Blueberry Fruit Puree
Cooked blueberry puree reduced by heat treatment for bakery applications. Under 2007.99.65.35 for other fruit purees obtained by cooking. Smooth texture without visible fruit pieces.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If cranberry mixtures
Cranberry-based pastes specifically in 2008.93.
If frozen vegetables with fruit
Hybrid veg-fruit frozen products in Chapter 7.
If higher sugar content as marmalade
Marmalades with gelling agents in separate subheading.
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Import Tips & Compliance
• Viscosity tests confirm cooking per chapter note definition
• FDA registration for facilities producing fruit pastes
• Avoid infant labeling to prevent 2007.10 precedence
Related Products under HTS 2007.99.65.35
Strawberry Fruit Paste
A thick strawberry paste obtained by cooking strawberries with sugar to create a concentrated spreadable product. Classified under HTS 2007.99.65.35 as a fruit paste produced by cooking, not qualifying as jam or jelly. Ideal for baking or as a filling in pastries.
Apricot Puree Paste
Concentrated apricot puree paste made by cooking fresh apricots and reducing to a thick consistency with added sugar. Falls under HTS 2007.99.65.35 as other fruit pastes obtained by cooking, distinct from jams. Used in confectionery and yogurt production.
Raspberry Fruit Puree
Cooked raspberry puree with reduced water content and added sweetening matter, forming a smooth paste-like texture. Classified in 2007.99.65.35 as other fruit purees obtained by cooking. Commonly used in ice cream and beverage manufacturing.
Peach Fruit Paste
Thick peach paste produced by cooking peaches to evaporate water and concentrate flavors, with minimal added sugar. HTS 2007.99.65.35 covers this as other cooked fruit pastes not elsewhere specified. Popular in baby food blends and desserts.
Blackberry Paste
Concentrated blackberry paste from cooked berries, suitable for spreading or as a baking ingredient. Falls under 2007.99.65.35 for other fruit pastes obtained by cooking. Not homogenized for infants, distinguishing from 2007.10.
Plum Cooking Puree
Industrial plum puree obtained by cooking to increase viscosity, used in jam production. Classified as other fruit puree under HTS 2007.99.65.35 due to cooking process. Bulk packed for food manufacturers.