Why Airplane Food Tastes So Bland
You're cruising at 35,000 feet. The cart rolls up. You peel back the foil lid… and take a bite.
Meh.
It’s not bad, exactly. Just... flavorless. Bland. A little like warm cardboard with sauce.
But here’s the thing:
It’s not the chef’s fault.
It’s your taste buds that have taken a nosedive.
Let’s explore why airplane food gets such a bad rap — and why it’s not what’s on the tray, but what’s going on in your body that matters most.
The Cabin Pressure Messes With Your Senses
At cruising altitude, cabins are pressurized to the equivalent of about 6,000–8,000 feet above sea level. That thinner air reduces oxygen and moisture, which directly affects your senses of taste and smell.
Studies have shown:
Your sense of smell drops by up to 80%
Sweet and salty flavors become muted
Your nose dries out, dulling your ability to detect aroma (which makes up most of what we perceive as “flavor”)
So even if the food is well-seasoned, you won’t taste it the same way in the air.
Low Humidity = Low Flavor
Cabin air is drier than most deserts — with humidity levels often below 20%.
That dries out not just your skin and sinuses, but also your taste receptors, making food seem even more lifeless.
That’s Why Airlines Load Up on Umami & Spice
To fight blandness at altitude, airline chefs double down on:
Umami-rich ingredients: tomato paste, soy sauce, mushrooms
Spices: curry, ginger, pepper, chili
Bold textures: crunchy, creamy, crispy — to make up for muted flavor
Fun fact: Tomato juice tastes better in the air for exactly this reason — its umami punch cuts through the altitude effect. That’s why so many people order it onboard (even if they never touch it on the ground!).
Reheated Reality: The Logistics of Plane Meals
Airplane meals are cooked on the ground, cooled, packed, and reheated in convection ovens mid-flight.
That means:
No crispy textures survive
Steamed rice gets mushy
Delicate meats dry out
Bread turns to rubber
So chefs often design meals to survive reheating, not win Michelin stars.
Bonus: Why First Class Food Tastes Better
Yes, first and business class food is higher quality — but it’s also served:
Sooner after heating
On real plates with metal cutlery (which enhances the dining experience)
With better lighting, humidity control, and less noise, all of which help boost taste perception