BLUE FLAG BRAND Trademark

coffee; cocoa; coffee beans; tea; mustard; dressings for salads; mayonnaise; ketchup; rice; husked oats; husked barley; powders for ice cakes; dumplings stuffed with minced pork and vegetables sandwiches; a steamed Chinese pork dumpling wrapped in a thin flour-and-water pancake; sushi; baked flour dumpling with octopus; Chinese bun with a minced pork filling; hamburger sandwiches; pizzas; boxed lunches consisting primarily of rice,with garnishes or side dishes consisting of vegetable salads, cooked fish, cooked meat and processed fruit; hot dog sandwiches; meat pies; ravioli; rice gruel; porridge of rice and vegetables; confectionery, namely, biscuits; bread and buns; instant cakes and dessert mixes; instant ice cream mixes; instant sherbet mixes; almond paste; yeast powder; fermented cereals in the nature of rice, treated with Aspergillus oryzae, an enzyme-producing mucor; yeast; baking powder; ice; binding agents for ice cream in the nature of food additives for non-nutritional purposes for use as a flavoring, ingredient or filler, namely, coagulators for ice cream; food additives for non-nutritional purposes for use as a flavoring, ingredient or filler, namely, stabilizers for stiffening whipped cream; meat tenderizers for household purposes; edible soft cake of rice wine; macaroni salads; egg cakes; meat sauces; seasoning granules for boiled rice

meats; edible fish and crustaceans not alive; meat products, namely, meat extract, meat jellies, meat juices, meat paste, meat substitutes and meat-based spreads; processed marine products, namely, tuna fish, smoked fish, smoked oysters and oil sardines; beans; ham salads; potato salads; fruit salads; jams; marmalade; liver; peanut butter; canned fruits; frozen fruits; frozen vegetables; eggs; dried eggs; frozen eggs; boiled eggs; smoked eggs; duck eggs; baked eggs, baked thin eggs cut into fine strips; scrambled eggs; processed eggs; milk products, namely, cheeses and butters; edible oils and fats; mixes for curry, stew and soup; dried laver for flavoring boiled rice with green tea; fried soybean curd; soybean curd frozen and then dried; jelly made from devils tongue root; soybean milk; soybean curd; fermented soybeans; egg curd; protein for human consumption; pickles; soups; eggs in the nature of an omelet; scotch eggs; steamed hotchpotch, namely, a stew containing beaten egg, chicken, shrimp, mushrooms, nuts, vegetables, soy sauce and salt