VERMONTCURRY CURRY WITH A TOUCH OF APPLE AND HONEY

The mark consists of a rectangle composed of four bands, with the second band from the top containing the stylized wording VERMONTCURRY in Japanese above the stylized wording VERMONTCURRY in English, and the third band from the top containing the stylized wording CURRY WITH A TOUCH OF APPLE AND HONEY in English.

Mark For: VERMONTCURRY CURRY WITH A TOUCH OF APPLE AND HONEY® trademark registration is intended to cover the categories of curry roux used as a thickening agent for preparing curry stew sauces; Curry stew mixes, namely, mixes for making curry stew sauces; Instant curry stew sauces. [all]

>Color is not claimed as a feature of the mark. The mark consists of a rectangle composed of four bands, with the second band from the top containing the stylized wording VERMONTCURRY in Japanese above the stylized wording VERMONTCURRY in English, and the third band from the top containing the stylized wording CURRY WITH A TOUCH OF APPLE AND HONEY in English.

Status

2020-01-28 UTC
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LIVE APPLICATION Under Examination

Research	OneLook Acronym Finder
Serial Number	88642278
Registration Number	6192885
Mark Literal Elements	VERMONTCURRY CURRY WITH A TOUCH OF APPLE AND HONEY
Mark Drawing Type	3 - AN ILLUSTRATION DRAWING WHICH INCLUDES WORD(S)/ LETTER(S)/NUMBER(S)
Mark Type	TRADEMARK
Standard Character Claim	No
Register	PRINCIPAL
Current Location	TMEG LAW OFFICE 108 - EXAMINING ATTORNEY ASSIGNED 2020-01-22
Basis	1(a)
Class Status	ACTIVE
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	Yes
Current Use	Yes
Intent To Use	No
Filed ITU	No
44D Filed	No
44E Current	No
66A Current	No
Current Basis	No
No Basis	No
Attorney Name	Evan A. Raynes

Timeline

IC 029. US 046. G & S: Curry roux used as a thickening agent for preparing curry stew sauces; Curry stew mixes, namely, mixes for making curry stew sauces; Instant curry stew sauces. FIRST USE: 20140201. FIRST USE IN COMMERCE: 20140201
IC 030. US 046. G & S: Curry roux used as a thickening agent for preparing curry sauces; Curry sauce mixes, namely, mixes for making curry sauces; Instant curry sauces. FIRST USE: 20140201. FIRST USE IN COMMERCE: 20140201