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Airplane meals are such an art.. Extreme constraint in cost & weight. Must be filling, pleasing across passenger cultures, and representing the airline brand. My opinion may be unpopular but I actually like meals that come in on the little tray.
I read a magazine article about them years ago. It claimed that the international airlines work incredibly hard and hire top chefs to design meals. Made the point that changes in pressure apparently make it very hard for the chefs.
Similarly: Lufthansa (per their magazine) does wine tastings *in the air* to select what they serve, because pressure & humidity differences affect the experience of the wine.
The article claimed that a lot of chefs will try to do quite a bit of food testing at altitude, but that it makes the iteration cycle [I forget their term] very slow and infrequent. With all the other constraints I can see that it's a very hard problem!
Several videos on this are awesome. From Eater (https://www.youtube.com/watch?v=qHIP_chEiQk …) and Sam Chui (https://www.youtube.com/watch?v=1m6h59wI_yI …).
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