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One thing the documentary did bring up was the use of Umami (savoury) products in food to boost flavour while not increasing salt content. Now Asian food generally are high in Umami and meals suit airline conditions especially where the humidity is high and as Heston proved dryer than that of the Sahara.

I echo VK’s comments and on the original thread of this topic, that BA needs to hire a food technologist than just a celebrity chef.