The science behind inflight food

Take off with your tastebuds as the airline industry fights to attract market share by finding competitive advantages in the skies.

BY DENISE CULLEN
THE SCIENCE BEHIND INFLIGHT FOOD

Inflight meals have a reputation for being bland and unappetising yet as airlines ramp up their capacity post-pandemic, they’re seeking new ways to lure passengers aboard, starting with their tastebuds. Bottomless Persian caviar for Emirates’...

Read latest A Year of Wonders online.

Online newspapers at PressDisplay. Newspapers from Australia
Newspapers in English