Space-Age Food Technology Greasing the Way to Victory in Iraq

Auburn, April 4, 2003 --- It’s one of several technologies greasing the way to victory in Iraq, though it is far less greasy and infinitely tastier than earlier prototypes.

Meals Ready-to-Eat -- or MREs as American military rations are more commonly known -- are a vast improvement over the food rations of earlier American armies.

During the Revolutionary War, for example, soldiers of the fledgling Continental Army were supposed to receive 16 ounces of beef, 18 ounces of flour, 6.8 ounces of peas, 1.4 ounces of rice and, surprisingly enough, a quart of beer. 

Granted, it was not exactly gracious dining. But the soldiers at least could count on obtaining an adequate number of calories and a sufficient quantity of protein and minerals, though vitamins A and C were lacking.

Nowadays, soldiers who consume the recommended three MREs a day receive 3,600 calories and all of the recommended daily allowances of protein, vitamins and minerals. MREs also taste good and come in 24 different recipes — everything from cheese tortellini to nacho cheese pretzels.

“It’s not Mom’s cooking, but neither is restaurant food,” says Dr. Jean Weese, an Alabama Cooperative Extension System food scientist and Auburn University associate professor of nutrition and foods. “It keeps you alive, and in the opinion of many soldiers, it’s often the highlight of the day.”

It’s a far cry from the sometimes agonizing monotony associated with earlier military rations, such as World War II C-rations, which provided only one meat and vegetable, along with sugars, crackers and coffee.

Like the C-rations, MREs are designed to sustain a soldier on the battlefield when regular chow lines aren’t available. But unlike the bulky, heavy C-rations, MREs are extremely lightweight — packaged in materials that can maintain their integrity even after being airdropped 100 feet without a parachute. Likewise, they can fit easily into a backpack or pocket – a huge improvement over unwieldy tin cans.

Still, while the packing material has evolved from tin to plastic, MREs still share much in common with the old C- and K-rations of WWII.

“Like C- and K-rations, they can last for years under normal conditions,” Weese says, “because like these earlier rations, all the surrounding air has been removed prior to packaging,”        

“On the other hand, one big advantage over previous rations is that they are not freeze-dried and don’t require mixing with water prior to eating.”

In addition to providing a soldier’s basic nutrition, all of the components included in an MRE are chosen to complement the entree.  These include both Mexican and white rice, fruits, bakery items, crackers, spread, beverages, snacks, candy, hot sauce and chow mein noodles for the pork chow mein entrée. 

Bakery items include a fudge brownie, cookies, fruit bars, a toaster pastry and pound cake in flavors of lemon, vanilla, orange, pineapple and chocolate mint. 

“People wonder why so many high-caloric foods like peanut butter, cheese, pastries, desserts and candies are included with these packages,” Weese says. 

“They’re included with MREs for the same reason they are used with school lunch foods,” she adds.  “It takes a lot of calories to meet the recommended daily allowances for adults and children alike, and high caloric foods are a convenient way to do this.  But they also provide soldiers with a convenient way to meet energy requirements.”

The average MRE provides an average 1,250 calories, comprised of 13 percent protein, 36 percent fat and 51 percent carbohydrates – roughly comparable to the USDA’s food guide pyramid, though with a slightly greater emphasis on carbohydrates.

Except for the beverages, the entire meal is ready to eat – hence the name “Meal Ready-to-Eat.”  While the entrée may be eaten cold, it also can be heated by a variety of ways, including submersion in hot water or, barring that, a flameless ration-heating device included with each meal bag.

The MRE is based on technology developed for the U.S. space program. Like soldiers on the move, astronauts require lightweight foods that fit easily in very confined quarters.

 (Source: Dr. Jean Weese, Extension Food Scientist, 334-844-3269.)

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