03
Soaps; perfumery; essential oils; cosmetics; hair lotion;
dentifrices
05
Pharmaceuticals; medicinal healthcare preparations; dietetic
preparations adapted for medical use; infant formula;
nutritional supplements
29
Edible oils; edible fats; dietetic substances not adapted
for medical use, namely dietetic food supplements on the
basis of proteins or fats; fish oils for human consumption;
probiotic milk products; fruit extracts and fruit
concentrates and purées used as ingredients of foods; meat;
charcuterie; fish; fish products; poultry; poultry cuts;
chicken products; game; meat extracts; preserved fruits;
jellies; jams; fruit puree; eggs; milk; milk products;
yoghurt; pine nut oil for food; preparations in paste and
powder form for producing soups, gratin and desserts,
consisting mainly of fat and/or milk products and/or fruits
and/or vegetable, including with added spices and/or
condiments and/or herbs and/or herb mixtures, included in
this class; snacks, prepared and semi-prepared meals, mainly
consisting of fat and protein, including in frozen form,
included in class 29; potato products, namely puree,
dumplings, french fries, including in chilled or frozen
form; soups of all kinds; soup concentrates in the form of
pre-mixes; soup powders; soup cubes; instant soup;
preparations for making soup; soup (preparations for
making); soups in liquid, dried or frozen form
30
Dietetic food, not adapted for medical use, based on
carbohydrates, dietary fibre, with added vitamins, minerals,
trace elements, either singly or in combination, included in
this class; yeast and other yeast products for food,
included in this class; coffee; tea; cocoa; cocoa-based
products; sugar; rice; tapioca; sago; flour; cereals; bread;
pastries; confectionery; edible ices; baking powder; salt;
mustard; vinegar; sauces, in particular fondue and barbecue
sauces, dips, seasoning sauces, pasta sauces, tomato sauces
and ketchup; ready-made dishes containing pasta; farinaceous
food pastes; noodles; spiced products and sauces in paste
form, including in the form of concentrates, included in
this class; binding agents for cooking, for preparing
sauces, soups and casseroles of all kinds; sauce bases and
sauce ingredients for cold and hot preparations; snacks,
prepared and semi-prepared meals and part preparations,
mainly consisting of carbohydrates and roughage, including
in frozen form and being dried products, included in this
class; preparations in paste and powder form for producing
sauces