INPR
PARTIAL INVALIDATION OF REG EXT PROTECTION CREATED
12/05/2026
Voltar para busca
Dado oficial do USPTO
EG
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: MistaEscritório: 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
39
Atualização mais recente
13/05/2026
Classificação
Registrada
Tipo de marca
Mista
Classes Nice
1, 5, 30
Data de depósito
22/02/2017
Data de registro
11/12/2018
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
12/09/2025
Última transação
13/05/2026
Escritório responsável
United States Patent and Trademark Office
Código da situação
708
Cadastro oficial
Principal Register
Código do desenho
3
Tipo de titular
99
Localização do titular
SAINT APOLLINAIRE, FR
Examinador
BULLOFF, TOBY ELLEN
Localização atual
Historical data usage
Descrição da marca
The mark consists of the yellow intersecting letters "E" "G" with a stylized yellow stalk of grain in the middle, all against a gray background.
Titulares e representantes
Titulares
EUROGERM
EUROGERM
Representantes
Bradley M. Stohry Reichel Stohry Dean LLP
Classificação técnica
Classes Nice
Classe 1Classe 5Classe 30
Códigos Vienna
Sem códigos Vienna disponíveis.
Produtos e serviços
Classe 1
Products for stimulating cooking for industrial usechemical and non-chemical additives being gluten for use in the manufacture of food; chemical products for preserving foodstuffs; artificial sweeteners; enzyme preparations for the food industry; enzymes for the food industry; potato flour for industrial use; flours for industrial use; ferments for chemical use; proteinsproteins for the manufacture of food supplements; starch for industrial use; bacterial preparations other than for medical and veterinary use; bacteriological preparations other than for medical or veterinary use; chemical preparations for scientific use other than for medical or veterinary use; biochemical catalysts; cultures of microorganisms other than for medical and veterinary use; bread-making ferments; emulsifiers intended to improve the quality of bakery productsfor industrial and craft use; enzymes for bread-making and fermentation; bread improvers namelypreservatives that increase the shelf life of baked goodsimprove the elasticity of doughimprove the texture of baked goods and/or improve the overall taste of baked goods; flavor enhancers for foodexcept essential oils; chemical additives for fermentation; additives for bread-makingchemical additives for use in the manufacture of bread in the nature of powder to improve flour yield
Classe 5
Nutritional supplements not for medical use; yeast food supplements not for medical use; wheat food supplements not for medical use; enzyme food supplements not for medical use
Classe 30
Bread improvers in the nature of cereal-based preparations to boost the organoleptic qualities of breads; flour correctors for culinary purposespowders and substances being glucose and gluten intended to improve flour yield in the nature of powder to improve the efficiency of flour; mixes for food useready-to-use mixtures of flourcereals and yeast; bakery products; additives intended to improve the flavor of foodgluten and glucose to improve the flavor and the physical properties of food; mixes for making pastries and sugar confectionery; flour improvers in the nature of food additives for culinary purposes; yeast-based preparations for breadViennese pastries; gluten additives for culinary use; farina for food; aromatic preparations for food in the nature of food seasonings; food flavoringsother than essential oils; cereal bars; rusks; biscuitscookies; candy; buns; cereal-based snacks; breadcrumbs; confectionery made of sugar; crackers; pancakes; natural sweeteners; thickening agents for cooking foodstuffs; cereal preparationscereal barsbiscuits made with cereal; wheat flour; flours; bean meal; corn flour; mustard meal; barley meal; soya flour; tapioca flour; tapioca; ferments for pastesfermented baking doughs for use in baking; corn flakes; dried cereal flakes; oat flakes; cakes; wheat germ for human consumption; gluten additives for culinary purposes; groats for human food; food leavening agents; yeast; flour-based foodscakesbiscuitsbreadsbriochespuffspizzas; milled flour; bread; unleavened bread; gingerbread; almond paste; pastry dough; baking dough; cake dough; pastry; bread rolls; baking powder; powdered cake mixes; powders for edible ices; quiches; tarts; tortillas
Publicações
Histórico de despachos e eventos da marca no USPTO.
39 publicações encontradas
NA75
NOTICE OF ACCEPTANCE OF SEC. 71 & 15 - E-MAILED
12/09/2025
C75P
REGISTERED - PARTIAL SEC. 71 ACCEPTED & SEC. 15 ACK.
12/09/2025
APRE
CASE ASSIGNED TO POST REGISTRATION PARALEGAL
08/09/2025
ES75
TEAS SECTION 71 & 15 RECEIVED
10/06/2025
REM3
COURTESY REMINDER - SEC. 71 (6-YR) E-MAILED
11/12/2023
FINO
FINAL DECISION TRANSACTION PROCESSED BY IB
05/04/2019
FICS
FINAL DISPOSITION NOTICE SENT TO IB
19/03/2019
FIMP
FINAL DISPOSITION PROCESSED
19/03/2019
FICR
FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB
11/03/2019
R.PR
REGISTERED-PRINCIPAL REGISTER
11/12/2018
NPUB
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
25/09/2018
PUBO
PUBLISHED FOR OPPOSITION
25/09/2018
GPNX
NOTIFICATION PROCESSED BY IB
21/09/2018
OPNS
NOTIFICATION OF POSSIBLE OPPOSITION SENT TO IB
05/09/2018
NONP
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
05/09/2018
OP2R
NOTICE OF START OF OPPOSITION PERIOD CREATED, TO BE SENT TO IB
05/09/2018
ALIE
ASSIGNED TO LIE
23/08/2018
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
13/08/2018
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
10/08/2018
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
10/08/2018
ERFR
TEAS REQUEST FOR RECONSIDERATION RECEIVED
10/08/2018
GNFN
NOTIFICATION OF FINAL REFUSAL EMAILED
13/02/2018
GNFR
FINAL REFUSAL E-MAILED
13/02/2018
CNFR
FINAL REFUSAL WRITTEN
13/02/2018
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
26/01/2018
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
26/01/2018
TROA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
26/01/2018
TCCA
TEAS CHANGE OF CORRESPONDENCE RECEIVED
26/01/2018
RFNT
REFUSAL PROCESSED BY IB
12/08/2017
RFCS
NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
27/07/2017
RFRR
REFUSAL PROCESSED BY MPU
27/07/2017
MAFR
APPLICATION FILING RECEIPT MAILED
25/07/2017
RFCR
NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
21/07/2017
CNRT
NON-FINAL ACTION WRITTEN
20/07/2017
DOCK
ASSIGNED TO EXAMINER
19/07/2017
NWOS
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
19/07/2017
LIMI
LIMITATION FROM ORIGINAL APPLICATION ENTERED
14/07/2017
REPR
SN ASSIGNED FOR SECT 66A APPL FROM IB
13/07/2017
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