Serial Number
90856828
Owner
Blue Heron Creamery Ltd.Attorney
Alexandra MacKayFiling Date
Jul 29, 2021
LUMI Trademark
Serial Number: 90856828
Trademark Classes
Class 1 - Chemicals
Chemical products for industry, science, photography, agriculture, horticulture and forestry
Class 29 - Meats & Processed Foods
Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits
Class 30 - Staple Foods
Coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; flour and preparations
Owner Contact Info
190-19288 22nd Avenue
Surrey, B.C. V3S3S6 , CA
Entity Type: 03
Legal Representation
Correspondence Address
Alexandra MacKay STITES & HARBISON PLLC
401 COMMERCE STREET
SUITE 800
NASHVILLE, TN 37219
UNITED STATES
Trademark Details
Filing Date
July 29, 2021
Registration Date
Not Registered
Goods & Services
Cheesecakes, ice cream, cheese-filled pasta, crackers
Non-dairy food products, namely, vegan cheese, plant-based cheese; vegan yogurt, vegan sour cream; nut-based snack food dips and spreads; cultured plant-based cheese, non-cultured plant-based cheese; nondairy cheese substitutes, namely, fermented cashew-based cheese; cultured dairy products, namely, butter, yogurt, cheese dips and spreads; cultured beverages, namely, kefir; cheese making kits; cheese substitutes; vegan cheese substitutes; non-dairy cheese substitutes; alt-dairy products, namely, milk substitutes, yogurt, cheese, creamer; non-dairy yogurt; non-dairy yogurt substitute; plant-based sour cream; non-dairy sour cream; sour cream with materials of plant origin; spreads for bread, namely, non-dairy based cheese spreads; vegan spreads for bread, namely, non-dairy based cheese spreads; plant-based spread, namely, legume-based spreads; spreads with protein of plant origin, namely, vegetable spreads, vegetable based spreads; cheese spreads with protein and materials of plant origin; cheese substitutes with proteins and materials of plant origin; cheese substitutes made of vegetable extracts; non-lactose cheese made of vegetable extracts; cheese with protein and materials of plant origin; cheese substitutes made of vegetable protein and materials; non-lactose cheese made of vegetable materials
Bacterial cultures for addition to food products; enzymes for use in the food industry