VEGETABLE SAUCES

Brand Owner (click to sort) Address Description
COUNTRY INN UNCLE BEN'S, INC. 3250 East 44th Street Vernon CA 90058 [ VEGETABLE SAUCES; STUFFING MIXES; COOKIES; SALAD DRESSING; SEASONING/SPICE MIXES; PASTA SALAD SIDE DISHES; ] PREPARED SIDE DISHES CONSISTING [ PRIMARILY ] OF PASTA [ AND CUSTARD MIX AND PUDDING MIX ];IN THE STATEMENT, COLUMN 2, LINE 2, PRIMARILY IS DELETED.;[ TUNA FISH IN CANS; SOUP MIXES; VEGETABLE SIDE DISHES; PREPARED SIDE DISHES CONSISTING OF POTATOES ];
STOKELY'S TOPPERS STOKELY USA, INC. 1230 CORPORATE CENTER DRIVE OCONOMOWOC WI 530660248 vegetable sauces;Stokelys Toppers;
SUNFIELD ATLANTIC BEVERAGE COMPANY 3775 PARK AVENUE, UNIT 12 EDISON NJ 08820 VEGETABLE SAUCES, NAMELY TOMATO SAUCE;Issue New Certificate to: Atlantic Beverage Company, Inc. 3775 Park Avenue, Unit 12 EDISON NEW JERSEY 08820;PROCESSED AND PRESERVED FRUITS, AND VEGETABLES, NAMELY, PEACH SLICES, PEACH HALVES, DICED PEACHES, PEAR SLICES, PEAR HALVES, DICED PEARS, WHOLE SEGMENT MANDARIN ORANGES, BROKEN SEGMENT MANDARIN ORANGES, PINEAPPLE SLICES, PINEAPPLE CHUNKS, PINEAPPLE TIDBITS, CRUSHED PINEAPPLE, FRUIT COCKTAIL CONTAINING PINEAPPLE, PEACHES, PEARS, GRAPES AND CHERRIES, APPLE SLICES, MIXED VEGETABLES CONTAINING CARROTS; SWEET PEAS, GREEN BEANS, POTATOES, WHOLE KERNEL CORN AND CELERY; SLICED BEETS, CUT GREENS, SLICED CARROTS, CANNED CHICKPEAS, SWEET PEAS, MIXED SWEET PEAS AND CARROTS; FRUIT SAUCES, NAMELY, APPLE SAUCE AND CRANBERRY SAUCE, ALL SOLD IN THE LARGE INSTITUTIONAL/FOOD SERVICES PACK SIZE CANS AND MARKED THROUGH FOOD SERVICE DISTRIBUTION CHANNELS AND GOVERNMENT INSTITUTIONAL CHANNELS;Color is not claimed as a feature of the mark.;
THE PARTY GIRL The Party Girl 230 West Allens Lane Philadelphia PA 19119 vegetable sauces, fruit sauces not side dishes, used as a sauce placed on food; and bakery goods;
 

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.