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Trade mark 923888

Words GRIFFITH LABORATORIES
Image
Image description RING AROUND GLOBE,MERIDIANS,INCOMPLETE
Status removed - not renewed: Renewal fee not paid
Priority date 28 Feb 2002 (Convention)
Classes 1, 29, 30, 39, 42
Kind Figurative
Dates
Renewal due 19 Aug 2022
Registration advertised / published 13 Jan 2005
Entered on Register 20 Dec 2004
Acceptance advertised / published 09 Sep 2004
Acceptance 24 Aug 2004
Filing 19 Aug 2002
Registered from 19 Aug 2002

Owner Address for service
GRIFFITH FOODS INTERNATIONAL INC.
By George Legal

Goods & Services
Class 1: Food thickeners, food emulsifying agents, food stabilisers, chemical substances for preserving foodstuffs, food preservatives, antioxidants for edible fats and oils, and chemicals for use in the manufacture of foods, including sodium caseinate, calcium caseinate, ascorbic acid, sodium iso-ascorbate, iso-ascorbic acid, and monsodium glutamate
Class 29: Soup mixes; protein concentrates to be used as extenders; concentrated meat, poultry and seafood bases used to make stock; edible fat substitutes, dairy alternatives and substitutes; and vegetable shortening
Class 30: Soup mixes; compositions for curing meats; salad dressing
Class 39: Packaging food formulations to the order and specification of others
Class 42: Design and development of food products, including product formulation and sensory evaluation; regulatory evaluation in the nature of reviewing standards and practices to assure compliance with food laws and regulations

Endorsements

Convention details
Date 28 Feb 2002
Number 76/377,930
Country UNITED STATES OF AMERICA
Description Convention priority claimed: 28 February 2002, United States of America, No. 76/377,930 in respect of FOOD THICKENERS, FOOD EMULSIFYING AGENTS, FOOD STABILISERS, FOOD PRESERVATIVES, ANTIOXIDANTS FOR EDIBLE FATS AND OILS, AND CHEMICALS FOR USE IN THE MANUFACTURE OF FOODS, NAMELY, SODIUM CASEINATE, CALCIUM CASEINATE, ASCORBIC ACID, SODIUM ISO-ASCORBATE, ISO-ASCORBIC ACID, AND MONSODIUM GLUTAMATE in class 1, SOUP MIXES; SAUSAGE BINDERS; PROTEIN CONCENTRATES TO BE USED AS EXTENDERS OR MEAT SUBSTITUTES; CONCENTRATED MEAT, POULTRY AND SEAFOOD BASES USED TO MAKE STOCK; EDIBLE FAT SUBSTITUTES, DAIRY ALTERNATIVES AND SUBSTITUTES; AND VEGETABLE SHORTENING in class 29, BATTER MIXES, BREADING MIXES USED AS INGREDIENTS IN PROCESSING FOOD PRODUCTS, STUFFING MIXES, SAUCES, SOUP MIXES, COMPOSITIONS FOR CURING MEATS, MEAT TENDERISERS, MEAT GLAZES, AND SALAD DRESSING; SPICES, SEASONINGS, AND FLAVOURINGS FOR FOODS FOR HUMAN USE; FOOD THICKENERS, FOOD EMULSIFYING AGENTS, AND FOOD STABILISERS FOR USE IN COOKING; FLOURS, YEAST FOOD, PREBAKED SWEETENED CEREAL GRANULES USED AS INGREDIENTS FOR FOODS, RYE SOUR FOR USE IN MAKING RYE BREAD, FLAVOURING ADDITIVES FOR NON-NUTRITIONAL PURPOSES; SUGARS FOR BAKERY PRODUCTS, MARINADES, SAUCES AND GRAVIES in class 30, PACKAGING FOOD FORMULATIONS TO THE ORDER AND SPECIFICATION OF OTHERS in class 40 and DESIGN AND DEVELOPMENT OF FOOD PRODUCTS, NAMELY, PRODUCT FORMULATION AND SENSORY EVALUATION; REGULATORY EVALUATION IN THE NATURE OF REVIEWING STANDARDS AND PRACTICES TO ASSURE COMPLIANCE WITH FOOD LAWS AND REGULATIONS in class 42.

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