Red Raspberry Fruit Paste for Baking
A cooked red raspberry paste with added sugar, used as a filling for pastries and cakes. It falls under HTS 2007.99.65.10 as a fruit paste obtained by cooking, specifically for red raspberry, not homogenized for infants. The product has a thick consistency from heat treatment reducing water content.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If finely homogenized for infants in containers ≤250g
Homogenized preparations for retail sale as infant food take precedence per subheading note.
If
Uncooked frozen red raspberries classify as frozen fruit, not cooked pastes.
If preserved by processes other than cooking, like vinegar pickling
Fruit preserved without cooking falls in heading 2008, not 2007.
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Import Tips & Compliance
• Verify Brix value and cooking process documentation to confirm classification under heading 2007
• Label ingredient list clearly, including sugar content, to meet FDA food import standards
• Avoid misclassification as juice by ensuring no free liquid; common pitfall for thin purees
Related Products under HTS 2007.99.65.10
Organic Red Raspberry Puree for Confectionery
Organic red raspberry puree cooked with minimal sweeteners for use in chocolates and candies. Classified in 2007.99.65.10 due to cooking process increasing viscosity and red raspberry specificity. Not suitable for infant feeding, distinguishing from homogenized subheadings.
Red Raspberry Coulis Paste
Thickened red raspberry coulis paste obtained by cooking, used in gourmet desserts and sauces. Fits HTS 2007.99.65.10 as other red raspberry pastes/purees from cooking, with added sweetening matter. Excludes infant homogenized types.
Red Raspberry Jam Paste Base
Concentrated red raspberry paste base from cooking, used by jam manufacturers before final gelling. Classifies in 2007.99.65.10 for other red raspberry pastes with added sugar. Cooking increases viscosity as per chapter definition.
Diet Red Raspberry Puree Paste
Low-sugar red raspberry puree paste cooked for dietetic uses excluding infants, sweetened with alternatives. HTS 2007.99.65.10 applies as cooked red raspberry paste without infant homogenization. Distinguishes from 2007.10 subheading.
Red Raspberry Paste for Yogurt Filling
Cooked red raspberry paste designed for blending into yogurt, with controlled sugar for dairy applications. Falls under 2007.99.65.10 as other red raspberry pastes from cooking process. Not a set with dairy.
Concentrated Red Raspberry Cooking Paste
Highly concentrated red raspberry paste from cooking, used in sauces and beverages. HTS 2007.99.65.10 for red raspberry pastes not elsewhere specified. Chapter note confirms cooking definition.