Owner KRAFT FOODS BELGIUM INTELLECTUAL PROPERTY,

Service Refer to WIPO Address for Correspondence

IR Number 820938

Various Trade Mark Description: Colour Claimed: Pantone process YELLOW C, Pantone 2746 C (95%) GOLDEN YELLOW and BLUE. *

Class 29 Compotes, jams, fruit coulis, jellies; soups; plain or flavoured appetizers made from fruits dried fruit mixes, all nuts, including prepared walnuts and hazelnuts, such as peanuts and cashew nuts; milk, powdered milk, flavoured jellified milk and buttermilk; dairy products, namely milk desserts, yoghurts, drinking yoghurts, mousses, creams, cream desserts, creme franche, butter, cheese spreads, cheeses, ripened cheeses, mould-ripened cheese, fresh unripened cheeses and cheese in brine, soft white cheese, plain or aromatized fresh cheese in paste or liquid form; beverages mainly consisting of milk or dairy products, milk beverages, mainly of milk, milk beverages containing fruits; plain or aromatized fermented dairy products

Class 30 Coffee, tea, cocoa, chocolate, beverages made with coffee, beverages made with cocoa, beverages made with chocolate, sugar, rice, puffed rice, tapioca; flours, tarts and pies (sweet or savoury), pizzas; cereal preparations, breakfast cereals; prepared dishes essentially consisting of pastry; bread, rusks, biscuits (sweet or savoury), wafers, waffles, cakes, pastry; all these goods being plain and/or topped and/or filled and/or flavoured; savoury or sweet cocktail snacks containing baking dough, biscuit mixture or pastry mixture; confectionery, edible ices, ice creams essentially made with yoghurt, ice cream, sherbets (edible ices), frozen yoghurt (edible ices), flavoured frozen water (ices); honey, salt, mustard, sweet sauces, spices

Class 32 Still or sparkling water (mineral or other); fruit juices, vegetable juices (beverages), fruit and vegetable beverages; lemonades, sodas, ginger beers, sherbets (beverages); preparations for making beverages, syrups for beverages, non-alcoholic fruit or vegetable extracts; non-alcoholic beverages containing lactic ferments