HS Code 04.03 – Yogurt; buttermilk, curdled milk and cream, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa.

HS code 0403 is a 4-digit heading in the Harmonized System that covers: Yogurt; buttermilk, curdled milk and cream, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa.. Heading 0403 encompasses a diverse range of fermented or acidified milk and cream products, including yogurt, buttermilk, curdled milk and cream, kephir, and similar items. This classification is broad, covering these products whether they are concentrated or not, sweetened or unsweetened, or flavored and containing added fruit, nuts, or cocoa. The defining characteristic is the microbiological process of fermentation or acidification, typically using lactic acid bacteria, which alters the milk's texture, flavor, and shelf life. This heading is vital for classifying a vast array of dairy products that cater to various dietary preferences and culinary uses, from plain yogurt and sour cream to exotic flavored kefirs and dairy desserts. For trade compliance, understanding the specific type of fermentation, the presence of live cultures, fat content, and the nature of any additives is crucial, as these can influence tariffs, import quotas, and stringent food safety and labeling regulations. This heading demonstrates the versatility of milk beyond its fresh or concentrated forms, showcasing its transformation into value-added products that have significant global market demand. It sits within Chapter 04, highlighting its dairy origin while distinguishing itself through its unique processing methods and product characteristics.

Plain yogurt, flavored yogurt, fruit yogurt, Greek yogurt, Skyr, kefir, cultured buttermilk, sour cream, crème fraîche, laban, drinking yogurt, frozen yogurt (if predominantly fermented milk), fortified yogurt, organic yogurt, yogurt with added nuts, yogurt with added cocoa, concentrated yogurt, sweetened kefir, low-fat yogurt, full-fat yogurt, probiotic yogurt, acidophilus milk, quark, viili, filmjölk, dairy-based desserts (predominantly fermented milk), sweetened sour cream, curdled milk.

A common misclassification is confusing 0403 with 2106 (food preparations not elsewhere specified or included). The key distinction for 0403 is that the product must primarily consist of fermented or acidified milk or cream. If a product contains significant non-dairy ingredients or is formulated in such a way that the fermented milk component is no longer primary (e.g., highly complex dairy-based desserts that are more than just flavored yogurt), it might fall under 2106. Another error is classifying unfermented flavored milks under 0403; these, if concentrated, would be 0402, or 2202 if a beverage, but not 0403 without fermentation.

In 2025, the top exporters of HS code 0403 in UN Comtrade data were Germany ($1.2B, 18% of world exports), France ($796M) and Greece ($636M). World exports came to about $6.8B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

In 2025, the top importers of HS code 0403 in UN Comtrade data were Italy ($783M, 12% of world imports), the United Kingdom ($734M) and the Netherlands ($407M). World imports came to about $6.8B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

HS code 0403 is a 4-digit heading under Chapter 04 of the Harmonized System. The first 2 digits (04) identify the chapter, and digits 3-4 (03) specify the heading. This code contains multiple 6-digit subheadings for precise product classification.