Creamy yoghurt with a salted caramel layer
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 | 147 kcal | 7% |
| Fat | 8.6 g | 12% |
| of which saturates | 5.6 g | 28% |
| Carbohydrate | 16.4 g | 6% |
| of which sugars | 15.5 g | 17% |
| Fibre | 0.09 g | — |
| Protein | 2.6 g | 5% |
| Salt | 0.21 g | 4% |
Open Food Facts, ODbL, record updated 17 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Yoghurt Milk Water Sugar Toffee (2.7%) (glucose fructose syrup, sugar, sweetened condensed milk, water), Caramel (0.7% sugar, watter Modified mace starch, Butter Mik Sat, Thickener (Carrageenan), Ravouring, Emulsifier (Mane-and diglycerides of fatty acids), Colour (Plain caramel), Acidity regulator (Lactic acid)
- E150aPlain caramelColour
- E270Lactic acid
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E570Fatty acids
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
89% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Yogurts” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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