Nordic yoghurt bar
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 | 350 kcal | 18% |
| Fat | 23.2 g | 33% |
| of which saturates | 13.0 g | 65% |
| Carbohydrate | 25.1 g | 10% |
| of which sugars | 24.3 g | 27% |
| Protein | 10.5 g | 21% |
| Salt | 0.10 g | 2% |
Open Food Facts, ODbL, record updated 13 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Yogurt 53% (milk, Live Kefir and Yogurt Culture* (milk)), Belgian chocolate glaze 19% (sugar, cocoa mass, cocoa butter, milk fat, emulsifier (soy lecithin), natural vanilla flavouring), sugar, milk protein, natural flavouring. Product may contain traces of nuts. "Contains live active cultures, including: kefir grains microflora, kefir yeasts, Lactococcus lactis subsp., Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus.
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
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