LA TORRENTE - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Image for trademark with serial number 79298578
Serial Number
79298578
Word Mark
LA TORRENTE
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2021-10-05
Filing Date
2020-10-15
Mark Drawing
3000 - Illustration: Drawing or design which also includes word(s)/ letter(s)/number(s) Typeset
Design Searches
261121 - Rectangles that are completely or partially shaded.
Law Office Assigned Location Code
L50
Employee Name
KUNKLEMAN, SARAH E
Statements
Indication of Colors claimed
The color(s) red, green and white is/are claimed as a feature of the mark.
Goods and Services
Peeled tomatoes; processed tomatoes; tomato preserves; condensed tomatoes; tinned tomatoes; tomato concentrates [puree]; tomato paste; tomato extracts; tomato purée; tomato juice for cooking; vegetables, dried; vegetables, cooked; vegetables, preserved; processed pulses; canned pulses; lentils, preserved; vegetable mousses; legume salads; vegetables, tinned [canned (am)]; vegetable-based cream; processed fruits, fungi and vegetables (including nuts and pulses); beans; dried beans; refried beans; baked beans; canned beans; chilli beans; bean dip; beans cooked in soy sauce (kongjaban); processed chickpeas; dried lentils; gherkins; pickled radishes; pickled vegetables; pickled fruits; cocktail onions; pickled peppers; pickled onions; pickled hot peppers; preserved vegetables (in oil); peas, processed; peas, preserved
Goods and Services
Condiments; alimentary seasonings; dry seasonings; peppers [seasonings]; seasoning mixes; flavorings and seasonings; dried chili peppers seasoning; sauces; spaghetti sauce; vegetable pulps [sauces - food]; preparations for making up into sauces; sauces [condiments]; ready-made sauces; spicy sauces; canned sauces; dressings for food; cooking sauces; salts, seasonings, flavourings and condiments; processed corn
Classification Information
International Class
029 - 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
2020-12-02
Primary Code
029
International Class
030 - 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
2020-12-02
Primary Code
030
Correspondences
Name
Giustino Sisto
Address
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International Registrations
International Registration Number
1561838
International Registration Date
2020-10-15
International Publication Date
2020-11-26
International Renewal Date
2030-10-15
Auto Protection Date
2022-05-26
International Status
001 - Request for extension of protection established
International Status Date
2020-11-26
Priority Claimed In
False
First Refusal In
True
Trademark Events
Event DateEvent Description
2020-11-26SN ASSIGNED FOR SECT 66A APPL FROM IB
2020-12-02NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM
2020-12-08APPLICATION FILING RECEIPT MAILED
2021-03-16ASSIGNED TO EXAMINER
2021-03-23NON-FINAL ACTION WRITTEN
2021-03-24NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
2021-03-24REFUSAL PROCESSED BY MPU
2021-03-24NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
2021-04-13REFUSAL PROCESSED BY IB
2021-10-05ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE
2021-10-05ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND
2021-10-05ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND