FINO
FINAL DECISION TRANSACTION PROCESSED BY IB
12/06/2023
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Dado oficial do USPTO
CUBEASE
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
43
Atualização mais recente
12/06/2023
Classificação
Registrada
Tipo de marca
Verbal
Classes Nice
1, 30
Data de depósito
11/03/2021
Data de registro
21/02/2023
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
21/02/2023
Última transação
21/02/2023
Escritório responsável
United States Patent and Trademark Office
Código da situação
700
Cadastro oficial
Principal Register
Código do desenho
4
Tipo de titular
99
Localização do titular
BE
Examinador
LAM, HAI-LY HUYNH
Unidade examinadora
N10
Localização atual
PUBLICATION AND ISSUE SECTION
Titulares e representantes
Titulares
PURATOS
Representantes
Clifford D. Hyra Fresh IP PLC
Classificação técnica
Classes Nice
Classe 1Classe 30
Códigos Vienna
Sem códigos Vienna disponíveis.
Produtos e serviços
Classe 1
Chemical compositions for use in the manufacture of food and beverages; Bread improverssourdough for use as a preservative and an ingredient in the manufacture of bread; Chemical preparations for use in the food industry; Chemical additives for food; Bacterial preparations for the food industry; Food preservative compositions; Chemical substances for preserving foodstuffs; Chemical products for stabilising foodstuffs; Chemical substances for emulsifying foodstuffs; Emulsifiers for use in the manufacture of foods; Chemical products for the fresh-keeping of food; Chemical sugar substitutesartificial sweeteners; Chemical substances for use as fat replacements for food; Proteins for the food industry; Raw proteins for the food industry; Food protein as a raw material for use in the manufacture of foodstuffs; Protein prepared from soya beans for use in the manufacture of foodstuffs; Enzyme preparations for the food industry; Enzymes for use in flavouring for the food industry; Flavour improvers and enhancers for foodstuffsflavonoids for use in the manufacture of foodstuffs; Enzymes for use in colouring for the food industry; Polysaccharides for use in colouring for the manufacture of foodstuffs; Alginates for the food industry; Inulin for use as a raw material in the manufacture of foodstuffs; Casein for the food industry; Lecithin for the food industry; Flour treatment agentsoxidizing agents; Chemicals used in the manufacture of foodstuffsdough and cake batter conditioners; Chemicals used in the manufacture of foodstuffsdough and cake batter stabilizers; Flour improverschemical additives for use in the manufacture of flour; Flour for industrial purposes; Chemicals used in the manufacture of foodstuffschemical preparations for preserving or improving the texturefreshnessflavour or colour of bakery products intended for industrial and artisanal use; Enzymesemulsifiers and chemicals for use in the manufacture of bakery goods
Classe 30
Bakery goods; Flour and processed cereal-based food to be used as a breakfast foodsnack food or ingredient for making other foods; Processed cereals; Processed grains; Starches for food; Processed oats and processed wheat; Products for improving the quality of bakery goods being processed cereal-based food to be used as an ingredient for making bakery goods; Processed cereal-based foodfood starchgluten additives for culinary purposes and culinary glucose syrup all for use as texture improvers for food; Flavor enhancersother than essential oilsused in food; Mixes for making bakery goods; Doughscake battersmixes therefor; Cake mixes; Mixes for pastries; Batter mixesmixes for making baking batters; Yeast; Baking powder; Yeast powder; Yeast extracts; Sourdough bread; Food leavening agents; Thickening agents for use in cooking; Sugarnatural sweeteners and sugar substitutes
Publicações
Histórico de despachos e eventos da marca no USPTO.
43 publicações encontradas
FICS
FINAL DISPOSITION NOTICE SENT TO IB
22/05/2023
FIMP
FINAL DISPOSITION PROCESSED
22/05/2023
FICR
FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB
21/05/2023
NRCC
NOTICE OF REGISTRATION CONFIRMATION EMAILED
21/02/2023
R.PR
REGISTERED-PRINCIPAL REGISTER
21/02/2023
TCCA
TEAS CHANGE OF CORRESPONDENCE RECEIVED
23/12/2022
ECDR
TEAS CHANGE OF DOMESTIC REPRESENTATIVES ADDRESS
23/12/2022
ARAA
ATTORNEY/DOM.REP.REVOKED AND/OR APPOINTED
23/12/2022
REAP
TEAS REVOKE/APP/CHANGE ADDR OF ATTY/DOM REP RECEIVED
23/12/2022
OPNX
NOTIFICATION OF POSSIBLE OPPOSITION - PROCESSED BY IB
11/12/2022
NPUB
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
06/12/2022
PUBO
PUBLISHED FOR OPPOSITION
06/12/2022
GPNX
NOTIFICATION PROCESSED BY IB
05/12/2022
OPNS
NOTIFICATION OF POSSIBLE OPPOSITION SENT TO IB
23/11/2022
OPNR
NOTIFICATION OF POSSIBLE OPPOSITION CREATED, TO BE SENT TO IB
23/11/2022
OPNS
NOTIFICATION OF POSSIBLE OPPOSITION SENT TO IB
16/11/2022
OP2R
NOTICE OF START OF OPPOSITION PERIOD CREATED, TO BE SENT TO IB
16/11/2022
NONP
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
16/11/2022
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
03/11/2022
LIME
LIMITATION FROM THE IB - REQUEST EXAM REVIEW
21/10/2022
LIMG
LIMITATION OF GOODS RECEIVED FROM IB
26/06/2022
GNS3
NOTIFICATION OF LETTER OF SUSPENSION E-MAILED
16/05/2022
GNSL
LETTER OF SUSPENSION E-MAILED
16/05/2022
CNSL
SUSPENSION LETTER WRITTEN
16/05/2022
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
25/04/2022
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
25/04/2022
ERFR
TEAS REQUEST FOR RECONSIDERATION RECEIVED
25/04/2022
GNFN
NOTIFICATION OF FINAL REFUSAL EMAILED
16/12/2021
GNFR
FINAL REFUSAL E-MAILED
16/12/2021
CNFR
FINAL REFUSAL WRITTEN
16/12/2021
RFNT
REFUSAL PROCESSED BY IB
29/11/2021
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
23/11/2021
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
23/11/2021
TROA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
23/11/2021
RFCS
NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
08/11/2021
RFRR
REFUSAL PROCESSED BY MPU
08/11/2021
RFCR
NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
13/10/2021
CNRT
NON-FINAL ACTION WRITTEN
12/10/2021
DOCK
ASSIGNED TO EXAMINER
07/10/2021
MAFR
APPLICATION FILING RECEIPT MAILED
26/06/2021
NWOS
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
22/06/2021
REPR
SN ASSIGNED FOR SECT 66A APPL FROM IB
17/06/2021
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