Report: Cliff Caswell

FOOD is something you look forward to on the frenetic front lines of Iraq and southern Afghanistan.

Operating away from creature comforts, in tough conditions and often under contact with the enemy, a meal is as much of a boost to morale as it is a provider of fighting fuel.

But when ravenous troops dive into their ration packs to find a monotonous menu, unappealing biscuits and chocolate bars melting in the 50C heat, it can leave a bad taste in the mouth.

At these temperatures an appetising Yorkie quickly turns to liquid – the chocolate evaporating as fast as the morale it was supposed to bolster.

“It is very hot in Iraq and Afghanistan, and some of the products in the 24-hour ration packs were just not suitable for these areas,” admitted Capt Paul Cunningham RN, project leader with Defence Food Services.

“Added to this, people have been living on ration packs for longer than before, and fatigue has been starting to set in. Even if you eat your favourite food for several months, you are soon going to get bored of it.”

This mix of food fatigue and melting chocolate bars has been the catalyst for a drastic rethink of field cuisine.

In recent months a hot climate supplement has been introduced, which gives soldiers in the field an extra injection of mineral-rich snacks in a bid to avoid heat stress.

But front-line recipes are about to get some new ingredients with the trial of a multi-climate ration box, which will introduce 20 new menus – including six alternative vegetarian, Halal, Sikh and Hindu options.

Out go items such as chocolate bars and unappealing biscuits brown and in come flapjacks, pasta pouches and energy drinks to provide the edge on hot operations.

“The new multi-climate ration will double the amount of available menus and remove the need for supplements,” said Capt Cunningham.

“We have lots of new items in the rations and I am convinced these will be very popular. However, the creation of the new packs has been a process of evolution rather than revolution.

“A third of the products are new, a third are from the existing packs and the remainder are from the supplements we have been providing.”

Food tasting panels for the new rations were conducted with personnel from all three Services in May, with the new menus scheduled to be sent to Iraq and Afghanistan next summer. The trials will form the basis for future field catering.

Soldiers who helped choose the products for the new range were pleased that changes to rations were being made, adding that more choice would, without doubt, raise spirits.

“These new packs will definitely be a lot better – they are not too bad at all,” said Tpr Danny Skipper of the Household Calvary Regiment. “With 20 menus rather than ten, there should be plenty of variety on operations.

Tpr Kenny Elmsley, HCR, added: “I was on one of the food tasting panels and it will be good to have more choice. The time is right for a change. When you are out on ops and living on rations, every day is Groundhog Day. You get up and eat the same stuff. Variety is a very good thing.”