Goods & Services
Class 1:
Chemicals; protein (raw material); oligosaccharides; peptide (raw material); lactulose (raw material); bifidobacteria for use in the manufacture of food and beverages; lactobacillus for use in the manufacture of food and beverages; bifidobacteria strains for use in the manufacture of food and beverages; lactobacillus strains for use in the manufacture of food and beverages; microorganisms (bacteria, bacteria powder) for use in the manufacture of food and beverages; cultures of microorganisms for use in the manufacture of food and beverages; bacteria for use in food manufacture; bacteria strain for use in food manufacture; powdered bacteria for use in the manufacture of animal feed; bacterial strains for use in the manufacture of animal feed; cultures of microorganisms, other than for medical and veterinary use; plant growth regulating preparations; fertilizers; artificial sweeteners for industrial purposes; flour and starch for industrial purposes; biological preparations for use in industry and science; glue and adhesives for industrial purposes.
Class 5:
Adhesive tapes for medical purposes; gauze for dressings; eyepatches for medical purposes; ear bandages; menstruation bandages; sanitary tampons; sanitary napkins; sanitary panties; absorbent cotton; adhesive plasters; bandages for dressings; liquid bandages; breast-nursing pads; cotton swabs for medical purposes; dental materials; diapers; diaper covers; fly catching paper; mothproofing paper.
Class 29:
Edible oils and fats; cream; whipped cream; cheese; butter; meat; eggs; seafood, not live; processed meat products; processed seafood products; jellies for food, other than confectionery; fried tofu pieces [abura-age]; freeze-dried tofu pieces [kohri-dofu]; jelly made from devils' tongue root [konnyaku]; tofu; fermented soybeans [natto]; processed eggs; pre-cooked curry stew, stew and soup mixes; dried flakes of laver for sprinkling on rice in hot water [ochazuke-nori]; dried flakes of fish, meat, vegetables or seaweed [furi-kake]; side-dish made of fermented soybean [name-mono]; preserved pulses; high-protein dairy-based desserts, namely, desserts made of yogurt, other than frozen yogurt; vegetable-based prepared meals for toddlers; fruit-based snack foods; seed-based snack foods; meat-based snack foods; fish-based snack foods; vegetable-based snack foods; soya-based snack foods.
Class 30:
Binding agents for ice cream; meat tenderizers for culinary purposes; preparations for stiffening whipped cream; aromatic preparations for food; cocoa; ice; sweets, confectionery and cereal-based snack food [other than snacks based on foodstuffs of animal origin, as well as vegetables and other horticultural comestible products which are prepared or preserved for consumption]; ice cream; ice pops; sorbets; pudding; ice cream cones; jellies [confectionery]; bread; sandwiches; steamed buns stuffed with minced meat [chuka-manjuh]; hamburger sandwiches; fresh pizzas; hot dog sandwiches; meat pies; seasonings; spices; ice cream mixes; sherbet mixes; soft serve ice cream mixes; unroasted coffee beans; processed cereals; chocolate spreads; Chinese stuffed dumplings; Chinese steamed dumplings; sushi; fried balls of batter mix with small pieces of octopus [takoyaki]; boxed lunches consisting of rice, with added meat, fish or vegetables; ravioli; yeast powder; fermented malted rice [koji]; yeast; baking powder; instant confectionery mixes; pasta sauce; gluten for food; flour; by-product of rice for food [sake lees]; husked rice; husked oats; husked barley; confectionery containing lactulose being a milk-derived oligosaccharide; batter mixes; wheat-based snack foods; corn-based snack foods; rice-based snack foods; cereal-based snack foods.
