Probiotic Blended Lowfat Yogurt, Mango
Prefix 005 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 | 112 kcal | 6% |
| Total fat | 0.88 g | 1% |
| Saturated fat | 0.59 g | 3% |
| Total carbohydrate | 21.8 g | 8% |
| Total sugars | 19.4 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 4.1 g | 8% |
| Sodium | 0.06 g | 2% |
Open Food Facts, ODbL, record updated August 5, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Cultured pasteurized grade a lowfat milk, sugar, nonfat milk solids, modified cornstarch, mango fruit puree, fructose, kosher gelatin, natural flavors, pectin, locust bean gum, citric acid, potassium sorbate (to maintain freshness), sodium benzoate (to maintain freshness), vitamin a palmitate, vitamin d3, and annatto (color). contains active yogurt with l. bulgaricus, s. thermophilus, bifidobacterium bb-12, l. acidophilus and l. casei cultures.
- E160bAnnattoColor
- E202Potassium sorbatePreservative
- E211Sodium benzoatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E410Locust bean gumEmulsifier · Stabilizer · Thickener
- E428Gelatin
- E440PectinsEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 170 kcal | — |
| Total fat | 1.5 g | 2% |
| Saturated fat | 1.0 g | 5% |
| Sodium | 90 mg | 4% |
| Total carbohydrate | 32 g | 12% |
| Dietary fiber | 0.0 g | 0% |
| Total sugars | 26 g | — |
| Protein | 7.0 g | — |
- USDA food category
- Yogurt
- Data provider
- Label Insight
- In FoodData Central
- Since August 31, 2023 · label data updated June 23, 2023
- FDC ID
- 2615949
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
Johanna Foods, Inc.
Open Food Facts, ODbL
In its category
98% 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
- 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.