Trademark Class 29: Meat, Fish Poultry

Choose Class 29 if you are registering a trademark for meat, fish, poultry, cooked fruits and vegetables, jellies and edible oils

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Class 29 includes meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; milk and milk products; edible oils and fats. For a complete listing of all goods in Class 29, see below. Class 29 is one of 45 classes used by the U.S. Patent and Trademark Office (USPTO) when grouping products or services.

Examples of trademarks in Class 29 include:

TMKEITH’S FARM (sausages), YOPLAIT SPLITS (dairy products excluding ice cream), SPICKLES (spicy pickles).

You would NOT use Class 29 if you were registering:

Related (Coordinated) Classes

If you are not sure whether you should register in Class 29, you might also consider the following “coordinated” classes: Class 5 - Pharmaceuticals, Class 30 - Coffee, Flour, Rice, Class 31 - Grains, Agriculture, Class 32 - Beers and Beverages, Class 33 - Alcoholic Beverages, Class 35 - Advertising and Business Services, and Class 42 - Science and Technology Services. A coordinated class is one that is related to another class, usually because the USPTO has determined that applicants filing within Class 29 often file in the coordinated classes, too.

Why use the class system? Trademark registration is based on a class system. For each class of goods or services that you register, you must pay a separate registration fee. So if you apply for a trademark for posters (Class 16) and shirts (Class 25), you must pay two fees. You must indicate the correct class at the time you are registering a trademark. If you list the incorrect class, you must start the application process over. Your registrations are restricted to those classes that encompass the goods or services you are already offering (as shown by the specimens you submit) or that you plan to offer (if you are registering on an intent-to-use basis). You may also need information about the class number in order to narrow a search of the USPTO’s trademark database.

Specimens for Class 29

If you are registering a mark that is currently being used in commerce, you must furnish a specimen of the mark as consumers see it. The specimen must show the mark as used on or in connection with the goods in commerce. A trademark specimen should be a label, tag, or container for the goods, or a display associated with the goods. A photocopy or other reproduction of a specimen of the mark as actually used on or in connection with the goods is acceptable.

In most cases, where the trademark is applied to the goods or the containers for the goods in Class 29 by means of labels, a label is an acceptable specimen. Shipping or mailing labels may be accepted if they are affixed to the goods or to the containers for the goods and if proper trademark usage is shown. They are not acceptable if the mark as shown is merely used as a trade name and not as a trademark. An example of this is the use of the term solely as a return address.

Stamping a trademark on the goods, on the container, or on tags or labels attached to the goods or containers, is a proper method of trademark affixation. The trademark may be imprinted in the body of the goods, as with metal stamping; it may be applied by a rubber stamp; or it may be inked on by using a stencil or template. When a trademark is used in this manner, photographs or facsimiles showing the actual stamping or stenciling are acceptable as specimens.

The terminology “applied to the containers for the goods” means applied to any type of commercial packaging that is normal for the particular goods as they move in trade. Thus, a showing of the trademark on the normal commercial package for the particular Class 29 goods is an acceptable specimen. For example, gasoline pumps are normal containers or “packaging” for gasoline.

A specimen showing use of the trademark on a vehicle in which the goods are marketed to the relevant purchasers may constitute use of the mark on a container for the goods, if this is the normal mode of use of a mark for the particular goods

For More Information on Trademarks and Federal Registration

See Nolo’s Trademark Center or consider Nolo’s Online Trademark Application

Complete Listing of All Goods in Class 29 Based on Taxonomy

  • Meats, animal marrow for food, bacon, charcuterie, game, not live, gelatin, ham, liver, meat, meat extracts, meat, preserved, meat, tinned [canned (Am.)], pork, poultry, not live, black pudding [blood sausage]/black pudding/blood sausage, salted meats, sausages, tripe.
  • Meat spreads, liver pâté/liver pastes.
  • Fish and seafood spreads, Fish, seafood and mollusks, anchovy, caviar, clams [not live], crayfish, not live, crustaceans, not live, fish fillets, fish, not live, fish, preserved, fish, tinned [canned (Am.)], fish meal for human consumption, processed fish spawn, foods prepared from fish/food products made from fish, herrings, lobsters, not live, fish mousses, mussels, not live, oysters, not live, prawns, not live, salmon, salted fish, sardines, sea-cucumbers, not live, shellfish, not live, shrimps, not live, silkworm chrysalis, for human consumption, snail eggs for consumption, spiny lobsters, not live, tuna fish.
  • Dairy products and dairy substitutes, albumin milk/protein milk, butter, buttercream, cheese, condensed milk, cream [dairy products], curd, non-alcoholic egg nog, milk ferments for culinary purposes, kephir [milk beverage]/kefir [milk beverage], kumys [kumyss] [milk beverage]/koumiss [kumiss] [milk beverage], margarine, milk, milk beverages, milk predominating, milk products, milk shakes, prostokvasha [soured milk], rennet, ryazhenka [fermented baked milk], smetana [sour cream], soya milk [milk substitute], tofu, whey, whipped cream, yoghurt/yogurt.
  • Birds eggs and egg products, albumen for culinary purposes, eggs, powdered eggs, white of eggs, yolk of eggs.
  • Oils and fats, bone oil, edible, chocolate nut butter/cocoa butter, coconut butter, coconut fat, coconut oil, edible fats, edible oils, fat-containing mixtures for bread slices, fatty substances for the manufacture of edible fats, lard for food, linseed oil for culinary purposes/flaxseed oil for culinary purposes, maize oil/corn oil, olive oil for food, palm kernel oil for food, palm oil for food, rape oil for food/colza oil for food, sesame oil, suet for food, sunflower oil for food.
  • Processed fruits, fungi and vegetables (including nuts and pulses), ajvar [preserved peppers], alginates for culinary purposes, almonds, ground, aloe vera prepared for human consumption, beans, preserved, coconut, desiccated, crystallized fruits/frosted fruits, dates, frozen fruits, fruit, stewed, fruit jellies, fruit pulp, fruit peel, fruit chips, fruit salads, fruit preserved in alcohol, fruits, tinned [canned (Am.)], preserved garlic, gherkins, kimchi [fermented vegetable dish], lecithin for culinary purposes, lentils, preserved, low-fat potato chips, vegetable mousses, mushrooms, preserved, nuts, prepared, olives, preserved, onions, preserved, peanuts, processed, peas, preserved, pectin for culinary purposes, piccalilli, pickles, raisins, sauerkraut, seaweed extracts for food, processed sunflower seeds, processed seeds, soya beans, preserved, for food, toasted laver, tomato juice for cooking, truffles, preserved, vegetable juices for cooking, vegetable salads, vegetables, preserved, vegetables, cooked, vegetables, tinned [canned (Am.)], vegetables, dried.
  • Jellies, jams, compotes, fruit and vegetable spreads, apple purée, compotes, cranberry sauce [compote], fruit, preserved, ginger jam, hummus [chickpea paste], izinglass for food, jams, jellies for food, marmalade, meat jellies, peanut butter, tahini [sesame seed paste], tomato purée.
  • Prepared meals, snacks and desserts (including soups and stocks), preparations for making bouillon, broth/bouillon, broth concentrates/bouillon concentrates, croquettes, edible birds' nests, fruit-based snack food, pollen prepared as foodstuff, potato crisps/potato chips, potato fritters, potato flakes, sausages in batter, preparations for making soup, soups, vegetable soup preparations.

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