Published on
September 23, 2025
At the IFSA conference in Long Beach, California, airline food vendors took the spotlight to reveal the freshest ideas in in-flight meals. One standout was Turkish Airlines, celebrated for its top-notch hospitality. The airline seized the chance to show how aeroplane food can be much more than the usual tray meals. Chef Demir Duzel led a live cooking demonstration that turned heads as he rolled, stuffed, and sauced manti, a small pasta filled with spiced meat and drizzled with garlic yoghurt. The rich aromas drew in a crowd, and everyone marvelled at how a classic Turkish recipe could be adapted for a cramped jet galley. This showcase proves that the world of airline catering is evolving quickly. Carriers are no longer settling for merely edible; the goal is delicious, memorable, and full of a culture’s culinary pride.
As global travel continues to expand, airlines and food vendors are recognising the need to cater to more discerning passengers. This new focus on innovative, high-quality meals aims to transform the often-criticised perception of airline food, with more and more carriers seeking ways to elevate their in-flight offerings.
A Shift Towards Gourmet Meals in the Skies
The IFSA conference, which gathered over 100 food and beverage companies, showcased a broad range of in-flight dining products. From fresh cheeses and fine wines to healthy, gourmet snacks, the event highlighted the shift towards providing passengers with premium food experiences during their flights. This is especially evident in business class and first-class cabins, where airlines are competing to offer luxurious dining that mirrors high-end restaurant meals.
Mainline Aviation, a prominent food service provider, demonstrated this trend by offering tuna tartare with smoked caviar, along with crab rangoon, featuring blue crab and French cheese. These gourmet offerings are part of Mainline’s ongoing effort to revolutionise airline meals and challenge the subpar reputation many airlines have for their food. Steve Lenderman, CEO of Mainline Aviation, discussed how the company’s goal is to introduce more fresh food options in economy class, which would significantly improve the overall in-flight dining experience.
Health-Conscious Airline Food Choices
Innovative food companies, such as Deli Lites, are also making a mark at the IFSA conference. Specialising in healthy, fresh meals, Deli Lites offers sandwiches, wraps, and snacks that are not only nutritious but also provide passengers with relief from jet lag. The company’s range of products, which includes fermented cabbage, pickled onions, and spinach, aims to provide healthier options that contribute to passengers’ wellbeing. By offering lighter and more sustainable meals, Deli Lites is responding to the growing demand for healthier in-flight food that aligns with passengers’ dietary preferences.
Growth and Evolution of Airline Catering
The airline catering industry is seeing an estimated growth of 5.5 percent to 6 percent annually, reaching a market value of 19.7 billion USD this year. This growth is outpacing the broader aviation industry and reflects the increasing importance of food and beverage services in the overall passenger experience. The IFSA conference served as a key platform for companies to promote their offerings to airlines, with the goal of expanding their presence in the competitive airline catering market.
As the airline industry faces mounting pressure to improve service and customer satisfaction, food has become a crucial part of the passenger experience. Airlines, particularly those in competitive markets, are increasingly focusing on how to differentiate themselves with better quality meals and more diverse menus that appeal to a wide range of passenger tastes.
Airline Catering: The Road Ahead
Looking ahead, the future of airline catering lies in balancing quality, sustainability, and efficiency. The growing demand for healthier options, as well as for premium, gourmet experiences, is pushing the industry to innovate rapidly. Airlines and food providers are working closely together to ensure that their offerings meet the evolving expectations of passengers.
At the same time, food waste management and sustainability remain key priorities for the industry. By improving in-flight meals and reducing the environmental impact of food production and packaging, the sector aims to make air travel more sustainable and enjoyable for passengers.
Revolutionising the Airline Dining Experience
The IFSA conference and the growing focus on gourmet meals and healthy food options signal a significant shift in airline catering. With innovative dishes like manti and tuna tartare, and companies like Deli Lites and Mainline Aviation pushing the envelope, the future of in-flight dining looks brighter than ever.
As air travel keeps changing, future travellers can expect a wider, top-notch dining scene up in the clouds. This upgrade isn’t just about food; it’s part of making the whole trip feel special. Passengers will soon enjoy a little bit of luxury, even at 30,000 feet.
Dining and Cooking