Fat Free Natural Yogurt
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 53 kcal | 3% |
| Fat | 0.10 g | 0% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 7.5 g | 3% |
| of which sugars | 6.6 g | 7% |
| Fibre | 0.50 g | — |
| Protein | 5.3 g | 11% |
| Salt | 0.14 g | 2% |
Open Food Facts, ODbL, record updated 27 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fat Free Natural Yoghurt (contains milk)
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
- Country
- United Kingdom
- Establishment
- TM Dairy Ltd
- Town
- Telford
This code, printed in an oval on the pack, identifies the plant that made or packed the product. It is required for foods of animal origin.
Source: Open Food Facts (code read from the pack) · Format: Regulation (EC) No 853/2004, Annex II. · Food Standards Agency · Food Standards Scotland, 1 October 2026, OGL v3
In its category
29% of products in the category contain less sugar than this one. The thin line marks the category median.
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 “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
- Packer codeRegulation (EC) No 853/2004, Annex II, Section I · Food Standards Agency · Food Standards Scotland, 1 October 2026, OGL v3
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.