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Nextferm Technologies (XTAE:NXFR-L) Float Percentage Of Total Shares Outstanding : 0.00% (As of May. 19, 2025)


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What is Nextferm Technologies Float Percentage Of Total Shares Outstanding?

Float percentage of total shares outstanding is the percentage of float shares relative to the total shares outstanding. As of today, Nextferm Technologies's float shares is 0.00 Mil. Nextferm Technologies's total shares outstanding is 0.06 Mil. Nextferm Technologies's float percentage of total shares outstanding is 0.00%.

Insider Ownership is the percentage of shares that are owned by company insiders relative to the total shares outstanding. As of today, Nextferm Technologies's Insider Ownership is 0.00%.

Institutional Ownership is the percentage of shares that are owned by institutions out of the total shares outstanding. As of today, Nextferm Technologies's Institutional Ownership is 1.04%.


Nextferm Technologies Float Percentage Of Total Shares Outstanding Calculation

It is the percentage of float shares out of the total shares outstanding.

Nextferm Technologies's Float Percentage of Total Shares Outstanding for today is calculated as follows:

Float Percentage of Total Shares Outstanding=Float Shares/Total Shares Outstanding
=0.00/0.06
=0.00%

* For Operating Data section: All numbers are indicated by the unit behind each term and all currency related amount are in USD.
* For other sections: All numbers are in millions except for per share data, ratio, and percentage. All currency related amount are indicated in the company's associated stock exchange currency.


Nextferm Technologies Business Description

Traded in Other Exchanges
N/A
Address
2 Haytzira Street, Yokneam, ISR, 2066728
Nextferm Technologies Ltd is engaged in the research, development, production, and marketing of yeast-based technologies and products. Its products namely Astaferm and ProteVin mainly used by the food industry, including food additives, animal protein substitutes, and other products. Astaferm is an astaxanthin-rich extract derived from the Phaffia yeast.

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