NRCC
NOTICE OF REGISTRATION CONFIRMATION EMAILED
04/08/2025
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Official data from USPTO
FOODGYRUM
Did you know this trademark is already registered in United States?
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Active USPTO registrationType: WordOffice: 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
9
Latest update
04/08/2025
Trademark type
Word
Nice classes
30
Filing date
07/02/2024
Registration date
04/08/2025
Expiration date
-
Complete case details
Structured fields from the responsible authority and the official record.
Status date
04/08/2025
Last transaction
04/08/2025
Responsible office
United States Patent and Trademark Office
Status code
700
Official register
Principal Register
First use anywhere
04/27/2024
First use in commerce
04/27/2024
Drawing code
4
Owner type
16
Owner location
HONG KONG, HK
Examiner
SANGID, HANA
Current location
FILE REPOSITORY (FRANCONIA)
Holders and representatives
Holders
Central Investment Holdings (HK) Limited
Representatives
Tianyu Ju Tianyu Law Group, Inc.
Technical classification
Nice Classes
Class 30
Vienna Codes
No Vienna codes available.
Goods and services
Class 30
Pasta; Asian noodles; Bread flour; Bread mixes in powder form; Cake flour; Cake mixes; Farinaceous food pastes for human consumption; Flour for food; Food starch; Gluten-free bread; Gluten-free pasta; Mixes for making cakes; Pastry mixes; Starch for culinary purposes; Starch for human consumption
Publications
History of USPTO decisions and trademark events.
9 publications found
R.PR
REGISTERED-PRINCIPAL REGISTER
04/08/2025
NPUB
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
02/18/2025
PUBO
PUBLISHED FOR OPPOSITION
02/18/2025
NONP
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
02/12/2025
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
01/27/2025
DOCK
ASSIGNED TO EXAMINER
01/21/2025
NWOS
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
01/14/2025
NWAP
NEW APPLICATION ENTERED
07/02/2024
Continuous trademark protection
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