Cereals 4 x (500g)
Prefix 506 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 | 100 kcal | 5% |
| Fat | 3.3 g | 5% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 13.2 g | 5% |
| of which sugars | 12.2 g | 14% |
| Fibre | 0.30 g | — |
| Protein | 3.3 g | 7% |
| Salt | 0.08 g | 1% |
Open Food Facts, ODbL, record updated 27 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Yogurt (milk), Water, Sugar (8.3%), Cereals 1.5% (wheat flakes (0.7%), 9at flakes (0.5%), wheat bran (0.3%)), Barley malt extract (0.5%), Dried coconut,Acidity regulators (lactic acid, sodium citrate, calcium lactate), Flavouring, Stabilisers (pectin, xanthan gum), Burnt sugar syrup,Bifidobacterium lactis (Bifidus ActiRegularis") and Lactococcus lactis cultures. For allergens,including cereals containing gluten, see ingredients underlined. Produced on a line handling nuts
- E270Lactic acid
- E327calcium lactateThickener
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E415Xanthan 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 “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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.