Probiotic vanilla yoghurt
Prefix 934 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 | 3.8 g | 5% |
| of which saturates | 2.5 g | 10% |
| Carbohydrate | 6.1 g | 2% |
| of which sugars | 5.1 g | 6% |
| Protein | 4.9 g | 10% |
| Sodium | 0.07 g | 3% |
Open Food Facts, ODbL, record updated 6 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Whole milk, water, milk solids, thickener (1442), lemon pulp, live lactic acid cultures (Bifidobacterium animalis subspecies lactis CNCM 1-2494, Streptococcus thermophilus, Lactococcus lactis and Lactobacillus bulgaricus), natural flavours, lactase, locust bean gum, vanilla bean (0.013%), stevia leaf extract, sea salt, natural colour (carotene).
- E1442Hydroxypropyl distarch phosphateEmulsifier · Stabiliser · Thickener
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E960Steviol glycosidesSweetener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Flavoured bifidus yogurts”: 1.88 kg CO₂e per kg of product.
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.