FICR
FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB
05/08/2026
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Dado oficial do USPTO
PHYCOEL
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
PHYCOEL
ST13
US500000079427533Classe
1, 2, 3, 5, 29, 30, 32, 33
Pedido
79427533
Registro
8237711
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
20
Atualização mais recente
05/08/2026
Classificação
Registrada
Tipo de marca
Verbal
Classes Nice
1, 2, 3, 5, 29, 30, 32, 33
Data de depósito
20/02/2025
Data de registro
05/05/2026
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
05/05/2026
Última transação
05/08/2026
Escritório responsável
United States Patent and Trademark Office
Código da situação
700
Cadastro oficial
Principal Register
Código do desenho
4
Tipo de titular
03
Localização do titular
JP
Examinador
LAPTER, ALAIN J
Unidade examinadora
L50
Localização atual
FILE REPOSITORY (FRANCONIA)
Titulares e representantes
Titulares
D. C. (pessoa física)
Representantes
Kazuyo Morita Holland & Hart LLP
Classificação técnica
Classes Nice
Classe 1Classe 2Classe 3Classe 5Classe 29Classe 30Classe 32Classe 33
Códigos Vienna
Sem códigos Vienna disponíveis.
Produtos e serviços
Classe 1
Industrial chemicals containing phycocyanin; powdered chemicals for use as a raw material in the manufacture of food and cosmetics; powdered chemicals for use as an additive in the manufacture of food and cosmetics; industrial chemicals; chemical additives for use in the manufacture of food; chemical additives for use in the manufacture of pharmaceuticals; chemical agents for manufacturing dyestuffs; proteins for use in the manufacture of food and beverages; proteins for use in the manufacture of food supplements; proteins for use in the manufacture of cosmetics; proteins for use in manufacture; protein for industrial use; protein in raw material form for scientific and medical research; flour and starch for industrial purposes; artificial sweeteners for industrial purposes.
Classe 2
Food colors for domestic use; colorants for beverages; food dyes; dyestuffs; pigments; colorants; paints; printing ink.
Classe 3
Cosmetics; cosmetic soaps; bath soaps; skin soap; dentifrices; perfumery.
Classe 5
Phycocyanin dietary supplements for humans; dietary supplements for humans; nutritional supplements; dietary and nutritional supplements consisting primarily of phycocyanin in granulartabletgranulepowdersolidliquidjellycapsule form; dietetic foods adapted for medical purposes; dietetic beverages adapted for medical purposes; pharmaceutical preparation for skin care.
Classe 29
Meat-based snack foods; fish-based snack foods; fruit-based snack foods; vegetable-based snack foods; bean-based snack foods; nut-based snack foods; edible oils and fats; milk products excluding ice creamice milk and frozen yogurt; milk beveragesmilk predominating; meatpreserved; eggs; seafoodnot live; fishnot live; seaweed extracts for food; processededible seaweed; powdered seaweed; powdered seaweed for food; processed spirulina; frozen vegetables; frozen fruits; charcuterie; processed seafood; processed vegetables and fruits; vegetable jellies; jams; jellies for foodother than confectionery; canned or bottled fruits; fried tofu pieces (abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk; tofu; fermented soybeans (natto); processed eggs; pre-cooked curry stew; stew; soup mixes; dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); dried flakes of fishmeatvegetables or seaweed (furi-kake); side-dish made of fermented soybean (Name-mono); preserved pulses.
Classe 30
Tea; tea-based beverages; coffee; cocoa; ice; cereal-based snacks; rice-based snack food; flour-based snacks; chocolate-based snacks; sweets; gummy candies; candies; bread; sandwiches; steamed buns stuffed with minced meat (chuka-manjuh); hamburger sandwiches; pizzas; hot dog sandwiches; meat pies; fruit jelly candy; ice cream; ice milk; edible ices; ice candies; sherbets; shaved ice confections; seasonings; powdered seasonings; miso; Worcestershire sauce; meat gravies; ketchup; soy sauce; vinegar; vinegar mixes being seasonings; seasoning soy sauce being seasonings; salad dressings; white saucebechamel saucealfredo saucehollandaise sauce; mayonnaise; sauces for barbecued meat; cube sugar; fructose for culinary purposes; crystal sugarnot confectionerycrystallized rock sugar; sugar; natural sweeteners; maltose for food; honey; glucose for culinary purposes being food additives for non-industrial use; starch syrup for culinary purposes; table salt mixed with sesame seeds; cooking salt; roasted and ground sesame seeds for use as seasonings; celery salt; umami seasonings; spices; ice cream mixes; sherbet mixes; unroasted coffee; processed cereals; cereal bars; high-protein cereal bars; cereal-based snack food; Chinese noodlesuncooked; udon noodles; soba noodles; somen noodles; spaghettiuncooked; chocolate-based spreads; Chinese stuffed dumplings (gyozacooked); Chinese steamed dumplings (shumaicooked); sushi; fried balls of batter mix with small pieces of octopus (takoyaki); pre-packaged lunches consisting primarily of ricealso including meatfish or vegetables; ravioli; yeast powder; fermented malted rice (koji); yeast; baking powder; pasta sauce; by-product of rice for foodsake lees; rice; husked oats; husked barley; flour; starch for food.
Classe 32
Beer; soft drinks; fruit juices; vegetable juice beveragesnon-alcoholic; mineral waters; cocktailsnon-alcoholic; extracts of hops for making beer; whey beverages.
Classe 33
Sake; Japanese white liquor (shochu); Japanese sweet rice-based mixed liquor (shiro-zake); Japanese regenerated liquors (naoshi); Japanese shochu-based mixed liquor (mirin); western liquors in general; alcoholic fruit beverages; Chuhai; alcoholic cocktails; Chinese distilled liquors; flavored tonic liquors.
Publicações
Histórico de despachos e eventos da marca no USPTO.
20 publicações encontradas
NRCC
NOTICE OF REGISTRATION CONFIRMATION EMAILED
05/05/2026
R.PR
REGISTERED-PRINCIPAL REGISTER
05/05/2026
NPUB
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
17/03/2026
PUBO
PUBLISHED FOR OPPOSITION
17/03/2026
NONP
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
11/03/2026
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
23/02/2026
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
18/02/2026
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
18/02/2026
TROA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
18/02/2026
RFNT
REFUSAL PROCESSED BY IB
03/10/2025
RFCS
NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
12/09/2025
RFRR
REFUSAL PROCESSED BY MPU
12/09/2025
RFCR
NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
02/08/2025
CNRT
NON-FINAL ACTION WRITTEN
01/08/2025
DOCK
ASSIGNED TO EXAMINER
26/07/2025
MAFR
APPLICATION FILING RECEIPT MAILED
25/07/2025
NWOS
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
25/07/2025
LIMI
LIMITATION FROM ORIGINAL APPLICATION ENTERED
22/07/2025
REPR
SN ASSIGNED FOR SECT 66A APPL FROM IB
10/07/2025
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