Army adds international flair to this year's MREs
Published: January 27, 2012
As you hungrily tear into one of this year’s new Meals, Ready to Eat offerings, the Army hopes it’s the best field ration you’ve ever had.
Army food scientists at the Natick Soldier Research, Development and Engineering Center in Massachusetts have spent ages developing, testing and producing the two new main dishes for 2012 — Asian pepper steak and Mexican chicken stew. There’s also an array of new side menu items including a fiber-fortified banana nut Ranger bar, jalapeno-cheese-filled crackers, au gratin potatoes, multigrain snack bread and sour fruit candy discs.
The path to developing these new items is a long and multi-faceted one, according to an American Forces Press Service news release.
It seems MREs are the most highly designed, bureaucratically formed foodstuff on the planet.
Each year, a team of food scientists and developers, nutritionists and consumer researchers visit servicemembers at field training exercises to listen to their thoughts and tastes of current combat rations, as well as try out some prototype entrees.
Then, a committee called the “joint-service operational rations forum” approves eliminating the least popular current items and replacing them with the highest-rated new ones. Entrees taken off the menu this year include the hamburger patty, Buffalo chicken and Mexican rice.
The packages undergo tests to ensure they are able to maintain their quality for three years in 80-degree temperatures (six months in more extreme temperatures) and be able to withstand a parachute-free drop from 100 feet.
Looking forward, Natick is hoping to discover new processing methods so more items that cannot yet withstand long-term storage could be included, such as a prototype salmon filet with alfredo sauce that could soon come into production.
Natick is also hoping to lace MREs with cognitive and physical performance-enhancing, naturally occurring compounds such as caffeine. Another compound, curcumin, is an anti-inflammatory supplement derived from the Indian spice turmeric.
Scientists are also looking into incorporating the fish oil-derived omega 3s, which research suggests not only promote a range of functions including reducing cholesterol, but play a role in preventing traumatic brain injury as well.
Unfortunately, the plan is to incorporate the fish oil extract in bakery items like cookies and cakes.
What are your favorite MRE foods from past and present?
