RNWL
INTERNATIONAL REGISTRATION RENEWED
05/03/2026
Voltar para busca
Dado oficial do USPTO
BRAUN
Sabia que essa marca já está registrada no Estados Unidos?
Antes de investir em nome, identidade e divulgação, valide risco de colisão e estratégia de registro para não perder tempo nem budget.
Active USPTO registrationTipo: VerbalEscritório: US
Diagnóstico de risco e oportunidade
Leitura executiva para decisão de naming, protocolo e monitoramento.
Situação USPTO
Active USPTO registration
Tipo de processo
Pedido e registro
Eventos registrados
67
Atualização mais recente
06/03/2026
Classificação
Registrada
Tipo de marca
Verbal
Classes Nice
1, 29, 30
Data de depósito
23/02/2006
Data de registro
12/05/2009
Data de expiração
-
Ação recomendada
Execute uma análise de colidência completa e valide classes antes de qualquer protocolo ou investimento de marca.
Próximo passo
Esses são os detalhes do processo de registro. Mesmo assim, o monitoramento constante é o que garante tranquilidade de que o seu principal ativo continue protegido.
Dados completos do processo
Campos estruturados da autoridade responsável e do histórico oficial.
Data da situação
26/04/2019
Última transação
06/03/2026
Escritório responsável
United States Patent and Trademark Office
Código da situação
706
Cadastro oficial
Principal Register
Código do desenho
4
Tipo de titular
13
Localização do titular
Hannover, DE
Examinador
COLLIER, DAVID E
Unidade examinadora
L40
Localização atual
GENERIC WEB UPDATE
Titulares e representantes
Titulares
M. K. (pessoa física)
M. K. (pessoa física)
Representantes
REBECCA A. LIEBOWITZ VENABLE LLP
Classificação técnica
Classes Nice
Classe 1Classe 29Classe 30
Códigos Vienna
Sem códigos Vienna disponíveis.
Produtos e serviços
Classe 1
Chemicals for use in the manufacture of cakesfruit acids and enzyme preparations of animalvegetable and bacterial origin; emulsifying agentsemulsions; starch and starch preparationsswell-starchdextrosestarch syrupmaltodextrins and torrefaction dextrins for use in the manufacture of sponge cakepound cakeshort pastry and bread dough; chemical separating agentswater-in-oil emulsions for treating baking sheetsbaking mouldsbaking racks and continuous baking grids; stabilizers for use in the manufacture of foodwhipping cream stabilizers; emulsifying agents for industrial baking purposes; the aforesaid goodswhere possiblepreserved and/or frozen and/or with reduced calories and/or suitable for dieting and/or suitable for diabeticsnot for medical purposes
Classe 29
Oils and fats for bakingvegetable oils for greasing; dried fruit mixes containing nut kernels and almondsoilseeds and peanuts; egg product for food and food preparations containing egg in solidpowdered or paste form for making pastries and confectionery; milk products excluding ice creamice milk and frozen yogurt for bakingpreparations containing milk protein in broken down or natural formcombined with other milk components; gelling agentsunflavored and unsweetened gelatins for mousse dessertscream dessertscream cake fillings; fillings of fruitfat and cream for making pastry productscream desserts as well as bases in liquidpaste or powdered form for making the aforesaid products; fruit preparations in liquidpaste or powdered form for filling of Danish pastriesfillings for pastriesnut fillings and almond fillings in powdered form; marmaladejamfruits and fruit preparations; the aforesaid goodswhere possiblepreserved and/or frozen and/or with reduced calories and/or suitable for dieting and/or suitable for diabeticsnot for medical purposes
Classe 30
Baking mixtures for sponge cakeschocolate cakespound cakes and short pastry bases; raising agents for the manufacture of pastry productsshort pastry dough and cookie dough; flour based and starch based binding agents for use in baking for fruitcakes; crumblescandy crunch for decoration of cream cakes and pastavermicelli; mocha coffee beans; fillings for pastriespoppy fillingsmarzipan massespersipan paste massesmacaroon on pastenut-nougat-creamchocolate creamvanilla creampowdered and paste mixtures for making icingglazes used for making pastry products; preparations for stiffening whipped creamstarch-based thickeners for whipped cream; pastryjellychocolate and sugar decorations; flavorings and essences in liquidpaste and powdered form for foodexcept essential essences and oilsicingsphysically and chemically modified starch for foodsemi-finished food products for making pastry productsmainly consisting of preparations made from cereals and/or cereal flakes and/or raising agents and/or dough leavening substances and/or emulsifying agents and/or spices as well as chocolate-based fillings and custard-based fillingsproducts for coating and decorating; preserved leavenfillingbaking and decorating mixtures for the decoration of cream cakesspice mixtures for making pastries and frozen confectionery; flourswell-starch flourincluding such flours containing amylase; prepared flour and semi-prepared flour mixtures for bakingbaking preparations for making pastries and confectionery with a cereal product basecombined with sugarsugar substancesdextrosefructoselactosemilkmilk productsfatsemulsifying agentsedible acids and mineralsdough leavening substancesleavenbacteria cultures; pastry and confectionery chips for bakingfrozen confectionery and pastilles; chocolate-based filling for bakingcustard-based filling for bakingsugar based glazing mixtures for decoratingcoating pastries; preparations for making cake doughshort pastry dough and yeast doughmixtures for Madeira cake sponge cake mixtureschoux pastrybread and basic mixtures therefore; semi-finished products for making pastries and confectionerymainly consisting of preparations made from cereals and/or cocoa and/or sugar syrup and/or starch and/or syrup and/or honey and/or raising agentsincluding edible fat and/or emulsifying agents and/or powdered milk; uncooked mixturesnougatalmond pasteartificial almond pastepersipan pastetrufflecocoa and chocolate mixtures; dessertscustardsconfectioneriesjelly desserts and fruit jellies; sweet and savory sauces for topping and decoration of sauces for pastries and ice cream; ready-to-bake pastry; thickening agents of animal and vegetable origin for binding the juice in fruit preparations and making it baking stable; malt preparations for bakingin particular malt flourmalt extractroasted malt flourall the aforesaid baking preparations in mixtures and with inorganic substances added; the aforesaid goodswhere possiblepreserved and/or frozen and/or with reduced calories and/or suitable for dieting and/or suitable for diabeticsnot for medical purposes
Publicações
Histórico de despachos e eventos da marca no USPTO.
67 publicações encontradas
NREP
NEW REPRESENTATIVE AT IB RECEIVED
24/12/2021
NREP
NEW REPRESENTATIVE AT IB RECEIVED
03/12/2021
INNP
PARTIAL INVALIDATION PROCESSED BY THE IB
06/03/2020
INPS
PARTIAL INVALIDATION OF REG EXT PROTECTION SENT TO IB
24/01/2020
INPC
INVALIDATION PROCESSED
24/01/2020
INPR
PARTIAL INVALIDATION OF REG EXT PROTECTION CREATED
26/12/2019
NA71
NOTICE OF ACCEPTANCE OF SEC. 71 - E-MAILED
26/04/2019
APRE
CASE ASSIGNED TO POST REGISTRATION PARALEGAL
26/04/2019
71AG
REGISTERED-SEC.71 ACCEPTED
26/04/2019
ES71
TEAS SECTION 71 RECEIVED
06/04/2019
INNP
PARTIAL INVALIDATION PROCESSED BY THE IB
19/05/2017
INPS
PARTIAL INVALIDATION OF REG EXT PROTECTION SENT TO IB
15/07/2016
INPC
INVALIDATION PROCESSED
15/07/2016
INPR
PARTIAL INVALIDATION OF REG EXT PROTECTION CREATED
05/07/2016
RNWL
INTERNATIONAL REGISTRATION RENEWED
17/03/2016
NA71
NOTICE OF ACCEPTANCE OF SEC. 71 - MAILED
05/11/2015
71AG
REGISTERED-SEC.71 ACCEPTED
05/11/2015
APRE
CASE ASSIGNED TO POST REGISTRATION PARALEGAL
05/11/2015
APRE
CASE ASSIGNED TO POST REGISTRATION PARALEGAL
20/05/2015
71AF
REGISTERED-SEC.71 FILED
06/05/2015
PAPER RECEIVED
06/05/2015
FINO
FINAL DECISION TRANSACTION PROCESSED BY IB
11/01/2013
FICS
FINAL DISPOSITION NOTICE SENT TO IB
24/08/2009
FIMP
FINAL DISPOSITION PROCESSED
24/08/2009
FICR
FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB
12/08/2009
R.PR
REGISTERED-PRINCIPAL REGISTER
12/05/2009
PUBO
PUBLISHED FOR OPPOSITION
24/02/2009
NPUB
NOTICE OF PUBLICATION
04/02/2009
PREV
LAW OFFICE PUBLICATION REVIEW COMPLETED
22/01/2009
CNEA
EXAMINERS AMENDMENT MAILED
16/01/2009
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
15/01/2009
XAEC
EXAMINER'S AMENDMENT ENTERED
15/01/2009
CNEA
EXAMINERS AMENDMENT -WRITTEN
15/01/2009
ACEC
AMENDMENT FROM APPLICANT ENTERED
15/01/2009
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
15/01/2009
PAPER RECEIVED
14/01/2009
OPNX
NOTIFICATION OF POSSIBLE OPPOSITION - PROCESSED BY IB
01/08/2008
OPNS
NOTIFICATION OF POSSIBLE OPPOSITION SENT TO IB
17/07/2008
OPNR
NOTIFICATION OF POSSIBLE OPPOSITION CREATED, TO BE SENT TO IB
17/07/2008
CNRT
NON-FINAL ACTION MAILED
16/07/2008
CNRT
NON-FINAL ACTION WRITTEN
16/07/2008
ZZZX
PREVIOUS ALLOWANCE COUNT WITHDRAWN
09/07/2008
TCCA
TEAS CHANGE OF CORRESPONDENCE RECEIVED
24/04/2008
PBCR
WITHDRAWN FROM PUB - OG REVIEW QUERY
11/04/2008
PREV
LAW OFFICE PUBLICATION REVIEW COMPLETED
31/03/2008
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
31/03/2008
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
15/03/2008
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
14/03/2008
ERFR
TEAS REQUEST FOR RECONSIDERATION RECEIVED
14/03/2008
CNFR
FINAL REFUSAL MAILED
12/10/2007
CNFR
FINAL REFUSAL WRITTEN
11/10/2007
ACEC
AMENDMENT FROM APPLICANT ENTERED
11/10/2007
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
11/10/2007
ALIE
ASSIGNED TO LIE
11/10/2007
PAPER RECEIVED
28/08/2007
DOCK
ASSIGNED TO EXAMINER
12/07/2007
DOCK
ASSIGNED TO EXAMINER
23/05/2007
RFNT
REFUSAL PROCESSED BY IB
15/03/2007
RFCS
NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
28/02/2007
RFRR
REFUSAL PROCESSED BY MPU
28/02/2007
RFCR
NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
28/02/2007
CNRT
NON-FINAL ACTION WRITTEN
27/02/2007
LIMS
LIMITATION OF GOODS/SERVICES FROM IB ENTERED
20/02/2007
DOCK
ASSIGNED TO EXAMINER
17/02/2007
NWAP
NEW APPLICATION ENTERED
17/02/2007
REPR
SN ASSIGNED FOR SECT 66A APPL FROM IB
15/02/2007
Proteção contínua da sua marca
Seja avisado a cada novo depósito que ameace BRAUN ou a sua marca.
Vigilância profissional por 24 meses: monitoramos o USPTO por você e alertamos a tempo de você se opor — antes que o conflito vire prejuízo.