Inflight Catering Market Size, Share, Growth, and Industry Analysis, By Aircraft Seating Class (Economy Class, Business Class and First Class), By Flight Service Type (Full-Service Carriers, Low-Cost Carriers and Other), and Regional Forecast to 2035

INFLIGHT CATERING MARKET OVERVIEW

The global Inflight Catering Market size estimated at USD 18227.33 million in 2026 and is projected to reach USD 24843.27 million by 2035, growing at a CAGR of 3.5% from 2026 to 2035.

Inflight catering holds utmost importance in defining passenger experience across the globe aviation and functions as a strong differentiator for the airline, aiming to boost onboard services and customer loyalty. Services under the market are meals, special diets and premium class for domestic and international flights. Parallel to the growing recovery of air travel post-pandemic, airlines continue catering towards more bespoke menu and wellness offerings through the use of digital pre-order systems as well as sustainable food sourcing to satisfy passenger demands. The market meanwhile sees fresh arrivals from full-service carriers seeking to re-establish post-COVID service levels, accompanied by a look at innovations like plant based and gourmet partnerships.

Inflight catering is becoming more important and at the same time it needs to be done for branding, and creating an edge in the competitive world of Airlines. Crowds of celebrity chef, regional cuisine experts and high- end food importers are teaming up with the airlines to offer food that goes beyond typical inflight dining. There is the big trend that sustainability is becoming, with compostable meal trays, less single-use plastics and package minimization out of the waste were possible. Increased focus on sustainability, customer satisfaction and cost-efficiency is pushing catering providers into digital mobility and one-stop kitchens Appliances As the aviation industry recovers and expands into new routes, the inflight catering market is poised for dynamic growth, driven by both passenger expectations and airline strategies.

GLOBAL CRISES IMPACTING INFLIGHT CATERING MARKETCOVID-19 IMPACT

"Inflight Catering ""Industry Had a Negative Effect Due to supply chain disruption during COVID-19 Pandemic"

The global COVID-19 pandemic has been unprecedented and staggering, with the market experiencing lower-than-anticipated demand across all regions compared to pre-pandemic levels. The sudden market growth reflected by the rise in CAGR is attributable to the market’s growth and demand returning to pre-pandemic levels.

The impact on inflight catering market over the long-term period was never felt as strongly as it was during COVID-19, which as we know today had entire supply chains disrupted, behaviors changed and airline operations turned upside down globally. With the stop of international and domestic air travel by most near the start of 2020, there has been a significant fall for demand mean serve-in-flight meals causing most catering companies to scale down or shutdown their operations. Airlines served food on short-haul flights as much as possible to help suppress the virus and avoid mingling crew with passengers. This resulted in broad changes to outboard meal service, such as imposing pre-prepared, self-service and stripped-down meals. The pandemic also supercharged the trend of digital change, with a number of airlines introducing pre-order services for meals and soft touchless offers. Back to the market, travel felt like it began to pick up and hygiene, safety and food quality assurance were once again at the forefront of providers updating their safety protocols bringing tamper proof packaging and sanitation in kitchens. Travel has moved the market priorities from segmentation to a stronger focus on resiliency, nimbleness and safety to its long-term growth strategies.

LATEST TREND

"Rising Demand for Customized and Sustainable Inflight Catering Solutions to Drive Market Growth"

One of the newest trends to hit inflight catering is customs and sustainability focused meals to improve passenger experience whilst being greener. Airlines are moving away from pre-set menu charts to more targeted options for passengers especially in the elite, or premium ways so they can order specific pre-selected meals according to dietary restrictions and personal menus etc. This trend is backed with the evolving investment in digital order systems and passenger data that support airlines to make more informed meal choices, with consequently less waste. Sustainability is firing away as the greatest innovation mile marker for inflight catering at the moment, with more and more providers optimizing biodegradable packaging along with locally sourced ingredients, sustainable logistics etc. Airlines are now incorporating plant-based options and claiming lower carbon-footprint dishes to cater for the increased appetite of consumers demanding better ethics and sustainability. This cross-purpose approach of catering to personalization and sustainability is fundamentally shifting the competitive battleground with inflight catering as an enabler of passenger satisfaction and airline branding.

INFLIGHT CATERING MARKET SEGMENTATION

By Aircraft Seating Class

Based on aircraft seating class, the global market can be categorized into economy class, business class and first class

• Economy Class: Basically, economy class has the highest volume of meal services consumed in the inflight catering market because of the high number of passengers per flight. Although limited in diversity, airlines are beginning to expand healthy and regional meal options as demand evolves to meet the evolving tastes of economy travellers.
• Business Class: Multi course meals, customizable options and improved presentation business class inflight catering has become one of the biggest differentiators effected by airlines all over the place. These usually consist of premium ingredients and collaborations with celebrity chefs to make the onboard fine dining experience special.
• First Class: The first-class segment is literally in space age terms, the apogee of inflight cuisine with character meals, cocktail menus and service akin a fine dining. Exclusivity and personalization characterize this segment amongst others encompassing pre-order options, premium wines, and high-end tableware from airlines.

By Flight Service Type

Based on flight service type, the global market can be categorized into full-service carriers, low-cost carriers and other

• Full-Service Carriers: Long-haul and international travel are mainly dominated by full-service carriers, the inflight catering market. They provide meals for various classes of service on a wide range, specially designated routes, passenger groups, and cultural preparations.
• Low-Cost Carriers: Low-cost carriers mostly serve basic or buy-at-the-board meal options to keep operational expenditure low. But this segment is taking shape, with carriers introducing gourmet pre-order or region-specific snacks to target the travellers who are priced conscious but quality seeking.
• Other: Charter flights, private jets and government or military operations where catering can be highly bespoke with luxury, dietary-dependent or mission-specific meal planning are covered in this segment. While it is in a smaller quantity, it is a niche of high markup and high traveller service expectation.

MARKET DYNAMICS

Market dynamics include driving and restraining factors, opportunities and challenges stating the market conditions.

Driving Factors"Growing Air Passenger Traffic to Boost the Market"

The increase in global air passenger traffic, leading to the inflight catering market growth, is one of many key factors driving this market owing to a post-pandemic resurgence of global mobility. With recurring of leisure and business travel, airlines see a surge in the need for flights on mostly international routes. This is particularly acute in emerging markets such as in Asia-Pacific or the Middle-East, where air travel is seeing leaps in growth. More people flying: Airlines are extending their networks which result in more need for complete catering. This is perhaps especially true for long haul where airlines can better offer different, and specialized meals. Catering providers are called upon to fulfill this need for comfort and convenience with choices on the menus that will provide a higher quality, varied diet for the wide mixture of different dietary requirements and desires that passengers are seeking. Indeed, as income diversifies travel so does the demand for airline meals to cater a more diverse gamut of customers airlines are getting no choice but offer more adventuresome menus. Inflight catering market is steadily expanding due to the increasing passenger demand from this side.

"Elevated Passenger Expectations and Airline Branding Strategies to Expand the Market"

The competitive epitome of aviation industry is among the key motivators leading to the hiking inflight catering market. Modern market, passengers are not just looking for survival meals during their flight—they want unique, healthy as well as culinary meals similar that gives them a plus one to their travel experience. This changing consumer demand has made airlines, especially in premium classes to increase their food offerings into gourmet style foods which reflects the global culinarily and diversity in cuisine formats available today that including flexitarian, gluten free diet less than 1000 kcal etc. To feed these customer needs, airlines work with top chefs and food companies and regional suppliers to provide special on-board dining experiences. Today, Catering is a critical tool for the airline industry make differences to increase their customer loyalty. In-flight meals have become an extended part of the airplanes as a branding that hoping to leave an impression on customer and make sure they come again. In turn the need for much more bespoke dining experiences that are high quality, catering purveyors are being driven to constantly evolve in terms of the food it serves, presentation through packaging and sometimes delivery. This means that airlines and catering companies alike are currently pouring a great deal of R and D into improving their offering to remain relevant in an industry where customer experience is king.

Restraining Factor

"High Operational Costs and Supply Chain Challenges to Potentially Impede Market Growth"The inflight catering market is one of the most heavily repressed regions these days due to high operational expenses as well as supply chain management sophistication. Airline catering is extremely expensive to source, prepare food, pack and distribute a variety of items that are steadily increasing the costs. The main concerns for catering providers on long-haul flights are food quality assurance and strict safety standards compliance. Moreover, with the added challenges of higher fuel and supply chain uncertainties transportation for perishables to airports, to planes caused by continually rising costs also. Continuing geopolitical tensions, bad weather and global trade restrictions can also disrupt the supply of important ingredients causing procedural delays and shortages that may impact menu. This high and vulnerable to operate modal plus supply chain is a major barrier that need market expansion to grow or airlines very difficult maintain cost-efficiency while passenger satisfaction increases in this direction.

Opportunity

"Sustainable and Eco-Friendly Inflight Catering to Create Opportunity for the Product in the Market"

The inflight catering market has a new exciting opportunity in front of it with the mounting request for sustainable and eco-friendly eats backed on one side by a surge in environmental concerns among consumers and from other pressure of regulation. By noting that sustainability is increasingly important to the travelling public, airlines are beginning to act on greener initiatives such as reducing single use plastics, going biodegradable and purchasing more local to reduce their carbon footprint. A change of this sort provides one of many product innovations catering providers could potentially introduce plant-based, organic and ethically sourced meals for sustainable-gone-passengers. Finally, the implementation of technology to facilitate operations i.e. streamlining procedures via digital pre-ordering solution, curbing food wastage and improving passenger experience provides yet another opportunity. The potential to differentiate based on sustainable, healthy and customized food offering is enormous as passengers are increasingly discerning about what they want to eat. Embedding sustainability in catering services, will be a key differentiator for carriers to differentiate with an improved brand reputation; higher passenger satisfaction and a more eco-conscious segment of passengers that also appeals significantly well beyond price competition.

Challenge

"Managing Food Waste and Operational Efficiency in Inflight Catering Could Be a Potential Challenge for Consumers"

One of the biggest problems in inflight catering sit on the waste management and requirements of efficiency and still top-quality service for food. In the best of efforts to streamline our meal offering, a great deal of food is still typically wasted simply because of overproduction or passenger tastes/convenience as well as flight schedules. Many meals are acquired in advance by airlines according to estimated numbers of passengers, but last-minute cancellations, no shows and changing demand lead to a lot of food going to waste. Converting high variety menu desires into minimum waste actually requires generous operations headroom. Keeping food quality on a low kitchen kitchen-space, time critical preparation, safety standards is also almost impossible. Catering providers have to be able to optimize processes, improve forecasting and make progress towards reducing waste without devaluing the inflight meal.

INFLIGHT CATERING MARKET REGIONAL INSIGHTS

• North America

United States inflight catering market stands as one of the largest in the world, with heavy presence to high value offers as well operational efficiencies. The industry is heavily driven by air travel demand, as big airlines often build premium cabins to the highest standards of service and meal quality enhance passenger experience with fine dining. Long haul is where airlines like American Airlines and Delta team up with top name chefs to serve gourmet meals. Sustainability is also a concern in the U.S. market. The demand from eco-conscious airlines is leading to the rise of sustainable packaging, eco-friendly food options made with plant-based and organic ingredients, and the inevitable push for zero waste due to better inventory management and collaboration with food banks, to reduce food waste. But meal quality against operational costs is still an operational challenge. Catering Providers also have to navigate sea changes in fuel prices and escalating transportation costs for food to deliver high-quality if it being executed for increasing costs of dining. In addition, the food waste management is not easy as Airlines should predict passenger numbers to have right amount of food. Nonetheless, North America’s inflight catering market shows no sign of slowing despite the challenges faced by operators to both meet passenger demands and care for the environment.

• Europe

In Europe, the inflight catering market share is shaped by diverse consumer demands, regulatory pressures, and the growing trend toward sustainability. Both full-service airlines and low-cost carriers play a significant role, with full-service airlines focusing on premium meals and a greater emphasis on local and organic ingredients. For instance, European airlines are increasingly offering regionally inspired menus that cater to local tastes while ensuring they maintain high-quality standards. A growing trend in Europe is the incorporation of plant-based, vegan, and vegetarian options as passengers become more health-conscious and environmentally aware. European regulations on environmental sustainability have pushed airlines to adopt greener practices, such as minimizing single-use plastics and improving food waste management. Airlines in Europe are also exploring technology-driven solutions to optimize meal offerings, with some implementing digital platforms for pre-ordering meals, reducing food waste, and improving catering logistics. Despite these positive trends, the challenge of maintaining profitability while meeting growing consumer expectations for sustainability and quality remains a key issue. Europe's diverse culinary culture and regulatory environment will continue to shape the future of inflight catering in the region.

• Asia

Asia's inflight catering market share is seeing rapid growth, particularly in countries such as China, India, and Japan, where air travel is expanding at an unprecedented rate. The demand for inflight meals is rising, especially as airlines upgrade services to cater to an expanding middle class that is increasingly seeking more comfortable and enjoyable flight experiences. Local cuisine plays a significant role in the catering offerings, with many Asian airlines providing regionally inspired meals that resonate with passengers' cultural preferences. In addition to traditional meal options, there is an increasing focus on healthier, low-calorie, and plant-based meals as consumers become more health-conscious. Airlines in Asia are also adopting sustainable practices, including reducing the use of plastic and packaging, as well as offering more sustainable meal options. Another key trend in the region is the integration of technology in meal selection, such as offering passengers the ability to pre-select meals through mobile apps, which not only enhances the customer experience but also helps airlines reduce food waste. Despite these advances, challenges related to food waste, sourcing high-quality ingredients, and rising operational costs still exist. As air travel continues to grow in the region, the inflight catering market will need to address these challenges while capitalizing on the increasing demand for premium, sustainable meal options.

KEY INDUSTRY PLAYERS

"Key Industry Players Shaping the Market Through Innovation and Market Expansion"

Key industry players in the inflight catering market are increasingly focusing on enhancing the customer experience through a blend of culinary innovation, sustainability initiatives, and operational efficiency. Major airlines are collaborating with renowned chefs to offer gourmet and regionally inspired meals, aiming to cater to diverse passenger preferences, including health-conscious and plant-based options. In addition to meal customization, these companies are prioritizing eco-friendly practices, such as reducing single-use plastics, incorporating biodegradable packaging, and sourcing ingredients from sustainable farms. They are also leveraging technology to streamline their catering services, including the introduction of digital pre-ordering systems that minimize food waste and improve meal distribution. Moreover, many airlines are investing in food waste management systems to ensure that excess food is donated or repurposed, reducing environmental impact. By integrating these efforts, key players are not only improving customer satisfaction but also differentiating themselves in a highly competitive market, aligning with the growing demand for sustainable and personalized inflight services.

List Of Top Inflight Catering Companies

• LSG Group (Germany)
• gategroup Holding AG (Switzerland)
• Cathay Pacific Catering Services (H.K.) Limited (Hong Kong)
• dnata (United Arab Emirates)
• SATS Ltd. (Singapore)
• DO & CO Aktiengesellschaft (Austria)
• Newrest (France)
• China Eastern Air Catering Investment Co., Ltd. (China)
• Saudi Airlines Catering Company (SAAC) (Saudi Arabia)
• Emirates Flight Catering (United Arab Emirates)
• Flying Food Group (United States)
• Royal Holdings Co. Ltd. (Japan)

KEY INDUSTRY DEVELOPMENT

March 2024:dnata (United Arab Emirates) announced the opening of a state-of-the-art catering facility at Dubai International Airport (DXB), designed to enhance its ability to cater to the growing demand for inflight meals. This facility, featuring advanced technology for meal preparation and distribution, aims to support the airline industry's increasing focus on efficiency, sustainability, and quality. The facility will also help dnata reduce its carbon footprint through the implementation of energy-efficient systems and sustainable packaging solutions. This development underscores dnata’s commitment to providing high-quality services while addressing the evolving needs of the aviation and catering sectors.

REPORT COVERAGE

The inflight catering market report provides a comprehensive analysis of the global industry, highlighting key trends, growth drivers, challenges, and opportunities shaping the future of onboard meal services. It examines market dynamics across various aircraft seating classes, including economy, business, and first class, as well as by flight service types such as full-service and low-cost carriers. The report evaluates the evolving preferences of airline passengers, advancements in food service technology, and sustainability initiatives influencing industry practices. Additionally, it explores the competitive landscape and strategic actions of key industry players aimed at enhancing operational efficiency and improving meal quality.

The report also includes a detailed regional breakdown, covering North America, Europe, Asia, and other key geographies to provide insights into regional market performance and variations in consumer preferences. Furthermore, the analysis segments the market by meal customization, packaging innovations, and airline class-based services, offering a granular view of demand patterns. It highlights recent developments, mergers, and expansions that demonstrate how major players are adapting to new industry standards and shifting passenger expectations. This report serves as a strategic tool for stakeholders, airlines, and service providers looking to identify growth areas and remain competitive in a rapidly evolving inflight catering market.