Flight passengers often swerve the uncertain risk of an aeroplane meal in favour of bringing their own grub on board. With a variety of food outlets available after a traveller has checked in, and passed through security, some choose to grab a sandwich from a well-known brand. Others might make sure they arrive at the terminal with plenty of time to spare, so they can indulge in a full slap-up meal before boarding. Yet this might not be necessary after airport London Stansted launched a new sandwich “packed with flavour - even at 35,000 feet," which holidaymakers can buy and take on board – with the flavour said to be untouched.
The transport hub has teamed up with luxury food outlet, Not Always Caviar, to whip up better than average butties with a taste they claim is actually enhanced – not dampened – at altitude.
This is because all ingredients selected will be rich in Umami, which is the fifth taste after sweet, sour, salty and bitter.
The Umami blend of spice seasoning will be added to the Sky High Sandwich’s two offerings, a salt beef deli sandwich and the signature seafood club.
They are both sold at the Not Always Caviar cafe in Stansted airport, ready for flight passengers to take on the plane.
Professor Barry C. Smith, Director of the University of London’s Centre for the Study of the Senses, explained why Umami was the key secret ingredient to the success of the in-flight grub.
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