Processing
Designing food for consumption in space is difficult. Foods must meet a number of criteria to be considered fit for space; first, the food must be physiologically appropriate, specifically, it must be nutritious, easily digestible, and palatable. Second, the food must be engineered for consumption in a zero gravity environment. As such, the food should be light, well packaged, quick to serve, and easy to clean up (foods that tend to leave crumbs, for example, are ill-suited for space). Finally, foods must require a minimum of energy expenditure throughout their use, i.e., they should store well, open easily, and leave little waste behind.
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