Greek Yogurt Coconut Blended
Prefix 081 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Recalls
- October 30, 2013reportedUnited StatesFDAOther reason
12/6 oz. Chobani 2% Milkfat Low-Fat Greek Yogurt Coconut Blended, UPC 8-18290-01273-9 6/4/6 oz. Chobani 2% Milkfat Low-Fat Greek Yogurt Coconut Blended-4 Value…
Official wording (English):
Greek yogurt product Chobani brand is recalled due to report of illnesses and product bloated and swollen.
Lots and dates in the notice: Sep 11-13 (four didit time stamp) to Oct 07-13 (four digit time stamp) 16-012. This code is interpreted as Best By dates September 11, 2013 through October 07, 2013; 16-012 is the IMS number of a production plant in Twin Falls, Idaho.
A recall covers only the lots, dates and markets named in the official notice. It does not mean every pack with this barcode is affected.
All food recalls in the United States →
Matched to this product by its barcode. Sources: RappelConso (DGCCRF), Licence Ouverte 2.0 · openFDA (U.S. FDA), CC0 · Health Canada / CFIA Recalls and Safety Alerts, Open Government Licence – Canada · Food Standards Agency, OGL v3. Reason category: Shelfpedia classification of the official reason.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 93 kcal | 5% |
| Total fat | 3.0 g | 4% |
| Saturated fat | 2.3 g | 12% |
| Total carbohydrate | 10.7 g | 4% |
| Total sugars | 8.0 g | — |
| Dietary fiber | 0.67 g | 2% |
| Protein | 8.0 g | 16% |
| Sodium | 0.03 g | 1% |
Open Food Facts, ODbL, record updated July 31, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Lowfat yogurt (cultured pasteurized nonfat milk, cream), evaporated cane sugar, water, coconut, natural flavor, fruit pectin, locust bean gum, guar gum, lemon juice concentrate. contains live and active cultures: s. thermophilus, l. bulgaricus, l. acidophilus, bifidus and l. casei.
- E410Locust bean gumEmulsifier · Stabilizer · Thickener
- E412Guar gumEmulsifier · 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 | 140 kcal | — |
| Total fat | 4.5 g | 6% |
| Saturated fat | 3.5 g | 17% |
| Sodium | 50 mg | 2% |
| Total carbohydrate | 15 g | 5% |
| Dietary fiber | 1.0 g | 4% |
| Total sugars | 12 g | — |
| Protein | 12 g | — |
- USDA food category
- Yogurt
- Data provider
- Label Insight
- In FoodData Central
- Since July 13, 2023 · label data updated June 14, 2023
- FDC ID
- 2608656
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, April 2026 release) · public domain (CC0 1.0).
Who makes it
Chobani, Inc.
Open Food Facts, ODbL
In its category
39% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Greek-style 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.