Inflight Meal Mega Production: The Hidden World of Airplane Food | FD Engineering

With exclusive access to "Secrets of Your Airline Food" we go behind the scenes at the UK’s largest inflight caterer, DNATA, whose challenge is to keep millions of travelers’ taste buds tantalized every year. Where the logistics of food production on a mega scale meets the glamour of air travel, every 24 hours 24,000 meals are made from scratch and then eaten on planes flying around the globe. Over the course of a day we follow ingredients from early morning deliveries, becoming fully‑fledged meals in epic kitchens—home to the lady who’s made nearly one million omelets—before they run the gauntlet of making their flight on time. It’s never as simple as just downsizing portions when deciding what food gets to hit the dizzy heights of 35,000 feet. The documentary delves into a world that no normal chef ever has to tread, where food behaves badly on board, not every ingredient can make the cut, dish design takes months, and everyone must pass muster with the airline they’re hoping to fly with, from mash potato to Lobster Thermador and everything in between.