With a whopping $500 million food budget, catering chefs for Singapore Airlines pump out 19 million in-flight meals a year. But cooking food for 30,000 feet is anything but easy. Airplane meals, like us, can't miss their flights. So chefs move with military clockwork to stay within flight schedules and food safety requirements. Then there's the added issue that food can taste differently in the sky because of pressure, engine noise, and dryness on the plane. It's a phenomenon airlines and manufacturers have been working for decades to fix. Food and beverage director Antony McNeil develops meals that can regenerate well in small aircraft ovens while still tasting good.

We visit the carrier's largest catering facility inside Changi Airport to see how all this food makes it onto planes before takeoff.

0:00 Intro
1:18 Where Singapore Airlines makes in-flight meals
2:34 How in-flight meals are cooked
6:46 Why food tastes different on planes
8:58: How airline food gets to the plane

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How Singapore Airlines Makes 50,000 In-Flight Meals A Day | Big Business | Insider Business