The latest MRE is said to taste great, even after 36 months.
That’s topped by the fact the pizza doesn’t need to be refrigerated. "You can basically take the pizza, leave it on the counter, packaged, for three years, and it'd still be edible," Army food scientist Michelle Richardson told the AP.
"It pretty much tastes just like a typical pan pizza that you would make at home and take out of the oven or the toaster oven," another scientist added.
Reports say the new item remains tasty because of a breakthrough having to do with moisture.
The struggle in the past was wet ingredients like tomato sauce, and cheese would soak into the crust providing a place for bacteria to grow.
That’s no gouda.
Continued work allowed the researchers to use something called humectants to keep that from happening.
Humectants are things like salt, sugar, and syrup. They attach themselves to moisture and prevent it from transferring into the dough, providing a better tasting, longer-lasting product.
There were also adjustments to the acidity in order to keep bacteria at a minimum. And packaging was tweaked to remove as much oxygen as possible.
Troops haven’t sunk a tooth into the new offering yet, but taste tests are said to be right around the corner.
One can only think food additive designer of the year Clark W. Griswold would be proud.