Key Lime Pie
Prefix 004 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 | 107 kcal | 5% |
| Total fat | 3.6 g | 5% |
| Saturated fat | 1.3 g | 6% |
| Total carbohydrate | 16.3 g | 6% |
| Total sugars | 13.8 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 2.0 g | 4% |
| Sodium | 0.06 g | 3% |
Open Food Facts, ODbL, record updated June 22, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Skim milk, buttermilk, cultured sweet milk, corn syrup, water, sugar, cornstarch, key lime juice concentrate, natural flavor, turmeric (color), graham cracker swirls (graham cracker crumb (unbleached unenriched wheat flour, graham flour, sugar, palm oil, molasses, honey, salt, baking soda)), soybean oil, powdered sugar (sugar, cornstarch, nonfat dry milk, salt, soy lecithin, liquid sugar), cream, cellulose gum, mono - and diglycerides, guar gum, carrageenan, dextrose, citric acid, spirulina extract (color), vitamin A palmitate, vitamin D3. Contains live and active cultures: Lactobacillus acidophilus, Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus. Contains: milk, wheat, soy.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
83% 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.
How to store it
USDA FoodKeeper guidance for Yogurt (Dairy Products & Eggs).
| Where | How long | Note |
|---|---|---|
| Refrigerator · from date of purchase | 1–2 weeks | |
| Freezer | 1–2 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.