Soya yogurt
Prefix 410 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 | 71 kcal | 4% |
| Fat | 1.3 g | 2% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 10.9 g | 4% |
| of which sugars | 8.7 g | 10% |
| Protein | 3.5 g | 7% |
| Salt | 0.10 g | 2% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, soya beans (11.6 %), sugar, starch, flavouring, thickener (locust bean gum, pectins), calcium phosphate, colour from vegetable concentrate (carrot), acidity regulators (citric acid, sodium citrate), sea salt, calcium carbonate, ground vanilla pods, cyanocobalamin (vitamin B12), colouring (carotene), yoghurt cultures, riboflavin (vitamin B2).
- E101RiboflavinsColour
- E101iRiboflavinColour
- E160acaroteneColour
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E440PectinsEmulsifier · Stabiliser · Thickener
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.