HB SPECIALTY FOODS - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
77664435
Word Mark
HB SPECIALTY FOODS
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2009-11-29
Filing Date
2009-02-05
Mark Drawing
4000 - Standard character mark
Typeset
Law Office Assigned Location Code
M80
Employee Name
LOTT, MAUREEN DALL
Statements
Goods and Services
Bread; Breadcrumbs; Flavourings for foods; Flour for food; Mixes for making baking batters
Goods and Services
Flour milling; Food processing
Pseudo Mark
HYDRO BLEND SPECIALTY FOODS
Classification Information
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
2009-02-09
Primary Code
030
First Use Anywhere Date
2008-11-01
First Use In Commerce Date
2009-01-25
International Class
40 - Treatment of materials. - Treatment of materials.
US Class Codes
100, 103, 106
Class Status Code
6 - Active
Class Status Date
2009-02-09
Primary Code
040
Correspondences
Name
HYDROBLEND, INC.
Address
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Trademark Events
| Event Date | Event Description |
| 2009-02-09 | NEW APPLICATION ENTERED IN TRAM |
| 2009-02-09 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
| 2009-02-10 | NOTICE OF PSEUDO MARK MAILED |
| 2009-04-23 | ASSIGNED TO EXAMINER |
| 2009-04-29 | NON-FINAL ACTION WRITTEN |
| 2009-04-29 | NON-FINAL ACTION E-MAILED |
| 2009-04-29 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2009-11-29 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2009-11-30 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |
