Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 175 kcal | 9% |
| Fat | 9.1 g | 13% |
| of which saturates | 6.1 g | 30% |
| Carbohydrate | 18.3 g | 7% |
| of which sugars | 9.0 g | 10% |
| Protein | 4.6 g | 9% |
| Salt | 0.13 g | 2% |
Open Food Facts, ODbL, record updated 12 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
storage 81% yogurt (whole milk, 22% cream keep refi (milk), skimmed milk powder, whey within 24 powders (milk), yogurt cultures (milk)), suitable fo sugar, 4% sicilian lemon juice concentrate, butter (milk), maize starch, natural flavourings, acidity regulator: sodium citrates, colour: curcumin, additional produced in irish cream, remove preservative: potassium sorbate, allergy advice
- E100CurcuminColour
- E202Potassium sorbatePreservative
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
55% 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 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.