MOCHIRELLA Trademark

Trademark Overview


On Tuesday, March 18, 2025, a trademark application was filed for MOCHIRELLA with the United States Patent and Trademark Office. The USPTO has given the MOCHIRELLA trademark a serial number of 99090019. The federal status of this trademark filing is RESPONSE AFTER NON-FINAL ACTION - ENTERED as of Wednesday, December 10, 2025. This trademark is owned by TZONG HSIN FOODS CO., LTD.. The MOCHIRELLA trademark is filed in the Staple Food Products category with the following description:

Pounded sticky rice cake (mochi); Stuffing mixes containing bread; Chocolate fillings for bakery products; Buttercream fillings for bakery products; Custard-based fillings for bakery products; glutinous rice-based fillings for bakery products; Sweet bean paste; Spices; Cocoa-based condiments and seasonings for food and drink; Pastries; Sweets; Sugar topping syrup; Cereal-based snack food; Frozen dough; Preparations for stiffening whipped cream, namely, cornstarch; Tea powder, namely, powders used in the preparation of tea-based beverages; Chocolate products, namely, chocolate-based ingredients for use in bakery products; Food leavening agents, namely, leaven; Sugar; Honey; Baking powder; Dessert pudding powder; Frozen tart shells
mochirella

General Information


Serial Number99090019
Word MarkMOCHIRELLA
Filing DateTuesday, March 18, 2025
Status661 - RESPONSE AFTER NON-FINAL ACTION - ENTERED
Status DateWednesday, December 10, 2025
Registration Number0000000
Registration DateNOT AVAILABLE
Mark Drawing3 - Illustration: Drawing or design which also includes word(s) / letter(s) / number(s)
Published for Opposition DateNOT AVAILABLE

Trademark Statements


Translation of Words in MarkThe wording "MOCHIRELLA" has no meaning in a foreign language.
Description of MarkThe mark consists of the stylized wording "MOCHIRELLA" above four Chinese characters.
Goods and ServicesPounded sticky rice cake (mochi); Stuffing mixes containing bread; Chocolate fillings for bakery products; Buttercream fillings for bakery products; Custard-based fillings for bakery products; glutinous rice-based fillings for bakery products; Sweet bean paste; Spices; Cocoa-based condiments and seasonings for food and drink; Pastries; Sweets; Sugar topping syrup; Cereal-based snack food; Frozen dough; Preparations for stiffening whipped cream, namely, cornstarch; Tea powder, namely, powders used in the preparation of tea-based beverages; Chocolate products, namely, chocolate-based ingredients for use in bakery products; Food leavening agents, namely, leaven; Sugar; Honey; Baking powder; Dessert pudding powder; Frozen tart shells
NOT AVAILABLEThe non-Latin characters in the mark transliterate to "MÁ JÍ", "RUÌ", and "LA" and this means "CLOSE FRIEND", "LUCKY", and "TO PULL" in English.

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 DateTuesday, March 18, 2025
Primary Code030
First Use Anywhere DateNOT AVAILABLE
First Use In Commerce DateNOT AVAILABLE

Trademark Owner History


Party NameTZONG HSIN FOODS CO., LTD.
Party Type10 - Original Applicant
Legal Entity Type99 - Other
AddressTaichung City 40252
TW

Trademark Events


Event DateEvent Description
Tuesday, March 18, 2025APPLICATION FILING RECEIPT MAILED
Tuesday, March 18, 2025NEW APPLICATION ENTERED
Wednesday, August 6, 2025NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
Wednesday, August 6, 2025NOTICE OF DESIGN SEARCH CODE E-MAILED
Monday, August 18, 2025ASSIGNED TO EXAMINER
Friday, September 12, 2025NON-FINAL ACTION WRITTEN
Friday, September 12, 2025NON-FINAL ACTION E-MAILED
Friday, September 12, 2025NOTIFICATION OF NON-FINAL ACTION E-MAILED
Wednesday, December 10, 2025TEAS RESPONSE TO OFFICE ACTION RECEIVED
Wednesday, December 10, 2025CORRESPONDENCE RECEIVED IN LAW OFFICE
Wednesday, December 10, 2025TEAS/EMAIL CORRESPONDENCE ENTERED