REGISTERED
on 11 Dec 2018
Last Applicant/ Owned by
F-21850 SAINT APOLLINAIRE
FR
Serial Number
79212477 filed on 22nd Feb 2017
Registration Number
5624609 registered on 11th Dec 2018
Correspondent Address
1715 Ashland Street
Houston, TX 77008
Filing Basis
1. filing basis filed as 66 a
Disclaimer
NO DATA
EG
Products for stimulating cooking for industrial use, namely, chemical and non-chemical additives being gluten for use in the manufacture of food; chemical products for preserving foodstuffs; artificial sweeteners; enzyme preparations for the food industry; enzymes for the food industry; potato flour for industrial use; flours for industrial use; ferments for chemical use; proteins, namely, protein Read More
Classification Information
Class [030]
Staple Food Products
Bread improvers in the nature of cereal-based preparations to boost the organoleptic qualities of breads; flour correctors for culinary purposes, namely, powders and substances being glucose and gluten intended to improve flour yield in the nature of powder to improve the efficiency of flour; mixes for food use, namely, ready-to-use mixtures of flour, cereals and yeast; bakery products; additives intended to improve the flavor of food, namely, gluten and glucose to improve the flavor and the physical properties of food; mixes for making pastries and sugar confectionery; flour improvers in the nature of food additives for culinary purposes; yeast-based preparations for bread, Viennese pastries; gluten additives for culinary use; farina for food; aromatic preparations for food in the nature of food seasonings; food flavorings, other than essential oils; cereal bars; rusks; biscuits, cookies; candy; buns; cereal-based snacks; breadcrumbs; confectionery made of sugar; crackers; pancakes; natural sweeteners; thickening agents for cooking foodstuffs; cereal preparations, namely, cereal bars, biscuits made with cereal; wheat flour; flours; bean meal; corn flour; mustard meal; barley meal; soya flour; tapioca flour; tapioca; ferments for pastes, namely, fermented baking doughs for use in baking; corn flakes; dried cereal flakes; oat flakes; cakes; wheat germ for human consumption; gluten additives for culinary purposes; groats for human food; food leavening agents; yeast; flour-based foods, namely, cakes, biscuits, breads, brioches, puffs, pizzas; milled flour; bread; unleavened bread; gingerbread; almond paste; pastry dough; baking dough; cake dough; pastry; bread rolls; baking powder; powdered cake mixes; powders for edible ices; quiches; tarts; tortillas
Class [005]
Pharmaceutical Products
Nutritional supplements not for medical use; yeast food supplements not for medical use; wheat food supplements not for medical use; enzyme food supplements not for medical use
Class [001]
Chemical Products
Products for stimulating cooking for industrial use, namely, chemical and non-chemical additives being gluten for use in the manufacture of food; chemical products for preserving foodstuffs; artificial sweeteners; enzyme preparations for the food industry; enzymes for the food industry; potato flour for industrial use; flours for industrial use; ferments for chemical use; proteins, namely, proteins for the manufacture of food supplements; starch for industrial use; bacterial preparations other than for medical and veterinary use; bacteriological preparations other than for medical or veterinary use; chemical preparations for scientific use other than for medical or veterinary use; biochemical catalysts; cultures of microorganisms other than for medical and veterinary use; bread-making ferments; emulsifiers intended to improve the quality of bakery products, for industrial and craft use; enzymes for bread-making and fermentation; bread improvers namely, preservatives that increase the shelf life of baked goods, improve the elasticity of dough, improve the texture of baked goods and/or improve the overall taste of baked goods; flavor enhancers for food, except essential oils; chemical additives for fermentation; additives for bread-making, namely, chemical additives for use in the manufacture of bread in the nature of powder to improve flour yield
Mark Details
Serial Number
No 79212477
Mark Type
No Service/Collective Mark
Attorney Docket Number
No
44D Filed
No
44D Current
No
44E filed
No
44E Current
No
66A Filed
Yes
66A Current
Yes
Current Basis
No
No Basis
No
Design Code(s)
05.07.02 -
Clusters and sheaves of other grains, including stalks of grains
26.07.21 -
Diamonds that are completely or partially shaded
26.17.12 -
Chevrons and angles
Legal History
| Status Date | Action Taken |
|---|---|
| 11th Dec 2023 | COURTESY REMINDER - SEC. 71 (6-YR) E-MAILED |
| 05th Apr 2019 | FINAL DECISION TRANSACTION PROCESSED BY IB |
| 19th Mar 2019 | FINAL DISPOSITION PROCESSED |
| 19th Mar 2019 | FINAL DISPOSITION NOTICE SENT TO IB |
| 11th Mar 2019 | FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB |
| 11th Dec 2018 | REGISTERED-PRINCIPAL REGISTER |
| 25th Sep 2018 | PUBLISHED FOR OPPOSITION |
| 25th Sep 2018 | OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED |
| 21st Sep 2018 | NOTIFICATION PROCESSED BY IB |
| 05th Sep 2018 | NOTICE OF START OF OPPOSITION PERIOD CREATED, TO BE SENT TO IB |