Probiotic Kefir
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 | 79 kcal | 4% |
| Fat | 2.0 g | 3% |
| of which saturates | 1.3 g | 5% |
| Carbohydrate | 8.9 g | 3% |
| of which sugars | 6.8 g | 8% |
| Fibre | 1.6 g | 5% |
| Protein | 0.00 g | 0% |
| Sodium | 0.07 g | 3% |
Open Food Facts, ODbL, record updated 12 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Skim milk, milk solids, cream (from milk), dietary fibre (inulin), thickeners (corn starch, pectin), natural flavour, live cultures (incl. L. acidophilus, Bifidobacterium, Lactobacillus GG, Kefir cultures), enzyme (lactase). Contains milk. *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. For more information on recycling visit arl.org.au Tub Lid Foil Scrunch into Ball To enjoy Vaalia at its best refrigerated between C Questions? Comments Orlooking for great rete Call 1800 676 961 o www.vaalia.com.au Lactalis Australia Pty 35 Boundary Street South Brisbane QLD 40 Follow Us: 00 Made in Australia from at least 96% Australian ing
- E440PectinsEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Plain 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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