Mango plant-based alternative to fromage frais
Prefix 541 was issued by GS1 Belgium & Luxembourg. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 83 kcal | 4% |
| Fat | 3.0 g | 4% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 8.2 g | 3% |
| of which sugars | 8.1 g | 9% |
| Fibre | 1.2 g | — |
| Protein | 5.2 g | 10% |
| Salt | 0.26 g | 4% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
base de soja (eau, fèves de soja décortiquées (13,9%)), sucre, mangue (5%), jus de fruit de la passion à base de jus concentré, stabilisant (pectines), correcteurs d'acidité (citrates de sodium, acide citrique), phosphate tricalcique, sel marin, antioxygènes (extrait riche en tocophérols, esters d'acides gras de l'acide ascorbique), arômes, vitamines (B2, B12, D2), ferments de yaourt (S. thermophilus, L. bulgaricus). Peut contenir des traces de fruits à coque (pas d'arachides).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Soy milk yogurts”: 1.21 kg CO₂e per kg of product.
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.