Milk Lollies
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 | 91 kcal | 5% |
| Fat | 4.2 g | 6% |
| of which saturates | 3.8 g | 19% |
| Carbohydrate | 8.3 g | 3% |
| of which sugars | 7.3 g | 8% |
| Protein | 1.7 g | 3% |
| Salt | 0.10 g | 2% |
Open Food Facts, ODbL, record updated 4 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Skimmed milk (62.9%), soluble corn fibre, coconut oil, strawberry puree (3.3%), fructose, lactose and milk protein, sugar, colouring foods (red beetroot juice concentrate, carrot concentrate), fat-reduced cocoa powder, emulsifier (mono - and diglycerides of fatty acids), stabilisers (locust bean gum, guar gum), natural flavouring, caramelised sugar syrup (sugar, water), natural chocolate flavouring with other natural flavourings, acidity regulator (citric acid), sea salt, Bourbon vanilla extract.
- E330Citric acidAntioxidant · Sequestrant
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Ice creams”: 1.92 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.