Airport food trends: Sales of alcohol-free, vegan and non-dairy products soar
Changing passenger palates drive shift in airport retail offerings
As demand grows among non-dairy consumers, airports are meeting expectations and developing products that do not contain animal-derived ingredients.
Manchester Airports Group (MAG) has revealed a shift in food and drink trends at its airports, with sales of alcohol-free, vegan, and non-dairy products soaring. The changing eating and drinking habits of passengers are driving the trend, as more and more people opt for healthier and more sustainable options.
What does it mean to be dairy-free? If a product is labeled dairy-free, this generally means it doesn't include any milk, cheese, butter, yogurt, or other dairy-derived ingredients. This can be for a variety of reasons, including lactose intolerance, veganism, or simply a preference for non-dairy products.
Two other niches are attracting interest and investment: animal-free dairy and cell-cultured dairy. Animal-free dairy is made from plants, while cell-cultured dairy is made from the cells of cows. Both of these options offer the same nutritional benefits as traditional dairy products, but without the need for animals to be involved.
Eating less dairy is easy—as long as you know how to swap plant-based ingredients for butter, milk, and more. There are many delicious and nutritious plant-based alternatives available, so you can enjoy your favorite foods without sacrificing taste or nutrition.
The shift in food and drink trends at airports is a reflection of the changing eating habits of consumers. As more and more people opt for healthier and more sustainable options, airports are responding by offering a wider range of non-dairy and vegan products. This trend is likely to continue in the years to come, as consumers become more aware of the environmental and health benefits of reducing their dairy intake.
تعليقات