A chef working for a company that prepares thousands of airline meals every day has revealed the reasons why in-flight food can seem unappealing.
Julian Dugmore, the regional head chef at Gate Gourmet, stressed that visual presentation and colour schemes have a significant impact on how passengers experience the food.
The preparation of airline meals requires strict adherence to technology to eliminate bacterial risks. Ready meals are promptly frozen and stored at +5°C until reheated before serving.
As the expert notes, the problem may not be related to the quality of the food, but to the peculiarities of the lighting in the salon, which dims the colors. According to Mirror, this makes it necessary to be especially careful when choosing ingredients by shade.
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Speaking to The Times, he explained: “The key is in the combination of shades. Green and red create harmony, but orange loses its brightness in the sidelights, becoming greyish.”
Gate Gourmet is a global leader in aviation catering, serving over 120 carriers through an extensive network of production centers.
Norbert van den Berg, COO of Gategroup, mentioned that the company not only experiments with colors, but also analyzes social media to identify gastro trends. For example, matcha powder is currently at the peak of popularity.
“We pick up on current trends,” he said. “We caught the buzz from the matches early on and incorporated it into the sauces.”
The topic of airline food has been hotly debated lately. Some chefs are improving their recipes, while others are proposing to stop serving food on board altogether.
Dr Rangan Chatterjee, host of Doctor in the House and BBC Breakfast expert, raised the issue in a podcast with colleague Darshan Shah.
Dr Shah explained that he avoids airline meals because of their impact on blood sugar: “After such a meal, the glucose level rises sharply and does not go down for a long time. Now I prefer not to eat on flights.”
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