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Nutrition Engineered for Survival

First in Emergency Food in Every Way

Founded in 1984, SOS Food Lab was the first manufacturer of food rations in North America. To this day, we remain the only manufacturer of emergency food rations that prepares each batch using wholesome, raw ingredients in our Miami headquarters. SOS maintains manufacturing and distribution centers on the east & west coasts of the United States, strategically located near modern international seaports to ensure that shipments go out daily, without fail. We work with 200+ distributors worldwide to further ensure supplies remain available year-round, around the globe. While our facilities meet the unofficial industry “gold standard” set by the Coast Guard, our manufacturing process and products currently hold nine certifications (see list below), with more on the way. For more information about the certifications we hold, please Contact Us.

As a company with a conscience, SOS Food Lab plays an active role in rescue operations and humanitarian efforts in on virtually every continent on earth.

International Certifications & Credentials

Our staff, facilities and merchandise meet the most rigorous criteria for sanitation, packaging, quality and taste. But don’t take our word for it: we hold the following certifications, with more on the way.

USCG Approval No: 160.026/65/0
USCG Approval No: 160.026/69/0
USCG Approval No: 160.046/24/0
USCG Approval No: 160.046/25/0
USCG Approval No: 160.046/36/0
Maritime New Zealand Approval No: LSA/EFWR/2015/1
Lloyd's Register Approval No: MCA 1550004
Lloyd's Register Approval No: S150025
Lloyd's Register Approval No: S150026
Lloyd Register Food Safety Certification FSSC 22000


Douglas H. Banks


Mr. Douglas Banks has a career that has spanned the last 40 years in Engineering Sales, Design, Engineering Management, Manufacturing Management, Operations Management and Executive Leadership.  Doug has extensive experience in Business Lean Transformation and has led several company acquisitions and divestitures, and is the principal owner in a management consulting business.  Doug enjoys multiple outdoor and family activities as well as automotive restorations.

Douglas Banks holds a BS in Mechanical Engineering from the University of Maine, and a Masters in Management from Rensselaer Polytechnic Institute in Hartford, CT.  He has certifications in Lean Transformation and Six Sigma.

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David Mills


Mr. Mills has been with SOS Food Lab for over a decade. As Global Sales Manager, David oversees corporate sales, new product development and private label programs. While on the job, David thoroughly enjoys solving issues for customers, but when away from the office, he enjoys fishing, cooking and, of course—eating.

Mr Mills holds a BS in Business Administration degree from Louisiana State University.


Ludwig Kahn


Mr. Ludwig Kahn is our Head of Accounting. He has over 35 years of accounting experience with many different industries and services. Ludwig is adept at creating good relationships with customers as well as vendors. While away from the office, Ludwig enjoys spending time with his wife of 46 years his twin sons and his third son, daughter in law and grandson. He also enjoys watching as well as playing sports.

Ludwig Kahn holds a BS in Accounting from Fairleigh Dickinson University.