FICR
FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB
06/03/2026
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Official data from USPTO
THE SENSORY WAVE
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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
26
Latest update
06/04/2026
Trademark type
Combined
Nice classes
29, 30, 42
Filing date
05/02/2024
Registration date
03/03/2026
Expiration date
-
Complete case details
Structured fields from the responsible authority and the official record.
Status date
03/03/2026
Last transaction
06/04/2026
Responsible office
United States Patent and Trademark Office
Status code
700
Official register
Principal Register
Drawing code
3
Owner type
16
Owner location
DE
Examiner
MCGILL, CIERRA L
Law office
M10
Current location
FILE REPOSITORY (FRANCONIA)
Mark description
The mark consists of the stylized wording "THE SENSORY WAVE" with two wavy lines below.
Holders and representatives
Holders
D. S. (pessoa física)
DF World of Spices GmbH
Representatives
Stephanie M Rioux Holley & Menker, P.A.
Technical classification
Nice Classes
Class 29Class 30Class 42
Vienna Codes
No Vienna codes available.
Goods and services
Class 29
Meatfishpoultry and gamenot live; meat extracts for culinary purposes; preserved fruit and vegetables; jelliesjamscompotes; eggs; milk; milk products excluding ice creamice milk and frozen yogurt; edible oils and fats; meat substitutes; seasoned meat; soya sausage; meat substitutessoya meatballs; meat substitutesvegetarian beef stew in the nature of soya goulash; tofu; meat jellies; fish jellies; fruit jelly spreads; vegetable jellies; processed potatoes; processed artichokes; preserved chilli peppers; processed peppers; processed chickpeasprocessed pulsesprocessed lentils; processed vegetable sproutsprocessed bean sproutsprocessed Brussels sproutsprocessed alfalfa sproutsprocessed red clover sproutsprocessed radish sproutsprocessed broccoli sprouts; processed olives; processed stuffed olives; gherkins; processed nuts; processed soy bean sprouts; processed chestnuts; pickles; processed mushrooms; preserved truffles; unflavored and unsweetened edible gelatins; meat-based spreads; vegetable juices for cooking; oils for food; processed berries; dried fruits in powder form; processed chia seeds; bean dip; liver paste; vegetable purees; hummus; truffle pastes; liver pâté; stock cubes; fish stock; beef stock; vegetable stock; chicken stock; veal stock; soup concentrates; soupsconsommésbouillonsbouillon stocks; vegetablemeat and poultry stock concentratesstock cubes; preparations for making soupsconsommésbouillons and bouillon stocksin each case also in dehydrated form; soup greensprocessed vegetables; soy milkcoconut milk; cheese; fruit jams; bread spreads in the nature of jams and marmalades; falafel; linseed oil for food; seaweed extracts for food; processededible seaweed; snail eggs for human consumption; prepared snails and mollusksnot live; potato crisps; vegetable-based snack foods; vegetable soup preparations; antipastiprosciutto; mixes of dry ingredientssoup mixes; nutritional foodsposole being soup; spreads for foodstuffsshrimp paste; milk substitutessoy milk; processed sesame seeds for human consumptionnot being seasonings or flavorings; tinned vegetables.
Class 30
Teacocoasugarricetapiocasagocoffee substitutes; flour; cereal breakfast food; bread; fine bakery products; frozen confectionery; ice cream; honeytreacle; yeastbaking powder; saltmustard; vinegarsauces; spices; chilled ice; spice flavoringsnamely salt for flavoring food; preserving saltsalt for preserving foodstuffs; seasoning sauces; salad dressings; preserved herbs as seasonings; bay leaf powder; seasoning spices; baking soda; extracts used as food flavoring; seasoning preparationsred pepper flakes for use as a seasoning; prepared seasonings; sambal; salsas; chutneys; marinades; preserved chilli peppersdried chilli seasonings; flavored sugar; vanillin sugar; vanilla sugar; cinnamon sugar; cane sugar; edible coatings for foods made of breading; meat tenderizers for culinary purposes; flavor enhancers used in food products; meat pickling agents for household purposesvinegar; breadcrumbs; food flavorings made from vegetablesother than essential oils; baking flavoringsflavored salt; sauces; concentrates for saucesvegetable concentrates used for seasoning; thickeners for making sausages; pâtés en croûte; maple syrup; salad dressings containing cream; rice; salad dressings containing verjuice; sauce thickeners; ketchup; mayonnaise; capers; muesli; polenta; rice noodles; pasta; pasta filled with cheesemeat or vegetables; pies; yeast dough concentrate; croutons; onion and cheese pastries; flatbread; burritosfajitastacosenchiladas and chimichangas; extruded wheat snacks; tortillas; crackers; corn flakes; toasted corn kernels; baking mixescake mixes; cereal-based snack food; tacostortillas; tapioca flour; bread puddings; sweets; dessert puddings; pastries; confectionary made of sugar; spreads made from chocolatechocolate glaze; mayonnaise-based sauces; leavening agents for bakery productsnamely cooking sodastaghorn salt and dried yeast; agents for leavening bakery dough; chocolatenougat; iced confectionery; tea-based beverages; herbal teas; komboucha tea; edible rice paper; miso bean paste; yeast for baking purposes; pastaziti; monosodium glutamate used as a flavor enhancer for food; truffle cream sauces.
Class 42
Scientific research; scientific research and analysis in the field of food flavorings; industrial research in the field of food flavorings; product development; product development consulting; product research; product development for third parties; evaluation and analysis of product developmentproduct development consultation; provision of information in the field of product development; design and testing of new products for others; research and development of new products; new product design services; analysis and evaluation of product designsproduct development consultation; consulting services relating to product development; performance of product analyses with the aid of sensory aidsproduct testing; product quality testing; quality control for others; quality assessmentproduct quality evaluation.
Publications
History of USPTO decisions and trademark events.
26 publications found
NRCC
NOTICE OF REGISTRATION CONFIRMATION EMAILED
03/03/2026
R.PR
REGISTERED-PRINCIPAL REGISTER
03/03/2026
NPUB
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
01/13/2026
PUBO
PUBLISHED FOR OPPOSITION
01/13/2026
NONP
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
01/07/2026
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
12/13/2025
XAEC
EXAMINER'S AMENDMENT ENTERED
12/13/2025
GNEN
NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED
12/13/2025
GNEA
EXAMINERS AMENDMENT E-MAILED
12/13/2025
CNEA
EXAMINERS AMENDMENT -WRITTEN
12/13/2025
CHLD
CHANGE OF OWNER RECEIVED FROM IB
12/11/2025
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
11/26/2025
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
11/26/2025
TROA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
11/26/2025
RFNT
REFUSAL PROCESSED BY IB
11/15/2025
RFCS
NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
10/23/2025
RFRR
REFUSAL PROCESSED BY MPU
10/23/2025
CORN
CORRECTION FROM THE IB EXAMINED, NO ACTION IS NEEDED
10/06/2025
RFCR
NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
09/07/2025
CNRT
NON-FINAL ACTION WRITTEN
09/06/2025
DOCK
ASSIGNED TO EXAMINER
09/06/2025
MAFR
APPLICATION FILING RECEIPT MAILED
09/05/2025
NWOS
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
09/05/2025
CRCV
CORRECTION TRANSACTION RECEIVED FROM IB
04/12/2025
REPR
SN ASSIGNED FOR SECT 66A APPL FROM IB
01/02/2025
Continuous trademark protection
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