Airline food, or airplane food, is often the topic of amusing discussions or pointed criticisms for its perceived lack of quality or taste. Understanding the factors behind this relates to multiple dimensions that include the quality of food prepared, the conditions in which it is produced and served, and the physiological changes in humans at high altitudes.
Airline food is prepared in large quantities under strict health and safety measures at a catering company, often located near the airport. The food needs to be prepared hours before the flight, then cooled rapidly to minimize bacterial growth, and then re-heated on the plane before serving. Despite advancements in this process, this production line is not conducive to making food that has the same quality or taste as freshly prepared food.
The delivery of meals in the cabin presents another challenge. There's the obvious space limitation which affects what kind of meals can be served. Moreover, the heating equipment used on planes, known as convection ovens, heat food quickly and efficiently but can dry it out in the process.
However, one of the main reasons airline food might not taste as good as you'd expect is not so much about the food itself but about your sense of taste at high altitudes. Several studies, including those conducted by Lufthansa, NASA, and Cornell University, have found that taste buds function differently when one is many feet above the ground.
When at high altitudes, our body goes through physiological changes due to decreased oxygen levels and low humidity. These factors can numb approximately 30% of our taste buds. The low cabin humidity causes our sense of smell, a crucial factor that influences our perception of flavor, to decrease. The environmental noise inside the airplane also contributes to the diminished perception of taste.
To combat this, airlines often add more salt, sugar, or use stronger flavors in their meals, but this doesn't always result in an appealing taste. The perception of dryness and bluntness from the food is why drinks like tomato juice, which would normally taste acidic or savory at ground level, taste sweet and much more appealing mid-flight.
Airline food has also been a challenging topic as airlines aim to economize on costs. In order to keep ticket prices competitive, many airlines opt for cheaper food providers or dishes with less high-quality ingredients.
However, it's not all bad news for flyers and foodies. Many airlines, particularly in long-haul or high-class sections, have been investing in improving the quality of their on-board meals. Some partner with celebrity chefs or renowned culinary institutes to design their menus, while others focus on offering meals that cater to various dietary needs and preferences.
Therefore, the experience and appreciation of airline food largely depend on the flight duration, the airline company, and the physiological changes that one undergoes during the flight. The much-maligned in-flight meal is the product of a confluence of human biology, economics, logistics, and airline safety regulations. The 'deal' with airline food, as it were, is a complex compromise between these factors.