours before departure through its website or service center.
“This renewal reflects our commitment to supporting the evolving health and wellness needs of our passengers,” the airline said in a statement. “By enhancing our dietary meal options, we aim to provide a safer, healthier and more enjoyable in-flight dining experience.”
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