A2 Protein All 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 | 70 kcal | 3% |
| Fat | 3.5 g | 5% |
| of which saturates | 2.6 g | 11% |
| Carbohydrate | 4.0 g | 1% |
| of which sugars | 3.8 g | 4% |
| Fibre | 2.3 g | 8% |
| Protein | 3.1 g | 6% |
| Sodium | 0.04 g | 2% |
Open Food Facts, ODbL, record updated 21 April 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
A2 protein milk, vegetable fibre, whey protein Protein se concentrate (from milk) live yoghurt cultures (from milk) Fat, total [incl. S. thermophilus, L. bulgaricus, Bifidobacterium] saturated Contains milk. Carbohydrate - Sugars Over 1 BILLION PROBIOTIC COUNT per serve. Dietary fibre Sodium 196 mg (2546 RADM) Keep refrigerated at 1 °C - 5°C.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
26% 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.