LALTISAN

Serial Number 79415992
641

Registration Progress

Application Filed
Oct 9, 2024
Under Examination
Approved for Publication
Published for Opposition
Registered

Trademark Image

LALTISAN

Basic Information

Serial Number
79415992
Filing Date
October 9, 2024
Drawing Code
4

Status Summary

Current Status
Active
Status Code
641
Status Date
May 24, 2025
Application
Pending
Classes
001 030

Rights Holder

Danstar Ferment AG

25
Address
Poststrasse 30
CH-6300 Zug
CH

Ownership History

Danstar Ferment AG

Original Applicant
25
CH

Legal Representation

Attorney
Patrick J. Concannon

USPTO Deadlines

No Upcoming Deadlines

No upcoming deadlines found for this trademark.

Application History

16 events
Date Code Type Description Documents
Jun 13, 2025 RFNT P REFUSAL PROCESSED BY IB Loading...
May 24, 2025 RFRR P REFUSAL PROCESSED BY MPU Loading...
May 24, 2025 RFCS P NON-FINAL ACTION MAILED - REFUSAL SENT TO IB Loading...
Mar 29, 2025 CRCV M CORRECTION TRANSACTION RECEIVED FROM IB Loading...
Mar 27, 2025 RFCR E NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW Loading...
Mar 26, 2025 CNRT R NON-FINAL ACTION WRITTEN Loading...
Mar 21, 2025 DOCK D ASSIGNED TO EXAMINER Loading...
Mar 7, 2025 NREP P NEW REPRESENTATIVE AT IB RECEIVED Loading...
Feb 26, 2025 REAP I TEAS REVOKE/APP/CHANGE ADDR OF ATTY/DOM REP RECEIVED Loading...
Feb 26, 2025 ECDR I TEAS CHANGE OF DOMESTIC REPRESENTATIVES ADDRESS Loading...
Feb 26, 2025 ARAA I ATTORNEY/DOM.REP.REVOKED AND/OR APPOINTED Loading...
Feb 26, 2025 CHAN I APPLICANT/CORRESPONDENCE CHANGES (NON-RESPONSIVE) ENTERED Loading...
Feb 26, 2025 COAR I TEAS CHANGE OF OWNER ADDRESS RECEIVED Loading...
Feb 7, 2025 MAFR O APPLICATION FILING RECEIPT MAILED Loading...
Feb 7, 2025 NWOS I NEW APPLICATION OFFICE SUPPLIED DATA ENTERED Loading...
Feb 6, 2025 REPR M SN ASSIGNED FOR SECT 66A APPL FROM IB Loading...

Detailed Classifications

Class 001
Chemical preparations for use in the baking industry; enzymes for use in the baking industry; enzyme preparations for use in the baking industry; dough conditioners (chemical substances) for use in the baking industry; flour improvers (chemical substances); chemical preservatives for dough (for industrial use).
Class 030
Yeast; Bread improvers being cereal-based preparations.

Classification

International Classes
001 030