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N359792 · 2026-04-07 — The tariff classification of Brown Butter from Finland
In lieu of samples, product descriptions and illustrative literature were provided. The subject merchandise is “Brown Butter,” a product composed of 97 percent clarified butter and 3 percent skim milk powder. During production, the clarified butter and skim milk powder are chopped, weighed, browned, sieved, cooled, mixed, packaged, and further cooled. The finished product is refrigerated during transportation and upon importation into the United States. The product is packaged for retail or food service sale in 20-gram single servings, 60-gram sausage-style wraps, 200-gram blocks, and…
N302241 · 2019-03-01 — The tariff classification of Cheese Flavor Pastes and Cultured Cream Flavor Paste from New Zealand
The samples submitted were examined and disposed of. The subject merchandise is described as cheese flavor pastes (CH403, CH440) and cultured cream flavor paste (C742). CH403 and CH440 are composed of cream, milk solids, salt, enzymes and cultures. C742 is composed of cream, water, natural flavor, enzymes and cultures. You state that CH402 and CH440 are made from dairy ingredients that have been fermented and enzyme modified to create an intense mature cheddar cheese profile. C742 is made from cream that has been fermented, enzyme modified, and to which “flavor top notes” have been added to…
R01685 · 2005-05-22 — The tariff classification of confectionery butter mixes from Australia or New Zealand.
In your correspondence dated March 23, 2005 you requested a tariff classification ruling. The goods at issue are two confectionery butter mixtures, which will be imported refrigerated, in containers ranging from 25-kg corrugated fiberboard cartons to 1,250 kg. bulk transport containers (totes). The butter component in these blends may be a product of Australia or New Zealand. These products will be utilized in bakery, ice cream, confectionery and other food applications. Their compositions are as described in the following paragraphs. Confectionery Mix Butter 9901 is a blend of 99…
R01558 · 2005-03-29 — The tariff classification of a confectionary mixture from New Zealand.
The product is described as a confectionary mix. The product is said to be a spreadable water-in-oil type emulsion and to consist of 80.5 percent milk fat, 15.6 percent moisture, 1.6 percent salt, 1.3 percent sucrose and 1.1 percent milk solids. The product will be used in the manufacture of confectionary products and imported in 25-kilogram polyethylene lined cardboard cartons. This product is neither “butter,” as defined in note 2(a) to Chapter 4, nor a “dairy spread,” as defined in note 2(b) to Chapter 4. The product does, however, have the composition of butter and, except for a small…
h85465 · 2001-09-05 — The tariff classification of food preparations from Italy.
Samples and descriptions of the manufacturing processes were submitted with your letter. The samples were examined and disposed of. Butter Truffled Sauce (Salsa di Burro al Tartufo) is an ivory-colored, semi-solid product with small black particles suspended in the mass. It consists of butter with added black truffle, salt, and white truffle flavoring. The black truffle particles constitute one percent of the product, by weight. Ground Truffle (Tartufo Macinato) is a soft, creamy, brown-colored product with small black specks, said to be composed of black truffles (70 percent) sunflower seed…
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