Day: September 9, 2015

AU: Flying high on taste: the science behind airline food

Sydney Morning Herald: Once relatively unappetising, indeed unpalatable, inflight meals have become relatively healthy, appetising and aesthetically appealing, thanks to advances in food science.

Among other things, airlines assume that their passengers might be pregnant, or elderly, for instance, Potter says. “This means food-safety issues require cooking everything to a sort of “well done” formula. Hospitals have similar constraints, although the level of acceptable risk for people eating the food is much lower.”