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Vector-Bialgam, Pc
VECTOR-BIALGAM, PC The company was founded in 1996 on the basis of the State Scientific Center of Virology and Biotechnology “Vector” (naukograd Koltsovo, Novosibirsk region) Company profile: production of pharmaceutical immunobiological preparations and probiotic products. Leonid Nikulin Chief Executive Officer of Vector-BiAlgam, PC PRODUCTION BASE OF VECTOR-BIALGAM, PC GMP Quality Control System HACCP Quality Control System ISO Quality Management System Injectable Probiotic Contract products: production: manufacturing: Vaccine for the prevention of Probiotics (dietary Preparation of injectable viral Hepatitis A supplements) solutions and filling in syringe "ALGAVAC®M“ Starter cultures and dispensers, ampoules and (the preparation is a suspension of technologies for the dairy vials. purified, concentrated and inactivated and industry Development and production hepatitis A virions (strain LBA-86), adsorbed onto aluminum hydroxide. One Dry bacterial biomass of multi-factor probiotics milliliter of the vaccine contains at least Bioproducts 320 ELISA units of hepatitis A virus antigen.) Lysates of probiotic microorganisms MANUFACTURE OF INJECTABLE PRODUCTS BY VECTOR-BIALGAM, PC Vaccine for prevention of viral hepatitis A "ALGAVAC® M" Vaccine against hepatitis A "ALGAVAC® M" Vector-BiAlgam, PC is the only company in Russia that produces a vaccine for the prevention of viral hepatitis A — ALGAVAC ® М — which is just as effective as its counterparts of foreign manufacture. The production the "ALGAVAC® M" vaccine corresponds to requirements of international standard GMP: Quality control of the materials and production technology Personnel qualification Compliance with requirements to the facilities Vector-BiAlgam, PC, guarantees: Exceptional quality High level of safety Effectiveness Vaccine against hepatitis A "ALGAVAC® M" ALGAVAС ® M is a suspension of purified, concentrated and inactivated and hepatitis A virions (strain LBA-86), adsorbed onto aluminum hydroxide. -
NEW PRODUCTS NEW PRODUCTS Wide and High-Quality Range of Deep Frozen Bakery Products
NEW PRODUCTS NEW PRODUCTS Wide and high-quality range of deep frozen bakery products. Made in Germany, par-baked, deep-frozen with sourdough. Baking instruction: Leave to defrost for 150-180 minutes. Then bake for approx. 14-15 minutes at 200°C/ 392°F. AMY'S KITCHEN Units UPC BURRITOS & WRAP per case Code B070 Bean & Rice Burrito - Non-Dairy 12/6.0 oz 0 42272 00007 0 B071 Bean & Cheese Burrito 12/6.0 oz 0 42272 00007 1 B072 Breakfast Burrito 12/6.0 oz 0 42272 00007 2 B073 Black Bean Vegetable Burrito 12/6.0 oz 0 42272 00007 3 B074 Burrito Especial 12/6.0 oz 0 42272 00007 4 B076 Southwestern Burrito 12/5.5 oz 0 42272 00007 6 B353 Bean & Cheese Gluten Free 12/6.0 oz 0 42272 00035 3 W260 Indian Samosa Wrap 12/5.5 oz 0 42272 00026 0 POT PIES PP020 Vegetable Pot Pie 12/7.5 oz 0 42272 00002 0 PP021 Broccoli Pot Pie 12/7.5 oz 0 42272 00002 1 BOWLS B160 Teriyaki Bowl 12/9.5 oz 0 42272 00016 0 B161 Brown Rice & Vegetables Bowl 12/10.0 oz 0 42272 00016 1 B162 Country Cheddar Bowl 12/9.5 oz 0 42272 00016 2 B163 Mexican Casserole Bowl 12/9.5 oz 0 42272 00016 3 B164 Brown Rice, Black-Eyed Peas & Veggies Bowl 12/9.0 oz 0 42272 00016 4 B165 Ravioli Bowl 12/9.5 oz 0 42272 00016 5 B166 Baked Ziti Bowl 12/9.5 oz 0 42272 00016 6 B176 Pesto Tortellini Bowl 12/9.5 oz 0 42272 00017 6 B811 Broccoli & Cheddar Bake 12/9.5oz 0 42272 00811 4 B805 3 Cheese Penne Marinara (Light & Lean) 12/8.0 oz 0 42272 00080 5 B129 Spinach Ravioli Bowl 12/9 oz 0 42272 00112 9 B056 3 Cheese & Kale Bake Bowl 12/9 oz 0 42272 00105 6 B1172 COUNTRY BREAKFAST BAKE 12/9.5 oz 0 42272 01172 -
Mw/Nmt July 7, 2021 Opposition No. 91269380 Wise
UNITED STATES PATENT AND TRADEMARK OFFICE Trademark Trial and Appeal Board P.O. Box 1451 Alexandria, VA 22313-1451 General Contact Number: 571-272-8500 General Email: [email protected] mw/nmt July 7, 2021 Opposition No. 91269380 Wise Foods, Inc. v. October's Very Own IP Holdings Michael Webster, Interlocutory Attorney: On June 25, 2021, Applicant filed a proposed amendment to its application Serial No. 87633378, with Opposer’s consent.1 By the proposed amendment, Applicant seeks to amend the identification of goods in International Classes 29 and 30 as follows (deletions shown with strikethrough). International Class 29 From: Abalones, not live; albumen for culinary purposes; albumin milk; alginates for culinary purposes; almond butter; almond milk for culinary purposes; almond milk-based beverages; aloe vera prepared for human consumption; anchovies, not live; anchovy, not live; anchovy fillets; animal fats for food; animal marrow for food; animal oils and fats for food; animal oils for food; antipasto salads; apple chips; apple purée; apple sauce; ark-shells, not live; aromatized fruit; artificial cream; artificial fish roes; artificial sausage skins; aspic; bacon; bacon bits; baked beans; banana chips; bean curd; beancurd sticks; beans cooked in soy sauce; beef; beef bouillon; beef jerky; beef slices; beef tallow; beef tallow for food; blended cheese; blended oil for food; blocks of boiled, 1 The goods in International Classes 1, 3, 5, 32, and 33 remain unchanged. Opposition No. 91269380 smoked and then dried bonitos; blood sausage; -
Inside: Shrimp Cake Topped with a Lemon Aioli, Caulilini and Roasted Tomato Medley and Pommes Fondant
Epicureans March 2019 Upcoming The President’s Message Hello to all my fellow members and enthusiasts. We had an amazing meeting this February at The Draft Room Meetings & located in the New Labatt Brew House. A five course pairing that not only showcased the foods of the Buffalo Events: region, but also highlighted the versatility and depth of flavors craft beers offer the pallet. Thank you to our keynote speaker William Keith, Director of Project management of BHS Foodservice Solutions for his colloquium. Also ACF of Greater Buffalo a large Thank-You to the GM Brian Tierney, Executive Chef Ron Kubiak, and Senior Bar Manager James Czora all with Labatt Brew house for the amazing service and spot on pairing of delicious foods and beer. My favorite NEXT SOCIAL was the soft doughy pretzel with a perfect, thick crust accompanied by a whole grain mustard, a perfect culinary MEETING amalgamation! Well it’s almost spring, I think I can feel it. Can’t wait to get outside at the Beer Garden located on the Labatt house property. Even though it feels like it’ll never get here thank goodness for fun events and GREAT FOOD!! This region is not only known for spicy wings, beef on weck and sponge candy, but as a Buffalo local you can choose from an arsenal of delicious restaurants any day of the week. To satisfy what craves you, there are a gamut of food trends that leave the taste buds dripping Buffalo never ceases to amaze. From late night foods, food trucks, micro BHS FOODSERVICE beer emporiums, Thai, Polish, Lebanese, Indian, on and on and on. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
Probiotic Foods: Benefits to the Cereal Based Sri Lankan Diet
Ceylon Journal of Science 47(2) 2018: 105-123 DOI: http://doi.org/10.4038/cjs.v47i2.7506 REVIEW ARTICLE Probiotic foods: Benefits to the cereal based Sri Lankan diet Anjani M. Karunaratne Department of Botany, Faculty of Science, University of Peradeniya, Peradeniya, Sri Lanka Received:13/10/2017; Accepted:25/12/2017 Abstract: The Sri Lankan diet of which the staple is rice, has protein and micronutrients. A well-balanced Sri Lankan unacceptable levels of antinutritional substances, particularly diet composed of rice, spicy vegetable curries and protein phytic acid, which is associated with fibre, a dietary component sources (pulses or food of animal origin) at recommended originating from plant sources of food. Low anthropometric portion sizes (FBDG, 2011), is enriched with dietary fibre indicators among preschool children suggestive of undernutrition and antioxidants and hence, has the potential of being a have remained static over several years. Some microbes that healthy meal. However, as consumed by the masses, the ferment food are known to produce phytase that metabolize diet lacks both balance and variety (Jayawardena et al., phytic acid in addition to providing other benefits. Some of these 2012) which seems to have severe repercussions on the microbes in fermented foods serve as probiotics, which help nutritional status and health. In addition to several studies maintain homeostasis within the gut microbiota, thus providing a reporting the prevalence of undernutrition among children wide range of health benefits. At present, it is a worldwide trend (as discussed later), a national nutritional survey (Jayatissa to incorporate probiotics to the daily diet in fermented foods, et al., 2012) shows the prevalence of malnutrition (both while a market for novel probiotic foods is catching on. -
BBQ We Prepare It
- Fresh meats served with a selection of wraps, dipping sauces and seasonal vegetables. Order what you like, when you like. - 삼겹살 (GF) Pork belly rashers, 200g 20 - 된장삼겹살 Pork belly rashers marinated in Korean miso, 200g 20 - 와인삼겹살 Pork belly rashers marinated in red wine, 200g 20 - 우설 (GF) Slices of tasty beef tongue marinated in sesame oil, 200g 17 - 소볼살 Gelatinous beef cheek slices, marinated, 200g 20 갈비 Beef ribs, sliced through the bone and marinated, 200g 25 - 갈비 The King of the BBQ! Meaty beef ribs, scroll-cut and marinated, over 200g 25 - 치킨불고기 Succulent thigh fillets, marinated in a sweet soy sauce, 3 pieces 20 - 매운치킨불고기 Succulent thigh fillets, marinated in a fiery chilli sauce, 3 pieces 20 - 새우구이 (GF) Tasty Australian prawns (5 piece minimum) 15 (+ 3 dollars each piece for extra) - 야채 (GF) A plate of mixed seasonal vegetables 12 버섯 5 쌈무 3 쌈 3 파절이 3 밥 - ライス A bowl of steamed goodness 2 - Selections of good stuff to try, all served with our delicious wraps, sauces and sides Pork Belly - Samgyeopsal - 삼겹살 Miso Pork Belly - Doenjang Samgyeopsal - 된장삼겹살 Wine Pork Belly - Wine Samgyeopsal - 와인삼겹살 Vegetables - Yachae - 야채 68 Pork Belly - Samgyeopsal - 삼겹살 Lateral-cut Beef Ribs - L.A. Galbi - L.A. 갈비 Scroll-cut Beef Ribs - Galbi - 갈비 Vegetables - Yachae - 야채 78 Beef Cheek - Sobulsal - 소볼살 Lateral-cut Beef Ribs - L.A. Galbi - L.A. 갈비 Scroll-cut Beef Ribs - Galbi - 갈비 Chicken Bulgogi - 치킨불고기 (choice of Sweet Soy or Spicy) Vegetables - Yachae - 야채 98 Beef Tongue - Ooseol - 우설 Beef Cheek - Sobulsal - 소볼살 Lateral-cut Beef Ribs - L.A. -
Production Starts 2012 Strong Dairy and Products Semi-Annual Russian
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 5/22/2012 GAIN Report Number: RS1232 Russian Federation Dairy and Products Semi-annual Production Starts 2012 Strong Approved By: Morgan Haas Prepared By: Morgan Haas, Mikhail Maksimenko Report Highlights: The Russian dairy industry has demonstrated a better-than-expected start to 2012, increasing production as prices continue to show resiliency to the onset of seasonally higher production. In addition to a favorable prices, output remains supported by slowing dairy herd contraction, new market access trade barriers, maintained levels of state support, higher per cow feed stocks, and improving milk yields and animal husbandry at agricultural enterprises. Nonetheless, Russia‟s dairy statistics as well as its support programs have recently come under increased scrutiny for gross inaccuracies and failure to reach production targets. Taken in combination with domestic uncertainties concerning Russia‟s pending WTO accession, the GOR is again entertaining new proposed support measures. Summary The Russian dairy industry has demonstrated a better-than-expected start to 2012, increasing production as prices continue to show resiliency to the onset of seasonally higher production. In addition to a favorable prices, output remains supported by slowing dairy herd contraction, new market access trade barriers, maintained levels of state support, higher per cow feed stocks, and improving milk yields and animal husbandry at agricultural enterprises. Nonetheless, Russia‟s dairy statistics as well as its support programs have recently come under increased scrutiny for gross inaccuracies and failure to reach production targets. -
International Registration Designating India Trade Marks Journal No: 1960 , 10/08/2020 Class 1
International Registration designating India Trade Marks Journal No: 1960 , 10/08/2020 Class 1 Priority claimed from 07/10/2019; Application No. : 88644417 ;United States of America 4513772 31/03/2020 [International Registration No. : 1528222] Thermo Fisher Scientific (Bremen) GmbH Hanna-Kunath-Strasse 11 28199 Bremen Germany Proposed to be Used IR DIVISION Kits comprised of enzymes, reagents, nucleotides, and assays for scientific or research purposes. 6449 Trade Marks Journal No: 1960 , 10/08/2020 Class 1 4534058 24/03/2020 [International Registration No. : 1468883] Evonik Operations GmbH Rellinghauser Str. 1 - 11 45128 Essen Germany Proposed to be Used IR DIVISION Cl.1;Chemical substances, chemical materials and chemical preparations, and natural elements, included in this class, for use in industry; detergents for use in manufacture and industry; filtering media of chemical and non-chemical substances included in this class. 6450 Trade Marks Journal No: 1960 , 10/08/2020 Class 1 Priority claimed from 30/10/2019; Application No. : 2019-138709 ;Japan 4535241 31/03/2020 [International Registration No. : 1535335] Sanyo Chemical Industries, Ltd. 11-1, Ikkyo Nomoto-cho, Higashiyama-ku, Kyoto-shi Kyoto 605-0995 Japan Proposed to be Used IR DIVISION Industrial chemicals; surface-active chemical agents; chemical additives for fuel; chemical additives for lubricating oils; chemical additives improving the viscosity index of lubricating oil; plasticizers; chemical preparations for metal finishing; antibacterial agents for industrial use; resin -
1,500 Types of Sausage 1 Scalded - Put Into Boiling Water and Heat~ to Taste - a Range Which Includes Frankfurter and Wiener
1,500 Types of Sausage 1 Scalded - put into boiling water and heat~ to taste - a range which includes Frankfurter and Wiener. The latter takes its name from a Wurst citizen of Berlin, who had nothing to do with Austria's capital. The sausage his inventive mind Did you know that strict German laws affecting thought up is rather like a Frankfurter. trade descriptions allow only Frankfurters fr0m WeiBwurst, another sea lded sausage, comes Frankfurt to be called Frankfurter? That in fr0m Munich, and is fat and greyish-white !n Germany a Hamburger is a citizen of Hamburg, ool0ur. Bockwurst is found almost everywhere, not a piece of minced beef - which in Germany and is recognisable by its short, fat sha@e. is called a Deutsches Beefsteak? That the Ger Bratwurst, originally a product of Ni.irnberg, is mans eat much more pork than any other now popular throughout Germany. When grilled meat? Orthat some Germans find the idea over an open fire it is called Rostbratwurst. 0f eating lamb somewhat distasteful? 2 Boiled (eaten cold): the two best-known Buying meat is no problem in Germany; in fact boiled varieties are Leberwurst (liver sausage), a meat can even be bought at an inn. Many older soft sausage easy to spread on bread, and inns, especially •in the soutli, have their own Blutwurst (something like black pudding) butcher's shop in one part of the building, which is often heavily spiced. which is then called a Gasthaus-Metzgerei. 3 Smoked: smoked sausages are mostly lean It is Wurst - the huge range of German cold and rather dry, with good keeping qu.i lities. -
Have German Will Travel Was Essen Die Deutschen?
HAVE GERMAN WILL TRAVEL Speisen WAS ESSEN DIE DEUTSCHEN? sausage: die Wurst, die Wiirste small, thin sausage: das Wiirstchen, die Wiirstchen a few, several sausages: ein Paar Wiirste hot dog: heiBes Wiirstchen mit Brotchen The Germans are unequalled as producers and consumers of sausages. The famous frankfurter or hot dog, such a familiar part of the American diet, is only one of more than 300 varieties of sausages made in Germany. There are 2 types of sausages: large-sized sausages (Wiirste) and those which are small in diameter (Wiirstchen), which may be a foot long. They are grilled, fried, boiled or braised, they are eaten with bread or rolls, and they are served with such side dishes as sauerkraut or potato salad. A delightful German custom is the streetside sausage stand (lmbiBstube), where two or three different types of sausages crowd the grill from morning until late at night. They are served hot from the grill with mustard (Senf) and a small white roll (Brotchen), the sausage often being three times the length of the roll. It is usually served with a glass ~f beer. Train stations (Bahnhofe) will have several sausage stands, where people who are in a hurry, can eat and drink something without taking the time to be seated at a table. If you like hot dogs, you can't go wrong tasting almost any type of sausage. There are subtle taste differences between them, but they are not highly spiced or strongly flavored. 1,400 Types of Sausages Naturally, Germans do not like their bread dry. -
Filling and Packaging Machinery
SUPPLIER OF PACKAGING MACHINERY Filling and Packaging Machinery Machines Catalogue CONTENTS SUPPLIER OF PACKAGING MACHINERY Do you want customers to prefer your product over the variety of other supplies on the market? If your answer is Yes, then the machine-building plant PROFITEX will help you achieve this! 1. The Linear Type The machine-building plant PROFITEX is one of the leading manufacturers of packaging and labelling machines for the food and other industries. The history of our achievements is a classic example of foundation and development that owe Packaging Machines 2 much to the right choices we made in the very beginning. Our formula of success is working for individual customer needs – the product and its packaging. Thus, our customers can get not only high-quality packing machines, but the packaging 2. The Rotary Type Packaging Machines 8 designed specially for their product. The plant offers a full range of services: from project creation to delivering the machines right to the client. We also support our customers all the way, including the after-sales services. During fourteen years of its development, PROFITEX managed to not only widen the range of produced packaging 3. Vertical Automated Packaging Machines 23 machines, but also to design and introduce labelling machines, automated filling lines, a device for sealing foil and polyethylene, conveying systems, accumulation tables, and multi-packers. We are especially proud of our laser marker 4. Multi-Packing Machines 24 designed for the quick and efficient application of any information on different types of packaging. Thanks to the continuous participation in domestic and national exhibitions, seminars, and conferences we keep moving 5.