Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; milk, cheese, butter, yogurt and other milk products; oils and fats for food.
| # | Class | Product_Number | Name | Remark |
|---|---|---|---|---|
| 1248 | 029-Meat & Fish & Poultry | 029-1556 | Animal oils and fats for food | |
| 1249 | 029-Meat & Fish & Poultry | 029-795 | Antipasto | |
| 1250 | 029-Meat & Fish & Poultry | 029-794 | Antipasto salads | |
| 1251 | 029-Meat & Fish & Poultry | 029-1241 | Appetizers, namely, breaded and fried jalapeño peppers | Changed from “jalapeño poppers” - POPPERS is a registered |
| 1252 | 029-Meat & Fish & Poultry | 029-852 | Apple butter | |
| 1253 | 029-Meat & Fish & Poultry | 029-1515 | Apple chips | |
| 1254 | 029-Meat & Fish & Poultry | 029-638 | Apple purée | On 12-24-2015, this entry was modified by inserting an acc |
| 1255 | 029-Meat & Fish & Poultry | 029-202 | Applesauce | This is in Class 29 because it is a fruit-based side dish |
| 1256 | 029-Meat & Fish & Poultry | 029-1204 | Argan oil for cooking | |
| 1257 | 029-Meat & Fish & Poultry | 029-1141 | Ark-shells, not live | On 1-31-2013, the 7-20-2004 entry “Ark-shells [not live]” |
| 1258 | 029-Meat & Fish & Poultry | 029-790 | Arrangements of cut fruit | |
| 1259 | 029-Meat & Fish & Poultry | 029-1446 | Arrangements of processed fruit | |
| 1260 | 029-Meat & Fish & Poultry | 029-203 | Artichoke paste | |
| 1261 | 029-Meat & Fish & Poultry | 029-1309 | Artichokes, preserved | |
| 1262 | 029-Meat & Fish & Poultry | 029-780 | Artificial cream [dairy product substitutes] | |
| 1263 | 029-Meat & Fish & Poultry | 029-916 | Artificial fish roes | |
| 1264 | 029-Meat & Fish & Poultry | 029-1625 | Artificial sausage skins | On 01-01-2017, this 12-04-2014 entry was transferred from |
| 1265 | 029-Meat & Fish & Poultry | 029-204 | Aspic | |
| 1266 | 029-Meat & Fish & Poultry | 029-1305 | Aubergine paste | |
| 1267 | 029-Meat & Fish & Poultry | 029-1318 | Baba ghanoush | Baba ghanoush (also known as “baba gannoujh”) is a thick p |