RNWL
INTERNATIONAL REGISTRATION RENEWED
03/05/2026
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Official data from USPTO
BRAUN
Did you know this trademark is already registered in United States?
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Active USPTO registrationType: WordOffice: United States
Quick snapshot
BRAUN
ST13
US500000079033989Class
1, 29, 30
Filing
79033989
Registration
3619477
Risk and opportunity diagnosis
Executive reading for naming, filing, and monitoring decisions.
USPTO status
Active USPTO registration
Case type
Application and registration
Recorded events
67
Latest update
03/06/2026
Trademark type
Word
Nice classes
1, 29, 30
Filing date
02/23/2006
Registration date
05/12/2009
Expiration date
-
Complete case details
Structured fields from the responsible authority and the official record.
Status date
04/26/2019
Last transaction
03/06/2026
Responsible office
United States Patent and Trademark Office
Status code
706
Official register
Principal Register
Drawing code
4
Owner type
13
Owner location
Hannover, DE
Examiner
COLLIER, DAVID E
Law office
L40
Current location
GENERIC WEB UPDATE
Holders and representatives
Holders
M. K. (pessoa física)
M. K. (pessoa física)
Representatives
REBECCA A. LIEBOWITZ VENABLE LLP
Technical classification
Nice Classes
Class 1Class 29Class 30
Vienna Codes
No Vienna codes available.
Goods and services
Class 1
Chemicals for use in the manufacture of cakesfruit acids and enzyme preparations of animalvegetable and bacterial origin; emulsifying agentsemulsions; starch and starch preparationsswell-starchdextrosestarch syrupmaltodextrins and torrefaction dextrins for use in the manufacture of sponge cakepound cakeshort pastry and bread dough; chemical separating agentswater-in-oil emulsions for treating baking sheetsbaking mouldsbaking racks and continuous baking grids; stabilizers for use in the manufacture of foodwhipping cream stabilizers; emulsifying agents for industrial baking purposes; the aforesaid goodswhere possiblepreserved and/or frozen and/or with reduced calories and/or suitable for dieting and/or suitable for diabeticsnot for medical purposes
Class 29
Oils and fats for bakingvegetable oils for greasing; dried fruit mixes containing nut kernels and almondsoilseeds and peanuts; egg product for food and food preparations containing egg in solidpowdered or paste form for making pastries and confectionery; milk products excluding ice creamice milk and frozen yogurt for bakingpreparations containing milk protein in broken down or natural formcombined with other milk components; gelling agentsunflavored and unsweetened gelatins for mousse dessertscream dessertscream cake fillings; fillings of fruitfat and cream for making pastry productscream desserts as well as bases in liquidpaste or powdered form for making the aforesaid products; fruit preparations in liquidpaste or powdered form for filling of Danish pastriesfillings for pastriesnut fillings and almond fillings in powdered form; marmaladejamfruits and fruit preparations; the aforesaid goodswhere possiblepreserved and/or frozen and/or with reduced calories and/or suitable for dieting and/or suitable for diabeticsnot for medical purposes
Class 30
Baking mixtures for sponge cakeschocolate cakespound cakes and short pastry bases; raising agents for the manufacture of pastry productsshort pastry dough and cookie dough; flour based and starch based binding agents for use in baking for fruitcakes; crumblescandy crunch for decoration of cream cakes and pastavermicelli; mocha coffee beans; fillings for pastriespoppy fillingsmarzipan massespersipan paste massesmacaroon on pastenut-nougat-creamchocolate creamvanilla creampowdered and paste mixtures for making icingglazes used for making pastry products; preparations for stiffening whipped creamstarch-based thickeners for whipped cream; pastryjellychocolate and sugar decorations; flavorings and essences in liquidpaste and powdered form for foodexcept essential essences and oilsicingsphysically and chemically modified starch for foodsemi-finished food products for making pastry productsmainly consisting of preparations made from cereals and/or cereal flakes and/or raising agents and/or dough leavening substances and/or emulsifying agents and/or spices as well as chocolate-based fillings and custard-based fillingsproducts for coating and decorating; preserved leavenfillingbaking and decorating mixtures for the decoration of cream cakesspice mixtures for making pastries and frozen confectionery; flourswell-starch flourincluding such flours containing amylase; prepared flour and semi-prepared flour mixtures for bakingbaking preparations for making pastries and confectionery with a cereal product basecombined with sugarsugar substancesdextrosefructoselactosemilkmilk productsfatsemulsifying agentsedible acids and mineralsdough leavening substancesleavenbacteria cultures; pastry and confectionery chips for bakingfrozen confectionery and pastilles; chocolate-based filling for bakingcustard-based filling for bakingsugar based glazing mixtures for decoratingcoating pastries; preparations for making cake doughshort pastry dough and yeast doughmixtures for Madeira cake sponge cake mixtureschoux pastrybread and basic mixtures therefore; semi-finished products for making pastries and confectionerymainly consisting of preparations made from cereals and/or cocoa and/or sugar syrup and/or starch and/or syrup and/or honey and/or raising agentsincluding edible fat and/or emulsifying agents and/or powdered milk; uncooked mixturesnougatalmond pasteartificial almond pastepersipan pastetrufflecocoa and chocolate mixtures; dessertscustardsconfectioneriesjelly desserts and fruit jellies; sweet and savory sauces for topping and decoration of sauces for pastries and ice cream; ready-to-bake pastry; thickening agents of animal and vegetable origin for binding the juice in fruit preparations and making it baking stable; malt preparations for bakingin particular malt flourmalt extractroasted malt flourall the aforesaid baking preparations in mixtures and with inorganic substances added; the aforesaid goodswhere possiblepreserved and/or frozen and/or with reduced calories and/or suitable for dieting and/or suitable for diabeticsnot for medical purposes
Publications
History of USPTO decisions and trademark events.
67 publications found
NREP
NEW REPRESENTATIVE AT IB RECEIVED
12/24/2021
NREP
NEW REPRESENTATIVE AT IB RECEIVED
12/03/2021
INNP
PARTIAL INVALIDATION PROCESSED BY THE IB
03/06/2020
INPS
PARTIAL INVALIDATION OF REG EXT PROTECTION SENT TO IB
01/24/2020
INPC
INVALIDATION PROCESSED
01/24/2020
INPR
PARTIAL INVALIDATION OF REG EXT PROTECTION CREATED
12/26/2019
NA71
NOTICE OF ACCEPTANCE OF SEC. 71 - E-MAILED
04/26/2019
APRE
CASE ASSIGNED TO POST REGISTRATION PARALEGAL
04/26/2019
71AG
REGISTERED-SEC.71 ACCEPTED
04/26/2019
ES71
TEAS SECTION 71 RECEIVED
04/06/2019
INNP
PARTIAL INVALIDATION PROCESSED BY THE IB
05/19/2017
INPS
PARTIAL INVALIDATION OF REG EXT PROTECTION SENT TO IB
07/15/2016
INPC
INVALIDATION PROCESSED
07/15/2016
INPR
PARTIAL INVALIDATION OF REG EXT PROTECTION CREATED
07/05/2016
RNWL
INTERNATIONAL REGISTRATION RENEWED
03/17/2016
NA71
NOTICE OF ACCEPTANCE OF SEC. 71 - MAILED
11/05/2015
71AG
REGISTERED-SEC.71 ACCEPTED
11/05/2015
APRE
CASE ASSIGNED TO POST REGISTRATION PARALEGAL
11/05/2015
APRE
CASE ASSIGNED TO POST REGISTRATION PARALEGAL
05/20/2015
71AF
REGISTERED-SEC.71 FILED
05/06/2015
PAPER RECEIVED
05/06/2015
FINO
FINAL DECISION TRANSACTION PROCESSED BY IB
01/11/2013
FICS
FINAL DISPOSITION NOTICE SENT TO IB
08/24/2009
FIMP
FINAL DISPOSITION PROCESSED
08/24/2009
FICR
FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB
08/12/2009
R.PR
REGISTERED-PRINCIPAL REGISTER
05/12/2009
PUBO
PUBLISHED FOR OPPOSITION
02/24/2009
NPUB
NOTICE OF PUBLICATION
02/04/2009
PREV
LAW OFFICE PUBLICATION REVIEW COMPLETED
01/22/2009
CNEA
EXAMINERS AMENDMENT MAILED
01/16/2009
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
01/15/2009
XAEC
EXAMINER'S AMENDMENT ENTERED
01/15/2009
CNEA
EXAMINERS AMENDMENT -WRITTEN
01/15/2009
ACEC
AMENDMENT FROM APPLICANT ENTERED
01/15/2009
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
01/15/2009
PAPER RECEIVED
01/14/2009
OPNX
NOTIFICATION OF POSSIBLE OPPOSITION - PROCESSED BY IB
08/01/2008
OPNS
NOTIFICATION OF POSSIBLE OPPOSITION SENT TO IB
07/17/2008
OPNR
NOTIFICATION OF POSSIBLE OPPOSITION CREATED, TO BE SENT TO IB
07/17/2008
CNRT
NON-FINAL ACTION MAILED
07/16/2008
CNRT
NON-FINAL ACTION WRITTEN
07/16/2008
ZZZX
PREVIOUS ALLOWANCE COUNT WITHDRAWN
07/09/2008
TCCA
TEAS CHANGE OF CORRESPONDENCE RECEIVED
04/24/2008
PBCR
WITHDRAWN FROM PUB - OG REVIEW QUERY
04/11/2008
PREV
LAW OFFICE PUBLICATION REVIEW COMPLETED
03/31/2008
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
03/31/2008
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
03/15/2008
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
03/14/2008
ERFR
TEAS REQUEST FOR RECONSIDERATION RECEIVED
03/14/2008
CNFR
FINAL REFUSAL MAILED
10/12/2007
CNFR
FINAL REFUSAL WRITTEN
10/11/2007
ACEC
AMENDMENT FROM APPLICANT ENTERED
10/11/2007
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
10/11/2007
ALIE
ASSIGNED TO LIE
10/11/2007
PAPER RECEIVED
08/28/2007
DOCK
ASSIGNED TO EXAMINER
07/12/2007
DOCK
ASSIGNED TO EXAMINER
05/23/2007
RFNT
REFUSAL PROCESSED BY IB
03/15/2007
RFCS
NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
02/28/2007
RFRR
REFUSAL PROCESSED BY MPU
02/28/2007
RFCR
NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
02/28/2007
CNRT
NON-FINAL ACTION WRITTEN
02/27/2007
LIMS
LIMITATION OF GOODS/SERVICES FROM IB ENTERED
02/20/2007
DOCK
ASSIGNED TO EXAMINER
02/17/2007
NWAP
NEW APPLICATION ENTERED
02/17/2007
REPR
SN ASSIGNED FOR SECT 66A APPL FROM IB
02/15/2007
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