HERBAL VEGETABLE BASED BEVERAGES

Brand Owner (click to sort) Address Description
XI Vrumona B.V. Vrumonaweg 2 3981 HT BUNNIK Netherlands Herbal and vegetable based beverages containing vitamins and spices, namely, Tea; coffee, chocolate and cocoa;The drawing is amended to appear as follows: PUBLISH NEW CUT;In the statement, Column 2, line 9, 918182 should be deleted, and, 628,497 should be inserted.;Milk and milk products, namely, yogurt and cream additives for beverages;ELEVEN;Alcoholic bitters and elixirs, namely, prepared alcoholic cocktails;Beers; mineral and aerated waters, soft drinks and other soft drinks containing spices, caffeine, and herbs, namely, guarana and cava; non-alcoholic fruit juice beverages and fruit juices; syrups and other preparations for making fruit based beverages;
XI Vrumona B.V. Vrumonaweg 2 3981 HT BUNNIK Netherlands Herbal and vegetable based beverages containing vitamins and spices, namely, tea; coffee, chocolate and cocoa;Milk and milk products, namely, yogurt and cream as additives for beverages;Alcoholic bitters and elixirs, namely, prepared alcoholic cocktails;caffeine, and herbs, namely, guarana and cava; non-alcoholic fruit juice beverages and fruit juices; syrups and other preparations for making fruit based beverages;The drawing is lined for the colors blue and green but color is not a feature of the mark.;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention relates to a shelf stable vegetable composition that includes a vegetable having a green color and a water-soluble compound in an amount sufficient to impart to the composition a water activity of 0.65 or less and a pH of 6.5 to 7.5 at ambient conditions for preservation of the green color of the vegetable. Advantageously, the water-soluble compound is present in an amount to preserve the green color of the vegetable for at least 6 months, and to impart a water activity of 0.6 to 0.65. The invention also relates to a method for increasing shelf stability of a vegetable composition that includes a vegetable having a green color, by adding effective amounts of such water-soluble compounds thereto.