The future of food: What Artemis II revealed about it

As NASA prepared for the historic Artemis II mission—set to carry humans beyond the Moon for the first time in over 50 years—one question quietly followed the astronauts into deep space: what will they eat?

Eating in Space: Science Meets Psychology

Astronauts don’t simply “eat meals”—they follow carefully engineered nutrition systems. In microgravity, crumbs can damage equipment, liquids behave unpredictably, and even swallowing feels different. Meals are therefore dehydrated, thermostabilized, or packaged in vacuum-sealed containers.

But beyond safety, there’s a deeper layer: psychology. Long-duration missions demand food that comforts as much as it nourishes. Studies from NASA show that astronauts often experience “menu fatigue,” (don't we all experience "menu fatigue"?) making variety and flavor intensity critical factors. This is why space menus today include everything from shrimp cocktails to spicy curries—bold flavors compensate for sensory changes in orbit.

The Nutella Effect: When Food Defies Gravity

One of the most viral food symbols in space is the floating jar of Nutella—a simple yet fascinating example of how familiar foods behave in zero gravity.

Nutella is ideal for space travel because its stable, gel-like consistency prevents it from floating away or crumbling in microgravity, avoiding potential damage to sensitive equipment. It is also energy-dense, shelf-stable, and provides a crucial taste boost to improve crew morale.

This isn’t just entertaining—it’s a reminder that food design must adapt to entirely new physical rules. Texture, viscosity, and packaging become as important as taste. The future of gastronomy may well include “zero-gravity plating” as a discipline of its own. Italian kids grow up with Nutella: the idea that a jar of our favorite chocolate spread reached the moon is breathtaking.

From space to planes: how tastes change at 35,000 feet.

Interestingly, the challenges astronauts face aren’t entirely unique. Even on commercial flights, our perception of taste and smell changes significantly. At cruising altitude, low humidity and cabin pressure reduce our sensitivity to sweetness and saltiness by up to 30%.

Airlines have long adapted to this phenomenon by enhancing umami flavors—think tomato juice, rich sauces, and savory dishes that perform better in altered sensory conditions.

This parallel offers a fascinating insight: whether in orbit or on a plane, food must be context-aware. The environment shapes perception, and chefs must design accordingly.

And did you know that the most popular drink on airplanes is Bloody Mary? The preferred choice in terms of food are Gnocchi al pomodoro.

A New Frontier for Culinary Innovation

For the hospitality and food industry, the implications are clear. The future of food isn’t just about ingredients or trends—it’s about adaptability.

• How does environment reshape taste?

• How can packaging enhance experience, not just preservation?

• What role does food play in emotional well-being under extreme conditions?

These are the same questions chefs, restaurateurs, and food innovators are beginning to explore here on Earth.

At We Are Food, we work with brands and hospitality concepts to translate these shifts into meaningful, forward-thinking experiences. If you’re looking to rethink your menu, elevate your concept, or create something truly distinctive, get in touch with us.