Farmer’s Union High Protein Greek Vanilla 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 | 52 kcal | 3% |
| Fat | 0.20 g | 0% |
| of which saturates | 0.10 g | 0% |
| Carbohydrate | 4.9 g | 2% |
| of which sugars | 4.5 g | 5% |
| Fibre | 0.00 g | 0% |
| Protein | 7.6 g | 15% |
| Sodium | 0.06 g | 3% |
Open Food Facts, ODbL, record updated 7 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
milk solids, skim milk, water, thickener (1442), natural flavours, vanilla bean (0.01%), live yoghurt cultures (milk) (S. Thermophilus, L. bulgaricus), natural sweetener (steviol glycosides), salt, acidity regulators (330, 331)
- 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.
Climate impact
Reference value for the category “Flavoured yogurts”: 1.88 kg CO₂e per kg of product.
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.