Klinge Corp invited to post on Intermodal Europe’s blog

Intermodal Europe invited Klinge Corporation to prepare a piece for their new blog entitled “The Future of Intermodalism” which serves as a forum for industry figures to post their thoughts on the current state of the intermodal industry. Intermodal Europe is the world’s leading exhibition and conference for all companies associated with the container and intermodal industries.

Allan Klinge, M. Ed., CAPM, serves as Senior Project Manager for Klinge Corporation. Allan manages large government and commercial contracts for special refrigerated transportation equipment. He holds a bachelor’s from Dartmouth College and a graduate degree from Harvard University.

Sarah and Allan Klinge were delighted to participate in the blog. They prepared a piece called “Sluggish growth means companies are finding innovative ways to cut supply chain costs” where they shared their thoughts on the future of intermodalism.

With the International Monetary Fund reporting that the global economic recovery is slowing, the Klinge’s contend that one way companies are looking to reduce costs is to shift to transport by container ship instead of expensive air shipment.

In the pharmaceutical industry, companies are looking to transport their cold chain supplies in redundant refrigerated containers and freezer equipment such as those provided by Klinge Corporation. In the past, pharmaceutical companies did not want to risk losing their cargo due to the high value of the goods. With numerous fail-safes in place, Klinge Corporation’s equipment provides the ultimate peace of mind when shipping expensive and temperature-sensitive goods.

Sarah Klinge, CAPM, is the Marketing Manager for Klinge Corporation. Sarah is responsible for managing and coordinating marketing activities and developing and executing marketing plans and programmes. She holds a bachelor’s degree from Wheaton College.

Sarah and Allan Klinge also discussed in their piece that the seafood industry is investing in freezing equipment as a way to reduce costs. Food processing companies and logistics providers across the globe are turning to freezing equipment instead of air-shipping fresh seafood. Studies have shown that freezing to an ultra-low temperature using Klinge Corp’s Deep Freezer does not compromise color, texture, or taste. In fact, freezing seafood to an ultra-low temperature increases shelf-life and matches the characteristics of fresh seafood.

Read more of Sarah and Allan’s piece on the Future of Intermodalism.