European Union Trademark No. 001406933 (Figurative) Trademark register: EUIPO Status: registered


Logo design: Ears of cereals (wheat, rye, barley, etc.), ears of maize, ears of sorghum ; Series of letters separated from one another other than by a single space

The European Union Trademark for AGRANO (Figurative) was filed on 01.12.1999 for goods and services in class(es) 1, 2, 29, 30 and 31 at the European Union Intellectual Property Office (EUIPO). The current status of the trademark No. 001406933 AGRANO is 'registered'.

Trademark information
RegisterEuropean Union Intellectual Property Office (EUIPO)
Filing date01.12.1999
Registration date10.10.2001
Expiry date01.12.2019
Nice classes1, 2, 29, 30 and 31
 4123 Allschwil, CH
 33617 Bielefeld, DE
Goods and Services (the trademark is registered for the following goods and services)
Class 1 : Substances for preserving foodstuffs, enzyme preparations of animal, plant and bacterial origin; emulsifying agents, emulsions, stabilisers and thickening agents of animal and plant origin; starch and starch preparations for human consumption, starch and starch products being foodstuffs, namely swell-starch, dextrose, starch syrup, maltodextrins and torrefaction dextrins; bacterial cultures.
Class 2 : Food dyes, roast malt, malt colorants, baking malt, caramel; preparations for browning and glazing pastries.
Class 29 : Powdered egg whites, fat for greasing baking tins and baking trays; egg products for food and preparations containing egg in solid or paste form for making pastries and confectionery; milk products for baking, namely preparations containing milk protein in broken down or natural form, including combined with other milk components; oils and fats (including combined with emulsifying agents) being separating agents for use by bakeries and cake shops.... More
Class 30 : Powdered cream, binding agents for foodstuffs, baking aids, pastes for tarts and biscuits, baking powder, flavourings for foodstuffs, including essential oils; foodstuffs (cereal products and raw cereal materials); semi-finished products for making pastries, consisting mainly of cereal preparations and/or chips (cereal products) and/or leavening preparations for baking and/or leavening preparations for dough and/or emulsifying agents and/or spices, and preparations for filling, coating and decoration thereof; preserved leaven preparations, preserved fillings, preserved baking preparations and preserved decorating preparations; spice mixtures for making pastries and confectionery; flour, swell-starch flour, including such flours containing amylase; baking mixtures and semi-prepared flour mixtures for baking; baking preparations for making pastries and confectionery with a cereal product base, including combined with sugar, sugar substances (including dextrose, fructose, lactose), milk, milk products, fats, emulsifying agents, edible acids and minerals; dough leavening substances, leaven, baking powder; bacterial cultures; pastry and confectionery; baking, filling, decorating, coating and glazing mixtures for pastries and confectionery; preparations for making pastries and basic mixtures; semi-finished products for pastries and confectionery, made from edible fats, sugar, cocoa, emulsifying agents, powdered milk; powdered egg, sugar syrup, starch syrup and/or honey, and preparations made from nuts and/or almonds; yeast and yeast preparations; chocolate goods and sweets, chocolate, vanilla sugar; vanilla, auxiliary preparations for making tarts, setting preparations for tart fillings, preparations for baking cakes and tarts, in particular glaze, preparations for stiffening tart bases; cream for cakes in the form of liquids or pastes; powdered cream for tarts.... More
Class 31 : Malt preparations for baking, in particular malt flour, malt extract, roast malt flour, including all the aforesaid baking preparations in mixtures and/or with inorganic substances added; fruit, lemon peel.
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