INCA SALSA FRESH HOMEMADE MEDIUM KEEP REFRIGERATED SHAKE WELL BEFORE OPENING NET. WT. 16 OZ (454G) - Trademark Details
Status: 630 - New Application - Record Initialized Not Assigned To Examiner
Serial Number
98238305
Word Mark
INCA SALSA FRESH HOMEMADE MEDIUM KEEP REFRIGERATED SHAKE WELL BEFORE OPENING NET. WT. 16 OZ (454G)
Status
630 - New Application - Record Initialized Not Assigned To Examiner
Status Date
2023-10-24
Filing Date
2023-10-24
Mark Drawing
0000 - Typeset
Attorney Name
Statements
Indication of Colors claimed
The applicant is not claiming color as a feature of the mark.
Disclaimer with Predetermined Text
"SALSA, Fresh Homemade, MEDIUM, KEEP REFRIGERATED, SHAKE WELL BEFORE OPENING, NET. WT. 16 OZ (454g)"
Description of Mark
The mark consists of a rectangle with a chainsaw tooth outline around the literal elements "INCA SALSA" above the literal element "Fresh Homemade" above the literal element "MEDIUM" above the literal element "KEEP REFRIGERATED" above the literal element "SHAKE WELL BEFORE OPENING," with the literal element "NET. WT. 16 OZ (454 g) in the lower left corner of the rectangle.
Goods and Services
Salsa
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
2023-10-24
Primary Code
030
Current Trademark Owners
Party Name
Party Type
10 - Original Applicant
Legal Entity Type
16 - Limited Liability Company
Address
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Correspondences
Name
Joel E. Engel III
Address
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Trademark Events
| Event Date | Event Description |
| 2023-10-24 | NEW APPLICATION ENTERED |
