G.E.I. 1942 S.R.L.

AROMITALIA

Bases, consisting of milk powder, vegetable fat, fruit, dextrose stabilizer, emulsifier, flavor, milk or vegetable protein and color for making, or flavouring or garnishing or marbleizing pastry, ice creams, flavored ices, fruit ice, Italian Style Ice creams and Italian Gelato, frozen confections, frozen custards, frozen yogurt, ice milk, parfaits, sherbet and sorbet, flavoring syrup and topping syrup, all for commercial or industrial use;

DBF DOPPIABASE FRUTTA

Bases, consisting of sugar, dextrose, stabilizer, flavor, color, vegetable fat, emulsifier, protein and vegetable protein for making ice-creams, flavored ices, fruit ice, Italian style ice creams, frozen confections, frozen custards, frozen yogurt, ice milk, parfaits, sherbet and sorbet, all for commercial and industrial use;DBF DOPPIA BASE FRUTTA;The English translation of the foreign word Frutta in the mark is FRUIT. The wording DOPPIABASE has no meaning in a foreign language.;FRUTTA;

DBF DOPPIABASE FRUTTA

Bases, consisting of sugar, dextrose, stabilizer, flavor, color, vegetable fat, emulsifier, protein and vegetable protein for making ice-creams, flavored ices, fruit ice, Italian style ice creams, frozen confections, frozen custards, frozen yogurt, ice milk, parfaits, sherbet and sorbet, all for commercial and industrial use;The English translation of FRUTTA in the mark is FRUIT. The wording DOPPIABASE has no meaning in a foreign language.;FRUTTA;

DELITALIA

Seasonings; coffee flavorings; food flavorings, other than essential oils; flavorings, other than essential oils, for cakes; puddings; cocoa; coffee; crystallized rock sugar; chocolate; aromatic preparations for food; confectionery/sugar confectionery; fruit coulis (sauces); custard; macarons; chocolate decorations for cakes; natural sweeteners; essences for foodstuffs, except etheric essences and essential oils; fondants (confectionery); fruit jellies (confectionery); cake frosting (icing); cake dough; binding agents for ice cream; liquorice (confectionery); mint for confectionery; dessert mousses (confectionery); chocolate mousses; pastry dough; cake batter; pastries; cake powder; powders for making ice cream; vegetal preparations for use as coffee substitutes; preparations for stiffening whipped cream; sorbets/sherbets (ices); vanillin (vanilla substitute); cakes;

DPO DOPPIAPANNA OLANDESE

Mixes consisting of milk powder, and/or saccharose, and/or dextrose, and/or flavor, and/or colour with the addition of vegetable fat and/or animal fat, and/or stabilizer, and/or emulsifier, and/or milk protein, and/or vegetable protein for making pastry, confectionary, ice creams, flavored ices, Italian style ice creams and Italian Gelato, frozen confections, frozen custards, frozen yogurt, ice milk, parfaits, all for commercial or industrial use;The English translation of DOPPIAPANNA OLANDESE is DUTCH DOUBLE CREAM.;OLANDESE;