Trademark: G GOURMEY SAVOUR THE WORLD 2256491
Word
G GOURMEY SAVOUR THE WORLD
Device Descrption:
DISC WITH LTR G
ID
2256491
Trademark Type
Figurative
Status
Protected: Registered/protected
Application Date
15 December 2021
Registration Date
15 December 2021
Renewal Date
15 December 2031
Owner(s)
Service
Goods and Services:
Class 1:
Chemical reaction accelerators; fatty acids; activators [chemicals]; chemical additives for food and foodstuffs; preservative agents for food [chemicals]; purifying agents for organic chemical compounds; emulsifying agents; gelling agents (chemical substances); nutrition agents for processing living cells other than for medical purposes; stabilizing agents for food and especially for laboratory-grown meat and derivatives thereof; animal albumen [raw material], including those derived from tissue engineering, and derivatives thereof; albumin for industrial use, including those derived from tissue engineering, and derivatives thereof; flavor enhancing chemical improvers for foods; improver (chemical substances) for food paste; anti-oxidants used for the manufacture of food and beverages; chemical seasonings (for use in the food industry); stem cells other than for medical or veterinary use; animal cells, including those that are laboratory-grown or derived from tissue engineering, and derivatives thereof, for industrial use; animal cell extracts, including cells that are laboratory-grown, or derived from tissue engineering, and derivatives thereof, for industrial use; chemical and organic compounds for use in the manufacture of food and beverages; chemical compositions and materials used in the manufacture of foodstuffs; cultures of microorganisms and cell cultures for use in industry; cell or bacterial cultures for use as food additives; bacterial cultures for the food industry; bacteriological preparations other than for medical or veterinary use; cultures of microorganisms other than for medical or veterinary use; cultures of cell media other than for medical or veterinary use; biological tissue cultures, including those derived from tissue engineering, other than for medical or veterinary use; artificial sweeteners [chemical products]; emulsifiers; emulsifiers for use in the food industry; emulsifiers for use in the manufacture of foods; enzymes other than for medical or veterinary use; enzymes for food or beverages; enzymes for the food industry; carbohydrates used as ingredients in foods; raw materials derived from cell culture for formulating food products; mixtures of chemicals and microorganisms increasing the nutritional value of food, other than for medical or veterinary use; chemical reagent mixtures, other than for medical or veterinary use; living microorganisms other than for medical or veterinary use; cell culture media for use in non-medical research laboratories; microbiotic organisms other than for medical use; proteins, especially those derived from cell culture, being raw materials for the manufacture of food; protein products [raw materials]; organic substances similar to fish, game, poultry, crustaceans, shellfish or meat, derived from cell culture, being ingredients for the food industry.
Chemical reaction accelerators; fatty acids; activators [chemicals]; chemical additives for food and foodstuffs; preservative agents for food [chemicals]; purifying agents for organic chemical compounds; emulsifying agents; gelling agents (chemical substances); nutrition agents for processing living cells other than for medical purposes; stabilizing agents for food and especially for laboratory-grown meat and derivatives thereof; animal albumen [raw material], including those derived from tissue engineering, and derivatives thereof; albumin for industrial use, including those derived from tissue engineering, and derivatives thereof; flavor enhancing chemical improvers for foods; improver (chemical substances) for food paste; anti-oxidants used for the manufacture of food and beverages; chemical seasonings (for use in the food industry); stem cells other than for medical or veterinary use; animal cells, including those that are laboratory-grown or derived from tissue engineering, and derivatives thereof, for industrial use; animal cell extracts, including cells that are laboratory-grown, or derived from tissue engineering, and derivatives thereof, for industrial use; chemical and organic compounds for use in the manufacture of food and beverages; chemical compositions and materials used in the manufacture of foodstuffs; cultures of microorganisms and cell cultures for use in industry; cell or bacterial cultures for use as food additives; bacterial cultures for the food industry; bacteriological preparations other than for medical or veterinary use; cultures of microorganisms other than for medical or veterinary use; cultures of cell media other than for medical or veterinary use; biological tissue cultures, including those derived from tissue engineering, other than for medical or veterinary use; artificial sweeteners [chemical products]; emulsifiers; emulsifiers for use in the food industry; emulsifiers for use in the manufacture of foods; enzymes other than for medical or veterinary use; enzymes for food or beverages; enzymes for the food industry; carbohydrates used as ingredients in foods; raw materials derived from cell culture for formulating food products; mixtures of chemicals and microorganisms increasing the nutritional value of food, other than for medical or veterinary use; chemical reagent mixtures, other than for medical or veterinary use; living microorganisms other than for medical or veterinary use; cell culture media for use in non-medical research laboratories; microbiotic organisms other than for medical use; proteins, especially those derived from cell culture, being raw materials for the manufacture of food; protein products [raw materials]; organic substances similar to fish, game, poultry, crustaceans, shellfish or meat, derived from cell culture, being ingredients for the food industry.
Class 29:
Food based on fish, game, poultry, crustaceans, shellfish or meat or substitutes or replacements for fish, game, poultry, crustaceans, shellfish or meat, including substitutes derived from cell cultures or tissue engineering; processed foods containing animal matter of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; food compositions based on fish, game, poultry, crustaceans, shellfish or meat or substitutes or replacements for fish, game, processed meat, crustaceans, shellfish or meat, including based on cells of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; food preparations based on fish, game, poultry, crustaceans, shellfish or meat or substitutes or replacements for fish, game, poultry, crustaceans, shellfish or meat, including based on cells of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; food preserves based on fish, game, poultry, crustaceans, shellfish or meat or substitutes or replacements for fish, game, poultry, crustaceans, shellfish or meat, including based on cells of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; extracts of fish, game, poultry, crustaceans, shellfish or meat, including extracts of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering, for human consumption; meal of fish, game, poultry, crustaceans, shellfish or meat for human consumption, including meal of fish, game, poultry, crustaceans, shellfish or meat from cell cultures or tissue engineering, for human consumption; fish, game, poultry or meat fillets, including fish, game, poultry or meat fillets derived from cell cultures or tissue engineering; liver, including liver derived from cell cultures or tissue engineering, for human consumption; foie gras, including foie gras derived from cell cultures or tissue engineering; gelatins of fish, game, poultry, crustaceans, shellfish or meat, including gelatins derived from fish, game, poultry, crustaceans, shellfish or meat cells derived from cell cultures or tissue engineering, for human consumption; edible fats, including edible fats derived from cell cultures or tissue engineering, for human consumption; ready-made culinary fare and dishes based on fish, game, poultry, crustaceans, shellfish or meat, including cooked dishes and meals based on animal material from fish, game, poultry, crustacean, seafood or meat derived from cell cultures or tissue engineering; pâtés and potted meats (rillettes) of fish, game, poultry, crustaceans, shellfish or meat, including pâtés comprising fish, game, poultry, crustaceans, shellfish or meat cells derived from cell cultures or tissue engineering; fish, game, poultry, crustaceans, shellfish and meat derived from tissue engineering, for human consumption; preparations for human consumption based on fish, game, poultry, crustaceans, shellfish or meat, including preparations made from fish, poultry, game, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; dairy products and dairy substitutes, including those derived from cell cultures or tissue engineering; animal protein derived from cell cultures or tissue engineering used as a substitute for fish, game, poultry, crustaceans, shellfish or meat, for human consumption; fish (not live), game (not live), poultry (not live), crustaceans (not live), shellfish (not live) and meat, including those derived from cell cultures or obtained by cell engineering, for human consumption; preserves, prepared dishes and cooked dishes based on fish, game, poultry, crustaceans, shellfish or meat, including those based on fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; mousses, pâtés and potted meats (rillettes) of fish, game, poultry, crustaceans, shellfish or meat, including those derived from fish, poultry, game, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; soups, broths and preparations for making bouillons; caviar and caviar substitutes, including those derived from cell cultures or tissue engineering; processed food products; laboratory-grown meat; charcuterie, including charcuterie featuring animal matter derived from cell cultures or tissue engineering; aiguillettes (filet strips), andouilles (smoked pork sausages), donuts, black and white pudding sausages, dumplings, skewered meat, hamburgers, croquettes, gizzards, ham, nuggets, quenelles (dumplings), sausages, all these products being predominantly made of meat derived from cell cultures or tissue engineering.
Food based on fish, game, poultry, crustaceans, shellfish or meat or substitutes or replacements for fish, game, poultry, crustaceans, shellfish or meat, including substitutes derived from cell cultures or tissue engineering; processed foods containing animal matter of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; food compositions based on fish, game, poultry, crustaceans, shellfish or meat or substitutes or replacements for fish, game, processed meat, crustaceans, shellfish or meat, including based on cells of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; food preparations based on fish, game, poultry, crustaceans, shellfish or meat or substitutes or replacements for fish, game, poultry, crustaceans, shellfish or meat, including based on cells of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; food preserves based on fish, game, poultry, crustaceans, shellfish or meat or substitutes or replacements for fish, game, poultry, crustaceans, shellfish or meat, including based on cells of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; extracts of fish, game, poultry, crustaceans, shellfish or meat, including extracts of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering, for human consumption; meal of fish, game, poultry, crustaceans, shellfish or meat for human consumption, including meal of fish, game, poultry, crustaceans, shellfish or meat from cell cultures or tissue engineering, for human consumption; fish, game, poultry or meat fillets, including fish, game, poultry or meat fillets derived from cell cultures or tissue engineering; liver, including liver derived from cell cultures or tissue engineering, for human consumption; foie gras, including foie gras derived from cell cultures or tissue engineering; gelatins of fish, game, poultry, crustaceans, shellfish or meat, including gelatins derived from fish, game, poultry, crustaceans, shellfish or meat cells derived from cell cultures or tissue engineering, for human consumption; edible fats, including edible fats derived from cell cultures or tissue engineering, for human consumption; ready-made culinary fare and dishes based on fish, game, poultry, crustaceans, shellfish or meat, including cooked dishes and meals based on animal material from fish, game, poultry, crustacean, seafood or meat derived from cell cultures or tissue engineering; pâtés and potted meats (rillettes) of fish, game, poultry, crustaceans, shellfish or meat, including pâtés comprising fish, game, poultry, crustaceans, shellfish or meat cells derived from cell cultures or tissue engineering; fish, game, poultry, crustaceans, shellfish and meat derived from tissue engineering, for human consumption; preparations for human consumption based on fish, game, poultry, crustaceans, shellfish or meat, including preparations made from fish, poultry, game, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; dairy products and dairy substitutes, including those derived from cell cultures or tissue engineering; animal protein derived from cell cultures or tissue engineering used as a substitute for fish, game, poultry, crustaceans, shellfish or meat, for human consumption; fish (not live), game (not live), poultry (not live), crustaceans (not live), shellfish (not live) and meat, including those derived from cell cultures or obtained by cell engineering, for human consumption; preserves, prepared dishes and cooked dishes based on fish, game, poultry, crustaceans, shellfish or meat, including those based on fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; mousses, pâtés and potted meats (rillettes) of fish, game, poultry, crustaceans, shellfish or meat, including those derived from fish, poultry, game, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; soups, broths and preparations for making bouillons; caviar and caviar substitutes, including those derived from cell cultures or tissue engineering; processed food products; laboratory-grown meat; charcuterie, including charcuterie featuring animal matter derived from cell cultures or tissue engineering; aiguillettes (filet strips), andouilles (smoked pork sausages), donuts, black and white pudding sausages, dumplings, skewered meat, hamburgers, croquettes, gizzards, ham, nuggets, quenelles (dumplings), sausages, all these products being predominantly made of meat derived from cell cultures or tissue engineering.
Class 30:
Flavorings and fragrances based on fish, game, poultry, crustaceans, shellfish or meat, including fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; food seasonings and food condiments based on fish, game, poultry, crustaceans, shellfish or meat, including fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; mixes for preparing sauces, especially consisting of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; bagels [bread rings], baozi [filled steamed buns], donuts, burritos, biscuits, pretzels, cheeseburgers [sandwiches], pound cakes, chips [included in this class], chimichangas, cordons bleus [schnitzels], croque-monsieurs [toasted sandwiches], vol-au-vent cases, canapés [food], pre-packed lunches, dim sum [ravioli], empanadas [savory turnovers], savory snacks based on flours of wheat, cereal, corn, cassava, pasta, rice, bread, enchiladas [rolled tortillas, filled and covered with sauce], fajitas [steak fry wraps], friands [small almond cakes], savory pancakes, hot dogs, lasagna, nachos, paella, egg rolls, yeast dough stuffed with a filling, savory pastries, pizzas, sauces, quiches, quesadillas [stuffed corn tortillas], ramen [Japanese noodle soup], ravioli, risotto, spring rolls, samosas, sandwiches, sushi, tacos, tarts, pies, wraps [rolled sandwiches], which may contain fish, game, poultry, crustaceans, seafood or meat from cell cultures or tissue engineering not as a main ingredient; pre-packed meals, snacks, cooked dishes, frozen dishes and canned dishes, principally consisting of rice, pastes, wheat or pasta, and also including fish, game, poultry, crustaceans, shellfish or meat, including fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering as a non-main ingredient; preparations for stuffings [food] especially consisting of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering as a non-main ingredient; preparations for sauces especially consisting of fish, game, poultry, crustaceans, seafood or meat derived from cell cultures or tissue engineering; substances other than essential oils for flavoring food and beverages, especially consisting of fish, game, poultry, crustaceans, seafood or meat derived from cell cultures or tissue engineering.
Flavorings and fragrances based on fish, game, poultry, crustaceans, shellfish or meat, including fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; food seasonings and food condiments based on fish, game, poultry, crustaceans, shellfish or meat, including fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; mixes for preparing sauces, especially consisting of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering; bagels [bread rings], baozi [filled steamed buns], donuts, burritos, biscuits, pretzels, cheeseburgers [sandwiches], pound cakes, chips [included in this class], chimichangas, cordons bleus [schnitzels], croque-monsieurs [toasted sandwiches], vol-au-vent cases, canapés [food], pre-packed lunches, dim sum [ravioli], empanadas [savory turnovers], savory snacks based on flours of wheat, cereal, corn, cassava, pasta, rice, bread, enchiladas [rolled tortillas, filled and covered with sauce], fajitas [steak fry wraps], friands [small almond cakes], savory pancakes, hot dogs, lasagna, nachos, paella, egg rolls, yeast dough stuffed with a filling, savory pastries, pizzas, sauces, quiches, quesadillas [stuffed corn tortillas], ramen [Japanese noodle soup], ravioli, risotto, spring rolls, samosas, sandwiches, sushi, tacos, tarts, pies, wraps [rolled sandwiches], which may contain fish, game, poultry, crustaceans, seafood or meat from cell cultures or tissue engineering not as a main ingredient; pre-packed meals, snacks, cooked dishes, frozen dishes and canned dishes, principally consisting of rice, pastes, wheat or pasta, and also including fish, game, poultry, crustaceans, shellfish or meat, including fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering as a non-main ingredient; preparations for stuffings [food] especially consisting of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering as a non-main ingredient; preparations for sauces especially consisting of fish, game, poultry, crustaceans, seafood or meat derived from cell cultures or tissue engineering; substances other than essential oils for flavoring food and beverages, especially consisting of fish, game, poultry, crustaceans, seafood or meat derived from cell cultures or tissue engineering.
Class 42:
Chemical and biological analyses; analyses in the field of cell biology; analysis and evaluation of product development; laboratory analysis in the field of bacteriology; scientific research and analysis; quality audits [quality control of goods and raw materials]; providing scientific information in the field of cell biology and laboratory food design; designing food products in laboratories; engineering design and consultancy; research and development of food products derived from cell cultivation, for others; consultation and research with respect to the design of foodstuffs, especially those derived from tissue engineering; quality control of food hygiene; creating and designing animal cell based foodstuffs; cell engineering project studies in the field of food; preparation of scientific reports; performing tests on food products; research for the development of new foodstuffs derived from cell culture; scientific research; research on animal cells; biological research; laboratory research services; research in the food sector; scientific study services; services for designing foodstuffs; services for designing foodstuffs derived from cell culture; advisory services relating to laboratory tests; research and development services with respect to food technology; engineering and scientific services in the field of food; laboratory services; research and development services for animal cell culture; laboratory services in the field of food; scientific and chemical research services in the field of food; information and consulting services concerning the aforesaid services.
Chemical and biological analyses; analyses in the field of cell biology; analysis and evaluation of product development; laboratory analysis in the field of bacteriology; scientific research and analysis; quality audits [quality control of goods and raw materials]; providing scientific information in the field of cell biology and laboratory food design; designing food products in laboratories; engineering design and consultancy; research and development of food products derived from cell cultivation, for others; consultation and research with respect to the design of foodstuffs, especially those derived from tissue engineering; quality control of food hygiene; creating and designing animal cell based foodstuffs; cell engineering project studies in the field of food; preparation of scientific reports; performing tests on food products; research for the development of new foodstuffs derived from cell culture; scientific research; research on animal cells; biological research; laboratory research services; research in the food sector; scientific study services; services for designing foodstuffs; services for designing foodstuffs derived from cell culture; advisory services relating to laboratory tests; research and development services with respect to food technology; engineering and scientific services in the field of food; laboratory services; research and development services for animal cell culture; laboratory services in the field of food; scientific and chemical research services in the field of food; information and consulting services concerning the aforesaid services.
Class 44:
Genetic analysis of animal cells; cultivating cells (agricultural service); breeding animal cells (breeding service); provision of advice relating to nutrition; animal cell bank services; animal cell breeding and reproduction (agricultural service); storing animal cells (agricultural service); agricultural and breeding services; information and consulting services concerning the aforesaid services.
Genetic analysis of animal cells; cultivating cells (agricultural service); breeding animal cells (breeding service); provision of advice relating to nutrition; animal cell bank services; animal cell breeding and reproduction (agricultural service); storing animal cells (agricultural service); agricultural and breeding services; information and consulting services concerning the aforesaid services.