In the early days of spaceflight, ensuring astronauts could safely consume food in microgravity was a major concern. The very first astronauts did not even know for sure if people could swallow or digest food in weightlessness. Early tests started with bland, bite-sized cubes and pastes in squeeze tubes.
Over time, technology and culinary creativity improved space food for astronauts, leading to a wide variety of thermostabilized, freeze-dried, and even “fresh” menu items. Below, we summarise the evolution of space food from its inception to the NASA space food menu today.
What was the first food eaten in space by astronauts?
From an American perspective, astronaut John Glenn was the first to eat apple (often referred to as applesauce) purée from a tube during his Mercury-Atlas 6 mission in 1962. But was applesauce the first food eaten in space? Not exactly. Since the Soviets led the Space Race, the very first person to eat in space was Soviet cosmonaut Gherman Titov.
In 1961, he dined on puréed meat and chocolate sauce from squeeze tubes. Still, when it comes to NASA, John Glenn’s apple purée is typically cited as the first food eaten in space, at least from an American astronaut’s perspective. So much for historic disambiguation!
What did astronauts eat in the 1960s and 1970s?
Even though purée tubes remained the main space food items for years, improvements did not take long. The Mercury program (1961–1963) food items consisted mainly of semi-liquid purées (like applesauce) and bite-sized cubes. Everything was packaged in small containers or tubes to prevent crumbs from floating around.
Gemini program (1965–1966) already saw major improvements with freeze-dried foods. Astronauts also started using water guns to rehydrate meals. However, its menu was still limited, and the packaging was rudimentary.
Apollo astronauts enjoyed further improvements in space food variety. Freeze-dried meals became more flavour-rich; besides, some items, like hot water, helped reconstitute foods for a better dining experience. Although still far from gourmet, Apollo crews during 1968–1972 had more choices, along with slightly improved textures.
Another tangible space food improvement happened during the Skylab era (1973–1974). Astronauts finally had a dining area and even a freezer. Meals could be heated more easily, and the crew could sit around a common table with foot restraints. As a result, food quality and variety improved, offering items like shrimp cocktail and scrambled eggs, along with more flexible meal planning.
But even that was only the beginning.
How has the food that astronauts eat changed over time?
Space news resources like Orbital Today have been reporting major changes in NASA and other space agencies’ diets. Today, the focus is on:
- Nutrition: Ensure astronauts get the right balance of vitamins, minerals, and calories to stay healthy in space.
- Preservation and packaging: using freeze-drying, thermostabilizing (similar to canning), and vacuum-packaging to keep food fresh for longer durations.
- Taste & texture: Early space food was bland, with often unappealing texture. Modern processes help retain flavour and improve mouthfeel.
- Variety: Modern astronauts can choose from hundreds of different menu items, reflecting international cuisines or personal preferences.
- Room for cultural preference: Collaborations with international partners (e.g., Russia, Europe, Japan) have brought dishes like soups, curries, and teas into orbit, adding cultural diversity to the space food menu. That might be the best testament to international collaboration!
ISS space food list today
On the International Space Station (ISS) today, astronauts can feast on:
- Thermostabilized entrées such as chicken, beef, or fish in savoury sauces.
- Freeze-dried vegetables and fruits rehydrate relatively well.
- Dehydrated beverages like coffee, tea, fruit juices, etc.
- Condiments like hot sauce, mustard, or mayonnaise can help flavour otherwise bland dishes.
- Tortillas are also a popular choice as they reduce crumb issues.
- Special items like shrimp cocktails are often cited as astronaut favourites because their strong flavours hold up well in microgravity, along with sweet treats like cookies and brownies (carefully packaged to avoid crumbs).
More space food improvements underway
Impressive as it already is, that’s not the limit. Research into space agriculture and advanced food technology continues even today. Here are some truly amazing advances that are already ‘in beta testing’:
- 3D-printed foods: NASA, along with private companies, is experimenting with 3D food printing to transform shelf-stable ingredients into palatable dishes on demand. Yes, yes – you can load food in a printer and get a space pizza even now!
- Fresh-grown produce: experiments aboard the ISS have grown lettuce, peppers, and other vegetables in microgravity. Future missions to the Moon and Mars may rely on space gardens to supplement dehydrated packaged foods.
- Plant- and insect-based proteins: As we prepare for deep-space missions, sustainable protein sources like algae and insects are being researched for their high nutrient density and lower resource requirements.
- Customised diets: Long-duration missions will require personalised nutrition plans to maintain astronauts’ health for months or years, possibly integrating wearable health monitors with “smart” kitchen tech.
In short, in a future where humans live and work on the Moon or Mars, we can expect ever-more creative, nutritious, and diverse menus. Space travellers might one day grow a significant portion of their fresh food on-site, combining technology and sustainable practices to feed themselves far from Earth. And that may happen sooner than we think, so stay tuned for more amazing space tech updates!
Author: Emma Thorpe
