For those brave enough to lower their masks mid-flight, this dish might not be worth the risk.
Let’s face it, our tastebuds are not the greatest flyers. They take to the skies and the dry air and low pressure reduces their sensitivity to the sweet and salty by some 30%, a study by Germany's Fraunhofer Institute for Building Physics found.
But despite their best efforts to cater to our lazy tastebuds, airlines are predominantly concerned with safety, Fritz Gross, director of culinary excellence at LSG Sky Chefs Asia Pacific, told CNN.
"Our top concern is actually food safety," Gross said.
"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."
So what should stay off the menu? Gross pointed out that some foods don’t respond well to the reheating process. And one dish is particularly susceptible: pasta.
Pasta is at its best when served al dente otherwise you might as well be eating spaghetti in a tin.
But that’s not the only reason to avoid pasta. Dr Charles Platkin, executive director of the Hunter College NYC Food Policy Center told Travel and Leisure that carb-heavy meals such as pasta are best avoided should you want to arrive at your destination raring to go.
"Eating lots of heavy carbs such as pasta with thick, dense sauces, breads, muffins or cakes will leave you feeling lethargic, cranky, and not full or satisfied," he said.
"Your blood sugar levels will spike and then fall, which will negatively impact how you feel."
So what are we left with? BYO is probably best at this stage of travel. And best to eat when you’re the only one with your mask off.
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