Kefir Vanilla Cultured Yoghurt
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 99 kcal | 5% |
| Fat | 4.7 g | 7% |
| of which saturates | 3.3 g | 16% |
| Carbohydrate | 9.1 g | 4% |
| of which sugars | 7.5 g | 8% |
| Protein | 5.0 g | 10% |
| Salt | 0.13 g | 2% |
Open Food Facts, ODbL, record updated 27 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
LIVE YOGHURT (MILK) FERMENTED WITH KEFIR CULTURES**, WATER, CONCENTRATED GRAPE JUICE, GELLING AGENT (FRUIT PECTIN), SPENT MADAGASCAN VANILLA BLOSSOM HONEY (1%), CORNFLOUR, NATURAL FLAVOURINGS, BEAN, ACIDITY REGULATOR (LACTIC ACID), MADAGASCAN VANILLA EXTRACT. CONTAINS PASTEURISED COW'S MILK. FOR ALLERGENS, SEE INGREDIENTS IN BOLD. **CONTAINS 13 LIVE 'N' ACTIVE CULTURES INCLUDING: BIFIDOBACTERIUM INFANTIS, L. PARACASEI, L. FERMENTUM, BRDOBACTERIUM LACTIS, L. ACIDOPHILUS, L. RHAMNOSUS, THERMOPHILUS, L DELBRUECKII SUBSP. LACTIS.
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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