Sugar Coated Gummy Bears
Soft gelatin candies coated in a crunchy sugar shell, containing over 65% sugar by dry weight. These qualify under HTS 2106.90.94.00 as food preparations NESOI with high sugar content, distinct from pure confectionery in Chapter 17 due to their composite fruit-flavored gelatin base.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If consisting primarily of boiled sugar without significant composite additives
Pure sugar confectionery without substantial non-sugar food components falls under Chapter 17 sugar confections.
If fruit-based jams or jellies repackaged as candy
Predominantly fruit preserves shift to Chapter 20 prepared fruits classification.
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Import Tips & Compliance
• Verify dry weight sugar content exceeds 65% via lab analysis to confirm Chapter 21 classification over Chapter 17
• Include detailed ingredient lists and nutritional panels on labels to meet FDA food import requirements
• Avoid misclassification as Chapter 17 candies by documenting composite preparation process
Related Products under HTS 2106.90.94.00
Fruit-Flavored Hard Candies
Hard boiled candies with fruit flavors and over 65% sugar by dry weight, prepared from sugar syrups with flavor extracts. Classified in 2106.90.94.00 as NESOI food prep due to flavoring complexity beyond simple sugar products.
Sugar Mint Chews
Chewy mint candies with crystalline sugar coating exceeding 65% dry weight sugar. Falls under 2106.90.94.00 as other high-sugar food preparations not specifically provided for elsewhere.
Caramel Filled Chocolates
Chocolate pieces with liquid caramel centers, total sugar content over 65% dry weight. NESOI classification in 2106.90.94.00 due to combined chocolate-caramel preparation beyond Chapter 18 chocolate scope.
Sugar Coated Licorice
Twisted licorice ropes coated in granulated sugar, exceeding 65% sugar by dry weight. Classified 2106.90.94.00 as composite candy preparation not purely Chapter 17.
Fruit Jelly Slices with Sugar Dusting
Gelatin fruit slices dusted heavily with sugar, resulting in over 65% dry weight sugar. 2106.90.94.00 applies as prepared fruit-gelatin composite beyond Chapter 20 jams.
Nougat Bites
Soft nougat pieces with nuts and sugar coating, over 65% sugar by dry weight. NESOI food preparation in 2106.90.94.00 due to complex sugar-protein matrix.