Information about Fresh Food
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Fresh Food (SRL)

BE

0825.707.451

Company information

Status
Active

Enterprise number

BE0825.707.451

VAT liability
Yes
Established
26-04-2010
Last balance sheet year
2025
Company size
Small 3,2 FTE
Legal form
Société à responsabilité limitée (SRL)
Principal activity
Wholesale trade of fruits and vegetables, except consumption potatoes
Health barometer
Credit limit
Detailpage

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Financial data from Fresh Food

2025 2024 2023 2022
Income statement
Profit/Loss € 7,601 -66% € 22,147 -3% € 22,841 -52% € 47,964
Gross margin € 240,512 -17% € 290,411 -4% € 302,273 -4% € 314,020
Balance sheet
Balance sheet total € 890,084 2% € 872,897 -9% € 954,835 -7% € 1,031,617
Equity € 386,992 2% € 379,391 6% € 357,244 7% € 334,403
Debts € 503,092 2% € 493,506 -17% € 597,591 -14% € 697,214
Other
Employees 3.2 4.4 4 3.8

Publications from Fresh Food

Date Publication
05-08-2026 Modification Legal Form - Registered Office - Resignations - Appointments (NL)
25-01-2016 Designation - Registered Office (NL)
19-05-2010 Rubric Constitution (New Juridical Person, Opening Branch, etc...) (NL)

Frequently asked questions

What is the VAT number of Fresh Food?
The VAT number of Fresh Food is BE 0825.707.451.
Wat is the PEPPOL ID of Fresh Food?
The PEPPOL ID of Fresh Food is 0208:0825707451. Log in or start a free trial to see the full overview.
When was Fresh Food founded?
Fresh Food was founded on 26-04-2010.
What is the address of Fresh Food?
The current registered office of Fresh Food is located at Keikenstraat 27, 2400 Mol.
When was the last time Fresh Food filed their annual financial statements?
The most recent financial statements of Fresh Food were filed on 06-10-2026.
How many employees does Fresh Food have?
There are 3,2 FTEs working at Fresh Food according to the staff figures in the most recent financial statements.
What is the annual turnover of Fresh Food?
At the time of its most recent financial statements, Fresh Food did not publish any turnover figures. Fresh Food reported a gross margin of €240,512.38.

Sources