Bon Soirée, the provider of fine dining for private jets, has undertaken its annual analysis of the food ordering trends of its clients and has shown that concerns about consuming healthy food and drink has become the main driver of customer demands.

The UK based caterer which serves London, the South of England and the Midlands, reported that only 50% of the all the flights catered for by Bon Soirée in the last 12 months ordered red meat in their meals and that there has been a rise from 25% to 30% in the number of American flights requesting meat free menus.

There has been an increase for dishes that are low in saturated fat and high in fibre, fruit and vegetables with nuts, seeds and grains becoming an increasingly popular way of getting protein into a vegetarian diet. Clients continue to be conscious about any additives in their food with low sodium, low sugar ingredients becoming even more important.

Awareness of food intolerance seems to be on the rise with approximately 1 in every 15 orders requesting gluten free products such as cookies, crackers, pasta and bread. Quinoa is especially popular with those requesting gluten free alternatives with Bon Soirée chefs using it to replace cereals and muesli at breakfast and in place of rice at lunch or dinner.

Lactose intolerance also seems to be on the rise with 1 in 20 clients asking for food made with soya, almond or rice milk.

There has been a dramatic increase in the request for vegetable juices with 1 in 4 orders requesting the healthy beverage over traditional fruit juices. Beetroot, carrot and ginger, are the most popular with mixes of fruit and vegetable also favoured. Pomegranate, Blueberry, Sweet Potatoes, Purple Carrots, Tomatoes, Apples, and White Grapes are included in the some of the more unusual reported combinations.

Owner and Founder of Bon Soiree, Derek Freeman comments, “Increasing concerns over healthy diets are leading our chefs to look at a wider variety of ingredients to cater for every taste and nationality. Cabin crew are taking even more time to discuss with us the needs of their passengers and we go to great lengths to meet their demands - no matter how unusual. Our chefs are constantly creating new menus and dishes to make sure we always have something new to offer our regular customers,” he added.

Bon Soiree Owner and Founder, Derek Freeman