Yoghurt violet fig
Prefix 360 was issued by GS1 France. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 109 kcal | 5% |
| Fat | 3.8 g | 5% |
| of which saturates | 2.3 g | 12% |
| Carbohydrate | 15.4 g | 6% |
| of which sugars | 14.8 g | 16% |
| Protein | 3.3 g | 7% |
| Salt | 0.10 g | 2% |
Open Food Facts, ODbL, record updated 27 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Whole MILK Yoghurt (71%), Fig Preparation of which sugars (25%) (Figs (45%), Sugar, Fig Purée (15%), Cornflour, Fibre Concentrated Lemon Juice, Gelling Agent: Fruit Pectin), Sugar. For allergens, see ingredients in bold. No artificial colours, flavours or preservatives. Suitable for vegetarians. For use by date: see side of the pot. Keep refrigerated. Once If for any reason you are at the sa this product, please write to opened, consume within 3 days. Protein Salt Bonne Maman, PO Box 5250, From All packaging is widely recyclable. You can reuse pot and lid. 9DB or email: info@bomenanamk This pack contains 3 servings. Bonne Maman-Z.1.-46130 Bliss C-C
- E440PectinsEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
92% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Fruit 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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