FICR
FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB
03/06/2026
Voltar para busca
Dado oficial do USPTO
PARIMA
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
Snapshot rápido
PARIMA
ST13
US500000079422401Classe
1, 7, 9, 29, 30, 42, 44
Pedido
79422401
Registro
8155755
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
25
Atualização mais recente
04/06/2026
Classificação
Registrada
Tipo de marca
Verbal
Classes Nice
1, 7, 9, 29, 30, 42, 44
Data de depósito
11/12/2024
Data de registro
03/03/2026
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
03/03/2026
Última transação
04/06/2026
Escritório responsável
United States Patent and Trademark Office
Código da situação
700
Cadastro oficial
Principal Register
Código do desenho
4
Tipo de titular
34
Localização do titular
FR
Examinador
PARKS, KIMBERLY L
Unidade examinadora
M30
Localização atual
FILE REPOSITORY (FRANCONIA)
Titulares e representantes
Titulares
Suprême
Representantes
Steven J. Solomon Tucker Ellis LLP
Classificação técnica
Classes Nice
Classe 1Classe 7Classe 9Classe 29Classe 30Classe 42Classe 44
Códigos Vienna
Sem códigos Vienna disponíveis.
Produtos e serviços
Classe 1
Chemical reaction accelerators in the nature of catalysts for speeding up chemical processes; fatty acids for use in food manufacturing; chemicals in the nature of activators for food manufacturing purposes; chemical additives for food and foodstuffs; chemical preservative agents for use in the manufacture of foods; chemical purifying agents for organic chemical compounds; emulsifying agents for use in the manufacture of foods; chemicals in the nature of gelling agents for use in the manufacture of foods; biochemical preparation for use as nutrition agents for the processing living cells other than for medical purposes; stabilizing agents in the form of chemical preparations for food and especially for laboratory-grown meat and derivatives thereof; raw material in the form of animal albumen for use in the manufacture of foodsincluding those derived from tissue engineering; albumin for industrial useincluding those derived from tissue engineering; chemical additives for use in the manufacture of foods to improve flavor; chemical thickeners for use in the manufacture of food pastenamely sodium saltsaspartameglutamatesguanylic acids and derivative saltsinosinic acids and derivative saltsribonucleotideszinc acetatesmaltols; anti-oxidants used for the manufacture of food and beverages; chemical seasonings for use in the food industry; stem cells other than for medical or veterinary use; animal cellsincluding those that are laboratory-grown or derived from tissue engineering for industrial use; animal cell extractsincluding cells that are laboratory-grownderived from tissue engineering for industrial use; chemical compounds and organic compounds in the nature of proteinsall for use in the manufacture of food and beverages; chemical compositions and additives used in the manufacture of foodstuffs; cultures of microorganisms and cell cultures for use in industryother than for medical and veterinary use; cell and bacterial cultures for use as food additives; bacterial cultures for the food industry; bacteriological preparations other than for medical or veterinary use; cultures of microorganisms other than for medical or veterinary use; cell culture media for laboratory useother than for medical or veterinary use; biological tissue culturesincluding those derived from tissue engineeringother than for medical or veterinary use; chemical products in the nature of artificial sweeteners for the food industry; emulsifiers for industrial purposes; emulsifiers for use in the food industry; emulsifiers for use in the manufacture of foods; enzymes other than for medical or veterinary usenamely enzymes for industrial purposes; enzymes for food or beveragesnamely enzymes for protein hydrolysis; enzymes for the food industry; carbohydrates used as ingredients in the manufacture of foods; raw materials in the nature of proteins derived from cell culture for manufacturing food products; mixtures of chemicals and microorganisms in the nature of nutritional additives other than for medical or veterinary useall for use in the manufacture of foods; mixtures comprised of chemical reagentsother than for medical or veterinary use; cultures of living microorganisms other than for medical or veterinary use; cell culture media for use in non-medical research laboratories; microbiotic organisms other than for medical usenamely bacteria for use in food manufacturing; proteinsespecially those derived from cell culturebeing raw materials for the manufacture of food; raw materials in the form of proteins for use in food manufacturing; organic chemical substances similar to fishgamepoultrycrustaceansshellfish or meatderived from cell cultureall being ingredients for the food industry.
Classe 7
Machines for the fields of cell culture and biomass production; machines for value-added cell culture and biological tissue production; biomass production and processing machines; machines and machine apparatus for processing and preparing food and beverages; robots for industry; sorting machines for industry; separators being machines for separating cells; centrifugal separation machines for industrial use; industrial centrifuges; biomass and cell processing machines for industrial use; 3D bioprinters; 3D printers for printing tissue and biological materials; bioreactor machines for cell culture for industrial use; mixers including mixers for blending different substances; mixers for blending for use in the preparation of cell culture media; machines for preparing cell culture media for industrial use; machines for food industry; industrial machines for food preparation; robotic industrial machines for cell culture and biomass production.
Classe 9
Biochemical apparatus for carrying out cell cultures for laboratory usenamely bioreactorscell culture dishesperfusion cell culture systems and fermentation equipment; apparatus and instruments for process analysis in biotechnology for laboratory usenamely cell viability assaysprotein analyzersmetabolite detectorsmicroscopesspectrometerscell counterspH meterstemperature control systems; biochemistry apparatusbioreactors for cultivation of animal cells for meat productionfor cell culture and tissue engineering for the production of cultured meatfor growth and differentiation of muscle cells for food use; scientific apparatus and instrumentsnamely cell culture analyzersmicroscopesspectrophotometers for monitoring cell growth and differentiationpipettescell counterspH meterstemperature control systemsbioreactor control systems; apparatus and instruments for measuring and monitoringparticularly for monitoring cell densitycell viability and cell metabolism in cell cultures and biomass; bioreactors for cell culture; laboratory chemical reactors; bioreactors for laboratory use; scientific apparatus and instruments for scientific research and laboratory use consisting of computer hardware and recorded software for 2D and 3D cell visualization and analysisdata visualizationdata analysisdata acquisition and reportingadvanced data analysis and visualizationinstrument validationmonitoring and tracking of cell culture growth; cell culture apparatus for scientific and laboratory use consisting of laboratory robotsbioreactors for cell cultureliquid handlersan incubator for cell culturefluorometric imaging readersoptical readersmicroplate readersmicrochip analysis scanners and image scanners for viewing and studying digital images of microscopic slides and plates and biological samples; automated imaging systems comprising microscopesscannerscomputer hardware and recorded software for processingorganizing and displaying digital images of cells from biological samplesfor use in the food industry; apparatus and instruments for preparation of cell culture media for scientific and laboratory use.
Classe 29
Food being prepared meals consisting primarily of fishgamepoultrycrustaceansshellfish or meat or substitutes or replacements for fishgamepoultrycrustaceansshellfish or meatincluding substitutes derived from cell cultures or tissue engineering; processed foods containing animal matter of fishgamepoultrycrustaceansshellfish or meat derived from cell cultures or tissue engineeringnamely patémeat cutletsanimal marrow for foodliver pastespancettajerkyroast beefmeat-based moussessausagemeat pattiesfrankfurtersshepherd's pieheadcheesebaconhammeat croquettescevicheknockwurstbratwurstpastramisalamimeat-based snack foodsquenelleshashed or ground meatsoupsmeat filetsandouillettesblack puddingfish and meat cakes; food compositions based on fishgamepoultrycrustaceansshellfish or meat or substitutes or replacements for fishgameprocessed meatcrustaceansshellfish or meatincluding based on cells of fishgamepoultrycrustaceansshellfish or meat derived from cell cultures or tissue engineeringnamely patémeat cutletsanimal marrow for foodliver pastespancettajerkyroast beefmeat-based moussessausagemeat pattiesfrankfurtersshepherd's pieheadcheesebaconhammeat croquettescevicheknockwurstbratwurstpastramisalamimeat-based snack foodsquenelleshashed or ground meatsoupsmeat filetsandouillettesblack puddingfish and meat cakes; food preparations based on fishgamepoultrycrustaceansshellfish or meat or substitutes or replacements for fishgamepoultrycrustaceansshellfish or meatincluding based on cells of fishgamepoultrycrustaceansshellfish or meat derived from cell cultures or tissue engineeringnamely patémeat cutletsanimal marrow for foodliver pastespancettajerkyroast beefmeat-based moussessausagemeat pattiesfrankfurtersshepherd's pieheadcheesebaconhammeat croquettescevicheknockwurstbratwurstpastramisalamimeat-based snack foodsquenelleshashed or ground meatsoupsmeat filetsandouillettesblack puddingfish and meat cakes; edible food preserves based on fishgamepoultrycrustaceansshellfish or meat or substitutes or replacements for fishgamepoultrycrustaceansshellfish or meatincluding based on cells of fishgamepoultrycrustaceansshellfish or meat derived from cell cultures or tissue engineering; extracts of fishgamepoultrycrustaceansshellfish or meatincluding extracts of fishgamepoultrycrustaceansshellfish or meat derived from cell cultures or tissue engineeringfor human consumption for culinary purposes; prepared meals consisting primarily of fishgamepoultrycrustaceansshellfish or meat for human consumptionincluding meal of fishgamepoultrycrustaceansshellfish or meat from cell cultures or tissue engineeringfor human consumption; fishgamepoultry or meat filletsincluding fishgamepoultry or meat fillets derived from cell cultures or tissue engineeringnot live; liverincluding liver derived from cell cultures or tissue engineeringfor human consumption; foie grasincluding foie gras derived from cell cultures or tissue engineering; unflavored and unsweetened gelatins of fishgamepoultrycrustaceansshellfish or meatincluding gelatins derived from fishgamepoultrycrustaceansshellfish or meat cells derived from cell cultures or tissue engineeringfor human consumption; edible fatsincluding edible fats derived from cell cultures or tissue engineeringfor human consumption; ready-made culinary fare and dishes based primarily on fishgamepoultrycrustaceansshellfish or meatincluding cooked dishes and meals based on animal material from fishgamepoultrycrustaceanseafood or meat derived from cell cultures or tissue engineering; pâtés and potted meats of fishgamepoultrycrustaceansshellfish or meatincluding pâtés comprising fishgamepoultrycrustaceansshellfish or meat cells derived from cell cultures or tissue engineeringnot live; fishgamepoultrycrustaceansshellfish and meat derived from tissue engineeringfor human consumptionnot live; preparations for human consumption based on fishgamepoultrycrustaceansshellfish or meatincluding preparations made from fishpoultrygamecrustaceansshellfish or meat derived from cell cultures or tissue engineeringnamely patémeat cutletsanimal marrow for foodliver pastespancettajerkyroast beefmeat-based moussessausagemeat pattiesfrankfurtersshepherd's pieheadcheesebaconhammeat croquettescevicheknockwurstbratwurstpastramisalamimeat-based snack foodsquenelleshashed or ground meatsoupsmeat filetsandouillettesblack puddingfish and meat cakes; dairy products and dairy substitutesincluding those derived from cell cultures or tissue engineeringnamely milkcreambutteryoghurtcheesedipsdairy-based food beverages; animal protein being meat derived from cell cultures or tissue engineering used as a substitute for slaughtered fishgamepoultrycrustaceansshellfish or meatfor human consumption; fish not livegame not livepoultry not livecrustaceans not liveshellfish not live and meatincluding those derived from cell cultures or obtained by cell engineeringfor human consumption; preservesprepared dishes and cooked dishes based primarily on fishgamepoultrycrustaceansshellfish or meatincluding those based on fishgamepoultrycrustaceansshellfish or meat derived from cell cultures or tissue engineering; moussespâtéspotted meatsrillettes of fishgamepoultrycrustaceansshellfish or meatincluding those derived from fishpoultrygamecrustaceansshellfish or meat derived from cell cultures or tissue engineering; soupsbroths and preparations for making bouillons; caviar and caviar substitutesincluding those derived from cell cultures or tissue engineering; processed food products namely processed fishprocessed poultryprocessed meatprocessed seafood; laboratory-grown meat; charcuterieincluding charcuterie featuring animal matter derived from cell cultures or tissue engineering; aiguillettes being fish and meat filet stripsandouilles namely smoked pork sausagesfritters being meat fritters and fish frittersblack puddingsmeatballsskewers being skewered meatskewered fish and skewered crustaceanshamburger meatcroquettes being meat croquettes and fish croquettesgizzards of chicken and duckhamnuggets of chickenquenellessausagesnot live tunasmoked salmonnon-live salmoncaviarsalmon caviarbeef particularly wagyufoie grasall these products mainly consisting of meats from cell cultures or tissue engineering.
Classe 30
Food flavorings and fragrances in the nature of food flavoringsall excluding essential oils based on fishgamepoultrycrustaceansshellfish or meatincluding fishgamepoultrycrustaceansshellfish or meat derived from cell cultures or tissue engineering; food seasonings and food condiments in the nature of sauces and seasoning pastes based on fishgamepoultrycrustaceansshellfish or meatincluding fishgamepoultrycrustaceansshellfish or meat derived from cell cultures or tissue engineering; mixes for preparing saucesespecially consisting of fishgamepoultrycrustaceansshellfish or meat derived from cell cultures or tissue engineering; bagelsbaozisdonutsburritosbiscuitscookiespretzelscheeseburger sandwichesfruit cakesshrimp chipschimichangascroque monsieur being toasted sandwichesvol-au-vent cases in the nature of canapéspre-packed lunches consisting primarily of rice and pastadim sum being ravioliempanadas being savory turnoverssavory snacks based on wheat floursenchiladasfajitassausage rollssavory pancakeshot dog sandwicheslasagnenachospaellaegg rollsyeast dough filled with stuffingsavory pastriespizzassaucesquichequesadillasramenraviolirisottospring rollssamosassandwichessushitacostartspiessandwiches in the form of wrapswhich may contain fishgamepoultrycrustaceansseafood or meat derived from cell cultures or tissue engineering as a non-main ingredient; pre-packed meals consisting primarily of ricepastes based on yeast extracts and seasoning pasteswheat or pastacooked dishes consisting primarily of ricepastes based on yeast extracts and seasoning pasteswheat or pastafrozen dishes and canned dishesmainly consisting of ricepastes based on yeast extracts and seasoning pasteswheat or pastaalso including fishgamepoultrycrustaceansseafood or meatincluding fishgamepoultrycrustaceansseafood or meat derived from cell cultures or tissue engineering as a non-main ingredient; stuffing mixes featuring primarily bread and also especially consisting of fishgamepoultrycrustaceansshellfish or meat derived from cell cultures or tissue engineering as a non-main ingredient; preparations for sauces especially consisting of fishgamepoultrycrustaceansseafood or meat derived from cell cultures or tissue engineering; substances other than essential oils for flavoring food and beveragesespecially consisting of fishgamepoultrycrustaceansseafood or meat derived from cell cultures or tissue engineering; edible spices; food mustard; pepper being spice; cooking salt; chocolate; chocolate-based beverages; chocolate confectionery; honey.
Classe 42
Chemical and biological analyses; scientific analyses in the field of cell biology; scientific analysis and evaluation of product development; scientific laboratory analysis in the field of bacteriology; scientific research and analysis in the field of animal cell biomass expansiontissue and genetic engineeringas well as in the fields of cell biologylaboratory food design and engineeringnutrition and food ingredients; quality audits being quality control of goods and raw materials; designing food products in laboratories; engineering design and consultancy; research and development of food products derived from cell cultivationfor others; consultation and research with respect to the design of foodstuffsespecially those derived from tissue engineering; quality control of food hygiene; creating and designing animal cell based foodstuffs; cell engineering project studies in the field of food; preparation of scientific reports in the course of scientific research; performing tests on food products; research for the development of new foodstuffs derived from cell culture; scientific research; scientific research on animal cells; biological research; laboratory research services in the fields of animal cell biomass expansiontissue and genetic engineeringas well as in the fields of cell biologylaboratory food design and engineeringnutrition and food ingredients; research in the food sector; scientific study services; services for designing foodstuffs; services for designing foodstuffs derived from cell culture; biological advisory services relating to laboratory tests of biologic materials; research and development services with respect to food technology; engineering and scientific product design in the field of food; research and development services for animal cell culture; laboratory services in the field of foodnamely testing and analysis of cell cultures and biomaterials for use in food productionincluding microbiological and biochemical testingdesign and optimization of cell culture protocols and bioreactor systems for large-scale production of cultured meat productscell culture and tissue engineering services for the development and production of cultured meat products; scientific and chemical research services in the field of food; information and consulting services concerning the aforesaid services.
Classe 44
Genetic medical agricultural analysis of animal cells; cultivating cells being agricultural services; breeding animal cells; provision of advice relating to nutrition; animal cell bank services; animal cell breeding and reproduction being agricultural services; agricultural and breeding servicesnamely animal cell breeding and reproduction as an agricultural service in the nature of mass propagation by means of animal cell biomass expansion of such cells as food or food ingredientsnot for research or scientific purposes; information and consulting services concerning the aforesaid services.
Publicações
Histórico de despachos e eventos da marca no USPTO.
25 publicações encontradas
NRCC
NOTICE OF REGISTRATION CONFIRMATION EMAILED
03/03/2026
R.PR
REGISTERED-PRINCIPAL REGISTER
03/03/2026
NPUB
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
13/01/2026
PUBO
PUBLISHED FOR OPPOSITION
13/01/2026
NONP
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
07/01/2026
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
13/12/2025
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
19/11/2025
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
19/11/2025
ERFR
TEAS REQUEST FOR RECONSIDERATION RECEIVED
19/11/2025
GNFN
NOTIFICATION OF FINAL REFUSAL EMAILED
27/10/2025
GNFR
FINAL REFUSAL E-MAILED
27/10/2025
CNFR
FINAL REFUSAL WRITTEN
27/10/2025
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
18/09/2025
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
18/09/2025
TROA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
18/09/2025
RFNT
REFUSAL PROCESSED BY IB
16/08/2025
RFCS
NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
29/07/2025
RFRR
REFUSAL PROCESSED BY MPU
28/07/2025
RFCR
NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
09/06/2025
CNRT
NON-FINAL ACTION WRITTEN
08/06/2025
DOCK
ASSIGNED TO EXAMINER
29/05/2025
MAFR
APPLICATION FILING RECEIPT MAILED
30/04/2025
NWOS
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
30/04/2025
REPR
SN ASSIGNED FOR SECT 66A APPL FROM IB
24/04/2025
Proteção contínua da sua marca
Seja avisado a cada novo depósito que ameace PARIMA 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.