HMC-FMF-PJ
06-25-2007, 11:31
MRE fun facts and complete menus
The Meal, Ready-To-Eat (MRE) is designed to sustain an individual engaged in heavy activity such as military training or during actual military operations when normal food service facilities are not available. The contents of one MRE meal bag provides an average of 1250 kilocalories (13% protein, 36% fat, and 51% carbohydrates). It also provides 1/3 of the Military Recommended Daily Allowance of vitamins and minerals determined essential by the US Surgeon General. Each meal bag contains an entree and a variety of other components as may be seen in the table of Menus. For the current production year, menus 1 - 12 are designated case A, and menus 13 - 24 are designated case B. Each shipping pallet contains 24 A cases and 24 B cases. The net weight per case is approximately 22 lbs. and 1.02 cubic feet.
Specialized rations were designed for cold weather and Special Operations Forces. The Meal, Cold Weather/Food Packet, Long Range Patrol (MCW/LRP) provides an operational ration for these operational scenarios. The Meal, Cold Weather (MCW) is intended for cold weather feeding, it will not freeze and supplies extra drink mixes for countering dehydration during cold weather activities. The MCW is packaged in a white camouflage pouch similar to the previous Ration, Cold Weather (RCW). The Food Packet, Long Range Patrol (LRP) is a restricted calorie ration meant for special operations, where resupply is not available and weight and volume are critical factors. The same meals are used for both the MCW and LRP, with these differences: the LRP food packet comes in one tan bag and totals 1540 calories to meet the low weight and volume requirements; the MCW food packet comes in three white bags and totals 4620 calories, meeting the caloric requirements for a cold-weather ration.
MRE Improvements (menu changes) 2002 - 2009
http://nsc.natick.army.mil/media/fact/food/mre_improvements.htm
Complete MRE Menus XXVI (2006)
http://www.mreinfo.com/mre-menu-2006.html
http://www.dscp.dla.mil/subs/rations/programs/mre/mre26.pdf
Complete MRE Menus XXVII (2007)
http://www.mreinfo.com/mre-menu-2007.html
http://www.dscp.dla.mil/subs/rations/programs/mre/mre27.pdf
Complete MRE Menus XXVIII (2008)
http://www.mreinfo.com/mre-menu-2008.html
MRE Menus 1981 - 2008 (Oh, the memories...)
http://www.mreinfo.com/mre-menus.html
Operational Ration Programs that DSCP Subsistence provides
http://www.dscp.dla.mil/subs/rations/programs/index.asp
MRE History
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 through 1987, the MRE contained such memorable items as ham and chicken loaf, smoky franks (“the five fingers of death”), chicken a la king (“chicken a la death”) and the ever-popular freeze-dried pork, beef and potato patties. In 1988, eight of the original 12 entrees were replaced with slightly more identifiable entries, including spaghetti and meat sauce.
When the MRE was shipped into Operations Desert Shield and Desert Storm, the initial feedback on MRE acceptance wasn’t positive. Former Chairman of the Joint Chiefs of Staff GEN Colin Powell suggested that the MRE should be improved.
In 1991, a Joint Services Operational Rations Forum (JSORF) was formed to redesign the MRE. NSRDEC led the charge by surveying warfighters in the field and identifying what food items should go into the MRE. Prototype MREs were assembled by the industry and included those new items. The field test results were presented to the JSORF and the most highly rated prototype entrees, starches, desserts, beverages, candies and snacks replaced the least acceptable items in the current MRE. These decisions were then presented to the combat ration industry to alert them of the MRE changes.
This process began in 1991 with the first new MRE components appearing in 1992 and it continues today. From 1993 to 2006, more than 165 new items have been included in the MRE. Memorable moments in the MRE improvement program include:
1992 — Included hot sauce in every menu.
1993 — Introduced the Flameless Ration Heater (FRH).
1994 — Last year freeze-dried fruit was included.
1996 — Increased from 12 to 16 menus, added nutritional labeling.
1997 — Increased from 16 to 20 menus, added beef jerky.
1998 — Increased from 20 to 24 menus, including 4 vegetarian meals.
1999-2006 — Introduced a wide variety of new entrees, starches, candies, desserts, snacks and beverages.
2005 — Introduced the Hot Beverage Bag (HBB).
2006 — Introduced the ergonomically designed drink pouch for dairy shakes.
In the past 2 years, 29 new items have been approved for the 2007 and 2008 MRE. The field test with warfighters to evaluate new components and menus for the 2009 MRE took place in Yakima, WA, during October 2006. Twenty-three new items were assembled in prototype menus to obtain feedback from warfighters to determine what new items will go into the MRE in 2009. In February 2007, 13 new components tested and approved first by warfighters were approved by the JSORF for the MRE to include items such as beef brisket, buffalo chicken, maple sausage and other assorted items.
Of the 12 original MRE entrees, ham slice was the last one removed in 2000 and replaced by chicken tetrazzini. Spaghetti and meat sauce still remains one of the favorites through the years because it has been reformulated and improved based on warfighter expectations.
Future Rations
Two new ration concepts designed for the asymmetric battlefield are the First Strike Ration (FSR) and Unitized Group Ration-Express (UGR-E). The FSR is designed for the first-on-the-ground, first-to-fight, highly mobile warfighter. It substantially reduces weight and is designed to enhance warfighter consumption, nutritional intake and mobility. The UGR-E is a self-heating “kitchen in a carton” designed for remote locations and small groups. It feeds up to 18 warfighters and requires no cook, fuel or equipment. As a result of warfighter feedback, these two rations were placed on an accelerated path to procurement in the first quarter of FY07. The FSR will reach the AOR in the fourth quarter of FY07, and the UGR-E is already making its way in theater.
In the not-too-distant future, rations will be packaged using polymeric films relying on nanotechnology and will contain enticing aroma-emitting films. These will enhance consumption as well as protect and maintain extended shelf life to ensure wholesomeness and safety. New food processing methods such as high-pressure processing, pulsed electric field and microwave sterilization will bring more variety and higher quality components than those processed today via thermostabilization.
The Meal, Ready-To-Eat (MRE) is designed to sustain an individual engaged in heavy activity such as military training or during actual military operations when normal food service facilities are not available. The contents of one MRE meal bag provides an average of 1250 kilocalories (13% protein, 36% fat, and 51% carbohydrates). It also provides 1/3 of the Military Recommended Daily Allowance of vitamins and minerals determined essential by the US Surgeon General. Each meal bag contains an entree and a variety of other components as may be seen in the table of Menus. For the current production year, menus 1 - 12 are designated case A, and menus 13 - 24 are designated case B. Each shipping pallet contains 24 A cases and 24 B cases. The net weight per case is approximately 22 lbs. and 1.02 cubic feet.
Specialized rations were designed for cold weather and Special Operations Forces. The Meal, Cold Weather/Food Packet, Long Range Patrol (MCW/LRP) provides an operational ration for these operational scenarios. The Meal, Cold Weather (MCW) is intended for cold weather feeding, it will not freeze and supplies extra drink mixes for countering dehydration during cold weather activities. The MCW is packaged in a white camouflage pouch similar to the previous Ration, Cold Weather (RCW). The Food Packet, Long Range Patrol (LRP) is a restricted calorie ration meant for special operations, where resupply is not available and weight and volume are critical factors. The same meals are used for both the MCW and LRP, with these differences: the LRP food packet comes in one tan bag and totals 1540 calories to meet the low weight and volume requirements; the MCW food packet comes in three white bags and totals 4620 calories, meeting the caloric requirements for a cold-weather ration.
MRE Improvements (menu changes) 2002 - 2009
http://nsc.natick.army.mil/media/fact/food/mre_improvements.htm
Complete MRE Menus XXVI (2006)
http://www.mreinfo.com/mre-menu-2006.html
http://www.dscp.dla.mil/subs/rations/programs/mre/mre26.pdf
Complete MRE Menus XXVII (2007)
http://www.mreinfo.com/mre-menu-2007.html
http://www.dscp.dla.mil/subs/rations/programs/mre/mre27.pdf
Complete MRE Menus XXVIII (2008)
http://www.mreinfo.com/mre-menu-2008.html
MRE Menus 1981 - 2008 (Oh, the memories...)
http://www.mreinfo.com/mre-menus.html
Operational Ration Programs that DSCP Subsistence provides
http://www.dscp.dla.mil/subs/rations/programs/index.asp
MRE History
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 through 1987, the MRE contained such memorable items as ham and chicken loaf, smoky franks (“the five fingers of death”), chicken a la king (“chicken a la death”) and the ever-popular freeze-dried pork, beef and potato patties. In 1988, eight of the original 12 entrees were replaced with slightly more identifiable entries, including spaghetti and meat sauce.
When the MRE was shipped into Operations Desert Shield and Desert Storm, the initial feedback on MRE acceptance wasn’t positive. Former Chairman of the Joint Chiefs of Staff GEN Colin Powell suggested that the MRE should be improved.
In 1991, a Joint Services Operational Rations Forum (JSORF) was formed to redesign the MRE. NSRDEC led the charge by surveying warfighters in the field and identifying what food items should go into the MRE. Prototype MREs were assembled by the industry and included those new items. The field test results were presented to the JSORF and the most highly rated prototype entrees, starches, desserts, beverages, candies and snacks replaced the least acceptable items in the current MRE. These decisions were then presented to the combat ration industry to alert them of the MRE changes.
This process began in 1991 with the first new MRE components appearing in 1992 and it continues today. From 1993 to 2006, more than 165 new items have been included in the MRE. Memorable moments in the MRE improvement program include:
1992 — Included hot sauce in every menu.
1993 — Introduced the Flameless Ration Heater (FRH).
1994 — Last year freeze-dried fruit was included.
1996 — Increased from 12 to 16 menus, added nutritional labeling.
1997 — Increased from 16 to 20 menus, added beef jerky.
1998 — Increased from 20 to 24 menus, including 4 vegetarian meals.
1999-2006 — Introduced a wide variety of new entrees, starches, candies, desserts, snacks and beverages.
2005 — Introduced the Hot Beverage Bag (HBB).
2006 — Introduced the ergonomically designed drink pouch for dairy shakes.
In the past 2 years, 29 new items have been approved for the 2007 and 2008 MRE. The field test with warfighters to evaluate new components and menus for the 2009 MRE took place in Yakima, WA, during October 2006. Twenty-three new items were assembled in prototype menus to obtain feedback from warfighters to determine what new items will go into the MRE in 2009. In February 2007, 13 new components tested and approved first by warfighters were approved by the JSORF for the MRE to include items such as beef brisket, buffalo chicken, maple sausage and other assorted items.
Of the 12 original MRE entrees, ham slice was the last one removed in 2000 and replaced by chicken tetrazzini. Spaghetti and meat sauce still remains one of the favorites through the years because it has been reformulated and improved based on warfighter expectations.
Future Rations
Two new ration concepts designed for the asymmetric battlefield are the First Strike Ration (FSR) and Unitized Group Ration-Express (UGR-E). The FSR is designed for the first-on-the-ground, first-to-fight, highly mobile warfighter. It substantially reduces weight and is designed to enhance warfighter consumption, nutritional intake and mobility. The UGR-E is a self-heating “kitchen in a carton” designed for remote locations and small groups. It feeds up to 18 warfighters and requires no cook, fuel or equipment. As a result of warfighter feedback, these two rations were placed on an accelerated path to procurement in the first quarter of FY07. The FSR will reach the AOR in the fourth quarter of FY07, and the UGR-E is already making its way in theater.
In the not-too-distant future, rations will be packaged using polymeric films relying on nanotechnology and will contain enticing aroma-emitting films. These will enhance consumption as well as protect and maintain extended shelf life to ensure wholesomeness and safety. New food processing methods such as high-pressure processing, pulsed electric field and microwave sterilization will bring more variety and higher quality components than those processed today via thermostabilization.