SALT SEASONINGS

Brand Owner (click to sort) Address Description
ELADAKI TOU VORIA GEORGE XEROUDAKIS RETHYMNO Greece Greece Salt and seasonings; flavourings, other than essential oils, for food; and condiments, namely, pepper oil; tea; baked goods, namely, bread, pastries, cakes, muffins, rolls; Confectionery, namely, fondants, pastilles, candy and chocolate, confectionery made of sugar; Flavored, sweetened gelatin desserts, bakery desserts, ice cream desserts, dessert puddings; chocolate; biological honey for human consumption; royal jelly for food purposes; sweet spreads, namely, chocolate-based spreads; honey; natural honey; natural ripe honey;The mark consists of the wording eladaki wherein the letter d forms an olive branch with leaves and olives, one olive forming the dot over the letter i, wherein the e and olives are shaded greenish yellow and the remaining lettering appears in olive green, above the words tou voria in greenish yellow, all on a dark brown background.;Edible oils and fats; processed fruits, edible fungi and vegetables including nuts and pulses;The color(s) dark brown, olive green and greenish yellow is/are claimed as a feature of the mark.;The wording eladaki tou voria has no meaning in a foreign language.;Olives, fresh; unprocessed olives;
MYSALT SALINE DE BEX SEA ROUTE DE GRYON 31 1880 BEX Switzerland Salt and seasonings, namely, salt based seasonings;MY SALT;
SWISS NATURE SALINE DE BEX SA Au Bevieux, usine des salines Bex 1880 Switzerland Salt and seasonings, namely, salt based seasonings;SWISS;
 

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

   
Technical Examples
  1. The present invention provides a method and apparatus for the recovery of salt from a glycerine process, allowing the salt to be used in a brine solution. A salt settling tank is positioned inline between the foots from a crude still bottom and a foot still. Salt settles to the bottom of the settling tank and into a salt receiver positioned below, while clarified liquid overflows to the foot still. Salt from the salt receiver is then semi-continuously transferred into a salt extractor where the salt is removed from the mother liquor. A condensate is then circulated into the salt extractor and the salt slurry is then stored in a brine storage tank.