THE TASTE OF GOODNESS - Trademark Details![Image for trademark with serial number 87030296](/media/image.php?serial=87030296)
Status: 601 - Abandoned - Express
Serial Number
87030296
Word Mark
THE TASTE OF GOODNESS
Status
601 - Abandoned - Express
Status Date
2017-02-10
Filing Date
2016-05-09
Mark Drawing
3000 - Illustration: Drawing or design which also includes word(s)/ letter(s)/number(s)
Typeset
Design Searches
260503, 261103, 280105 - Incomplete triangles (must have two angles). Incomplete rectangles. Inscriptions in Greek characters, including the following: Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ ς Σ σ Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω.
Attorney Name
Law Office Assigned Location Code
M50
Employee Name
MALASHEVICH, JASON K
Statements
Indication of Colors claimed
The color(s) red and blue is/are claimed as a feature of the mark.
Description of Mark
The mark consists of a design of two triangles and two arbitrary shapes in red appearing above a blue stylized Greek word which appears above the blue stylized wording THE TASTE OF GOODNESS.
Goods and Services
Milk and milk products and whiteners; pasteurized milk; soya milk (milk substitute); flavored milk; flavored milk powder for making drinks; skimmed milk; milk-based beverages with chocolate; milk-based beverages with cocoa; buttermilk; sour milk products; powdered milk; powdered milk for food purposes; condensed milk; whiteners for beverages; low fat dairy spreads; dairy spreads; butter; blended butter; buttercream; butter with herbs; butter substitutes; margarine; margarine substitutes; garlic butter; cheese products; processed cheese; feta cheese; kefalograviera; kefalotyri, graviera; goat cheese; curd; cheese fondue; cream cheese; ready grated cheese; cream galotyri; white cheese; soft cheese; cheese mixtures; cheese sticks; fresh unripened cheese; curd cheese; cottage cheese preparations; cheese sauce; whipped cream; low fat cheese; cheese containing herbs; cheese containing spices; cheddar cheese; blue cheese; cheese powder; whey; quark; milk ferments for culinary purposes; kefir; cream (dairy products); cheese cream; coffees cream in the form of powder; dairy-based whipped topping; yogurts; flavored yogurts; yogurts with fruits; drinking yogurt; yogurt made from goats milk; yogurt made from cow milk; soya yogurt; fruit flavored yogurts; dessert yogurts; low fat yogurts; custard style yogurts; preparations for making yogurts; tzatziki; artificial milk based desserts; fruit desserts; desserts made from milk products; jams; compotes
Transliteration Statement
The non-Latin characters in the mark transliterate to DODONI and this has no meaning in a foreign language.
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
2016-05-13
Primary Code
029
Correspondences
Name
LAWRENCE E. APOLZON
Address
Please log in with your Justia account to see this address.
Foreign Application Information
Filing Date | Application Number | Country | Foreign Priority Claim In |
2016-03-28 | 015283872 | EU | True |
Trademark Events
Event Date | Event Description |
2016-05-12 | NEW APPLICATION ENTERED IN TRAM |
2016-05-13 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
2016-05-14 | NOTICE OF DESIGN SEARCH CODE E-MAILED |
2016-08-24 | ASSIGNED TO EXAMINER |
2016-08-26 | NON-FINAL ACTION WRITTEN |
2016-08-26 | NON-FINAL ACTION E-MAILED |
2016-08-26 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
2017-02-09 | TEAS EXPRESS ABANDONMENT RECEIVED |
2017-02-10 | ABANDONMENT - EXPRESS MAILED |
2017-02-10 | ABANDONMENT NOTICE MAILED - EXPRESS ABANDONMENT |
2017-01-31 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
2017-04-05 | REVIEW OF CORRESPONDENCE COMPLETE - ADDRESS UPDATED |