Airport Experience® News - Food & Beverage Issue 2026

Steelman adds that more people across demographics are asking to read nutrition labels. “From Boomers to Gen Alpha, they’re looking for protein, creatine, colostrum, magnesium, vitamin D, calcium, fiber,” he says. “This is just part of the norm conversation now.” Evolving And Refining As the demand for bold, global cuisine and healthy, nutritious options has prevailed, concessionaires have taken several approaches to meet these needs. Kumrow says that grab-and-go items, including snack kits and bento boxes, have gained a large share of SSP America’s sales, so the culinary team has been focused on finding ways to elevate those offerings for the health- and nutrient-conscious traveler. “For example, if you’re building a turkey sandwich, you elevate it in a couple different ways, whether it be the sauce, a good cheese, a really great bread that’s healthy for you, so our guests can walk up to a cooler and build a meal very quickly and check out and get on their way,” he says. “And our company has done a great job in placing accurate nutritional facts, allergy notifications and ingredient lists on our products and I think that’s really separated us from the field.” HMSHost has also been focused on elevating its grab-and-go options. In February the group announced it evolved its “Eat Well. Travel Further.” grab and-go program, relaunching at Chicago O’Hare International Airport (ORD) with plans to soon launch in Los Angeles International Airport (LAX) and Phoenix Sky Harbor International Airport (PHX) as well. The improved collection includes chef-curated options that fall into three categories: high protein, plant-based and macro-balanced. “We think it’s going to be amazing and our promise is that everything we produce under that brand umbrella – whether it’s sandwiches, salads, wraps, parfaits, fruit cups, bento boxes – will have no artificial flavors, no synthetic colors, no artificial sweeteners, no fructose corn syrup and no hydrogenated fats,” Steelman adds.

Left: Alice Cheung, senior director of brands and concepts for Paradies Lagardère’s Dining Division, notes a significant increase in demand for healthy food among travelers in recent years, which has influenced the way the company’s culinary team thinks about menu development.

For Paradies Lagardère, gourmet markets – including Napa Farms Market at San Francisco International Airport (SFO), Berkshire Farms Market at Boston Logan International Airport (BOS) and Pacific Farms Market at Vancouver International Airport (YVR) – have been the company’s “direct response” to demand for more healthy options, Cheung says. In July, the company opened its latest one, Southern Farms Market, in Hartsfield-Jackson Atlanta International Airport (ATL). “These farm-to-flight markets offer locally sourced snacks, provisions, and an in-house prepared foods program with global flavor rotations – rotisserie chicken, roasted salmon, fresh vegetables, housemade salads and sandwiches, live fire pizza. It’s real food, real variety and genuinely healthy options for travelers,” Cheung says. “Napa Farms Market, Berkshire Farms Market and Pacific Farms Market have been operating for years and really opened the industry’s eyes to what travelers want: fresh, healthy, local options that don’t feel like an afterthought. Once airports saw the guest satisfaction and productivity these markets deliver, the requests started coming in. Now we’re seeing gourmet markets in RFPs across the country. We’re well positioned because we’re not selling a concept on paper. We have real, successful examples and the sales numbers to back them up.” Another way that airport culinary leaders are meeting current demands is through careful and strategic menu evolution.

Above: Richard Wiggins, senior director of culinary for Paradies Lagardère, notes that “staying curious and constantly refining” is the key to keeping up with food and beverage trends and meeting traveler demand.

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AX NEWS JULY/AUGUST 2026