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The ocean route from Felixstowe to Suape is particularly advantageous for transporting fresh produce and chilled food due to its capacity to accommodate large shipments while maintaining optimal temperature controls. This journey ensures that refrigerated and frozen food items arrive in excellent condition, minimizing spoilage and waste. Additionally, the route benefits from established shipping lanes that enhance reliability and efficiency for the delivery of perishable goods. By utilizing this maritime corridor, businesses can effectively meet consumer demand for high-quality, fresh food products.
Felixstowe boasts a state-of-the-art port with advanced facilities designed for handling temperature-sensitive cargo, ensuring that chilled and frozen items are stored and transported under strict climate control. The port's infrastructure includes specialized containers and robust logistics support that streamline the loading and unloading process. At the destination, Suape is equipped with modern cargo handling systems and dedicated cold storage facilities, enabling efficient distribution of fresh and frozen food products throughout the region. These strategic advantages at both ports facilitate a seamless supply chain for perishable goods.
Comparative analysis of origin and destination capabilities.
Shippers must ensure full compliance with United Kingdom export control regulations, including dual-use licensing where applicable.
Imports are subject to Brazilian customs clearance procedures, including advance cargo information and proper NCM (Mercosur tariff) classification
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Felixstowe, UK to Suape, Brazil, anticipate significant delays due to South Atlantic cyclone risks (November-March) and river flooding (October-March). Build in extra buffer days for transit times and avoid tight delivery windows, especially during peak periods like the Black Friday and Cyber Monday surge (October-December). Additionally, reserve vessel space well in advance to mitigate capacity shortages and monitor routes based on weather forecasts to ensure timely arrivals.
When shipping fresh produce, robust packaging is vital to control temperature and moisture. We recommend using thermal liners with phase-change packs for refrigerated food and dry ...
Keeping the cold chain for fresh produce necessitates tightly controlled handling. Minimize door-open time during loading and unloading so frozen goods does not warm or condense. I...
For larger volumes of fresh food, booking the correct container type is key. We recommend refrigerated ISO containers for mixed loads of chilled beverages and frozen food that must...
Exporting refrigerated food often involves additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-co...
Before pickup, stage perishable goods at the correct temperature: typically 0–4°C for chilled beverages and −18°C or below for Frozen food. Avoid storing fresh food directly on the...
Moving perishable goods successfully necessitates a continuous cold chain. Use Insulated packaging with the right amount of gel packs for refrigerated food or dry ice for frozen goods, pre‑chill products before packing, and choose a expedited service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as Reefer cargo.
Yes, Frozen food can in many cases be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines impose limits on how much dry ice is allowed per package and per shipment, and labels must show the net weight of dry ice and UN1845 markings. We recommend checking carrier and destination rules in advance and combining dry ice with insulated packaging to keep reefer cargo at temperature while staying within dry‑ice limits.
Standard cargo policies may limit coverage for temperature-related loss on chilled food and frozen food. We recommend arranging a policy that specifically covers temperature deviation and spoilage, and declaring the full value of your refrigerated food shipment. Keep packing records and temperature logs; insurers often require proof that correct handling was used before honoring claims.
Most refrigerated food should stay between 0–4°C, while many frozen goods products must remain at −18°C or colder. Exact ranges depend on the product type and local regulations. Always check requirements for each item and specify the target range on booking instructions and labels so your Reefer cargo is set correctly.
You can sometimes mix fresh food and frozen goods in the same load, but only if your container or vehicle can maintain separate temperature zones. Chilled food typically needs temperatures above freezing, while Frozen goods must stay well below zero. If only one temperature setpoint is available, most logistics providers recommend separating them into different temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.
Fresh & Frozen Food requires temperature-controlled containers to maintain the integrity of the products during the 7548km ocean freight journey. It is essential to monitor and manage the temperature throughout transit to prevent spoilage.
Shipments of Fresh & Frozen Food must comply with Brazil's health regulations, including obtaining the necessary import permits and ensuring that products meet the Brazilian Ministry of Agriculture's standards for food safety and quality.
DNA offers scalable capacity for seasonal spikes as part of our ground transportation solutions.
DNA offers warehousing and distribution with inventory management and reporting, B2B pick/pack and palletization, cross-docking, transloading, and partnered facilities in key logistics hubs.
Yes, DNA offers global shipment support for hardware, electronics, and high-value IT assets with secure handling.
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