OY India Japanese technology at work (Label)
ORIENTAL YEAST INDIA PVT. LTD.

[Class - 42]

Microbial and animal cell culture test; Testing of biochemical substances; Animal breeding test and fever test under restricted conditions; Safety testing of pharmaceuticals and chemical substances; Pharmaceutical and pharmacological effectiveness test; Testing, inspection, research and consulting of pharmaceuticals, cosmetics or foods; Testing, inspection or research of genetic and providing information relating thereto; Cell culture services; Analysis of food ingredients; Agriculture, livestock breeding or fisheries research services; Radiation dose measurement; Testing, inspection or research on pollution control; Research and development for others; Genetic testing of animals and eggs.

[Class - 44]

Aquaculture services; Pet breeding services; Breeding and pretreatment for laboratory animals; Breeding and stud services for laboratory animals; Consultancy and advisory services in the field of laboratory animal management; Veterinary services and providing information relating thereto.

[Class - 1]

Biochemical reagents other than for medical or veterinary use; Proteins and enzymes; Medium for microorganisms and cell culture other than for medical use; lye water (Kansui, food additive for Chinese noodles); Quality improver for noodle dough; Quality improving agent for confectionery and bakery; Life prolonging agent for food; Food quality improver; Edible polysaccharides obtained from baker"s yeast; Chemicals; Fertilizers; Dolomite; non-metallic minerals; Higher fatty acids; Chemical test paper; artificial sweeteners [chemical preparations]; Yeast for distilling; Ethanol [not used as a fuel]; Yeast for use in the manufacture of bioethanol (fuel) and distilled liquor; Chemicals used in food industry; Food additives; Quality improver for bread; Lye powder (Kansui, food additive for Chinese noodles); Cake gel (emulsifier for making sponge dough); Enzymes.

[Class - 2]

Dye for noodles; Food dyes.

[Class - 30]

Aromatic preparations for food; Tea; Coffee; Cocoa; Custard creams; Pastries; Bread; Sandwiches; Steamed buns stuffed with minced meat [Chuka-manjuh]; Hamburgers [sandwiches]; Pizzas; Hot dogs [sandwiches]; Gratin for filling bread; Meat pies; Mayonnaise; Semi-solid dressing; Bread sauce [seasonings]; Edible flour based fermented seasoning liquid; Seasonings [other than spices]; Spices; Unroasted coffee; Prepared dishes consisting principally of grains or processed grain products; Cooked rice; Steamed rice with red beans; Cereal preparations; Almond paste; Chinese stuffed dumplings [Gyoza, cooked]; Chinese steamed dumplings [Shumai, cooked]; Sushi; fried balls of batter mix with small pieces of octopus [Takoyaki]; Boxed lunches consisting of rice, with added meat, fish or vegetables; Ravioli; Malt extract for food; Yeast extract; Yeast powder; Koji [fermented malted rice]; Yeast; Baking powder; Instant confectionery mixes; Pasta sauce; Rice; Husked oats; Husked barley; Beta-glucan used as a raw material for food; Gluten for food; Flour paste made mainly from wheat flour and starch; Flour; Yeast for beer, wine, Japanese sake [Nihonshu], whisky, shochu [Japanese distilled spirits]; Premix powder for use in baking; Powder custard; Leaven; Ketchup; Pizza sauce; Brown rice; Germinated brown rice (cooked); Roasted rye; Bread mixes; Bakery filling powder; Yeast for brewing beer; Brewers yeast for winemaking; Food leavening agents; Pre-mixed powder for use in baking; Dried yeast; Flour paste; Flour powder; Essences for foodstuff; Salad dressing; Malt extract; Mixed flours for food.

[Class - 32]

Beer; Carbonated drinks [refreshing beverages]; Fruit juices; Vegetable juices [beverages]; Extracts of hops for making beer; Whey beverages; Brewer"s yeast for brewing beer.

[Class - 29]

Cake gel; Edible oils and fats; Creams; Milk products; Fat spread for bread; Meat; Eggs; Frozen vegetables; Frozen fruits; Prepared dishes consisting principally of meats or processed meat products; Processed meat products; Prepared dishes consisting principally of seaweed; Prepared dishes consisting principally of seafood or processed seafood; Processed seafood; Prepared dishes consisting principally of processed vegetables and fruits; Prepared dishes consisting principally of vegetables or fruits; Processed vegetables and fruits; Prepared dishes consisting principally of eggs and processed eggs; Processed eggs; Curry for filling bread; Stew for filling bread; Pre-cooked curry stew, stew and soup mixes; Prepared dishes consisting principally of preserved pulses; Preserved pulses; Protein for human consumption.

[Class - 33]

Sake; Western liquors [in general]; Alcoholic fruit beverages; Japanese shochu-based beverages [Chuhai]; Chinese liquors [in general]; Flavored liquors.

[Class - 3]

Breath freshening preparations; Deodorants for animals; Soaps and detergents; Cosmetics; Perfume and flavour materials; Incenses and fragrances.