Up in the air, our taste buds go, well, sort of awry.
In a previous interview with BBC, Russ Brown, then director of In-flight Dining & Retail at American Airlines Taste, said taste buds and sense of smell are the first things to go at 30,000 feet.
“Flavor is a combination of both, and our perception of saltiness and sweetness drop when inside a pressurized cabin,” he said.
Airlines then have to make their in-flight food a little extra.
“Proper seasoning is key to ensure food tastes good in the air…Often, recipes are modified with additional salt or seasoning to account for the cabin dining atmosphere,” Brown said.
For budget airlines Cebu Pacific and AirAsia Philippines, the challenge is to serve high altitude comfort food.
Cebu Pacific Ramp Operations Director JB Bueno Jr. said their catering team consults with culinary experts from various companies.
“Quality is at the forefront of our requirements from our partner caterers. Consistency in terms of taste is a challenge when raw materials from various catering hubs differ in quality and availability. The team manages this through a cadence of product evaluations to align the products and ensure uniform passenger experience,” he said.
“Depending on the theme, chosen dishes undergo product development to achieve the desired profile that would mark distinctly as a Cebu Pacific product. Beef Adobo, Grilled Chicken Wrap, Cheese Rolls were ideas by both the team and our partner chefs,” he added.
The Cheese Rolls, in particular, are part of the buy-on-board offerings and are a popular tea or coffee pairing for morning and afternoon snacks.
For Santan, AirAsia’s food brand, its menu is a culinary journey inspired by the diverse and beloved flavors of the ASEAN region.
“This ensures that every AirAsia guest can satisfy their cravings while soaring above the clouds. We’ve brought the essence of regional favorites right to your tray table, from Singapore’s iconic Chicken Rice to Malaysia’s national pride, Nasi Lemak,” said Capt. Suresh Bangah, AirAsia PH President and CEO.
In particular, Santan’s menu for the third quarter, launched just this July 18, brings on board Filipino comfort foods that evoke a strong sense of home and nostalgia.
From Beef Sinigang to Buko Pandan Latte and Buko Pandan Milk, Bangah expressed confidence the new additions will resonate deeply with AirAsia’s Filipino passengers, “providing them with a taste of home even while they’re high above the clouds.”
Indeed, the science is precise to achieve culinary innovation in the skies.
And smart kitchens paired with a desire to create and recreate nostalgic moments at 30,000 feet ensure that the future of airline dining remains deliciously bright.
