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A great deal of effort has been made to work on the quality of the food passengers are given during flights. People have come to expect dreadful food on a flight. Our taste buds are affected when we are at high altitude making food taste dried out and tasteless. The industry has commissioned lots of scientific research in this area, with airlines eager to better the quality of food they provide passengers, particularly on their business and first class flights. Once at high altitude, up to thirty percent of the taste buds stop working correctly. Food can be injected with extra flavour by adding more seasoning than usual. Full bodied wines are affected less than others so airlines tend to stick to these types. Noise has been proven to impact upon the way food tastes. White noise generated by the engines effects the taste of food too. This could be why airline food is almost always so tasteless. On top of the scientific finds inflight food frequently suffers from bad presentation. Although we realise that providing good food with microwaves in a tiny space must be challenging, there is no real excuse for making the food look awful as well! Bad presentation has a detrimental impact on the way we perceive food that has been presented to us, because it is a vital element of the dining experience and delivers a powerful message. When passengers are presented with a tray of sloppy looking ‘stuff’ that looks like it is the sort of thing you would feed a prison inmate, their mind is going to be telling them already that they are not going to like it, regardless of what it actually tastes like. Terrible food preparation can put a person completely off their meal leaving them with no appetite. In spite of all of the issues they face, many airlines have managed to excel at consistently providing passengers excellent quality meals. Whereas others offer travellers food that would taste equally bad on the ground! Hi, for more information visit Inflight Meals and Tips For Flying
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