VITELAC

Class [29]
Meats and Processed Food Products

Preserved frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs, milk and milk products, including fermented milk and products made from live lactic acid bacteria; edible oils and fats; cheese and cheese products; milk products and additives therefor; cream and whipping cream; butter; butter-cream; herb butter; powdered milk; vegetal preparations for use as cream substitutes; cream for pastry; desserts and pie fillings included in this class.