Lactic ferments for culinary use; Meats, namely, frozen processed, prepared, dried, fried meat; Freeze-dried meat; Meat, tinned; Meat extracts; vegetarian burgers patties; vegetarian sausages; formed, textured, restructured vegetable proteins for use as meat substitutes; meat surrogates, namely, meat substitutes; substitutes of the meat; fermented milk; meat juices; vegetable fats for food; vegetable oils for food; processed legumes; frozen meat; meat-based spreads; hamburgers of meat; sausag...