CONCESSAO
Details in full reportBPI 2018-11-29
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Official data from INPI
O TAL ARTE TEM SABOR
This trademark appears in the official INPI history.
Even when the status is closed, the history helps calibrate risk, avoid repeating mistakes, and define a safe naming strategy.
REGISTADOType: CombinedOffice: PT
Risk and opportunity diagnosis
Executive reading for naming, filing, and monitoring decisions.
INPI status
REGISTADO
Classification
REGISTADO
Trademark type
Combined
Nice classes
30
Filing date
07/06/2018
Registration date
11/29/2018
Expiration date
-
Recommended action
Use this history as input for naming, but confirm current availability in all relevant classes.
Next step
These are the details of the registration process. Even so, constant monitoring is what ensures peace of mind that your main asset remains protected.
Holders and representatives
Holders
TÁTICA SURPRESA UNIPESSOAL LDA
Representatives
No representative data.
Technical classification
Nice Classes
Class 30
Vienna Codes
1.1.524.9.326.1.16
Goods and services
Class 30
ALIMENTOS À BASE DE CACAU; APERITIVOS À BASE DE CONFEITARIAS; CHOCOLATE; CHOCOLATE PARA COBERTURAS; COBERTURA DE CHOCOLATE; COBERTURAS DE MARSHMALLOW; CONFEÇÕES DE MOUSSE; CONFEITARIA; CONFEITARIA À BASE DE LATICÍNIOS; CONFEITARIA COM COBERTURA DE CHOCOLATE; CONFEITARIA DE CHOCOLATE COM AROMA DE PRALINÊ; CONFEITARIA DE CHOCOLATE CONTENDO PRALINAS; CONFEITARIA NÃO MEDICINAL COM RECHEIO DE CARAMELO; DOÇARIA COZIDA; DOCE GELADO; DECORAÇÕES DE CHOCOLATE PARA BOLOS; DECORAÇÕES DE CHOCOLATE PARA ARTIGOS DE CONFEITARIA; DOCES GELADOS; FONDUE DE CHOCOLATE; GELADOS DE CONFEITARIA; GELEIAS DE FRUTAS (CONFEITARIA); GELEIAS DE FRUTOS [CONFEITARIA]; INGREDIENTES À BASE DE CACAU PARA PRODUTOS DE CONFEITARIA; MASSA PARA BISCOITOS; MOLHO DE CHOCOLATE; MOLHOS DE CHOCOLATE; MOUSSE [DOÇARIA]; MOUSSES DE CHOCOLATE; MOUSSES DE SOBREMESA [CONFEITARIA]; PASTELARIA, BOLOS, TARTES E BISCOITOS (BOLACHAS); PASTELARIA VARIADA
Publications
History of INPI decisions and trademark events.
2 publications found
PEDIDO
Details in full reportBPI 2018-07-17
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