Caramel Choc Peanut Salted Caramel Flavoured Greek Yogurt, Chobani
i Photo: Open Food Facts contributors · CC BY-SA

Caramel Choc Peanut Salted Caramel Flavoured Greek Yogurt

by Chobani · 142 g
Australia
NOVA4
71 kcalper 100 g · 3% of the reference intake
3.1 gof sugars per 100 g
Barcode (EAN-8)93577762
GS1 prefix935 · GS1 Australia
Additives5: E330, E331, E440…
AllergensMilk, Peanuts, SoybeansMay contain: Eggs, Gluten, Nuts, Sesame seeds
LabelsNo GMOs, Australian made, Health Star Rating

Nutrition

Per 100 g, with the % of daily intake (8,700 kJ)
Nutrient100 gDaily intake
Energy71 kcal3%
Fat2.0 g3%
of which saturates0.77 g3%
Carbohydrate5.0 g2%
of which sugars3.1 g3%
Fibre0.28 g1%
Protein11.3 g23%
Sodium0.06 g3%

Open Food Facts, ODbL, record updated 17 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).

Ingredients

As printed on the pack; allergens in bold

Salted Caramel Flavoured Yogurt (93%) [Skim Milk, Thickeners (Rice Starch, Pectin), Natural Flavours, Natural Colour (Caramel), Plant Based Sweetener (Steviol Glycosides), Salt, Mineral Salt (Calcium Citrate), Acidity Regulators (Citric Acid, Sodium Citrate), Enzyme (Lactase), Live Cultures (Milk)], Peanuts (3%) (Coated, Roasted), Cocoa Soy Crisps (2%), No Added Sugar Choc Flavoured Fudge (1%) (Sweeteners (Maltitol, Steviol Glycosides)) (Soy), No Added Sugar Dark Choc (1%) (Sweeteners (Maltitol, Steviol Glycosides)) (Soy). Live and Active Cultures: S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus and L. paracasei.

  • E330Citric acidAntioxidant · Sequestrant
  • E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
  • E440PectinsEmulsifier · Stabiliser · Thickener
  • E960Steviol glycosidesSweetener
  • E965maltitolEmulsifier · Humectant · Stabiliser · Sweetener · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in Australia
Australia

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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