Trademark: OFOOD 2404107
Word
OFOOD
Device Descrption:
CURL WITH WORD
ID
2404107
Trademark Type
Figurative
Status
Protected: Registered/protected
Application Date
03 July 2023
Registration Date
03 July 2023
Renewal Date
03 July 2033
Owner(s)
Service
Goods and Services:
Class 29:
Processed sweet potatoes; kelp, processed; processed eggs; processed brown seaweed; short rib soup (galbi tang); processed fruit foods; toasted laver; laver-based snack foods; kimchi; kimchi jjigae [Korean dish consisting primarily of fermented vegetables, pork and tofu]; frozen beans; minced garlic, preserved; doenjang jjigae [Korean dish consisting primarily of tofu with soybean paste]; processed beans, namely, bean-based foods excluding bean curds and foodstuffs made from bean curds; tofu; foods prepared from bean curds (tofu); grilled short rib patties; anchovy, salted, fermented and preserved in liquid; prepared side dishes consisting primarily of meat, fish, poultry or vegetable; fermented vegetable foods; silkworm chrysalis for human consumption; bacon; bottled vegetables; preserved, frozen, dried and cooked fruits and vegetables; fish and shellfish, not live, for food; samgyetang [Korean ginseng chicken soup]; sausages; soups; jellies for food; sesame oil for food; edible eggs; edible oils and fats; meat; fish cakes; food products made from fish and shellfish; yogurt; vegetable juices for cooking; processed dairy products; milk products; processed meat products; jerky; seasoned laver (Jaban-gim); jams; tuna, not live; processed vegetable foods; vegetable salads; cheese; chicken balls; croquettes; processed edible seaweed products; ham.
Processed sweet potatoes; kelp, processed; processed eggs; processed brown seaweed; short rib soup (galbi tang); processed fruit foods; toasted laver; laver-based snack foods; kimchi; kimchi jjigae [Korean dish consisting primarily of fermented vegetables, pork and tofu]; frozen beans; minced garlic, preserved; doenjang jjigae [Korean dish consisting primarily of tofu with soybean paste]; processed beans, namely, bean-based foods excluding bean curds and foodstuffs made from bean curds; tofu; foods prepared from bean curds (tofu); grilled short rib patties; anchovy, salted, fermented and preserved in liquid; prepared side dishes consisting primarily of meat, fish, poultry or vegetable; fermented vegetable foods; silkworm chrysalis for human consumption; bacon; bottled vegetables; preserved, frozen, dried and cooked fruits and vegetables; fish and shellfish, not live, for food; samgyetang [Korean ginseng chicken soup]; sausages; soups; jellies for food; sesame oil for food; edible eggs; edible oils and fats; meat; fish cakes; food products made from fish and shellfish; yogurt; vegetable juices for cooking; processed dairy products; milk products; processed meat products; jerky; seasoned laver (Jaban-gim); jams; tuna, not live; processed vegetable foods; vegetable salads; cheese; chicken balls; croquettes; processed edible seaweed products; ham.
Class 30:
Soya sauce; fermented hot pepper paste (gochujang); hot pepper powder [spice]; cereal-based processed products; flour and preparations made from cereals; fructose for food; confectionery; noodles; Korean buckwheat noodles (Naeng-myun); nurungji [scorched rice crust]; instant rice; polished cereals; soybean paste being seasoning; rice cakes; cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (Topokki); instant noodles; mayonnaise; Korean-style dumplings (Mandu); wheat flour; stir-fried rice; bread; salad dressings; sugar; somen noodles; sauces; cooked dish consisting primarily of dough flakes with broth (Sujebi); spaghetti; cereal bars; flour for food; malt for human consumption; starch syrup for food; edible salt; starch for food; vinegar; ice cream; Chinese noodles; meat tenderizers for culinary purposes; oligosaccharides for culinary purposes; udon noodles; seasonings; tea; tea-based beverages; natural sweeteners; fermented soybean paste being seasoning; curry [spice]; coffee; ketchup [sauce]; pasta; pizzas; hot dogs (sandwiches); spices; small walnut-flavored cake in the size and shape of a walnut; pepper powder [spice]; Korean condiment made from salted and fermented seafood (jeotgal).
Soya sauce; fermented hot pepper paste (gochujang); hot pepper powder [spice]; cereal-based processed products; flour and preparations made from cereals; fructose for food; confectionery; noodles; Korean buckwheat noodles (Naeng-myun); nurungji [scorched rice crust]; instant rice; polished cereals; soybean paste being seasoning; rice cakes; cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (Topokki); instant noodles; mayonnaise; Korean-style dumplings (Mandu); wheat flour; stir-fried rice; bread; salad dressings; sugar; somen noodles; sauces; cooked dish consisting primarily of dough flakes with broth (Sujebi); spaghetti; cereal bars; flour for food; malt for human consumption; starch syrup for food; edible salt; starch for food; vinegar; ice cream; Chinese noodles; meat tenderizers for culinary purposes; oligosaccharides for culinary purposes; udon noodles; seasonings; tea; tea-based beverages; natural sweeteners; fermented soybean paste being seasoning; curry [spice]; coffee; ketchup [sauce]; pasta; pizzas; hot dogs (sandwiches); spices; small walnut-flavored cake in the size and shape of a walnut; pepper powder [spice]; Korean condiment made from salted and fermented seafood (jeotgal).
Class 32:
Fruit juices; mineral water; lemonades; beer; extracts of hops for making beer; powders for effervescing beverages; non-alcoholic fruit extracts; non-alcoholic beverages; waters [beverages]; soda drinks; smoothies; non-alcoholic beverages, namely, beverages made from vinegar; non-alcoholic rice punch (Sikhye); powders for making fruit-based beverages; vegetable-based beverages and fruit-based beverages; non-alcoholic vegetable juice beverages; soft drinks, non-carbonated; aerated water; red ginseng drinks.
Fruit juices; mineral water; lemonades; beer; extracts of hops for making beer; powders for effervescing beverages; non-alcoholic fruit extracts; non-alcoholic beverages; waters [beverages]; soda drinks; smoothies; non-alcoholic beverages, namely, beverages made from vinegar; non-alcoholic rice punch (Sikhye); powders for making fruit-based beverages; vegetable-based beverages and fruit-based beverages; non-alcoholic vegetable juice beverages; soft drinks, non-carbonated; aerated water; red ginseng drinks.