Legal Representation
Attorney
Daniel Lano
USPTO Deadlines
Next Deadline
615 days remaining
Section 8 & 9 (10-Year) Renewal Due (Based on registration date 2017-04-04)
Due Date
April 04, 2027
Grace Period Ends
October 04, 2027
Application History
38 events| Date | Code | Type | Description | Documents |
|---|---|---|---|---|
| Dec 14, 2023 | COAR | I | TEAS CHANGE OF OWNER ADDRESS RECEIVED | Loading... |
| Dec 14, 2023 | CHAN | I | APPLICANT/CORRESPONDENCE CHANGES (NON-RESPONSIVE) ENTERED | Loading... |
| Dec 14, 2023 | REAP | I | TEAS REVOKE/APP/CHANGE ADDR OF ATTY/DOM REP RECEIVED | Loading... |
| Dec 14, 2023 | ARAA | I | ATTORNEY/DOM.REP.REVOKED AND/OR APPOINTED | Loading... |
| Dec 14, 2023 | EWOR | I | TEAS WITHDRAWAL AS DOMESTIC REPRESENTATIVE RECEIVED | Loading... |
| Dec 14, 2023 | ECDR | I | TEAS CHANGE OF DOMESTIC REPRESENTATIVES ADDRESS | Loading... |
| Dec 14, 2023 | TCCA | I | TEAS CHANGE OF CORRESPONDENCE RECEIVED | Loading... |
| Nov 9, 2023 | C75A | O | REGISTERED - SEC. 71 ACCEPTED & SEC. 15 ACK. | Loading... |
| Nov 9, 2023 | NA75 | E | NOTICE OF ACCEPTANCE OF SEC. 71 & 15 - E-MAILED | Loading... |
| Nov 7, 2023 | APRE | A | CASE ASSIGNED TO POST REGISTRATION PARALEGAL | Loading... |
| Apr 3, 2023 | ES75 | I | TEAS SECTION 71 & 15 RECEIVED | Loading... |
| Apr 4, 2022 | REM3 | E | COURTESY REMINDER - SEC. 71 (6-YR) E-MAILED | Loading... |
| Nov 4, 2017 | REAP | I | TEAS REVOKE/APP/CHANGE ADDR OF ATTY/DOM REP RECEIVED | Loading... |
| Nov 4, 2017 | ARAA | I | ATTORNEY/DOM.REP.REVOKED AND/OR APPOINTED | Loading... |
| Jul 28, 2017 | FINO | P | FINAL DECISION TRANSACTION PROCESSED BY IB | Loading... |
| Jul 7, 2017 | NREP | P | NEW REPRESENTATIVE AT IB RECEIVED | Loading... |
| Jul 6, 2017 | FICS | P | FINAL DISPOSITION NOTICE SENT TO IB | Loading... |
| Jul 5, 2017 | FIMP | P | FINAL DISPOSITION PROCESSED | Loading... |
| Jul 4, 2017 | FICR | P | FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB | Loading... |
| Apr 4, 2017 | R.PR | A | REGISTERED-PRINCIPAL REGISTER | Loading... |
| Jan 26, 2017 | GPNX | P | NOTIFICATION PROCESSED BY IB | Loading... |
| Jan 17, 2017 | PUBO | A | PUBLISHED FOR OPPOSITION | Loading... |
| Jan 11, 2017 | OP2R | P | NOTICE OF START OF OPPOSITION PERIOD CREATED, TO BE SENT TO IB | Loading... |
| Jan 11, 2017 | OPNS | P | NOTIFICATION OF POSSIBLE OPPOSITION SENT TO IB | Loading... |
| Dec 28, 2016 | NPUB | O | NOTICE OF PUBLICATION | Loading... |
| Dec 7, 2016 | CNSA | O | APPROVED FOR PUB - PRINCIPAL REGISTER | Loading... |
| Dec 3, 2016 | TEME | I | TEAS/EMAIL CORRESPONDENCE ENTERED | Loading... |
| Dec 2, 2016 | TROA | I | TEAS RESPONSE TO OFFICE ACTION RECEIVED | Loading... |
| Dec 2, 2016 | CRFA | I | CORRESPONDENCE RECEIVED IN LAW OFFICE | Loading... |
| Jun 24, 2016 | RFNT | P | REFUSAL PROCESSED BY IB | Loading... |
| Jun 3, 2016 | RFCR | E | NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW | Loading... |
| Jun 3, 2016 | RFRR | P | REFUSAL PROCESSED BY MPU | Loading... |
| Jun 3, 2016 | RFCS | P | NON-FINAL ACTION MAILED - REFUSAL SENT TO IB | Loading... |
| Jun 2, 2016 | CNRT | R | NON-FINAL ACTION WRITTEN | Loading... |
| May 31, 2016 | MAFR | O | APPLICATION FILING RECEIPT MAILED | Loading... |
| May 27, 2016 | NWOS | I | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED | Loading... |
| May 27, 2016 | DOCK | D | ASSIGNED TO EXAMINER | Loading... |
| May 26, 2016 | REPR | M | SN ASSIGNED FOR SECT 66A APPL FROM IB | Loading... |
Detailed Classifications
Class 001
Bread improvers, dough improvers and additives and ingredients for use in for use in the baking industry for preparing and improving bread, namely, preparations comprised of oxidants, emulsifiers, enzymes, pre-gelatinised flour, L-cysteine, food preservatives, hydrocolloids and/or humectants; dough conditioners; dough stabilizers; Bread improvers, dough improvers and additives and ingredients for use in for use in the baking industry for preparing and improving bread by optimizing the fermentation process, preventing blistering, preventing mold, improving shelf life, enhancing flavor, preventing excessive flaking, improving appearance, texture, crustiness, shape, consistency, air-hole formation, freshness, and aromatic notes of bread
First Use Anywhere:
0
First Use in Commerce:
0
Class 030
Yeast; yeast extracts; food leavening agents; flour; ferments for dough for use as flavorings; ferments for dough for use in baking; Bread improvers, namely, dough developers in the nature of leaven or yeast
First Use Anywhere:
0
First Use in Commerce:
0
Additional Information
Translation
The English translation of "PULSO" in the mark is "PULSE".
Classification
International Classes
001
030