In‑Flight Catering Service Market Size Projected to Climb from USD 20.19 Billion in 2024 to USD 53.7 Billion by 2035, Driven by Rising Air Travel and Demand for Premium On‑Board Meals

Market Overview:

The world of air travel is evolving — not just in speed or connectivity, but in what passengers expect above the clouds. The In-Flight Catering Service Market size for in-flight catering services was projected to be 20.19 USD billion in 2024, according to MRFR analysis. The industry for in-flight catering services is expected to increase at a compound annual growth rate (CAGR) of 9.3 from 22.07 USD billion in 2025 to 53.7 USD billion by 2035.

Airlines and catering providers are staking big on an elevated onboard dining experience. As travel rebounds and passenger volumes soar, the stakes for meal quality, variety, and delivery efficiency have never been higher.

Major Players

Gate Gourmet (CH), LSG Sky Chefs (DE), SATS Ltd (SG), Flying Food Group (US), Air Chef (IN), Servair (FR), Do & Co (AT), Royal Inflight Catering (AE), Sky Gourmet (DE)

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What’s Driving the Upward Trajectory?

Surge in Air Travel & Passenger Expectations

Global air travel is expanding — more long-haul and connecting flights, and more passengers worldwide. This naturally increases demand for in‑flight meals and services. As passengers become more discerning, they expect quality, flexibility, and variety. The result: catering providers are under pressure to scale up and adapt.

Demand for Healthier, Diverse & Personalized Menus

Modern travelers increasingly value nutrition, wellness, and customizing meals to dietary needs or cultural preferences. This has led to a shift toward healthy, balanced meals, region‑specific cuisines, and greater menu personalization — a trend fueling growth in catering services.

 Sustainability & Eco‑Conscious Practices

Sustainability is no longer optional. Catering companies and airlines are embracing eco‑friendly packaging, local sourcing, waste reduction, and greener operational practices. This reflects broader consumer awareness around environmental impact and corporate responsibility.

Technological Innovation & Operational Efficiency

Behind the scenes, technology is transforming airline catering. From digital meal ordering and pre‑selection to real-time inventory management, AI-driven menu personalization, and efficient logistics — tech is enabling catering providers to streamline operations, reduce waste, and serve passengers better.

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Regional Dynamics & Market Segments

• Regional Leaders and Fast‑Growing Markets: While North America retains a large share — helped by high passenger volumes and varied culinary preferences — the Asia-Pacific region is emerging as the fastest-growing market. Growth here is propelled by booming air travel, rising incomes, and evolving consumer tastes.
• Premium vs Mainstream Classes: On aircraft, premium classes (First, Business) continue to be key revenue drivers — but demand in Business Class is growing fast as more travelers opt for comfort without First‑class fares.
• Service Types & Offerings: Catering services cover a broad spectrum — from full‑service premium airlines to budget/low-cost carriers. Offerings span meals, bakery & confectionery, beverages, and more, giving airlines flexibility to align food services with flight type, route, and passenger profile.

Opportunities & What Lies Ahead (2025–2035)

Given the strong projected growth, the next decade offers several strategic opportunities for airlines, catering providers, and stakeholders in aviation hospitality:

• AI‑Enabled Menu Personalization: Using data analytics and AI to tailor meals based on passenger preferences, dietary needs, even flight duration or route demographics — enhancing satisfaction and reducing wastage.
• Eco‑Friendly Packaging & Local Sourcing: Demand for sustainability can push more operators to partner with local producers for fresh, regional ingredients — reducing logistics burden and carbon footprint.
• Partnerships & Alliances: Airlines might collaborate with boutique catering firms, dieticians, local chefs — offering regional specialities, healthy menus, or themed cuisines to differentiate service.
• Investment in Infrastructure and Automation: As demand surges, scalable kitchens, automated preparation lines, and advanced logistics will help meet volume while maintaining quality and efficiency.
• Expansion in Emerging Markets: Especially in Asia‑Pacific and growing low-cost carrier segments — tapping into both rising air travel and emerging middle‑class desire for comfort and value.

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Final Thoughts

The in‑flight catering industry stands at an inflection point. As global air travel soars back and surpasses pre‑pandemic levels, passengers now expect more than just a meal — they want quality, choice, comfort, and conscious consumption. Catering providers that embrace health‑centric menus, sustainability, technology, and regional customization are likely to emerge as winners in this fast-evolving landscape.

Table of Contents

Executive Summary

Market Introduction

Market Dynamics

Market Segmentation

Regional Analysis

Competitive Landscape

Future Outlook

Conclusion

Appendix

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