NREP
NEW REPRESENTATIVE AT IB RECEIVED
06/15/2024
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Official data from USPTO
NATURALLY SWEET
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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
37
Latest update
06/15/2024
Trademark type
Combined
Nice classes
29, 30
Filing date
03/05/2021
Registration date
10/18/2022
Expiration date
-
Complete case details
Structured fields from the responsible authority and the official record.
Status date
10/18/2022
Last transaction
10/18/2022
Responsible office
United States Patent and Trademark Office
Status code
700
Official register
Principal Register
Drawing code
3
Owner type
09
Owner location
IT
Examiner
MESSICK, TABITHA LEE
Law office
L40
Current location
PUBLICATION AND ISSUE SECTION
Mark description
The mark consists of the wording "NATURALLY" in light green above the wording "SWEET" in dark green. Above the wording are three semi-circles arranged in a triangular pattern in dark green.
Holders and representatives
Holders
DISARONNO INGREDIENTS S.P.A.
PRODOTTI STELLA S.P.A.
Representatives
Michelle P. Ciotola CANTOR COLBURN LLP
Technical classification
Nice Classes
Class 29Class 30
Vienna Codes
No Vienna codes available.
Goods and services
Class 29
White of eggs; albumen for culinary purposes; milk beveragesmilk predominating; fruit peel; cocoa butter for food; cranberry compote; jams; fruitstinned; nut toppings; yoghurt desserts being frozen yogurt; milk shakes; sliced fruit; crystallized fruits; frozen fruits; fruitpreserved; cooked fruits; candied fruits; frosted fruits; berriespreserved; unsweetened gelatins; fruit jellies; chopped almonds; chopped hazelnuts; chopped walnuts; chopped pistachios; edible fats for making of ice-creamsmilk shakes and frozen yogurt; coconut fat; ingredients based on fruit and vegetables for making ice cream and pastry products namely fruit and vegetable paste; almondsground; marmalade; fatty substances in the nature of shorteninglardbutter for the manufacture of edible fats; hazelnutspreparedprepared walnuts; cream; fruit pulp; preparations for milk beveragesmilk predominating; fruit pureevegetable pureedairy products and dairy substitute products in the nature of artificial cream for making smoothies; powder preparations for making cream; milk products excluding ice creamice milk and frozen yoghurt; milk products in the nature of yogurtcream and butter in the form of powders or pastes for making ice-creamsmoothies and frozen yogurt; fruit-based snack food; yolk of eggs; yoghurt; cream-based preparations in the nature of cream for making ice-creamsfrozen yogurt and drinkswith the exception of milk drinks; bases for making milk shakes; all the aforesaid goods with no added sugars
Class 30
Petit-beurre biscuits; coffee flavouringsother than essential oils; food flavouringsother than essential oils; vanilla flavourings for culinary purposes; natural flavourings for use in ice cream other than etheric essences or essential oils; flavouringsother than essential oilsfor beverages; flavouringsother than essential oilsfor cakes; flavouringsother than essential oilsfor milk shakes; bases for making frozen yogurtpowders and pastes; powders and pastes for making ice creams; cocoa-based beverages; coffee-based beverages; coffee based drinks; chocolate-based beverages; drinking chocolate being chocolate; tea-based beverages; preparations for making cocoa-based beveragescoffee-based beveragescoffee based drinkschocolate-based beveragesdrinking chocolate and tea-based beverages; cream puffs; biscuits; puddings; waffles; chocolate; chocolate for toppings; aromatic preparations for foodedible aromatic traces made from coffeefruit flavorings and dried herbs; confectionery made of sugar; ice-cream confectionery made of sugar; cones for ice creampancakes; edible decorations for cakes and ice-creams; chocolate decorations for cakes and ice-creams; confectionery baking chips; ice-creams; fruit jelly candy; cake frosting; granola; dough for cakes and ice-cream cakes; biscotti dough; cake batters; cocoa-based ingredients for pastry and ice-cream products; thickening agents for cooking foodstuffs and confectionery; organic starch based binding agents for ice-cream; starch based binding agents for ice-cream; maltose for food; mint for confectionery; honey; cookie mixes; ice-cream cone mixes; sherbet mixes; mixes for making ice-creamssorbetsfrozen yogurt; flavoringsother than essential oils for smoothies in the form of powders and pastes; preparations for making bakery productsbaking mixes and powders; baking mixes for salty pancakes; cake mixes; dessert mousses; muesli; sponge cakes; almond paste; cookie dough; pastry dough and paste for making ice-creams; cake batter; pasta; pastry products and preparations for pastry productsmixes and powders; pastriescakestarts and biscuits; cake powdercake mix; powders for making ice-creamssorbetsfrozen yogurt; powders for making ice-creams; instant ice-cream mixes; mixes for making dessert mousse; preparations for making bakery productsmixespastes and powders; aromatic preparations for ice-creamsfrozen yogurt and sorbetsedible aromatic traces made from coffeefruit flavorings and dried herbs; frozen pastries; cocoa productscocoa powders and mixes; preparations for stiffening whipped creamflavored and sweetened gelatincornstarch; profiteroles; custard-based fillings for cream puffs; cocoa and vanilla based sauces for cakesice-creamsfrozen yogurtsmoothiesyogurtpanna cotta; sauces for ice-creamscocoavanillafruit-based sauces; frozen yoghurts and sorbets; sherbets; cakes; frozen pies; frozen yogurt pies; ice-cream gateaux; frozen yoghurt; candy decorations for cakes; sugar; all the aforesaid goods with no added sugars
Publications
History of USPTO decisions and trademark events.
37 publications found
FINO
FINAL DECISION TRANSACTION PROCESSED BY IB
03/06/2023
FICS
FINAL DISPOSITION NOTICE SENT TO IB
02/10/2023
FIMP
FINAL DISPOSITION PROCESSED
02/10/2023
FICR
FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB
01/18/2023
CORN
CORRECTION FROM THE IB EXAMINED, NO ACTION IS NEEDED
12/01/2022
CRCV
CORRECTION TRANSACTION RECEIVED FROM IB
10/24/2022
NRCC
NOTICE OF REGISTRATION CONFIRMATION EMAILED
10/18/2022
R.PR
REGISTERED-PRINCIPAL REGISTER
10/18/2022
NREP
NEW REPRESENTATIVE AT IB RECEIVED
10/08/2022
ADCH
CHANGE OF NAME/ADDRESS REC'D FROM IB
10/01/2022
ETOP
EXTENSION OF TIME TO OPPOSE PROCESS - TERMINATED
09/14/2022
ETOF
EXTENSION OF TIME TO OPPOSE RECEIVED
08/04/2022
GPNX
NOTIFICATION PROCESSED BY IB
07/18/2022
NPUB
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
07/05/2022
PUBO
PUBLISHED FOR OPPOSITION
07/05/2022
OPNS
NOTIFICATION OF POSSIBLE OPPOSITION SENT TO IB
06/29/2022
OP2R
NOTICE OF START OF OPPOSITION PERIOD CREATED, TO BE SENT TO IB
06/29/2022
NONP
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
06/15/2022
ALIE
ASSIGNED TO LIE
05/28/2022
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
05/27/2022
XAEC
EXAMINER'S AMENDMENT ENTERED
05/27/2022
GNEN
NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED
05/27/2022
GNEA
EXAMINERS AMENDMENT E-MAILED
05/27/2022
CNEA
EXAMINERS AMENDMENT -WRITTEN
05/27/2022
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
04/28/2022
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
04/28/2022
TROA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
04/28/2022
RFNT
REFUSAL PROCESSED BY IB
11/23/2021
RFCS
NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
11/03/2021
RFRR
REFUSAL PROCESSED BY MPU
11/03/2021
RFCR
NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
10/05/2021
CNRT
NON-FINAL ACTION WRITTEN
10/04/2021
DOCK
ASSIGNED TO EXAMINER
09/28/2021
MAFR
APPLICATION FILING RECEIPT MAILED
08/03/2021
NWOS
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
07/30/2021
REPR
SN ASSIGNED FOR SECT 66A APPL FROM IB
07/29/2021
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