FENG QIU MAI
This Laos Trademark “FENG QIU MAI” is a public DIP intellectual-property record, filed by Dongguan Yongyi Foods Co., Ltd. on 2024-07-31; current status: Registered. Identifiers include application No. M/1816313; registration/grant No. 65058; DIP id LAM1816313; application type Other. Key dates: publication 2024-11-15; registration 2025-07-29. Nice class(es): 29、30. Goods/services excerpt: Bouillon concentrates; broth concentrates; bouillon; broth; preparations for making bouillon; beef bouillon…. Unique application identifiers, holders and classification text are surfaced here to reduce near-duplicate IP landing pages; always verify against the competent office.
M/1816313
Mark
Key facts
- Type
- Trademark
- App. no.
M/1816313- Status
- Registered
- Applicant
- Dongguan Yongyi Foods Co., Ltd.
- Agent
- Jiaquan IP Law Firm Dongguan Branch
- Filing date
- 2024-07-31
- Reg. no.
65058- Publication
- 2024-11-15
- Registration / grant
- 2025-07-29
- Nice / IPC classes
- 29 · 30
- Goods / services
-
- Bouillon concentrates; broth concentrates; bouillon; broth; preparations for making bouillon; beef bouillon; beef; prepared beef; seaweed extracts for food; caviar; isinglass for food; vegetables, canned; fruits, canned; shrimp paste; tomatoes, canned; vegetable-based snack food; peanut butter; jams; tomato paste; tomato purée; tomato juice for cooking; tomatoes, preserved; peeled tomatoes; eggs; butter; cream [dairy products]; milk products; olive oil for food; sesame oil for food; oils for food; edible fats; sesame oil; agar-agar for culinary purposes; pectin for culinary purposes; nuts, prepared; sausage casings, natural or artificial; dried edible mushrooms; tofu.
- Coffee; tea-based beverages; tea; sugar; confectionery; honey; pastries; bread; cereal-based snack food; instant rice; flour; corn flour; cereal preparations; laksa; noodles; starch for food; thickening agents for cooking foodstuffs; edible ices; cooking salt; soya sauce; vinegar; chili sauce; mustard; sauces [condiments]; cooking sauces; condiments made of monosodium glutamate; tomato sauce; pepper; curry [spice]; oyster sauce; relish [condiment]; ground ginger; curry paste; chili seasonings; ground pepper; soy sauce; chili oil for use as a seasoning or condiment; seasonings; food flavorings, other than essential oils; mustard meal; fish sauce; flavorings, other than essential oils, for beverages; condiments; ketchup [sauce]; meat gravies; mixed spice powder; chili powder; spices; baking soda [bicarbonate of soda for cooking purposes]; essences for foodstuffs, except etheric essences and essential oils; gluten additives for culinary purposes; preparations for stiffening whipped cream; meat tenderizers for culinary purposes; powdered seasonings containing chicken broth extracts.
Process
Steps follow the current public status-
Filed
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Formal examination
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Substantive examination
-
Gazetted
-
Registered
Related records
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