Expert Advice: The Worst Food to Avoid on Flights

Feeling peckish on a flight? Go ahead, order a snack. Just make sure it’s not pasta.

Understanding Airline Food Quality

Airline food often faces criticism for being bland. However, it’s essential to understand that the diminished taste experience is mainly due to the human body’s response to high altitude. A study from Germany’s Fraunhofer Institute for Building Physics revealed that low pressure at 30,000 feet can reduce taste bud sensitivity for both sweet and salty flavors by 20-30%.

Moreover, as Fritz Gross, director of culinary excellence at LSG Sky Chefs Asia Pacific, explained in an interview with CNN, airlines prioritize food safety over taste.

Gross emphasized, “Our top concern is actually food safety. Because we do such a large volume, we cannot afford to have things in there that are not right. You can imagine how easily an airline can get sued.”

Why Pasta is Typically Omitted

So, why is pasta often off the menu? Beyond safety concerns, some foods struggle with the cooking process at altitude. Typically, like other dishes, pasta is reheated before serving, which can result in overcooked noodles. If you anticipate perfectly al dente pasta, you might be disappointed. Furthermore, if the sauce and pasta ratio isn’t right, the result can be an unappetizing dish that lacks flavor.

Healthier Snack Alternatives for Travel

Consequently, what should travelers eat instead? The best strategy might be to avoid airline food altogether by packing your own snacks. Convenient options such as popcorn, protein bars, and whole fruits are easy to bring along. Even so-called “liquid” foods like peanut butter and hummus are available in TSA-friendly sizes, making it easier than ever to pack nutritious snacks and avoid high airline prices.