En Route has identified key trends for the airline catering industry to look out for in 2026.
The trends include:
Multi-sensory experiences
Increasingly, it’s not just flavours that are important. People are seeking multi-sensory experiences when they dine. That means combining taste, texture, aroma and visual appeal.
Those facts are tipped to become increasingly important in meals served during flights.
An example of this is food that makes use of textures and unusual flavour combinations, such as platters featuring Beemster Royaal cheese, dark chocolate and salted almonds. The combination of flavours (sweet, salty and bitter) and textures (crunchy, hard and soft) can satisfy more than just taste buds.
Fusing flavours will see an uplift
Consumers increasingly looking for creative flavour combinations. These include the likes of Italian-Japanese and Korean-Southern Indian dishes.
These combinations allow caterers to innovate while working with familiar ingredients and formats suitable for large-scale production.
Examples include the En Route’s Asian-fusion hot handhelds, including the Tofu Jalfrezi Wrap, Vegetable Ratatouille Curry Puff and a Tandoori Chicken Pizza.
Food choices for health and wellness
Personalised nutrition, clean-label products, high-protein dishes and functional ingredients are in high demand. They are expected to remain popular throughout 2026.
Plant-based alternatives to meat and portion-controlled meals will remain in-demand, particularly in premium cabins.
So too will functional ingredients that support energy, digestion and wellbeing, particularly during long-haul travel.
Demand for sustainability and transparency
Passengers will demand even greater transparency around where food comes from and how it is produced.
En Route predicts that science-backed sustainability will no longer be a ‘nice to have’. It will be expected by passengers who want to know where ingredients come from, how they have been sourced and how waste is disposed of.
Consequently, in 2026, airline caterers will continue to focus on responsible sourcing, reducing food waste, sustainable packaging and disposal methods.
Indulgence and all-day snacking
Growth in the popularity of snacking is anticipated through 2026. Passengers look forward to small indulgences multiple times a journey rather than traditional mealtimes.
A recent study found that around 80% of the global population enjoy snacking on treats from their childhood, as this helps them reminisce.
Nostalgia and comfort are popular drivers of what people snack. These offer a sense of familiarity and enjoyment. En Route’s bite-sized salted caramel brownie is proving popular in this regard.
Retro-style treats are thriving globally and are suited to airline service formats.
The role of food innovations
Food innovation during 2026 will continue to be driven by sustainability and nutrition.
Many of these innovations appeal to flexitarians who are not ready of willing to adopt a completely plant-based diet. The likes of En Route’s Vegetable Pesto and Goat’s Cheese Sandwich plus its Falafel and Pepper Roll help satisfy passenger wellness and flavour expectations.
You can read the airline catering industry 2026 trends post in full on the En Route website.
