Dado oficial do INPI

puratos

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Registro de marca em vigor (Madri)Tipo: MistaEscritório: Brasil

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Snapshot rápido

ST13

BR500000501778874

Classe

1, 29, 30

Pedido

501778874

Registro

501778874

Ver no INPI

Andamento no INPI

Depósito20/12/23
Publicação06/08/24
Exame
Deferimento17/06/25
Concessão05/08/25
Vigente20/12/33

Registro concedido em 05/08/2025 e em vigor até 20/12/2033, quando precisa ser renovado.

Proteção válida até:20/12/2033

Última movimentação publicada pelo INPI: 05/08/2025. 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

Atualização mais recente

05/08/2025

Tipo de marca

Mista

Classes Nice

1, 29, 30

Data de depósito

20/12/2023

Data de registro

05/08/2025

Data de expiração

20/12/2033

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

Titulares e representantes

Titulares

PURATOS N.V.

Representantes

Sem dados de representantes.

Classificação técnica

Classes Nice

Classe 1Classe 29Classe 30

Códigos Vienna

4.3.929.1.127.5.1

Produtos e serviços

Classe 1

Chemical and organic compositions for use in the manufacture of food and beverageschemical preparations for use in the food industrychemical additives for foodbacterial preparations for the food industryfood preservative compositionschemical substances for preserving foodstuffschemical products for stabilising foodstuffschemical substances for emulsifying foodstuffsemulsifiers for use in the manufacture of foodschemical products for the fresh-keeping of foodchemical sugar substituteschemical substances for use as fat replacementsfermentation extractsproteins for the food industryraw proteinsfood protein as a raw materialprotein prepared from soya beans for use in the manufacture of foodstuffsenzyme preparations for the food industryenzymes for use in flavouringflavour improvers and enhancers for foodstuffsenzymes for use in colouringpolysaccharides for use in colouringalginates for the food industryinulin for the food industrycasein for the food industrylecithin for the food industrylipids, glucose, gluten, pectin, cream of tartar, carrageenan, gellan gum, xanthan gum and fat-replacers for use in the manufacture of food and beveragesflour treatment agentsdough and (cake) batter conditionersdough and (cake) batter stabilizersflour improversflour for industrial purposesproducts for preserving or improving the texture, freshness, flavour or colour of bakery products intended for industrial and artisanal useenzymes, emulsifiers and chemical additives for use in the manufacture of bakery goods, chocolate, pastry and confectionery

Classe 29

Preserved, dried and cooked fruits and vegetablesprocessed fruits, fungi and vegetables (including nuts and pulses)fruit jellies, jamsfruit fillings, fruit pastes and compotesfruit-based fillings for cakes and piespressed fruit pastes and compotecover jellies for food and glaze preparations comprised primarily of oils, vegetables, fruit, fruit pectin, alginates or lecithin for culinary purposes, other than confectioneryeggs, milk and dairy productsdairy substitutesegg substitutesedible oils and fatsmargarinedairy-based spreadsvegetable-based spreadsnut-based spreadsfruit-based spreadsspreads based on dairy substitutescream and whipped creamartificial cream and bavarian cream powderscream fillings for bakery goods, pastry, cakes and piesartificial cream fillings for bakery goods, pastry, cakes and piesbuttercream fillings for bakery goods, pastries, cakes and pies

Classe 30

Bread, pastry and sugar confectionerypuff pastry and Viennese pastriescroissants, chocolate buns and Danish pastries, in particular danish pastries made with or on the basis of puff pastryflour and preparations made from cerealsprocessed cerealsprocessed grainsstarches for foodprocessed oats and wheatwheat flourstarch syrup for culinary purposesstarch for foodstarch-based thickeners for whipped creambakery goodsproducts for improving the quality of bakery goods being grain based, starch based and cereal based preparationstexture improvers for bakery goods included in this class, in particular glucose syrup for use as a texture improver for bakery goodsprocessed cereal-based food to be used as ingredient for the manufacture of other foodsflavor enhancers for food [other than essential oils]mixes for making bakery goodspre-mixes and preparations in powder and paste form for making bakery goodsdoughs and baking battersmixes for making doughs and baking battersfarinaceous food pastescake mixesmixes for pastrybatter mixesyeastyeast powderyeast extractsbaking sodabaking powdersour doughfood leavening agentsleavenferments for pastesthickening agents for use in cookingsugar, natural sweeteners and sugar substitutessweet mirror glazes for baked goodsfondantsmirror icingcake frostingchocolate-based fillings for bakery goods, pastries, cakes and piescustard-based fillings for bakery goods, pastries, cakes and piessour dough for use as a preservative and an ingredient in the manufacture of breadhoney and propolis for human consumptionseasonings and food flavorings not being essential oilsbavarian creams, custard, pastry creams, flans and almond pastecoffee, tea and cocoacocoa-based ingredients for confectionery productschocolatechocolate powders, chocolate decorations for cake, chocolate mousses, chocolate pastes, chocolate toppings, chocolate-based spreads, chocolate-based spreads also containing nutsfruit sauces