Application Number 2903343 (Class 29)
Application Number:2903343
Status:
UNKNOWN
Class:29
Applicant: PELLAGIC FOODS INGREDIENTS PVT. LTD.
Filing Date:Mon, 16 Feb 2015
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Trademark Information
| Trademark | |
| Trademark Type | Wordmark |
| Class | 29 |
| Application Number | 2903343 |
| Nature/Scope of business | Tomato juice for cooking, Tomato purée, Fruit pulp, Jams, Jellies for food, Fruits, tinned [canned], Vegetable Juices for cooking, Sausages, Preparations for stiffening, Whipped cream. |
| Publication | In Journal No. 1750 |
| Status | UNKNOWN |
| Applicant: | PELLAGIC FOODS INGREDIENTS PVT. LTD. |
| Applicant Address | A-301, Sorina Building, 7th Block, Koramangala, Bangalore - 560030, Karnataka. Manufacturers and Traders |
| Jurisdiction | CHENNAI |
| Agent | NADAR VENNILA |
| Agent Address | C-102, Calypso, Bloomfield, Amit Enterprises Housing,Nr. Gold Gym, NH-4, Mumbai-Bangalore Highway,Sinhagad Road, Ambegaon (BK), Pune-411 046 |
Frequently Asked Questions
What is the status of trademark application number 2903343? ▾
The trademark application number 2903343 is currently marked as "UNKNOWN" in the official trademark registry.
Who is the owner of trademark application number 2903343? ▾
The trademark application number 2903343 is owned by PELLAGIC FOODS INGREDIENTS PVT. LTD..
Which class does trademark application number 2903343 belong to? ▾
Trademark application number 2903343 is filed under Class 29, which relates to the specified goods and services.
Who is the trademark agent for application 2903343? ▾
The trademark agent associated with application number 2903343 is NADAR VENNILA.
Was trademark application number 2903343 published in the journal? ▾
Yes, trademark application number 2903343 was published in Journal No. 1750.
What is trademark application number 2903343? ▾
Trademark application number 2903343 relates to "Tomato juice for cooking, Tomato purée, Fruit pulp, Jams, Jellies for food, Fruits, tinned [canned], Vegetable Juices for cooking, Sausages, Preparations for stiffening, Whipped cream.".
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