Trademark: IMPACTING BETTER FOOD 2297542
Word
IMPACTING BETTER FOOD
ID
2297542
Trademark Type
Word
Status
Protected: Registered/protected
Application Date
03 February 2022
Registration Date
03 February 2022
Renewal Date
03 February 2032
Owner(s)
Service
Goods and Services:
Class 1:
Chemicals for use in beverages, food, pet food and animal nutrition products; phosphates, namely, calcium phosphate, iron phosphate, magnesium phosphate, sodium phosphate, potassium phosphate, zinc phosphate; phosphoric acid; chemical additives and auxiliaries for food production; food grade stabilizers and texturizers, namely, starch, hydrocolloids and protein; chemicals for use in the food industry in the nature of food stabilizers and food texturizers; chemical substances for preserving foodstuffs; chemical preservatives for use in manufacture of food and beverages; chemical and organic substances for use in the manufacture of food and beverages, namely starches and modified starches, amino acids and proteins; antioxidants for use in the manufacture of food products and beverages; chemical additives for use in the manufacture of food; texturizing and thickening compositions used in the manufacture of foods and beverages consisting of dietary fibers, starches and hydrocolloids; proteins for use in the manufacture of foods; milk protein for use as ingredients in the manufacture of processed food and foodstuffs; additives and auxiliaries for food production, namely, animal and vegetable proteins; chemical preparations consisting primarily of processed soybeans used for conserving, stabilizing, pickling and preserving food with the abilities to marinade, smoke, color and flavor food and change the consistency of food; chemical products for preserving, stabilizing, salting, pickling, roasting, marinating and smoking foodstuffs; chemical additives and additive agents for influencing the color, preserving and changing the consistency and improving the taste of foodstuffs; salts for use as emulsifiers in the manufacture of processed cheese; phosphate acid salts; cheese processing salts and phosphoric acid salts; artificial stabilization agents based on polyphosphates and chemical products based on vegetable hydrocolloids, preserving agents, thickening agents for whipped cream, ices, sweet desserts and for pastry product stuffings and sauces; products for keeping food stuffs fresh and rendering them durable, namely, chemical products for the fresh-keeping and preserving of food; industrial chemicals for use as additives in butcher shops and meat production plants, namely, chemical additives for use in the manufacture of food, in particular for use in the manufacture of meat and charcuterie products, for preventing the coagulation of animal albumin, for influencing the color and consistency of meat and charcuterie products, for changing the consistency of meat and charcuterie products and for comminuting food stuffs; chemical additives for use as binding agents and stabilizers in meat and sausages, fish, fish products and shellfish, milk and cheese products; chemical compositions used in the treatment of meats and meat products to improve their color and moisture retention; chemical products for the fresh-keeping and preserving of food, namely, chemical compositions used in the treatment of meats and meat products to improve their color and moisture retention; sodium phosphate for use as an ingredient, namely, as an additive in the manufacture of seafood in the seafood industry; melting salts for the manufacture of cheese; chemicals being food additives for improving texture of food; chemicals for use in preventing the coagulation of blood from slaughtered animals being chemical food processing agents; chemicals for blood separation for obtaining blood plasma from blood of slaughtered animals being chemical food processing agents; meat tenderizers for industrial purposes; chemical preservatives for whipped cream, ice cream, edible creams, desserts, baking fillings and sauces; chemical thickeners for whipped cream, ice cream, edible creams, desserts, baking fillings and sauces.
Chemicals for use in beverages, food, pet food and animal nutrition products; phosphates, namely, calcium phosphate, iron phosphate, magnesium phosphate, sodium phosphate, potassium phosphate, zinc phosphate; phosphoric acid; chemical additives and auxiliaries for food production; food grade stabilizers and texturizers, namely, starch, hydrocolloids and protein; chemicals for use in the food industry in the nature of food stabilizers and food texturizers; chemical substances for preserving foodstuffs; chemical preservatives for use in manufacture of food and beverages; chemical and organic substances for use in the manufacture of food and beverages, namely starches and modified starches, amino acids and proteins; antioxidants for use in the manufacture of food products and beverages; chemical additives for use in the manufacture of food; texturizing and thickening compositions used in the manufacture of foods and beverages consisting of dietary fibers, starches and hydrocolloids; proteins for use in the manufacture of foods; milk protein for use as ingredients in the manufacture of processed food and foodstuffs; additives and auxiliaries for food production, namely, animal and vegetable proteins; chemical preparations consisting primarily of processed soybeans used for conserving, stabilizing, pickling and preserving food with the abilities to marinade, smoke, color and flavor food and change the consistency of food; chemical products for preserving, stabilizing, salting, pickling, roasting, marinating and smoking foodstuffs; chemical additives and additive agents for influencing the color, preserving and changing the consistency and improving the taste of foodstuffs; salts for use as emulsifiers in the manufacture of processed cheese; phosphate acid salts; cheese processing salts and phosphoric acid salts; artificial stabilization agents based on polyphosphates and chemical products based on vegetable hydrocolloids, preserving agents, thickening agents for whipped cream, ices, sweet desserts and for pastry product stuffings and sauces; products for keeping food stuffs fresh and rendering them durable, namely, chemical products for the fresh-keeping and preserving of food; industrial chemicals for use as additives in butcher shops and meat production plants, namely, chemical additives for use in the manufacture of food, in particular for use in the manufacture of meat and charcuterie products, for preventing the coagulation of animal albumin, for influencing the color and consistency of meat and charcuterie products, for changing the consistency of meat and charcuterie products and for comminuting food stuffs; chemical additives for use as binding agents and stabilizers in meat and sausages, fish, fish products and shellfish, milk and cheese products; chemical compositions used in the treatment of meats and meat products to improve their color and moisture retention; chemical products for the fresh-keeping and preserving of food, namely, chemical compositions used in the treatment of meats and meat products to improve their color and moisture retention; sodium phosphate for use as an ingredient, namely, as an additive in the manufacture of seafood in the seafood industry; melting salts for the manufacture of cheese; chemicals being food additives for improving texture of food; chemicals for use in preventing the coagulation of blood from slaughtered animals being chemical food processing agents; chemicals for blood separation for obtaining blood plasma from blood of slaughtered animals being chemical food processing agents; meat tenderizers for industrial purposes; chemical preservatives for whipped cream, ice cream, edible creams, desserts, baking fillings and sauces; chemical thickeners for whipped cream, ice cream, edible creams, desserts, baking fillings and sauces.
Class 29:
Formed and unformed textured vegetable protein for use as a meat substitute; meat substitutes; prepared meals consisting primarily of meat substitutes; meat-based food products; dairy-based food products; meat substitutes; plant-based meat substitutes; seafood substitutes; meat extracts.
Formed and unformed textured vegetable protein for use as a meat substitute; meat substitutes; prepared meals consisting primarily of meat substitutes; meat-based food products; dairy-based food products; meat substitutes; plant-based meat substitutes; seafood substitutes; meat extracts.
Class 30:
Salt; food leavening agents for baking purposes; food leavening agents; polyphosphoric leavening agent for use in bakery applications; baking powders; food leavening agents; dimagnesium phosphate leavening agent for use in the baking industry; salt for preserving cheese; binding agents for use in manufacture of sausage; salts for fresh-keeping and preserving foodstuffs; starch; cereal flour; glucose syrups for food; sugar; preparations for stiffening whipped cream; ice cream; sauces; spices; seasonings; seasoned salts; food flavourings, other than essential oils; flavourings, other than essential oils, for meat products and sausages and for cheese and cheese preparations; yeast; mustard; vinegar; sauces; pickling salt for pickling foodstuffs; meat tenderizers for household purposes; marinades; marinades containing seasonings.
Salt; food leavening agents for baking purposes; food leavening agents; polyphosphoric leavening agent for use in bakery applications; baking powders; food leavening agents; dimagnesium phosphate leavening agent for use in the baking industry; salt for preserving cheese; binding agents for use in manufacture of sausage; salts for fresh-keeping and preserving foodstuffs; starch; cereal flour; glucose syrups for food; sugar; preparations for stiffening whipped cream; ice cream; sauces; spices; seasonings; seasoned salts; food flavourings, other than essential oils; flavourings, other than essential oils, for meat products and sausages and for cheese and cheese preparations; yeast; mustard; vinegar; sauces; pickling salt for pickling foodstuffs; meat tenderizers for household purposes; marinades; marinades containing seasonings.