Insight & Innovation Director, Richard Wake, has been with En Route for just over 10 years, during which, he’s witnessed a slew of changes in how passengers expect to be treated, and in the tools that helps provide the insight into what they want.

Although snacking has never gone out of fashion – for example, 49% of Americans enjoy three or more snacks a day¹ – the way in which consumers snack has definitely changed.

En Route takes pride in its rich history of supplying artisan cheeseboards to premier cabins across the globe.

Yet again, WTCE went all too fast, and after a few days to rest, reflect and rehabilitate our weary feet, we decided to capture our five biggest takeaways from the industry’s leading onboard catering and hospitality event.

En Route is delighted to announce that we will once again be exhibiting at WTCE in Hamburg from June 6 – 8, stand 1F30.

Increasingly, today’s consumers – Millennials in particular – are becoming more concerned with the provenance of their diets. Where food comes from, how its suppliers and growers are treated, and how ethical and sustainable the products are is of great importance.

It may be the month of all things romance, but it’s not only during February that we feel the love for our range of ambient meals. Here are five reasons why airlines and passengers alike are enamoured with ambient meals all year round…

The culinary world never stands still, and as a global food service partner to many of the world’s most recognised airlines and airline catering organisations, neither do we.

With a growing appetite for vegan meals and snacks, it’s estimated that by 2027, the plant protein market will reach $10,330m.¹ (For context, in 2020 it was $5,865m, a staggering increase of over 76%).