Better airline food could be in the bag

Flying off on holiday is very exciting. As the aeroplane begins to climb, your belly bubbles with anticipation, but all too often the in-flight food just doesn’t take off, tasting bland and dry. So why do airline meals taste so bad? As the plane gains altitude, your body experiences a few changes. The cabin pressure drops and the air becomes very dry. This is because, at 9,000 metres, air is cold and cannot hold much moisture. The combination of low pressure and dryness reduces the sensitivity of your taste buds to sweet and salty foods. It doesn’t help that meals are often made a few days before, frozen and then reheated. Bruno Goussault, chief scientist at a company called Cuisine Solutions, believes the way forward is sous-vide cooking. This process…

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The Week Junior (Digital) - 1 Issue, No. 125

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