BEST Trademark

Trademark Overview


On Friday, December 29, 1995, a trademark application was filed for BEST with the United States Patent and Trademark Office. The USPTO has given the BEST trademark a serial number of 75038627. The federal status of this trademark filing is REGISTERED AND RENEWED as of Saturday, June 24, 2017. This trademark is owned by KIM-SENG COMPANY. The BEST trademark is filed in the Staple Food Products category with the following description:

sauces, liquid seasoning, fish sauce
best

General Information


Serial Number75038627
Word MarkBEST
Filing DateFriday, December 29, 1995
Status800 - REGISTERED AND RENEWED
Status DateSaturday, June 24, 2017
Registration Number2071299
Registration DateTuesday, June 17, 1997
Mark Drawing3000 - Illustration: Drawing or design which also includes word(s) / letter(s) / number(s)
Published for Opposition DateTuesday, March 25, 1997

Trademark Statements


Disclaimer with Predetermined Text"BEST" and "CHINESE CHARACTERS TRANSLATED TO 'FLAVORFUL SEASONING OR SAUCE"
Goods and Servicessauces, liquid seasoning, fish sauce
Pseudo MarkBEST
Transliteration Statementfive Chinese characters, which transliterates in Mandarin Chinese to "Mei Man Xian Jiang You", and which translates generally to "beautiful", "full", "flavorful", and "seasoning" or "sauce" (last two characters).
Translation of Words in MarkThe mark consists of the word "BEST" in an elliptical logo, and five Chinese characters, which transliterates in Mandarin Chinese to "Mei Man Xian Jiang You", and which translates generally to "beautiful", "full", "flavorful", and "seasoning" or "sauce" (last two characters).

Classification Information


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, February 19, 1996
Primary Code030
First Use Anywhere DateSaturday, July 31, 1993
First Use In Commerce DateSaturday, July 31, 1993

Trademark Owner History


Party NameKIM-SENG COMPANY
Party Type30 - Original Registrant
Legal Entity Type03 - Corporation
AddressCITY OF COMMERCE, CA 90040

Party NameKIM-SENG COMPANY
Party Type20 - Owner at Publication
Legal Entity Type03 - Corporation
AddressLos Angeles, CA 90063

Party NameKIM-SENG COMPANY
Party Type10 - Original Applicant
Legal Entity Type03 - Corporation
AddressLos Angeles, CA 90063

Trademark Events


Event DateEvent Description
Saturday, June 24, 2017NOTICE OF ACCEPTANCE OF SEC. 8 & 9 - E-MAILED
Saturday, June 24, 2017REGISTERED AND RENEWED (SECOND RENEWAL - 10 YRS)
Saturday, June 24, 2017REGISTERED - SEC. 8 (10-YR) ACCEPTED/SEC. 9 GRANTED
Saturday, June 24, 2017CASE ASSIGNED TO POST REGISTRATION PARALEGAL
Thursday, May 11, 2017TEAS SECTION 8 & 9 RECEIVED
Thursday, May 11, 2017TEAS CHANGE OF CORRESPONDENCE RECEIVED
Friday, November 7, 2008NOTICE OF DESIGN SEARCH CODE MAILED
Thursday, December 28, 2006REGISTERED AND RENEWED (FIRST RENEWAL - 10 YRS)
Thursday, December 28, 2006REGISTERED - SEC. 8 (10-YR) ACCEPTED/SEC. 9 GRANTED
Thursday, December 28, 2006ASSIGNED TO PARALEGAL
Monday, December 4, 2006CASE FILE IN TICRS
Wednesday, October 4, 2006REGISTERED - COMBINED SECTION 8 (10-YR) & SEC. 9 FILED
Wednesday, October 4, 2006TEAS SECTION 8 & 9 RECEIVED
Friday, September 13, 2002REGISTERED - SEC. 8 (6-YR) ACCEPTED & SEC. 15 ACK.
Tuesday, July 23, 2002REGISTERED - SEC. 8 (6-YR) & SEC. 15 FILED
Tuesday, July 23, 2002TEAS SECTION 8 & 15 RECEIVED
Tuesday, June 17, 1997REGISTERED-PRINCIPAL REGISTER
Tuesday, March 25, 1997PUBLISHED FOR OPPOSITION
Friday, February 21, 1997NOTICE OF PUBLICATION
Tuesday, December 31, 1996APPROVED FOR PUB - PRINCIPAL REGISTER
Tuesday, December 31, 1996ASSIGNED TO EXAMINER
Thursday, December 12, 1996CORRESPONDENCE RECEIVED IN LAW OFFICE
Thursday, September 5, 1996NON-FINAL ACTION MAILED
Tuesday, August 13, 1996ASSIGNED TO EXAMINER

Related Keywords


best sauce fish seasoning liquid sauces