Salted Caramel Yogurt with Granola
Prefix 405 was issued by GS1 Germany. 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 | 2.9 g | 4% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 10.5 g | 4% |
| of which sugars | 3.5 g | 4% |
| Fibre | 3.2 g | — |
| Protein | 10.8 g | 22% |
| Salt | 0.40 g | 7% |
Open Food Facts, ODbL, record updated 11 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
High protein salted C bla with soya protein crisps and yo Ingredients 83% Yogurt (Milk, Milk Protein Powder, Sugar, Live Yogurt Cultures), 9% Salted Caramel Preparation (Water, Thickener: Modified Starch Acetylated Distarch Apidate: Sea Salt, Gelling Agent: Pectins; Caramel Sugar Syrup, Natural Flavouring, Sweeteners: Sucralose, Acesulfame K; Colour: Plain Caramel; Acid: Lactic Acid), 8% Granola (Oat Flakes, Soya Protein Crisps (Isolated Soya Protein, Tapioca Starch, Salt), Inulin, Pumpkin Seeds, Demerara Sugar, Rapeseed Oil Pea Protein, Natural Flavouring). Leat Typical Energy Fat of which Carbohyd
- E150aPlain caramelColour
- E270Lactic acid
- E440PectinsEmulsifier · Stabiliser · Thickener
- E950Acesulfame kSweetener
- E955SucraloseSweetener
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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