zero sugar Madagascar vanilla
Prefix 003 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 47 kcal | 2% |
| Total fat | 1.0 g | 1% |
| Saturated fat | 0.67 g | 3% |
| Total carbohydrate | 3.6 g | 1% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 0.37 g | 1% |
| Protein | 8.7 g | 17% |
| Sodium | 0.03 g | 1% |
Open Food Facts, ODbL, record updated May 20, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
cultured ultra-filtered non fat milk, skim milk, water, natural flavors, cream, less than 1%: pectin, tapioca flour, lactase, calcium citrate, sea salt, stevia extract, citric acid, vanilla bean specks, sodium citrate, vanilla extract, vitamin D3, yogurt cultures L. bulgaricus , S. thermophilus
- E330Citric acidAntioxidant · Sequestrant
- E440PectinsEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% 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) and USDA FoodData Central (CC0) records in the same category sold in the United States, 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.