Marschall Trademark Details

Marschall was registered on Tuesday, April 19, 1966 and is currently owned by A. S. Danisco under the registration number 807129 . This mark is dead with a status of Expired. The last case file activity for this mark occured 17 years ago on Saturday, January 27, 2007, according to the United State Patent & Trademark Office

Word Mark	Marschall
Status	Dead Registered 900 — Expired

Current Owner

A. S. Danisco

View all trademarks for A. S. Danisco

Previous Owners

Miles Laboratories, Inc. of Elkhart, IN

View all trademarks for Miles Laboratories, Inc.

Other Trademarks for Miles Laboratories, Inc.

Marschall Dairy Laboratory, Inc. of Madison, WI

View all trademarks for Marschall Dairy Laboratory, Inc.

Serial Number	72219102
Registration Number	807129
Status Date	Saturday, January 27, 2007
Filing Date	Saturday, January 27, 2007
Registration Date	Tuesday, April 19, 1966

Correspondent

Fred Carl III
Bayer Corporation
100 Bayer Road
Pittsburgh PA 15205

Case File Statements

Goods & Services	Combined Neutralizer and Chemical Indicator Used for Determining the Acidity of Milk, Cream, and Whey
Goods & Services	Rennet Extract; Meat Tenderizer, Phosphate Buffer Solution Used to Prevent Bacteriophage Growth in Lactic Acid-Producing Cultures Which Are Used in the Manufacture of Cheese and Cultured Milk Products; Starter Flavor, a Distilled Compound Prepared from Lactic Acid Culture and Fortified with Aromatic or Volatile Compounds Found in Such Culture, Used to Intensify the Flavor of Butter, Cottage Cheese, Margarine, and Buttermilk; Cottage Cheese Coagulator; Vegetable Coloring for Food Products; Pancreas Powder Used for the Inhibition of Oxidized Flavor in Dairy Products; Lipolyzed Butterfat Emulsion and Lipolyzed Cream, Both of Which Are Used to Give a Good Butter Flavor to Food Products; Bleu Cheese Flavoring in Powder and Paste Forms Used to Impart a Bleu Cheese Flavor to Food Products, Particularly Salad Dressings, Lipase Enzyme Preparations, Used to Develop and Control Flavor in Italian Styles of Cheese; a Starter Culture Medium for Use in Dairy Products; and an Additive for Curdling Milk for Cheese

Combined Neutralizer and Chemical Indicator Used for Determining the Acidity of Milk, Cream, and Whey

Rennet Extract; Meat Tenderizer, Phosphate Buffer Solution Used to Prevent Bacteriophage Growth in Lactic Acid-Producing Cultures Which Are Used in the Manufacture of Cheese and Cultured Milk Products; Starter Flavor, a Distilled Compound Prepared from Lactic Acid Culture and Fortified with Aromatic or Volatile Compounds Found in Such Culture, Used to Intensify the Flavor of Butter, Cottage Cheese, Margarine, and Buttermilk; Cottage Cheese Coagulator; Vegetable Coloring for Food Products; Pancreas Powder Used for the Inhibition of Oxidized Flavor in Dairy Products; Lipolyzed Butterfat Emulsion and Lipolyzed Cream, Both of Which Are Used to Give a Good Butter Flavor to Food Products; Bleu Cheese Flavoring in Powder and Paste Forms Used to Impart a Bleu Cheese Flavor to Food Products, Particularly Salad Dressings, Lipase Enzyme Preparations, Used to Develop and Control Flavor in Italian Styles of Cheese; a Starter Culture Medium for Use in Dairy Products; and an Additive for Curdling Milk for Cheese

Classifications

International Class Codes	001 — Class 1 includes mainly chemical products used in industry, science and agriculture, including those which go to the making of products belonging to other trademark classes. Examples include compost, salt for preserving non-foodstuffs, and certain additives for the food industry.
U.S. Class Codes	006
Status	9 — Expired
Status Date	Saturday, January 27, 2007
First Use Anywhere	Monday, April 1, 1957
First Use In Commerce	Monday, April 1, 1957
Primary Code	006

International Class Codes	029 — Class 29 includes mainly foodstuffs of animal origin as well as vegetables and other horticultural comestible products which are prepared for consumption or conservation. 030 — Class 30 includes mainly foodstuffs of plant origin prepared for consumption or conservation as well as auxiliaries intended for the improvement of the flavour of food.
U.S. Class Codes	046
Status	9 — Expired
Status Date	Saturday, January 27, 2007
First Use Anywhere	Monday, April 1, 1957
First Use In Commerce	Monday, April 1, 1957
Primary Code	046

Trademark Timeline

Apr 01 1957

First use anywhere for the mark
Apr 01 1957

First use in commerce for the mark
Apr 01 1957

First use anywhere for the mark
Apr 01 1957

First use in commerce for the mark
May 18 1965

Trademark application filed with USPTO
Apr 19 1966

Trademark officially registered with the USPTO
Dec 09 1985

Registered - Sec. 9 Filed/check Record For Sec. 8
Feb 19 1986

Post Registration Action Mailed - Sec. 9
Apr 19 1986

Registered and Renewed (first Renewal - 20 Yrs)
Apr 19 2002

Teas Change of Correspondence Received
Apr 22 2002

Teas Change of Correspondence Received
Jan 27 2007

Cancelled Sec. 8 (10-Yr)/expired Section 9