GREAT TASTE, BALANCED NUTRITION - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
78404599
Word Mark
GREAT TASTE, BALANCED NUTRITION
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2005-06-13
Filing Date
2004-04-20
Mark Drawing
4000 - Standard character mark
Typeset
Attorney Name
Law Office Assigned Location Code
M60
Employee Name
FLETCHER, TRACY L
Statements
Goods and Services
oils, namely olive oil; cheese, namely parmesan
Goods and Services
pasta, filled pasta, pasta sauces
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
2004-04-29
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
2004-04-29
Primary Code
030
Correspondences
Name
Adam K Sacharoff
Address
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Trademark Events
| Event Date | Event Description |
| 2004-04-29 | NEW APPLICATION ENTERED IN TRAM |
| 2004-11-14 | ASSIGNED TO EXAMINER |
| 2004-11-14 | NON-FINAL ACTION WRITTEN |
| 2004-11-15 | NON-FINAL ACTION MAILED |
| 2005-06-13 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2005-06-13 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |
