PROCESSED RICE CEREAL GRAINS

Brand Owner (click to sort) Address Description
FOONG'S KITCHEN TFI FOODS LTD. 2900 MARKHAM ROAD SCARBOROUGH, ONTARIO M1X1E6 Canada Processed rice and cereal grains; sauces and condiments, namely, soy sauce, oyster sauce, premixed sauces, vinegar; biscuits and cookies; rice flour and corn starch; spices and pepper; tea and coffee; frozen buns; prepared meals in the nature of dim sum consisting primarily of pasta or rice;The mark consists of the color gray which is not being claimed as a feature of the mark.;Cooking oils; frozen vegetables and fruits; prepared meals in the nature of dim sum consisting primarily of meat, poultry, fish or vegetables; fish ball and surimi products, namely, fish paste;Color is not claimed as a feature of the mark.;The non-Latin characters in the mark transliterate to mean Feng Shi Eu and this means Master Foong in English.;KITCHEN;
FOONG'S KITCHEN Tai Foong International Limited 2900 Markham Road Scarborough, Ontario M1X 1E6 Canada Processed rice and cereal grains; sauces and condiments, namely, soy sauce, oyster sauce, premixed sauces, vinegar; biscuits and cookies; rice flour and corn starch; spices and pepper; tea and coffee; frozen buns; prepared meals in the nature of dim sum consisting primarily of pasta or rice;The mark consists of the color gray which is not being claimed as a feature of the mark.;Cooking oils; frozen vegetables and fruits; prepared meals in the nature of dim sum consisting primarily of meat, poultry, fish or vegetables; fish ball and surimi products, namely, fish paste;Color is not claimed as a feature of the mark.;The non-Latin characters in the mark transliterate to mean Feng Shi Eu and this means Master Foong in English.;KITCHEN;
 

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

    
Technical Examples
  1. The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germination process, and to a germinated brown rice obtained therefrom. More particularly, improved germinated brown rice can be obtained by at least partially removing the skin, germinating the altered rice in slighted acid germination water and treating the germinated brown rice at elevated temperatures and pressures.