Class [29]
Meats and Processed Food Products
Edible oils; Edible fats; Dietetic substances not adapted for medical use; Fish oils for human consumption; Probiotic milk products; Fruit extracts and fruit concentrates for food, including in powder and dragée form; Meat; Charcuterie; Fish; Fish products; Poultry; Poultry cuts; Chicken products; Game; Meat extracts; Preserved fruits, garden produce and vegetables; Jellies; Jams; Fruit puree; Eggs; Milk; Milk products; Yoghurt; Pine nut oil for food; Preparations in paste and powder form for producing soups, Gratin and Desserts, Consisting mainly of fat and/or Milk products and/or Fruits and/or Vegetable, Including with added spices and/or condiments and/or herbs and/or herb mixtures, Included in class 29; Snacks, prepared and semi-prepared meals, mainly consisting of fat and protein, including in frozen form, included in class 29; Potato products, namely puree, dumplings, French fries, including in chilled or frozen form; Protein-based bars; Soups of all kinds; Extracts for soups; Soup concentrates in the form of pre-mixes; Soup powders; Soup cubes; Instant soup; Preparations for making soup; Soup (Preparations for making -); Soups in liquid, dried or frozen form.
Class [30]
Staple Food Products
Dietetic food, not adapted for medical use, based on carbohydrates, dietary fibre, with added vitamins, minerals, trace elements, either singly or in combination, included in class 30; Non-medicated confectionery for use as part of a calorie controlled diet; Yeast and other yeast products for food, included in class 30; Coffee; Tea; Cocoa; Cocoa products; Rice; Tapioca; Sago; Flour; Cereal preparations; Bread; Pastries; Pastry; Edible ices; Baking powder; Salt; Mustard; Chocolate; Vinegar; Sauces, in particular fondue sauces, barbecue sauces, dips, relishes, pasta sauces, ketchup; Ready-made dishes containing pasta; Farinaceous food pastes; Noodles; Spiced products and sauces in paste form, including in the form of concentrates, included in class 30; Binding agents for cooking, for preparing sauces, soups and casseroles of all kinds; Sauce bases and sauce ingredients for cold and hot preparations; Cereal based food bars; Snacks, prepared and semi-prepared meals and part preparations, mainly consisting of carbohydrates and roughage, including in frozen form and being dried products, included in class 30; Preparations in paste and powder form for producing sauces.
