You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

U.S.

  • Social Security's $300 million IT project doesn't work
    WASHINGTON – After spending nearly $300 million on a new computer system to handle disability claims, the Social Security Administration still can’t get it to work. And officials can’t say when it will.
  • 2 dead, 20 hurt after storm at Va. campground
    CAPE CHARLES, Va. – A fierce storm packing powerful winds and rain toppled trees and flipped campers Thursday at a Virginia campground, killing at least two people and sending at least 20 more to hospitals, officials said.
  • Sedative is common thread in 3 lengthy executions
    A common denominator for three lengthy executions this year is midazolam, a sedative often given to patients prior to surgery.
Advertisement
Associated Press
In this Thursday, Feb. 6, 2014 photo, a packet containing a slice of prototype pizza is displayed by public affairs officer David Accetta at the U.S. Army Natick Soldier Research, Development and Engineering Center, in Natick, Mass. (AP Photo/Steven Senne)

Military nears holy grail: Pizza that lasts years

Associated Press
In this Thursday, Feb. 6, 2014 photo, a slice of prototype pizza, in development to be used in MRE's - meals ready to eat, sits in a packet next to a smaller packet known as an oxygen scavenger, left, at the U.S. Army Natick Soldier Research, Development and Engineering Center, Thursday, Feb. 6, 2014, in Natick, Mass. (AP Photo/Steven Senne)

– They call it the holy grail of ready-to-eat meals for soldiers in combat or remote areas – a pizza that can stay on the shelf for up to three years and still be edible.

Researchers at a U.S. military lab in Massachusetts are closing in on the pizza that soldiers have been asking for since 1981, when lightweight individual field rations replaced canned food in combat zones or areas where field kitchens can't be set up.

On-and-off research over the past few years has helped them figure out ways to prevent moisture from migrating to the dough, creating conditions for potentially dangerous bacteria.

Researcher Jill Bates says the latest prototype batch of pepperoni is like a typical pan pizza, with a crust that's a little moist and not super-crispy.

Advertisement