Five reasons why plane food tastes so weird

If you’ve ever travelled and were served up a meal on board your flight, you may have taken a bite and wondered why it was so weird-tasting. Plane food often tastes different from what we’re used to on the ground due to a combination of factors. Here are five reasons why…

Reduced taste sensation at high altitude

The low humidity and pressurized cabin environment of a plane at high altitudes can dull our sense of taste and smell. Studies show that our ability to perceive sweet and salty tastes can decrease by up to 30% while flying.

Dry air

The air inside a plane is much drier than on the ground, with humidity levels often below 20%. This can dry out our nasal passages and affect our sense of smell, which is closely linked to taste, making plane food taste really different.

Noise onboard

The constant noise from the engines and airflow in the cabin can impact our taste perception. Research suggests that loud background noise can dull our sensitivity to sweet and salty flavours while enhancing our perception of umami flavours.

Food preparation and storage

In most cases, airline food is prepared in advance and then reheated on the plane. This process can affect the texture and flavour of the plane food. The use of preservatives to ensure food safety over long flights can also alter the taste.

An adjustment of ingredients

To counteract the dulled taste buds of passengers, airline caterers also often adjust recipes by adding more salt, sugar, and spices. These additions and adjustments can sometimes lead to food that tastes overly seasoned or artificial.