Caramel yogurt
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 186 kcal | 9% |
| Fat | 10.5 g | 15% |
| of which saturates | 7.2 g | 36% |
| Carbohydrate | 20.1 g | 8% |
| of which sugars | 18.8 g | 21% |
| Fibre | 0.50 g | — |
| Protein | 2.6 g | 5% |
| Salt | 0.12 g | 2% |
Open Food Facts, ODbL, record updated 27 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pot 150g 14% sweetened full fat yogurt with 20% caramel sauce ingredients yogurt (milk), sugar, water, 6,0% caramel syrup (nvert sung syrup, skimmed milk powder, whole milk powder, coconut oil, butter emulsifier: rapeseed lecithins), 6,0% caramel sauce (glucose-fructose sugar, sweetened condensed milk [milk, sugar), water), modified ma caramel sugar syrup, stabiliser: pectins, acidity regulator: citric acid allergy advice for allergens, see ingredients in bold, of the eference intake cal energy storage instructions keep refrigerated,
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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
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