RONZONI SINCE 1915 SUPERGREENS

New World Pasta Company

Application Filed: 2016-12-07
Trademark Application Details
Trademark Logo RONZONI SINCE 1915 SUPERGREENS
606
Dead/Abandoned
ABANDONED - NO STATEMENT OF USE FILED
Research OneLook Acronym Finder
Serial Number87259897
Mark Drawing Code3000: Illustration: Drawing or design which also includes word(s)/ letter(s)/number(s)
Law Office AssignedM70
Employee NameSWAIN, MICHELE LYNN

Timeline

2016-12-07Application Filed
2017-04-25Published for Opposition
2017-06-20Location: INTENT TO USE SECTION
2018-01-22Abandon
2018-01-22Status: Dead/Abandoned
2018-07-08Transaction Date

Trademark Applicants & Owners

Owner: New World Pasta Company
Address85 Shannon Road Harrisburg DE 17112
Legal Entity TypeCorporation
Legal Entity StateDE

Documents

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Design Search Codes

050702Bundles, grain; Haystacks; Stalks (grain)
240907Advertising, banners; Banners

Attorney of Record

ELIZABETH B. WOODARD
RIVIANA FOODS INC.
2777 ALLEN PARKWAY
HOUSTON, TX 77019

Good, Services, and Codes

International Codes:30
U.S. Codes:046
Type CodeType
CC0000The color(s) White, dark yellow, light yellow, dark blue, light blue and dark green is/are claimed as a feature of the mark.

Trademark Filing History

DescriptionDateEvent Coding
NEW APPLICATION ENTERED IN TRAM2016-12-101 NWAP I:Incoming Correspondence
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM2016-12-122 NWOS I:Incoming Correspondence
NOTICE OF DESIGN SEARCH CODE E-MAILED2016-12-133 MDSM E:E-Mail
ASSIGNED TO EXAMINER2017-03-104 DOCK D:Assigned to Examiner
APPROVED FOR PUB - PRINCIPAL REGISTER2017-03-145 CNSA P:
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED2017-04-056 NONP E:E-Mail
PUBLISHED FOR OPPOSITION2017-04-257 PUBO A:Allowance for Publication
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED2017-04-258 NPUB E:E-Mail
NOA E-MAILED - SOU REQUIRED FROM APPLICANT2017-06-219 NOAM E:E-Mail
ABANDONMENT - NO USE STATEMENT FILED2018-01-2210 ABN6 S:
ABANDONMENT NOTICE MAILED - NO USE STATEMENT FILED2018-01-2211 MAB6 O:Outgoing Correspondence

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