Page 40 - IAADFS Summit of the Americas 2024 Special Edition

INSIDER

Seatrade Cruises’ 2024 Cruise Food & Beverage Trends Report tracks
challenges and shows that experiential dining is on the rise

Ahead of the second edition of F&B@ based diets and produce, 21.92% selecting the cruise industry,” says Chiara Giorgi,
Sea (April 10-11, 2024), Seatrade Cruise sustainable agriculture/ sustainably sourced Global Brand and Event Director for
has published its second Cruise Food and seafood, and the same number specifying Seatrade Cruise. “Armed with invaluable
Beverage Trends Report. The findings from zero-waste cooking. insights and an informed perspective,
the report indicate a momentum towards Overall, cruise ship cuisine will industry executives will find the perfect
experiential dining and/or opportunities for continue to be broad-ranging from Asian ecosystem for collaborating and connecting
passengers to connect with communities fusion with the highest number of votes with cruise line decision-makers at this
visited via their gastronomy with demand (54.79%) to Levantine with the least year’s F&B@Sea.”
for local cuisine, authentic cultural amount of votes (5.48%) – and sourcing F&B@Sea was developed in close
food experiences and immersive dining from remote areas will be facilitated mostly consultation with cruise lines, food and
predicted to gather pace in 2024 and via the support of port agents. beverage stakeholders, and culinary
beyond. Low to no alcohol beverages leaders with support from Cruise Lines
The report, which captures the views amassed 46.58% of votes, health/wellness International Association (CLIA), Florida-
of cruise lines, manufacturers, distributors, supplement drinks garnered 39.73% of Caribbean Cruise Association (FCCA) and
and suppliers of food/beverage, while also votes, and low to no calorie beverages, industry consulting leader MarkeTeam.
representing the views of associations, 30.14%, indicating an inclination towards More information about F&B@Sea is
training providers and consultancies, drinks with health and wellness in mind. available at www.seatradecruiseevents.
reveals challenges impacting the sector “The return of this detailed report com/fnbsea
as well as several key trends influencing provides a unique opportunity for food and The complete 2024 Cruise F&B
shipboard drinking and dining. beverage suppliers to gain a glimpse into Trends Report is available online at www.
the abundant possibilities for growth within seatradecruiseevents.com/fnbsea
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.
Two examples of prominent F&B trends in cruise are the rise of Celebrity Chefs and destination
Key Trends cuisine. Both are featured this month in season three of the award-winning TV series Wild Harvest.
Authentic cultural food experiences The program features “survivorman” Les Stroud and Master Chef Paul Rogalski alongside Queen
(cited by 45.21%), immersive dining Elizabeth’s culinary team in Alaska. Shot on location in the ports of Sitka, Haines, Juneau, Icy
(32.88%), and local culinary options Straight Point, and Ketchikan while sailing through Hubbard Glacier, Stroud shares his wisdom
(31.51%) are the three food trends most of wild edibles which Chef Rogalski and Queen Elizabeth Executive Chef Roland Sargunan and
likely to take off during the period 2024/25. members of the Cunard culinary team use to create sophisticated gourmet dishes.
Sustainability is also expected to be a
key focus within the culinary space, with Wild Harvest is broadcast globally in over 60 countries, including India and China, and on 450
26.03% of respondents choosing plant- American Public Television (PBS) stations in 50 states, with top-tier media company Blue Ant Media
in Canada.

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