Goods & Services
Class 29:
Coffee whiteners consisting principally of dairy products; Whiteners (dairy) for beverages; Beverages consisting principally of milk; Beverages having a milk base; Beverages made from milk; Canned milk; Cows' milk; Dried milk; Dried milk powder; Dried milk products; Flavoured milk; Flavoured milk powder for making drinks; Goat's milk; Long life milk; Milk; Milk based products (milk predominating); Milk powder (other than for babies); Milk powder replacers; Milk products; Powdered milk; Preparations for making beverages (milk based); Rice milk; Semi skimmed milk; Skimmed milk; Skimmed milk powder; Skimmed milk preparations; Soya bean milk; Soya bean milk in liquid and solid form; Soya milk; Soya milk (milk substitute); Whole milk; Coffee cream in the form of powder; Preparations for creaming coffee (dairy products); Preparations for use in whitening coffee (dairy based)
Class 30:
Aromatic teas (other than for medicinal use); Beverages made of tea; Beverages with tea base; Chai tea; Herb tea not for medical purposes; Herb tea-based beverages not for medical purposes; Herbal tea (other than for medicinal use); Instant tea (other than for medicinal purposes); Non-medicated tea bags; Non-medicated tea based beverages; Non-medicated tea beverages; Non-medicated tea products; Packaged tea (other than for medicinal use); Preparations for making beverages (tea based); Preparations for use in whitening tea (vegetable based); Preparations with a coffee and tea base; Tea (not medicinal); Tea-based beverages; Non-dairy whiteners; Non-dairy whiteners for beverages; Non-milk whiteners for beverages; Vegetable based coffee whiteners; Coffee beverages with milk; Beverages made from coffee; Coffee; Coffee beans; Coffee beverages; Coffee products; Decaffeinated coffee; Freeze-dried coffee; Ground coffee; Instant coffee; Preparations for creaming coffee (cereal or vegetal based); Preparations for making beverages (coffee based); Preparations for use in creaming coffee (glucose syrup based); Unroasted coffee
