New research shows that nearly half of UK flyers now prioritise health and wellbeing over indulgence when selecting in-flight meals and drinks, from hydration-focused menus to immune-supporting snacks. Olivia Palamountain reports

UK travellers are bringing healthy habits into the skies, with a new survey revealing a significant shift towards wellness-focused in-flight dining.

Research by dnata Catering & Retail finds that 47% of UK flyers are more conscious of wellness when choosing onboard food and drinks than they were five years ago.

The nationwide poll of 2,000 adults shows that more than half (56%) want fresh, minimally processed ingredients, whilst 50% say airlines should offer low-sugar or low-carb options to better reflect modern eating habits.

Functional nutrition takes off

Health and wellbeing are increasingly shaping how passengers approach flying, with inflight food and drink now seen as part of a broader self-care routine. 53% are calling for more hydrating food and drink options such as electrolyte water and vitamin-infused beverages, 45% are looking for more protein-rich meals, and 46% want low-calorie or portion-controlled meals.

The appetite for functional nutrition is growing, with nearly one in five passengers (19%) saying they would pay extra for inflight meals or drinks that support gut health or immunity. Around 41% say they have already swapped alcohol for juices or vitamin-infused beverages when flying.

Younger travellers are leading this shift, steering the inflight experience towards a balance of health and enjoyment, favouring protein-forward meals, plant-based dishes and beverages designed to hydrate and revitalise.

Robin Padgett, chief executive of Catering & Retail at dnata, says: "In-flight dining is evolving just as fast as the passengers it serves. Passengers are paying more attention to how meals make them feel during a journey, and wellness is becoming part of what a good travel experience looks like."

Room for improvement

Whilst 46% agree airline food has improved in recent years, 41% believe wellness options still lag behind, highlighting an opportunity for airlines to continue evolving their menus.

With the UK's functional food market now valued at more than £1.6 billion, consumer expectations are rising beyond taste alone to include nutrition, transparency and provenance. Airline meals are increasingly being judged through the lens of everyday eating habits, from gut-friendly kombucha to balanced grain bowls and protein snacks.

As passenger expectations continue to change, inflight catering is being shaped by a growing focus on balance, freshness and function, alongside the operational demands of serving food at altitude and at scale.

In the UK, dnata Catering & Retail operates at significant scale, serving 22 airline customers and producing around 20.5 million meals annually. The business supports more than 1,000 flights a day, with meals prepared by a team of 225 UK-based chefs working across dnata's catering facilities nationwide.

Padgett says: "Our research backs what we're hearing across the industry. Passengers are embracing lighter, fresher, more functional meals, and airlines are increasingly thinking about how inflight food fits into the wider travel experience."