LEAVEN UP Trademark
Trademark Overview
On Tuesday, October 19, 2021, a trademark application was filed for LEAVEN UP with the United States Patent and Trademark Office. The USPTO has given the LEAVEN UP trademark a serial number of 79329503. The federal status of this trademark filing is NON-FINAL ACTION - MAILED as of Monday, March 21, 2022. This trademark is owned by PURATOS, naamloze vennootschap. The LEAVEN UP trademark is filed in the Chemical Products and Staple Food Products categories with the following description:
Bakery products; bread; pastry; baguettes; bread rolls; toasts; doughnuts; mixes for bakery goods; pre-mixes and bread-making preparations in powder and paste form; bread mixes; mixes for pastry; doughnut mixes; flour; preparations made from cereals; ferments for pastes; yeast; yeast powder; baking powder; baking soda; baking preparations; leavening agents; food leavening agents; leaven; leaven for food; sourdough; sour dough; doughs, batters, and mixes therefor; bread improvers, being cereal based preparations; processed grains; starches for food; processed oats and wheat; processed cereal food to be used as an ingredient for making bread and other bakery goods
Chemical preparations for use in the food industry; chemical additives for food; chemical substances for use as food ingredients; bacterial preparations for the food industry; food preservative compositions; chemical substances for preserving foodstuffs; chemical products for stabilising foodstuffs; chemical substances for preserving and emulsifying foodstuffs; emulsifiers for use in the manufacture of foods; enzyme preparations for the food industry; enzymes for use in flavouring; flavour improvers for foodstuffs; chemicals for improving the quality of bakery products, for industrial use; chemicals used in the manufacture of confectionery; chemical preservatives for use in bread making; enzymes for use in the bakery industry; dough conditioners; dough stabilizers; flour improvers; flour for industrial purposes; chemical additives for use in fermentation; cultures of microorganisms used in the fermentation of bread dough; enzymes for use in fermentation; fermentation extract; bacteria ...
General Information
| Serial Number | 79329503 |
| Word Mark | LEAVEN UP |
| Filing Date | Tuesday, October 19, 2021 |
| Status | 641 - NON-FINAL ACTION - MAILED |
| Status Date | Monday, March 21, 2022 |
| Registration Number | 0000000 |
| Registration Date | NOT AVAILABLE |
| Mark Drawing | 4000 - Illustration: Drawing with word(s) / letter(s) / number(s) in Block form |
| Published for Opposition Date | NOT AVAILABLE |
Trademark Statements
| Goods and Services | Bakery products; bread; pastry; baguettes; bread rolls; toasts; doughnuts; mixes for bakery goods; pre-mixes and bread-making preparations in powder and paste form; bread mixes; mixes for pastry; doughnut mixes; flour; preparations made from cereals; ferments for pastes; yeast; yeast powder; baking powder; baking soda; baking preparations; leavening agents; food leavening agents; leaven; leaven for food; sourdough; sour dough; doughs, batters, and mixes therefor; bread improvers, being cereal based preparations; processed grains; starches for food; processed oats and wheat; processed cereal food to be used as an ingredient for making bread and other bakery goods |
| Goods and Services | Chemical preparations for use in the food industry; chemical additives for food; chemical substances for use as food ingredients; bacterial preparations for the food industry; food preservative compositions; chemical substances for preserving foodstuffs; chemical products for stabilising foodstuffs; chemical substances for preserving and emulsifying foodstuffs; emulsifiers for use in the manufacture of foods; enzyme preparations for the food industry; enzymes for use in flavouring; flavour improvers for foodstuffs; chemicals for improving the quality of bakery products, for industrial use; chemicals used in the manufacture of confectionery; chemical preservatives for use in bread making; enzymes for use in the bakery industry; dough conditioners; dough stabilizers; flour improvers; flour for industrial purposes; chemical additives for use in fermentation; cultures of microorganisms used in the fermentation of bread dough; enzymes for use in fermentation; fermentation extract; bacteria preparations used in making foodstuffs; bacterial cultures for addition to food products; lactic acid bacteria for the food industry; bread improvers, namely, sourdough for use as a preservative and an ingredient in the manufacture of bread; chemical or organic products for improving the quality of bakery products intended for industrial and artisanal use; enzymes, emulsifiers and chemicals for improving the quality of chocolate, bread, pastries and confectionery, all for industrial and artisanal use |
Classification Information
| International Class | 001 - Chemicals used in industry, science and photography, as well as in agriculture, horticulture and forestry; unprocessed artificial resins; unprocessed plastics; manures; fire extinguishing compositions; tempering and soldering preparations; chemical substances for preserving foodstuffs; tanning substances; adhesives used in industry. |
| US Class Codes | 001, 005, 006, 010, 026, 046 |
| Class Status Code | 6 - Active |
| Class Status Date | Monday, January 3, 2022 |
| Primary Code | 001 |
| First Use Anywhere Date | NOT AVAILABLE |
| First Use In Commerce Date | NOT AVAILABLE |
| 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. |
| US Class Codes | 046 |
| Class Status Code | 6 - Active |
| Class Status Date | Monday, January 3, 2022 |
| Primary Code | 030 |
| First Use Anywhere Date | NOT AVAILABLE |
| First Use In Commerce Date | NOT AVAILABLE |
Trademark Owner History
| Party Name | PURATOS, naamloze vennootschap |
| Party Type | 10 - Original Applicant |
| Legal Entity Type | 99 - Other |
| Address | BE |
Trademark Events
| Event Date | Event Description |
| Monday, April 11, 2022 | REFUSAL PROCESSED BY IB |
| Monday, March 21, 2022 | NON-FINAL ACTION MAILED - REFUSAL SENT TO IB |
| Monday, March 21, 2022 | REFUSAL PROCESSED BY MPU |
| Friday, February 18, 2022 | NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW |
| Thursday, February 17, 2022 | NON-FINAL ACTION WRITTEN |
| Thursday, February 17, 2022 | ASSIGNED TO EXAMINER |
| Friday, January 7, 2022 | APPLICATION FILING RECEIPT MAILED |
| Monday, January 3, 2022 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
| Thursday, December 23, 2021 | SN ASSIGNED FOR SECT 66A APPL FROM IB |
