Owner Barry Callebaut AG

Convention CH 15 February 2008 575338

Filing Date 15 August 2008

Class 5 Pharmaceutical and veterinary preparations; sanitary preparations for medical purposes; dietetic products adapted for medical use; dietetic supplements, food additives and taste enhancers for medical use

Class 29 Cocoa butter; mixed milk-based beverages, especially mixed milk-based beverages flavoured and enriched with caffeine; dietetic supplements, food additives and taste enhancers for non-medical use, provided they are included in class 29

Class 30 Raw chocolate for domestic or industrial use; coatings; coatings used for the manufacture of confectionery, industrial chocolate; chocolate syrups; confectionery made with chocolate as finished product or for the production of food products; intended for sale to the chocolate-making industry and not intended for direct consumption; cocoa and cocoa powder, especially puffed powder; cocoa and chocolate beverages; chocolate and chocolate goods, especially bars of chocolate and blocks of chocolate, including bars and blocks of chocolate filled with fruit or containing fructose; chocolate mixtures and chocolate frostings; confectionery and pralines; pastries; waffles coated in chocolate, especially waffles and waffle pralines; chocolate coated dragees; chocolate desserts; chocolate spreads, hazelnuts and nougat; dietetic supplements, food additives and taste enhancers for non-medical use, providing they are included in class 30; flavouring agents and seasonings for foodstuffs, especially flavouring agents for beverages

Class 40 Preparation and processing of raw materials, of precursor products and semi-finished products for the production of chocolate and products made from chocolate (for third parties); preparation and processing of chocolate and products made from chocolate (for third parties)

Class 41 Education; providing of training; entertainment; organising competitions; sporting and cultural activities

Class 42 Development of individual recipes for the production and processing of chocolate and products made from chocolate and technical support provided in connection with such recipes; scientific and technological services as well as the related research and development; industrial research and analyses