Natural disasters, exacerbated by climate change, pose significant threats worldwide. Each year, there are hundreds natural disasters (emergencies) globally that cripple economics, destroy crops, and shift millions. Immediately after a natural disaster, preliminary aid is food, water, sanitation, and shelter(1). New Zealand typically faces natural disaster risks such as earthquakes, floods, tsunamis, and even volcanoes to consider. According to the World Health Organisation (WHO) guidelines, ‘food supply should be adequate to cover the overall nutritional needs of all population groups in terms of quantity, quality, and safety. In an emergency, an adequate food ration meets the population’s minimum energy, protein and fat requirement for survival and light physical activity. An adequate food ration is also nutritionally balanced, diversified, culturally acceptable, fit for human consumption and suitable for all sub-groups of the population’(2,3). In the initial research, we could not find any market available emergency food that is based on nutrient-rich milk powder. In addition, though emergency food is called survival food, the taste and nutritional profile could be improved. The aim of the study was to develop prototypes that meet the criteria of the WHO guidelines for food and nutrition in emergencies, taste acceptable and cost effective, have good nutrient profiling score and 10+ years shelf-life; in partnership with GMP Dairy Ltd. Using mainly New Zealand ingredients (e.g. oatmeal, cornflour maize, cranberries) including milk powder (whole- and skim- milk powder content was approximately 27%), formulas were computed with different combination and composition with potential ingredients. Nutritional analysis was conducted referring to the Concise New Zealand Food Composition Tables to ensure essential nutrient provision in the formulas. Three powder-form prototypes were developed based on the WHO guidelines in terms of energy, protein, fat, and vitamins. The bench trials were conducted to check the uniformity when adding water, and the taste acceptability. Of each prototype (oatmeal-wheat, chickpea-wheat, chickpea-maize), energy intake was 2124 kcal, 2118 kcal, 2103 kcal per person/day; in which energy from protein (in g and in % kcal) was (61g, 11.5%), (63g, 12%), (62.9g, 12%); energy from fat (in g and in % kcal) was (41g, 17%), (40g, 17%), (39g, 17%); respectively. Vitamins were added to the formulas (VA: VB1: VB2: VB3: VC: VD ≈ 500μg: 0.9mg: 1.4mg: 12mg: 28mg: 3.8μg). The prototypes were acceptable in taste and had a nutritional health star rating of 3.5 (on a scale of 0.5 to 5). The further work is a refinement of the ration to meet specific considerations for vulnerable persons, and handling large-scale production, packaging for 10+ years shelf-life, and distribution of emergency food products. The successful outcomes of the research will have considerable potential in production. It is beneficial for the population.