SNACK SENSATIONS - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Image for trademark with serial number 75005899
Serial Number
75005899
Word Mark
SNACK SENSATIONS
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2001-01-18
Filing Date
1995-10-03
Mark Drawing
1000 - Typeset: Word(s)/letter(s)/number(s) Typeset
Law Office Assigned Location Code
M20
Employee Name
MULLEN, MARK TIMOTHY
Statements
Disclaimer with Predetermined Text
"SNACKS"
Goods and Services
potato chips
Goods and Services
corn based snack foods and pretzels
Classification Information
International Class
29 - 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. - 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.
US Class Codes
046
Class Status Code
6 - Active
Class Status Date
1995-12-01
Primary Code
029
International Class
30 - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice. - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice.
US Class Codes
046
Class Status Code
6 - Active
Class Status Date
1995-12-01
Primary Code
030
Correspondences
Name
Frederick B. Ziesenheim
Address
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Prior Registrations
Relationship TypeReel Number
Prior Registration1618959
Trademark Events
Event DateEvent Description
1996-06-12ASSIGNED TO EXAMINER
1996-06-18LETTER OF SUSPENSION MAILED
1997-09-04ASSIGNED TO EXAMINER
2000-05-24NON-FINAL ACTION MAILED
2001-01-18ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE