MTTCF (Steakholder Foods) Short Percentage of Float


What is Steakholder Foods Short Percentage of Float?

Short Percentage of Float is the percentage of shares shorted compared to the float.

Due to the license agreement change with our data vendor, Short Interest related data on GuruFocus will no longer be updated. Existing data will remain as-is, while new data will not be available, except for certain Australian and Canadian stocks.

MTTCF vs BABB, GPOX, INBP: Short Percentage of Float Comparison

For the Packaged Foods subindustry, Steakholder Foods's Short Percentage of Float, along with its competitors' market caps and Short Percentage of Float data, can be viewed below:

* Competitive companies are chosen from companies within the same industry, with headquarter located in same country, with closest market capitalization; x-axis shows the market cap, and y-axis shows the term value; the bigger the dot, the larger the market cap. Note that "N/A" values will not show up in the chart.

Steakholder Foods Short Percentage of Float vs Consumer Packaged Goods Industry

For the Consumer Packaged Goods industry and Consumer Defensive sector, Steakholder Foods's Short Percentage of Float distribution charts can be found below:

* The bar in red indicates where Steakholder Foods's Short Percentage of Float falls into.


Steakholder Foods Business Description

Other Exchanges STKH:USA
Address 22 Einstein Street, Ness Ziona, ISR, 7403686
Steakholder Foods Ltd is engaged in transforming the alternative protein industry through its technology. The group specializes in developing and selling 3D-printing production machines, supported by proprietary premix blends, formulated from the highest-quality raw ingredients. These tools help manufacturers of all sizes efficiently produce foods that meet consumer expectations for taste, texture, and appearance and offer a safe and sustainable alternative to industrialized meat and seafood production. The company's expertise in creating alternative protein products replicating traditional meats' complex textures, such as beef steaks, white fish, shrimp, and eel. It also explores the integration of cultivated cells, preparing for future advancements in food technology.