Mango 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 | 165 kcal | 8% |
| Fat | 0.31 g | 0% |
| of which saturates | 0.19 g | 1% |
| Carbohydrate | 4.1 g | 1% |
| of which sugars | 3.8 g | 4% |
| Fibre | 0.15 g | 1% |
| Protein | 9.5 g | 19% |
| Sodium | 0.04 g | 2% |
Open Food Facts, ODbL, record updated 4 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
fresh milk, - 160g mango (5%), rice starch. enzyme (lactase), lemon vg qty pulp, locust bean gum, r100g natural flavours, pectin, 245 kj live yoghurt cultures, 59 cal) stevia leaf extract, sea 9.5g salt, milk minerals. yor 030
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E440PectinsEmulsifier · Stabiliser · Thickener
- E960Steviol glycosidesSweetener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
29% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Yogurts” →
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
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