There is an interesting piece on the WSJ about the BA’s quest to have better and more tasteful airline food by adding some umami. You can access the WSJ piece here.
The article notes that the food served on the plane has been cooked hours before, then chilled, wrapped and trucked to the plane, where it is later reheated.
According to the WSJ, the airlines now spend up to $50 per business/first class passenger by serving signature dishes.
The WSJ piece is a good read about the challenges of serving palatable food on the 35,000 feet.
I had two long-haul first class segments with British Airways last year and the food on both was far worse than what many airlines serve on their business class.