GRIFFITH LABORATORIES, INC., THE

"KRUSTO "

CRUSTO;DRY BREADING MIX AND A DRY BATTER MIX FOR USE IN BREADING FOODS TO BE FRIED;

BEEFCO

FLAVORING FOR MEAT PRODUCTS;

CAL-RICH

CONCENTRATED FOOD SUPPLEMENT OF HIGH NUTRITIVE VALUE CONTAINING SODIUM CASEINATE, SWEET CREAM SOLIDS, AND ADDED VITAMINS;

CHILL MILLED

SPICES;

CURACEL

CURECEL;SODIUM ACID PYROPHOSPHATE USED TO ACCELERATE THE CURING OF MEATS;

DELTATE

PREPARATION TO ACCELERATE THE CURING OF MEATS AND MEAT PRODUCTS;

FLAVOL

FLAVOR ENHANCER ADDED TO FLOUR OR DOUGH MIX FOR BAKERY PRODUCTS;

FOODQUICK

MARKETING RESEARCH SERVICES IN THE FIELD OF FOODS;PRODUCT DEVELOPMENT SERVICES IN THE FIELD OF FOODS;

FOS-3 1

AUG.11, 1954, AS TO FOS;AUG.11, 1954, AS TO FOS;FOS 13;COMPOUND FOR CURING MEAT PRODUCTS, CONSISTING OF SODIUM TRIPOLYPHOSPHATE, TETRA SODIUM PYROPHOSPHATE, AND SODIUM ACID PYROPHOSPHATE;

G 16

ANTIOXIDANT FOR USE IN STABILIZING LARD AND OTHER FOOD FATS;

G-15

G 15;EDIBLE OIL CARRYING A MINOR PROPORTION OF A SYNERGISTIC ANTIOXIDANT COMPOSITION FOR EDIBLE FATS AND OILS, CONSISTING OF NATURAL AND SYNTHETIC ANTIOXIDANT AGENTS;

GRIFFITH'S

THE MARK AS SHOWN IN THE ACCOMPANYING DRAWING CONSTITUTES A FACSIMILE OF PART OF THE SIGNATURE OF THE APPLICANT'S PRESIDENT, C.L. GRIFFITH.;THE TRADE-MARK GRIFFITH'S HAS BEEN CONTINUOUSLY USED IN APPLICANT'S BUSINESS SINCE AUGUST 30, 1919;THE TRADE-MARK GRIFFITH'S HAS BEEN CONTINUOUSLY USED IN APPLICANT'S BUSINESS SINCE AUGUST 30, 1919;GRIFFITHS;SOLID PRODUCT COMPOSED OF GELATIN, DEXTROSE, AND PROPYLENE GLYCOL FOR COATING MEATS; NATURAL AND IMITATION SPICES, SUCH AS CINNAMON, GINGER, CARDAMOM, CARAWAY, NUTMEG, AND BLACK PEPPER; CELERY SALT, GARLIC POWDER, AND ONION POWDER; NATURAL SPICES, SPICE EXTRACTIVES, AND SEASONINGS FOR USE IN PORK SAUSAGE, FRANKFURTER, BOLOGNA, MINCED HAM, THURINGER, AND OTHER MEAT PRODUCTS; PUMPKIN PIE SEASONING; IMITATION BUTTER FLAVORING FOR FOOD PURPOSES; LIQUID AND DRY TENDERIZERS FOR MEAT, COMPOSED OF DEXTROSE, VEGETABLE PROTEIN DERIVATIVE, AND PAPAIN; MONOSODIUM GLUTAMATE FOR FOOD PURPOSES; DOG FOOD SEASONING DRY SHORTENING A MIXTURE OF FLOURS PROCESSED FROM CORN WHEAT AND/OR SOYA BEAN; DEXTROSE OR POTATO STARCH AND DEFATTED MILK SOLIDS FOR USE AS A SAUSAGE BINDER; EMULSIFYING AGENT FOR MEAT PRODUCTS, COMPOSED OF NON-FAT DRY MILK SOLIDS, GUM KARAYA, LOCUST BEAN GUM, AND DEXTROSE;

GRIFFITH'S MINCE MASTER

DECEMBER 1939, AS TO GRIFFITH'S.;GRIFFTHS MINCE MASTER;DECEMBER 1939, AS TO GRIFFITH'S.;COMMINUTING AND EMULSIFYING MACHINES USED IN COMMERCIAL FOOD PROCESSING;

GSVP

PROCESSED SOY FLOUR FOR USE IN FOOD PRODUCTS;

MEE BOAN

POWDERED PRODUCT FOR FLAVORING FOOD CONTAINING PRINCIPALLY AMINO-ACID DETIVED FROM PROTEIN AND SODIUM CHLORIDE;THE WORDS MEE BOAN ARE INTERPRETED IN THE CHINESE LANGUAGE AS MEANING THE ESSENCE OF GOOD FLAVOR.;

MICRO-BIOTROL

PURIFICATION AND STERILIZATION OF FOODS, MEDICAL SUPPLIES, COSMETICS, AND CONTAINERS;

NU SPICE

SPICE FLAVORED SOY FLOUR;NEW SPICE;

PATTI-PRO

PATTY-PRO;SOY PROTEIN CONCENTRATE FOR MEAT FOOD PRODUCTS;

PEPPEROYAL

SEASONING COMPOSITION IN DRY SOLUBLE FORM COMPRISING PEPPER EXTRACTIVES CARRIED ON SOLUBLE EDIBLE CRYSTALS SUCH AS SODIUM CHLORIDE OR DEXTROSE;

PRAGUE

SALT COMPOSITION FOR USE IN CURING BACON, WHOLE MEATS, AND GROUND MEATS;

PROTEINATE

COMPOSITION OF SOYA BEAN PROTEIN AND NON-FAT DRY SKIM MILK SOLIDS FOR USE AS AN EMULSIFIER IN PROCESSED MEAT PRODUCTS;

ROYAL-SMOKE

AQUEOUS SOLUTION OF NATURAL WOOD SMOKE FOR FLAVORING FOOD PRODUCTS;

SAVORY

FLAVORING COMPOSITION AND DRESSING TO BE USED IN GROUND MEATS;

THE GRIFFITH LABORATORIES

CURING SALT COMPOSITION FOR THE TREATING AND CURING OF HAMS, BACON, SAUSAGE, AND OTHER MEATS;THE MARKINGS IN THE DRAWING INDICATE A RED AND WHITE CHECKERBOARD PATTERN WITH EQUAL SIZED SQUARES AS ACTUALLY USED. THE BLOCKS ARE ALIGNED SQUARELY WITH THE HORIZONTAL LINE OF PRINTING.;