REM1
COURTESY REMINDER - SEC. 8 (6-YR) E-MAILED
21/07/2025
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Dado oficial do USPTO
HITOZ
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Active USPTO registrationTipo: VerbalEscritório: US
Snapshot rápido
HITOZ
ST13
US500000088144933Classe
5, 29, 30, 32, 33
Pedido
88144933
Registro
6104659
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
35
Atualização mais recente
22/07/2025
Classificação
Registrada
Tipo de marca
Verbal
Classes Nice
5, 29, 30, 32, 33
Data de depósito
05/10/2018
Data de registro
21/07/2020
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
21/07/2020
Última transação
22/07/2025
Escritório responsável
United States Patent and Trademark Office
Código da situação
700
Cadastro oficial
Principal Register
Fundamento do pedido
Intent to use, Foreign priority
Código do desenho
4
Tipo de titular
03
Localização do titular
Aichi-ken, JP
Examinador
HACK, ANDREA
Unidade examinadora
L80
Localização atual
PUBLICATION AND ISSUE SECTION
Titulares e representantes
Titulares
Kabushiki Kaisha Mizkan Holdings
Representantes
Howard N. Aronson LACKENBACH SIEGEL LLP
Classificação técnica
Classes Nice
Classe 5Classe 29Classe 30Classe 32Classe 33
Códigos Vienna
Sem códigos Vienna disponíveis.
Produtos e serviços
Classe 5
Dietary supplements for humans; Dietetic beverages adapted for medical purpose; dietetic foods adapted for medical purposes; protein for use as a dietary supplement
Classe 29
Edible oils and fats; Milk productsmilk products excluding ice creamice milk and frozen yogurt; milk curd; Processed meat; Prepared meals consisting primarily of meat; Prepared meals consisting primarily of processed meat; Kits comprised of ingredients being primarily meat for cooking hot pot meat meals; Kits comprised of ingredients being primarily processed meat for cooking hot pot meat meals; Processed seafood; Prepared meals consisting primarily of seafood; Prepared meals consisting primarily of seaweed; Vegetable salads; Fruit salads; Other saladsgarden saladslegume saladstaco saladpotato saladchicken salad; Jams; Peanut butter; Peanut spread; Processed vegetables and fruits; Prepared meals consisting primarily of vegetables; Prepared meals consisting primarily of fruits; Prepared meals consisting primarily of preserved pulses; Kits comprised of ingredients with the combination of meat and processed vegetables for hot pot cooking; Kits comprised of ingredients with the combination of processed meat products and processed vegetables for hot pot cooking; Fried tofu pieces (abura-age); Freeze-dried tofu pieces (kohri-dofu); Jelly made from devils' tongue root (konnyaku); Soya milk; Tofu; Tamago dofu (egg tofu); Goma dofu (crushed sesame seeds boiled in water and chilled like tofu); Walnut dofu (custard-like dish made of ground walnuts); Peanut dofu (custard-like dish made of ground peanuts); Fermented soybeans (natto); Soy pulp for use as food; Tofu skin; Prepared meals consisting primarily of fried tofu pieces (abura-age); Prepared meals consisting primarily of tofu; Prepared meals consisting primarily of jelly made from devils' tongue root (konnyaku); Prepared meals consisting primarily of soy pulp; Prepared meals consisting primarily of fermented soybeans (natto); Pre-cooked curry stewstew and soup mixes; Stew; Soups; Mixes for making soup for hot pot dishes; Mixesconsisting primarily of vegetablesfor gomoku-zushi (a style of sushi where ingredients mixed in the body of rice); Mixesconsisting primarily of vegetablesfor chirashi-zushi (a style of sushi where the topping is placed on a bed of ricein a bowl); Mixesconsisting primarily of vegetablesfor Chinese congee; Mixesconsisting primarily of vegetablesfor Kamameshi (ricemeatvegetables boiled together in a small kama); Mixesconsisting primarily of vegetablesfor Maze gohan (Japanese style pilaf); Mixesconsisting primarily of vegetablesfor hot pot dishes; Mixes for instant or pre-cooked miso soup; Instant miso soup; pre-cooked miso soup; Frozen vegetables; Frozen fruits; Processed eggs; Dried flakes of laver for sprinkling on rice in hot water (ochazuke- nori); Furi-kake (dried flakes of fishmeatvegetables or seaweed) for onigiri (rice balls); furi-kake (dried flakes of fishmeatvegetables or seaweed); Side-dish made of fermented soybean (Name-mono); Preserved pulses; Margarine; Butter; Cream; Milk beveragesmilk predominating; Fishpreserved; Meatpreserved; Blocks of boiledsmokied and then dried bonitos (Katsuobushi); Dried pieces of agar jelly (Kanten); Flakes of dried fish meat (Kezuri-bushi); Fish meal for human consumption; Edible shavings of dried kelp (Tororo-kombu); Sheets of dried laver (Hoshi-nori); Dried brown algae (Hoshi-hijiki); Dried edible seaweed (Hoshiwakame); Toasted sheets of laver (Yaki- nori); Pickled fruits; Dried fruits; Dried vegetables; Dried beans; Vegetable juices for cooking; Marmalade; Pickled vegetables; Nutsprepared; Fruit spread; Vegetable spread; Bean spread; Nut-based spread; Freeze-dried vegetables; Freeze-dried fruits; Freeze-dried beans; Tomato puree; Tomato paste; Vegetable puree; Vegetable paste; Fruit puree; Fruit paste;Bean puree; Bean paste; Nut puree; Nut paste; Fruitpreserved; Vegetablespreserved; Beanspreserved; Nutpreserved; Ready-made mix consisting primarily of fish and/or vegetables with other added ingredients for making rice dishes; prepared vegetables for gomoku chirashi sushi; Edible seaweeddried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); Broth; Bouillon; Powdered soup stock; Preparations for making soup; Soup mixes; Hot pot soup; Broth used for cooking ingredients in a hot pot; Broth concentrates; Bouillon concentrates; Frozen peppers; Processed foods made from seaweedseaweed pastepowdered seaweed; Pickles; Sweet pickles; Spreads based on milk productscheese spread; Chili pepper jelly; Processed chili pepper; Canned chili pepper; Chili pepper puree; Ready-made mix consisting primarily of fish and/or vegetables with other added ingredients seasoned with sugarsaltvinegar and/or with other seasonings for making rice dishes; Soup stock; Ready-made seasoned mix consisting primarily of fish and/or vegetables with other added ingredientsflavored with sugarsaltvinegarand/or other seasoningsfor making rice dishes; Ready- made mix consisting primarily of meatseafood or vegetables seasoned with soy sauce and/or with other seasonings for making rice dishes; Dried flakes of fishmeatvegetables or seaweed and also containing other ingredients for rice balls; Dried flakes of fishmeatvegetables or seaweed and also containing other ingredients for cooked rice with hot water (ochazuke-no-moto); Potato chips; soupy broth for hot pot dishes
Classe 30
Spice mixes for chirashi-zushi (a style of sushi where the topping is placed on a bed of ricein a bowl); spice mixes for Chinese congee; spice mixes for Kamameshi (ricemeatvegetables boiled together in a small kama); spice mixes for Maze gohan (Japanese style pilaf); spice mixes for hot pot dishes; protein for human consumptionsoya bean baste with added proteinquinoa-based food bars with added proteingrain-based food bars with added protein; Japanese arrowroot powder (kudzu-kofor food); spreads based on milk productscaramel spread; Confectionerybaked confectionery in the nature of browniesmuffinssconescookiescakes; pudding; frozen confectionery; bread and buns; Sandwiches; Steamed buns stuffed with minced meat (Chuka-manjuh); Hamburger sandwiches; Pizzas; Hot dogs sandwiches; Meat pies; Vinegar; Sushi vinegar; Powdered sushi vinegar; Seasonings for sushisauce for sushiseasoning for rice for sushi; Seasoning vinegar; Ponzu (soy sauce containing citrus juice or vinegar); Seasoned soy sauce; Seasoning mixes for soup broth; Seasoning for noodles; Marinades; Seasoning for hot pot dishes; Seasoning for hot boiled dishes; Seasoning for stewed cooking; Seasoning for pickles; Sauces for hot pot dishes; Sauces for donburi (rice bowl dishes); Mirin being Japanese Shochu-based mixed liquor-like seasoning; Seasoning using seasoning wine for culinary purposes; Seasoning using seasoning sake for culinary purposes; Seasoning using seasoning western liquors in general for culinary purposes; Seasoning using seasoning Chinese liquors in general for culinary purposes; Syrup for use as a seasoning; Spices; Processed grains; Chinese stuffed dumplings (gyozacooked); Chinese steamed dumplings (shumaicooked); Sushi; Fried balls of batter mix with small pieces of octopus (Takoyaki); Prepared boxed lunch of ricewith added meatfish or vegetables; Ravioli; Onigiri (rice balls); Cooked rice; Steamed rice with red beans; Okowa (steamed glutinous rice); Prepared gruel of oatmeal or rice; Prepared zosui (rice gruel); Prepared takikomi-gohan (boiled rice seasoned with soy sauce and mixed with meat or seafood and savory vegetables); Prepared kamameshi (ricemeatvegetables boiled together in a small kama); Prepared pilaf; Prepared yakimeshi (fried rice); Noodle based prepared meals; Prepared meals consisting primarily of rice with curry; Prepared donburi (rice bowl dishes); Prepared meals consisting primarily of wheatbarleyrice or corn; Instant confectionery mixesinstant pudding mixesinstant doughnut mixesinstant pancake mixes; Pasta sauce; Tea; Coffee; Cocoa in roasted formpowdered formgranulated formin drink form; Ice cream mixes: Sherbet mixes; Chocolate spread; Flour; Prepared coffee and coffee-based beverages; Prepared cocoa and cocoa-based beverages; Sauces; Seasoning; Dipping sauce; Salad dressings; Soya bean paste; Mayonnaise; Chutneys; Tomato sauce; Sugar; Honey; Cooking salt; Roasted and ground sesame seeds for use as seasonings; Umami seasonings; Preparations made from wheat barleyricecorncereal pastecereal spreadcorn pastecorn spreadcorn bar; Cereal bars; Noodles; Almond paste; Piccalilli; Fruit coulis; Relish; Japanese arrowroot starch noodles (kuzukiri); Flavoringsother than essential oilsfor beveragescakescheesessoupsbutter; Powdered saucepowdered salad dressing; Gelled saucegelled salad dressing; Wine reduction sauce for cooking; Spirit reduction sauce for cooking; Browning sauce for cooking; Seasoning mixes; Ready- made sauce; Powdered sauce base; Flavoringsother than essential oilsfor hot pot dishes (nabemono); Basting sauce; Sesame sauce; Powdered sushi seasoning mixes; Seasoned vinegar; Citrus seasoned soy sauce (ponzu); Ponzu citrus seasoning; Soy sauce; Ketchup; Salad cream being salad dressing; Mustard; Wine powder seasonings; Sweet seasoning; Fermented seasonings; Citrus seasoning; Dried starch noodles (harusame); Glass noodles; Seasoning for cooked rice with hot water (ochazuke); Seasonings containing collagen for hot soup dishes; Ice creamice milkfrozen yogurt; Prepared currycurry pastescurry saucecurry as a spice mixture onlycurry powder
Classe 32
Beer; Soft drinks; Fruit drinks; Vegetable juices; Extracts of hops for making beer; Whey beverages; Carbonated non-alcoholic drinks; Non-alcoholic beveragesnon-alcoholic water-based beveragesnon-alcoholic beverages flavored with tea; Non-alcoholic fruit juice beverages; Vinegar-based soft drinks
Classe 33
Awamori (distilled rice spirits); Japanese white liquor (Shochu); Japanese sweet rice-based mixed liquor (Shiro-zake); Sake; Japanese regenerated liquor (naoshi); Japanese Shochu-based mixed liquor (Mirin); Western liquorsvodkarumwhiskey; Alcoholic fruit beverages; Wine; Cooking wine; Chinese brewedwhitemixed liquors; Flavored liquors; Distilled alcoholic liquor
Publicações
Histórico de despachos e eventos da marca no USPTO.
35 publicações encontradas
R.PR
REGISTERED-PRINCIPAL REGISTER
21/07/2020
DP1B
1(B) BASIS DELETED; PROCEED TO REGISTRATION
18/06/2020
AITU
CASE ASSIGNED TO INTENT TO USE PARALEGAL
18/06/2020
IUCN
NOTICE OF ALLOWANCE CANCELLED
11/05/2020
D1BR
TEAS DELETE 1(B) BASIS RECEIVED
11/05/2020
NOAM
NOA E-MAILED - SOU REQUIRED FROM APPLICANT
28/04/2020
CHPB
POST PUBLICATION AMENDMENT - ENTERED
14/04/2020
APET
ASSIGNED TO PETITION STAFF
13/04/2020
EPPA
TEAS POST PUBLICATION AMENDMENT RECEIVED
11/03/2020
NPUB
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
03/03/2020
PUBO
PUBLISHED FOR OPPOSITION
03/03/2020
NONP
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
12/02/2020
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
25/01/2020
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
24/01/2020
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
24/01/2020
ERSI
TEAS RESPONSE TO SUSPENSION INQUIRY RECEIVED
22/01/2020
GNS2
NOTIFICATION OF INQUIRY AS TO SUSPENSION E-MAILED
27/09/2019
GNSI
INQUIRY TO SUSPENSION E-MAILED
27/09/2019
CNSI
SUSPENSION INQUIRY WRITTEN
27/09/2019
RCCK
SUSPENSION CHECKED - TO ATTORNEY FOR ACTION
26/09/2019
ALIE
ASSIGNED TO LIE
23/09/2019
GNS3
NOTIFICATION OF LETTER OF SUSPENSION E-MAILED
07/03/2019
GNSL
LETTER OF SUSPENSION E-MAILED
07/03/2019
CNSL
SUSPENSION LETTER WRITTEN
07/03/2019
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
05/03/2019
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
05/03/2019
ALIE
ASSIGNED TO LIE
04/03/2019
TROA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
27/02/2019
GNRN
NOTIFICATION OF NON-FINAL ACTION E-MAILED
17/01/2019
GNRT
NON-FINAL ACTION E-MAILED
17/01/2019
CNRT
NON-FINAL ACTION WRITTEN
17/01/2019
DOCK
ASSIGNED TO EXAMINER
16/01/2019
NWOS
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
16/10/2018
NWAP
NEW APPLICATION ENTERED
09/10/2018
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