Consult an Expert
Trademark
Design Registration
Consult an Expert
Trademark
Copyright
Patent
Infringement
Design Registration
More
Consult an Expert
Consult an Expert
Trademark
Design Registration
Login
5463833
May 26, 2022
OY India Japanese technology at work (Label) is a DEVICE Trademark filed on May 26, 2022 in MAHARASHTRA through India IP Office.The Trademark is registered to ORIENTAL YEAST INDIA PVT. LTD. and was filed by KRISHNA & SAURASTRI ASSOCIATES LLP[21118].
Application ID
5463833
Status
Registered
Date of Application
May 26, 2022
Classes
1, 2, 3, 5, 9, 20, 29, 30, 31, 32, 33, 40, 42, 44
Proprietor(s)
ORIENTAL YEAST INDIA PVT. LTD.
Attorney
KRISHNA & SAURASTRI ASSOCIATES LLP[21118]
74/F, VENUS, WORLI SEA FACE, MUMBAI 400018
Type
DEVICE
Registration State
MAHARASHTRA
Country
India
Published
Jul 03, 2023
IP Office
MUMBAI
Used Since
Proposed to be used
Valid/Upto
26/05/2032
Details
[Class - 42]
Microbial and animal cell culture test; Testing of biochemical substances; Animal breeding test and fever test under restricted conditions; Safety testing of pharmaceuticals and chemical substances; Pharmaceutical and pharmacological effectiveness test; Testing, inspection, research and consulting of pharmaceuticals, cosmetics or foods; Testing, inspection or research of genetic and providing information relating thereto; Cell culture services; Analysis of food ingredients; Agriculture, livestock breeding or fisheries research services; Radiation dose measurement; Testing, inspection or research on pollution control; Research and development for others; Genetic testing of animals and eggs.
[Class - 44]
Aquaculture services; Pet breeding services; Breeding and pretreatment for laboratory animals; Breeding and stud services for laboratory animals; Consultancy and advisory services in the field of laboratory animal management; Veterinary services and providing information relating thereto.
[Class - 1]
Biochemical reagents other than for medical or veterinary use; Proteins and enzymes; Medium for microorganisms and cell culture other than for medical use; lye water (Kansui, food additive for Chinese noodles); Quality improver for noodle dough; Quality improving agent for confectionery and bakery; Life prolonging agent for food; Food quality improver; Edible polysaccharides obtained from baker"s yeast; Chemicals; Fertilizers; Dolomite; non-metallic minerals; Higher fatty acids; Chemical test paper; artificial sweeteners [chemical preparations]; Yeast for distilling; Ethanol [not used as a fuel]; Yeast for use in the manufacture of bioethanol (fuel) and distilled liquor; Chemicals used in food industry; Food additives; Quality improver for bread; Lye powder (Kansui, food additive for Chinese noodles); Cake gel (emulsifier for making sponge dough); Enzymes.
[Class - 2]
Dye for noodles; Food dyes.
[Class - 30]
Aromatic preparations for food; Tea; Coffee; Cocoa; Custard creams; Pastries; Bread; Sandwiches; Steamed buns stuffed with minced meat [Chuka-manjuh]; Hamburgers [sandwiches]; Pizzas; Hot dogs [sandwiches]; Gratin for filling bread; Meat pies; Mayonnaise; Semi-solid dressing; Bread sauce [seasonings]; Edible flour based fermented seasoning liquid; Seasonings [other than spices]; Spices; Unroasted coffee; Prepared dishes consisting principally of grains or processed grain products; Cooked rice; Steamed rice with red beans; Cereal preparations; Almond paste; Chinese stuffed dumplings [Gyoza, cooked]; Chinese steamed dumplings [Shumai, cooked]; Sushi; fried balls of batter mix with small pieces of octopus [Takoyaki]; Boxed lunches consisting of rice, with added meat, fish or vegetables; Ravioli; Malt extract for food; Yeast extract; Yeast powder; Koji [fermented malted rice]; Yeast; Baking powder; Instant confectionery mixes; Pasta sauce; Rice; Husked oats; Husked barley; Beta-glucan used as a raw material for food; Gluten for food; Flour paste made mainly from wheat flour and starch; Flour; Yeast for beer, wine, Japanese sake [Nihonshu], whisky, shochu [Japanese distilled spirits]; Premix powder for use in baking; Powder custard; Leaven; Ketchup; Pizza sauce; Brown rice; Germinated brown rice (cooked); Roasted rye; Bread mixes; Bakery filling powder; Yeast for brewing beer; Brewers yeast for winemaking; Food leavening agents; Pre-mixed powder for use in baking; Dried yeast; Flour paste; Flour powder; Essences for foodstuff; Salad dressing; Malt extract; Mixed flours for food.
[Class - 32]
Beer; Carbonated drinks [refreshing beverages]; Fruit juices; Vegetable juices [beverages]; Extracts of hops for making beer; Whey beverages; Brewer"s yeast for brewing beer.
[Class - 29]
Cake gel; Edible oils and fats; Creams; Milk products; Fat spread for bread; Meat; Eggs; Frozen vegetables; Frozen fruits; Prepared dishes consisting principally of meats or processed meat products; Processed meat products; Prepared dishes consisting principally of seaweed; Prepared dishes consisting principally of seafood or processed seafood; Processed seafood; Prepared dishes consisting principally of processed vegetables and fruits; Prepared dishes consisting principally of vegetables or fruits; Processed vegetables and fruits; Prepared dishes consisting principally of eggs and processed eggs; Processed eggs; Curry for filling bread; Stew for filling bread; Pre-cooked curry stew, stew and soup mixes; Prepared dishes consisting principally of preserved pulses; Preserved pulses; Protein for human consumption.
[Class - 33]
Sake; Western liquors [in general]; Alcoholic fruit beverages; Japanese shochu-based beverages [Chuhai]; Chinese liquors [in general]; Flavored liquors.
[Class - 3]
Breath freshening preparations; Deodorants for animals; Soaps and detergents; Cosmetics; Perfume and flavour materials; Incenses and fragrances.