Greek style yoghurt
Prefix 609 was issued by GS1 Mauritius. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 94 kcal | 5% |
| Fat | 3.0 g | 4% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 10.3 g | 4% |
| of which sugars | 0.00 g | 0% |
| Protein | 6.2 g | 12% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 12 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Lait reconstitué (Eau, Lait entier en poudre, Lait écrémé en poudre), Protéines de lait, Stabilisants (E1422, E500), Ferments lactiques (Streptococcus thermophilus, Lactobacillus bulgaricus), Cultures probiotiques (Lactobacillus acidophilus, Bifidobacterium), Conservateur (E202)
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
- E202Potassium sorbatePreservative
- E500Sodium carbonatesStabiliser · Thickener
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.