High Protein Vanilla Yogurt
Prefix 509 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 | 71 kcal | 4% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 8.1 g | 3% |
| of which sugars | 7.1 g | 8% |
| Fibre | 0.00 g | — |
| Protein | 9.4 g | 19% |
| Salt | 0.09 g | 2% |
Open Food Facts, ODbL, record updated 28 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Skimmed Milk, Vanilla Blend (7%)| Sugar, Water, Natural Flavouring, Gelling Agent: Pecting Stabiliser: Guar Gum; Lemon Juice from Concentrate, Vanilla Extract], Yogurt Cultures* Lactobacillus Bulgaricus, Streptococcus philus, Lactobacillus Rhamnosus].
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Fruit 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.