CHOCO NOLA - Trademark Details
Status: 630 - New Application - Record Initialized Not Assigned To Examiner
Serial Number
79446097
Word Mark
CHOCO NOLA
Status
630 - New Application - Record Initialized Not Assigned To Examiner
Status Date
2026-03-19
Filing Date
2026-01-13
Mark Drawing
4 - Standard character mark
Statements
Goods and Services
Bakery products, including long-life bakery products, pastries, mixtures for pastries and pastry-based food bars; confectionery; cakes; biscuits; biscuits, in particular muesli biscuits; cereal preparations; cereal-based snack food; cereals; snack food products consisting of cereal products; chocolate goods; bonbons made of sugar; confections.
Classification Information
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
2026-03-19
Primary Code
030
Current Trademark Owners
Party Type
10 - Original Applicant
Legal Entity Type
30
Address
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International Registrations
International Registration Number
1908209
International Registration Date
2026-01-13
International Publication Date
2026-03-19
International Renewal Date
2036-01-13
Auto Protection Date
2027-09-19
International Status
001 - Request for extension of protection established
International Status Date
2026-03-19
Priority Claimed In
True
Priority Claimed Date
2025-07-18
First Refusal In
False
Trademark Events
| Event Date | Event Description |
| 2026-03-19 | SN ASSIGNED FOR SECT 66A APPL FROM IB |
| 2026-03-20 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED |
| 2026-03-20 | APPLICATION FILING RECEIPT MAILED |
