Greek Style Bio-Live Yogurt
Prefix 051: coupons.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 140 kcal | 7% |
| Fat | 8.5 g | 12% |
| of which saturates | 5.3 g | 27% |
| Carbohydrate | 10.1 g | 4% |
| of which sugars | 8.5 g | 9% |
| Fibre | 0.40 g | — |
| Protein | 5.0 g | 10% |
| Salt | 0.15 g | 3% |
Open Food Facts, ODbL, record updated 27 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
(allergens in BOLD) Greek Style Natural Yogurt (MILK) Sugar, Raspberries (6%), Cornflour Natural Flavouring, Acidity Regulator: (Citric Acid) Suitable for Vegetarians and Gluten Free Free from artificial colours and flavours Storage Information Keep refrigerated - Do not freeze Consume within 3 days of opening Best before: see lid NUTRITIONAL INF Typical values Energy Fat of which sa Carbohydrate of which sup Fibre Protein Salt Calcium NRV-M RI - Refere average ad Tims Dairy Limited, The Chalfonts, Buckingha f/timsdairy @timsdairyyogurt Qums
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
73% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Greek-style yogurts” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Fruit 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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