Mixed Berry Paste
Paste from cooking mixed berries (blueberry, raspberry, blackberry) with sugar for concentrated flavor. HTS 2007.99.65.35 as other cooked fruit pastes, not specific berry mixes. Used in confectionery fillings.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If specific mixtures like strawberry-raspberry
Certain mixed fruit preparations have dedicated subheadings.
If low viscosity, seen as grape juice
Grape-based products often reclassified under 2009.
If with dairy or yogurt cultures
Fruit preparations with probiotics shift to 2106.
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Import Tips & Compliance
• List predominant fruit for potential specific heading review
• Ensure no added spirit per chapter note for heading 2007
• Retail vs bulk packing affects potential set classifications
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.