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As the National Aeronautics and Space Administration (NASA) begins to look towards longer duration space flights, the importance of fresh foods and varied menu choices increases. Long duration space missions require development of both a Transit Food System and a Lunar or Planetary Food System. These two systems are intrinsically different since the first one will be utilized in the transit vehicle in microgravity conditions while the second will be used in conditions of partial gravity (hypogravity). The Transit Food System will consist of prepackaged food of extended shelf life. Microgravity imposes significant limitations on the ability of the crew to handle food and allows only for minimal processing. Salad crops will be available for the planetary mission. Supplementing the transit food system with salad crops is also being considered. These crops will include carrots, tomatoes, lettuce, radish, spinach, chard, cabbage, and onion.

The National Aeronautics and Space Administration (NASA) is working towards future long duration manned space flights beyond low earth orbit. The duration of these missions may be as long as 2.5 years and will likely include a stay on a lunar or planetary surface. For these long duration missions, a shelf life of 3 – 5 years for the prepackaged transit food system is required. Of the preservation methods currently being used for NASA flight food, the thermostabilized items have the longest shelf life and could be used on longer duration space missions. Currently four approved International Space Station thermostabilized packaged foods are undergoing accelerated shelf life testing at NASA/Johnson Space Center. Bread pudding was produced in the summer of 2001 and carrot coins, tuna noodle casserole, and apricot cobbler were produced for shelf life testing in the summer of 2002.