Snacks food

Snacks food harmonized system code

Product Overview Snacks food classified under HS Code 190590 encompasses a diverse range of prepared edible products primarily intended for immediate consumption. This category includes various processed snack items such as cereal-based snacks, confectionery products excluding chocolate-covered goods, and other ready-to-eat snack foods that are typically dry or minimally moist. Key characteristics involve standardized physical specifications including moisture content generally below 10%, uniform size and shape for packaging efficiency, and adherence to food safety and hygiene protocols. Processing levels range from baked, extruded, fried, to dehydrated forms, ensuring shelf stability and extended shelf life. The product classifications under 190590 cover subcategories such as sweet biscuits, waffles, and wafers, as well as savory snacks excluding those containing cocoa. Commercial applications are extensive, spanning retail sales, food service distribution, and ingredient use in further food processing. These products offer competitive advantages through their convenience, long shelf life, and compliance with international food safety standards, positioning them effectively in the global snack market. HS Code Classification & Trade Specifications The Harmonized System (HS) Code 190590 is structured as follows: Chapter 19 (Preparations of cereals, flour, starch or milk; pastrycooks’ products), Heading 19.05 (Bread, pastry, cakes, biscuits and other bakers’ wares), and Subheading 190590 (Other). This classification is assigned based on the product’s composition primarily involving cereal grains and exclusion of chocolate-coated or sugar confectionery products classified elsewhere. Trade considerations for products under HS 190590 include packaging in moisture-resistant materials such as laminated films and vacuum sealing to maintain product integrity and prevent contamination. Preservation methods commonly employed are baking, dehydration, and controlled atmosphere packaging to ensure stability during international transport. Shipping requirements necessitate adherence to temperature controls where applicable and compliance with phytosanitary and food safety regulations under WTO agreements. Quality standards are aligned with Codex Alimentarius guidelines and respective importing country regulations, ensuring measurable attributes such as moisture content, microbial limits, and ingredient declaration meet international norms. This precise classification facilitates accurate customs documentation and efficient clearance in global trade operations.

Snacks food Chapter Note

1.- This Chapter does not cover : (a) Except in the case of stuffed products of heading 19.02, food preparations 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); (b) Biscuits or other articles made from flour or from starch, specially prepared for use in animal feeding (heading 23.09); or (c) Medicaments or other products of Chapter 30. 2.- For the purposes of heading 19.01 : (a) The term “groats” means cereal groats of Chapter 11; (b) The terms “flour” and “meal” mean : (1) Cereal flour and meal of Chapter 11, and (2) Flour, meal and powder of vegetable origin of any Chapter, other than flour, meal or powder of dried vegetables (heading 07.12), of potatoes (heading 11.05) or of dried leguminous vegetables (heading 11.06). 3.- Heading 19.04 does not cover preparations containing more than 6 % by weight of cocoa calculated on a totally defatted basis or completely coated with chocolate or other food preparations containing cocoa of heading 18.06 (heading 18.06). 4.- For the purposes of heading 19.04, the expression “otherwise prepared” means prepared or processed to an extent beyond that provided for in the headings of or Notes to Chapter 10 or 11.