Airport Experience® News - Conference Issue 2025

Flavor Focus While on the one hand consumers are demanding more local and traceable ingredients, there’s also an overarching streetside trend that’s making its way into airports: bold global flavors. “We’re going to continue to see international flavors gain popularity and become more recognizable and approachable for the average consumer – even just walking through your local grocery store, you’ll continue to see an increase in internationally inspired tastes,” Mendola says. “For example, Za’atar is rightfully taking off in the U.S. as a versatile and well-balanced seasoning. Thai chili and lime flavors are on just about every snack, and things like Mexican chocolate and Korean seaweed chips are showing up everywhere.” Mendola adds that the Philippine purple yam ube is popping up on many menus. “It’s beautiful, deceivingly sweet flavor adds an unmistakable complexity to dishes,” he says. “Tea is another ingredient that Americans are late to the game on. We’re learning its versatility in sauces, ice creams and other less conventional applications.” Steelman also notes the increasing international influence on today’s food and beverage trends, particularly with spices. “Every culture has its own flavor and its own heat, and as the world gets smaller and these international flavors become more recognizable, diners want

Above: While “healthy” has been a focus of concessionaires for several years, travelers are embracing the offerings at greater levels, according to Alice Cheung of Paradies Lagardère.

to sample cuisine that features spices from around the globe and across the spectrum, from the mythical and new to the familiar,” he says. “This idea is also leading to new concepts emerging and dishes that focus on flavor fusions and cross-cultural influences that travelers may never have tasted before, but are excited to try.” Delaware North’s Thormeier is seeing many big, complex flavors on trend this year. “Short ribs have been growing in popularity over the years in a variety of cuisines, from Italian to Korean; birria, a meat stew or soup mainly made with goat or beef, is also gaining traction, and can also show up as a taco; and pickling has been having a moment over the last few years – it adds great flavor to a variety of dishes, has gut health benefits and a long shelf life,” he says.

Above: Paradies Lagardère’s Napa Farms Market at San Francisco International Airport, Pacific Farms Market at Vancouver International Airport and Berkshire Farms Market at Boston Logan International Airport, all source about 90 percent of their products from within 100 miles.

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AX NEWS MARCH 2025