Strawberry Yogurt
Prefix 930 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 74 kcal | 4% |
| Fat | 2.5 g | 4% |
| of which saturates | 1.7 g | 7% |
| Carbohydrate | 2.4 g | 1% |
| of which sugars | 2.0 g | 2% |
| Fibre | 0.00 g | 0% |
| Protein | 10.2 g | 20% |
| Sodium | 0.06 g | 3% |
Open Food Facts, ODbL, record updated 31 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Milk Solids, Skim Milk, Water, Cream (Milk), Thickener (1442), Natural Flavour, Vanilla Bean (0.01%), Acidity Regulators (330, 331), Salt, Natural Sweetener (Steviol Glycosides), Live Yogurt Cultures (Milk), (S. Thermophilus, L Bulgaricus).
- E1442Hydroxypropyl distarch phosphateEmulsifier · Stabiliser · Thickener
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E960Steviol glycosidesSweetener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
4% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Yogurts” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
Climate impact
Reference value for the category “Yogurts”: 1.89 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.