Greek Yogurt Strawberries and Cream
Prefix 019 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 118 kcal | 6% |
| Fat | 4.7 g | 7% |
| of which saturates | 2.9 g | 15% |
| Carbohydrate | 14.7 g | 6% |
| of which sugars | 13.5 g | 15% |
| Fibre | 0.00 g | — |
| Protein | 4.1 g | 8% |
| Salt | 0.15 g | 3% |
Open Food Facts, ODbL, record updated 21 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
CULTURED PASTEURIZED GRADE A MILK, SUGAR CREAM, BROWN SUGAR, HONEY, PECTIN, NATURAL FLAVOR, FRUIT AND VEGETABLE JUICE COLOR, CITRIC ACID
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
90% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Greek-style yogurts” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, 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.