Natural Soy-Gurt
Prefix 408 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 | 57 kcal | 3% |
| Fat | 2.6 g | 4% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 3.9 g | 2% |
| of which sugars | 2.4 g | 3% |
| Fibre | 1.8 g | — |
| Protein | 4.3 g | 9% |
| Salt | 0.15 g | 3% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, SOYA BEAN (14%), Sugar, Maize Starch, Potato Starch, Calcium Phosphates, Acidity Regulator Citric Acid; Sea Salt, Flavourings, Colour: Carotenes; Vitamin B12, Yogurt Cultures 5. Thermophilus, L. Bulgaricus).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Soy milk yogurts”: 1.21 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.