Legal Representation
Attorney
Charles G. Zug
USPTO Deadlines
Next Deadline
453 days remaining
Section 8 Declaration Due (Principal Register) (Based on registration date 20210323)
Due Date
March 23, 2027
Grace Period Ends
September 23, 2027
Additional deadlines exist. Contact your attorney for complete deadline information.
Application History
20 events| Date | Code | Type | Description | Documents |
|---|---|---|---|---|
| Mar 23, 2021 | R.PR | A | REGISTERED-PRINCIPAL REGISTER | Loading... |
| Jan 5, 2021 | NPUB | E | OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED | Loading... |
| Jan 5, 2021 | PUBO | A | PUBLISHED FOR OPPOSITION | Loading... |
| Dec 16, 2020 | NONP | E | NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED | Loading... |
| Dec 2, 2020 | CNSA | O | APPROVED FOR PUB - PRINCIPAL REGISTER | Loading... |
| Nov 19, 2020 | TEME | I | TEAS/EMAIL CORRESPONDENCE ENTERED | Loading... |
| Nov 19, 2020 | CRFA | I | CORRESPONDENCE RECEIVED IN LAW OFFICE | Loading... |
| Oct 29, 2020 | TEME | I | TEAS/EMAIL CORRESPONDENCE ENTERED | Loading... |
| Oct 29, 2020 | CRFA | I | CORRESPONDENCE RECEIVED IN LAW OFFICE | Loading... |
| Oct 19, 2020 | TROA | I | TEAS RESPONSE TO OFFICE ACTION RECEIVED | Loading... |
| Apr 21, 2020 | GNRN | O | NOTIFICATION OF NON-FINAL ACTION E-MAILED | Loading... |
| Apr 21, 2020 | GNRT | F | NON-FINAL ACTION E-MAILED | Loading... |
| Apr 21, 2020 | CNRT | R | NON-FINAL ACTION WRITTEN | Loading... |
| Apr 15, 2020 | DOCK | D | ASSIGNED TO EXAMINER | Loading... |
| Feb 12, 2020 | AMPX | O | PRELIMINARY/VOLUNTARY AMENDMENT - ENTERED | Loading... |
| Feb 12, 2020 | ALIE | A | ASSIGNED TO LIE | Loading... |
| Feb 6, 2020 | PARI | I | TEAS VOLUNTARY AMENDMENT RECEIVED | Loading... |
| Feb 5, 2020 | MDSC | E | NOTICE OF DESIGN SEARCH CODE E-MAILED | Loading... |
| Feb 4, 2020 | NWOS | I | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED | Loading... |
| Jan 31, 2020 | NWAP | I | NEW APPLICATION ENTERED | Loading... |
Detailed Classifications
Class 029
Processed meat; processed gulfweed for food; processed sea staghorn for food; dried fish and shellfish; imitation crab meat; meat extracts; meat jellies; roasted laver; processed egg products, namely, processed eggs; meat stock for naeng-myun being uncooked Korean buckwheat noodles; chicken nuggets; pork cutlets; grilled short rib patties; quail eggs; soft-boiled eggs; fermented milk; butter; bacon; fish, preserved; beef steak; pork belly; shrimp balls; bottled fish; canned (tinned) fish; fish cutlet; steamed or toasted cakes of fish paste; fish sausages; fish fillets; imitation crab cake made of fish paste; fresh cream; sausages; perilla oil for food; corn oil for food; olive oil for food; sesame oil for food; soy bean oil for food; fish cakes; smoked duck; squid balls; yoghurt; lactic acid bacteria drinks; milk products excluding ice cream, ice milk and frozen yogurt; processed organ meat; beef jerky; seasoned laver (Jaban-gim); cheese; canned meat; hamburger steak; ham; meat for hamburger; smoked eggs; smoked fish and shellfish
Class 030
Soy sauce; mustard sauces; fermented hot pepper paste (gochujang); cereal-based processed products, namely, cereal-based snack food, processed cereals, cereal bars; noodles; powdered sesame mixed with salt; honey; Korean buckwheat noodles (Naeng-myun); green tea; soya bean paste; rice cakes; cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (Topokki); instant noodles; mayonnaise; Korean-style dumplings (mandu); dumpling skins; seasoned salt; barley tea; royal jelly for human consumption for food purposes, not for medical purposes; sandwiches; dressings for salad; sauces; cooked dish consisting primarily of dough flakes with broth (sujebi); spaghetti; edible flour; starch syrup; food flavourings, other than essential oils; spices in the form of powders; Chinese noodles; cooking salt; udon noodles; ginseng tea; stir-fried noodles with vegetables (Japchae); spicy cold chewy noodles (jjolmyeon); sushi; Chinese soybean paste (Chun-jang); ketchup; pizzas; mixed grain flour for food; black tea
Additional Information
Design Mark
The mark consists of a Chinese character in darker green to the left of a green single leaf design, all within a white square with rounded corners. The square is surrounded by a larger green rectangle with rounded corners, containing at the bottom three Korean characters in white.
Color Claim
The color(s) green and white is/are claimed as a feature of the mark.
Other
The non-Latin characters in the mark transliterate to "SAENG" and "DAERIMSAENG" and this means "freshness" and "large forest freshness" in English.
Classification
International Classes
029
030