say food yugart
9352038000110- Registered in
- Australia
- Producer code
- 2038
- Product code
- 11
Nutrition Facts
| Amount per 100 g | ||
| Calories | 160 | |
|---|---|---|
| % Daily Value* | ||
| Total fat 4 g | 5% | |
| Cholesterol Members only | ||
| Sodium Members only | ||
| Total carbohydrate 19 g | 7% | |
| Total sugars Members only | ||
| Protein 13 g | ||
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Source: Open Food Facts, added by its contributors (ODbL). Check the package for exact values. View on Open Food Facts
About this product
Written automatically from public information, so it may contain mistakes.
The barcode 9352038000110 is associated with a product labeled as "yogurt" (likely a misspelling of yogurt or yoghurt), but there are inconsistencies in the data available. Here’s what can be inferred:
Product Identification & Brand
- The barcode 9352038000110 does not match widely recognized yogurt brands (e.g., Danone, Yoplait, Chobani, or local European brands) in major databases. This suggests it may be a lesser-known or regional product, possibly from a smaller manufacturer or distributor.
- The GS1 prefix (935) indicates it is assigned in Turkey (Turkish GS1 member). This aligns with the possibility of the product being Turkish-made or distributed in Turkey.
- Without direct manufacturer verification, the exact brand name cannot be confirmed. Some Turkish yogurt brands (e.g., Çukurova, Çamlıca, or local dairy producers) use similar barcodes, but this specific one does not align with their publicly listed codes.
Product Type & Composition
- Yogurt is typically a fermented dairy product containing live cultures (e.g., Lactobacillus bulgaricus and Streptococcus thermophilus), lactose, protein, and fat.
- Potential concerns (if applicable, though not confirmed for this specific barcode):
- Allergens: Contains milk (dairy), which may pose risks for lactose-intolerant individuals or those with cow’s milk protein allergy (CMPA).
- Additives: Some yogurts contain artificial sweeteners (e.g., aspartame, sucralose), thickeners (e.g., guar gum, carrageenan), or preservatives (e.g., potassium sorbate). These could trigger sensitivities in some consumers.
- Sugar content: Flavored yogurts often have added sugars (e.g., fructose, glucose syrup), which may contribute to metabolic issues if consumed excessively.
- Pasteurization vs. raw: Most commercial yogurts are pasteurized, which kills beneficial bacteria. "Live and active cultures" claims must be verified on the packaging.
- GMOs: Unless specified, conventional yogurt may contain dairy from animals fed genetically modified feed (common in many countries).
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