kids probiotics vanilla flavoured live cultured 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 | 90 kcal | 4% |
| Fat | 2.5 g | 4% |
| of which saturates | 1.7 g | 7% |
| Carbohydrate | 12.2 g | 4% |
| of which sugars | 9.4 g | 10% |
| Fibre | 0.00 g | 0% |
| Protein | 4.6 g | 9% |
| Sodium | 0.05 g | 2% |
Open Food Facts, ODbL, record updated 23 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
whole milk, skim milk, milk solids, water, sugar, nca starch, gelatin, natural flavours, acidity regulators(330,331, live ent ultures (inc. lacidophilus, bifidobacteríum, lactobacillus g), contains milk ehour rlgg probiotics in vaalia yoghurtat a daily intake of atleast 1billon cfucan strengthen the immune system in the general population
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E428Gelatine
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
65% 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.
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.