Trademark Overview
On Wednesday, May 13, 2026, a trademark application was filed for SAMA with the United States Patent and Trademark Office. The USPTO has given the SAMA trademark a serial number of 99821232. The federal status of this trademark filing is NEW APPLICATION - RECORD INITIALIZED NOT ASSIGNED TO EXAMINER as of Wednesday, May 13, 2026. This trademark is owned by Planet Distribution. The SAMA trademark is filed in the Meat & Processed Food Products, Staple Food Products, and Light Beverage Products categories with the following description:
Pickles; Spicy pickles; Pickled vegetables; Pickled jalapeños; Pickled onions; Pickled peppers; Pickled hot peppers; Baked beans; Dried beans; Processed beans; Cooked beans; Canned beans; Processed grape leaves; Eggplant paste; Aubergine paste; Tomato paste; Dried lentils; Frozen vegetables; Sheep cheese; Feta cheese; Processed cheese; Cream cheese; Yogurt; Yogurt drinks; Greek yogurt; Seasoned nuts; Canned meat; Canned cooked meat; Luncheon meats, canned; Canned tuna; Canned sardines; White pudding; Kefir; Processed olives; Tinned olives; Preserved olives; Olive pastes; Falafel; Hummus; Baba ghanoush; Frozen fruits; Frozen seafood; Frozen meat; Frozen poultry; Frozen french fries; Canned vegetables; Vegetables, canned; Corn oil for food; Sesame oil for food; Sunflower oil for food; Processed garbanzo beans; Ready to eat meals consisting primarily of vegetables
Fruit juice; Orange juice; Apple juice; Pomegranate juice; Mango juice; Peach juice; Fruit juice beverages; Guava juice; Non-alcoholic malt drinks; Syrups for making fruit-flavored drinks
Coffee beans; Roasted coffee beans; Ground coffee beans; Bread; Pastry; Tomato sauce; Pizza; Pizza sauce; Burghul; Tea; Herbal tea; Herbal teas; Chamomile tea; Sage tea; Zaatar spice blend; Dough; Phyllo dough; Filo dough; Bread dough; Cookies; Spices; Sumac spice; Flavored, sweetened gelatin desserts; Crème caramel; Chocolate; Gummy candies; Dried mint; Rice; Pasta; Vermicelli; Ready-to-eat meals consisting primarily of rice
