Seedless Red Raspberry Fruit Paste
Seedless red raspberry paste produced by cooking strained puree with sugar for smooth texture in fillings. Under 2007.99.65.10 as cooked red raspberry paste, not homogenized infant food. Heat treatment defines heading per chapter note.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If preserved in syrup without cooking
Non-cooked fruit in syrup goes to heading 2008.
If homogenized for dietetic/infant use ≤250g
Precedence for finely homogenized infant preparations.
If frozen puree, uncooked
Frozen fruit purees classify separately from cooked pastes.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Submit straining and cooking process flowcharts for customs verification
• Ensure allergen labeling for cross-contamination risks with other berries
Related Products under HTS 2007.99.65.10
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.
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.