The analog Mars mission "Hypatia Mars 2025," which took place for two weeks in February, became not only an important scientific experiment but also a memorable personal moment – for the first time in such a mission, a birthday was celebrated with Lithuanian freeze-dried ice cream, according to a press release.

Mission engineer from Spain, Helena Arias, decided to celebrate her birthday in an unconventional way – she organized a symbolic celebration for the crew, treating them with astronaut goodies created by Lithuanians. Her choice was "Super Garden" freeze-dried ice cream and healthy freeze-dried snacks, which she had contacted the Lithuanian manufacturer about before the mission began.

"Hypatia Mars 2025" is an analog space mission in which nine scientists and engineers from Catalonia and Spain participated in February of this year. The two-week experiment at the Mars Desert Research Station (MDRS) in the Utah desert of the USA allowed the simulation of life in extreme space conditions, testing the latest technologies, and preparing for future space missions. The crew members were scientists, engineers, and researchers from various fields, including geologist Dr. Marina Martínez, who studies planetary surfaces.

This mission is seen as an important step towards gender equality in the space sector. Dr. Ariadna Farrés Basiana, the mission leader and NASA Goddard Space Center scientist, emphasized during the presentation of this year's expedition that such experiments are essential in preparing for the first long-term space missions led by women.

How Lithuanian products became part of the mission

Interestingly, the "Hypatia" crew reached out to the Lithuanian company "Super Garden" to find freeze-dried products suitable for extreme conditions. After the mission, the engineer said the surprise was a huge success. "I hid the ice cream in my suitcase, covered with a box so no one would know about them until my birthday. On the seventh day of the mission, we had specially prepared pesto pasta with chicken for lunch, and after that, I opened the box and surprised the team with a special dessert. Some of the crew members didn't even know freeze-dried ice cream existed!

We started the ice cream tasting – all the flavors were great. We saved some for later, but by the next day, there were none left. It was a really fun and joyful experience – not only as a team-bonding activity but also as a small "earthly" pleasure in our "Mars" daily life," said H. Arias.

Lithuanian innovations have already found their place in the space industry. Laura Kaziukonienė, the founder of the Lithuanian company, says that the collaboration with the "Hypatia" crew shows that Lithuanian products can be an essential part of astronauts' nutrition.

"Food in space is more than just calories. It’s psychological support, a sense of comfort, and a connection to home. Clearly, astronauts also want to celebrate birthdays and mark other important occasions in space, just like here on Earth. Perhaps even more so – personal celebrations remind us of home, of normal and ordinary life. And celebrations are always associated with treats and sweets. This only further confirms the significant emotional role that food plays in our lives.

I’m very happy that our products became part of such a historic mission. It’s proof that innovations from a small country can have a place in major space projects," says L. Kaziukonienė.

Contributing to the development of farming solutions in space

The Lithuanian company has specialized in the development of freeze-dried food for extreme environments for several years: producing snacks for European astronauts and creating functional snacks designed for the difficult physical conditions of soldiers fighting in Ukraine.

The company, working closely with the European Space Agency (ESA) and the French Space Agency (CNES), and their partners in Lithuania, "Biordico," are also seeking ways to efficiently integrate Lithuanian-made freeze-dried products enriched with innovative proteins with ingredients grown freshly in space, ensuring that astronauts' diets are well-balanced and complete.

"We're increasingly discovering how and why the integration of our freeze-dried food technologies with the space farming systems developed by French scientists can significantly change astronauts' daily lives. I believe and hope this partnership will bring long-term changes," said L. Kaziukonienė.

Alain Maillet, a space physiologist at the French Space Medicine Institute (MEDES), and Thierry Varlet, a space innovation expert at "SpaceshipFR," are currently developing innovative food production solutions that will soon allow astronauts on Mars and Moon missions not only to cook full meals but also to grow their own greens, vegetables, and breed fish.

"For decades, astronauts have eaten freeze-dried and thermally processed products. Freeze-drying is a wonderful technology, and such food is perfect for space because it’s lightweight, compact, nutritious, and has a long shelf life. However, for long-term missions, that will not be enough.

If we want astronauts to live on Mars for years, we must give them the ability to eat real food, fresh vegetables, natural protein sources, and cook full meals that remind them of homes and life on Earth," said A. Maillet.

French scientists are developing hydroponic and aquaponic systems that will allow plants to be grown without soil and fish to be bred. Smart greenhouses with artificial intelligence technology are being created to optimize vegetable and herb cultivation in space, ensuring a constant supply of fresh products. Meanwhile, new space culinary technologies will allow astronauts to cook, bake, and stew food in microgravity.