On-board power is changing faster than ever.
If 5 years ago passengers were satisfied with the standard menu, today airlines are rethinking every aspect — from the composition of dishes to packaging. At QCS, we are witnessing these changes from the inside and are confident that the coming years will bring a revolution in the way travelers eat on board.
Personalization: your menu, your choice.
Imagine: You open the airline's app 72 hours before departure and choose a vegan burger, gluten-free pasta or a low-calorie salad. This is already a reality for many carriers. This approach reduces food waste by 18%! Such technologies allow you to take into account not only dietary preferences, but also religious restrictions, allergies, and even the favorite tastes of regular passengers.
Ecology and local products
Biodegradable packaging and artificial intelligence for portion prediction are no longer the future, but the present. At QCS, we have implemented a waste sorting program and are developing local partnerships with Kazakhstani suppliers. This reduces the carbon footprint and allows us to offer authentic national cuisine and support local producers. For Air Astana, this is a chance to create a unique menu based on local ingredients — from beshbarmak in business class to kurt as a premium snack...
Technology at the service of taste
Vacuum packaging that preserves the freshness of dishes, 3D printing of desserts, mobile orders right from the spot - innovations are coming on board faster than we thought. British Airways already offers menu customization in business class, and India's IndiGo is partnering with cloud kitchens for regional dishes. Based on large-scale research, we predict that by 2030, multisensory gastronomic experiences (when taste, smell and presentation work in unison) they will become the norm for the premium segment. Snacking and fusion cuisine with an emphasis on health will replace the usual hot meals on short flights.
Numbers that speak for themselves
The on-board power supply market will grow from $18.8 billion in 2026 to $27.7 billion by 2031, an annual growth of 7-8%. Artificial intelligence, premium options and environmental care. Vegan and vegetarian menus are growing not only because of the fashion for healthy lifestyle, but also because of the religious and ethical beliefs of passengers. Airlines that ignore these trends risk losing customer loyalty.
Our vision for the future
At QCS, we don't just follow trends — we create them. Local products, sustainable solutions, and personalization through technology are what we work on every day. We are sure that in 5 years, on-board meals will become not just an addition to the flight, but a full-fledged part of the journey that passengers will remember with pleasure.And QCS will be at the forefront of these changes — as an expert who understands what modern travelers want.
