What Are The Issues That Affect In Flight Catering?

Various airlines have gone to some effort to better their reputation in terms of the food they give their passengers on board their flights. People generally expect dreadful food when flying.

Our taste buds are affected when we are at high altitude making food taste dry and devoid of flavour. There has been lots of scientific research on this subject, because airlines are eager to improve the quality of the food they offer their passengers, especially on their business and first class flights.

Research has revealed that the atmosphere on a plane, with low humidity levels, can dehydrate passengers before the plane has even taken off and shows that when at high altitude, around thirty percent of an individual’s taste buds stop working properly. Some of these issues are managed by seasoning food more heavily than normal to add more flavour. Airlines are now more careful about the wines they serve on flights as some wines can taste too acidic at altitude, whereas others are less affected.

New research has found that noise can significantly impact upon the way our food tastes. The white noise generated by engines can impact on the taste of food too. This, paired with the inactive taste buds may be the reason the food is so bland.

In addition to the scientific finds in flight food frequently suffers from extremely poor presentation. Yes, providing a decent meal that can be microwaved and dished up to lots of passengers in a small space presents a challenge, but many airlines have triumphed at making food look revolting and unappealing for years.

Poor food presentation has a detrimental effect on how we perceive food that has been given to us, because it is part of the dining experience and conveys a powerful message. If a meal looks like a tray of slop, passengers will feel less than inspired by it. Terrible food preparation can leave a person with no appetite.

Many airlines have managed to overcome the issues they face and always provide passengers with great meals. Perhaps some airlines are now hiding behind scientific research and the truth of the matter is that their food would taste every bit as bad on the ground too!
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