Food for extreme conditions being created in Latvia

Latvian scientists have created specially formulated food that can be used in extreme conditions. The project has been jointly implemented by researchers from Riga Technical University (RTU), the National Guard Science, Research, and Innovation Implementation Centre and Turība University. The new products have already been tested in real-life conditions by Juris Ulmanis, and mountain-climber, entrepreneur and member of the National Guard, who tried them out on his 16-day expedition to the South Pole.

Food for extreme conditions must meet several strict requirements: it must have a long shelf-life, be safe, lightweight and ready-to-eat without any complicated preparation. However, the scientists highlight that the goal is to create a product that is not only technically compliant, but also tasty and enjoyable. The initiative for this research came from the National Guard of Latvia as they were seeking solutions for food for members of the military and rescue services. The National Guard Science, Research, and Innovation Implementation Centre which had already previously researched food innovation brought in scientists from RTU and Turība University to come up with an effective solution together.

One of the main methods employed in these projects is freeze drying: a process where food is dehydrated in a vacuum and at very low temperatures. This technology allows for the food to retain its appearance, nutrients, taste, and aroma whilst significantly reducing its weight. Freeze-dried products packaged in vacuum or protective atmosphere can be stored at room temperature for years. 

Uldis Bērziņš, Lead Researcher at the Mechanical and Biomedical Engineering Institute of the Faculty of Civil and Mechanical Engineering at RTU and Associate Professor at Turība, explains that these products are especially well-suited for military troops, members of special missions, mountain-climbers and anyone else who finds themselves in extreme conditions.

Latvian food producers have also taken part in the project by ensuring the production of the products. The recipes which ensure that the foodstuffs not only have a long shelf-life, but are also nutritious were created by Guna Bīlande, certified nutritionist and Director of the Bachelor Study Programme “Nutrition” at Turība University. Together the scientists developed technological solutions by which to process the freeze-dried food into powder and compress it into bars retaining all the nutrients of the meal in the final product which is then also easy to transport.

Special attention was given to ensuring that these products not only provide the necessary amount of energy, but also additional benefits: the bars can be enriched with caffeine, vitamins and other nutrients to help maintain alertness and focus. Moreover, because the products are freeze-dried, their shelf-life is up to 25 years.

The scientists are pleased that the products they developed have been successfully tested in real-life conditions, and Mr Ulmanis’ experience with them in the South Pole has provided the developers with valuable data for further research. Currently, the researchers are continuing to improve the technology and seeking ways to adapt the long-lasting foodstuffs to be used not only for military, but also civilian purposes. The National Guard Science, Research, and Innovation Implementation Centre is organising testing and product demonstrations for other members of the defence sector as well to find more ways that these innovative foodstuffs may be used.