Why airline food may not suck anymore
Taste changes at altitude, too, and Van der Westhuizen said airline meals require stronger seasoning.
Airline food has long been known for its lack of appeal, with passengers often subjected to subpar meals like stale sandwiches and watery vegetables. However, airlines are now taking a closer look at their in-flight dining options, recognizing that food can be a significant factor in attracting and retaining passengers. Local carrier Lift has introduced a new summer menu, while Qatar Airways has enlisted a renowned African chef to offer a taste of the continent's cuisine to its international flights.
This shift towards improved onboard meals is no simple task, as it involves a complex value chain that must balance flavor, freshness, and timely delivery. Companies like Siyathemba Catering, which supplies meals to Airlink and Lift, produce around 300,000 meals monthly, highlighting the scale of this challenge. Preparing food for aircraft differs significantly from preparing meals for immediate consumption, as the food must remain fresh for 24 hours in the fridge and still taste good upon serving.
Airlines are also dealing with the unique challenge of taste changes at altitude, which necessitates stronger seasoning and careful ingredient selection. For example, fresh tomatoes are avoided due to their moisture content, and instead, sun-dried tomatoes are used. Cream cheese is employed to seal off sandwiches and improve their longevity.
These small optimizations may seem insignificant, but they reflect years of experience and expertise in the field. On Qatar Airways, chef Dieuveil Malonga has been appointed as the first African participant in its Flavours to Fly For program, showcasing the airline's commitment to enhancing its premium dining experience. Malonga's Afrofusion cooking style, which blends traditional African ingredients with contemporary techniques, will feature on select routes and represents a significant step forward in the airline's culinary offerings.
Despite the considerable effort required, airlines are investing in their in-flight meals, recognizing that the demand for better food at 35,000 feet can have a significant economic impact.
Written by urgent.news from The Citizen's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
