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Trade Marks Inter Partes Decision O/215/20
O/215/20 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NO. UK00003370381 BY SILVINA’S NATURE LIMITED TO REGISTER: Mimbles AS A TRADE MARK IN CLASS 30 AND IN THE MATTER OF OPPOSITION THERETO UNDER NO. 416580 BY KALLO FOODS LIMITED BACKGROUND AND PLEADINGS 1. On 27 January 2019, Silvina’s Nature Limited (‘the applicant’) applied to register the trade mark shown on the cover page of this decision in the UK. The application was published for opposition purposes on 8 February 2019 and registration is sought for the goods shown in the Annex to this decision. 2. On 8 May 2019, the application was opposed by Kallo Foods Limited (‘the opponent’). The opposition was initially based on section 5(2)(b) and section 5(3) of the Trade Marks Act 1994 (‘the Act’). The opposition under section 5(3) of the Act was withdrawn by the opponent via written correspondence on 14 October 2019. The opponent relies on the following trade marks: MRS. CRIMBLE’S UK registration no. 3243585 Filing date 13 July 2017; registration date 24 November 2017 Relying on all goods and services namely: Class 29 Dried and cooked fruits, jams, fruit sauces, jellies; prepared meals and snacks; meat, fish, poultry and game; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats. Class 30 Flour and preparations made from cereals; bread, pastry and confectionery; cocoa, chocolate; prepared meals and snacks consisting primarily of grains and cereals; cereal bars; food flavourings; bakery products; dough, pastry, dough products, pastry products; pastries; cakes, doughnuts, biscuits, cookies; dough mixes, cake mixes, doughnut mixes, biscuit mixes; cereal and oat based products namely health bars; desserts and dessert mixes; rice cakes, corn cakes; crackers; macaroni, noodles, pasta, tomato sauce, sauces, seasonings; coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; ices; sugar, honey, treacle; yeast, baking-powder; salt; mustard; vinegar, sauces (condiments); spices; ice. -
Technology of Confectionery, Chocolates, Toffee, Candy, Chewing & Bubble Gum, Lollipop and Jelly Products with Formulations
TECHNOLOGY OF CONFECTIONERY, CHOCOLATES, TOFFEE, CANDY, CHEWING & BUBBLE GUM, LOLLIPOP AND JELLY PRODUCTS WITH FORMULATIONS Click to enlarge DescriptionAdditional ImagesReviews (0)Related Books Contents-cum-Index Chapter 1 Confectionery Products • Sugar confectionery • Nutritional significance • Principles of sugar confectionery production • A range of sweets for sale • Degree of inversion • Time and temperature of boiling • Boiling point of sucrose solutions • Moisture content • Added ingredients • Types of sweets • Fondants and creams • Gelatin sweets • Toffee and caramels • Hard-boiled sweets • Processing • Boiling • Cooling • Equipment required • Beating • Forming/setting • Packaging • Suitability for small-scale production • Multi-coloured aerated confectionery products • Method of Preparation • Confectionery product and preparation • Coolant Compositions • Flavour Compositions • Coolant and Flavour Release Profiles • Manufacturing Methods • Confectionery compositions with magnolia bark extract • Confectionery Formulations • Pressed Tablet Formulations • Fruit and nut-containing confectionery candy • Reduced Sweetness Confectionary Compositions • Reduced Sweetness Confectionery Coatings/Fillings • Cereal Bars and Other Cereal Products • Baked Products and Other Products • Processes For Associating Confectionery Coating Compositions With Food Items Chapter 2 Manufacture of Toffee • Biodegradable toffee gum • Manufacturing of Polymers • Polymer No. 101 • Polymer No. 102 • Polymer No. 103 • Polymer No. 104 • Polymer No. 105 • Polymer -
Improvement of Zefir Production by Addition of the Developed Blended Fruit and Vegetable Pasteinto Its Recipe
Technology and equipment of food production Розроблено спосiб виробництва плодоовочево- UDC [664.849:664.144]-044.337 го пастоподiбного напiвфабрикату на основi яблука DOI: 10.15587/1729-4061.2020.185684 сорту Антонiвка, гарбуза сорту мускатна Перлина та буряку сорту Бона. Спосiб вiдрiзняється проведенням концентрування в щадних температурних режимах IMPROVEMENT OF (50…55 °C) у роторному плiвковому апаратi до вмiсту 45 % сухих речовин протягом 1,25…2,0 хв. Встановлено ZEFIR PRODUCTION структурно-механiчнi характеристики пюре компо- нентiв сировини i купажованих концентрованих паст BY ADDITION OF за розробленим способом. Пiдтверджено змiцнення структури розробленої плодоовочевої пасти, оскiльки її THE DEVELOPED максимальна динамiчна в’язкiсть складає 283 Па∙с, що в 1,9 рази бiльше в порiвняннi з контролем (яблучною пастою). Це дозволило видiлити рацiональну компо- BLENDED FRUIT зицiю для проведення подальших дослiджень з вмiстом компонентiв у пастi: яблука – 60 %; гарбуз – 20 %; AND VEGETABLE буряк – 20 % (композицiя 1). Вона в порiвняннi з контр- олем має пiдвищений вмiст фiзiологiчно-функцiональ- PASTEINTO ITS них iнгредiєнтiв та володiє гарними органолептичними властивостями. RECIPE Пiдтверджено доцiльнiсть використання у рецеп- турному складi зефiру розробленої плодоовочевої пасти An. Zahorulko (композицiя 1) у кiлькостi 75 % замiни яблучного пюре. PhD, Senior Lecturer* Обраний зразок зефiру вiдрiзняється оригiнальними Е-mail: [email protected] органолептичними властивостями. При цьому забез- Al. Zagorulko печується зростання ефективної в’язкостi (ηеф, Па∙с) PhD, Associate Professor* зефiру з замiною 75 % яблучного пюре купажованою Е-mail: [email protected] пастою в порiвняннi контролем (зефiр без домiшок) з 391 до 782. Також спостерiгається змiцнення пластич- K. Kasabova PhD, Associate Professor** ної мiцностi (Pk) в залежностi вiд тривалостi: 75 % – 54,2 кПа (контрольний зразок – 47 кПа), що в цiлому є E-mail: [email protected] позитивним явищем з технологiчної точки зору. -
Priyatnogo Appetita!
14 Great Escape Russia Favorites 15 Priyatnogo Jacques Jean Sarraf’s restaurant recommendations Rassolnik MOSCOW appetita! Beef stroganoff Vatrushka White Rabbit is Sochivo a modern upscale restaurant and gastrobar. The restaurant’s menu is brimming with delicious Russian meals such as fish and seafood, soups, appetizers and desserts. White Rabbit has been named among the 50 top restaurants in the world. Smolenskaya Square 3 whiterabbitmoscow.ru “During my visits to Russia, I had the Holiday fare opportunity to taste some exquisite meals such Orthodox Christianity is the most widely as the smooth and creamy beef stroganoff, practiced religion in Russia, and Christmas is garnished with sour-cream, onions and Turandot offers an celebrated on January 7. The devout observe a international menu mushrooms,” said Sarraf. “For dessert, I crown 40-day fast excluding meat and dairy from their my every Russian meal with the mouth- in a very classic and diets in the days leading up to Christmas. The luxurious architectural As one might imagine for a country spanning to Russia run deep. “Considering my frequent watering vatrushka, which is a soft bun made fast is broken on Christmas Eve, with a special with cheese, milk, sugar and jam.” setting. two continents, the food and drink of Russia visits to Russia, it has become my second home porridge known as sochivo or kutya, prepared Tverskoy Boulvard 26 country, and obviously, I had the chance to taste from wheat, walnuts, poppy seeds and honey. turandot-palace.ru is as diverse as its land and people. T&F spoke most of its traditional and signature dishes.” For Ahmetov, on the other hand, a meal is not complete without a plate of chak-chak. -
Technology of Confectionery, Chocolates, Toffee, Candy, Chewing & Bubble Gums, Lollipop and Jelly Products with Formulations
Technology Of Confectionery, Chocolates, Toffee, Candy, Chewing & Bubble Gums, Lollipop And Jelly Products With Formulations Contents-cum-Index Chapter 1 Confectionery Products • Sugar confectionery • Nutritional significance • Principles of sugar confectionery production • A range of sweets for sale • Degree of inversion • Time and temperature of boiling • Boiling point of sucrose solutions • Moisture content • Added ingredients • Types of sweets • Fondants and creams • Gelatin sweets • Toffee and caramels • Hard-boiled sweets • Processing • Boiling • Cooling • Equipment required • Beating • Forming/setting • Packaging • Suitability for small-scale production • Multi-coloured aerated confectionery products • Method of Preparation • Confectionery product and preparation • Coolant Compositions • Flavour Compositions • Coolant and Flavour Release Profiles • Manufacturing Methods • Confectionery compositions with magnolia bark extract • Confectionery Formulations • Pressed Tablet Formulations • Fruit and nut-containing confectionery candy • Reduced Sweetness Confectionary Compositions • Reduced Sweetness Confectionery Coatings/Fillings • Cereal Bars and Other Cereal Products • Baked Products and Other Products • Processes For Associating Confectionery Coating Compositions With Food Items Chapter 2 Manufacture of Toffee • Biodegradable toffee gum • Manufacturing of Polymers • Polymer No. 101 • Polymer No. 102 • Polymer No. 103 • Polymer No. 104 • Polymer No. 105 • Polymer No. 106 • Preparation of Toffee Gums Chapter 3 Gum and Jelly Products -
Geconatec ® Gmbh
GeconaTEC ® GmbH March 2008 Complete technology for production of pleasing products projects, constructions, lines and equipment, packaging systems 2008 Hall 2, Stand C 05 PROFILE GeconaTEC® GmbH GeconaTEC GmbH is an engineering company acting as a general contractor for the design, delivery and cons- Business partner from GeconaTEC GmbH: truction of complex systems and entire plants for food processing and packaging. • Aasted Mikroverk It always uses state-of-the-art and high-performance • Franz Haas Waffel- und technologies supplied by famous European manufactur- Keksanlagen-Industrie GmbH ers. GeconaTEC’s overriding aim is to enable high-quality products to be marketed with the help of the latest • Bosch Sigpack Systems AG processing techniques and packaging technologies. • Teepack Spezialmaschinen GmbH & Co. KG GeconaTEC is a one-stop supplier of turnkey plants – • Hosokawa ter Braak meaning the entire process from planning, fi nancing, production, delivery, assembly and start-up is centrally • Hosokawa Bepex managed and controlled by GeconaTEC. Moreover, all • Hosokawa Kreuter engineering systems are planned and installed by specia- lists from the company GeconaPACK. • Petzholdt Heidenauer Maschinen -und Anlagenbau International GmbH Alongside project management, GeconaTEC also offers its customers a wide range of services such as production • AZO GmbH & Co. KG supervision, preventive maintenance, spares procurement • F.B. Lehmann Maschinenfabrik GmbH and staff training. and others 2 Bene ts of GeconaTEC for the execution of contracts, nancing an transportation SERVICES GeconaTEC – a dependable partner GeconaTEC is a reliable partner when it comes to technical consulting, bid submission, contract preparation and the implementation of signed contracts. GeconaTEC has been attested as a company that is prudently managed, doesn’t overstretch itself, and discharges its obligations punctually and conscientiously. -
Know-How and Experience UNIPEKTIN Ingredients AG Makes No Warranty As to Its Accuracy Or Completeness, Or the Results Obtained from Such Information
Know -How and Experience 1 Confectionery Jellies belong to the broader class and more extensive group of gummies, gums, pastilles and jellies whose texture has changed significantly over time, from tough, less chewy textures, to increasingly tender, soft and chewier. Jellies would be described as Acidic, fruit-based or flavoured jellies, usually with a pH in the range of 3.3 – 3.8 and soluble solids between 76 having a short and delicate texture with a clear cut, and 85% are best produced using high ester/high breaking down quickly in the mouth, pretty much the methoxyl (HM) pectin. Ideally and almost always a Slow opposite of what you would see in gummy candy with Set HM pectin is used as the setting characteristics of their slow-melting behaviour and very chewy texture. this type of pectin allows the whole batch to be The primary use of pectin in confectionery is in such deposited before it gels and without pre-gelation, despite the high solids content and low pH. The pH jellies, and there are two basic groups of them, fruit must be closely controlled during cooking and flavoured jellies and neutral flavoured jellies. Within processing in these systems and recipes, to limit these groups, there are numerous variants, such as inversion of the sugar and degradation of pectin, but acidic flavoured jellies with fruit juice, fruit paste or just also to prevent pre-gelation before and during colour and flavour and acid, neutral flavoured jellies depositing. Buffer salts are necessary to achieve this. like Turkish Delight, chocolate-coated or sugar-coated The buffer salts are often incorporated into the pectin jellies, fruit slices, aerated jellies (Zefir), cake by the pectin producer for the convenience of the decorations (e.g. -
Əlyazma Hüququnda Babayev Mirelmin Niyaz Oglu Movzu:”Həll Olmuş Qida Lifləri Ilə Zənginləşdirilmiş Zefirin Istehsal Texnologiyasının Islənməsi”
AZƏRBAYCAN RESPUBLİKASI TƏHSİL NAZİRLİYİ AZƏRBAYCAN DÖVLƏT İQTİSAD UNİVERSİTETİ MAGİSTRATURA MƏRKƏZİ Əlyazma hüququnda Babayev Mirelmin Niyaz oglu Movzu:”Həll olmuş qida lifləri ilə zənginləşdirilmiş zefirin istehsal texnologiyasının islənməsi” MAGİSTR DİSSERTASİYASI İxtisas:060642 “Qida məhsulları mühəndisliyi” İxtisaslaşma: “İaşə məhsullarının texnologiyası və iaşənin təşkili” Elmi rəhbər : Omarova Elza Mədət qızı Texnika elmləri namizədi,dosent Kafedra müdiri: Məhərrəmova Mehriban Həmid qızı Biologiya elmləri namizədi Bakı 2018 1 MÜNDƏRİCAT Səh. Giriş ………………………………………………………………………….. 4 I FƏSİL. ƏDƏBİYYAT İCMALI.......................................................... 7 1.1. Zefir yarımfabrikatlarının qidalılıq dəyəri və kimyəvi tərkibi haqqında .................................................................................... 7 1.2. Zefir yarmfabrikatının istehsal texnologiyasında işlədilən xammalların xarakteristikası .................................................... 8 1.3. Zefir məmulatlarının istehsal texnologiyası .............................. 11 1.3.1. Qida liflərinin ən geniş yayılmış nümayəndələri kimi pektin maddələrinin quruluşu haqqında............................................... 17 1.3.2. Qida liflərini kimi pektin maddələrinin fiziki-kimyəvi xassələri ................................................................................... 19 1.3.3. Qida liflərinin ən geniş yayılmış nümayəndələri kimi pektin maddələrinin bitki mənşəli xammalda təyini metodları ........... 22 1.4. Ədəbiyyat icmalı üzrə nəticələr və təkliflər -
Varemerketidende-Nr24-2021.Pdf
. nr 24/21 - 2021.06.14 NO årgang 111 ISSN 1503-4925 Norsk varemerketidende er en publikasjon som inneholder kunngjøringer innenfor varemerkeområdet BESØKSADRESSE Sandakerveien 64 POSTADRESSE Postboks 4863 Nydalen 0422 Oslo E-POST [email protected] TELEFON +47 22 38 73 00 8.00-15.45 innholdsfortegnelse og inid-koder 2021.06.14 - 24/21 Innholdsfortegnelse: Meddelelse til søker/innehaver med ukjent adresse ......................................................................................... 3 Registrerte varemerker ......................................................................................................................................... 4 Internasjonale varemerkeregistreringer ............................................................................................................ 48 Ansvarsmerker .................................................................................................................................................. 152 Innsigelser .......................................................................................................................................................... 153 Avgjørelse etter krav om administrativ overprøving ..................................................................................... 154 Avgjørelser fra Klagenmnda ............................................................................................................................. 155 Merkeendringer ................................................................................................................................................. -
WO 2011/054049 Al
(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date _ . ... _ . .. 12 May 2011 (12.05.2011) WO 2011/054049 Al (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every A23G 3/52 (2006.01) A23G 3/54 (2006.01) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, (21) International Application Number: CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, PCT/AU20 10/00 1475 DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (22) International Filing Date: HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, 5 November 2010 (05.1 1.2010) KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, (25) Filing Language: English NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, (26) Publication Language: English SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (30) Priority Data: 2009905427 6 November 2009 (06.1 1.2009) AU (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, (71) Applicant (for all designated States except US): CAD- GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, BURY ENTERPRISES PTE LIMITED [SG/SG]; 346 ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TJ, Man Boon Lay, Jurong 609528 (SG).