EAT A CUP EMOZIONA IL CAFFE Trademark

Trademark Overview


On Thursday, March 13, 2003, a trademark application was filed for EAT A CUP EMOZIONA IL CAFFE with the United States Patent and Trademark Office. The USPTO has given the EAT A CUP EMOZIONA IL CAFFE trademark a serial number of 76496809. The federal status of this trademark filing is CANCELLED - SECTION 8 as of Friday, September 21, 2012. This trademark is owned by Frima Vafler A/S. The EAT A CUP EMOZIONA IL CAFFE trademark is filed in the Houseware & Glass Products and Staple Food Products categories with the following description:

CUPS, NOT OF PRECIOUS METAL

FLOUR AND PREPARATIONS MADE FROM CEREALS, BREAD, PASTRY, WAFFLES AND EDIBLE CUPS MADE OF WAFFLES
eat a cup emoziona il caffe

General Information


Serial Number76496809
Word MarkEAT A CUP EMOZIONA IL CAFFE
Filing DateThursday, March 13, 2003
Status710 - CANCELLED - SECTION 8
Status DateFriday, September 21, 2012
Registration Number2986779
Registration DateTuesday, August 23, 2005
Mark Drawing3000 - Illustration: Drawing or design which also includes word(s) / letter(s) / number(s)
Published for Opposition DateTuesday, May 31, 2005

Trademark Statements


Disclaimer with Predetermined Text"EAT A CUP"
Goods and ServicesCUPS, NOT OF PRECIOUS METAL
Goods and ServicesFLOUR AND PREPARATIONS MADE FROM CEREALS, BREAD, PASTRY, WAFFLES AND EDIBLE CUPS MADE OF WAFFLES
Translation of Words in MarkApplicant asserts that the words "emoziona il caffe" on the mark mean "sense the coffee".

Classification Information


International Class021 - Household or kitchen utensils and containers; combs and sponges; brushes (except paint brushes); brush-making materials; articles for cleaning purposes; steel-wool; unworked or semi-worked glass (except glass used in building); glassware, porcelain and earthenware not included in other classes.
US Class Codes002, 013, 023, 029, 030, 033, 040, 050
Class Status Code2 - Sec. 8 - Entire Registration
Class Status DateFriday, September 21, 2012
Primary Code021
First Use Anywhere DateNOT AVAILABLE
First Use In Commerce DateNOT AVAILABLE

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 Code2 - Sec. 8 - Entire Registration
Class Status DateFriday, September 21, 2012
Primary Code030
First Use Anywhere DateNOT AVAILABLE
First Use In Commerce DateNOT AVAILABLE

Trademark Owner History


Party NameFrima Vafler A/S
Party Type30 - Original Registrant
Legal Entity Type03 - Corporation
Address8381 Tilst
DK

Party NameFrima Vafler A/S
Party Type20 - Owner at Publication
Legal Entity Type03 - Corporation
Address8381 Tilst
DK

Party NameFrima Vafler A/S
Party Type10 - Original Applicant
Legal Entity Type03 - Corporation
Address8381 Tilst
DK

Trademark Events


Event DateEvent Description
Friday, September 21, 2012CANCELLED SEC. 8 (6-YR)
Tuesday, August 23, 2005REGISTERED-PRINCIPAL REGISTER
Tuesday, May 31, 2005PUBLISHED FOR OPPOSITION
Wednesday, May 11, 2005NOTICE OF PUBLICATION
Wednesday, February 16, 2005LAW OFFICE PUBLICATION REVIEW COMPLETED
Monday, February 14, 2005ASSIGNED TO LIE
Tuesday, February 8, 2005APPROVED FOR PUB - PRINCIPAL REGISTER
Monday, February 7, 2005AMENDMENT FROM APPLICANT ENTERED
Wednesday, January 12, 2005CORRESPONDENCE RECEIVED IN LAW OFFICE
Wednesday, January 12, 2005PAPER RECEIVED
Wednesday, September 1, 2004INQUIRY AS TO SUSPENSION MAILED
Tuesday, August 31, 2004SU - SUSPENSION INQUIRY - WRITTEN
Monday, August 16, 2004REPORT COMPLETED SUSPENSION CHECK CASE STILL SUSPENDED
Friday, March 12, 2004LETTER OF SUSPENSION MAILED
Tuesday, February 24, 2004CORRESPONDENCE RECEIVED IN LAW OFFICE
Tuesday, February 24, 2004PAPER RECEIVED
Friday, August 29, 2003NON-FINAL ACTION MAILED
Tuesday, August 26, 2003ASSIGNED TO EXAMINER
Wednesday, May 21, 2003CORRESPONDENCE RECEIVED IN LAW OFFICE
Monday, June 16, 2003CASE FILE IN TICRS
Wednesday, May 21, 2003PAPER RECEIVED