In-Flight Catering Services Market Outlook, 2030

The global in-flight catering services industry is undergoing a transformative shift, driven by evolving consumer expectations, intensifying competition among airlines, and technological advancements in food preparation and logistics. Traditionally considered a secondary element of the flying experience, in-flight catering has now become a core differentiator for airlines, especially in the premium and long-haul segments. The industry, valued in billions, has witnessed a resurgence post-pandemic, riding on the back of rebounding air travel, increased focus on customer satisfaction, and an ever-growing demand for healthier, customized, and culturally diverse food options onboard.

One of the most significant factors reshaping the industry is the increasing segmentation of airline service offerings. Low-cost carriers continue to expand their market share globally, especially in developing regions such as Asia-Pacific and Latin America, which has prompted a rethinking of catering models. While budget airlines often opt for a buy-on-board strategy to minimize costs, full-service airlines are doubling down on enhancing their in-flight meals, seeing them as an essential part of brand identity and customer retention. This has created a bifurcated catering services landscape, wherein providers must adapt their operations to cater to both high-volume, low-cost models and high-quality, premium service offerings.

Another dynamic influencing the sector is the growing importance of dietary personalization and health consciousness among travelers. Passengers today demand more than just a standard meal; they want vegan, gluten-free, low-sodium, halal, kosher, and other dietary-specific options. This diversification has introduced logistical complexities for catering companies, requiring them to expand their menus while maintaining strict adherence to food safety and consistency across flights. The industry has responded by integrating advanced kitchen automation technologies and data analytics to manage inventories, forecast preferences, and ensure timely delivery, especially on tight turnaround schedules.

According to the research report “Global In-Flight Catering Services Market Outlook, 2030”, the global market is projected to reach market size of USD 31.82 Billion by 2030 increasing from USD 20.78 Billion in 2024, growing with 8.66% CAGR by 2025-30. Technological advancements also play a central role in modernizing the in-flight catering process. From AI-based meal planning and waste reduction software to blockchain applications that enhance traceability in the food supply chain, innovation is becoming a competitive necessity. Smart meal packaging solutions are also gaining ground, with sustainability becoming a key area of concern for both airlines and passengers.

The environmental impact of single-use plastics and food waste has prompted catering providers to explore compostable materials, reusable service ware, and leaner portioning strategies that minimize leftovers without compromising passenger satisfaction. Geographically, the Asia-Pacific region is expected to exhibit the fastest growth in the in-flight catering services industry, driven by a surge in air passenger traffic, expanding middle-class population, and a growing appetite for premium travel experiences. Countries such as China, India, and Southeast Asian nations are investing heavily in aviation infrastructure and airline expansion, creating lucrative opportunities for catering service providers.

Meanwhile, North America and Europe continue to dominate the industry in terms of market value, supported by a robust presence of legacy carriers, business travelers, and a strong culture of service excellence. Strategic partnerships and mergers have also become commonplace in the industry as players strive to scale operations, expand regional presence, and improve service efficiency.

Major catering companies are collaborating with local food producers, celebrity chefs, and nutritionists to design exclusive menus that reflect regional flavors and culinary innovation. In parallel, airlines are increasingly outsourcing catering services to specialized vendors, shifting away from in-house operations to streamline costs and benefit from the expertise of professional caterers.

Market Drivers

• Rising Premium and Long-Haul Travel Demand: As global connectivity improves and disposable incomes rise - especially in emerging markets - there’s a significant increase in demand for long-haul and premium air travel. Business class, first class, and long-distance economy passengers expect high-quality meals, often with gourmet, multi-course options. This growing segment pushes airlines and catering providers to elevate the dining experience to differentiate their offerings and build brand loyalty.
• Passenger-Centric Customization and Health Consciousness: Today’s air travelers are more health-aware and demand meal options that align with dietary preferences and restrictions. The shift toward personalized catering - vegan, keto, halal, gluten-free, allergen-free - acts as a strong driver, forcing caterers to expand menus, enhance ingredient sourcing, and adopt nutritional transparency. It’s not just about food anymore; it’s about well-being at altitude.

Market Challenges

• Complexity in Supply Chain Logistics and Standardization: In-flight catering operates under tight timelines, strict regulations, and often across multiple international locations. Coordinating the preparation, transportation, and loading of meals across hubs while maintaining freshness, food safety, and consistency across fleets is a major logistical feat. This complexity intensifies when personalized meal options and multi-leg international routes are involved.
• Cost Pressures from Airlines and Inflationary Pressures: Airlines, especially post-pandemic, are under immense cost pressure and often push catering vendors to deliver more for less. Rising costs of ingredients, transportation, and labor further squeeze profit margins for caterers. Balancing quality and variety with economic viability is a persistent challenge, particularly when serving low-cost carriers or economy class travelers.

Market Trends

• Sustainable and Eco-Friendly Meal Packaging: With airlines and travelers becoming more environmentally conscious, there’s a major shift toward biodegradable, recyclable, and reusable packaging. In-flight caterers are innovating with compostable trays, edible cutlery, and reduced plastic use to meet sustainability goals and align with airline ESG commitments.
• Integration of Smart Technology and AI in Meal Planning: Artificial intelligence and predictive analytics are being used to forecast passenger preferences, optimize portion sizes, and reduce food waste. From digitized meal ordering platforms to AI-driven kitchen automation and inventory systems, tech is revolutionizing how in-flight meals are planned, prepared, and delivered.

Meals dominate the in-flight catering services market because they are the core component of the passenger dining experience, especially on long-haul and full-service flights.

Meals hold the leading position in the in-flight catering services market primarily because they represent the most substantial and valued part of the onboard food and beverage experience, particularly for passengers on medium- to long-haul journeys and those flying in premium cabins. Unlike snacks or beverages, meals are perceived not just as a necessity but as an essential part of the service quality that influences a passenger's overall perception of the airline. Airlines use meal offerings to differentiate themselves in a highly competitive market, often curating regionally inspired menus, multi-course gourmet dishes, or nutrition-focused options to appeal to a global and diverse clientele.

Full-service carriers, in particular, invest heavily in meal presentation, taste, and variety, considering it a vital touchpoint for brand image and customer satisfaction. Additionally, as flight durations increase, the demand for hot, freshly prepared, and nutritionally balanced meals becomes indispensable for passenger comfort and well-being. In-flight meals also offer significant revenue potential through buy-on-board models in economy class and personalized pre-ordering systems, further reinforcing their prominence in the catering value chain.

Full-service carriers lead the in-flight catering services market because they prioritize comprehensive passenger experiences, where high-quality meal offerings are integral to their service model.

Full-service carriers (FSCs) are at the forefront of the in-flight catering services market because their business model is built around delivering a holistic and premium travel experience, in which food and beverage services play a central role. Unlike low-cost carriers that often charge separately for meals or offer limited snack options, FSCs include catering as part of the ticket price, particularly in business and first class, and often even in economy class on long-haul routes. This commitment to onboard hospitality drives significant investment in menu variety, meal quality, and presentation, often involving partnerships with renowned chefs, local cuisine specialists, and nutritionists.

FSCs use in-flight meals as a strategic tool to differentiate their brand, enhance customer satisfaction, and build loyalty among frequent fliers and premium travelers. Moreover, passengers on long-haul flights expect full meals, including breakfast, lunch, or dinner services, and sometimes snacks in between, depending on flight duration. To meet these expectations, FSCs work closely with catering providers to deliver fresh, culturally relevant, and often customizable meal experiences. This emphasis on quality, consistency, and variety places full-service carriers at the helm of the in-flight catering services market, both in terms of volume and value.

Outsourced providers lead the in-flight catering services market because they offer specialized expertise, scalability, and cost-efficiency that airlines increasingly rely on to streamline operations and enhance meal quality.

Outsourced providers dominate the in-flight catering services market because they bring a level of specialization, operational efficiency, and global reach that most airlines find challenging to replicate in-house. As airlines focus more on their core competencies - fleet management, route optimization, and customer service - they increasingly turn to third-party catering companies to handle the complex and highly regulated task of meal preparation and logistics. These providers have the infrastructure, trained personnel, and technological systems to manage large-scale operations, from preparing thousands of meals per day across multiple airports to ensuring compliance with international food safety standards.

Additionally, outsourcing allows airlines to benefit from consistent quality, culinary innovation, and cost control without bearing the overhead of running their own kitchens. Global catering firms often have established relationships with local food suppliers and chefs, allowing them to craft regionally tailored menus that cater to diverse passenger preferences.

Outsourcing also enables flexible scaling based on seasonal travel demands and reduces risks associated with labor shortages or supply chain disruptions. For airlines, especially those operating in multiple international markets, partnering with experienced outsourced providers ensures seamless meal service across the network, making these providers the preferred and leading choice in the in-flight catering ecosystem.

Long-haul flights lead the in-flight catering services market because they require multiple meal services to ensure passenger comfort and satisfaction during extended travel durations.

Long-haul flights are the primary driver of demand in the in-flight catering services market because of the essential role that meals play in maintaining passenger comfort, well-being, and overall experience during journeys that often exceed six hours and can span multiple time zones. Unlike short-haul flights, where snacks or beverages may suffice, long-haul routes necessitate full meal services - typically including lunch or dinner, a snack, and breakfast - depending on the time and length of the flight. This creates a significant and consistent demand for high-quality, varied, and nutritionally balanced meals.

Additionally, passengers on long-haul flights, especially those in business or first class, expect elevated dining experiences as part of the premium service offering, further increasing the complexity and value of catering on these routes. Airlines use meal quality as a key differentiator to attract and retain long-haul travelers, often introducing curated menus, regionally inspired dishes, and health-conscious options tailored to long-duration air travel.

From a logistical standpoint, long-haul catering also involves intricate planning and coordination, often with specific requirements like reheating protocols, dietary accommodations, and cultural sensitivities. As a result, long-haul flights account for a disproportionately large share of the in-flight catering market, making them the leading segment by both revenue and operational scope.

Economy class leads the in-flight catering services market due to its high passenger volume, which generates the largest demand for onboard meals across all flight classes.

Economy class dominates the in-flight catering services market primarily because it represents the largest share of airline seating capacity and overall passenger traffic worldwide. On most commercial flights, particularly long-haul and international routes, the vast majority of travelers are seated in economy, creating a significant and continuous demand for meal services. Even though the per-meal budget in economy class is lower compared to business or first class, the sheer volume of passengers makes it the most substantial contributor to the catering sector in terms of meal quantity and operational complexity.

Airlines often offer at least one full meal along with beverages and snacks in economy on longer flights, and many have implemented optional pre-order and buy-on-board menus to cater to varied passenger preferences and generate ancillary revenue. This segment also pushes caterers to focus on cost-efficiency, standardized meal production, and streamlined logistics while still maintaining food safety, taste, and presentation.

The scale at which meals need to be prepared, packaged, and delivered for economy class requires sophisticated supply chain coordination, often handled by large outsourced catering providers. Furthermore, economy class services are increasingly being refined to include regional flavor profiles, dietary accommodations, and more sustainable packaging, enhancing the value proposition and solidifying its position as the leading contributor within the in-flight catering market.

Asia-Pacific leads the in-flight catering services market due to its rapidly expanding air travel industry, growing middle-class population, and increasing demand for both domestic and international long-haul flights.

The Asia-Pacific region is at the forefront of the in-flight catering services market largely because of its booming aviation sector, fueled by strong economic growth, rising disposable incomes, and a rapidly expanding middle-class demographic. Countries like China, India, Indonesia, and Vietnam are witnessing a surge in air travel demand, both domestically and internationally, with millions of new flyers entering the market each year. This exponential growth in passenger numbers is driving demand for in-flight meals, particularly as full-service carriers and low-cost airlines expand their route networks across and beyond the region.

Long-haul flights connecting Asia-Pacific to Europe, North America, and the Middle East further amplify the need for comprehensive catering services, including multi-course meals and special dietary offerings. Additionally, the culturally diverse food preferences across Asia-Pacific countries compel caterers to deliver highly localized and customized meal solutions, increasing operational complexity but also adding value to the passenger experience. Governments in the region are also heavily investing in aviation infrastructure and encouraging airline expansion, which supports the establishment of more catering facilities and partnerships with global and regional providers.

• July 2024: Mainline Aviation announced that it would provide in-flight catering for SAS Scandinavian Airlines on their new transatlantic route from Atlanta to Copenhagen. This collaboration aims to bring a diverse menu with unique culinary traditions, enhancing the dining experience for passengers. It also marks a major step in Mainline Aviation's international expansion. CEO Steve Lenderman expressed excitement about contributing to SAS's flight experience.
• October 2024: Newrest will partner with AREAS to manage in-flight catering licenses at Nantes and Bordeaux airports, effective October 1, 2024. This partnership strengthens Newrest's provincial network by adding a new dimension to the company’s operations at major French airports. Airlines such as easyJet, Air France, and Transavia will benefit from more comprehensive service offerings.
• March 2024: Qatar Airways won the Best Catering Award for 2024 at Airlineratings.com's Airline Excellence Awards. Editor-in-Chief Geoffrey Thomas praised the airline for its superb food offerings across all classes, noting the exceptional presentation and meal delivery. Qatar Airways offers 18 special meal options, and First and Business Class passengers can pre-order meals for onboard dining at their convenience.
• March 2024: Newrest Morocco secured new in-flight catering contracts, further expanding its presence in the aviation sector. Flynas began providing onboard meals on flights from Casablanca in March 2024, and in May, Air Arabia introduced "Buy on Board" services on Rabat flights. The partnership with Air Transat further solidified Newrest's market influence.
• February 2024: Qatar Airways and Gategroup announced a new catering partnership designed to elevate in-flight dining. The collaboration, structured through a Business Management Agreement, will focus on enhancing passenger dining experiences, sourcing and procurement, healthy eating, and sustainability.

Considered in this report:

• Historic Year: 2019
• Base year: 2024
• Estimated year: 2025
• Forecast year: 2030

Aspects covered in this report:

• In Flight Catering Services Market with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By Food Type:

• Meals
• Beverages
• Bakery & Confectionery
• Others (snacks, fruits, salads, dairy items)

By Flight Type:

• Full-Service Carriers
• Low-Cost Carriers

By Provider Type:

• Outsourced Providers
• In-house Providers

The approach of the report:

This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, annual report of companies, analyzing the government generated reports and databases.

After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources.

Intended audience:

This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to agriculture industry, government bodies and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.