THE FRESHNESS YOU CAN TASTE - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
75778750
Word Mark
THE FRESHNESS YOU CAN TASTE
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2000-07-27
Filing Date
1999-08-17
Mark Drawing
1000 - Typeset: Word(s)/letter(s)/number(s)
Typeset
Attorney Name
Law Office Assigned Location Code
M60
Employee Name
COFIELD, JULIA HARDY
Statements
Goods and Services
dietary food supplements, and meal replacements and dietary supplement drink mixes
Goods and Services
whey-based protein drinks and soy based food beverages
Classification Information
International Class
5 - Pharmaceutical, veterinary and sanitary preparations; dietetic substances adapted for medical use, food for babies; plasters, materials for dressings; material for stopping teeth, dental wax; disinfectants; preparations for destroying vermin; fungicides, herbicides. - Pharmaceutical, veterinary and sanitary preparations; dietetic substances adapted for medical use, food for babies; plasters, materials for dressings; material for stopping teeth, dental wax; disinfectants; preparations for destroying vermin; fungicides, herbicides.
US Class Codes
006, 018, 044, 046, 051, 052
Class Status Code
6 - Active
Class Status Date
1999-11-04
Primary Code
005
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
1999-11-04
Primary Code
029
Correspondences
Name
JOHN L. HALLER
Address
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Trademark Events
| Event Date | Event Description |
| 1999-11-30 | ASSIGNED TO EXAMINER |
| 1999-12-14 | NON-FINAL ACTION MAILED |
| 2000-07-27 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2002-11-25 | PAPER RECEIVED |
