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 Number79329503
Word MarkLEAVEN UP
Filing DateTuesday, October 19, 2021
Status641 - NON-FINAL ACTION - MAILED
Status DateMonday, March 21, 2022
Registration Number0000000
Registration DateNOT AVAILABLE
Mark Drawing4000 - Illustration: Drawing with word(s) / letter(s) / number(s) in Block form
Published for Opposition DateNOT AVAILABLE

Trademark Statements


Goods and ServicesBakery 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 ServicesChemical 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 Class001 - 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 Codes001, 005, 006, 010, 026, 046
Class Status Code6 - Active
Class Status DateMonday, January 3, 2022
Primary Code001
First Use Anywhere DateNOT AVAILABLE
First Use In Commerce DateNOT AVAILABLE

International Class030 - 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 Codes046
Class Status Code6 - Active
Class Status DateMonday, January 3, 2022
Primary Code030
First Use Anywhere DateNOT AVAILABLE
First Use In Commerce DateNOT AVAILABLE

Trademark Owner History


Party NamePURATOS, naamloze vennootschap
Party Type10 - Original Applicant
Legal Entity Type99 - Other
AddressBE

Trademark Events


Event DateEvent Description
Monday, April 11, 2022REFUSAL PROCESSED BY IB
Monday, March 21, 2022NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
Monday, March 21, 2022REFUSAL PROCESSED BY MPU
Friday, February 18, 2022NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
Thursday, February 17, 2022NON-FINAL ACTION WRITTEN
Thursday, February 17, 2022ASSIGNED TO EXAMINER
Friday, January 7, 2022APPLICATION FILING RECEIPT MAILED
Monday, January 3, 2022NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM
Thursday, December 23, 2021SN ASSIGNED FOR SECT 66A APPL FROM IB