Food Benchmark Logo
Food Benchmark
Productsnoosastrawberry rhubarb finest yoghurt
strawberry rhubarb finest yoghurt
Barcode 0853923002503
noosa

strawberry rhubarb finest yoghurt

BARCODE:0853923002503
CATEGORIES:Dairies, Fermented Foods, Fermented Milk Products, Desserts, Dairy Desserts, Fermented Dairy Desserts, Yogurts
COUNTRIES:United States

Labels

Nutri-Score
Nutri-ScoreModerate nutritional quality
NOVA Group
NOVA GroupUltra-processed food and drink products
Environmental Score
Environmental ScoreNot computed

Health

Nutrition

Label

CModerate nutritional quality

Nutrient levels

Fat in moderate quantity (4.85%)
What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in moderate quantity (3.08%)
What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts
Sugars in high quantity (13.2%)
What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts
Salt in low quantity (0.132%)
What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

strawberry rhubarb finest yoghurt nutrition label

Nutrition facts

Nutrition factsAs sold for 100 g / 100 ml
Energy~ 504.85 kJ (115 kcal)
FAT4.85 g
Saturated fat3.08 g
Trans fat0 g
Carbohydrates14.1 g
Sugars13.22 g
Added sugars7.93 g
Dietary fiber0.44 g
Proteins4.85 g
Salt0.13 g
Sodium0.05 g
Minerals
Fruits, vegetables and legumes~ 21.43 %

Nutrition facts (Detailed data)

Nutrition factsAs sold for 100 g / 100 mlAs sold Per 100 g (packaging)As sold Per serving (227 g) (packaging)As sold Per 100 g (estimate)
Energy~ 504.85 kJ (115 kcal)? (115 kcal)? (260 kcal)?
FAT4.85 g?11 g?
Saturated fat3.08 g?7 g?
Trans fat0 g?0 g?
Carbohydrates14.1 g?32 g?
Sugars13.22 g?30 g?
Added sugars7.93 g7.93 g18 g~ 21.43 g
Dietary fiber0.44 g?1 g?
Proteins4.85 g?11 g?
Salt0.13 g?0.3 g?
Sodium0.05 g?0.12 g?
Minerals
Fruits, vegetables and legumes~ 21.43 %??~ 21.43 %

Serving size

1 portion (227 g)

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 505 kJ. Reference adult weight: 70 kg. Energy density: Low.

Walking
29 min (~2,944 steps)
Swimming
18 min
Bicycling
14 min
Running
10 min

Ingredients

Ingredients list

Grade a pasteurized whole milk, fruit puree, (rhubarb, cane sugar, strawberries, water, pectin, locust bean gum, fruit and vegetable juice, lemon juice concentrate), cane sugar, honey, kosher gelatin, pectin, live active cultures (s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, and l. casei.)

Ingredient information

Grade A Pasteurized Whole Milk
57.14% (estimate)
Fruit Puree
21.43% (estimate)
Rhubarb
10.71% (estimate)
Cane Sugar
5.36% (estimate)
Strawberry
2.68% (estimate)
Water
1.34% (estimate)
E440a
0.67% (estimate)
E410
0.33% (estimate)
Fruit
0.17% (estimate)
Vegetable Juice
0.08% (estimate)
Concentrated Lemon Juice
0.08% (estimate)
Cane Sugar
10.71% (estimate)
Honey
5.36% (estimate)
E428
2.68% (estimate)
E440a
1.34% (estimate)
Live Active Cultures
1.34% (estimate)
Streptococcus Thermophilus
0.67% (estimate)
Lactobacillus Bulgaricus
0.33% (estimate)
Lactobacillus Acidophilus
0.17% (estimate)
Bifidus
0.08% (estimate)
Lactobacillus Casei
0.08% (estimate)

Ingredients analysis

Palm oil free
Yes

No ingredients containing palm oil.

Vegan
No

Contains non-vegan ingredients.

Unrecognized: en:grade-a-pasteurized-whole-milk

Vegetarian
No

Contains non-vegetarian ingredients.

Unrecognized: en:grade-a-pasteurized-whole-milk

Food Processing

NOVA group

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E410 - Locust bean gum
Additives
E428 - Gelatine
Additives
E440 - Pectins

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E410 - Locust bean gumEmulsifierStabiliserThickener

Locust bean gum (LBG, also known as carob gum, carob bean gum, carobin, E410) is a thickening agent and a gelling agent used in food technology.

Open additive page Source
E428 - Gelatine

No additive description is available yet.

Open additive page
E440 - PectinsEmulsifierStabiliserThickener

Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

Open additive page Source

Environment

Environmental score label

Environmental Score
Environmental ScoreNot computed

Carbon footprint

No carbon footprint data is available for this product.

Packaging

No packaging information provided.

Transportation and origins

Origins of ingredients

No origin information provided.

Manufacturing places

No manufacturing place information provided.

Environmental labels

No environmental labels identified.

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on March 9, 2017 at 2:29:10 PM UTC by usda-ndb-import .

Last edit on March 17, 2026 at 11:26:32 AM UTC by municorn-calorie-counter-app .

Product page also edited by ecoscore-impact-estimator, kiliweb, macrofactor, municorn-calorie-counter-app, new-nutrition-bot, org-database-usda, thaialagata, usda-ndb-import, yuka.sY2b0xO6T85zoF3NwEKvlmkbTYXFp23WFBPUg3CsxNOEB4D6O4pN0tjCaqs.

Source List

View on Open Food Facts