Trade Mark Journal No.2025/040 3 October 2025

Mark 2

ingredients for success

Class 1

Protein prepared from soya beans for use in the manufacture of foodstuffs.

Class 29

Preserved vegetables; Vegetables, preserved; Vegetables, cooked; Cooked vegetables; Processed vegetables; Vegetables, processed; Cut vegetables; Vegetables (Prepared -); Pre-cut vegetables; Pre-cut vegetables for salads; Processed fruits, fungi, vegetables, nuts and pulses; Pickled vegetables; Fermented vegetables; Vegetables in vinegar; Grilled vegetables; Prepared vegetable products; Cooked meats; Cooked seafood; Bottled cooked meat; Cooked turkey; Ready cooked meals consisting primarily of meat; Cooking fats; Boiled potatoes; Cooked meat dishes; Cooked spinach; Canned cooked meat; Ready cooked meals consisting primarily of poultry; Prepared dishes consisting primarily of fishcakes, vegetables, boiled eggs, and broth (oden); Chilled meals made from fish; Prepared meals consisting primarily of vegetables; Cooked beans; Processed legumes; Processed potatoes; Prepared meals consisting principally of vegetables; Snack foods based on legumes; Salads (Vegetable -); Fermented vegetable foods [kimchi]; Prepared vegetable dishes; Pre-cut vegetable salads; Kimchi [fermented vegetable dish]; Vegetable extracts for culinary purposes; Tajine [prepared meat, fish or vegetable dish]; Vegetable preserves; Vegetables pickled in soy sauce; Preserved vegetables (in oil); Spicy pickles; Preserved chopped chilli peppers, not being seasonings or flavorings.

Class 30

Canned pasta foods; Starch syrup [for food]; Snack foods prepared from maize; Noodle-based prepared meals; Sweet potato starch for food; Powdered starch syrup [for food]; Foods produced from baked cereals; Sauces for barbecued meat; Processed quinoa; Quinoa, processed; Starch noodles; Cooked rice; Whole wheat grains being cooked; Frozen prepared rice with seasonings and vegetables; Frozen prepared rice with seasonings; Farinaceous foods; Foods (Farinaceous -); Processed grains for food for human consumption; Vegetable purees [sauces]; Vegetable pastes [sauces]; Sauce [edible]; Sauces; Sauces [condiments]; Mayonnaise-based sauces; Sauces for use with pasta; Sauces for pasta; Pasta sauces; Savory sauces used as condiments; Spicy sauces; Sauces for pizzas; Savory sauces; Salsa sauces; Curry sauces; Savory sauces, chutneys and pastes; Savoury sauces; Horseradish sauces; Satay sauces; Salad sauces; Cooking sauces; Sauces for chicken; Soya sauces; Pizza sauces; Food dressings [sauces]; Sauces for rice; Canned sauces; Pepper sauces; Herb sauces; Fruit sauces; Ready-made sauces; Mushroom sauces; Chutneys [condiments]; Tomato based sauces; Mixes for preparing sauces; Chutneys [condiment]; Chili oils being condiments; Marinades; Vegetable-based seasonings for pasta; Vegetable pulps [sauces - food]; Sauce mixes; Salsas; Pesto [sauce]; Marinades containing seasonings; Pasta for soups; Sauce (Tomato -); Tomato sauce; Prepared foodstuffs in the form of sauces; Marinades containing spices; Spaghetti sauce; Seasonings; Relishes [condiments]; Seasoning mixes for stews; Kebab sauce; Chutneys; Hot sauce; Pasta dishes; Food seasonings; Taco seasonings; Dry seasoning mixes for stews; Marinades containing herbs; Flavourings made from pickles; Harissa [condiment]; Chili seasoning.

Class 31

Onions, fresh vegetables; Fresh fruits and vegetables; Fresh vegetables; Vegetables, fresh; Raw vegetables; Root vegetables [fresh]; Fresh fruits, nuts, vegetables and herbs; Salad vegetables [fresh]; Mushrooms, fresh, for food; Potatoes, fresh; Fresh onions; Onions, fresh; Carrots (Fresh -); Fresh carrots.

Class 32

Carbohydrate drinks.

Class 40

Cooked foods (Processing of -); Cooked foods (Treatment of -).