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Red unicorn head design

View On IC.GC.CA

ADVERTISED

on 24 Jan 2025

Last Applicant/ Owned by

PURATOS

Industrialaan 25B-1702 Groot-Bijgaarden

Serial Number

2187972 filed on 18^th Jan 2022

Registration Number

TMA1286132 registered on 24^th Jan 2025

Registration expiry Date

18^th Jan 2032

Correspondent Address

ROBIC AGENCE PI S.E.C./ ROBIC IP AGENCY LP

630, boul. René-Lévesque Ouest20e étageMontréal

QUÉBEC

H3B1S6

Red unicorn head design

Trademark usage description

chemical additives for use in the manufacture of food; bacterial preparations for the food industry; food preservative compositions; chemical substanc Read More

Vienna Information

4 . 3 . 9

UnicornsLicornes

4 . 3 . 19

Heads of fabulous animalsTêtes d'animaux fabuleux

29 . 1 . 1

Red, pink, orangeRouge, rose, orangé

Classification Information

Class [001]
Chemical additives for use in the manufacture of food; Bacterial preparations for the food industry; Food preservative compositions; Chemical substances for preserving foodstuffs; Chemical stabilizers for preserving foodstuffs; Emulsifiers for use in the manufacture of foods; Chemical products for the fresh-keeping of food; Chemical sugar substitutes; Chemical substances for use as fat replacements for food, namely, fatty acids, caprenin, inulin, maltodextrin, monoglycerides, diglycerides, olestra, salatrium, carrageenan, gellan gum and xanthan gum; ferments for chemical purposes for use in the manufacture of foodstuffs; Protein based preparations for use in the manufacture of food products; Protein prepared from soya beans for use in the manufacture of foodstuffs; Enzyme preparations for the food industry; Enzyme based preparations for use in flavoring in the bakery industry; Polysaccharides for use in colouring food in the manufacture of foodstuffs; Phenolic resins and unprocessed phenolic resins for use as flavour improvers and enhancers for foodstuffs; Alginates for the food industry; Inulin for the food industry; Casein for the food industry; Lecithin for the food industry; Lipids, glucose, gluten, pectin, cream of tartar, carrageenan, gellan gum, xanthan gum and fat-replacers for use in the manufacture of food and beverages; Dough and (cake) batter conditioners; Dough and (cake) batter stabilizers; Oxidizing agents for flour treatment, namely, azodicarbonamide, potassium bromate and ascorbic acid; Chemical additives for use in the manufacture of flour; Chemical preparations for preserving and improving the texture, freshness, flavour and colour of bakery products intended for industrial and artisanal use; Enzymes, emulsifiers and chemical additives for use in the manufacture of bakery goods, chocolate, pastry and confectionery.

Classification kind code

Class [029]
Preserved fruit and vegetables; Dried fruit and vegetables; Processed nuts; Dried edible fungi; fruit jellies, jams; fruit fillings, fruit pastes and compotes; processed fruits, namely fruit purees and fruit toppings; fruit-based fillings for cakes and pies; pressed fruit pastes and compote; processed fruits being nuts, namely nut butters, nut toppings and nut-based fillings; cover jellies for food and glaze preparations comprised primarily of oils, vegetables, fruit, fruit pectin, alginates or lecithin for culinary purposes, other than confectionery; Eggs, milk and dairy products; plant-based dairy substitutes, non-dairy cream and non-dairy milk; Egg substitutes; edible oils and fats; margarine; dairy-based spreads; vegetable-based spreads; nut-based spreads; fruit-based spreads; spreads based on dairy substitutes; Butter cream and whipped cream; artificial cream and Bavarian cream powders; cream fillings for bakery goods, pastry, cakes and pies; artificial cream fillings for bakery goods, pastry, cakes and pies; buttercream fillings for bakery goods, pastries, cakes and pies.

Classification kind code

Class [030]
Bread, pastry and sugar confectionery; puff pastry and Viennese pastries; croissants, chocolate buns and Danish pastries, in particular Danish pastries made with or on the basis of puff pastry; Flour for food; all-purpose flour; cereal flour; Starches for food; Processed oats and wheat; wheat starch flour; starch syrup for culinary purposes; starch for use in manufacturing food; starch-based thickeners for whipped cream; Texture improvers for bakery goods included in this class, in particular glucose syrup for use as a texture improver for bakery goods; processed cereal-based food to be used as ingredient for the manufacture of other foods; Doughs; cake batter; Dessert mixes; Bread mixes; flour mixes for baking purposes; pastry powder; Icing mixes; Frosting mixes; Farinaceous food pastes; Cake mixes; Biscuit mixes; Muffin mixes; Instant doughnut mixes; Instant pancake mixes; Yeast; Baking powder; Yeast powder; Yeast extracts; baking soda; baking powder; Sourdough; Sourdough for use as a preservative and an ingredient in the manufacture of bread; Food leavening agents; Leaven; Ferments for pastes; Thickening agents for use in cooking; Sugar, natural sweeteners and sugar substitutes; sweet mirror glazes for baked goods; mirror icing; cake frosting; chocolate-based fillings for bakery goods, pastries, cakes and pies; custard-based fillings for bakery goods, pastries, cakes and pies; honey and propolis for human consumption; seasonings; Vanilla flavourings; flavourings for bread and cakes; chocolate flavourings; Bavarian creams, custard, pastry creams, flans and almond paste; coffee, tea and cocoa;; Cocoa, Cocoa powder, Cocoa extracts for human consumption, all for confectionery products; chocolate; chocolate powders, chocolate decorations for cake, chocolate mousses, chocolate pastes, chocolate toppings, chocolate-based spreads, chocolate-based spreads also containing nuts; fruit sauces.

Classification kind code

Mark Details

Serial Number

2187972

Mark Type

Trademark

Legal History

Action Taken	Status
Submitted for opposition 22 on 6^th Sept 2023	Search Recorded
Submitted for opposition 20 on 6^th Sept 2023	Examiner's First Report
Submitted for opposition 135 on 6^th Apr 2023	Amendment to Application
Submitted for opposition 256 on 27^th Mar 2023	Notification of Possible Opposition Sent
Submitted for opposition 48 on 3^rd Jun 2022	Agent Changed
Submitted for opposition 257 on 26^th May 2022	Designation Notification - Madrid Protocol
Submitted for opposition 1 on 26^th May 2022	Created
Submitted for opposition 31 on 26^th May 2022	Formalized
Submitted for opposition 228 on 18^th Jan 2022	International Registration
Submitted for opposition 30 on 18^th Jan 2022	Filed