Australian Trade Mark Search

Event description
Class Count: 3
Class Numbers:29; 30; 32

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Class Count: 0
Class Numbers:

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Class Count: 3
Class Numbers: 29; 30; 32

Event description
Class Number: 32

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Class Number: 32
Class Items: Fruit drinks and fruit juices; vegetable juices [beverages]; vegetable-based beverages and fruit-based beverages; vegetable extracts [beverages]; vitamin enriched water [beverages]; protein-enriched sports beverages; syrups and other preparations for making beverages; smoothies; waters [beverages]; aerated water; red ginseng drinks; strawberry drinks; blueberry juices; pear drinks; mango juice; apple juice beverages; soya-based beverages, other than milk substitutes; powders for effervescing beverages; non-alcoholic beverages.

Event description
Class Number: 30

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Class Number: 30
Class Items: Ja-jang (black soybean sauce); noodles with black soybean sauce (jajangmyeon); doenjang [condiment]; gochujang; seasoned bean paste; vegetable rice porridge; cereal-based processed products; instant rice; cooked rice; prepared rice rolled in seaweed; bowl of rice served with toppings; sauces; curry sauces; flour and preparations made from cereals; jeon [Korean-style pancakes]; tacos; burritos; confectionery; mandu [Korean-style dumplings]; frozen dumplings; instant noodles; Korean buckwheat noodles (naeng-myun); udon noodles; chopped noodles (kalguksu); rice cakes; cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (topokki); bread; salt; ice [frozen water]; ice-cream; seasonings; pizzas; hot dogs (sausages in a bread roll); pasta; stir-fried rice; tea; tea-based beverages; coffee; noodle-based prepared meals; chocolate products.

Event description
Class Number: 29

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Class Number: 29
Class Items: Preserved, frozen, dried and cooked fruits and vegetables; processed vegetable products; vegetable-based meat substitutes; processed bean sprouts; fermented soybeans (natto); tofu; bean-based foodstuffs made from processed beans (excluding bean curds and foodstuffs made from bean curds); foods prepared from bean curds (tofu); cooked tofu; deep fried tofu; tofu-based snacks; meat, fish, poultry and game; fish, not live; food products made from fish and shellfish; fish cakes; preserved laver; processed meat products; bulgogi; short rib soup (galbi tang); seaweed soup (miyeok-guk); soft tofu stew (sundubu-jjigae); beef soup; spicy beef broth (yukgaejang); cooked dish consisting primarily of soybean paste and tofu (doenjang-jjigae); spicy sausage stew (budae jjigae); samgyetang [Korean ginseng chicken soup]; kimchi jjigae [Korean dish consisting primarily of fermented vegetables, pork and tofu]; jellies for food, other than confectionery; kimchi; potato dumplings; soups; vegetarian sausages; soya milk; milk; milk products; yoghurt; cheese; eggs; quail eggs boiled down in soy sauce; processed nuts; jellies made from devil's tongue root (konnyaku) for food, other than confectionery; pickled radishes; pork cutlets; teriyaki chicken; soy sauce seasoned chicken; chicken salad; chicken balls; grilled short rib patties; ham; Korean deep-fried pork with sweet and sour sauce (tangsuyuk); fish-based foodstuffs; tinned meat, fish, vegetables and fruits.