INPR
PARTIAL INVALIDATION OF REG EXT PROTECTION CREATED
05/12/2026
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Official data from USPTO
EG
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Active USPTO registrationType: CombinedOffice: United States
Risk and opportunity diagnosis
Executive reading for naming, filing, and monitoring decisions.
USPTO status
Active USPTO registration
Case type
Application and registration
Recorded events
39
Latest update
05/13/2026
Trademark type
Combined
Nice classes
1, 5, 30
Filing date
02/22/2017
Registration date
12/11/2018
Expiration date
-
Complete case details
Structured fields from the responsible authority and the official record.
Status date
09/12/2025
Last transaction
05/13/2026
Responsible office
United States Patent and Trademark Office
Status code
708
Official register
Principal Register
Drawing code
3
Owner type
99
Owner location
SAINT APOLLINAIRE, FR
Examiner
BULLOFF, TOBY ELLEN
Current location
Historical data usage
Mark description
The mark consists of the yellow intersecting letters "E" "G" with a stylized yellow stalk of grain in the middle, all against a gray background.
Holders and representatives
Holders
EUROGERM
EUROGERM
Representatives
Bradley M. Stohry Reichel Stohry Dean LLP
Technical classification
Nice Classes
Class 1Class 5Class 30
Vienna Codes
No Vienna codes available.
Goods and services
Class 1
Products for stimulating cooking for industrial usechemical 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; proteinsproteins 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 productsfor industrial and craft use; enzymes for bread-making and fermentation; bread improvers namelypreservatives that increase the shelf life of baked goodsimprove the elasticity of doughimprove the texture of baked goods and/or improve the overall taste of baked goods; flavor enhancers for foodexcept essential oils; chemical additives for fermentation; additives for bread-makingchemical additives for use in the manufacture of bread in the nature of powder to improve flour yield
Class 5
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 30
Bread improvers in the nature of cereal-based preparations to boost the organoleptic qualities of breads; flour correctors for culinary purposespowders 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 useready-to-use mixtures of flourcereals and yeast; bakery products; additives intended to improve the flavor of foodgluten 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 breadViennese pastries; gluten additives for culinary use; farina for food; aromatic preparations for food in the nature of food seasonings; food flavoringsother than essential oils; cereal bars; rusks; biscuitscookies; candy; buns; cereal-based snacks; breadcrumbs; confectionery made of sugar; crackers; pancakes; natural sweeteners; thickening agents for cooking foodstuffs; cereal preparationscereal barsbiscuits made with cereal; wheat flour; flours; bean meal; corn flour; mustard meal; barley meal; soya flour; tapioca flour; tapioca; ferments for pastesfermented 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 foodscakesbiscuitsbreadsbriochespuffspizzas; 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
Publications
History of USPTO decisions and trademark events.
39 publications found
NA75
NOTICE OF ACCEPTANCE OF SEC. 71 & 15 - E-MAILED
09/12/2025
C75P
REGISTERED - PARTIAL SEC. 71 ACCEPTED & SEC. 15 ACK.
09/12/2025
APRE
CASE ASSIGNED TO POST REGISTRATION PARALEGAL
09/08/2025
ES75
TEAS SECTION 71 & 15 RECEIVED
06/10/2025
REM3
COURTESY REMINDER - SEC. 71 (6-YR) E-MAILED
12/11/2023
FINO
FINAL DECISION TRANSACTION PROCESSED BY IB
04/05/2019
FICS
FINAL DISPOSITION NOTICE SENT TO IB
03/19/2019
FIMP
FINAL DISPOSITION PROCESSED
03/19/2019
FICR
FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB
03/11/2019
R.PR
REGISTERED-PRINCIPAL REGISTER
12/11/2018
NPUB
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
09/25/2018
PUBO
PUBLISHED FOR OPPOSITION
09/25/2018
GPNX
NOTIFICATION PROCESSED BY IB
09/21/2018
OPNS
NOTIFICATION OF POSSIBLE OPPOSITION SENT TO IB
09/05/2018
NONP
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
09/05/2018
OP2R
NOTICE OF START OF OPPOSITION PERIOD CREATED, TO BE SENT TO IB
09/05/2018
ALIE
ASSIGNED TO LIE
08/23/2018
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
08/13/2018
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
08/10/2018
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
08/10/2018
ERFR
TEAS REQUEST FOR RECONSIDERATION RECEIVED
08/10/2018
GNFN
NOTIFICATION OF FINAL REFUSAL EMAILED
02/13/2018
GNFR
FINAL REFUSAL E-MAILED
02/13/2018
CNFR
FINAL REFUSAL WRITTEN
02/13/2018
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
01/26/2018
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
01/26/2018
TROA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
01/26/2018
TCCA
TEAS CHANGE OF CORRESPONDENCE RECEIVED
01/26/2018
RFNT
REFUSAL PROCESSED BY IB
08/12/2017
RFCS
NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
07/27/2017
RFRR
REFUSAL PROCESSED BY MPU
07/27/2017
MAFR
APPLICATION FILING RECEIPT MAILED
07/25/2017
RFCR
NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
07/21/2017
CNRT
NON-FINAL ACTION WRITTEN
07/20/2017
DOCK
ASSIGNED TO EXAMINER
07/19/2017
NWOS
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
07/19/2017
LIMI
LIMITATION FROM ORIGINAL APPLICATION ENTERED
07/14/2017
REPR
SN ASSIGNED FOR SECT 66A APPL FROM IB
07/13/2017
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