Cocobella yoghurt mango
Prefix 933 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 | 111 kcal | 5% |
| Fat | 3.3 g | 5% |
| of which saturates | 2.5 g | 10% |
| Carbohydrate | 16.0 g | 5% |
| of which sugars | 13.0 g | 14% |
| Protein | 3.3 g | 7% |
| Sodium | 0.02 g | 1% |
Open Food Facts, ODbL, record updated 13 May 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Coconut yoghurt (water, coconut milk, native starch, dextrose, carob bean extract, agar, yoghurt cultures and probiotics), mango blend (mango (6%), water, sugar, rice starch, natural flavour, acidity regulator (sodium citrate)). Yoghurt cultures & probiotics (vegan): Bifidobacterium, L'acidophilus, L. bulgaricus, L. paracasei, S. thermophilus.
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E406AgarCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Fruit 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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