Classification Information
Class [1]
Chemical Products
Cultures of microorganisms (other than for medical and veterinary purposes); Bacteriological preparations other than for medical and veterinary use; Cultures of microorganisms for use in the preparation of foodstuffs and beverages; Cultures of microorganisms for use in or as cattle food and silage inoculants; Bacteriological preparations for use in the preparation of foodstuffs and beverages; Bacteriological preparations for use in or as fodder and silage inoculants, Chemical neutralisers, Starter cultures and enzymes for use in the production of cheese; Enzymes for industrial purposes; Enzymes for use in the production of dairy products; Silage additives, other than for medical purposes; Feed additives containing bacterial cultures.
Class [5]
Pharmaceutical Products
Pharmaceutical and veterinary preparations; Food supplements for dietetic use, Cultures of microorganisms for medical and veterinary use; Cultures of microorganisms for use in dietetic supplements, dietary supplements, vitamin and mineral preparations; Cultures of microorganisms for use as additives with nutritional properties in fodder; Bacteriological preparations for medical and veterinary use; Bacteriological preparations for use in dietetic supplements, dietary supplements, vitamin and mineral preparations, bacteriological preparations for use as nutritional additives in foodstuffs for animals, dietary supplements based on ingredients and extracts from plants, fruit and vegetables; Extracts from plants, fruit and vegetables, for use in the preparation of dietary supplements; Feed additives for use as nutritional supplements; Feed supplements for livestock, Poultry and pets; Diagnostic test kits for use in detecting antibiotics and other contaminants in colostrum.
Class [29]
Meats and Processed Food Products
Rennet and preparations for rennet; Cheese products, Whey and products for making cheese; Foods made from cheese; Milk and milk products; Edible oils and fats; Preserved, frozen, dried and cooked fruits and vegetables; Meat and meat extracts.
Class [30]
Staple Food Products
Flavourings for foods; Essences for foodstuffs, except etheric essences and essential oils; Extracts from plants, fruits and vegetables for use as flavourings for foodstuffs; Salt; Spices and aromatic preparations for food; Yeast and Yeast extracts; Powders for ice cream.
Class [31]
Natural Agricultural Products
Foodstuffs and fodder for animals; Additives to fodder, not for medical purposes; Additives with nutritional properties for animal fodder, other than for medical purposes; Feed containing bacterial cultures; Silage fodder; Natural plants and flowers; Extracts from natural plants and flowers; Malt, malt for brewing and distilling; Malt extract; Agricultural products and grains not included in other classes, Wheat, Fresh vegetables, Seeds.
Class [32]
Light Beverage Products
Non-alcoholic beverages, Fruit drinks and fruit juices, Syrups and other preparations for making beverages, Must and fruit extracts (non-alcoholic); Beers; Aerated and mineral water.
Class [42]
Computer & Software Services & Scientific Services
Research and development for others, Including life science research and development; Biotechnology research and development services; Microbiological development; Development of probiotic products; Development of microbial preparations; Development of cultures of microorganisms for use in the preparation of foodstuffs and beverages and for medical and veterinary use; Development of cultures of microorganisms for use in dietetic supplements, dietary supplements, vitamin and mineral preparations; Development of cultures of microorganisms for use as animal fodder, nutritional additives for animal fodder and silage inoculants; Development of enzymes for industrial purposes; Development of enzymes for use in the production of dairy products; Development of natural colorants and pigments for use in the preparation of foodstuffs, beverages, cosmetics and pharmaceutical products; Development of dietary supplements based on ingredients and extracts from plants, fruits and vegetables; Research and development for use in the encapsulation and stabilisation of probiotic products.
