Shelf-life depends on storage temperature but if stored at 70 degrees, the MRE has over 8 year shelf-life. We pledge to use only top quality ingredients, which guarantee that our products will always have the very best quality and flavor. Most importantly, we will always remain keenly conscious that our meals are going to be consumed by individuals like us. Whether they are away from home, enjoying an outdoor adventure, or are unfortunately in the midst of an emergency, we are committed to providing them with the best meals possible.
Slender Pasta in a high protein tomato and mushroom marinara sauce.Pasta [durum semolina (enriched with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, and folic acid)], tomato powder, textured vegetable protein [soy flour, caramel color, zinc oxide, niacinamide, ferrous sulfate, copper gluconate, vitamin A palmitate, calcium pantothenate, thiamine mononitrate (B1), pyridoxine hydrochloride (B6), riboflavin (B2), cyanocobalamin (B12)], tomato flakes*, onions*, mushrooms*, potato starch, romano cheese powder [romano cheese (pasteurized milk, cheese cultures, salt, enzymes), disodium phosphate], parmesan cheese powder [parmesan cheese (skim milk, cheese cultures, salt, enzymes), buttermilk solids, partially hydrogenated soybean oil, whey, disodium phosphate, salt], granulated celery stalks, garlic granules, spices, sea salt, turbanado sugar.
*dehydrated
Frequently Asked Questions
How long will the food last?
Most products have a 3-5 year shelf life under proper conditions. Products containing shrimp, tuna, brown rice, nuts, and dairy products have a shelf life of one to two years.
What are proper storage conditions?
The best is a cool, dry environment for our products. The cooler the better. High heat that occurs in a garage or the trunk of a car is not good for these products.
How does AlpineAire Foods extend the shelf life of food?
By using freeze-dried and dehydrated ingredients, most of the water is removed from the item. Each product contains an oxygen absorber, which is iron oxide pellets. Iron oxide attacks the head-space oxygen remaining in the pouch once the pouch has been sealed. Oxygen has moisture so the absorber collects the oxygen and thus slows down the oxidation process that can occur. Oxidation leads to rancidity.
Is the oxygen absorber harmful?
No, it is not harmful, but do not use it as a spice packet. It tastes awful.
What is freeze drying?
Freeze drying is a process used for instant or quick rehydration of certain dried foods. The first step in freeze drying is to rapidly freeze the food. The water content, now frozen, is turned directly into a gas and withdrawn from the food during the next steps, vacuum and low-heat, thus avoiding the shrinkage. Many of AlpineAire’s products are custom freeze dried to suit strict quality requirements. Freeze-dried products include grains, beans, fruits, meats, seafood, pastas, vegetables, and eggs. Using this process, 98% of the moisture is removed.
Key advantages of freeze-dried products include:
What is dehydration?
The standard method of dehydrating vegetables and spices is to place the items on a conveyor belt and run them through an oven at a high temperature for a relatively short time. About 90 to 95% of the moisture is removed.
Some vegetables are more suited to this form of drying than others. This means that with the addition of water, the product rehydrates back to its original state more easily. Preferable items include: onions, bell peppers, tomatoes, celery, carrots and mushrooms. Dehydrated items such as peas, corn, and green beans do not rehydrate as well as freeze-dried.
What are proper storage techniques?
It is crucial that you store food properly:
Rich chocolate pudding with a peanuty chocolate crumb crust, topped with more real peanut brittle for an extra crunch. – 5 oz.
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