Class [29]
Meats and Processed Food Products
Meat, sausage, fish (including processed shellfish, crustaceans and molluscs), poultry and game; meat, sausage, poultry, game and fish products; meat extracts; fruits, vegetables, herbs and potatoes in preserved, dried, cooked, frozen or prepared form, including peanut kernels, nuts, almonds and cashew nut kernels, including being snacks; potato products, namely fried, boiled, deep-fried or pre-cooked potatoes, French fries, potato croquettes, potato fritters, potato dumplings, fried potatoes; sweet and/or savoury snacks, mainly consisting of dried fruits, nuts, potato products, peanut kernels, almonds and cashew nut kernels; meat, sausage, fish, fruit and vegetable jellies; marmalades and jams; eggs; milk, in particular buttermilk, sour milk, curds, milk preserves and condensed milk; milk products, butter, clarified butter, cheese, in particular quark, cheese preserves, kefir, cream, yoghurt (including yoghurt with added fruit), powdered milk for food; desserts, mainly of milk, yoghurt, quark, gelatine and/or cream; milk free from alcohol and non-alcoholic mixed milk drinks, including with added cocoa, chocolate or coffee; edible oils and fats, including margarine and lard; spreads, mainly consisting of milk and/or fats, edible fats and edible fat mixtures; cooking oils, cooking fats, separating oils and separating fats for cooking; meat, sausage, fish, fruit and vegetable preserves; delicatessen salads and frozen food, mixed, semi-prepared (including fillings) and prepared meals, including preserved meals, all mainly consisting of meat, sausage, fish, poultry, game, prepared fruits and vegetables, pulses, cheese, eggs, potatoes, corn and/or potato products; mixed pickles; bouillon extracts and other meat stock preparations, in particular meat stock granules; instant soups, soup concentrates; preparations for making soups, in particular meat and vegetable stock cubes; food supplements, dietetic substances and food supplements for non-medical purposes (included in class 29).
