According to the Univdatos Market Insights analysis, growing investments in expansion of aviation sector to assist the growth scenario of the “India InFlight Catering Market” report; the Indian market was valued at USD 175 million in 2023, growing at a CAGR of 13.95% during the forecast period from 2024 - 2032 to reach USD million by 2032. Indian carriers like Air India, IndiGo and many others have already started going beyond the domestic routes and are busy strengthening their international networks owing to the increasing demand for both leisure and business travels.

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However, such global integration also comes with the risks that the inflight catering industry will have to meet as it seeks to serve a wider and more diverse clientele that apart from the domestic also includes international standards and expectations for food. Due to the changing expectations and preferences of passengers, they want higher quality, convenience and a wider selection. In-flight catering companies will have to create gourmet food of various national cuisines in artful presentation suitable for each passenger. Besides, with the increasing number of foreign tourists coming in and going out of India, the demand for catering services with ethnic and region-specific cuisine content is also on the rise, which enhances the growth of the market. Many of the new foreign routes have also been added by India which would be crucial for the growth of the inflight catering services market. For instance, in 2024, according to the Tata Group, Air India’s workforce has extensively grown by the addition of 9,000 new staff and 5,000 new crew members along with the addition of 35 new destinations of travel including 10 domestic and 25 international.

The introduction of more international routes not only increases the number of passenger traffic but also comes with the need for quality catering services, which would be pivotal for the inflight catering services market during the forecasted period i.e., 2024-2032.

Growing Demand and Industry Trends:

With the passengers’ growing focus on healthier food intake, the catering market tends to offer healthy meals. The increasing fitness culture, food nutrition education, health trends, and teaching have all made it mandatory for the airlines to offer meals of different categories and preferences which include vegan, gluten-free, low carb, and organic meals. Accordingly, these meals contribute to the health of travelers and are in accordance with the ongoing global transformation into healthier meals and more sustainable ways of eating. Instead, to achieve nutritional balance, airlines are incorporating more fresh and locally produced ingredients alongside reducing the amount of processed foods in the meals offered. The other present concern is also that there is growing concern on improving the healthiness of the meals served on board especially with respect to the minimizing of sugar, salt and unhealthy fat content. Faster and healthier alternate forms of meals which are well enhanced nutritionally are also made available for the passengers by the airlines in view of health problems posed by the traveling eaters and the need to enhance the quality of services rendered. This development also addresses the needs of a more diverse and health-conscious clientele and further demonstrates the airlines' resolve towards looking after portions of their passengers in a more satisfying manner.

Upcoming Trends Assisting Market Growth:

There is a paradigm shift in the inflight catering sector with the integration of technology, this improving efficiency, degree of customization and client satisfaction. There is an increase in the use of technological solutions by both airlines and catering companies in operational efficiency such as AI inventory management systems, robotics in food preparation and business intelligence analytics in forecasting out food usage. The installation and use of electronic menu systems is one of the notable advancements where passengers can order their food even before boarding through mobile applications or entertainment systems based on their unique and dietary requirements. This minimizes food waste and accelerates services offered on food to passengers during flights, raising the quality of the overall customer experience. At the same time, catering companies can utilize real time information and forecasting to improve coordination of delivery and its surroundings. Technology is applied in this conundrum as well since it enables airlines to control over the amount of waste generated and use environmentally sustainable packaging. More than that, it can improve productivity as well as the quality of the customer service offered on board an aircraft.

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Conclusion:

In conclusion, North India InFlight Catering market reflects a dynamic and evolving landscape supported by government investment, industry collaboration, and technological innovation. As the demand for inflight services under economical pricing is enhanced the demand for InFlight Caterings in India has extensively increased.

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