CULTURE SHOCK Trademark

Trademark Overview


On Tuesday, March 16, 1999, a trademark application was filed for CULTURE SHOCK with the United States Patent and Trademark Office. The USPTO has given the CULTURE SHOCK trademark a serial number of 75661693. The federal status of this trademark filing is ABANDONED - NO STATEMENT OF USE FILED as of Thursday, June 29, 2000. The CULTURE SHOCK trademark is filed in the Staple Food Products category with the following description:

Refrigerated yogurt

General Information


Serial Number75661693
Word MarkCULTURE SHOCK
Filing DateTuesday, March 16, 1999
Status606 - ABANDONED - NO STATEMENT OF USE FILED
Status DateThursday, June 29, 2000
Registration Number0000000
Registration DateNOT AVAILABLE
Mark Drawing1000 - Typeset: Word(s) / letter(s) / number(s)
Published for Opposition DateTuesday, October 5, 1999

Trademark Statements


Goods and ServicesRefrigerated yogurt

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, May 3, 1999
Primary Code030
First Use Anywhere DateNOT AVAILABLE
First Use In Commerce DateNOT AVAILABLE

Trademark Owner History


Party NameNOT AVAILABLE
Party Type20 - Owner at Publication
Legal Entity Type01 - Individual
AddressLawrenceville, GA 30043

Party NameNOT AVAILABLE
Party Type10 - Original Applicant
Legal Entity Type01 - Individual
AddressLawrenceville, GA 30043

Trademark Events


Event DateEvent Description
Tuesday, August 29, 2000ABANDONMENT - NO USE STATEMENT FILED
Tuesday, December 28, 1999NOA MAILED - SOU REQUIRED FROM APPLICANT
Tuesday, October 5, 1999PUBLISHED FOR OPPOSITION
Friday, September 3, 1999NOTICE OF PUBLICATION
Saturday, June 19, 1999APPROVED FOR PUB - PRINCIPAL REGISTER
Friday, June 18, 1999ASSIGNED TO EXAMINER
Friday, June 18, 1999ASSIGNED TO EXAMINER

Related Keywords


shock culture yogurt refrigerated