Fat Free Icelandic Style Strained Yoghurt
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 | 47 kcal | 2% |
| Fat | 0.10 g | 0% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 3.4 g | 1% |
| of which sugars | 3.4 g | 4% |
| Protein | 9.0 g | 18% |
| Salt | 0.09 g | 2% |
Open Food Facts, ODbL, record updated 2 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
HIGH IN 70 PROTEIN FAT Made with two 100% natural ingrediens, our skyr combines only milk and a unite blend of live cultures. The result is a deliciously creamy yet surprisingly mild yoghurt which is high in protein, 0% fat. containing naturally occurring sugars only and a natural source of calcium Bringing ultimate enjoyment to your spoon, enjoy in the morning for a great start to your day or as a tasty snack
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
11% 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.
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.