Inflight Catering Market Outlook
According to the report by Expert Market Research (EMR), the global inflight catering market size achieved a value of USD 15.21 Billion in 2024. Driven by increasing passenger traffic, rising demand for premium travel experiences, and growing expectations for high-quality food services, the market is projected to grow at a CAGR of 4.60% between 2025 and 2034, reaching a value of USD 23.85 Billion by 2034.
Inflight catering, the provision of food and beverages for airline passengers during flights, is an integral part of the aviation industry. It has witnessed significant changes in recent years, driven by shifts in consumer preferences, advancements in food technology, and the growing demand for sustainability. Airlines, passengers, and catering service providers are increasingly focused on improving the quality, variety, and convenience of meals, while also emphasizing health-conscious options, sustainability, and personalized experiences.
Key Drivers of Growth
The primary driver of growth in the global inflight catering market is the increasing number of air travelers. With the rise in global tourism, business travel, and low-cost carriers, the demand for inflight catering services has surged. As more people take to the skies, airlines are striving to differentiate themselves through enhanced service offerings, with food and beverage quality becoming a key factor in customer satisfaction.
In addition, the growing trend of premium and business class travel is contributing significantly to the demand for higher-quality inflight meals. Passengers in these segments expect a diverse range of gourmet meal options that cater to specific dietary preferences and reflect local and international cuisines. As a result, airlines are partnering with renowned chefs and catering services to provide high-end dining experiences, particularly on long-haul flights.
Another major factor driving the inflight catering market is the growing emphasis on healthier and more sustainable food options. With increasing awareness of health and wellness, passengers are demanding nutritious, low-calorie, organic, and plant-based meals. Airlines are adapting their menus to reflect these preferences, offering salads, vegetarian dishes, and gluten-free options, among others.
Sustainability is also a key consideration for airlines and catering providers. With environmental concerns rising globally, there is increasing pressure to reduce waste, minimize carbon footprints, and adopt eco-friendly packaging. Many airlines have implemented initiatives such as reducing plastic usage, transitioning to biodegradable or recyclable packaging, and sourcing ingredients from local, sustainable suppliers.
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Technological Advancements in Inflight Catering
Technological innovation plays a significant role in the inflight catering market. From advancements in food preservation to enhanced meal customization and ordering systems, technology is transforming the way meals are prepared and served on airplanes.
One of the notable trends in inflight catering technology is the use of modern cooking techniques such as sous-vide, which allows food to be cooked at a precise temperature in vacuum-sealed bags. This method helps retain the food's nutritional content, flavor, and texture while reducing waste. Additionally, vacuum-sealing preserves meals for longer periods, enabling airlines to offer fresh, high-quality meals without the need for frequent restocking.
In-flight entertainment systems and apps have also played a role in catering, as passengers can now pre-order their meals before the flight. This process not only enhances the passenger experience by offering greater convenience but also enables airlines to better manage their catering services, reducing food waste and ensuring the availability of preferred meals.
Moreover, innovations in packaging, such as reusable containers and eco-friendly materials, have also gained traction. Airlines and catering companies are investing in packaging solutions that not only preserve food quality but also minimize the environmental impact. This shift toward sustainable packaging is helping airlines align with eco-conscious consumer preferences while reducing waste during flights.
Inflight Catering Market Segmentation
The market can be divided based on flight type, aircraft seating class, flight duration, food type, catering type, and region.
Market Breakup by Flight Type
- Full-Service Carriers
- Low-Cost Carriers
- Others
Market Breakup by Aircraft Seating Class
- Economy Class
- Business Class
- First Class
- Others
Market Breakup by Flight Duration
- Long Haul
- Short Haul
Market Breakup by Food Type
- Meals
- Bakery And Confectionery
- Beverages
- Others
Market Breakup by Catering Type
- Retail Onboard
- Classic Catering
Market Breakup by Region
- North America
- Europe
- Asia Pacific
- Latin America
- Middle East and Africa
Competitive Landscape
Some of the major players explored in the report by Expert Market Research are as follows:
- The Emirates Group
- Cathay Pacific Airways Limited
- Flying Food Group
- Amber Green Corporation (Abby’s Catering)
- DO & CO Aktiengesellschaft
- Gate Gourmet Switzerland GmbH
- LSG Group
- SATS Ltd.
- Saudi Airlines Catering
- Newrest Group Services SAS
- ANA Catering Service Co., Ltd.
- Others
Challenges in the Market
Despite the positive outlook, the global inflight catering market faces several challenges. One of the primary challenges is the complexity of managing catering services for diverse flights, passenger preferences, and regional culinary demands. Airlines must work closely with catering providers to ensure timely delivery of high-quality meals while maintaining food safety standards.
Another key challenge is cost management. The inflight catering business requires substantial investments in food procurement, preparation, storage, and logistics. Airlines, particularly low-cost carriers, must carefully balance the cost of catering services with the need to maintain affordable ticket prices. This cost constraint has led to the emergence of ancillary services, where passengers can opt to pay extra for premium meals during their flights.
Additionally, food waste remains a significant issue in the inflight catering industry. Airlines must carefully forecast passenger preferences to reduce the overproduction of meals, as unused food is often discarded. This has prompted airlines to invest in meal-preparation technologies that ensure precise meal quantity and quality, while simultaneously reducing food waste and improving sustainability efforts.
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