York Foods Pty Ltd

Status: Registered
Australian Company Number: 000327417
Australian Business Number: 16000327417
Registration date: 1960-07-18
Type: Australian proprietary company
Class: Limited by Shares
Subclass: Proprietary other
last updated

Description

York Foods Pty Ltd is a limited by shares, Australian proprietary company. This corporation was registered on 1960-07-18 and was issued with the 000327417 ACN. Its Australian Business Number is 16000327417. Since 2014-09-21, the company is headquartered in NSW, post code 2580. The previous headquarters were located in NSW 2580 (from 2014-01-11 to 2014-09-21), NSW 2580 (from 2000-07-13 to 2014-01-11). York Foods Pty Ltd was registered for the GST on 2000-07-01. York Foods Pty Ltd has been using the York Foods Pty Ltd trading name since 2000-07-13 (it has to be noted that the Australian Business Register no longer collects or updates trading names). In total the company used 1 trading name. The company has also used 6 business names, namely Goulburn Gin from 2018-12-06 to 2020-04-16, York Foods International from 2017-12-22. The above data comes from the ABN database which was updated on 2021-01-22.

Details for ABN 16000327417

Type: Australian Private Company

ABN Status

Status From To
Active 2000-04-20 current

Main Name

Name From To
York Foods Pty Ltd 2000-07-10 current
York Foods P/l 2000-04-20 2000-07-10

Business Names

Name From To
Goulburn Gin 2018-12-06 2020-04-16
York Foods International 2017-12-22 current
York Real Foods International 2017-12-22 current
The Good Fat Company 2017-07-12 2021-01-22
Literacy Links International 2001-09-04 2004-05-15
Literacy Links International 2001-03-19 2004-05-15

Trading Names

Name From To
York Foods Pty Ltd 2000-07-13 current

Main Location

Location From To
NSW 2580 2014-09-21 current
NSW 2580 2014-01-11 2014-09-21
NSW 2580 2000-07-13 2014-01-11

Goods & Services Tax (GST)

Status From To
Registered 2000-07-01 current

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Company Patents

Patent Application Number: 2013100803

General information:

Application date: 2013-06-07
Patent status: Sealed

What happens 3 months after acceptance, assuming there are no oppositions filed. The Status 'sealed' was replaced with 'granted' with IP reform implementation, but from a systems perspective the two statuses are identical.

Patent type: INNOVATION
Primary IPC mark: A23D 9/00

International Patent Classification:

IPC Mark: C11B 1/12
Version date of the IPC Classification record: 2006-01-01
Section code: C - chemistrymetallurgy
Class code: 11 - animal or vegetable oils, fats, fatty substances or waxes; fatty acids therefrom; detergents; candles
Subclass code: B - producing, e.g. by pressing raw materials or by extraction from waste materials, refining or preserving fats, fatty substances, e.g. lanolin, fatty oils or waxes; essential oils; perfumes (drying-oils c09f)
Main group code: 1 - production of fats or fatty oils from raw materials
Subgroup code: 12 - by melting out
Mark type: Later (ie Secondary)
Classification level: Advanced
Classification code: Inventive
IPC Classification assigned/Application publish date: 2013-06-07
Classification type code: Original
Classification source code: Human

IP Australia process information:

Source code: PAMS
Patent classification type: Innovation
Expiry date: 2019-11-10
Earliest priority date: 2010-11-10
Sealing date: 2013-06-27
Effective patent date: 2011-11-10
Continue renew fee paid date: 2014-10-13
Patent in force to: 2015-11-10

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Contains public sector information licensed under the Creative Commons Attribution 3.0 Australia licence. Material on this website was obtained from publicly-accessible databases and is attributed to ©Commonwealth of Australia 2024 (http://data.gov.au, http://acnc.gov.au/ and http://abr.business.gov.au/), ©Intellectual Property Government Open Data 2024, ©ASIC - Company Register. While we try to make the information as precise and up-to-date as possible, we are aware the datasets are not always error-free. Aubiz.net will not take responsibility for any errors in the databases. The material provided should be treated as a starting point of more in-depth research, not as fact.