Yogurt with a hint of Vanilla Bean – Farmers Union – 400g

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (125 g)	Compared to: Yogurt Greek-style ewe's milk
  Energy	566 kj (135 kcal)	707 kj (169 kcal)	+23%
  Fat	8.8 g	11 g	+13%
  Saturated fat	5.44 g	6.8 g	-0%
  Carbohydrates	11.2 g	14 g	+120%
  Sugars	10.4 g	13 g	+145%
  Added sugars	560 g	700 g
  Starch	0 g	0 g
  Fiber	?	?
  Proteins	4 g	5 g	-21%
  Salt	0.13 g	0.162 g	+24%
  Vitamin A	0 µg	0 µg
  Vitamin E	0 mg	0 mg
  Vitamin K	0 µg	0 µg
  Vitamin C (ascorbic acid)	0 mg	0 mg
  Vitamin B1 (Thiamin)	0 mg	0 mg
  Vitamin B2 (Riboflavin)	0 mg	0 mg
  Vitamin B6 (Pyridoxin)	0 mg	0 mg
  Vitamin B9 (Folic acid)	0 µg	0 µg
  Vitamin B12 (cobalamin)	0 µg	0 µg
  Calcium	144 mg	180 mg	+1%
  Phosphorus	0 mg	0 mg
  Iron	0 mg	0 mg
  Magnesium	0 mg	0 mg
  Zinc	0 mg	0 mg
  Copper	0 mg	0 mg
  Manganese	0 mg	0 mg
  Selenium	0 µg	0 µg
  Caffeine	0 mg	0 mg
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %
  Choline	0 g	0 g

Food processing

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  Ultra-processed foods

  5 ultra-processing markers

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    Limit ultra-processed foods

    Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases

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    Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.

    Source: Ultra-processed foods increase noncommunicable chronic disease risk

  Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

  • Additive: E14XX - Modified Starch
  • Ingredient: Colour
  • Ingredient: Flavouring
  • Ingredient: Thickener
  • Ingredient: Modified starch

  Food products are classified into 4 groups according to their degree of processing:

  1. Unprocessed or minimally processed foods
  2. Processed culinary ingredients
  3. Processed foods
  4. Ultra-processed foods

  
  

  The determination of the group is based on the category of the product and on the ingredients it contains.

  → Learn more about the NOVA classification

Additives

Ingredients analysis

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  Details of the analysis of the ingredients

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  en: MILK, MILK, CREAM, WATER, SUGAR, THICKENER (MODIFIED STARCH), NATURAL FLAVOUR, ACIDITY REGULATORS (CITRIC ACID, SODIUM CITRATE), VANILLA BEAN 0.01%, NATURAL COLOUR (CAROTENE), LIVE YOGURT CULTURES (streptococcus thermophilus, lactobacillus bulgaricus)

  1. MILK -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 9.09090909090909 – percent_max: 99.92
  2. MILK -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0.01 – percent_max: 49.965
  3. CREAM -> en:cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent_min: 0.01 – percent_max: 33.3133333333333
  4. WATER -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0.01 – percent_max: 24.9875
  5. SUGAR -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0.01 – percent_max: 10.4
  6. THICKENER -> en:thickener – percent_min: 0.01 – percent_max: 10.4
     1. MODIFIED STARCH -> en:modified-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 10.4
  7. NATURAL FLAVOUR -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0.01 – percent_max: 5
  8. ACIDITY REGULATORS -> en:acidity-regulator – percent_min: 0.01 – percent_max: 5
     1. CITRIC ACID -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
     2. SODIUM CITRATE -> en:sodium-citrate – percent_min: 0 – percent_max: 2.5
  9. VANILLA BEAN -> en:vanilla-pod – vegan: yes – vegetarian: yes – percent_min: 0.01 – percent: 0.01 – percent_max: 0.01
  10. NATURAL COLOUR -> en:natural-colours – percent_min: 0 – percent_max: 0.01
      1. CAROTENE -> en:e160a – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 0.01
  11. LIVE YOGURT CULTURES -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 0.01
      1. streptococcus thermophilus -> en:streptococcus-thermophilus – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 0.01
      2. lactobacillus bulgaricus -> en:lactobacillus-bulgaricus – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 0.01

Carbon footprint

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  Equal to driving 1.2 km in a petrol car

  223 g CO₂e per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Yogurt, Greek-style, ewe's milk (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	75.1 %
  Processing	6.7 %
  Packaging	8.1 %
  Transportation	8.3 %
  Distribution	1.6 %
  Consumption	0.3 %

Packaging

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  Packaging with a medium impact

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  • Packaging parts

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    1 × Can 400g (PP 5 - Polypropylene) - In contact with food
    1 × Lid 400g (PP 5 - Polypropylene)
    1 × Film (Plastic)
    

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  • Packaging materials

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    Material	%	Packaging weight	Packaging weight per 100 g of product
    Plastic

Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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  ⚠ ️ The origins of the ingredients of this product are not indicated.
  
  If they are indicated on the packaging, you can modify the product sheet and add them.
  
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  Add the origins of ingredients for this product

  Add the origins of ingredients for this product