STAY BUFF WITH PROTEIN DUST Trademark
Trademark Overview
On Friday, May 10, 2024, a trademark application was filed for STAY BUFF WITH PROTEIN DUST with the United States Patent and Trademark Office. The USPTO has given the STAY BUFF WITH PROTEIN DUST trademark a serial number of 98544386. The federal status of this trademark filing is NEW APPLICATION - RECORD INITIALIZED NOT ASSIGNED TO EXAMINER as of Friday, May 10, 2024. The STAY BUFF WITH PROTEIN DUST trademark is filed in the Staple Food Products category with the following description:
Brittle; Bases for bakery goods; Bubble gum; Dried mint
General Information
| Serial Number | 98544386 |
| Word Mark | STAY BUFF WITH PROTEIN DUST |
| Filing Date | Friday, May 10, 2024 |
| Status | 630 - NEW APPLICATION - RECORD INITIALIZED NOT ASSIGNED TO EXAMINER |
| Status Date | Friday, May 10, 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 | Brittle; Bases for bakery goods; Bubble gum; Dried mint |
Classification Information
| 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, May 10, 2024 |
| Primary Code | 030 |
| First Use Anywhere Date | Friday, March 29, 2024 |
| First Use In Commerce Date | Friday, March 29, 2024 |
Trademark Owner History
| Party Name | NOT AVAILABLE |
| Party Type | 10 - Original Applicant |
| Legal Entity Type | 01 - Individual |
| Address | Leander, TX 78641 |
Trademark Events
| Event Date | Event Description |
| Friday, May 10, 2024 | NEW APPLICATION ENTERED |
| Friday, May 10, 2024 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED |
