CRYING THAIGER, Hu Xiao in Chinese characters, Thai characters & Device
This Laos Trademark “CRYING THAIGER, Hu Xiao in Chinese characters, Thai characters & Device” is a public DIP intellectual-property record, filed by SUREE INTERFOODS CO., LTD. on 2024-09-10; current status: Registered. Identifiers include application No. 50973; registration/grant No. 64563; DIP id LA50973; application type Individual. Key dates: publication 2025-01-10; registration 2025-06-13. Nice class(es): 29、30. Goods/services excerpt: Coconut milk; Coconut cream; sesame oil for food; chili oil for food; canned instant Thai red curry soup; can…. Unique application identifiers, holders and classification text are surfaced here to reduce near-duplicate IP landing pages; always verify against the competent office.
50973
Mark
Key facts
- Type
- Trademark
- App. no.
50973- Status
- Registered
- Applicant
- SUREE INTERFOODS CO., LTD.
- Agent
- ACTIP (LAO) IP CO., LTD.
- Filing date
- 2024-09-10
- Reg. no.
64563- Publication
- 2025-01-10
- Registration / grant
- 2025-06-13
- Nice / IPC classes
- 29 · 30
- Goods / services
-
- Coconut milk; Coconut cream; sesame oil for food; chili oil for food; canned instant Thai red curry soup; canned instant Thai green curry soup; canned instant Thai yellow curry soup; canned instant Thai Panang curry soup; canned instant Thai Massamun curry soup; canned instant Tom Yum soup; canned instant Tom Kha soup; pickled Gourami fish; cream-style pickled Gourami fish; pickled Mudfish; pickled catfish; salted mackerel in soya bean oil; vacuum packed salted mackerel; fish powder with chili; dried sour bamboo shoot; dried bamboo shoot strips; bamboo shoot tip in brine; dried sliced bamboo shoot; Lao style dried sliced bamboo shoot; dried bamboo shoot with bai-yanang; dried bamboo shoot with bai-yanang and chili; mixed cooked vegetables with curry seasoning in ei-san style; pickled bamboo shoot tip with bai-yanang, cha-om, chili, oyster-mushroom and with tomato; pickled sour bamboo shoot tip; eastern Thai style oyster-mushroom cooked vegetable curry; pickled tamarind without seed; whole garlic in brine; shrimp paste with soya bean oil; crab paste with soya bean oil.
- Sweet chili sauce; sweet chili sauce with pineapple; sweet chili sauce with mango; sugar free sweet chili sauce; sweet chili sauce with lemongrass; sweet chili sauce with kaffir lime leaves; spring roll sauce; mild Thai sriracha chili sauce; extra hot sriracha chili sauce; Thai hot chili sauce; chili and garlic sauce; chili sauce for seafood; suki yaki sauce; Cantonese style suki sauce; sweet and sour sauce; French fry sauce; sweet sauce; plum chili sauce; sweet plum sauce; mango dipping sauce; red salad dressing; green salad dressing; chicken cashew nut stir fry sauce; barbeque sauce; stir-fry shrimp paste sauce; Japanese soy sauce; premium soy sauce; dark soy sauce; mushroom soy sauce; mushroom dark soy sauce; sweet soy sauce; Pad Thai sauce; oyster sauce; Hoisin sauce; fish sauce; Thai red curry paste; Thai green curry paste; Thai yellow curry paste; Thai panang curry paste; Thai massamun curry paste; Tom Yum seasoning paste; Tom Kha seasoning paste; chili seasoning paste with soya bean oil; chili seasoning paste with soybean oil (Tom Yum); chili seasoning paste with sweet basil leaves; chili seasoning paste with holy basil leaves; sambal oelek being pickled ground chili for use as a condiment; pickled red chili for use as a condiment; pickled green chili for use as a condiment; preserved ground fish sauce; rice stick; rice flakes; rice vermicelli; bean vermicelli; stir-fry shrimp paste; soy bean seasoning paste; tamarind seasoning paste; pickled shredded ginger for use as a condiment; sour mustard; chili oil for use as a seasoning or condiment.
Process
Steps follow the current public status-
Filed
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Formal examination
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Substantive examination
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Gazetted
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Registered
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