Australian Trade Mark Search

Event description
Class Count: 5
Class Numbers:29; 30; 31; 32; 33

Previous details
Class Count: 5
Class Numbers: 29; 30; 31; 32; 33

New details
Class Count: 5
Class Numbers: 29; 30; 31; 32; 33

Event description
Class Number: 31

Previous details
Class Number: 31
Class Items: Agricultural and aquacultural crops, horticulture and forestry products; live animals; organisms for breeding; fresh fruits, nuts, vegetables and herbs

New details
Class Number: 31
Class Items: Raw agricultural, aquacultural, horticultural and forestry products; live animals; organisms for breeding other than for scientific, medical or veterinary use; fresh fruits, nuts, vegetables and herbs

Event description
Class Number: 29

Previous details
Class Number: 29
Class Items: Meats; fish, seafood and molluscs; dairy products and dairy substitutes; processed fruits, fungi and vegetables, including nuts and pulses; birds eggs and egg products; oils and fats; soups; prepared meals containing principally eggs; prepared dishes consisting principally of meat; prepared meals consisting principally of game; prepared meals consisting primarily of meat substitutes; prepared meals containing principally chicken; prepared meals containing principally bacon; prepared meals consisting substantially of seafood; frozen prepared meals consisting principally of vegetables; prepared meals made from poultry, poultry predominating; bouillon; preparations for making soup; stews; desserts made from milk products; dairy puddings; nut-based snack foods; vegetable-based snack foods; dried fruit-based snacks; tofu-based snacks; meat-based snack foods; snack foods based on nuts; snack foods based on vegetables; snack foods based on legumes; potato-based snack foods; poultry, not live; game, not live; meat extracts; fruit preserves; frozen fruits; dried fruit; fruit, stewed; preserved vegetables; frozen vegetables; vegetables, dried; vegetables, cooked; jellies for food; jams; compotes; eggs; seaweed extracts for food; alginates for culinary purposes; rennet; lecithin for culinary purposes; pectin for culinary purposes; pollen prepared as foodstuff; edible birds' nests; casseroles (food); dips; edible fungi

New details
Class Number: 29
Class Items: Meats; fish, seafood and molluscs; dairy products and dairy substitutes; processed fruits, fungi and vegetables, including nuts and pulses; birds eggs and egg products; oils and fats for food; soups; prepared meals containing principally eggs; prepared dishes consisting principally of meat; prepared meals consisting principally of game; prepared meals consisting primarily of meat substitutes; prepared meals containing principally chicken; prepared meals containing principally bacon; prepared meals consisting substantially of seafood; frozen prepared meals consisting principally of vegetables; prepared meals made from poultry, poultry predominating; bouillon; preparations for making soup; stews; desserts made from milk products; dairy puddings; nut-based snack foods; vegetable-based snack foods; dried fruit-based snacks; tofu-based snacks; meat-based snack foods; snack foods based on nuts; snack foods based on vegetables; snack foods based on legumes; potato-based snack foods; poultry, not live; game, not live; meat extracts for culinary purposes; fruit preserves; frozen fruits; dried fruit; fruit, stewed; preserved vegetables; frozen vegetables; vegetables, dried; vegetables, cooked; jellies for food, other than confectionary; jams; compotes; eggs; seaweed extracts for food; alginates for culinary purposes; rennet; lecithin for culinary purposes; pectin for culinary purposes; pollen prepared as foodstuff; edible birds' nests; casseroles (food); vegetable-based dips; nut-based dips; dairy-based dips; meat-based dips; egg-based dips; fish roe dips; fruit-based dips; olive oil dips; seafood based dips; bean dips; edible fungi, processed.

Event description
Class Number: 30

Previous details
Class Number: 30
Class Items: Baked goods, confectionery, chocolate and desserts; ice, ice creams, frozen yogurts and sorbets; coffee, teas and cocoa and substitutes therefor; salts, seasonings, flavourings and condiments; processed grains, starches, and goods made thereof; baking preparations and yeasts; sugars, natural sweeteners, sweet coatings and fillings, bee products; ready-made dishes containing pasta; rice-based prepared meals; prepared meals in the form of pizzas; dry and liquid ready-to-serve meals, mainly consisting of rice; dry and liquid ready-to-serve meals, mainly consisting of pasta; snack food products made from cereal starch; snack foods made of whole wheat; snack food products made from maize flour; snack food products made from potato flour; rice-based snack food; snack food products made from rusk flour; cereal-based snack food; snacks manufactured from muesli; snack foods consisting principally of bread; tortilla snacks; sesame snacks; rice; rice tapioca; sago; flour; cereals; bread; honey; treacle; baking powder; mustard; vinegar; sauces (condiments); ice; flavourings (flavourings), other than essential oils, for beverages; food flavourings, other than essential oils; flavourings (flavourings), other than essential oils, for cakes; thickening agents for cooking foodstuffs; binding agents for ice cream (edible ices); sandwiches; essences for foodstuffs, except etheric essences and essential oils; meat tenderisers, for household purposes; spring rolls; royal jelly; sea water for cooking; bee glue; puddings; preparations for stiffening whipped cream; powders for ice cream; starch for food; sushi; sausage binding materials; cheeseburgers (sandwiches); noodle-based prepared meals

New details
Class Number: 30
Class Items: Baked goods, confectionary, chocolate, chocolate desserts, ice cream desserts, custard-based desserts, dessert puddings, dessert mousses, dessert souffles, flavoured and sweetened gelatin desserts, and muesli desserts; ice, ice creams, frozen yogurts and sorbets; coffee, teas and cocoa and substitutes therefor; salts, seasonings, flavourings and condiments; processed grains, starches (for food), and goods made thereof; baking preparations and yeasts; sugars, natural sweeteners, sweet coatings and fillings, bee products; ready-made dishes containing principally pasta; rice-based prepared meals; prepared meals in the form of pizzas; dry and liquid ready-to-serve meals, mainly consisting of rice; dry and liquid ready-to-serve meals, mainly consisting of pasta; snack food products made from cereal starch; snack foods made of whole wheat; snack food products made from maize flour; snack food products made from potato flour; rice-based snack food; snack food products made from rusk flour; cereal-based snack food; snacks manufactured from muesli; snack foods consisting principally of bread; tortilla snacks; sesame snacks; rice; rice tapioca; sago; flour; cereals; bread; honey; treacle; baking powder; mustard; vinegar; sauces (condiments); ice; flavourings (flavourings), other than essential oils, for beverages; food flavourings, other than essential oils; flavourings (flavourings), other than essential oils, for cakes; thickening agents for cooking foodstuffs; binding agents for ice cream (edible ices); sandwiches; essences for foodstuffs, except etheric essences and essential oils; meat tenderisers, for household purposes; spring rolls; royal jelly; sea water for cooking; bee glue; puddings; preparations for stiffening whipped cream; powders for ice cream; starch for food; sushi; sausage binding materials; cheeseburgers (sandwiches); noodle-based prepared meals

Event description
Class Number: 32

Previous details
Class Number: 32
Class Items: Beer and non-alcoholic brewed beverages; preparations for making beverages; non-alcoholic beverages; mineral water (beverages); aerated water; fruit drinks; juices; syrups for making beverages

New details
Class Number: 32
Class Items: Beer and non-alcoholic brewed beverages; preparations for making non-alcoholic beverages; mineral water (beverages); aerated water; fruit drinks; juices; syrups for making beverages