HY 'N DRY trademark

HY 'N DRY - Trademark Information

Trademark by SAPUTO DAIRY FOODS USA, LLC

The HY 'N DRY trademark was assigned a Serial Number #72132225 – by the United States Patent and Trademark Office (USPTO). Trademark Serial Number is a unique ID to identify the HY 'N DRY mark in USPTO. The HY 'N DRY mark is filed in the category of Tea, rice, bread, spices, ice. The legal correspondent for HY 'N DRY trademark is Matthew W. Walch, Latham & Watkins LLP, 330 North Wabash Avenue, Suite 2800, Chicago, ILLINOIS UNITED STATES 60611. The current status of the HY 'N DRY filing is The registration has been renewed.

Based on SAPUTO DAIRY FOODS USA, LLC, the HY 'N DRY trademark is used in the following business: Liquid Imitation Whipping Cream Adapted for Making Toppings, Pie Fillings, Custards, Cream Fills Between Layers of Layer Cakes, and as an Ingredient in Butter or Cream Icings and in Cheese Cakes.

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SERIAL NUMBER
72132225
WORD MARK
HY 'N DRY
CURRENT STATUS
The registration has been renewed.
STATUS DATE
Monday, April 29, 2013
FILING DATE
Friday, November 17, 1961
PRIORITY-CLAIM INTERNATIONAL FILING DEADLINE:

May 17, 1962
(PRIORITY CLAIM MUST BE FILED WITHIN SIX MONTHS OF FOREIGN FILING)
Trademarks are territorial. US trademark registration will not protect your trademark in a foreign country. If you have plan to protect your trademark internationally, see more options below :
REGISTRATION NUMBER
743071
REGISTER TYPE
Principal
TRADEMARK OWNER
2711 NORTH HASKELL AVENUE,SUITE 3400, DALLAS, TEXAS UNITED STATES 75204
Owner Type: LIMITED LIABILITY COMPANY
TRADEMARK CORRESPONDENT
Latham & Watkins LLP, 330 North Wabash Avenue, Suite 2800, Chicago, ILLINOIS UNITED STATES 60611
Trademark Classification Information
CLASS INFO
Class 030 - Tea, rice, bread, spices, ice

First Use Anywhere:
First Use in Commerce:
Trademark Goods and Services Description
DESCRIPTION
Class 030 - Liquid Imitation Whipping Cream Adapted for Making Toppings, Pie Fillings, Custards, Cream Fills Between Layers of Layer Cakes, and as an Ingredient in Butter or Cream Icings and in Cheese Cakes

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Current Status:

The registration has been renewed.

4/29/2013