The latest airline innovations in the realm of snack offerings include a revamped menu and onboard service. For example, Delta’s new meals will feature bagasse plates (a natural fiber made from the by-product of sugar production), linens, real silverware, and beverage options that go beyond Starbucks coffee and beer or wine served on flights over 251 miles.
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Crunchy pork rind snack is driven by health-conscious consumers willing to pay for products that combine traditional flavors with convenience and sustainability. However, premium ingredient sourcing demands specialized supplier networks and traceability systems that add operational complexity and working capital needs to existing production processes. Functional snack manufacturers face additional hurdles in the form of clinical testing and substantiation requirements that can extend product development timelines by 12-18 months.
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