Singapore Airlines allocates a staggering $500 million for its food program.
Catering crews turn out 19 million in-flight meals each year.
Preparing food for service at 30,000 feet presents unique challenges.
Meals must be ready on time, so teams operate with military precision to meet departure schedules and food-safety rules.
Taste changes onboard because cabin pressure, engine noise, and dry air alter flavors and textures.
Airlines and manufacturers have worked for decades to mitigate those effects.
Antony McNeil, the airline’s food and beverage director, creates dishes that reheat well in compact aircraft ovens while retaining good flavor.
Business Insider toured the carrier’s largest catering facility inside Changi Airport.
They observed how meals are prepared, packed, and loaded onto planes before takeoff.