Natural Yoghurt
Prefix 931 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 | 81 kcal | 4% |
| Fat | 1.9 g | 3% |
| of which saturates | 1.2 g | 5% |
| Carbohydrate | 9.6 g | 3% |
| of which sugars | 7.4 g | 8% |
| Fibre | 1.8 g | 6% |
| Protein | 6.0 g | 12% |
| Sodium | 0.09 g | 4% |
Open Food Facts, ODbL, record updated 19 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Milk, skim milk, milk solids, dietary fibre (inulin), live yoghurt cultures (from milk) (incl. L. acidophilus, Bifidobacterium, Lactobacillus GG). Contains milk. READY TO CONSUME "As part of a varied and healthy diet, LGG® and BB-12 probiotics in Vaalia yoghurt at a daily intake of at least 1 billion cfu each can strengthen the immune system and improve bowel function in the general adult population; also with dietary fibre for regularity. Made in Australia from at least 97% Australian ingredients OUR SCIENCE :LGG By Cha Hansen OUR SCIENCE :BB-12" By Ch. Hansen LGG® and BB-12° are registered trademarks of Chr. Hansen A/S. 9 310036 017332 arl.org.au 8115812
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
57% 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
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