On June 2, the Grand Duke Vytenis Logistics Battalion of the Lithuanian Armed Forces launched the first-ever military culinary exercise, “Kaitri ugnis 2026” (“Hot Fire 2026”). The event brought together culinary teams from various Lithuanian Armed Forces units and the Lithuanian Riflemen’s Union to strengthen professional skills, exchange best practices, and enhance food service capabilities in field conditions.
Representatives of the Lithuanian Research Centre for Agriculture and Forestry (LAMMC) were invited to contribute to the exercise by delivering an educational session on innovative food production technologies and their application in demanding environments.
The lecture was delivered by Dr. Pranas Viškelis, Chief Researcher at the LAMMC Laboratory of Biochemistry and Technology, who introduced participants to modern food processing and preservation technologies, with a particular focus on freeze-drying (lyophilization) as an advanced method for extending food shelf life while preserving nutritional value and quality.
The practical part of the session was led by chef Edvinas Genys, who prepared and presented freeze-dried food products developed by LAMMC. Participants had the opportunity to taste a range of innovative products, including freeze-dried cold beetroot soup, chicken stew with rice and vegetables, and a freeze-dried burger.
The presentation and tasting session generated considerable interest among the participants and highlighted the potential of freeze-dried foods for military use, emergency preparedness, and other situations where long shelf life, lightweight transportation, and nutritional quality are essential.
The “Kaitri ugnis 2026” exercise is designed to strengthen the professional readiness of military cooks, improve field catering skills, and promote sustainable food preparation practices. This year’s programme also places special emphasis on reducing food waste and encouraging responsible resource management.
By participating in the exercise, LAMMC had the opportunity to showcase science-based innovations and demonstrate how advanced food technologies can contribute to reliable, high-quality nutrition in challenging operational conditions.
