Strained Yoghurt Low Fat
Prefix 600 was issued by GS1 South Africa. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 54 kcal | 3% |
| Fat | 0,70 g | 1% |
| of which saturates | 0,50 g | 3% |
| Carbohydrate | 2,0 g | 1% |
| of which sugars | 0,80 g | 1% |
| Fibre | 1,0 g | — |
| Protein | 9,5 g | 19% |
| Salt | 0,08 g | 1% |
Open Food Facts, ODbL, record updated 12 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pasteurised low fat milk; selected yoghurt cultures. STORAGE INSTRUCTIONS: AVERAGE VALUES ENERGY PROTEIN KEEP REFRIGERATED OC°- 5C° USE WITHIN 4 DAYS ONCE OPENED SERVING SUGGESTION: TO BE ENJOYED WITH TOPPINGS LIKE FRUIT, HONEY AND NUTS. FROM COOKING TO BAKING TO A CREAM REPLACEMENT - TRY ME. TYPICAL
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Plain 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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