Ahead of the second edition of F&B@Sea (April 10-11, 2024), Seatrade Cruise has published its second Cruise Food and Beverage Trends Report. The findings from the report indicate a momentum towards experiential dining and/or opportunities for passengers to connect with communities visited via their gastronomy with demand for local cuisine, authentic cultural food experiences and immersive dining predicted to gather pace in 2024 and beyond.
The report, which captures the views of cruise lines, manufacturers, distributors, and suppliers of food/beverage, while also representing the views of associations, training providers and consultancies, reveals challenges impacting the sector as well as several key trends influencing shipboard drinking and dining.
Top Challenges
The cruise food and beverage industry is expected to be worth $8.9 trillion by 2026. Some of the top challenges cited by survey participants are inflation/price increases (cited by 68.92% of respondents), supply chain disruption (cited by 48.65%), and longer lead times for restocking/orders (cited by 35.14% of respondents). This corresponds with the results of 2023’s Cruise F&B Trend
Almost a third of respondents said they were unable to connect with cruise line buyers (32.43%,) and slightly less said they were unsure of current food and beverage trends leading the way in cruise (29.73%.)
Obtaining certain produce/alternatives, being unable to meet sustainability demands/new regulations, and suppliers going out of business were seen as less critical factors. Some complexities were associated with rejigging the food and beverage offer/menus and being unable to provide options for dietary needs.
Key Trends
Authentic cultural food experiences (cited by 45.21%), immersive dining (32.88%), and local culinary options (31.51%) are the three food trends most likely to take off during the period 2024/25. Sustainability is also expected to be a key focus within the culinary space, with 26.03% of respondents choosing plant-based diets and produce, 21.92% selecting sustainable agriculture/ sustainably sourced seafood, and the same number specifying zero-waste cooking.
Overall, cruise ship cuisine will continue to be broad-ranging from Asian fusion with the highest number of votes (54.79%) to Levantine with the least amount of votes (5.48%) – and sourcing from remote areas will be facilitated mostly via the support of port agents.
Low to no alcohol beverages amassed 46.58% of votes, health/wellness supplement drinks garnered 39.73% of votes, and low to no calorie beverages, 30.14%, indicating an inclination towards drinks with health and wellness in mind.
“The return of this detailed report provides a unique opportunity for food and beverage suppliers to gain a glimpse into the abundant possibilities for growth within the cruise industry,” says Chiara Giorgi, Global Brand and Event Director for Seatrade Cruise. “Armed with invaluable insights and an informed perspective, industry executives will find the perfect ecosystem for collaborating and connecting with cruise line decision-makers at this year’s F&B@Sea.”
F&B@Sea was developed in close consultation with cruise lines, food and beverage stakeholders, and culinary leaders with support from Cruise Lines International Association (CLIA), Florida-Caribbean Cruise Association (FCCA) and industry consulting leader MarkeTeam. More information about F&B@Sea is available at www.seatradecruiseevents.com/fnbsea
The complete 2024 Cruise F&B Trends Report is available online at www.seatradecruiseevents.com/fnbsea
