Yogourt glacé caramel salé et gousse de vanille
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 101 kcal | — |
| Fat | 2.7 g | 4% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 18.6 g | — |
| of which sugars | 11.7 g | 12% |
| Fibre | 0.53 g | 2% |
| Protein | 1.6 g | — |
| Sodium | 0.08 g | 3% |
Open Food Facts, ODbL, record updated April 29, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
modified milk ingredients, sugars (sugar, glucose), salty caramel sauce (sugars sugar, glucose, sweetened condensed milk], water, coconut oil, sea salt, pectin, natural flavour soy lecithin), fresh cream, skim milk powder, mono and diglycerides, carob bean gum, guar gum, carrageenan, vanilla extract, natural flavour, vanilla bean powder, bacterial culture. contains: milk, soy. may contain: peanuts, tree nuts, wheat, egg. ingrédients : substances laitières modifiées, sucres (sucre, glucose), sauce au caramel sale (sucres [sucre, glucose, lait condensé sucré], eau. nulle de noix de coco, sel de mer, pectine, arome iaturel, lécithine de soja), crème fraîche, poudre de lait écrémé, mono et diglycérides, gomme de varoube, gomme de quar, carraghénine, extralt de vanille, arôme naturel, poudre de vanille, culture bactérienne, contenir : lait, soje eut contenir vraie creme gousse ер arachides, noix, blé, œuf. sunomol fraiche keep frozen garder congele ace cream creme glacee trade mark of chapman's ace cream
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E440PectinsEmulsifier · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Frozen yogurts”: 1.96 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 Values: Food and Drug Regulations, Health Canada.
- 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.