A soldier adds water to his meal, ready-to-eat (MRE). More than 6,000 warfighters, soldiers and marines have contributed to the MRE improvement program since 1992.

The human need for food, clothing, and shelter has been understood throughout the history of civilization. Providing for these very basic yet essential needs for the warfighter brings with it challenges and constraints that many take for granted. Within the U.S. Army Materiel Command (AMC), the science and technology required to provide combat feeding systems, cutting edge clothing and individual equipment, personnel and cargo airdrop, and shelter on the battlefield for today's 1.2 million warfighters is the mission of the U.S. Army Natick Soldier Research, Development and Engineering Center (NSRDEC) in Natick, Massachusetts.

The research, development, testing and engineering of combat feeding systems is the mission of the NSRDEC's DoD Combat Feeding Program (CFP). The NSRDEC is committed to providing revolutionary, state-of-the-art science and engineering in the development of combat rations, field food service equipment and total combat feeding systems.

The NSRDEC is responsible for the family of combat rations to include individual, group, assault and special purpose rations, including Meal Ready-toEat (MRE). The MRE replaced the Meal, Combat Individual, which some still refer to as the old "C-Ration," beginning in 1980. From its year of introduction to 1987, the MRE contained such memorable items as: Ham and Chicken Loaf, Smoky Franks, Chicken a la King and the ever popular freeze dried pork, beef and potato patties. In 1988, eight of the original 12 entrees were replaced with entrees that were slightly more identifiable, to include spaghetti and meat sauce.

The MRE had the opportunity to go to war in Operation Desert Shield and Desert Storm. Unfortunately, the initial feedback on the acceptance of the MRE wasn't very positive. A Joint Services Operational Rations Forum (JSORF) was conceived and its first meeting was held in 1991 with the objective of redesigning the MRE. JSORF membership included a voting member from each of the Services and the Defense Logistics Agency. The commitment was to dramatically improve the quality and variety of the MRE by insuring this standard individual combat ration would not remain stagnant but would reflect changes through component enhancements every year.

In order to execute this plan, industry was brought on board immediately by involving the Research and Development Associates, an organization comprised of commercial vendors who contribute to the family of combat rations. The plan was clear; the NSRDEC would lead the charge, survey warfighters in the field and identify what food items should go into the MRE. From this data, MRE components would be obtained from the commercial sector or developed at the NSRDEC.

Prototype MRE's were assembled by the industry and include those new items. One group of warfighters consumed the current MRE as the control and the other evaluated the new prototype menus and components. Surveys for the groups were developed, collected and analyzed and the data collected from the troops in the field by a team of behavioral scientists, food technologists, and NSRDEC volunteers. This entailed living with the warfighter in the field for up to ten days.

The results of the field test were presented to the JSORF with the most highly rated prototype entrees, starches, desserts, beverages, candies and snacks replacing the least acceptable items in the current MRE. These decisions were then presented to the combat ration industry to alert them of changes that had to be made to the MRE.

This process began in 1991 with the first new components appearing in the MRE in 1992 and continues today. From 1993 to 2006, over 165 new items have been included in the MRE.

In the past two years, 29 new items have been approved for the MRE for 2007 and 2008. The field test with warfighters to evaluate new components and menus for the 2009 MRE took place in Yakima, Wash., during October 2006. 23 new items have been assembled in prototype menus. The feedback from these warfighters will determine what new items will go into the MRE in 2009. All in all, more than 6,000 Warfighters, Soldiers and Marines both, have contributed to the MRE improvement program since 1992.

In the not too distant future, rations will contain naturally occurring constituents such as probiotics, which are beneficial bacteria such as those found in yogurt, and, nutraceuticals, which are small nutritional organic molecules. It is anticipated that these constituents will provide improved nutrition, cognitive and physical performance enhancement using novel nutrient delivery systems, e.g. buccal (between the cheek and gum) delivery of nutrients based on scientifically proven studies.

Rations will be packaged using polymeric films relying on nanotechnology and contain enticing aroma emitting films. These will enhance consumption as well as protect and maintain extended shelf life to insure wholesomeness and safety. New food processing methods such as high pressure processing, pulsed electric field, and microwave sterilization will bring more variety and components with higher quality than those processed today via thermostabilization.

Self heating packages, new package designs, as well as heating and cooling technologies for rations and beverages will further enhance combat feeding systems for the warfighter.