Airport Experience® News - Pre-Conference Issue 2026

Above: Kent Vanden Oever of Paslay Group believes that some of the most significant growth next year will occur in low-sugar food and beverages.

gut-health boosters will go beyond beverages and will show up in food recipes.” Consumers are indeed expecting more health benefits and general health functionality from what they consume, and this has become particularly apparent in beverage trends, notes Tastewise’s Allan. “Conversations about hormone balance are up 55%, stress relief up 30%, and metabolism support up 24%, which shows that coffee and tea are becoming low-friction entry points for dietary experimentation – places where consumers can easily incorporate health goals without changing their daily routines,” he says. “In other words: the next wave of functional eating is happening in beverages, and consumers now expect wellness to be built into every sip as much as every bite.” Kostyo of Menu Matters advises that knowing which health trends to focus on will ultimately depend on an operator’s specific customers. “Consumers continue to look for health trends that speak to them personally: One consumer may be intermittent fasting, one may be trying to get as much protein as possible and another may be hyper-focused on hydration,” he says. “It comes down to knowing your core consumer.” Fresh And Authentic Consumer demand for fresh and local ingredients is nothing new, but industry professionals see this trend only strengthening next year.

“Hyper-local sourcing of fruits, vegetables, dairy and meats is a major trend for operators, especially in VIP lounges,” Hay says. “The foodservice and amenities offered in these areas becomes a big differentiator, attracting flyers to certain airports and airlines and becoming an anticipated mini-destination or loyalty driver.” Not only does local sourcing meet consumer demand for fresh and unique ingredients, it also reduces supply chain complexity and helps operators meet sustainability goals,” Hay adds. Allan notes that a focus on fresh, local ingredients reflects authenticity, which today’s consumers are increasingly seeking. “Conversations about moving away from ultra-processed foods are up 31%, and restaurants that highlight craft, quality and local sourcing benefit from this shift,” he says. “In addition, the rise of micro identity cuisines and local storytelling is definitely worth mentioning,” Allan continues. “Interest in food and drink connected to local history has increased by 30% among consumers. Savory dishes featuring local ingredients are up 15% and regional menu items are priced 4% higher on average at $14.99. Smaller cities are leading this shift; for instance, Portland has 9% of menus featuring local ingredients, Salt Lake City

Above: International cuisines have been trending for decades. Middle Eastern foods are currently in the spotlight, and demand is accelerating as consumers seek new flavor profiles.

has 7.5%, and Burlington sits at nearly three times the national benchmark of 4.6%,” Allan says. “ All of these numbers point in a consistent direction: consumers are gravitating toward food and drink that feel authentic, adjustable and sensorially rich.” Kostyo believes authenticity is the broad trend to focus on in food and beverage next year, noting that Menu Matters’ key consumer need for 2026 is to “be real.” “We’re seeing a lot of consumers who are very skeptical of the food industry,” he says. “They think we’re in back rooms sneaking seed oils and artificial flavors into foods to make them unhealthy, they see private equity degrading the food experience to make a buck and overall, they’re dealing with skepticism around AI and everything they consume online potentially being fake. “So, consumers are looking for those brands that are real with them,” Kostyo continues. “Showcase the people behind the brand; showcase the whole, fresh ingredients you use; showcase what you stand for and live by those standards.”

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AX NEWS FEBRUARY 2026