KOLD KIST Trademark
Trademark Overview
On Wednesday, January 31, 1940, a trademark application was filed for KOLD KIST with the United States Patent and Trademark Office. The USPTO has given the KOLD KIST trademark a serial number of 71428078. The federal status of this trademark filing is EXPIRED as of Friday, January 10, 1986. This trademark is owned by KOLD KIST, INC.. The KOLD KIST trademark is filed in the Meat & Processed Food Products category with the following description:
FROZEN FRESH COOKED MEATS INCLUDING BEEF STEW, LAMB STEW, SWISS STYLE STEAK, SPAGHETTI AND MEAT BALLS, CHOP SUEY, CHICKEN AND NOODLES, FISH, FOWL, AND VEGETABLES
General Information
Serial Number | 71428078 |
Word Mark | KOLD KIST |
Filing Date | Wednesday, January 31, 1940 |
Status | 900 - EXPIRED |
Status Date | Friday, January 10, 1986 |
Registration Number | 0392582 |
Registration Date | Tuesday, January 6, 1942 |
Mark Drawing | 5000 - Drawing with word(s) / letter(s) / number(s) in Stylized form |
Published for Opposition Date | NOT AVAILABLE |
Trademark Statements
Disclaimer | THE WORD "KOLD" BEING DISCLAIMED APART FROM THE MARK AS SHOWN. |
Goods and Services | FROZEN FRESH COOKED MEATS INCLUDING BEEF STEW, LAMB STEW, SWISS STYLE STEAK, SPAGHETTI AND MEAT BALLS, CHOP SUEY, CHICKEN AND NOODLES, FISH, FOWL, AND VEGETABLES |
Classification Information
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 | 9 - Expired |
Class Status Date | Tuesday, March 1, 1983 |
Primary Code | 046 |
First Use Anywhere Date | Monday, December 18, 1939 |
First Use In Commerce Date | Monday, December 18, 1939 |
Trademark Owner History
Party Name | KOLD KIST, INC. |
Party Type | 37 - New Owner After Registration |
Legal Entity Type | 99 - Other |
Address | NOT AVAILABLE |
Trademark Events
Event Date | Event Description |
Friday, January 10, 1986 | EXPIRED SEC. 9 |