ELATIONS

ELATIONS European Union Trademark Information

Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams; eggs, milk and milk products; edible oils and fats; salad dressings; preserves.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 (except salad dressings); spices; ice.Beers; mineral and aerated waters and other non-alcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages.Pharmaceutical, veterinary and sanitary preparations; dietetic substances adapted for medical use, food for babies; plasters, materials for dressings; material for stopping teeth, dental wax; disinfectants; preparations for destroying vermin; fungicides, herbicides.

Words that describe this mark

meat     fish     poultry   game   meat   extracts   preserved     dried   cooked   fruits   vegetables   jellies     jams   eggs     milk   milk   products   edible   oils   fats   salad   dressings   preservescoffee     tea     cocoa     sugar     rice    
On Friday, December 22, 2000, an european community trademark registration was filed for ELATIONS by Alton Johnson ********, ******** **** **** ****. The OHIM has given the trademark application number of 002015279. The current status of this trademark filing is Registered. The correspondent listed for ELATIONS is STOBBS   of   Building 1000 Cambridge Research Park, Cambridge, Cambridgeshire GB CB25 9PD . The ELATIONS trademark is filed in the category of Meats and Processed Food Products , Staple Food Products , Light Beverage Products , Pharmaceutical Products .
Word Mark: ELATIONS
Status/
Status Date:
Registered
Friday, August 02, 2002
Application Number: 002015279
Filing Date: Friday, December 22, 2000
Registration Date: Thursday, June 20, 2002
Type of Mark: Word
Kind of Mark: Individual
Mark Distinctiveness: Yes
Filing Language: Not Available
Secondary Language: France
Last Applicant/Owner:
ALTON JOHNSON
********
******** **** **** ****
Correspondent:
Building 1000 Cambridge Research Park
Cambridge Cambridgeshire
GB CB25 9PD

Classification Information

Class Code: 029
Class Description: Meats and Processed Food Products
Goods & Services: Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams; eggs, milk and milk products; edible oils and fats; salad dressings; preserves.
Class Code: 030
Class Description: Staple Food Products
Goods & Services: 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 (except salad dressings); spices; ice.
Class Code: 032
Class Description: Light Beverage Products
Goods & Services: Beers; mineral and aerated waters and other non-alcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages.
Class Code: 005
Class Description: Pharmaceutical Products
Goods & Services: Pharmaceutical, veterinary and sanitary preparations; dietetic substances adapted for medical use, food for babies; plasters, materials for dressings; material for stopping teeth, dental wax; disinfectants; preparations for destroying vermin; fungicides, herbicides.

Trademark Record History

Status Date: Record Status Description
7/15/2010 D.1 Renewal of a mark - Trade mark renewed
11/23/2006 Representative - Change of name and professional address - Published
6/11/2007 Proprietor - Change of name and address - Published
7/2/2007 Proprietor - Total transfers - Published
3/31/2011 Representative - Change of name and professional address - Published
8/10/2011 Proprietor - Change of name and address - Published
1/20/2016 Representative - Replacement of representative - Published
1/21/2016 Proprietor - Total transfers - Published
9/28/2018 Representative - Change of name and professional address - Published

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