Ever notice how food just doesn’t taste the same when you’re flying? We chatted with a dietician who broke down the science behind why airplane meals can be so underwhelming.
Let’s be real: most of us don’t look forward to eating on a plane. Airline food usually comes pre-packaged, gets reheated, and is served on flimsy trays with plastic utensils, which doesn’t exactly scream gourmet. But it’s not all the airline’s fault. To get the scoop on why in-flight meals can be a letdown, we talked to Shivani Rathee, a dietician at Sharda Hospital, and Avni Kaul, a nutritionist and wellness coach. They shared some insights on why airplane food can taste so bland and offered some tips for better options.
Why Does Airplane Food Taste So Blah?
When you’re up in the air, your taste buds go a little haywire. Everything from pasta to wine can taste different, and it’s not just in your head.
Dr. Rathee explained that airplane food often tastes bland because of the cabin environment and how the food is prepared. The dry, low-humidity air in the cabin can really mess with our ability to taste. Plus, the lower pressure at cruising altitude affects our taste buds and sense of smell.
This combo of dry air and lower pressure makes it harder to pick up on certain flavors, especially salty and sweet ones. So, that delicious meal you love on the ground might taste pretty flat when you’re flying.
Dr. Rathee added that the reduced air pressure changes how food molecules interact with our sense of smell, which is a big part of how we taste things.
Dr. Kaul also pointed out that the background noise on planes can play a role. At cruising altitude, the noise can be pretty loud, which can dull our taste perception. And since our sense of smell is crucial for tasting, the dry air can make it even harder to enjoy the flavors of our food.
Why Airplane Food Isn’t So Flavorful
Airplane meals are designed to deal with the challenges of high altitudes, but that often means they end up tasting less exciting. Dr. Rathee mentioned that most airplane food is pre-cooked and then reheated, which can lead to a loss of freshness and flavor.
To keep meals safe, they often use preservatives or vacuum-sealing, which can affect taste. Airlines also tend to go for softer ingredients and meals that store well, limiting the variety of tasty options. Because cooking on planes is restricted, many airlines stick to simpler, less seasoned dishes instead of bold flavors.
Dr. Kaul explained that after cooking, meals are blast-chilled and refrigerated before being reheated in convection ovens, which circulate hot air around the food. With all these steps, it’s no wonder that by the time you dig into your lamb and potato mash, the flavor isn’t what it could be.
What to Order for a Better Experience
You can make your airplane meal experience a lot better by choosing the right foods and drinks. Dr. Rathee suggests drinking plenty of water during the flight to stay hydrated and keep your taste buds happy. Go for meals with stronger, savory flavors instead of overly salty ones, as they tend to hold up better in the dry, low-pressure cabin. Spicy dishes or those with strong herbs like garlic or ginger can be more enjoyable at high altitudes.
Dr. Kaul recommends wearing noise-canceling headphones to help enhance the taste of your food by cutting down on background noise.
Bringing your own snacks like almonds, cheese, or sandwiches can also boost your in-flight nutrition since these options work better in the dry air. For drinks, Dr. Rathee suggests tea, juice, or wine over carbonated drinks, as the bubbles in soda might not feel great due to the cabin pressure.
So, next time you’re flying at 30,000 feet, remember to hydrate, skip the soggy snacks, and choose flavorful foods that can handle the altitude. With a little planning, you might find that airplane meals aren’t as bad as they seem—just don’t expect a Michelin-star experience while you’re up in the air!
Keep checking out Herzindagi for more cool stories!