Researchers at a US military lab in Massachusetts have developed a pizza that has a shelf life of three years and requires no refrigeration or freezing.
Since lightweight individual field rations replaced canned food in 1981 for soldiers in combat zones, they have been asking for pizza. Scientists at the Natick labs have spent about two years to develop the pizza recipe.
Moisture in tomato sauce, cheese and toppings provides perfect conditions for bacteria growth; however, on-and-off research helped researchers to explore possible ways to prevent moisture from migrating to the dough.
The solution includes use of ingredients known as humectants, which bind to water and keep moisture away from getting to the dough.
In addition, the scientists altered acidity of the sauce, cheese and dough as well as added iron filings to absorb any air remaining in the pouch.
US Army Natick Soldier R&D and Engineering Center Michelle Richardson was quoted by The Associated Press as saying, "You can basically take the pizza, leave it on the counter, packaged, for three years and it'd still be edible.
"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."
