CASTELLO

Mark For: CASTELLO® trademark registration is intended to cover the categories of prepared nuts and nut mixtures, namely nuts coated with salt or sugar; preserved and dried vegetables, namely lentils, peas, and beans. [all]

Status

2022-09-21 UTC
⟳ Refresh

DEAD REGISTRATION Cancelled Invalidated

Research	OneLook Acronym Finder
Serial Number	76166477
Registration Number	2751719
Mark Literal Elements	CASTELLO
Mark Drawing Type	1 - TYPESET WORD(S) /LETTER(S) /NUMBER(S)
Mark Type	TRADEMARK
Standard Character Claim	No
Register	PRINCIPAL
Current Location	SCANNING ON DEMAND 2008-02-13
Basis	44(e)
Class Status	SECTION 8 - CANCEL
Primary International Class	029 - Primary Class (Meats and processed foods) Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats.
Filed Use	No
Current Use	No
Intent To Use	No
Filed ITU	No
44D Filed	No
44E Current	Yes
66A Current	No
Current Basis	No
No Basis	No
Cancellation Code	2
Domestic Representative	Rosenthal & Osha LLP
Attorney Name	Jonathan P Osha
Law Office Assigned	M30
Employee Name	SPRUILL, DARRYL M

Timeline

(CANCELLED)
IC 029. US 046. G & S: Prepared nuts and nut mixtures, namely nuts coated with salt or sugar; preserved and dried vegetables, namely lentils, peas, and beans(CANCELLED)
IC 030. US 046. G & S: Pastry and confectionery, namely waffles, cakes, tarts, biscuits, butter cookies, stollen, macaroons, gingerbread, and candies; prepared nuts and nut mixtures, namely nuts coated with chocolate; baking premix, rusk; sugar, vanilla sugar, rice, flour; preparations made from cereals (except foodstuff for animals), namely breakfast cereals, cereal-based snack foods; soup supplements made of baked dough, known as baker's peas; preparations for making desserts, namely mousse and pudding; thickening agents for stiffening whipped cream and glaze; yeast, baking powder, starch for food, potato starch, corn starch; binding materials for sauces primarily consisting of flour and starch with the addition of salt and/or spices; sauce powders primarily consisting of starch with the addition of thickening or gelling agents and flavoring agents such as sugar or spices for the preparation of sweet, creamy or spicy sauces when mixed with a liquid, namely milk or water; breadcrumb flour and breadcrumbs; chocolate products, especially chocolate crumbles; salt for consumption