MEAT BASED

Brand Owner (click to sort) Address Description
MINOR'S SOCIETE DES PRODUITS NESTLE S.A. CASE POSTALE 353 Vevey 1800 Switzerland Meat-Based, Seafood-Based and Vegetable-Based Gravy Mixes and Sauce Mixes;MINORS;
MINOR'S L.J. MINOR CORP. 1501 EUCLID AVENUE CLEVELAND OH 44115 MEAT-BASED, SEAFOOD-BASED AND VEGETABLE-BASED GRAVY MIXES AND SAUCE MIXES;THE LINING SHOWN IN THE MARK ON THE DRAWING IS A FEATURE OF THE MARK AND DOES NOT INDICATE COLOR.;
MINOR'S SOCIETE DES PRODUITS NESTLE S.A. CASE POSTALE 353 Vevey 1800 Switzerland MEAT-BASED, SEAFOOD-BASED AND VEGETABLE-BASED GRAVY MIXES AND SAUCE MIXES;CONCENTRATED EXTRACTS OBTAINED FROM MEAT, FISH, POULTRY OR VEGETABLES, COMBINED WITH SEASONINGS;
MINOR'S SOCIETE DES PRODUITS NESTLE S.A. CASE POSTALE 353 Vevey 1800 Switzerland MEAT-BASED, SEAFOOD-BASED AND VEGETABLE-BASED GRAVY MIXES AND SAUCE MIXES;CONCENTRATED EXTRACTS OBTAINED FROM MEAT, FISH, POULTRY OR VEGETABLES, COMBINED WITH SEASONINGS;
MINOR'S "ALWAYS IN GOOD TASTE" L. J. MINOR CORP. 436 BULKLEY BLDG. 44115 CLEVELAND OH 44115 Meat-Based, Seafood-Based and Vegetable-Based Gravy Mixes and Sauce Mixes;Concentrated Extracts Obtained from Meat, Fish, Poultry or Vegetables, Combined with Seasonings;No claim is made to the exclusive right to use the words Good Taste, apart from the mark as shown.;MINORS ALWAYS IN GOOD TASTE;The lining shown in the mark on the drawing is a feature of the mark and does not indicate color.;
MINOR'S ORIGINAL L.J. MINOR CORP. 1501 EUCLID AVENUE CLEVELAND OH 44115 MEAT-BASED, SEAFOOD-BASED AND VEGETABLE-BASED GRAVY MIXES AND SAUCE MIXES;CONCENTRATED EXTRACTS OBTAINED FROM MEAT, FISH, POULTRY OR VEGETABLES, COMBINED WITH SEASONINGS;ORIGINAL;
PLOW Plow 1215 S Center Street Wellsville UT 84339 Meat-based, fruit-based, and vegetable-based food meal replacement bars not for medical purposes;
 

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

    
Technical Examples
  1. A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and applying mechanical action to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product.