DU PONT

Class [29]
Meats and Processed Food Products

Alginates, gelatine and pectin, all for culinary purposes; jellies for food; meat extracts; edible oils and fats; fatty substances for the manufacture of edible fats; frozen fruits; fruit jellies; fruit peel; fruit preserved in alcohol; fruit pulp; fruit salads; fruit, preserved; fruit, stewed; gelatine; jams; jellies for food; vegetable juices for cooking; marmalade; soy protein for human consumption as a substitute for meat; vegetable protein for use as a substitute for meat; protein used as a substitute for meat.