Fruit-based, vegetable-based, bean-based or nut-based snacks; milk products, namely, cream (milk products), cheese, lactic acid drinks, lactic acid bacteria drinks, butter, whipped cream and yoghurt; processed meat products, namely, dried meat, croquettes, sausages, ham and bacon; processed seafood products, namely, smoked seafood products, salted and dried fish products, boiled and dried fish, blocks of boiled, smoked and then dried bonitos (katsuo-bushi), dried pieces of agar jelly (kanten), gelidium jelly (tokoro-ten), flakes of dried fish meat (kezuri-bushi), fish meal for human consumption, edible shavings of dried kelp (tororo-kombu), sheets of dried laver (hoshi-nori), dried brown alga (hoshi-hijiki), dried edible seaweed (hoshi-wakame) and toasted sheets of laver (yaki-nori); processed vegetables and fruits, namely, canned or bottled fruits and canned or bottled vegetables; fried tofu pieces (abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk; tofu; fermented soybeans (natto); pre-cooked curry stew, stew and soup mixes, namely, instant or pre-cooked miso soup and instant or pre-cooked soup; dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); furi-kake (dried flakes of fish, meat, vegetables or seaweed); side-dish made of fermented soybean (name-mono); preserved pulses, namely, dried soybeans, processed soybeans, prepared soybeans and preserved beans; protein foodstuffs for human consumption, namely, textured vegetable protein for use as a meat extender and unformed textured vegetable protein for use as a meat extender