{
  "url": "https://openlegislation.uk/eu-regulation-2008-725/annex",
  "json_url": "https://openlegislation.uk/eu-regulation-2008-725/annex.json",
  "legislation": "eur/2008/725",
  "legislation_title": "Commission Regulation (EC) No 725/2008 of 24 July 2008 concerning the classification of certain goods in the Combined Nomenclature",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2008-725",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "Description of the goods\nClassification(CN code)\nReasons\n(1)\n(2)\n(3)\n1.\nProduct consisting of (% by weight):\nCurd 32,4\nSkimmed milk 32,9\nCream (33,5 % fat) 12,4\nSugar 4,5\nalso fruit preparation, whey product, stabiliser, yogurt cultures\nThe fat content is 4,3 % by weight.\nThe colour of the product is light red. The appearance of the substance is that of fresh cheese. Parts of the fruit preparation can be seen in the substance.\nThe product is put up in containers holding 150 g.\n0406 10 20\nClassification is determined by General Rules 1 and 6 on the interpretation of the Combined Nomenclature and the wording of CN codes 0406, 0406 10 and 0406 10 20.\nThe product contains more than 70 % by weight of dairy products of which the curd gives the essential character. It retains therefore the nature of fresh cheese and curd.\nFor that reason the product is to be classified in heading 0406.\n2.\nProduct consisting of (% by weight):\nCurd 41,7\nSkimmed milk yogurt 29,7\nFruit preparation 20\nFructose syrup 5\nProtein concentrate 2\nBinder 0,9\nCream 0,7\nThe fat content is 0,4 % by weight.\nThe product has two layers: the white substance containing the curd on top and the fruit preparation is underneath. The appearance of the substance on top is that of fresh cheese.\nThe product is put up in containers holding 125 g.\n0406 10 20\nClassification is determined by General Rules 1 and 6 on the interpretation of the Combined Nomenclature and the wording of CN codes 0406, 0406 10 and 0406 10 20.\nThe product contains more than 70 % by weight of dairy products of which the curd gives the essential character. It retains therefore the nature of fresh cheese and curd.\nFor that reason the product is to be classified in heading 0406.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2008/725/annex",
    "retrieved_at": "2026-11-01T14:52:08.334238+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}