Airport Experience® News - Food & Beverage Issue 2025

Health-Focused Brands Make Headway In Airports

BY SARAH BELING

As airports continue to expand their concessions offerings, one consistent customer demand rings clear: a need for additional healthy food and beverage options. Traveler requests for a more diverse palate of wellness-focused foods have opened a myriad of opportunities for both new and veteran brands to make their mark in the airport sector, with some companies choosing to make the leap into airport concessions for the first time. And as health-focused brands look to make their debut in the airport space, many are likely hoping to follow in the footsteps of established companies like Farmer’s Fridge , the salad and freshly prepared food brand known for its 24/7 vending machines offering travelers grab-and-go options beyond the usual processed fare. Director of Sales Mike Saletta says that Farmer’s Fridge – which currently operates vending machines housing healthy fare in convenient to-go jars in more than 32 airports – “continues to receive notes from passengers praising us and thanking us for giving them options.” The brand, which has even recently launched a limited-edition partnership with Delta Air Lines to offer Farmer’s Fridge products on select flights from Los Angeles International Airport (LAX), continues to grow as healthy travel options become more and more popular, adds Saletta. “We’ve had organic outreach from airports looking for our concept,” adding that the brand installs and adjusts their menus to coincide with regional flavor profiles and customer feedback. “We curate menu items based on the feedback we receive,” says Saletta. “Some regions may be more inclined for protein and chicken, and [prefer] different flavor profiles for the South versus the East, versus the West.”

Right, below: Smoodi, a self-serve smart blender, has partnered with Paradies Lagardère and will be in five airports next year.

Other veteran brands like California based SAMBAZON Açaí Bowls have continued to expand due to their ability to quickly install and operate their concepts in flexible footprints. “I think the reason we’ve been able to launch is that our footprint is in line with non-traditional spaces – our first franchise was built like an airport,” says Ryan Black, CEO and co-founder president. He notes that SAMBAZON has quickly grown to operate in six airports with four more locations currently under construction. The response from travelers visiting their airport franchises has been “tremendous,” adds Black, adding that he believes the secret to successfully carving out a corner of the airport market is a focus on quality product, “consistency, the ability to scale and profitability.”

There are also newcomers to the açai bowl airport market, including Everbowl , an airport hopeful already well-established in college campuses, casinos and stadiums. “Our founder Jeff Fenster was at a conference called Aspire. There was a woman in the crowd who deals with airports who approached him and said that this is a segment that is not fulfilled in airports,” says Hailey Coffman, manager of special operations for the brand. “That’s how we were able to get the opportunity to meet more players in this industry and get a better understanding of the industry overall. “We are a fast and eager brand with nearly 100 locations across 28 states, mainly franchises,” adds Coffman. “We open a new store approximately every 13 days — so we’re very hungry, and we’re excited to get into airports.”

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AX NEWS JULY/AUGUST 2025