V.I.

Class [29]
Meats and Processed Food Products

Compotes; eggs, milk; dairy products; oils for food; butter; cheeses; milk beverages, milk predominating; prepared vegetarian foods, snacks and dishes, mainly vegetable-based; textured vegetable proteins (meat substitutes), tofu, nuts and legumes, whether preserved, dried, cooked, frozen or processed; jellies for food; canned vegetables; soups, instant soup preparations; vegetable spreads (containing fat), particularly lemon vegetable spreads, garlic-based vegetable spreads, peanut-based vegetable spreads, fruit-based vegetable spreads, squash vegetable spreads, fruit vegetable spreads, hazelnut vegetable spreads; food preparations based on vegetable materials, particularly based on vegetables; soybean-based products, particularly soy milk, soy chips, soy steaks, soy-based snack foods, prepared soybeans, dried soybeans, processed soybeans, soybean oil for food, soybean oil for culinary use, soybean oil for cooking, soybean milk for culinary use, powdered soybean milk, fermented soybeans, preserved soybeans for food, soy-based beverages used as milk substitutes; vegetable proteins used as food additives.