Shipping Bottled Drinks from Valencia to New York via Ocean Freight

Moisture-sensitive shelf-stable food necessitates moisture-resistant inner packaging such as poly bags inside sturdy outer cartons. We recommend adding Desiccant packs and using clear handling labels on all Packaged groceries shipments, especially when moving through humid or coastal routes.

You are allowed to ship shelf-stable food with drinks together if all items are properly cushioned and Liquids are placed at the bottom of the carton. We recommend using separate inner boxes for Bottled drinks so that any leak does not damage surrounding packaged groceries.

Most international shipments of packaged groceries typically need detailed invoices listing full product descriptions, HS codes, and values. Depending on the destination and type of snacks, you May also need Health certificates and origin documentation, especially for Bottled drinks.

For shelf-stable food with medium fragility and mixed ambient food and drinks, insurance providers typically recommend comprehensive cargo cover that includes Leakage, breakage, and contamination. Be sure to Declare the full value of your beverages and Document packaging standards, as insurers may assess packaging quality when processing claims.

Most processed food and standard snacks are shipped in non-refrigerated transport as long as you Avoid extreme heat and freezing. We recommend checking manufacturer guidelines on heat sensitivity, especially for Chocolate snacks, and planning transit to minimize exposure to very hot or very cold environments.

Shipments of packaged food from Valencia to New York require specific documentation, including a commercial invoice, packing list, and potentially a phytosanitary certificate, depending on the type of food. Additionally, compliance with FDA regulations is necessary, which may include prior notice requirements for food imports.

Packaged food should be properly sealed and stored in climate-controlled containers to prevent spoilage during transit. It's important to consider the stability of the food products with respect to temperature and humidity levels during the ocean journey, as these can affect the quality of shelf-stable foods.

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