Chemical auxiliary agents for the manufacture of meat food products and charcuterie, namely, intestinal macerating agents, agents to render products cuttable, colour retention agents, salami maturing agents, coating compositions; agents for spraying salted meats, namely, chemical additives for use in the manufacture of salted meats; chemical substances for preserving foodstuffs, namely, food preserving chemicals; all the aforesaid goods included in class 1

Spices; spice preparations in the nature of spices; spice flavourings; spice essences; spice extracts; processed spice herbs; spice oils in the nature of food flavorings, namely, infused oils not being essential oils; spice salts; spice sauces; processed herbs, processed herb flavourings and processed herb preparations, namely, processed herbs; cooking salt; marinades as seasonings; sauces in the nature of salad dressings; herb sauces; food additives for culinary purposes, namely, flavour intensifiers not being essential oils, starch-based, carrageen-based, alginate-based, guar-flour-based, carob-gum-based, and agar-based binding agents for meats, pickling salt, sugars; preserving salt for foods, namely, pickling salt; natural sweeteners; all the aforesaid goods included in class 30