MEDIA ADVISORY

In the sights: combat rations for the 21st century

CHICAGO, October 18, 2001-The National Center for Food Safety and Technology is helping develop the next generation of Meals Ready-to-Eat (MREs) for U.S. troops and civilians in
war zones.

MREs, also known as combat rations, sustain soldiers at the front. In Afghanistan, U.S. forces have also been providing rations to civilians through air drops. MREs are designed to keep for three years at 80°F and six months at 100° F. This means they must be sterilized at extremely high heat. The harsh process attacks flavor and nutritional content.

The National Center recently installed the world's first machine for combined high pressure and temperature processing of foods. With the unit, researchers may accomplish an elusive goal: to produce combat rations that last almost indefinitely and taste almost homemade.

High pressure processing destroys harmful organisms while preserving the freshness and nutritional content of foods. High pressure is already used for gentle treatment of some refrigerated products, such as juices, oysters and guacamole. Researchers at the National Center believe that the technology can be combined with moderate heat to produce MREs.

Although MREs rank among the best combat rations in the world, the current processing technology has limits. MREs are nutritiously balanced, but they do not taste fresh. Some wholesome foods are not available in rations because they cannot withstand high temperature processing.

"One example is breakfast items, for example omelette with ham. Right now the Army doesn't have any MREs with egg items because the quality is so bad," says Dr. V. M. "Bala" Balasubramaniam, who is leading the rations project. "I think this will boost morale."

The research is funded by a Dual Use Science and Technology (DUST) grant from the U.S. Army, spread between the National Center, high pressure unit manufacturer Flow International and a handful of major food companies.

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