NUSUGAR - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
88423669
Word Mark
NUSUGAR
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2020-09-09
Filing Date
2019-05-09
Mark Drawing
4000 - Standard character mark
Typeset
Attorney Name
Law Office Assigned Location Code
M20
Employee Name
HELFMAN, JUDITH MICHEL
Statements
Goods and Services
Natural sweeteners
Pseudo Mark
NEW SUGAR
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
2019-05-24
Primary Code
030
Correspondences
Name
W. Scott Creasman
Address
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Trademark Events
| Event Date | Event Description |
| 2019-05-13 | NEW APPLICATION ENTERED IN TRAM |
| 2019-05-24 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
| 2019-07-24 | ASSIGNED TO EXAMINER |
| 2019-07-25 | NON-FINAL ACTION WRITTEN |
| 2019-07-25 | NON-FINAL ACTION E-MAILED |
| 2019-07-25 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2019-08-01 | NON-FINAL ACTION WRITTEN |
| 2019-08-01 | NON-FINAL ACTION E-MAILED |
| 2019-08-01 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2020-02-03 | TEAS RESPONSE TO OFFICE ACTION RECEIVED |
| 2020-02-03 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| 2020-02-04 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| 2020-02-25 | FINAL REFUSAL WRITTEN |
| 2020-02-25 | FINAL REFUSAL E-MAILED |
| 2020-02-25 | NOTIFICATION OF FINAL REFUSAL EMAILED |
| 2020-09-09 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2020-09-10 | ABANDONMENT NOTICE E-MAILED - FAILURE TO RESPOND |
