The trademark information displayed on this page is public information and is provided for informational purposes only. This information may be incomplete, inaccurate, or outdated, and IndiaFilings does not guarantee its accuracy. IndiaFilings is an independent platform and is not associated, affiliated, or connected with any trademark listed in this database. We do not represent or speak on behalf of any such trademark. If you are trying to contact a specific trademark, please use their official channels. IndiaFilings cannot assist with queries directed at other companies.
| Application Number | 1142159 |
| Trademark Status | Registered |
| Trademark Class | 30 |
| Trademark Description | FLOUR AND PREPARATIONS MADE FROM CEREALS FOR IN PARTICULAR, DRY FOOD GRADE STARCH FOR USE AS AN ENCAPSULATION AGENT IN THE MANUFACTURE OF FOOD, DRY STARCH FOR USE IN FORMING AN AQUEOUS SLURRY FOR COATING FOOD; PROCESSED DRY STARCH REFINED FROM WAXY MAIZE FOR USE IN THE PREPARATION OF FOOD, DRY MODIFIED STARCH CONTAINING AT LEAST 50% AMLYOSE FOR USE IN FOOD, MODIFIED STARCH, DRY STARCH FOR USE AS A BINDER OR THICKENING AGENT IN FOOD, FOOD STARCH USED IN ENCAPSULATION OF FLAVOURS, FRAGRANCES AND FOOD, INGREDIENTS OR VITAMINS; FOOD STRACH USED FOR MANUFACTURE OF CANDY; FOOD GRADE CARBOHYDRATES INCLUDING MALTODEXTRINS; BREAD; PASTRY; CANDY; FLAVOURINGS FOR FOODS AND BEVERAGES OTHER THAN ESSENTIAL OILS, AROMATIC PREPARATIONS AND SUBSTANCES FOR USE IN FOOD AND BEVERAGES, ESSENCES FOR FOOD, BEVERAGES AND FLAVOURINGS, YEAST AND YEAST PRODUCTS, NON-NUTRITIONAL ADDITIVES FOR USE AS FLAVOURINGS AND/OR PRESERVATIVES IN FOOD AND BEVERAGES, INGREDIENTS FOR USE IN THE MANUFACTURE OF PROCESSED FOOD, FOODSTUFFS AND BEVERAGES, INGREDIENTS FOR CREATING AND ENHANCING THE FEEL, TASTE, AROMA AND TEXTURE OF FOOD, FOODSTUFFS AND BEVEREAGES, STARCH FOR FOOD. |
| Application Date | 2002-10-10 |
| Journal No. | 1328-5 |
| Journal Date | 2005-03-30 |
| Proprietor Name | IMPERIAL CHEMICAL INDUSTRIES PLC. |
| User Details | 2012-10-10 |
Common questions about ICI.