“Pizza was an item that they were requesting for quite some time, and we were finally able to develop an item that worked,” says Jeanette Kennedy, a supervisory food technologist and leader for Combat Rations Team, a division within the NSRDEC. The main problem—keeping the sauce from infiltrating the crust over a three-year shelf life—was a major engineering puzzle. Finally, something called “Hurdle technology” made pizza possible. It’s a blend of preservation techniques designed to “inhibit the growth of bacteria, yeasts, and molds” between dry and wet components2. "Turkeys Attack Falmouth mailman 'Every day.'"
3. "Washington's NFL team accidentally revealed it runs that 'fan' Twitter account supporting its name"