#AAC25 First Strike Ration on the way for the first to fight Warfighter

#AAC25 First Strike Ration on the way for the first to fight Warfighter

By NSRDEC Public Affairs NATICK, Mass. – A new compact, eat-on-the-move assault ration is well on its way to Warfighters’ hands. “The First Strike Ration is intended for the first on the ground, first to fight Warfighter,” said Barbara Daley, food technologist and FSR project officer, Combat Feeding Directorate, U.S. Army Natick Soldier Research, Development and Engineering Center. Usually when Warfighters are issued two or more Meals, Ready-to-Eat they “field strip” them to lessen the bulk and weight they are carrying. Personnel at NSRDEC found that not only were Warfighters tossing what they considered extra weight, such as the flameless ration heater and Tabasco sauce, but they were also tossing […]

‘More’ is Better

‘More’ is Better

At warfighters’ request, Army delivers award-winning ration enhancement to help them in extreme conditions   By Mr. Joseph Zanchi and Ms. Alexandra Foran   Warfighters in extreme, demanding operational environments need additional sustenance to complete their missions successfully—they simply need MORE. In this case, MORE is the Modular Operational Ration Enhancement, developed by the Combat Feeding Directorate (CFD) at the U.S. Army Natick Soldier Research Development and Engineering Center (NSRDEC) as a direct result of requests from warfighters deployed in Iraq and Afghanistan. “We received feedback from the field that some warfighters were losing weight and they needed extra calories,” said Julie Smith, a CFD senior food technologist. Smith, along […]

New method uses water, motion to develop delicious military food

New method uses water, motion to develop delicious military food

By Alexandra Foran, NSRDEC Public Affairs   NATICK, Mass. (Sept. 17, 2013) — One of life’s greatest necessities, water, is a key ingredient for the new gentle motion retort used by the Combat Feeding Directorate at the U.S. Army Natick Soldier Research, Development and Engineering Center to develop Meals, Ready-to-Eat and Tray Pack products. This simple molecule is heated to 240 degrees Fahrenheit in order to cook and sterilize foods using one of three different thermal processing methods. After the successful “retort” process items do not require refrigeration because they have achieved commercial sterilization, the removal of certain pathogenic organisms. The retort vessel installed at the NSRDEC in January 2013 […]