kefir cremoso pesca e albicocca - alpli' - 150 g

Barcode: 8034066307447 (EAN / EAN-13)

Product characteristics

Quantity: 150 g

Packaging: vasetto plastica

Brands: alpli'

Categories: it:Latte fermentato

Labels, certifications, awards: No gluten, No colorings

Manufacturing or processing places: Austria

EMB code: AT 30960 EC

Stores: MD

Countries where sold: Italy


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
and and known to be considered the drink of centenarians, ll term kefir, a particular fermented milk consumed for centuries in tradition, derives from an armenian word, keif, whose meaning is its own well-being, kefir with crema of latte with pesche and albicocche without molosiation of lattosio ingredients: whole milk 70%, fruit preparation 20% (sugar 20% , 5%, concentrated apricot juice 7.5%, starch, natural aroma), milk cream 7.8% sugar, live lactic ferments (lactococcus lactis, lactobacillus acidophilus, lactobacillus helveticus, lactobacillus lactis, lactococcus cremoris, streptococcus thermophilus bifidobacterium lactis), gluten-free, no dyes and preservatives added, to be consumed by: see above, refrigerate between 1st and 6th c product in austria for l,n,srl, burgundy street 2 , 20122 milan

Substances or products causing allergies or intolerances: Milk

Ingredients analysis:
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

We need your help!

NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
Energy (kJ) ?
Energy (kcal) ?
Fat ?
Carbohydrates ?
Proteins ?


Recycling instructions and/or packaging information:

Packaging parts:
Number Shape Material Recycling
Jar Plastic

Data sources


Product added on by openfoodfacts-contributors
Last edit of product page on by inf.
Product page also edited by roboto-app.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.