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Serial Number | 79303795 |
Registration Number | 6465910 |
Mark Drawing Code | 4000: Illustration: Drawing with word(s)/letter(s)/number(s) in Block form |
2020-10-07 | Application Filed |
2021-02-11 | Location: INITIAL REVIEW/SERIALIZATION BRANCH(MAILROOM) |
2021-02-11 | Status: Live/Pending |
2021-02-14 | Transaction Date |
2021-08-31 | Trademark Registered |
Owner: | ![]() |
Entity Statement | The applicant is a legal entity under the Belgian law in the form of a "naamloze vennootschap" (abbreviated NV or N.V.) or in English a "public limited liability company". |
Address | Industrialaan 25 B-1702 Groot-Bijgaarden XP |
Legal Entity Type | |
Legal Entity State | XP |
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International Codes: | 30 |
U.S. Codes: | 046 |
Type Code | Type |
---|---|
GS0301 | Bakery goods; bread and pastry; puff pastry; viennese pastries; processed cereal-based food to be used as ingredient for the manufacture of other foods; starches for food; wheat starch and wheat flour; cereal-based mixes for the preparation of bread in paste and powder form; flour-based mixes for the preparation of bread in paste and powder form; cereal-based ingredients for making bakery goods; flour-based ingredients for making bakery goods; mixes for making bakery products; bread mixes; mixes for pastry; yeast; baking powder; yeast powder; sourdough; food leavening agents; dough; bread dough; cake dough; baking batter; cake batter; mixes for making baking batters |
GS0301 | Bakery goods; bread and pastry; puff pastry; viennese pastries; processed cereal-based food to be used as ingredient for the manufacture of other foods; starches for food; wheat starch flour and wheat flour; cereal-based mixes for the preparation of bread in paste and powder form; flour-based mixes for the preparation of bread in paste and powder form; cereal-based mixes for making bakery goods; flour-based mixes for making bakery goods; mixes for making bakery products; bread mixes; mixes for pastry; yeast; baking powder; yeast powder; sourdough being a leavening agent for use in fermenting dough; food leavening agents; dough; bread dough; cake dough; cake batter; mixes for making baking batters |
Description | Date | Event Coding |
---|---|---|
SN ASSIGNED FOR SECT 66A APPL FROM IB | 2021-02-11 | 1 REPR M: |
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM | 2021-02-14 | 2 NWOS I:Incoming Correspondence |
APPLICATION FILING RECEIPT MAILED | 2021-02-18 | 3 MAFR O:Outgoing Correspondence |
ASSIGNED TO EXAMINER | 2021-03-08 | 4 DOCK D:Assigned to Examiner |
NON-FINAL ACTION WRITTEN | 2021-03-15 | 5 CNRT R:Renewal |
NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW | 2021-03-16 | 6 RFCR E:E-Mail |
REFUSAL PROCESSED BY MPU | 2021-03-19 | 7 RFRR P: |
NON-FINAL ACTION MAILED - REFUSAL SENT TO IB | 2021-03-19 | 8 RFCS P: |
REFUSAL PROCESSED BY IB | 2021-04-13 | 9 RFNT P: |
TEAS RESPONSE TO OFFICE ACTION RECEIVED | 2021-05-10 | 10 TROA I:Incoming Correspondence |
CORRESPONDENCE RECEIVED IN LAW OFFICE | 2021-05-10 | 11 CRFA I:Incoming Correspondence |
TEAS/EMAIL CORRESPONDENCE ENTERED | 2021-05-10 | 12 TEME I:Incoming Correspondence |
APPROVED FOR PUB - PRINCIPAL REGISTER | 2021-05-11 | 13 CNSA O:Outgoing Correspondence |
ASSIGNED TO LIE | 2021-05-11 | 14 ALIE A:Allowance for Publication |
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED | 2021-05-26 | 15 NONP E:E-Mail |
PUBLISHED FOR OPPOSITION | 2021-06-15 | 16 PUBO A:Allowance for Publication |
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED | 2021-06-15 | 17 NPUB E:E-Mail |
REGISTERED-PRINCIPAL REGISTER | 2021-08-31 | 18 R.PR A:Allowance for Publication |
FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB | 2021-11-30 | 19 FICR P: |
FINAL DISPOSITION PROCESSED | 2022-02-10 | 20 FIMP P: |
FINAL DISPOSITION NOTICE SENT TO IB | 2022-02-10 | 21 FICS P: |
FINAL DECISION TRANSACTION PROCESSED BY IB | 2022-03-07 | 22 FINO P: |
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