Extracts from vegetables, fruit, meat, poultry, fish and from vegetal sea foods; jellies and dairy products; all for food; fruit preserves and vegetable preserves; prepared meals consisting principally of foodstuffs included in Class 29; milk; protein derived from soya beans for use as a substitute for dairy products; yogurt; edible oils and edible fats; mayonnaise, eggs, jams; food preparations having a base of vegetable, milk, meat, fish or of edible fats, all for use as sandwich spreads; soups and bouillons.;
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