Frozen Assets

British Airways is melting the hearts of its passengers and saving itself loads of lolly - with the invention of a clever new in-flight dessert.

In research, sweet-toothed travellers said they wanted a non-melting, non-fattening, hand-held treat which they could munch while working, reading or watching a film at 35,000 feet.

The airline rose to the challenge and invited food companies to help break the ice. Husband and wife firm, Glasay, from North London started by two ex-lawyers, licked the competition and surprised the industry by winning this million pound contract - the largest of its kind in the world.

Two years later, the results have taken to the skies with eight million frozen yoghurt chocolate coated bars now being devoured on British Airways flights around the globe.

At just 97 calories each, the non-melting bars are more refreshing and healthier than traditional ice cream with a coating which doesn’t break off in passengers’ laps. They are also vegetarian.


The problem of storage was also solved with Glasay inventing and patenting The Dryce Box. Made entirely from recyclable cardboard, these revolutionary boxes are environmentally friendly and cost effective, saving British Airways loads of lolly - hundreds of thousands of pounds a year. Dry ice slabs concealed in a separate compartment in the box’s lid keep the bars at the correct temperature for up to 14 hours whilst allowing passengers to help themselves during the flight.

Katie Sonabend, from Glasay, said: “This is British business at its best, with a small company employing just ten people working successfully with one employing 60,000.”

Pat Woolgar, from British Airways catering, said: “What passengers eat in-flight can make a real difference to their trip and these bars are already proving to be real frozen assets!”