Trademark: FUJICCO 2320401
Word
FUJICCO
Device Descrption:
LEAF,STYLISED CUTS SQUARE,INDENTED,DIVIDED,INCOMPLETE
ID
2320401
Trademark Type
Figurative
Status
Protected: Registered/protected
Application Date
18 March 2019
Registration Date
11 November 2022
Renewal Date
18 March 2029
Service
Goods and Services:
Class 5:
Lacteal flour for babies; dietary supplements for humans; dietetic beverage adapted for medical purposes; dietetic food adapted for medical purposes; beverages for babies; food for babies.
Lacteal flour for babies; dietary supplements for humans; dietetic beverage adapted for medical purposes; dietetic food adapted for medical purposes; beverages for babies; food for babies.
Class 29:
Milk products; yogurts; drinking yogurts; cheese; butter; milk ferments for culinary purposes; soy yogurt; processed meat products; processed fish and shellfish; edible seaweed, processed; edible kelp cooked in soy sauce and dried (shio-kombu); edible kelp boiled down in soy sauce; edible shavings of dried kelp (tororo-kombu); processed vegetables and fruits; pulses, processed; beans, processed; peas, processed; preserved vegetables; vegetable salads; potatoes, processed; taro, processed; pickled vegetables; jams; fried tofu pieces [Abura-age]; freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root [Konnyaku]; soy milk; fermented soy milk; tofu; fermented soybeans [Natto]; soya bean preparations for food in concentrated and dried form, namely okara; pre-cooked curry stew, stew and soup mixes; vegetable soups; mixes for making soup; dried flakes of laver for sprinkling on rice in hot water [Ochazuke-nori]; Furi-kake [dried flakes of fish, meat, vegetables or seaweed]; milk ferments for making yogurts for culinary purposes; milk ferments for making yogurts for culinary purposes containing lactococcus; milk ferments for making yogurts for culinary purposes containing lactococcus and acetobacter; milk ferments for making yogurts for culinary purposes containing lactic acid bacterial strain; milk ferments for making yogurts for culinary purpose containing lactic acid bacteria.
Milk products; yogurts; drinking yogurts; cheese; butter; milk ferments for culinary purposes; soy yogurt; processed meat products; processed fish and shellfish; edible seaweed, processed; edible kelp cooked in soy sauce and dried (shio-kombu); edible kelp boiled down in soy sauce; edible shavings of dried kelp (tororo-kombu); processed vegetables and fruits; pulses, processed; beans, processed; peas, processed; preserved vegetables; vegetable salads; potatoes, processed; taro, processed; pickled vegetables; jams; fried tofu pieces [Abura-age]; freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root [Konnyaku]; soy milk; fermented soy milk; tofu; fermented soybeans [Natto]; soya bean preparations for food in concentrated and dried form, namely okara; pre-cooked curry stew, stew and soup mixes; vegetable soups; mixes for making soup; dried flakes of laver for sprinkling on rice in hot water [Ochazuke-nori]; Furi-kake [dried flakes of fish, meat, vegetables or seaweed]; milk ferments for making yogurts for culinary purposes; milk ferments for making yogurts for culinary purposes containing lactococcus; milk ferments for making yogurts for culinary purposes containing lactococcus and acetobacter; milk ferments for making yogurts for culinary purposes containing lactic acid bacterial strain; milk ferments for making yogurts for culinary purpose containing lactic acid bacteria.
Class 30:
Tea beverages; confectionery and pastries; fruit jellies [confectionery]; cakes; bread and buns; sandwiches; hamburgers [sandwiches]; pizzas; hot dogs [sandwiches]; meat pies; seasonings [other than spices]; cereal preparations; pasta; paella; breakfast cereals; Chinese stuffed dumplings [Gyoza, cooked]; Chinese steamed dumplings [Shumai, cooked]; Sushi; boxed lunches consisting of rice, with added meat, fish or vegetables; yeast powder; koji [fermented malted rice]; yeast; baking powder; yogurt starters being leaven for culinary purposes, yogurt starters being food leavening agents for culinary purposes.
Tea beverages; confectionery and pastries; fruit jellies [confectionery]; cakes; bread and buns; sandwiches; hamburgers [sandwiches]; pizzas; hot dogs [sandwiches]; meat pies; seasonings [other than spices]; cereal preparations; pasta; paella; breakfast cereals; Chinese stuffed dumplings [Gyoza, cooked]; Chinese steamed dumplings [Shumai, cooked]; Sushi; boxed lunches consisting of rice, with added meat, fish or vegetables; yeast powder; koji [fermented malted rice]; yeast; baking powder; yogurt starters being leaven for culinary purposes, yogurt starters being food leavening agents for culinary purposes.