Serial Number
99500562
Owner
The Rockefeller FoundationAttorney
Meichelle R. MacGregorFiling Date
Nov 17, 2025
FOOD INTELLIGENCE ECONOMY Trademark
Serial Number: 99500562
Trademark Classes
Owner Contact Info
Legal Representation
Correspondence Address
Meichelle R. MacGregor Cowan, Liebowitz & Latman, P.C.
114 West 47th Street
New York, NY 10036
United States
Trademark Details
Filing Date
November 17, 2025
Registration Date
Not Registered
Goods & Services
Artificial intelligence as a service (AIAAS) services featuring software using artificial intelligence (AI) for providing analytical tools for the qualitative analysis of food and the health and nutritional advantages or disadvantages for human diet, agriculture and the food industry for purposes of general nutrition, and for the qualitative analysis of the biochemical composition and function of food for use in public health intervention, food quality, ingredient discovery and selection, product development, dietary and agricultural guidelines, meal formulation, food labeling, and food security; Software as a service (SAAS) services featuring software for providing analytical tools for the qualitative analysis of food and the health and nutritional advantages or disadvantages for human diet, agriculture and the food industry for purposes of general nutrition, and for the qualitative analysis of the biochemical composition and function of food for use in public health intervention, food quality, ingredient discovery and selection, product development, dietary and agricultural guidelines, meal formulation, food labeling, and food security
Dietary and nutritional guidance; Providing nutritional information about food in the nature of a public online database consisting of medical and biomedical information relating to the biochemical composition and function of food and health and nutritional advantages or disadvantages of food based on the biochemical composition and function of food for purposes of general nutrition, as well as the biochemical composition and function of food for purposes relating to public health intervention, food quality, ingredient discovery and selection, product development, dietary and agricultural guidelines, meal formulation, food labeling, and food security