EGGFIELD

Owners

Goods & Services

Eggs; egg product and egg substitute for use in baked goods, namely, sweet pastries, pastries, sponge cakes, pies, cakes, muffins, waffles, crêpes, pancakes, cookies, meringue, cream cakes; egg product and egg substitute for use in long-life baked goods, namely, crispbread, saltstick bread, shortbread, crackers, pretzel sticks, honey cake, wafer gingerbread, gingerbread, Russian bread, sponge cake, baked wafers, rusks, macarons, wafer biscuits, nut corner cakes, nutcracker cakes, Florentine cookies; egg product and egg substitute for use in dessert products, namely, ice cream, dessert mousse; egg product and egg substitute for use in bakery product components, namely, fruit creams, pie fillings; egg product and egg substitute for use in pasta, noodles, spaetzle, quiche, casseroles, breadcrumb coatings, cocktails, alcoholic beverages, vegan beverages, vegetarian beverages; egg product and egg substitute for use in margarine substitutes, margarine, marinades, dressings, salad dressings, mayonnaise, mayonnaise substitutes, cold sauces, hot sauces, dipping sauces; egg product and egg substitute for use as a stabilizer of fat and water mixtures; unflavored and unsweetened gelatin substitutes, namely, plant-based, fungus-based and fermentation-based extracts for culinary purposes [food additives for non-industrial use]; egg-based mousse; milk-based mousse; egg-based bakery components in the form of mixes for bakery goods; milk-based bakery components in the form of mixes for bakery goods; egg substitute in the form of scrambled eggs, fried eggs; plant-based food products, namely, legume-based and tuber-based meat substitutes

Plant-based, fungus-based, and fermentation-based proteins for the food industry; plant-based, fungus-based and fermentation-based extracts for the food industry; plant-based, fungus-based, and fermentation-based extracts with binding, gelling, emulsifying and foaming characteristics for the food industry; plant-based, fungus-based, or fermentation-based substances, namely, proteins, exo-proteins, polysaccharides, and exo-polysaccharides used in the food industry as substitutes for methylcellulose, gellan, xanthan or other gelling substances

Bread; pastries; confectionary, namely, candy, chocolate, cookies; baked goods, namely, fruit cakes, vegetable cakes, quiches, sweet pastries, sponge cakes, pies, cakes, muffins, waffles, crepes, pancakes, cookies, meringue, cream cakes, dessert soufflés; ice cream; pasta and noodles; spaetzle pasta; breadcrumb coatings; yeast, baking powder and food flavorings, other than essential oils; marinades; food seasonings; hot sauce; cold sauces in the form of salad dressings, mayonnaise, mayonnaise substitutes being egg- and dairy free mayonnaise, hollandaise sauce, dipping sauces; food starches; protein blends and flours in the form of protein or protein-enriched flour