Food Accademia: Putting Italian Excellence on the Travel Retail Menu. Fabrizio Canal Interviewed.
3 minutes read
Introduction by: Peter Marshall
Food Accademia is building momentum in travel retail, supported by a growing portfolio of premium Italian brands and solutions tailored to the evolving needs of travel retailers and airlines. As expectations around quality, authenticity and perceived value continue to rise, the company is positioning itself as a strategic partner for more elevated food and beverage experiences.
Its participation at the World Travel Catering & Onboard Services Expo (WTCE) in Hamburg this month reflects this momentum, as the travel sector shifts towards more distinctive, experience-led consumption. This evolution is creating new opportunities for curated, premium offerings that go beyond the traditional onboard proposition.
Against this backdrop, Food Accademia is expanding its portfolio and strengthening partnerships across key categories, from gourmet snacks and catering solutions to wines and spirits. After all, when it comes to Italian food, there’s an immediate sense of warmth, quality and enjoyment that resonates with travellers worldwide – and Founder Fabrizio Canal explains how Food Accademia is tapping into that universal appeal to drive growth in travel retail.
Colleen Morgan (CM): Food Accademia continues to strengthen its presence in travel retail. What is driving this momentum right now?
Fabrizio Canal (FC): In recent years, the travel retail market has experienced significant growth and continuous evolution. Airlines are redefining the onboard passenger experience, placing increasing emphasis on quality, authenticity and perceived value.
This represents a shift from basic service functionality to more distinctive and memorable consumption moments. In this context, Food Accademia positions itself as a strategic partner, combining Italian excellence, research and the ability to adapt to the specific needs of the travel channel.
Our goal is to support partners in meeting evolving passenger expectations, which are increasingly oriented towards premium, sustainable products with a strong sense of place.
CM: So how is Food Accademia responding to these evolving passenger expectations?
FC: Passengers today are looking for more than convenience and are increasingly interested in quality, authenticity and products that reflect a clear identity. We are responding to this demand through a carefully curated portfolio that reflects Italian gastronomic excellence.
We focus on products that combine premium positioning with practicality, ensuring they are suitable for the travel environment while maintaining strong storytelling and authenticity.
This approach allows us to support partners in delivering more engaging and differentiated experiences.
CM: Your partner portfolio continues to grow. Which new additions are you particularly excited about?
FC: We are presenting a carefully curated selection of partners aligned with travel retail trends and the specific demands of the channel.
Among them is Le Vie del Tartufo, offering products characterised by an intense and distinctive truffle aroma.
These are available in snack and mini-size formats, well suited to travel consumption while delivering a unique sensory experience linked to Italian gastronomic excellence.
We are also highlighting Alajmo, representing the signature Italian cuisine of three-Michelin-starred chef Massimiliano Alajmo. The range features gourmet snacks presented in practical resealable jars, combining haute cuisine with convenience.
In addition, we are introducing Caviar d’Eden, a highly prestigious addition to the portfolio. Caviar remains a universal symbol of luxury and refinement, aligning perfectly with the growing demand for high-end travel experiences.
CM: Food Accademia is also placing greater emphasis on catering solutions which will be highlighted at the WTCE event. How has that line evolved?
FC: For the 2026 edition, we are placing particular focus on the catering segment, presenting an innovative line of frozen desserts and leavened and bakery products.
This range has been developed to ensure maximum quality, practicality and consistent standards – key requirements for catering environments. The offering includes Tiramisù, mini pizzas, panzerotti and bread.
We are also paying close attention to modern dietary needs, including gluten-free options, ensuring a comprehensive and inclusive range.
CM: Now beverages remain a key category in travel retail and the onboard offer. How is Food Accademia developing this part of the portfolio?
FC: We are focused on strengthening our positioning in the spirits category, which is experiencing rapid growth within travel retail, with new opportunities emerging around experiential consumption and premiumisation.
We feature Sambuca Molinari, a historic and globally recognised brand. With its distinctive taste and strong identity, it represents a strategic choice for the travel channel.
Wine remains a cornerstone of our portfolio, representing an authentic expression of Italian identity worldwide. Highlights include Ceci – with its iconic and contemporary Lambrusco – and Ca’ dei Frati, with its elegant Lugana, both showcasing Italian winemaking to an international audience.
CM: Looking ahead, what are Food Accademia’s priorities for travel retail?
FC: Our ambition is to play a leading role in the evolution of travel retail by offering solutions that integrate quality, innovation and Italian gastronomic culture.
Through our partnerships, curated portfolio and focus on evolving market needs, we aim to support operators in delivering premium experiences while responding effectively to new market demands.
Ultimately, our goal is to contribute to redefining travel experience standards through Italian excellence and innovation.
