EGGFIELD

Plant-based, fungus-based or fermentation-based proteins for industrial use; plant-based, fungus-based or fermentation-based protein mixtures 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 or other fermentation-based substances as substitutes for methylcellulose, gellan, xanthan or other gelling substances

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

Bread, pastries and confectionery, in particular long-life baked goods, fruit cakes, vegetable cakes, quiches, sweet pastries, sponge cakes, pies, cakes, muffins, waffles, crêpes, pancakes, cookies, meringue, cream cakes, dessert soufflés; ice cream; pasta, in particular noodles or spaetzle; food flavorings, other than essential oils; marinades and food seasonings; vinaigrettes and cold and hot sauces, especially salad dressings, mayonnaise, mayonnaise substitute; starch for culinary use and starches; protein blends and flours, especially proteinaceous flours and foodstuffs, based on sweet grasses or pseudocereals