EGGFIELD Trademark
Trademark Overview
On Tuesday, November 8, 2022, a trademark application was filed for EGGFIELD with the United States Patent and Trademark Office. The USPTO has given the EGGFIELD trademark a serial number of 79362787. The federal status of this trademark filing is APPROVED FOR PUBLICATION as of Thursday, November 21, 2024. This trademark is owned by Field Food AG. The EGGFIELD trademark is filed in the Chemical Products, Meat & Processed Food Products, and Staple Food Products categories with the following description:
Bread; pastries; confectionary, namely, candy, chocolate, cookies; baked goods, namely, fruit cakes, vegetable cakes, quiches, sweet pastries, sponge cakes, pies, cakes, muffins, waffles, crepes, pancakes, cookies, meringue, cream cakes, dessert soufflés; ice cream; pasta and noodles; spaetzle pasta; breadcrumb coatings; yeast, baking powder and food flavorings, other than essential oils; marinades; food seasonings; hot sauce; cold sauces in the form of salad dressings, mayonnaise, mayonnaise substitutes being egg- and dairy free mayonnaise, hollandaise sauce, dipping sauces; food starches; protein blends and flours in the form of protein or protein-enriched flour
Eggs; egg product and egg substitute for use in baked goods, namely, sweet pastries, pastries, sponge cakes, pies, cakes, muffins, waffles, crêpes, pancakes, cookies, meringue, cream cakes; egg product and egg substitute for use in long-life baked goods, namely, crispbread, saltstick bread, shortbread, crackers, pretzel sticks, honey cake, wafer gingerbread, gingerbread, Russian bread, sponge cake, baked wafers, rusks, macarons, wafer biscuits, nut corner cakes, nutcracker cakes, Florentine cookies; egg product and egg substitute for use in dessert products, namely, ice cream, dessert mousse; egg product and egg substitute for use in bakery product components, namely, fruit creams, pie fillings; egg product and egg substitute for use in pasta, noodles, spaetzle, quiche, casseroles, breadcrumb coatings, cocktails, alcoholic beverages, vegan beverages, vegetarian beverages; egg product and egg substitute for use in margarine substitutes, margarine, marinades, dressings, salad dressings,...
Plant-based, fungus-based, and fermentation-based proteins for the food industry; plant-based, fungus-based and fermentation-based extracts for the food industry; plant-based, fungus-based, and fermentation-based extracts with binding, gelling, emulsifying and foaming characteristics for the food industry; plant-based, fungus-based, or fermentation-based substances, namely, proteins, exo-proteins, polysaccharides, and exo-polysaccharides used in the food industry as substitutes for methylcellulose, gellan, xanthan or other gelling substances
General Information
| Serial Number | 79362787 |
| Word Mark | EGGFIELD |
| Filing Date | Tuesday, November 8, 2022 |
| Status | 680 - APPROVED FOR PUBLICATION |
| Status Date | Thursday, November 21, 2024 |
| 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 |
Trademark Statements
| Goods and Services | Bread; pastries; confectionary, namely, candy, chocolate, cookies; baked goods, namely, fruit cakes, vegetable cakes, quiches, sweet pastries, sponge cakes, pies, cakes, muffins, waffles, crepes, pancakes, cookies, meringue, cream cakes, dessert soufflés; ice cream; pasta and noodles; spaetzle pasta; breadcrumb coatings; yeast, baking powder and food flavorings, other than essential oils; marinades; food seasonings; hot sauce; cold sauces in the form of salad dressings, mayonnaise, mayonnaise substitutes being egg- and dairy free mayonnaise, hollandaise sauce, dipping sauces; food starches; protein blends and flours in the form of protein or protein-enriched flour |
| Goods and Services | Eggs; egg product and egg substitute for use in baked goods, namely, sweet pastries, pastries, sponge cakes, pies, cakes, muffins, waffles, crêpes, pancakes, cookies, meringue, cream cakes; egg product and egg substitute for use in long-life baked goods, namely, crispbread, saltstick bread, shortbread, crackers, pretzel sticks, honey cake, wafer gingerbread, gingerbread, Russian bread, sponge cake, baked wafers, rusks, macarons, wafer biscuits, nut corner cakes, nutcracker cakes, Florentine cookies; egg product and egg substitute for use in dessert products, namely, ice cream, dessert mousse; egg product and egg substitute for use in bakery product components, namely, fruit creams, pie fillings; egg product and egg substitute for use in pasta, noodles, spaetzle, quiche, casseroles, breadcrumb coatings, cocktails, alcoholic beverages, vegan beverages, vegetarian beverages; egg product and egg substitute for use in margarine substitutes, margarine, marinades, dressings, salad dressings, mayonnaise, mayonnaise substitutes, cold sauces, hot sauces, dipping sauces; egg product and egg substitute for use as a stabilizer of fat and water mixtures; unflavored and unsweetened gelatin substitutes, namely, plant-based, fungus-based and fermentation-based extracts for culinary purposes [food additives for non-industrial use]; egg-based mousse; milk-based mousse; egg-based bakery components in the form of mixes for bakery goods; milk-based bakery components in the form of mixes for bakery goods; egg substitute in the form of scrambled eggs, fried eggs; plant-based food products, namely, legume-based and tuber-based meat substitutes |
| Pseudo Mark | EGG FIELD |
| Goods and Services | Plant-based, fungus-based, and fermentation-based proteins for the food industry; plant-based, fungus-based and fermentation-based extracts for the food industry; plant-based, fungus-based, and fermentation-based extracts with binding, gelling, emulsifying and foaming characteristics for the food industry; plant-based, fungus-based, or fermentation-based substances, namely, proteins, exo-proteins, polysaccharides, and exo-polysaccharides used in the food industry as substitutes for methylcellulose, gellan, xanthan or other gelling substances |
Classification Information
| International Class | 001 - Chemicals used in industry, science and photography, as well as in agriculture, horticulture and forestry; unprocessed artificial resins; unprocessed plastics; manures; fire extinguishing compositions; tempering and soldering preparations; chemical substances for preserving foodstuffs; tanning substances; adhesives used in industry. |
| US Class Codes | 001, 005, 006, 010, 026, 046 |
| Class Status Code | 6 - Active |
| Class Status Date | Friday, February 17, 2023 |
| Primary Code | 001 |
| First Use Anywhere Date | NOT AVAILABLE |
| First Use In Commerce Date | NOT AVAILABLE |
| International Class | 029 - Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs, milk and milk products; edible oils and fats. |
| US Class Codes | 046 |
| Class Status Code | 6 - Active |
| Class Status Date | Friday, February 17, 2023 |
| Primary Code | 029 |
| First Use Anywhere Date | NOT AVAILABLE |
| First Use In Commerce Date | NOT AVAILABLE |
| International Class | 030 - 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 Codes | 046 |
| Class Status Code | 6 - Active |
| Class Status Date | Friday, February 17, 2023 |
| Primary Code | 030 |
| First Use Anywhere Date | NOT AVAILABLE |
| First Use In Commerce Date | NOT AVAILABLE |
Trademark Owner History
| Party Name | Field Food AG |
| Party Type | 10 - Original Applicant |
| Legal Entity Type | 25 - NOT AVAILABLE |
| Address | CH |
Trademark Events
| Event Date | Event Description |
| Thursday, February 16, 2023 | SN ASSIGNED FOR SECT 66A APPL FROM IB |
| Friday, February 17, 2023 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED |
| Tuesday, February 21, 2023 | APPLICATION FILING RECEIPT MAILED |
| Wednesday, August 23, 2023 | ASSIGNED TO EXAMINER |
| Thursday, August 24, 2023 | NON-FINAL ACTION WRITTEN |
| Friday, August 25, 2023 | NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW |
| Friday, September 15, 2023 | REFUSAL PROCESSED BY MPU |
| Friday, September 15, 2023 | NON-FINAL ACTION MAILED - REFUSAL SENT TO IB |
| Wednesday, October 11, 2023 | REFUSAL PROCESSED BY IB |
| Wednesday, March 13, 2024 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| Wednesday, March 13, 2024 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| Wednesday, March 13, 2024 | TEAS RESPONSE TO OFFICE ACTION RECEIVED |
| Saturday, June 8, 2024 | FINAL REFUSAL WRITTEN |
| Saturday, June 8, 2024 | FINAL REFUSAL E-MAILED |
| Saturday, June 8, 2024 | NOTIFICATION OF FINAL REFUSAL EMAILED |
| Sunday, July 14, 2024 | NOTIFICATION OF POSSIBLE OPPOSITION CREATED, TO BE SENT TO IB |
| Monday, July 15, 2024 | NOTIFICATION OF POSSIBLE OPPOSITION SENT TO IB |
| Saturday, August 3, 2024 | NOTIFICATION OF POSSIBLE OPPOSITION - PROCESSED BY IB |
| Thursday, November 21, 2024 | EXAMINERS AMENDMENT -WRITTEN |
| Thursday, November 21, 2024 | NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED |
| Thursday, November 21, 2024 | EXAMINERS AMENDMENT E-MAILED |
| Thursday, November 21, 2024 | APPROVED FOR PUB - PRINCIPAL REGISTER |
| Thursday, November 21, 2024 | EXAMINER'S AMENDMENT ENTERED |
