Think your in-flight meal tastes bland? While it’s easy to dismiss airline food as universally bad—something to tamp down hunger rather than enjoy—there’s a lot that goes into eating at super high altitudes. According to Artemis Aerospace, preparing an airline meal involves much more than just ingredients and catering expertise.
According to research for Lufthansa by the Fraunhofer Institute, both salt and sugar are perceived to be less intense at high altitudes, and overall almost 70 percent of your sense of taste is lost due to factors ranging from engine noise to low humidity. Your sense of smell is also affected by low cabin pressure. Smell makes up 85 percent of what we think of as “taste,” so it’s no wonder airline food isn’t as flavorful as meals on the ground. Spicy, bitter, sour and umami flavors, on the other hand, are barely affected. Some foods, like lemongrass and curry, are enhanced by the altitude.
Consequently, airline chefs have to take into account all these factors and modify accordingly when coming up with dishes. Herbs and spices are favored over more salt, while ingredients with bold flavors—like mushrooms, hard cheeses, soy and ginger—are often used.
The process of preparing and delivering airline meals presents another set of challenges. Meals must be prepared in state-of-the-art facilities close to the airport for health and safety reasons. Chefs must take into account upcoming food trends as well as special dietary requirements. Planning is important too—menus are rotated so passengers don’t get the same meal on return flights. Meals must be chilled precisely to take the re-heating process (in convection ovens) into account, so it isn't overcooked. Portions must be identical, and some items cut to specific sizes.
Want to add wine to your meal? Wine loses fruitiness and becomes thinner and more tannic up in the air. Celebratory champagne, which is highly acidic, is unfortunately a poor choice. Go for a fruity, low-tannic option. And drink plenty of water.
Next time, before complaining about your in-flight meal, remember the science behind taste and raise a glass to those who put in all the work to bring you that meal.