Melissa is a Dietitian and Nutritionist, specialising in the area of travel food, nutrition and diet. Melissa holds a PhD, a Master of Nutrition and Dietetics, and a Bachelor of Science (Food Science and Nutrition), and has over 15 years’ experience working as a dietitian – advising both businesses and patients. Melissa is founder of Nutted Out Nutrition, a specialist nutrition consultancy business supporting both travellers and businesses in travel industry through expert food and nutrition expertise.
With her third article as WTCE Ambassador for Travel Nutrition exploring the nutritious foods vs comfort foods onboard debate, she now shares some of her top exhibitor picks to explore at WTCE 2026.
I am excited to explore nutrition innovation for travel at this year’s WTCE, and I am particularly interested in visiting the exhibitors on the Wellbeing Walkthrough. It is great to see this initiative continue to grow each year.
Life is Bananas at stand 1A109 has a range of freeze-dried fruit snacks I look forward to exploring. Freeze drying is believed to be great for nutrient retention and so these whole food snacks could be good for both nutrition and also for people who want a little crunch to their snacks.
The Coconut Collab at stand 1A117 have a range of coconut-based yogurts (including a higher protein-based variety) with live cultures added, offering an alternative for people who don’t include dairy based yogurts in their diets. Live cultures may be beneficial for gut health which is important for travelling. VitaCoco at stand 1C110 are also showcasing coconut-based products with their range of coconut waters. I look forward to stopping by to have a chat about hydration.
Wabba Treats (stand 1A84) have a range of crunchy fava bean snacks which I am keen to explore. Fava beans and other legumes are a source of plant-based protein and fibre and offer an alternative to the usual potato crisps and nuts that are often found onboard.
I am interested in chatting with Whittard of Chelsea at stand 1B84 regarding their range of teas and infusions and how these have the potential to support wellness onboard. Tea is a source of flavonoids (which have antioxidant activity) which are thought to be good for health.
Poshi (stand 1E110) continue to be a standout for me with their range of wholefood vegetable snacks. They continue to help highlight creative ways to serve vegetables to passengers helping to satisfy taste and nutrition.
Nairns (stand 1A89) showcase versatility in oats. Plain oatcakes are typically a good source of fibre which is great for gut health, so I’m curious to see what new products they’ll be showcasing for the travel sector.
Snatts at stand 1B88 describe their range of oven baked snacks as made with authentic mediterranean recipes, from simple ingredients and with a commitment to nutrition. It will be great to hear more about this approach.
When it comes to sandwiches and salads I think we can all say we have had some sad encounters while travelling. That is why I can’t wait to visit DELI LITES (stand 1D91) to see what’s new in their ranges of sandwiches and salads. Their high protein salads were standouts for me previously. Around Noon’s sandwiches at stand 1G88 have also piqued my interest with their aim to create balanced and nutritious food. Sandwiches can be nutritious if they are balanced with plenty of filling with protein and vegetables and great quality bread (hopefully wholegrain).
With the ongoing conversation around ultra-processed snacks and their increasing prevalence in diets worldwide, I am particularly interested in exploring foods and meals with an emphasis and focus on utilising wholefoods and less processed production methods. Manna from Heaven at stand 1G69 are dedicated to using high quality ingredients and have a wholefood’s philosophy which guides their products. In a time when there is an increase in ultra-processed foods, this wholefood approach is important for the industry (for both nutrition and taste), and it will be great to hear about products in their range. Macoritti Breadsticks (stand 1A71) describe their range of short and crunchy breadsticks as being made from wholefoods and it will be good to explore their range further. Yummy Karma (1G98) have a range of savoury hot handhelds, describing their foods as having minimal artificial ingredients and additives.
I look forward to visiting SATs at stand 1C60 and exploring their focus on nutrition and onboard meals – it was great to see nutrition as a prominent part of their catering messages last year.
What’s Cooking for Professionals (stand 4A23) has piqued my interest with their range of meals including a ‘Healthier’ meals option which describes developing meals such as balanced and high protein.
And this is just a sample of exhibitors – I could go on and on!
WTCE is often a whirlwind of networking and business meetings, I encourage you to take some time to visit the expo floor and talk to the exhibitors and explore their offerings. Tasting and seeing products in person really brings them to life beyond what’s shown in brochures. You’ll likely spot me roaming the expo, chatting with caterers, suppliers, and representatives from airlines and railways to dive deeper into nutrition and wellbeing. Feel free to say hello! I’m always keen to discuss my passion for food and explore how nutrition can enhance the passenger experience.
A quick note that although special meals catering to dietary requirements are within my expertise as a travel dietitian, I have not specifically featured exhibitors focused on special diets or meals here. That’s because Julianne Ponan, WTCE ambassador for special diets, has already shared her own list of must-visit exhibitors in this area.
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