HS Code for Yogurt

Yogurt is classified under HS code 0403.20, a specific subheading within Chapter 4 which covers dairy produce, birds' eggs, and natural honey. The classification is based on the fermentation process of milk using specific cultures, namely Lactobacillus bulgaricus and Streptococcus thermophilus. The Harmonized System was updated in 2022 to provide a dedicated subheading (0403.20) for yogurt, separating it from other fermented or acidified milk products like buttermilk or curdled milk. This code applies to yogurt whether it is concentrated, sweetened, flavored, or contains added fruit, nuts, or cocoa. The essential characteristic is the presence of the specific lactic acid bacteria and the resulting texture and acidity. As long as the dairy content remains the primary constituent and the product retains the character of yogurt, it remains in this category regardless of the addition of thickeners or stabilizers.

Products Included

• Plain full-fat or low-fat yogurt
• Fruit-flavored yogurt with real fruit pieces
• Yogurt containing chocolate or cocoa
• Greek-style yogurt and strained yogurt
• Sweetened yogurt with honey or sugar

Common Misclassification

Yogurt is often misclassified under HS code 0401 or 0402, which are reserved for standard milk and cream that have not been fermented. Another frequent error is using HS code 1901.90 for dairy-based food preparations; however, 0403.20 is more specific for fermented yogurt. Liquid yogurt drinks are sometimes incorrectly placed in 2202.99 (beverages), but if they maintain the bacterial characteristics of yogurt, they should stay in 0403.20. Furthermore, frozen yogurt that contains more than a certain percentage of milkfat and is sold as a confection may be classified as ice cream under HS code 2105.00.

FAQ

What is the HS code for yogurt?

The HS code for yogurt is 0403.20, covering both plain and flavored varieties.

Does adding fruit change the HS code of yogurt?

No, HS code 0403.20 explicitly includes yogurt containing added fruit, nuts, or cocoa, provided it remains a fermented dairy product.