The displayed mark can be extended. Click here, to extend trademark protection for a further 10 years.
Protect this trademark from copycats!
With our trademark monitoring alerts, you are automatically notified by email about copycats and free riders.
The Union trademark WhiteWhey was filed as Word mark on 05/09/2014 at the European Union Intellectual Property Office.
It was registered as a trademark on 10/23/2014.
The current status of the mark is "Trademark registered".
1Cultures of microorganisms other than for medical and veterinary use; bacteriological preparations other than for medical and veterinary use; cultures of microorganisms for use in food and beverage manufacture; cultures of microorganisms for use in or as forage and silage inoculants; bacteriological preparations for use in food and beverage manufacture; bacteriological preparations for use in or as forage and silage inoculants; chemical neutralizers, starter media and enzymes for use in cheese manufacture; enzyme preparations for industrial purposes; enzymes for use in the manufacture of dairy products; silage additives, other than for medical use
2Colorants; colorants and color pigments for use in the manufacture of food, beverages, cosmetics and pharmaceuticals
29Meat, fish, poultry and game; meat extracts; conserved, dried and cooked fruits and vegetables; gelees, jams, compots; eggs; milk and milk products; fermented milk products, cheese and dairy products; foodstuffs made on the basis of cheese (not included in other classes); edible oils and fats
Trademark history
Date
Document number
Area
Entry
April 24, 2024
Change Representative, Published
October 12, 2023
Extension, Notification of expiry of trade mark
March 16, 2022
Transfer / Change of address, Published
November 4, 2020
Change Representative, Published
March 29, 2017
Change Representative, Published
October 11, 2016
Change Representative, Published
August 19, 2016
Change Representative, Published
March 17, 2015
Transfer / Change of address, Published
ID: 11012863171
We use cookies to store your preferences and statistics and to improve our content. By clicking "Accept All" you accept the use of cookies.