Status report

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The official USPTO status record for KOREAN SEAWEED DIAMOND, serial 98103286, as a dated PDF. One price, one document, delivered in about a minute.

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Trademark Status Report

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The USPTO's own status record for this mark, on one dated page.

  • Current status with a plain-English verdict
  • Owner, classes, filing basis, and every key date
  • The mark as it appears on the federal record
  • Every prosecution event, filing to today
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◆ TRADEMARKCHECKER.AITRADEMARK STATUS REPORT
KOREAN SEAWEED DIAMOND
Serial 98103286 · Principal Register
Pending · Under Examination

Owner: DIAMOND SEAFOOD CO., LTD
Class 029 - Meats & Processed Foods
Filed Jul 26, 2023

The record shows a live, pending application for “KOREAN SEAWEED DIAMOND” owned by Diamond Seafood Co., Ltd, a corporation organized in Korea, and it is being examined for registration on the Principal Register. The only listed goods are a range of processed seaweed and laver foods in International Class 029, such as seasoned laver, seaweed chips, dried kelp and related extracts, so a similar name used on comparable edible seaweed products would be the closest record‑based concern. The record does not give the owner control over every use of the words “Korean,” “seaweed,” or “diamond” outside that specific food category. The prosecution history shows the application moved from a non‑final action through a notice of allowance, then an abandonment for lack of a Statement of Use, followed by a granted extension and a recent notice of approval of that extension on May 25 2026, which is the latest meaningful status event. No oppositions, cancellations or court actions appear in the supplied history. I'd treat this as a meaningful concern if you plan to brand similar seaweed food products under a comparable name.

Full event history, owner details, and verdict inside.

The way I'd use it, honestly, is as the thing you attach when a bank, a marketplace, or a co-founder asks "are we clear on the name". It answers in one page.

Your name deserves a straight answer.

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