IPAS770
Concessão de registro em designação
RPI 2780
16/04/2024
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Dado oficial do INPI
G GOURMEY SAVOUR THE WORLD
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Registro de marca em vigor (Madri)Tipo: MistaEscritório: Brasil
Snapshot rápido
ST13
BR500000501650936Classe
1, 29, 30, 42, 44
Pedido
501650936
Registro
501650936
Andamento no INPI
- Depósito16/06/22
- Publicação17/01/23
- Exame
- Deferimento05/03/24
- Concessão16/04/24
- Vigente15/12/31
Registro concedido em 16/04/2024 e em vigor até 15/12/2031, quando precisa ser renovado.
Proteção válida até:15/12/2031
Última movimentação publicada pelo INPI: 16/04/2024. Atualizamos a cada nova RPI, publicada semanalmente.
Diagnóstico de risco e oportunidade
Leitura executiva para decisão de naming, protocolo e monitoramento.
Situação INPI
Registro de marca em vigor (Madri)
Tipo de processo
Pedido e registro
Eventos registrados
5
Atualização mais recente
16/04/2024
Tipo de marca
Mista
Classes Nice
1, 29, 30, 42, 44
Data de depósito
16/06/2022
Data de registro
16/04/2024
Data de expiração
15/12/2031
Dados completos do processo
Campos estruturados da autoridade responsável e do histórico oficial.
Natureza
Madri
Produto/Serviço
Escritório responsável
Brasil
Tipo de titular
NÃO RESIDENTE
Localização do titular
FR
Classificação técnica
Classes Nice
Classe 1Classe 29Classe 30Classe 42Classe 44
Códigos Vienna
26.1.329.1.1226.1.1827.5.1027.5.1
Produtos e serviços
Classe 1
Chemical reaction acceleratorsfatty acidsactivators [chemicals]chemical additives for food and foodstuffspreservative agents for food [chemicals]purifying agents for organic chemical compoundsemulsifying agentsgelling agents (chemical substances)nutrition agents for processing living cells other than for medical purposesstabilizing agents for food and especially for laboratory-grown meat and derivatives thereofanimal albumen [raw material], including those derived from tissue engineering, and derivatives thereofalbumin for industrial use, including those derived from tissue engineering, and derivatives thereofflavor enhancing chemical improvers for foodsimprover (chemical substances) for food pasteanti-oxidants used for the manufacture of food and beverageschemical seasonings (for use in the food industry)stem cells other than for medical or veterinary useanimal cells, including those that are laboratory-grown or derived from tissue engineering, and derivatives thereof, for industrial useanimal cell extracts, including cells that are laboratory-grown, or derived from tissue engineering, and derivatives thereof, for industrial usechemical and organic compounds for use in the manufacture of food and beverageschemical compositions and materials used in the manufacture of foodstuffscultures of microorganisms and cell cultures for use in industrycell or bacterial cultures for use as food additivesbacterial cultures for the food industrybacteriological preparations other than for medical or veterinary usecultures of microorganisms other than for medical or veterinary usecultures of cell media other than for medical or veterinary usebiological tissue cultures, including those derived from tissue engineering, other than for medical or veterinary useartificial sweeteners [chemical products]emulsifiersemulsifiers for use in the food industryemulsifiers for use in the manufacture of foodsenzymes other than for medical or veterinary useenzymes for food or beveragesenzymes for the food industrycarbohydrates used as ingredients in foodsraw materials derived from cell culture for formulating food productsmixtures of chemicals and microorganisms increasing the nutritional value of food, other than for medical or veterinary usechemical reagent mixtures, other than for medical or veterinary useliving microorganisms other than for medical or veterinary usecell culture media for use in non-medical research laboratoriesmicrobiotic organisms other than for medical useproteins, especially those derived from cell culture, being raw materials for the manufacture of foodprotein products [raw materials]organic substances similar to fish, game, poultry, crustaceans, shellfish or meat, derived from cell culture, being ingredients for the food industry
Classe 29
Food based on fish, game, poultry, crustaceans, shellfish or meat or substitutes or replacements for fish, game, poultry, crustaceans, shellfish or meat, including substitutes derived from cell cultures or tissue engineeringprocessed foods containing animal matter of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineeringfood compositions based on fish, game, poultry, crustaceans, shellfish or meat or substitutes or replacements for fish, game, processed meat, crustaceans, shellfish or meat, including based on cells of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineeringfood preparations based on fish, game, poultry, crustaceans, shellfish or meat or substitutes or replacements for fish, game, poultry, crustaceans, shellfish or meat, including based on cells of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineeringfood preserves based on fish, game, poultry, crustaceans, shellfish or meat or substitutes or replacements for fish, game, poultry, crustaceans, shellfish or meat, including based on cells of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineeringextracts of fish, game, poultry, crustaceans, shellfish or meat, including extracts of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering, for human consumptionmeal of fish, game, poultry, crustaceans, shellfish or meat for human consumption, including meal of fish, game, poultry, crustaceans, shellfish or meat from cell cultures or tissue engineering, for human consumptionfish, game, poultry or meat fillets, including fish, game, poultry or meat fillets derived from cell cultures or tissue engineeringliver, including liver derived from cell cultures or tissue engineering, for human consumptionfoie gras, including foie gras derived from cell cultures or tissue engineeringgelatins of fish, game, poultry, crustaceans, shellfish or meat, including gelatins derived from fish, game, poultry, crustaceans, shellfish or meat cells derived from cell cultures or tissue engineering, for human consumptionedible fats, including edible fats derived from cell cultures or tissue engineering, for human consumptionready-made culinary fare and dishes based on fish, game, poultry, crustaceans, shellfish or meat, including cooked dishes and meals based on animal material from fish, game, poultry, crustacean, seafood or meat derived from cell cultures or tissue engineeringpâtés and potted meats (rillettes) of fish, game, poultry, crustaceans, shellfish or meat, including pâtés comprising fish, game, poultry, crustaceans, shellfish or meat cells derived from cell cultures or tissue engineeringfish, game, poultry, crustaceans, shellfish and meat derived from tissue engineering, for human consumptionpreparations for human consumption based on fish, game, poultry, crustaceans, shellfish or meat, including preparations made from fish, poultry, game, crustaceans, shellfish or meat derived from cell cultures or tissue engineeringdairy products and dairy substitutes, including those derived from cell cultures or tissue engineeringanimal protein derived from cell cultures or tissue engineering used as a substitute for fish, game, poultry, crustaceans, shellfish or meat, for human consumptionfish (not live), game (not live), poultry (not live), crustaceans (not live), shellfish (not live) and meat, including those derived from cell cultures or obtained by cell engineering, for human consumptionpreserves, prepared dishes and cooked dishes based on fish, game, poultry, crustaceans, shellfish or meat, including those based on fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineeringmousses, pâtés and potted meats (rillettes) of fish, game, poultry, crustaceans, shellfish or meat, including those derived from fish, poultry, game, crustaceans, shellfish or meat derived from cell cultures or tissue engineeringsoups, broths and preparations for making bouillonscaviar and caviar substitutes, including those derived from cell cultures or tissue engineeringprocessed food productslaboratory-grown meatcharcuterie, including charcuterie featuring animal matter derived from cell cultures or tissue engineeringaiguillettes (filet strips), andouilles (smoked pork sausages), donuts, black and white pudding sausages, dumplings, skewered meat, hamburgers, croquettes, gizzards, ham, nuggets, quenelles (dumplings), sausages, all these products being predominantly made of meat derived from cell cultures or tissue engineering
Classe 30
Flavorings and fragrances based on fish, game, poultry, crustaceans, shellfish or meat, including fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineeringfood seasonings and food condiments based on fish, game, poultry, crustaceans, shellfish or meat, including fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineeringmixes for preparing sauces, especially consisting of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineeringbagels [bread rings], baozi [filled steamed buns], donuts, burritos, biscuits, pretzels, cheeseburgers [sandwiches], pound cakes, chips [included in this class], chimichangas, cordons bleus [schnitzels], croque-monsieurs [toasted sandwiches], vol-au-vent cases, canapés [food], pre-packed lunches, dim sum [ravioli], empanadas [savory turnovers], savory snacks based on flours of wheat, cereal, corn, cassava, pasta, rice, bread, enchiladas [rolled tortillas, filled and covered with sauce], fajitas [steak fry wraps], friands [small almond cakes], savory pancakes, hot dogs, lasagna, nachos, paella, egg rolls, yeast dough stuffed with a filling, savory pastries, pizzas, sauces, quiches, quesadillas [stuffed corn tortillas], ramen [Japanese noodle soup], ravioli, risotto, spring rolls, samosas, sandwiches, sushi, tacos, tarts, pies, wraps [rolled sandwiches], which may contain fish, game, poultry, crustaceans, seafood or meat from cell cultures or tissue engineering not as a main ingredientpre-packed meals, snacks, cooked dishes, frozen dishes and canned dishes, principally consisting of rice, pastes, wheat or pasta, and also including fish, game, poultry, crustaceans, shellfish or meat, including fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering as a non-main ingredientpreparations for stuffings [food] especially consisting of fish, game, poultry, crustaceans, shellfish or meat derived from cell cultures or tissue engineering as a non-main ingredientpreparations for sauces especially consisting of fish, game, poultry, crustaceans, seafood or meat derived from cell cultures or tissue engineeringsubstances other than essential oils for flavoring food and beverages, especially consisting of fish, game, poultry, crustaceans, seafood or meat derived from cell cultures or tissue engineering
Classe 42
Chemical and biological analysesanalyses in the field of cell biologyanalysis and evaluation of product developmentlaboratory analysis in the field of bacteriologyscientific research and analysisquality audits [quality control of goods and raw materials]providing scientific information in the field of cell biology and laboratory food designdesigning food products in laboratoriesengineering design and consultancyresearch and development of food products derived from cell cultivation, for othersconsultation and research with respect to the design of foodstuffs, especially those derived from tissue engineeringquality control of food hygienecreating and designing animal cell based foodstuffscell engineering project studies in the field of foodpreparation of scientific reportsperforming tests on food productsresearch for the development of new foodstuffs derived from cell culturescientific researchresearch on animal cellsbiological researchlaboratory research servicesresearch in the food sectorscientific study servicesservices for designing foodstuffsservices for designing foodstuffs derived from cell cultureadvisory services relating to laboratory testsresearch and development services with respect to food technologyengineering and scientific services in the field of foodlaboratory servicesresearch and development services for animal cell culturelaboratory services in the field of foodscientific and chemical research services in the field of foodinformation and consulting services concerning the aforesaid services
Classe 44
Genetic analysis of animal cellscultivating cells (agricultural service)breeding animal cells (breeding service)provision of advice relating to nutritionanimal cell bank servicesanimal cell breeding and reproduction (agricultural service)storing animal cells (agricultural service)agricultural and breeding servicesinformation and consulting services concerning the aforesaid services
Publicações
Histórico de despachos e eventos da marca no INPI.
5 publicações encontradas
IPAS768
Deferimento de designação
RPI 2774
05/03/2024
IPAS270
Deferimento da petição
Protocolo: 850230619833 (18/12/2023) Petição (tipo): Nomeação, destituição ou substituição de procurador [em processo de registro] (385.1) Requerente: SUPREME Procurador: Dannemann, Siemsen, Bigler & Ipanema Moreira Detalhes do despacho:Nomeado procurador Dannemann, Siemsen, Bigler & Ipanema Moreira com poderes para representar o titular do processo perante o INPI.
RPI 2772
20/02/2024
RPI 2754
17/10/2023
IPAS756
Publicação de pedido de registro para oposição (exame formal de designação concluído)
RPI 2715
17/01/2023
SUPREME também protege tecnologia e design no INPI
1 pedido de patente no mesmo titular.
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