Whip Bars Yoghurt & Strawberry
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 | 380 kcal | 19% |
| Fat | 7.0 g | 10% |
| of which saturates | 6.0 g | 30% |
| Carbohydrate | 55.0 g | 21% |
| of which sugars | 46.0 g | 51% |
| Fibre | 19.0 g | — |
| Protein | 3.7 g | 7% |
| Salt | 0.32 g | 5% |
Open Food Facts, ODbL, record updated 21 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
White Coating 27% (Sugar, Vegetable Fats (Coconut, Palm Kernel), Whey Powder (Milk), Emulsifier (Soya Lecithin), Natural Vanilla Flavouring), Sugar, Glucose Syrup, Bulking Agent (Polydextrose), Water, Rice Crispies 5.5% (Rice Flour, Sugar, Salt), Inulin, Bamboo Fibre, Vegetable Fats (Palm, Palm Kernel), Egg White Powder, Skimmed Milk Powder, Yoghurt Powder 0.9% [Skimmed Milk, Skimmed Milk Powder, Anti-Caking Agent (Silicon Dioxide), Yoghurt Cultures], Freeze Dried Strawberries 0.3%, Acidity Regulator (Citric Acid), Colour (Red Beetroot Extract), Natural Flavouring, Flavouring, Emulsifier (Sunflower Lecithin) ALLERGY INFORMATION:
- E1200PolydextroseHumectant · Stabiliser · Thickener
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E551Silicon dioxideCarrier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
70% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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.