| Serial Number | 99424381 |
| Word Mark | BG FRIENDLY |
| Filing Date | Wednesday, October 1, 2025 |
| Status | 630 - NEW APPLICATION - RECORD INITIALIZED NOT ASSIGNED TO EXAMINER |
| Status Date | Wednesday, October 1, 2025 |
| Registration Number | 0000000 |
| Registration Date | NOT AVAILABLE |
| Mark Drawing | 4 - Illustration: Drawing with word(s) / letter(s) / number(s) in Block form |
| Published for Opposition Date | NOT AVAILABLE |
| Goods and Services | The certification mark, as used by authorized restaurants, certifies that restaurant services meet standards for blood glucose-friendly dining, including: (1) nutritional disclosure for menu items including preparation methods, marinades, glazes, sauces, dressings, condiments, toppings, and beverage additions, identifying total carbohydrates, fiber, added sugars, protein, and fat; (2) identification of all sugars and sweeteners in preparations and finishing elements; (3) menu designation of qualifying items noting sugar-containing elements removable upon request; (4) staff training on blood glucose impact of foods and preparation methods; (5) sugar-free alternatives for dressings, sauces, and beverage modifications; (6) minimum qualifying items meeting carbohydrate-to-fiber ratios and limited added sugar standards; (7) periodic audits; and (8) accurate menu descriptions reflecting actual preparation including sugar-containing components. |
| Certification Mark Statement | The certification mark, as used or intended to be used by persons authorized by the certifier, certifies or is intended to certify that the goods/services provided have The certification mark, as used or intended to be used by persons authorized by the certifier, certifies or is intended to certify that the goods/services provided have The certification mark, as used or intended to be used by authorized restaurants, certifies that the restaurant services meet the applicant's standards for blood glucose-friendly dining, including: (1) complete nutritional disclosure for all menu items including preparation methods, marinades, glazes, sauces, dressings, condiments, toppings, garnishes, and beverage additions, with identification of total carbohydrates, dietary fiber, added sugars from all sources, protein, and fat; (2) transparent identification of all sugars and sweeteners in base preparations and finishing elements; (3) menu designation of qualifying items with notation of sugar-containing elements that may be removed upon request; (4) staff training on blood glucose impact of foods, preparation methods, and customization options; (5) availability of sugar-free alternatives for dressings, sauces, and beverage modifications; (6) minimum qualifying menu items meeting standards for carbohydrate-to-fiber ratios and limited added sugars; (7) periodic compliance audits; and (8) accurate menu descriptions reflecting actual preparation including all sugar-containing components. |
| International Class | B - |
| US Class Codes | B |
| Class Status Code | 6 - Active |
| Class Status Date | Wednesday, October 1, 2025 |
| Primary Code | B |
| First Use Anywhere Date | NOT AVAILABLE |
| First Use In Commerce Date | NOT AVAILABLE |
| Party Name | NOT AVAILABLE |
| Party Type | 10 - Original Applicant |
| Legal Entity Type | 01 - Individual |
| Address | Georgetown, TX 78628 |
| Event Date | Event Description |
| Wednesday, October 1, 2025 | NEW APPLICATION ENTERED |
| Wednesday, October 1, 2025 | APPLICATION FILING RECEIPT MAILED |