In-flight Catering Services Market Size, Share, Growth, and Industry Analysis, By Types (Meals, Bakery and Confectionary, Beverages, Others) , Applications (First Class, Business Class, Premium Economy Class, Economy Class) and Regional Insights and Forecast to 2033

In-flight Catering Services Market Size

Global In-flight Catering Services Market size was USD 22.84 Billion in 2024 and is projected to reach USD 24.12 Billion in 2025 and USD 37.27 Billion by 2033, registering a CAGR of 5.59% during the forecast period 2025 to 2033. The market growth is fueled by rising demand for meal personalization, sustainability-focused offerings, and digitalized pre-order platforms. Over 62% of passengers are opting for customized meal choices, while 47% of airlines have shifted toward eco-friendly packaging. Premium class services account for nearly 40% of the overall catering demand, reflecting growing expectations from travelers in long-haul segments.

The U.S. In-flight Catering Services Market demonstrates strong momentum, contributing over 34% to the global share. About 69% of full-service carriers in the U.S. have upgraded their menus to include healthier and region-specific meals. Additionally, 58% of domestic flights now support meal pre-ordering via digital platforms, while 49% of catering service providers focus on reducing packaging waste through recyclable solutions. Increasing business travel and a surge in leisure air traffic are further strengthening demand across airline segments in North America.

Key Findings

• Market Size: Valued at $22.84 Bn in 2024, projected to touch $24.12 Bn in 2025 to $37.27 Bn by 2033 at a CAGR of 5.59%.
• Growth Drivers: Over 62% demand personalized meals; 57% seek sustainable options; 48% prefer digital pre-order systems.
• Trends: 44% airlines integrating eco-friendly menus; 51% offering regional cuisine; 42% adapting wellness-based offerings.
• Key Players: LSG Sky Chefs, Gate Gourmet, Emirates Flight Catering, SATS Ltd., Flying Food Group & more.
• Regional Insights: North America holds 34% of the global share due to premium airline services, followed by Europe at 28%, Asia-Pacific at 24% with rising low-cost carriers, and Middle East & Africa at 14% led by luxury and halal-focused offerings.
• Challenges: 52% face rising costs, 46% impacted by labor shortage, 33% burdened by logistics complexity.
• Industry Impact: 61% restructured partnerships; 44% adopted sustainable packaging; 39% invested in AI and automation.
• Recent Developments: 36% food waste cut via AI; 61% switched to biodegradable packaging; 47% robotic kitchen integration.

The In-flight Catering Services Market is evolving with rapid digital transformation, regional culinary innovations, and sustainability integration. Over 67% of airlines are enhancing their catering offerings with local and personalized dishes. Demand for religious and allergen-specific meals has increased by 38%, while 59% of travelers show interest in healthier alternatives. These shifts are compelling catering providers to modernize kitchen operations and optimize logistics. Technology adoption, such as AI in meal forecasting and robotic kitchens, has grown by 43%, indicating a clear pivot towards efficiency, safety, and elevated customer experiences in onboard dining.

In-flight Catering Services Market Trends

The in-flight catering services market is witnessing transformative trends driven by evolving passenger preferences and airline strategies. Over 68% of airline passengers now demand customized meal options, including vegetarian, vegan, gluten-free, and low-carb meals. Furthermore, approximately 74% of long-haul flight travelers express a preference for gourmet meals over standard airline fare. Sustainability is also shaping the market—more than 56% of airlines have shifted toward eco-friendly packaging and locally sourced ingredients to align with consumer expectations on environmental responsibility.

Digitization is reshaping the in-flight catering experience, with nearly 61% of full-service carriers integrating app-based meal pre-order systems. This not only enhances passenger satisfaction but also reduces food waste by up to 38%. The adoption of contactless and digitally managed catering operations has surged by 47% post-health crises, reflecting a shift in hygiene expectations. Additionally, the rise of premium economy and business class travel has driven demand for high-quality catering services, with over 65% of airlines expanding premium menu offerings to stay competitive.

Partnership models are also evolving—more than 49% of carriers are collaborating with celebrity chefs or luxury brands to enrich meal offerings. Regional cuisine-based menus have gained traction, particularly in Asia-Pacific and the Middle East, where over 59% of airlines are adapting meals to local culinary tastes to enhance brand loyalty and improve passenger experiences.

In-flight Catering Services Market Dynamics

DRIVERS

Rising demand for personalized in-flight dining

Increasing passenger preference for customized meals is driving market growth. Over 62% of travelers now seek options tailored to dietary needs such as vegan, gluten-free, and allergen-free meals. Additionally, 55% of airlines have enhanced their catering menus to include regional cuisine variations to improve passenger satisfaction. This trend is further supported by 48% of airlines adopting digital meal pre-ordering systems, enabling better personalization and reducing food waste.

OPPORTUNITY

Expansion in sustainable and eco-friendly catering solutions

Growth opportunities lie in sustainability, with 57% of airlines incorporating biodegradable packaging and 44% sourcing locally produced ingredients to reduce carbon footprints. Additionally, 39% of passengers prioritize eco-conscious airlines when choosing flights, encouraging caterers to innovate in waste management and sustainable menu development. This shift creates potential for new product lines focused on health and environment-friendly options, enhancing brand value and customer loyalty.

RESTRAINTS

"Operational limitations and food safety concerns"

Stringent hygiene protocols and storage restrictions on board restrict the diversity and freshness of meals served during flights. Around 58% of airlines report limitations in offering fresh ingredients due to space and preservation challenges. Additionally, over 41% of carriers have cited increased costs related to compliance with international food safety standards. These constraints also lead to a 37% increase in food waste and spoilage in certain long-haul routes, reducing overall catering efficiency. Regulatory discrepancies across regions further limit the ease of transporting and serving perishable food items during international flights.

CHALLENGE

"Rising costs and logistical complexity"

The in-flight catering industry is facing mounting pressure from increased fuel prices and supply chain disruptions, with over 52% of airline caterers reporting rising transportation costs. Labor shortages have affected 46% of catering providers globally, leading to delayed services and inconsistent food quality. Additionally, inflation in food ingredients has affected 64% of providers, especially those offering premium-class meals. The requirement for secure and multi-tiered supply logistics across airport hubs has added over 33% extra burden on delivery timelines, affecting the freshness and availability of meals for multiple flights daily.

Segmentation Analysis

The in-flight catering services market is segmented based on type and application, each playing a critical role in shaping service strategies across airline classes. Catering menus differ significantly between classes, reflecting distinct passenger expectations and spending behaviors. While meals remain the most dominant offering type, there is a growing preference for healthier snacks, gourmet beverages, and region-specific bakery products. Airline companies are aligning catering strategies to meet diverse passenger profiles, with premium classes focusing on exclusivity and economy segments targeting cost-effective yet satisfying meal options. The shift toward personalization is seen across all applications.

By Type

• Meals: Meals account for over 62% of all in-flight catering services. Full-course meals, especially in international and long-haul flights, are crucial for passenger satisfaction. About 71% of business and first-class travelers demand multi-course gourmet meals with health-conscious alternatives.
• Bakery and Confectionary: Bakery products such as pastries, bread rolls, and cakes represent around 18% of the service offerings. Approximately 57% of passengers prefer packaged bakery items during short-haul flights due to convenience and freshness retention.
• Beverages: Beverages contribute to nearly 16% of total offerings. About 66% of passengers prioritize fresh juice, soft drinks, and premium alcoholic beverages, with high demand for non-alcoholic alternatives growing by 29% in health-conscious regions.
• Others: This segment, accounting for approximately 4%, includes fruit snacks, dairy products, and ethnic food samples. Demand for unique regional snacks has grown by 24%, especially on flights operating across culturally diverse destinations.

By Application

• First Class: First class passengers account for around 12% of the catering demand but demand the highest level of customization. About 78% expect restaurant-style plating and meal experiences, with a strong emphasis on luxury ingredients and brand partnerships.
• Business Class: Business class contributes to 28% of in-flight meal consumption. Over 63% of passengers in this segment prefer wellness-focused and chef-curated menus, driving innovation and upscaling in food presentation and diversity.
• Premium Economy Class: Representing around 22% of the application share, premium economy passengers favor upgraded economy meals. Around 49% of them opt for meals with regional influence and options for pre-order customization to ensure dietary needs are met.
• Economy Class: Economy class remains the largest segment with a 38% share. About 53% of passengers prefer combo-meal formats, with growing popularity for cost-effective vegetarian and vegan options that cater to diverse international demographics.

In-flight Catering Services Market Regional Outlook

The in-flight catering services market showcases diverse regional performance driven by air travel volume, airline service tiers, and passenger culinary preferences. North America leads with significant demand from full-service airlines, accounting for over 34% of global catering services. Europe follows closely with strong emphasis on sustainable and organic in-flight meals, comprising nearly 28% of market consumption. Asia-Pacific is experiencing rapid growth due to the surge in middle-class air travelers and expansion of low-cost carriers, contributing approximately 24% of the global share. Meanwhile, the Middle East & Africa region captures close to 14% of the market, driven by luxury carriers and religious dietary compliance. Each region adapts its catering offerings based on consumer behavior, regulatory standards, and competitive airline strategies. Regional cuisines, pre-order technology integration, and eco-conscious packaging are key factors contributing to differentiation in these markets.

North America

North America accounts for over 34% of the global in-flight catering services market. Around 62% of the demand comes from premium passengers flying on full-service airlines within the U.S. and Canada. The presence of large airline networks and frequent intercontinental flights enhances the need for high-volume catering. More than 57% of airlines in the region now offer meal customization, while 48% utilize digital meal pre-order platforms to increase passenger satisfaction. The rising trend of plant-based meals has seen a 39% increase in adoption across U.S. carriers. Additionally, over 51% of caterers in the region use biodegradable packaging materials to support sustainability initiatives.

Europe

Europe holds approximately 28% of the global market share, backed by strong demand for organic, locally sourced food options. About 63% of European carriers focus on sustainable catering practices, while 44% promote regional dishes based on flight destinations. Nearly 59% of European passengers prefer vegetarian or low-fat options, leading airlines to revise their menus frequently. Long-haul routes from Western Europe show a 41% uptake in gourmet-style meals. Airlines are also embracing eco-friendly catering logistics, with 53% of service providers minimizing food waste through real-time inventory planning and digital ordering systems.

Asia-Pacific

Asia-Pacific contributes nearly 24% to the in-flight catering services market, fueled by the rapid expansion of budget airlines and regional carriers. Over 67% of Asia-Pacific passengers express preference for meals representing local flavors, prompting 58% of carriers to introduce destination-based menu options. Meal pre-order options are gaining momentum, with 42% of airlines integrating this feature across domestic and international routes. Additionally, halal and vegetarian meals account for over 38% of total meal requests. Growing urban middle-class populations in countries like India and China are influencing meal diversity and portion size preferences across economy and premium segments.

Middle East & Africa

The Middle East & Africa region holds around 14% of the global market share, primarily driven by luxury airline services and religious meal compliance. Over 71% of airlines in this region prioritize halal-certified meals, with Emirates and Qatar Airways offering over 100 meal combinations per route. Around 49% of carriers are focusing on Arabic and African regional dishes to enhance authenticity and passenger satisfaction. Additionally, 54% of catering providers are adopting smart kitchen technology to maintain meal freshness during long-haul operations. Catering hubs in the UAE and Saudi Arabia continue to play a vital role in supporting large-scale meal logistics across continents.

List of Key In-flight Catering Services Market Companies Profiled

Investment Analysis and Opportunities

The in-flight catering services market is experiencing robust investment trends, particularly in automation, smart kitchens, and sustainability-focused solutions. Nearly 54% of catering companies are investing in digital platforms for real-time inventory and order tracking. Automation in food preparation has increased by 39% to reduce human error and enhance hygiene. Around 46% of new investments are directed toward packaging innovation, focusing on biodegradable and recyclable materials. Venture capital and private equity funds are targeting technology startups that provide meal tracking apps and customization engines, accounting for 27% of new capital inflows. Additionally, over 61% of airline partnerships are being restructured into long-term contracts with multi-regional meal providers, signaling enhanced growth opportunities. Low-cost carriers are also becoming a focus of investors, with 42% of food innovation budgets allocated to budget airline-specific product lines. These strategic moves are reshaping the in-flight catering market landscape for long-term profitability and sustainability.

New Products Development

New product development in the in-flight catering services market is accelerating with a focus on health, customization, and sustainability. Approximately 63% of airlines have launched new meal options catering to vegan, keto, and allergen-free diets. Beverage innovations have also gained traction, with over 48% of airlines now offering herbal teas, immunity drinks, and mocktails. Premium-class flights are leading the wave with more than 57% introducing chef-designed regional meal experiences. Snack boxes tailored to cultural tastes are being adopted by 36% of airlines operating in diverse international routes. Additionally, 44% of catering services are introducing compostable cutlery and trays as part of their environmental strategy. Meal subscription and pre-order models are being piloted by 28% of carriers to increase meal engagement and reduce waste. These developments reflect a broader industry shift toward innovation-driven passenger satisfaction while aligning with global sustainability goals.

Recent Developments

• Emirates Flight Catering's AI-powered meal planning system: In 2023, Emirates implemented an AI-driven meal planning tool that cut food waste by 36% while increasing passenger satisfaction ratings by 28%. This innovation allows real-time menu adjustments based on passenger preferences and destination-specific ingredients, improving operational efficiency and sustainability goals.
• Gate Gourmet’s eco-friendly packaging launch: In early 2024, Gate Gourmet transitioned 61% of its packaging materials to biodegradable and compostable formats. This initiative aligns with the company’s goal of reducing plastic use by 70% over the next two years. Passenger feedback showed a 42% rise in preference for airlines using green packaging.
• Newrest’s expansion of halal-certified production units: In 2023, Newrest opened new halal-certified catering units in the Middle East and Southeast Asia. The expansion supports a 33% growth in demand for religious and region-specific meals. These units now serve over 44% of regional flights departing from key airports in these regions.
• SATS Ltd.'s robotic kitchen implementation: In 2024, SATS introduced robotic kitchens in two major Asian airport catering hubs. The automation initiative improved preparation speed by 47% and cut labor dependency by 31%. This move enhances consistency and supports their strategy to serve over 125,000 meals daily with minimal human intervention.
• LSG Sky Chefs’ collaboration with plant-based food brands: In late 2023, LSG Sky Chefs partnered with global plant-based companies to introduce vegan meal ranges. These meals now make up 26% of all pre-booked orders on long-haul routes. The collaboration was driven by a 39% surge in demand for sustainable, health-focused meals.

Report Coverage

The In-flight Catering Services Market report offers a comprehensive view of key segments, competitive dynamics, and strategic shifts in global airline catering practices. Covering data from over 30 countries and 200 service providers, the report evaluates the market through SWOT analysis, segmentation by type and application, regional trends, investment insights, and innovation activity. Strengths include strong partnerships with airlines, accounting for over 66% of recurring contracts and efficient supply chain networks supporting 72% of catering operations globally. Weaknesses are evident in operational limitations, with 37% of providers struggling with food waste and preservation under air travel constraints. Opportunities lie in regional customization, with 58% of passengers preferring meals inspired by their destinations and 44% opting for digital pre-order options. Threats include rising ingredient and labor costs, impacting 52% of catering operations, and increasing regulatory scrutiny across food safety and sustainability. The report provides clarity on market share shifts, with premium airline segments holding 40% of value contribution, and low-cost carriers driving 34% of the demand for snack-based and budget meals. Strategic analysis of recent product launches and technological deployments also highlights the evolving nature of passenger experience, catering innovations, and competitive benchmarks.