THE FUTURE IS EVERYTHING

Owners

Goods & Services

Milk; Dried milk for food; Dried milk powder; Whey; Dry whey; Eggs, egg whites, egg yolks, egg substitutes

Enzymes for use in the biochemical industry; Enzymes for scientific and research purposes; Enzymes for use in the genetic analysis industry in the nature of enzymes for scientific and research purposes; Enzymes for use in the ethanol industry; Enzymes for use in the dairy industry; Enzymes for use in the tanning of leather industry; Enzymes for use in the agricultural industry; Enzymes for use in the bakery industry; Enzymes for use in the detergent industry; Enzymes for use in forensic research in the nature of enzymes for scientific and research purposes; Enzymes for use in the wine industry; Enzymes for use in drug detection for industrial, scientific and research purposes; Enzymes for use in the manufacture of alcohol and biological based chemicals; Enzymes and proteins for use in the manufacture of animal feed and in the manufacture of animal fodder; Enzymes for use in fermentation in the manufacturing of alcohol for food and biofuel production; Enzymes and proteins for use in the pharmaceutical industry; Enzymes and proteins for use in the manufacture of nutritional and dietary supplements industry; Enzymes and proteins for use in the manufacture of cosmetics; Enzymes and proteins for use in the cellular agriculture industry and cell cultures other than for medical or veterinary use; Casein for the food industry; Casein for industrial purposes; Collagen for the food manufacturing industry; Collagen for industrial purposes; Proteins for the food industry; Enzymes for the food industry; Enzyme preparations for the food industry; Biologically active chemical preparations, namely, yeast fermentation byproducts in the nature of nutritional yeast, oligosaccharides, fatty acids, carotenoid, B vitamins, lutein, zeaxanthin, and branch chain amino acids for the food manufacturing industry; Biologically active chemical preparations for the food industry, namely, yeast fermentation byproducts, namely, oligosaccharides in the nature of unprocessed polymers, fatty acids, carotenoids, lutein, zeaxanthin, and branch chain amino acids, all being chemicals for use in the manufacture of foods