US Trademark Classification (Classes 01–45)

Data version: USPTO Trademark ID Manual (Acceptable Identification of Goods and Services), applying the Nice Classification, 13th edition (NCL 13-2026). Official data retrieved on 1 October 2026 and published on this site the same day: 71,543 entries (including 2,932 example entries). Term IDs, classes, English descriptions, status and effective dates follow the USPTO; Chinese terms are J&C reference translations. The "version" shown for each entry is the Nice edition under which it was added or last modified. We synchronise with the USPTO periodically; the next update is planned for January 2027. Translation revision: 13 October 2026. Reviewed Chinese reference notes are available for 6,984 entries; other substantive notes are shown in the official English.

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Class	Item No.	Chinese	English
29	029-1065	农家干酪	Farmer's cheese
29	029-1064	帕尔马干酪	Parmesan cheese
29	029-1063	猪肉糕	Pork loaf
29	029-1062	加拿大培根	Canadian bacon
29	029-1061	莳萝腌黄瓜	Dill pickles
29	029-1060	菲达奶酪	Feta cheese
29	029-106	肉冻	Meat jellies
29	029-1059	罗马诺奶酪	Romano cheese
29	029-1057	去壳豌豆	Husked peas
29	029-1056	猪里脊肉	Pork tenderloin
29	029-1055	小龙虾（非活）	Crawfish, not live
29	029-1054	南瓜酱	Pumpkin butter
29	029-1049	烤土豆	Baked potatoes
29	029-1045	韩式萝卜块泡菜	Radish cubed kimchi (kkakdugi)
29	029-1041	牛骨汤（雪浓汤）	Ox bone based broth (seolleongtang)
29	029-104	肉	Meat
29	029-1039	海鲜替代品	Seafood substitutes
29	029-1038	幼儿餐，即主要由肉、鱼、家禽或蔬菜组成的{指明是冷冻、预制还是包装}主菜	Toddler meals, namely, {indicate whether frozen, prepared or packaged} entrees consisting primarily of meat, fish, poultry or vegetables
29	029-1037	补充能量的水果代餐棒	Fruit-based meal replacement bars for boosting energy
29	029-1034	水果代餐棒	Fruit-based meal replacement bars
29	029-103	主要由肉、鱼、家禽或蔬菜组成的{指明是冷冻、预制还是包装}餐食	{Indicate whether frozen, prepared or packaged} meals consisting primarily of meat, fish, poultry or vegetables
29	029-1025	风干肉条	Jerky
29	029-1024	泡菜	Pickles
29	029-1021	用作肉类替代品的成型组织化植物蛋白	Formed textured vegetable protein for use as a meat substitute
29	029-1017	烹饪用奶发酵剂	Milk ferments for culinary purposes