Whenever you fly with an airline, you often notice that the taste of the food is different from what you’re accustomed to on the ground. While passengers sometimes prioritize the food experience, have you ever wondered why airline food tends to be saltier? Let’s delve into this in the video.

Airline food has 15% more salt

One of the main challenges for chefs crafting meals served on airplanes is ensuring they are flavorful for passengers. To achieve this, chefs typically add more salt and seasoning, roughly 15% more salt is used, given that our taste buds are less sensitive by about 30% when we’re airborne.

The Role of Sodium: Sodium is a key ingredient used to enhance flavor, especially in the air where our senses can be dulled. On average, airline meals contain over 800mg of sodium, exceeding 40% of the daily limit recommended by the World Health Organization.

Altitude Alters Perception

Flavors are perceived differently at higher altitudes due to the dry cabin air and low humidity levels, which can diminish our ability to taste and smell. To compensate, airline chefs amp up the salt and seasoning to elevate the food’s taste.

Airline’s food Preservation:

Airline meals are prepared in advance and stored, necessitating longer preservation times. Salt serves as a natural preservative, ensuring the food maintains its quality and safety during storage and transportation.

However, excessive salt intake can pose health risks such as high blood pressure and dehydration, particularly problematic during air travel. Therefore, it’s crucial for airlines to strike a balance between flavor enhancement and maintaining a healthy sodium level in their meals.

An Indian content creator and food analyst discovered that the Indian-based carrier, IndiGo Airlines, incorporates higher levels of salt into its meals compared to standard food practices. According to him, “Many of us are aware that Maggi is high in sodium! What most don’t realize is that IndiGo’s Magic Upma contains 50% more sodium than Maggi, IndiGo’s Poha boasts approximately 83% more sodium than Maggi, and even Daal Chawal matches Maggi’s sodium content.”