EGGFIELD

Plant-based, fungus-based, and fermentation-based proteins for the food industry; plant-based, fungus-based and fermentation-based extracts for the food industry; plant-based, fungus-based, and fermentation-based extracts with binding, gelling, emulsifying and foaming characteristics for the food industry; plant-based, fungus-based, or fermentation-based substances, namely, proteins, exo-proteins, polysaccharides, and exo-polysaccharides used in the food industry as substitutes for methylcellulose, gellan, xanthan or other gelling substances

Eggs; egg product and egg substitute for use in bakery products, namely, pastries, sweet pastries, pastries, sponge cakes, pies, cakes, muffins, waffles, pancakes, cookies, meringue, cream cakes; egg product and egg substitute for use in long-life bakery products, namely, crispbread, saltsticks, shortbread, crackers, pretzel sticks, honey cake, wafer gingerbread, gingerbread, Russian bread, sponge cake, baked wafers, rusks, macarons, wafer biscuits, nut corners, nutcrackers, florentines; egg product and egg substitute for use in dessert products, namely, ice cream, dessert mousse; egg product and egg substitute for use in bakery product components, namely, fruit creams, pie fillings; egg product and egg substitute, namely, scrambled eggs, fried eggs; egg product and egg substitute for use in pasta, noodles, spaetzle, quiche, casseroles, breadcrumb coatings, cocktails, alcoholic beverages, vegan beverages, vegetarian beverages; egg product and egg substitute for use in margarine substitutes, margarine, marinades, dressings, salad dressings, mayonnaise, mayonnaise substitutes, cold sauces, hot sauces, dipping sauces; egg product and egg substitute for use as a stabilizer of fat and water mixtures; gelatin substitutes, namely, plant-based, fungus-based and fermentation-based extracts for culinary purposes [food additives for non-industrial use]; egg-based mousse; milk-based mousse; egg-based bakery components, namely, mixes for bakery goods; milk-based bakery components, namely, mixes for bakery goods; egg substitute in the form of scrambled eggs, fried eggs; plant-based food products, namely, legume-based and tuber-based meat substitutes

Bread; pastries; confectionary, namely, candy, chocolate, cookies; baked goods, namely, fruit cakes, vegetable cakes, quiches, sweet pastries, sponge cakes, pies, cakes, muffins, waffles, crepes, pancakes, cookies, meringue, cream cakes, dessert soufflés; ice cream; pasta and noodles; spaetzle pasta; breadcrumb coatings; yeast, baking powder and food flavorings, other than essential oils; marinades; food seasonings; dressings and cold and hot sauces, especially salad dressings, mayonnaise, mayonnaise substitutes, namely, egg- and dairy-free mayonnaise, hollandaise sauce, dipping sauces; food starches; protein blends and flours