Low Fat Yogurt
Prefix 007 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 | 93 kcal | 5% |
| Total fat | 0.88 g | 1% |
| Saturated fat | 0.66 g | 3% |
| Total carbohydrate | 17.6 g | 6% |
| Total sugars | 16.7 g | — |
| Dietary fiber | 1.8 g | 6% |
| Protein | 3.5 g | 7% |
| Sodium | 0.05 g | 2% |
Open Food Facts, ODbL, record updated February 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Cultured pasteurized grade a lowfat milk and nonfat dry milk, sugar, raspberries, water, modified corn starch, carrageenan, pectin, polydextrose (fiber), citric acid, red #40 and blue #1, natural flavor, vitamin a palmitate and vitamin d3.
- E1200PolydextroseHumectant · Stabilizer · Thickener
- E129Allura redColor
- E133Brilliant blue FCFColor
- E330Citric acidAntioxidant · Sequestrant
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- 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 | 211 kcal | — |
| Total fat | 2.0 g | 3% |
| Saturated fat | 1.5 g | 7% |
| Sodium | 120 mg | 5% |
| Total carbohydrate | 40 g | 15% |
| Dietary fiber | 4.1 g | 15% |
| Total sugars | 38 g | — |
| Protein | 8.0 g | — |
- Servings per package
- About 3
- USDA food category
- Yogurt
- Data provider
- Label Insight
- In FoodData Central
- Since July 29, 2021 · label data updated July 14, 2017
- FDC ID
- 1902853
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
Prairie Farms Dairy, Inc.
Open Food Facts, ODbL
In its category
79% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Low-fat 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.