Over three jam-packed days, the En Route team made sure not to waste a single second: we showcased the Power or Possibility, welcomed visitors with some first-class hospitality, met with airlines from all across the globe, and even took centre stage at the Taste of Travel Theatre.

During our time there, we were able to connect with a host of familiar faces (as well as some new ones), as well as discovering a whole range of fresh innovations, creativity and new ideas around every corner. It’s really inspired the team and provided some exiting ideas for where we can take En Route next.

It’s hard to sum up everything that we discovered and enjoyed this year, but we had to give it a go. Here are our top five takeaways from WTCE 2026:

1. Our People Make All The Difference

Over the course of the three days, the En Route team once again proved themselves to be the very best of the best.

From our welcoming stand, drawn up and brought to life by our talented Creative & Marketing function (with a lot of help from our exhibition partner, Elevations), to our Supply Chain team who ensured our passenger solutions were delivered on time, it was a real team effort.

WTCE always offers the chance for colleagues from all five of our regional offices to connect with each other face-to-face, and having the chance to spend time together, collaborate in real-time and strengthen our bonds is always a privilege.

On day one, our incredible NPD team, Sarah Dale, Head of Category – Meal Solutions, Sharron Allen, Head of Category – Dairy, Nicole Strachan, Head of Category – Bakery, and Sinead Furguson, Product Portfolio Manager, took to the Taste of Travel Theatre to discuss some of the latest culinary trends, as well as showcasing a selection of our passenger solutions for visitors to sample.

This kicked off En Route’s panel discussions with a bang, with Stuart Seeney, Commercial Director taking part in the ‘Focus on Asia’ panel shortly afterwards.

On day two, Becky Neale, Category Development Director continued that momentum during a thought‑provoking discussion on the evolving expectations of inflight catering and what “health” truly means in today’s onboard experience.

And it wasn’t just new ideas we picked up at this year’s WTCE – we also brought back a number of awards from PAX International and Onboard Hospitality, proving that through hard work, collaboration and great team spirit, the En Route team is truly one of the best.

2. Research & Insight is Making a Big Impact

Great onboard experiences begin with research & insight, and as big believers in the power of possibility, our in-house R&I team developed a brand-new report titled ‘Possibility Outlook: F&B Trends and Consumer Drivers Through an Airline Lens’ to be launched at WTCE. Highlighting the six key trends reshaping passenger expectations across global markets, how to translate them into onboard impact, and practical ways to future-proof your F&B offering without adding complexity, it provided a comprehensive view into just how our R&I team provide value to our customers.

Our R&I team also helped shape our on-stand category showcases with in‑depth insights and data, made recommendations of which particular trends were reflected in our cheese pairings, and equipped our En Route panellists with knowledgeable, research‑based talking points. They were invaluable and their expertise played a crucial role in shaping our presence throughout the event, reinforcing just how valuable they are – to En Route and our customers.

3. We Know Our Cheese

This year, we had the opportunity to truly showcase the breadth of our expertise within the Dairy category – and in particular, our cheese programme.

Partnering, as always, with dnata, we co-hosted the annual cocktail party, where we presented a series of innovative cheese pairings, including Soumaintrain with Popping Candy, Grand Noir on Muesli Bread with Hot Honey, and Beemster Royaal Grand Cru with Caramelised Almonds and Dark Chocolate. These combinations were very well received by guests (with the Beemster in particular being a very big hit), and highlighted the creativity and craftsmanship within the Dairy team.

But it wasn’t just our cheese pairings that made WTCE memorable. During the week, our International Cheese Programme was awarded ‘Best Inflight Snack – International’ at the 2026 PAX Readership Awards, reinforcing what we already knew: when it comes to cheese, we really do know our stuff.

4. The Breath of Our Categories is Extremely Impressive

We took this year’s showcase to an entirely new level, giving visitors a true sense of the breadth, creativity, and possibility within our categories.

Our stand featured a selection of specialty breads from around the world, such as the comforting Potato and Rosemary Sourdough, or the fiery Jalapeno and Cheddar Cornbread, alongside innovative handhelds such as our award‑winning Bao Buns and our award-nominated Beef Croquettes. We also highlighted a range of regionally inspired meal solutions, including vibrant Asian dishes such as Black Urad Dal with Cumin Pulao & Bhindi Masala, and Punjabi Chole with Cumin Pulao & Aloo Gobi.

With passenger solutions present from every region, it was great to be able to talk about our categories and the sheer breadth of scale within them. Combined with our Supply Chain Services and Sourcing Solutions, we really demonstrated the Power of Possibility that lies deep within En Route.

5. Innovation Was Everywhere

Innovation was on full display across the whole of WTCE this year. From sustainable amenity kits, to trailblazing tech, it was awe-inspiring to see. But what does it actually mean for airline catering?

For us, innovation is about bringing the power of possibility to life. Whether that’s through removing complexity, balancing creativity with scalability, or reflecting the F&B market’s trends to grab passenger’s attention and create memorable onboard experiences that they keep with them long after they’ve reached their destination.

One standout on the En Route stand was our En Route Club Sandwich: a classic favourite reimagined with an Italian twist, reflecting Nostalgia with a Twist, where retro favourites are modernised through global flavours or better ingredients. First introduced by our NPD team during their Taste of Travel showcase, and then sampled during one of our daily showcases, it received glowing feedback with visitors praising its flavour combination, presentation and packaging design.

We are so proud of all of the hard work that was put into this year’s showcase and want to say a big thank you and well done to everyone who was involved. Now, let’s get planning to do it all again in 2027!