Peach Fruit Paste
Cooked peach paste sweetened for bakery use. Falls under HTS 2007.99.65 for other fruit/nut pastes from cooking process. Viscosity achieved via atmospheric heat treatment.
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More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If whole/diced peaches, not paste
Preserved peaches in pieces exclude purees/pastes.
If specific citrus marmalade
Dedicated citrus subheadings precede general other.
If frozen strawberries/other berries
Frozen fruit excludes cooked pastes.
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Import Tips & Compliance
• Document Brix value per subheading note if near juice thresholds
• Separate nut purees in mixed products to avoid blended classification
Related Products under HTS 2007.99.65
Apricot Cooked Puree
Cooked apricot puree with sweetening matter, ideal for fillings in pastries. Classified in 2007.99.65 as other fruit pastes obtained by cooking, not fitting specific fruit subheadings. Heat treatment ensures the required viscosity increase.
Plum Fruit Puree
Cooked plum puree paste with sweetening for jams and fillings. Under 2007.99.65 as other cooked fruit pastes. Not a specific subheading fruit.
Blueberry Paste for Baking
Cooked blueberry fruit paste sweetened, designed for bakery applications. Fits 2007.99.65 for other fruit pastes from cooking. Thickened by heat reduction.
Nut-Apple Fruit Paste
Cooked paste blending apples and nuts with sugar for spreads. Under 2007.99.65 as fruit/nut pastes obtained by cooking, not specific. Heat-treated for thickness.
Kiwi Fruit Puree Paste
Cooked kiwi puree paste with added sweetening for yogurt and ice cream. HTS 2007.99.65 for other fruit pastes from cooking process. Viscosity via reduced pressure heat.
Gooseberry Cooked Paste
Traditional gooseberry paste cooked with sugar for pies. Classified 2007.99.65 as other fruit pastes. Meets cooking definition for heading.