COMPATIBLE

Class [030]
Staple Food Products

Almond cake; Bakery desserts; Bakery goods; Bakery products; Bakery products, namely, sweet bakery goods; Beverages made of coffee; Caffeine-free coffee; Cake doughs; Cake mixes; Cakes; Cakes of sugar-bounded millet or popped rice (okoshi); Candy cake decorations; Candy decorations for cakes; Chicory based coffee substitute; Chocolate; Chocolate bars; Chocolate candies; Chocolate chips; Chocolate covered nuts; Chocolate fondue; Chocolate food beverages not being dairy-based or vegetable based; Chocolate mousse; Chocolate pastes; Chocolate powder; Chocolate syrup; Chocolate topping; Chocolate truffles; Chocolate-based fillings for cakes and pies; Chocolate-based ready-to-eat food bars; Coffee; Coffee; Coffee beans; Coffee flavored syrup used in making food beverages; Coffee pods; Coffee substitutes; Coffee substitutes; Coffee-based beverage containing milk; Cones for ice cream; Cookie mixes; Cookies; Cream buns; Cream puffs; Custard-based fillings for cakes and pies; Danish pastries; Dried sugared cakes of rice flour (rakugan); Edible cake decorations; Edible decorations for cakes; Edible fruit ices; Filled chocolate; Flavored ices; Flavorings for cakes other than essential oils; Food package combinations consisting primarily of bread, crackers and/or cookies; Fried dough cookies (karintoh); Frozen pie crusts; Frozen yoghurt; Fruit cakes; Fruit ice; Fruit ice bar; Fruit ices; Ground coffee beans; Hot chocolate; Ice; Ice blocks; Ice candies; Ice cream; Ice cream drinks; Ice cream mixes; Ice cream powder; Ice cream substitute; Ice cubes; Ice milk; Ice milk bars; Ice-cream cakes; Iced cakes; Iced tea; Icing; Icing mixes; Instant coffee; Japanese style steamed cakes (mushi-gashi); Milk chocolate; Mixes for bakery goods; Pastries; Pastry shells for monaka; Pounded rice cakes (mochi); Prepared coffee and coffee-based beverages; Rice cakes; Roasted coffee beans; Soft pin-rolled cakes of pounded rice (gyuhi); Soy-based ice cream substitute; Sponge cakes; Spread containing chocolate and nuts; Starch-based binding agents for ice cream; Starch-based thickeners for whipped cream; Sugar-coated coffee beans; Sweet pounded rice cakes (mochi-gashi); Tarts