EGGFIELD

Plant-based, fungus-based and fermentation-based proteins for industrial use; proteins based on plants, fungus and fermentation-based extracts for use in the food industry; proteins based on plants, fungus and fermentation-based extracts with binding, gelling, emulsifying or foaming characteristics for use in the food industry; proteins based on plants, fungus and other fermentation-based extracts as substitutes for methylcellulose, gellan, xanthan and other gelling substances for use in the food industry

Eggs; egg product and egg substitute for use in baked goods, namely, sweet pastries, pastries, sponge cakes, pies, cakes, muffins, waffles, crêpes, pancakes, cookies, meringue, cream cakes; egg product and egg substitute for use in long-life baked goods, 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 ice cream, dessert mousse; egg product and egg substitute for use in bakery components, namely, fruit creams, pie fillings; egg product and egg substitute, namely, scrambled eggs, fried eggs; egg product and egg substitute for use in noodles, spaetzle pasta, quiches, soufflés, breadcrumb coatings, cocktails, alcoholic beverages, vegan beverages, vegetarian beverages; egg product and egg substitute for use in margarine substitutes, margarines, marinades, vinaigrettes, salad dressings, mayonnaise, mayonnaise substitutes, cold sauces, hot sauces, dipping sauces; egg product and egg substitute for use as a stabilizer for fat and water mixtures; egg substitutes, cheese substitutes, meat substitutes and milk substitutes made with plant, mushroom and fermentation extracts; 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; cooked meat dishes, namely, panadas; hollandaise sauce; dipping sauces

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; yeast, baking powder and food flavorings, other than essential oils; marinades and food seasonings; vinaigrettes; cold and hot sauces, namely, salad dressings, mayonnaise, mayonnaise substitutes, namely, egg- and dairy free mayonnaise, hollandaise sauce, dipping sauces; food starches; protein blends and flours