On Higher Ground: How Airlines Are Improving Their Menu Options

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By Mia Bolaris-Forget

Peanuts, pretzels and pop. You may think you’re at a ball game, but that’s just about what you can expect from in-flight dining these days.

Back in the 1950s flavorful foods and fancy feasts were all part of the flying “experience” but since that time, perhaps a sign of the times has steadily declined since them.

In fact, like in many other industries, as the cost of operation increased the service and quality of care decreases.

But, just because certain “luxuries” have been placed on the chopping block is no reason, according to experts, to not have a delicious experience.

Professionals point out that often times the frustration and disappointment are all part of an awkward blending of the past and present and a case of great expectations. They note that it’s best to remember what air travel has become, a means of quick transportation, and NOT a fine dining experience.

They add that often times in-flight meals have been prepared in advance, in a kitchen off-board, and driven via truck to the airport where they are loaded onto the air carrier, many which have also been unrefrigerated for a while.

Another factor affecting taste, believe it or not, is the in-air “ambiance. Due to a pressurized aircraft, low humidity, dehydration, and cabin pressure, most lose nearly 20 percent of their taste buds.

And, to guarantee your satisfaction foods are actually tasted and tested for their ability to maintain their flavor. The least favorable foods include dry breads processed with salt, frozen or canned veggies, and other processed foods. The best selections, Asian, Mexican, South American and Cajun/Creole dishes that retained tasted well even at 30,000 feet.

Taking these factors into consideration, some are even setting their culinary sites higher, by hiring outside culinary artists to prepare more passenger-friendly meals.

This innovative buy-on-board meal program includes such option as wasabi salmon; Cajun rubbed shrimp and poached eggs, and costs between $5 and $10.

And, while the crème de la crème is available, not every airline has implemented it. There are still those who continue to offer boxed lunches featuring sandwiches or salads.

But, if buy-on-board is not an option you’ll have to make the best of it.

Experts suggest selecting salads since they likely can’t be compromised on taste and also opt for pasta over meats.

Another option allows you to call ahead, at least 24 hours and place a request for a special meal, be it vegetarian, low-cal, low sodium or kosher, among others. And, experts add these tend to be typically better than the prepackaged meals that are prepared in bulk.

Otherwise, carry something pleasingly palatable in your purse, luggage, etc and make the best of it, until your plane lands and your options are open.