In-flight meals: Why airlines won't tell you what's really in your plane flood

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This was published 7 years ago

In-flight meals: Why airlines won't tell you what's really in your plane flood

By Hugh Morris
Updated
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A food nutritionist posing as a member of public says she was refused the nutritional information of inflight food when she approached a raft of major UK airlines.

Karen Alexander, a nutritional therapist, contacted the customer services departments of 10 of Europe's biggest carriers, seeking information on how healthy their plane meals are, only to be denied or ignored. Of the airlines, a number said they were not able to provide the information while others failed to respond with promised follow ups. Two suppliers also did not respond to emails.

Alexander's research was prompted by the impending deadline to comply with new EU legislation on mandatory nutritional labelling that comes into force in December. By the end of the year it will be a legal requirement for food manufacturers to provide details on salt, fat and sugar levels, among other dietary content.

Petuna trout served on Virgin in Business.

Petuna trout served on Virgin in Business.Credit: Edwina Pickles

The creation of tasty airline food has long been a struggle as chefs must contend with how the cabin atmosphere flying at 30,000 feet dulls taste buds and dries out ingredients, impacting passengers' ability to sense flavour by some 30 per cent. Accordingly, airlines must play with increased salt and sugar levels and the clever use of spices that cooks on the ground might rather avoid.

Alexander said the airlines' struggle to share the nutritional information is a concern for passengers who want to try to be healthy, even when flying.

"The main message from this research is: be informed and if in doubt, buy before you fly," she said. "Picking up pre-packed food in the terminal before boarding at least ensures you can self-regulate your intake of some of the risker ingredients."

Working with travel comparison site Cheapflights.co.uk, Alexander has also helped put together a guide to some of the healthiest options available at regular airport outlets, such as Pret (roast salmon and avocado superbowl), EAT (hot smoked salmon and potato) and Leon (original superfood salad).

Another nutritionist Sonia Pombo from the group Consensus Action on Salt and Health (CASH) said: "We are all eating too much salt and sugar and it's a scandal that airlines are still serving unhealthy food – with limited nutritional information being made available.

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"While we welcome the forthcoming EU legislation, airlines need to show their commitment to the health of their passengers now and take responsibility."

The quality and range of airline menus is becoming increasingly important as traditional full-service carriers face increased competition from airport takeaway outlets and low-cost airlines where food is not a given.

All the airlines contacted said they were able to provide the nutritional information or that it would be available on the packaging or from cabin crew. Some airlines had no hand in the food it served on-board as it used third-party suppliers, but maintained that all packaging would comply with EU regulations.

A spokesperson for British Airways said that its chefs used umami-rich ingredients like mushroom and tomato to flavour the food and avoid increasing salt.

A spokesperson for Emirates also said its chefs adapted their cooking techniques "to preserve the original flavours…while avoiding unnecessary addition of fats, salts and sugars", adding that the airline is committed to menus that combine "exceptional taste with healthy living".

Not only must airline chefs cope with the sensory conditions on-board a plane, they must also create dishes that can be made en-masse on the ground then reheated in the air. After visiting an Emirates Flight Catering Facility, travel writer Lizzie Porter wrote that the factory churned out 175,000 meals a day during peak seasons.

Breakdown: What is in your in-flight meal?

Monarch was one the airlines able to provide a full nutritional breakdown of the food it serves. Here is a sample.

Cheese and tomato toasted bloomer

Energy kJ/kcal 1457/347
Fat 15.5g of which saturates 8.4g
Carbohydrate 36.1g of which sugars 4.3g
Protein 15.0g
Salt 1.2g
Fibre 2.0g

Bacon panini

Energy kJ/kcal 1679/400
Fat 16.7g of which saturates 6.5g
Carbohydrate 39.7g of which sugars 0.4g
Protein 21.8g
Salt 2.82g
Fibre 2.1g

Mexico City spicy pulled beef hot wrap

Energy kJ/kcal 1731/412
Fat 13.6g of which saturates 3.7g
Carbohydrate 57.7g of which sugars 8.5g
Protein 13.1g
Salt 1.9g
Fibre 2.7g

English breakfast

Energy kJ/kcal 1119/269
Fat 16.5g of which saturates 5.5g
Carbohydrate 10.3g of which sugars 1.5g
Protein 18.5g
Salt 1.94g
Fibre 3.0g

The Telegraph, London

See also: How your plane meal is made, from farm to cabin

See also: What you should avoid eating when flying

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