Whole Milk Yogurt
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 | 76 kcal | 4% |
| Total fat | 3.5 g | 5% |
| Saturated fat | 2.4 g | 12% |
| Total carbohydrate | 5.3 g | 2% |
| Total sugars | 4.7 g | — |
| Protein | 5.3 g | 11% |
| Sodium | 0.06 g | 3% |
Open Food Facts, ODbL, record updated October 21, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
PASTEURIZED ORGANIC WHOLE MILK, ORGANIC NONFAT DRY MILK, LIVE PROBIOTIC CULTURES (BIFIDOBACTERIUM LACTIS BB-12, L. ACIDOPHILUS LA-5, L. CASEL, L. RHAMNOSUS LB3, LIVE YOGURT CULTURES (L. BULGARICUS, S. THERMOPHILUS).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| February 12, 2026 | $7.99 | Mountain View, CA |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 129 kcal | — |
| Total fat | 6.0 g | 8% |
| Saturated fat | 4.0 g | 20% |
| Sodium | 100 mg | 4% |
| Total carbohydrate | 9.0 g | 3% |
| Dietary fiber | 0.0 g | 0% |
| Total sugars | 8.0 g | — |
| Protein | 9.0 g | — |
- Servings per package
- About 5.5
- USDA food category
- Yogurt
- Data provider
- Label Insight
- In FoodData Central
- Since November 16, 2023 · label data updated September 3, 2022
- FDC ID
- 2678979
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
Springfield Creamery Inc.
Open Food Facts, ODbL
In its category
66% of products in the category contain less sugar than this one. The thin line marks the category median.
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
- USDA label data
- 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.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
