Trademark: EUROGERM 2249939
Word
EUROGERM
ID
2249939
Trademark Type
Word
Status
Protected: Registered/protected
Application Date
08 December 2021
Registration Date
08 December 2021
Renewal Date
08 December 2031
Owner(s)
Service
Goods and Services:
Class 1:
Products for stimulating cooking for industrial use, namely, gluten-based chemical and non-chemical additives for use in the manufacture of foods; Chemical preparations for preserving foodstuffs; artificial sweeteners; enzyme preparations for the food industry; enzymes for the food industry; potato flour for industrial use; flour for industrial use; ferments for chemical use; proteins, namely, proteins for use in the manufacture of food supplements; starch for industrial use; bacteriological preparations other than medical and veterinary; chemical preparations for scientific use other than medical and veterinary; biochemical catalysts; cultures of microorganisms other than those used for medical and veterinary purposes; breadstuff ferments for chemical use; emulsifiers intended to improve the quality of bakery products, for industrial and craft use; enzymes for bread-making and fermentation; bread improvers, namely, agents that increase the shelf life of bakery products, enhance the elasticity of dough, enhance the texture of bakery products and/or enhance the overall taste of bakery products; flavour enhancers for foods, except essential oils; chemical additives for fermentation; bread-manufacturing additives, namely, chemical additives for use in the manufacture of bread, such as powder to increase the performance of flour.
Products for stimulating cooking for industrial use, namely, gluten-based chemical and non-chemical additives for use in the manufacture of foods; Chemical preparations for preserving foodstuffs; artificial sweeteners; enzyme preparations for the food industry; enzymes for the food industry; potato flour for industrial use; flour for industrial use; ferments for chemical use; proteins, namely, proteins for use in the manufacture of food supplements; starch for industrial use; bacteriological preparations other than medical and veterinary; chemical preparations for scientific use other than medical and veterinary; biochemical catalysts; cultures of microorganisms other than those used for medical and veterinary purposes; breadstuff ferments for chemical use; emulsifiers intended to improve the quality of bakery products, for industrial and craft use; enzymes for bread-making and fermentation; bread improvers, namely, agents that increase the shelf life of bakery products, enhance the elasticity of dough, enhance the texture of bakery products and/or enhance the overall taste of bakery products; flavour enhancers for foods, except essential oils; chemical additives for fermentation; bread-manufacturing additives, namely, chemical additives for use in the manufacture of bread, such as powder to increase the performance of flour.
Class 5:
Nutritional supplements not for medical use; yeast food supplements not for medical use; wheat food supplements not for medical use; enzyme food supplements not for medical use.
Nutritional supplements not for medical use; yeast food supplements not for medical use; wheat food supplements not for medical use; enzyme food supplements not for medical use.
Class 30:
Bread improvers such as cereal-based preparations to enhance the organoleptic qualities of breads; flour correctors for culinary use, namely, powders and substances for improving the performance of flour; mixes for food use (flour-milling products), namely ready-to-use mixtures of flour, cereals and yeast; additives for improving the flavour of foods; mixes for making pastry and confectionery; flour improvers such as food additives for culinary use; yeast-based preparations for bread, Viennese pastries; gluten additives for culinary use; farina for food; aromatic preparations for foods such as food seasonings; food flavorings, other than essential oils; cereal bars; rusks; biscuits and cookies; candy; buns; cereal-based snacks; breadcrumbs; sugar-based confectionery; crackers; pancakes [foodstuffs]; pancakes; natural sweeteners; thickening agents for cooking foodstuffs; preparations based on cereals, namely, cereal bars, cereal-based biscuits; improvers for Viennese pastries; flours; wheat flour; malted and/or roasted cereal flours; bean meal; corn flour; mustard meal; barley meal; soy flour; tapioca flour; tapioca; ferments for doughs, namely, fermented doughs for use in bakery products; corn flakes; dried cereal flakes; oat flakes; cakes; wheat germ for human consumption; gluten additives for cooking; groats for human food; food leavening agents; yeast; farinaceous foods, namely, cakes, biscuits, breads, brioche buns, puff pastries, pizzas; ground flour; bread; unleavened bread; gingerbread; almond paste; pastry dough; baking dough; cake dough; pastry; bread rolls; baking powder; cake mixes in powder form; powders for edible ices; quiches; tarts; tortillas.
Bread improvers such as cereal-based preparations to enhance the organoleptic qualities of breads; flour correctors for culinary use, namely, powders and substances for improving the performance of flour; mixes for food use (flour-milling products), namely ready-to-use mixtures of flour, cereals and yeast; additives for improving the flavour of foods; mixes for making pastry and confectionery; flour improvers such as food additives for culinary use; yeast-based preparations for bread, Viennese pastries; gluten additives for culinary use; farina for food; aromatic preparations for foods such as food seasonings; food flavorings, other than essential oils; cereal bars; rusks; biscuits and cookies; candy; buns; cereal-based snacks; breadcrumbs; sugar-based confectionery; crackers; pancakes [foodstuffs]; pancakes; natural sweeteners; thickening agents for cooking foodstuffs; preparations based on cereals, namely, cereal bars, cereal-based biscuits; improvers for Viennese pastries; flours; wheat flour; malted and/or roasted cereal flours; bean meal; corn flour; mustard meal; barley meal; soy flour; tapioca flour; tapioca; ferments for doughs, namely, fermented doughs for use in bakery products; corn flakes; dried cereal flakes; oat flakes; cakes; wheat germ for human consumption; gluten additives for cooking; groats for human food; food leavening agents; yeast; farinaceous foods, namely, cakes, biscuits, breads, brioche buns, puff pastries, pizzas; ground flour; bread; unleavened bread; gingerbread; almond paste; pastry dough; baking dough; cake dough; pastry; bread rolls; baking powder; cake mixes in powder form; powders for edible ices; quiches; tarts; tortillas.
Class 35:
Marketing intelligence with respect to food trends; company auditing [commercial analyses]; establishing statistics; organization of exhibitions for commercial or advertising purposes; business information; commercial information and advice for consumers (consumer advice shop); information relating to commercial and business contacts; commercial information via websites; business investigations; commercial business appraisal; market research, especially in the field of wheat, consumer tastes; business organization consultancy; advisory services for business management; business management consultancy; advertising; rental of advertising space; outsourcing services [business assistance]; procurement services for others (purchasing flour-milling and bakery products for others).
Marketing intelligence with respect to food trends; company auditing [commercial analyses]; establishing statistics; organization of exhibitions for commercial or advertising purposes; business information; commercial information and advice for consumers (consumer advice shop); information relating to commercial and business contacts; commercial information via websites; business investigations; commercial business appraisal; market research, especially in the field of wheat, consumer tastes; business organization consultancy; advisory services for business management; business management consultancy; advertising; rental of advertising space; outsourcing services [business assistance]; procurement services for others (purchasing flour-milling and bakery products for others).
Class 41:
Organization and conducting of colloquiums; teaching; educational tests; practical training [demonstration]; information relating to education; organization and conducting of training workshops; organization of competitions [education or entertainment]; organization and conducting of conferences; organization and conducting of congresses; organization and conducting of seminars; organization and conducting of symposiums; publication of scientific and commercial studies.
Organization and conducting of colloquiums; teaching; educational tests; practical training [demonstration]; information relating to education; organization and conducting of training workshops; organization of competitions [education or entertainment]; organization and conducting of conferences; organization and conducting of congresses; organization and conducting of seminars; organization and conducting of symposiums; publication of scientific and commercial studies.
Class 42:
Calibration [measurement]; technical project study; scientific laboratory services; research and development of new products for third parties; technical research; scientific research; engineering; chemical analyses; chemistry services; chemical research; research in bacteriology; biological research; quality control; control of origin and destination of products, namely, tracing, tracking and reporting historical information with respect to the production and processing of flour-milling products; physico-chemical analysis of wheat and flours; chemical, organoleptic and food expert appraisals (engineering work); biological research; research in chemistry and agronomy; sensory evaluation services by means of imaging, namely, qualitative study of flour-milling and bakery products by means of graphic representation of the five senses; quality synthesis (study) of a bread-making product; technology watch; nutritional analysis of flour-milling and bakery products.
Calibration [measurement]; technical project study; scientific laboratory services; research and development of new products for third parties; technical research; scientific research; engineering; chemical analyses; chemistry services; chemical research; research in bacteriology; biological research; quality control; control of origin and destination of products, namely, tracing, tracking and reporting historical information with respect to the production and processing of flour-milling products; physico-chemical analysis of wheat and flours; chemical, organoleptic and food expert appraisals (engineering work); biological research; research in chemistry and agronomy; sensory evaluation services by means of imaging, namely, qualitative study of flour-milling and bakery products by means of graphic representation of the five senses; quality synthesis (study) of a bread-making product; technology watch; nutritional analysis of flour-milling and bakery products.