NU-SUGAR NATURAL - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
85366106
Word Mark
NU-SUGAR NATURAL
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2012-12-20
Filing Date
2011-07-08
Mark Drawing
4000 - Standard character mark
Typeset
Law Office Assigned Location Code
L20
Employee Name
CLARKE, NANCY L
Statements
Disclaimer with Predetermined Text
"NATURAL"
Goods and Services
Sugar and sugar substitutes made in significant part of natural ingredients
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
2011-07-13
Primary Code
030
First Use Anywhere Date
2010-08-11
First Use In Commerce Date
2010-08-11
Correspondences
Name
TSETSEKOS, STEVE
Address
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Trademark Events
| Event Date | Event Description |
| 2011-07-12 | NEW APPLICATION ENTERED IN TRAM |
| 2011-07-13 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
| 2011-10-27 | ASSIGNED TO EXAMINER |
| 2011-11-03 | NON-FINAL ACTION WRITTEN |
| 2011-11-03 | NON-FINAL ACTION E-MAILED |
| 2011-11-03 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2012-04-27 | TEAS RESPONSE TO OFFICE ACTION RECEIVED |
| 2012-04-27 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| 2012-04-28 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| 2012-05-24 | FINAL REFUSAL WRITTEN |
| 2012-05-24 | FINAL REFUSAL E-MAILED |
| 2012-05-24 | NOTIFICATION OF FINAL REFUSAL EMAILED |
| 2012-12-20 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2012-12-20 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |
