Trademark Overview
On Monday, November 17, 2025, a trademark application was filed for FOOD INTELLIGENCE ECONOMY with the United States Patent and Trademark Office. The USPTO has given the FOOD INTELLIGENCE ECONOMY trademark a serial number of 99500562. The federal status of this trademark filing is NEW APPLICATION - RECORD INITIALIZED NOT ASSIGNED TO EXAMINER as of Monday, November 17, 2025. This trademark is owned by The Rockefeller Foundation. The FOOD INTELLIGENCE ECONOMY trademark is filed in the Computer & Software Services & Scientific Services and Medical & Beauty Services & Agricultural Services categories with the following description:
Artificial intelligence as a service (AIAAS) services featuring software using artificial intelligence (AI) for providing analytical tools for the qualitative analysis of food and the health and nutritional advantages or disadvantages for human diet, agriculture and the food industry for purposes of general nutrition, and for the qualitative analysis of the biochemical composition and function of food for use in public health intervention, food quality, ingredient discovery and selection, product development, dietary and agricultural guidelines, meal formulation, food labeling, and food security; Software as a service (SAAS) services featuring software for providing analytical tools for the qualitative analysis of food and the health and nutritional advantages or disadvantages for human diet, agriculture and the food industry for purposes of general nutrition, and for the qualitative analysis of the biochemical composition and function of food for use in public health intervention, foo...
Dietary and nutritional guidance; Providing nutritional information about food in the nature of a public online database consisting of medical and biomedical information relating to the biochemical composition and function of food and health and nutritional advantages or disadvantages of food based on the biochemical composition and function of food for purposes of general nutrition, as well as the biochemical composition and function of food for purposes relating to public health intervention, food quality, ingredient discovery and selection, product development, dietary and agricultural guidelines, meal formulation, food labeling, and food security
