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Supply Chain Intelligence about:

Vintage Food Corp.

Company profile   United States

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Easy access to trade data

U.S. Customs records organized by company

2,810 U.S. shipments available for Vintage Food Corp., updated weekly since 2007
Date Supplier Customer Details 43 more fields
2025-02-10 Aras Gida San Tic Ltd. Sti.
Vintage Food Corp.
XXXXXXX XXXXX
Bill of lading
2025-02-10 Aras Gida San Tic Ltd. Sti.
Vintage Food Corp.
XXXXXXX XXXXX
Bill of lading
2025-02-10 Tadim GmbH
Vintage Food Corp.
XXX XXX XXXXXXX XXXXXXXXXXXXXX XXX
Bill of lading
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Contact information for Vintage Food Corp.

 
Address
849 NEWARK TPKE KEARNY NJ 07032 US
 

 
Top products
  1. bulgur
  2. nectar
  3. cheese
  4. biscuit
  5. chocolate
Top HS Codes
  1. HS 20 - Preparations of vegetables, fruit, nuts or other parts of plants
  2. HS 19 - Preparations of cereals, flour, starch or milk; pastrycooks' products
  3. HS 22 - Beverages, spirits and vinegar
  4. HS 04 - Dairy produce; birds' eggs; natural honey; edible products of animal origin, not elsewhere specified or included
  5. HS 09 - Coffee, tea, mate and spices

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Sample Bill of Lading

2,810 shipment records available

Date
2025-02-10
Shipper Name
Alasu Gida San.Ve Tic. Ltd. Sti.
Shipper Address
SEYHSINAN MH. ATATURK BULVARI NO:166 ALASEHIR MANISA 45000 TR 02366535599
Consignee Name
Vintage Food Corp
Consignee Address
849 NEWARK TPKE KEARNY NJ 07032 US
Weight
23956
Weight Unit
K
Weight in KG
23956.0
Quantity
21
Quantity Unit
PCS
Shipment Origin
Turkey
Details
23,956.0 kg
From port: Aliaga, Turkey
To port: New York/Newark Area, Newark, New Jersey
Place of Receipt
Turkey
Foreign Port of Lading
Aliaga, Turkey
U.S. Port of Unlading
New York/Newark Area, Newark, New Jersey
U.S. Destination Port
New York/Newark Area, Newark, New Jersey
Commodity
XXXXXXX XXXXX
Container
ARKU8504992
Marks Description
XXXXXXXXXXXX
Carrier Name
KRUN GLOBAL CORP
Vessel Name
MUKADDES KALKAVAN
Voyage Number
03W25
Bill of Lading Number
KRVGTCE002500391
Master Bill of Lading Number
AXVJIZM000014328
HTS Codes
HTS 2201.10

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