Coffee creamer Hs Code

Coffee creamer harmonized system code

Product Overview Coffee creamer, classified under HS Code 210690, is a non-dairy additive designed to enhance the flavor and texture of brewed coffee. It typically consists of emulsified fats, sweeteners, stabilizers, and flavoring agents, formulated to provide a creamy consistency without the use of milk solids. Physically, coffee creamers are available in liquid, powdered, or concentrated forms, with moisture content varying accordingly—powdered types generally contain less than 5% moisture, while liquid variants maintain a shelf-stable formulation through pasteurization or UHT processing. The product exhibits high solubility, uniform dispersion in hot liquids, and consistent organoleptic properties, ensuring quality and consumer acceptance. Within HS Code 210690, coffee creamers are categorized alongside other food preparations not elsewhere specified or included, encompassing subcategories such as flavored creamers, non-dairy whiteners, and specialty formulations. Commercially, these products serve food service operators, retail markets, and food processing industries by providing a shelf-stable, convenient alternative to fresh dairy, enhancing beverage profiles while meeting dietary and storage requirements. The value proposition lies in extended shelf life, ease of use, and formulation flexibility, positioning coffee creamer as a critical ingredient in global coffee consumption chains. HS Code Classification & Trade Specifications The full HS Code 210690 falls under Chapter 21—“Miscellaneous Edible Preparations,” Heading 2106—“Food preparations not elsewhere specified or included,” with subheading 210690 specifically covering coffee creamers and related food preparations. This classification is justified by the product’s composition and function, which do not align with dairy products (HS 0402) or coffee itself (HS 0901), but rather with emulsified, flavored food additives intended for beverage enhancement. Standard packaging formats for international shipment include multi-layered laminated pouches, aseptic cartons, or bulk containers designed to preserve product integrity and prevent contamination. Preservation methods adhere to international food safety standards, often involving pasteurization, controlled atmosphere packaging, and moisture regulation to maintain microbial stability and physicochemical properties during transit. Quality standards conform to Codex Alimentarius guidelines and relevant ISO norms, specifying parameters such as fat content (typically 5-15%), pH range (6.0-7.0), and absence of prohibited additives. Compliance with WTO agreements and customs documentation protocols ensures smooth clearance, with product descriptions aligned to facilitate tariff application, import licensing, and origin verification in cross-border trade.

Coffee creamer Chapter Note

1.- This Chapter does not cover : (a) Mixed vegetables of heading 07.12; (b) Roasted coffee substitutes containing coffee in any proportion (heading 09.01); (c) Flavoured tea (heading 09.02); (d) Spices or other products of headings 09.04 to 09.10; (e) Food preparations, other than the products described in heading 21.03 or 21.04, containing more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); (f) Products of heading 24.04; (g) Yeast put up as a medicament or other products of heading 30.03 or 30.04; or (h) Prepared enzymes of heading 35.07. 2.- Extracts of the substitutes referred to in Note 1 (b) above are to be classified in heading 21.01. 3.- For the purposes of heading 21.04, the expression “homogenised composite food preparations” means preparations consisting of a finely homogenised mixture of two or more basic ingredients such as meat, fish, vegetables, fruit or nuts, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition, no account is to be taken of small quantities of any ingredients which may be added to the mixture for seasoning, preservation or other purposes. Such preparations may contain a small quantity of visible pieces of ingredients.