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OverviewTARIC NomenclatureClassification GuideBTIEU Classification RulingsCJEU Case Law - Tariff ClassificationMarket IntelligenceOrigin of GoodsExport ControlCBAM CalculatorEUDR CheckerClassifyAI SHCustoms ValueIncoterms® 2020
Overview

Tariff Classification

TARIC Nomenclature
Classification Guide
BTI
EU Classification Rulings
CJEU Case Law - Tariff Classification
Market Intelligence

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Origin of Goods
Origin guides

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Environmental

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OverviewTARIC NomenclatureClassification GuideBTIEU Classification RulingsCJEU Case Law - Tariff ClassificationMarket IntelligenceOrigin of GoodsExport ControlCBAM CalculatorEUDR CheckerClassifyAI SHCustoms ValueIncoterms® 2020
Overview

Tariff Classification

TARIC Nomenclature
Classification Guide
BTI
EU Classification Rulings
CJEU Case Law - Tariff Classification
Market Intelligence

Origin of Goods

Origin of Goods
Origin guides

Export control

Export Control

Environmental

CBAM Calculator
EUDR Checker

Tools

ClassifyAI SH/TARIC
Customs Value
Incoterms® 2020
ClassifyAI SH/TARIC

Automated tariff classification with GRI justification

Classify a product
Need help?

Ask a question about this code or find a tariff classification expert.

Ask a question
  1. The Trade Hub
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  3. Rulings

EU Classification Rulings

Official tariff classification decisions published by the European Commission

See also

TARIC Nomenclature

25 000+ codes

BTI

1 000 000+ BTI

Classification Guide

1 095 HS4

6 Rulings

2017/960
2103909000

Sweetened vanilla bean extract

This product is a liquid extract of vanilla beans, composed of water, alcohol (35% vol. as solvent), and sugar (5% by weight), exhibiting a cloudy brown color, an intense vanilla aroma, and a sweet alcoholic taste. It is intended for culinary flavoring and is packaged retail in 100 ml bottles. It falls under extracts and essences for the food industry (generally heading 3302 or 2106 depending on composition and presentation), subject to regulations on foodstuffs, additives/flavors, and alcohol legislation (excise duties, labeling). Regulatory references include Regulation 2017/960.

Jun 2, 2017

2015/185
2103909000

Fruit preparation

Red, viscous food product made from whole and chopped strawberries (38%), sugar (48%), water (13%), with added pectin and citric acid in small quantities, obtained by vacuum cooking to concentrate the preparation. Packaged in a 2 kg plastic bag, intended for use as a sauce or topping for desserts. This product falls under sweet fruit preparations such as jam or filling, subject to food regulation (hygiene, additives, labeling), with REACH compliance applicable only to the packaging material.

Feb 2, 2015

442/2013
2103909000

Shiro miso

Homogeneous, soft, and spicy food paste mainly composed of soybeans (43%) and rice (43%), supplemented with salt (12%) and water, obtained through fermentation with a koji mold. This 'Shiro miso', characterized by its salty and spicy taste, is used as an ingredient in Japanese cuisine, notably for seasoning or preparing broths, sauces, and other traditional dishes. Fermented product ready for use, subject to food labeling requirements.

May 7, 2013

724/2008
2103909000

Spicy sauce

This is a liquid sauce made from salted and fermented peppers for three years, then mixed with vinegar. It is available in several varieties, including a green chili version. This ready-to-use product is intended for seasoning and food accompaniment. Its long fermentation process gives it a distinctive flavor. It falls under prepared food sauces, subject to ingredient labeling, regulations on additives and preservatives, and applicable hygiene standards for fermented products.

Jul 24, 2008

1510/96
2103909000

Item 2: Food-preparation, in the form of a powder, consisting by weight of: 30- 35 % powdered whey, 20-25 % powdered cheese, 15-18 % salt, 8-10 % onion and garlic, 8-10 % powdered buttermilk, 3-4 % lactic acid and citric acid, <1 % parsley, <0,5 % extract of paprika, <0,5 % spice, <0,25 % soyabean oil and <0,5 % silicon dioxide. This product is used as seasoning in the manufacture of snack-foods.

Classification is determined by General Rules 1 and 6 for the interpretation of the combined nomenclature and by the wording of CN codes 2103, 2103 90 and 2103 90 90. Documented CN 2026 code: 21039090.

Jul 26, 1996

314/90
2103909000

Item 3: Preparation in the form of a powder, for the manufacture of a sauce for a noodle- dish simply by adding milk or water. Composition by weight: 48 % of powdered cheese, 20 % powdered whey, 8 % various seasonings and kitchen herbs, 6 % powdered buttermilk, 6 % modified starch, 4 % powdered cream, 4 % wheat flour, 4 % various flavourings, including cooking salt

Classification is determined by the provisions of General Rules 1 and 6 for the interpretation of the combined nomenclature and the texts of CN codes 2103, 2103 90 and 2103 90 90. In particular because of the presence of flour and starch which act as binders, the product is a preparation for a sauce and not a seasoned grated or powdered cheese Documented CN 2026 code: 21039090.

Feb 5, 1990