Collection yogourt glacee
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 | 164 kcal | — |
| Fat | 7.3 g | 10% |
| of which saturates | 4.5 g | 23% |
| Carbohydrate | 21.8 g | — |
| of which sugars | 14.5 g | 15% |
| Fibre | 0.00 g | 0% |
| Protein | 1.8 g | — |
| Sodium | 0.05 g | 2% |
Open Food Facts, ODbL, record updated March 12, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Frozen yogurt: Modified milk ingredients, Sugars (sugar, glucose), Fresh cream, Skim milk powder, Mono and diglycerides, Carob bean gum, Guar gum, Carrageenan, Vanilla extract, Natural flavour, Bacterial culture. Coating: Chapman's milk chocolate (sugar, whole milk powder, unsweetened chocolate, cocoa butter, lactose [milk], soy lecithin, vanilla extract), Coconut oil, Soybean oil. Made in a peanut free facility.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E412Guar gumEmulsifier · 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.