
Express transit times and competitive rates for your Perishable Goods cargo
United States
Chile
The air route from Newark to Santiago is ideal for transporting fresh produce and chilled food, ensuring minimal exposure to temperature fluctuations. Utilizing air freight allows for rapid delivery, which is crucial for maintaining the quality and freshness of refrigerated and frozen items. This route also benefits from direct connections, reducing handling times and potential delays. As a result, businesses can confidently meet consumer demand for high-quality, perishable goods.
Newark Liberty International Airport is equipped with advanced cargo facilities, including dedicated cold storage units designed specifically for perishable items. In Santiago, Arturo Merino Benítez International Airport features modern infrastructure that supports efficient customs processing for fresh and frozen food imports. Both airports are strategically located to facilitate quick distribution to local markets, enhancing the supply chain for fresh food products. This robust infrastructure ensures that all temperature-sensitive shipments are handled with the utmost care and efficiency.
Comparative analysis of origin and destination capabilities.
Shippers must comply with U.S. Export Administration Regulations (EAR) and check parties against U.S. denied and restricted party lists.
All inbound shipment can face customs inspection and must include detailed commercial documentation and airway bills
DNA Expert Assessment
Very High - Complex Regulatory Environment
High - Fragile/Moisture Sensitive
When shipping from Newark to Santiago, expect significant challenges during peak seasons. Secure vessel space and inland transport capacity well in advance, especially during the South America fruit export peak (January-May, September-December) and the soy harvest export peak (February-June). Build in extra buffer days to account for potential delays due to congestion at export terminals and monitor closely with carriers for real-time updates. Additionally, avoid critical delivery deadlines during the North American winter storm season (December-March) to mitigate risks associated with weather disruptions.
When shipping fresh produce, Proper packaging Is essential to control temperature and moisture. We recommend using Insulated cartons with Gel packs for chilled beverages and dry ic...
Keeping the cold chain for Refrigerated food Requires tightly controlled handling. Minimize door-open time during loading and unloading so Reefer cargo does not warm or condense. W...
For larger volumes of fresh food, Using the correct container type is Essential. We recommend Integrated reefer containers for mixed loads of Refrigerated food and frozen food that...
Exporting Perishable goods often Requires additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-con...
Before pickup, stage Fresh food at the correct temperature: typically 0–4°C for Refrigerated food and −18°C or below for Frozen food. Avoid storing Fresh produce directly on the fl...
Moving Fresh food successfully Requires a continuous cold chain. Use Insulated packaging with the right amount of gel packs for Chilled food or dry ice for Frozen food, pre‑chill products before packing, and choose a time‑definite service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as temperature-controlled freight.
Yes, frozen goods can Usually be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines Set 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 Frozen food at temperature while staying within dry‑ice limits.
Standard cargo policies may limit coverage for temperature-related loss on Perishable goods and Frozen goods. We recommend arranging a policy that specifically covers temperature deviation and spoilage, and declaring the full value of your Reefer cargo. Keep packing records and temperature logs; insurers often require proof that Proper packaging was used before honoring claims.
Most refrigerated food should stay between 0–4°C, while many Frozen food products must remain at −18°C or colder. Exact ranges depend on the product type and local regulations. Always Confirm 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 food in the same load, but only if your container or vehicle can maintain separate temperature zones. Fresh produce typically needs temperatures above freezing, while Frozen goods must stay well below zero. If only one temperature setpoint is available, We recommend separating them into different Reefer cargo shipments to avoid freezing perishable goods or partially thawing frozen items.
Fresh and frozen food shipments require strict temperature control during transit, with refrigerated goods maintained at 0-4°C and frozen goods at -18°C or lower. It is essential to use insulated packaging and temperature monitoring devices to ensure product integrity throughout the 8251 km journey.
Shipments of fresh and frozen food must comply with both U.S. and Chilean regulations, including obtaining necessary health certifications, phytosanitary certificates for plant-based products, and compliance with Chile's food safety standards. Import permits may also be required, and all documentation must be accurately completed to facilitate customs clearance.
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Users can download shipment-level data, invoices, event histories, and landed costs in Excel or PDF format, structured for finance audits, operations tracking, customer service updates, and performance analysis.
Yes, DNA manages urgent, oversized, or specialized shipments, including temperature-sensitive cargo, high-value electronics, and complex FF&E rollouts across all modes.
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