FROZEN DAIRY CONFECTIONS NAMELY

Brand Owner (click to sort) Address Description
SUNDAE BEST CARVEL CORPORATION 5620 Glenridge Drive NE Atlanta GA 30342 Frozen Dairy Confections-Namely, Ice Cream and Combinations of Ice Cream, Fruits, Syrups, Toppings, and Processed Nuts;Applicant, without waiving its common law rights, disclaims exclusive rights in the word Sundae when used separate and apart from the mark as a whole.;SUNDAY BEST;
SUNDAE DINNER CARVEL CORPORATION 5620 Glenridge Drive NE Atlanta GA 30342 Frozen Dairy Confections-Namely, Ice Cream and Combinations of Ice Cream, Fruits, Syrups, Toppings, and Processed Nuts;Applicant, without waiving its common law rights, disclaims exclusive rights in the word Sundae when used separate and apart from the mark as shown.;SUNDAY DINNER;
SUNDAE PICNIC CARVEL CORPORATION 5620 Glenridge Drive NE Atlanta GA 30342 Frozen Dairy Confections-Namely, Ice Cream and Combinations of Ice Cream, Fruits, Syrups, Toppings and Processed Nuts;Applicant, without waiving its common law rights, disclaims exclusive rights in the word Sundae when used separate and apart from the mark as a whole.;SUNDAY PINIC;
TODAY IS SUNDAE CARVEL CORPORATION 5620 Glenridge Drive NE Atlanta GA 30342 Frozen Dairy Confections-Namely, Ice Cream and Combinations of Ice Cream, Fruits, Syrups Toppings and Processed Nuts;Applicant, without waiving its common law rights, disclaims exclusive rights in the word Sundae when used separate and apart from the mark as a whole.;SUNDAY;
YOUR RIGHT DESSERT CARVEL CORPORATION 5620 Glenridge Drive NE Atlanta GA 30342 FROZEN DAIRY CONFECTIONS-NAMELY, ICE CREAM AND COMBINATIONS OF ICE CREAM, FRUITS, NUTS AND OTHER INGREDIENTS;APPLICANT DISCLAIMS THE DESCRIPTIVE TERM, DESSERT, APART FROM THE MARK AS A WHOLE WITHOUT WAIVING ANY COMMON LAW RIGHTS THEREIN.;
 

Where the owner name is not linked, that owner no longer owns the brand

   
Technical Examples
  1. The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.