
Let's Yoghurty
Prefix 885 was issued by GS1 Thailand. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 457 kcal | 22% |
| Fat | 16.1 g | 23% |
| of which saturates | 10.9 g | 45% |
| Carbohydrate | 73.9 g | 24% |
| of which sugars | 37.8 g | 42% |
| Protein | 3.0 g | 6% |
| Sodium | 0.28 g | 12% |
Open Food Facts, ODbL, record updated 13 May 2022 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
rice bubbles (32%)(rice, sugar, salt, barley malt extract, rosemary extract), yoghurt compound (27%)(sugar, vegetable oil, milk solids, glucose, yoghurt powder, emulsifier [soy lecithin], food acid [330], salt), glucose, fructose, vegetable oils (antioxidant [tocopherols]), sugar, glucose solids, invert syrup, humectant (glycerol), gelatin, natural flavour, salt, emulsifiers (472e, 472a), milk solids, rosemary extract,
- E306Tocopherol-rich extract
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E392Extracts of rosemary
- E422GlycerolHumectant · Thickener
- E428Gelatine
- E472aAcetic acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Kellanova, WK Kellogg Co
Wikidata, CC0
In its category
76% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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