FOSTER CLARK'S

Classe 29

[ Preserved, dried and cooked fruits and vegetables; processed pulses; dried pulses; canned pulses; ] jellies; jams; [ eggs; milk; skimmed milk; dried milk; ] [ cream; ] whipped cream for use on cakes and or fruit [ ; edible oils and fats ]

Classe 30

[ Coffee; ] tea; iced tea and tea-based beverages; cocoa and cocoa powder; [ cakes; ] cake powder, namely, cake mixes; [ sugar; tapioca; sago; artificial coffee; ] corn flour; custards; custard powder and custard mixes; flavored puddings; [ fruit jelly candy; sugar and mixes for making jelly candies; ] mixes for making dessert pudding; dessert puddings in powder form; flour for making dumplings; puddings; [ traditional dessert pudding with rose flavor base; ] crème caramel; panna cotta; [ glucose for culinary purposes, namely, preparations composed of glucose for use as substitute for cream; ] baking powder; [ ices; honey; treacle; yeast; salt; mustard; vinegar; sauces; barbeque sauces; tomato sauce; hot sauce; mayonnaise; salad sauces; ketchup; sweet and sour sauces; brown sauce; spices; salad dressings; salad dressings containing cream; ] sweetened vanilla extract; culinary essences, namely, extracts and infused oil concentrates, not being essential oils, used as food flavorings [ ; coffee essences for culinary use ]