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Group Rations Update DSCP Customer Conference Operational Rations Workshop June 2010 . Unitized Group Rations (UGRs)™. Family of Unitized Group Rations (UGRs): UGR – Heat and Serve (H&S) ™ : shelf stable components; 18-month Shelf-Life @ 80 o F

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Group Rations Update

DSCP Customer Conference Operational Rations Workshop June 2010


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Unitized Group Rations (UGRs)™

Family of Unitized Group Rations (UGRs):

  • UGR – Heat and Serve (H&S)™: shelf stable components; 18-month Shelf-Life @ 80oF

  • UGR – A™: commercial frozen components plus shelf-stable components; 1-year Shelf-Life

  • UGR – B™: USMC specific; shelf-stable ingredients; 18-month Shelf-Life @ 80oF

    Each UGR contains:

  • 50 complete meals (3 boxes)

  • Dining trays, utensils, etc.

  • Up to 7 breakfast & 14 lunch / dinner menus

  • Approximately 1450 calories per meal

    Each UGR is continuously improved under the Fielded Group Ration Improvement Project (FGRIP) and approved by the Office of The Surgeon General (OTSG)


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UGR-E™ Characteristics

  • Capability:

    • Provides Hot Meals for Remote Site Field Feeding

  • Features:

    • Feeds up to 18 per case

    • Safe and easy to use

    • Four six-pound polymeric trays:entree, vegetable, starch, dessert

    • Completely self-contained

    • Polymeric trays coupled to heater and activator

    • Pull tab, hot meal in 45 minutes

    • Meals heated when/where needed


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UGR-E™ Menus

  • Current UGR-E™ Menus:

    • OTSG Approved

    • 2 Breakfast

    • 6 Lunch/Dinner

    • 1 Turkey Dinner Holiday Menu

    • Expanded Menus:

    • 2 Additional Breakfast

    • 2 Additional Dinner


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UGR-E™ Menus (OTSG Approved – Apr 06)

1300 Calories (Avg.)

12% protein, 38% fat, 50% carbohydrates

Lunch/Dinner Modules procured initially

UGR-E™ Nutritional Intake


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Current UGR-E™ Breakfast Menus:

Two breakfast menus were approved by OTSG for inclusion in FY08 Defense Supply Center Philadelphia (DSCP) production contracts to augment current lunch/dinner menus

UGR-E™ Menu Improvements

  • Developing self-heating boil-in-bag egg assembly

  • Focus group and user field evaluations conducted FY08/09

  • High quality egg product demonstrated

  • Approved by Joint Services (Jan 09) for inclusion in future UGR-E™ breakfast menus


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UGR-E™ Menu Improvements

  • Expanded UGR-E™ Breakfast Menus:

    Breakfast menu improvements plus two additional breakfast menus were approved by OTSG for inclusion in FY09 DSCP production contracts to augment current menus

B

R

E

A

K

F

A

S

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UGR-E™ Menu Improvements

  • Expanded UGR-E™ Lunch/Dinner Menus:

    Two additional menus were approved by OTSG for inclusion in FY09 DSCP production contracts to augment current menus


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FY08 Field Evaluations

Heat & Serve Polymeric Tray

Institutional-Sized Pouch

Containerized Kitchen


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UGR-H&S™ FY09 Field Evaluation

368th Engineer Battalion

Ft. McCoy, WI

11-18 Aug 09

400 Soldiers

4 Groups

8 Days

UGR-H&S™ or UGR-A™ for

breakfast and dinner

Meal, Ready-to-Eat (MRE)™ for lunch

FT. McCoy Field Evaluation Photos


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UGR-H&S™ FY09 Field Evaluation

JSORF Approved UGR-H&S™/E™ Breakfast Items:


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UGR-H&S™ FY09 Field Evaluation

2011 Dinner Entrees*

Soldier completing survey.

Remove

JSORF Approved removing two lower scoring items

Remove

*compilation of recent field test results


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UGR-H&S™ FY09 Field Evaluation

  • JSORF Approved UGR-H&S™/E™

  • Dinner Entrées:

Proposed UGR-H&S™, 12 Menu Distribution


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UGR-H&S™ FY09 Field Evaluation

  • JSORF Approved UGR-H&S™/E™ Dinner Bakery Items:

7


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UGR-A™ FY09 Field Evaluation

  • UGR-A™ Field Evaluation

  • Fully improved UGR-A™, FY09 menusused as standard control menus

  • Thanks to industry over 100 candidate UGR™ items were submitted and evaluated by Natick and the Joint Culinary Center of Excellence (JCCoE), with over 60 new UGR-A™ components down selected for field testing

  • UGR-A™ results were presented to the UGR-A™ Integrated Product Team (IPT) on 4 Nov 09 for decision to include in the FY11 menus

  • Updated UGR-A™ Tables I & II reviewed by industry Mar/Apr 2010 and final tables will transition to DSCP in May 10

  • DSCP will implement UGR-A™,11 menus NLT 1 Oct 10


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UGR-A™ FY09 Field Evaluation

UGR-A™ IPT Approved Breakfast Items:



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UGR-A™ FY09 Field Evaluation

Pigs really do fly

and make really tasty spicy pork wings!


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UGR-A™ FY09 Field Evaluation

UGR-A™ IPT Approved Dinner Dessert Items:


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FY10 UGR™ Field Test Plans

  • Based on Warfighter feedback:

  • UGR-A™ FY10 field test results will be presented to the UGR-A IPT for decision to include in FY12 menus

  • UGR-H&S™ results will be presented to the JSORF, Feb 11 for decision to include in FY13 menus


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FY10 UGR™ Field Test Plans

  • UGR-H&S™

  • Potential New Retort Entrées (13)

    • Pork Steaks with Chorizo & Roasted Red Pepper Sauce

    • Ravioli Peppers and Onions in Marinara Sauce

    • Mini Meatballs with Noodles & Brown Gravy (NDI)*

    • Beef Cannellini in Roasted Pepper Sauce (NDI)

    • Pork Shoulder with Apple Butter Sauce (NDI)

    • Thai Red Curry Chicken (NDI)

    • Mac & Cheese with Ham (NDI)

    • Mac & Cheese with Chorizo (NDI)

    • Potatoes with Bacon (NDI)

    • Potatoes with Turkey Bacon (NDI)

    • Ham Slices with Sweet and Sour Sauce (NDI)

    • Asian BBQ Chicken Sausage with Peppers in a Cream Sauce (NDI)

    • Fajita Chicken Strips with Peppers (NDI)

*NDI – Non Developmental Item


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FY10 UGR™ Field Test Plans

  • UGR-H&S™/A™

  • Potential New Pouched Sauces for Vegetable (all NDIs)

    • Garlic Butter Sauce

    • Mexican Style Sauce

    • Cream Sauce

    • Maple Brown Sugar Glaze

    • Southern Style Sauce

    • Italian Style Cheese Sauce


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FY10 UGR™ Field Test Plans

  • UGR-H&S™ (continued)

  • Potential New Shelf Stable Bakery (all NDIs)

    • Jalapeno Cheddar Cheese Cornbread

    • Sweet Potato Praline Coffee Cake

    • Gingerbread Cake

    • Pumpkin Chocolate Chip

    • Carrot Cake

    • Almond Shortbread Cookies

    • Lemon Shortbread Cookies


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Future UGR™ Field Testing

  • Focus for Potential New Items:

    • Nutrition

      • Reduced Sodium

      • Increased Fiber – Legumes, Whole Grains, etc.

      • Reduced Fat

      • Trans-Fat Free

      • Omega-3 Fatty Acid’s

    • Decrease Overall Cube/Weight


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