Strawberry Fruit Puree Paste
A cooked strawberry puree paste with added sugar, used in baking and confectionery. It falls under HTS 2007.99.65 as a fruit paste obtained by cooking, not specified elsewhere in heading 2007. The product has a thick consistency from heat treatment reducing water content.
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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 finely homogenized for infant food in containers ≤250g
Homogenized infant fruit preparations take precedence per subheading note, regardless of small added ingredients.
If frozen fruit pulp not cooked
Uncooked frozen fruit pulps fall under mixtures of fruit/nuts, excluding cooked pastes.
If cherries and containing added spirit
Cherry pastes with >0.5% alcohol shift to heading 2008 for spirit-containing fruit preparations.
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Import Tips & Compliance
• Verify cooking process documentation to confirm heat treatment for viscosity increase, as per chapter note for heading 2007
• Label net weight and Brix value if applicable; ensure no alcohol content exceeds 0.5% vol to avoid chapter 22 reclassification
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.