Plant-based ingredients for use in meat and dairy substitutes, namely, proteins, carbohydrates, and hydrogels for use in the food industry; plant-based ingredients to provide meat-like texture and chewiness in meat substitutes, namely, proteins, carbohydrates, and hydrogels for use in the food industry; plant-based ingredients to provide dairy-like texture and consistency in dairy substitutes, namely, proteins, carbohydrates, and hydrogels for use in the food industry

MEAT, MILK PRODUCTS; TYPES OF RESTAURANT CONDIMENTS-NAMELY, CATSUP, MAYONNAISE, PICKLES, TARTAR SAUCE, PICKLE RELISH, MUSTARD AND SPICES