DICAMILLO BAKING COMPANY, INC. – Trademark Portfolio
Entity Type: 03
DICAMILLO BAKING COMPANY, INC. holds 17 U.S. trademarks filed with the United States Patent and Trademark Office (USPTO), with a strong focus on Class 30 (Staple Foods) — 14 filings in this category. The portfolio also extends into Class 33 (Wine & Spirits) across 3 Nice Classification classes. Currently, 1 trademark is registered. Notable registered marks include BISCOTTI DI PRATO. The owner is based in NIAGARA FALLS, NY.
811 LINWOOD AVENUE
NIAGARA FALLS, NY 14305
Showing of trademarks Trademarks
Trademark Classifications
DICAMILLO BAKING COMPANY, INC.'s trademark portfolio spans 3 Nice Classification classes, reflecting the scope of goods and services protected under their brand portfolio.
Coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; flour and preparations
Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits
Frequently Asked Questions
How many trademarks does DICAMILLO BAKING COMPANY, INC. have?
DICAMILLO BAKING COMPANY, INC. has 17 U.S. trademarks filed with the USPTO. Of these, 1 registered, 7 abandoned, 9 cancelled.
What trademark classes does DICAMILLO BAKING COMPANY, INC. file in?
DICAMILLO BAKING COMPANY, INC. files trademarks across 3 Nice Classification classes. The most active classes are Class 30 (Staple Foods), Class 33 (Wine & Spirits), Class 29 (Meats & Processed Foods). Class 30 covers coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; flour and preparations.
What are DICAMILLO BAKING COMPANY, INC.'s most well-known trademarks?
DICAMILLO BAKING COMPANY, INC.'s registered trademark portfolio includes well-known marks such as BISCOTTI DI PRATO. These are among 1 currently registered trademark in the portfolio.
What is DICAMILLO BAKING COMPANY, INC.'s trademark registration success rate?
DICAMILLO BAKING COMPANY, INC. has a 6% trademark registration rate, with 1 out of 17 resolved applications resulting in successful registration. Currently, 0 applications are pending review.