Who owns the MULTILAC trademark?

The MULTILAC trademark is owned by ARLA FOODS INGREDIENTS AMBA.

What class is the MULTILAC trademark registered in?

The MULTILAC trademark is registered in Class 029 (Meat, fish, poultry, dairy & preserved foods).

What is the serial number for MULTILAC?

The USPTO serial number for MULTILAC is 74340707.

What is the registration number for MULTILAC?

MULTILAC is registered under USPTO registration number 1892260.

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MUL

USPTO Trademark Record

ABANDONED

MULTILAC

SN 74340707·Reg 1892260·Filed Dec 17, 1992

Owner ARLA FOODS INGREDIENTS AMBA

Meat, fish, poultry and game; meat extracts for culinary purposes; preserved, frozen, dried and cooked fruits, vegetables and seaweeds; jellies, jams, compotes; eggs; milk, cheese, butter, yogurt and other milk products; oils and fats for food.

MULTILAC (Serial No. 74340707), Registration No. 1892260, is a abandoned US trademark filed on Dec 17, 1992 by ARLA FOODS INGREDIENTS AMBA. This trademark covers Class 029 (Meat, fish, poultry, dairy & preserved foods).

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MULTILAC (Reg. #1892260) is an abandoned US trademark that was filed in 1992 but has since been abandoned. The mark covers Class 029 (Meat, fish, poultry, dairy & preserved foods). Goods and services include Meat, fish, poultry and game; meat extracts for culinary purposes; preserved, frozen, dried and cooked fruits, vegetable.... The mark faced 1 opposition proceeding during prosecution.

FILED

Dec 17, 1992

SERIAL

74340707

REG#

1892260

REGISTERED

May 02, 1995

Filing Information

StatusABANDONED

Filing DateDec 17, 1992

Serial Number74340707

Registration No.1892260

Registration DateMay 02, 1995

Status DateApr 03, 2020

Published for OppositionSep 06, 1994

Filing Basis & Declarations

Standard Characters ClaimedSection 8 AcceptedSection 15 AcknowledgedTrademark

Full Goods & Services

CLASSES

OFFICE

USPTO

COUNTRY

Class 029Meat, fish, poultry, dairy & preserved foods

US codes: 046

This description is as filed with the USPTO and defines the scope of trademark protection.

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Status History

24 events

CANCELLED SEC. 8 (10-YR)/EXPIRED SECTION 9

Apr 03, 2020

CANCELLED SEC. 8 (10-YR)/EXPIRED SECTION 9

CASE FILE IN TICRS

Jun 28, 2007

CASE FILE IN TICRS

ASSIGNED TO PARALEGAL

Jun 18, 2005

ASSIGNED TO PARALEGAL

REGISTERED - SEC. 8 (10-YR) ACCEPTED/SEC. 9 GRANTED

Jun 18, 2005

REGISTERED - SEC. 8 (10-YR) ACCEPTED/SEC. 9 GRANTED

REGISTERED AND RENEWED (FIRST RENEWAL - 10 YRS)

Jun 18, 2005

REGISTERED AND RENEWED (FIRST RENEWAL - 10 YRS)

PAPER RECEIVED

May 05, 2005

PAPER RECEIVED

REGISTERED - COMBINED SECTION 8 (10-YR) & SEC. 9 FILED

May 05, 2005

REGISTERED - COMBINED SECTION 8 (10-YR) & SEC. 9 FILED

TEAS REVOKE/APP/CHANGE ADDR OF ATTY/DOM REP RECEIVED

Feb 23, 2005

TEAS REVOKE/APP/CHANGE ADDR OF ATTY/DOM REP RECEIVED

ATTORNEY/DOM.REP.REVOKED AND/OR APPOINTED

Feb 23, 2005

ATTORNEY/DOM.REP.REVOKED AND/OR APPOINTED

TEAS CHANGE OF CORRESPONDENCE RECEIVED

Sep 27, 2004

TEAS CHANGE OF CORRESPONDENCE RECEIVED

Sep 10, 2002

TEAS CHANGE OF CORRESPONDENCE RECEIVED

REGISTERED - SEC. 8 (6-YR) ACCEPTED & SEC. 15 ACK.

Jul 07, 2001

REGISTERED - SEC. 8 (6-YR) ACCEPTED & SEC. 15 ACK.

REGISTERED - SEC. 8 (6-YR) & SEC. 15 FILED

Apr 27, 2001

REGISTERED - SEC. 8 (6-YR) & SEC. 15 FILED

REGISTERED-PRINCIPAL REGISTER

May 02, 1995

REGISTERED-PRINCIPAL REGISTER

ASSIGNED TO EXAMINER

Nov 30, 1994

ASSIGNED TO EXAMINER

EXTENSION OF TIME TO OPPOSE RECEIVED

Sep 26, 1994

EXTENSION OF TIME TO OPPOSE RECEIVED

PUBLISHED FOR OPPOSITION

Sep 06, 1994

PUBLISHED FOR OPPOSITION

NOTICE OF PUBLICATION

Aug 05, 1994

NOTICE OF PUBLICATION

APPROVED FOR PUB - PRINCIPAL REGISTER

Apr 24, 1994

APPROVED FOR PUB - PRINCIPAL REGISTER

CORRESPONDENCE RECEIVED IN LAW OFFICE

Mar 15, 1994

CORRESPONDENCE RECEIVED IN LAW OFFICE

FINAL REFUSAL MAILED

Oct 27, 1993

FINAL REFUSAL MAILED

CORRESPONDENCE RECEIVED IN LAW OFFICE

Sep 14, 1993

CORRESPONDENCE RECEIVED IN LAW OFFICE

NON-FINAL ACTION MAILED

Mar 22, 1993

NON-FINAL ACTION MAILED

ASSIGNED TO EXAMINER

Mar 05, 1993

ASSIGNED TO EXAMINER

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