Drinking Yogurt
Cow’s Milk / Italy
| Average Nutritional Values per 100g | |
|---|---|
| Energy | 357 kJ / 84,6 kcal |
| Fats | 1.8g (of which saturated fats 1.2g) |
| Carbohydrates | 14.5g (of which sugars 12.8g) |
| Protein | 2,6 g |
| Salt** | 0,1 g |
| * Nutritional Reference Values (8,400 kJ/2,000 kcal) ** The salt content is exclusively due to the sodium naturally contained in the milk | |
| Energy | 357 kJ / 84,6 kcal |
| Fats | 1.8g (of which saturated fats 1.2g) |
| Carbohydrates | 14.5g (of which sugars 12.8g) |
| Protein | 2,6 g |
| Salt** | 0,1 g |
| * Nutritional Reference Values (8,400 kJ/2,000 kcal) **The salt content is exclusively due to the sodium naturally contained in the milk | |
Fresh, acidic, highly digestible and a balancer of intestinal flora – yoghurt, in its many variations, is a drink which has been enjoyed for centuries. It contains enzymes that exert a positive action on the intestinal microflora and improve the nutritional aspects of the food.
Available flavours: strawberry, fruits of the forest, banana, hazelnut, coffee.
BANANA: yoghurt (cow’s milk, live lactic cultures), fruit mix 17% (sucrose, 35% banana, gelling water: pectin, acidity regulator: citric acid, flavourings, preservatives: potassium sorbate)
STRAWBERRY: yoghurt (cow’s milk, live lactic cultures), fruit mix 17% (sucrose, 32% strawberry, water, lemon juice, gelling agent: pectin, red fruit juice, flavourings, potassium sorbate)
FRUITS OF THE FOREST: yoghurt (cow’s milk, live lactic cultures), fruit mix 17% (sucrose, 33% blackberries, strawberries, raspberries and blueberries, gelling water: pectin, red currant pulp concentrated red fruit juice, flavourings, preservatives: potassium sorbate)
COFFEE: yoghurt (cow’s milk, live lactic cultures), coffee mix 17% (sucrose, water, 6% coffee extract, gelling agent: pectin, flavourings)
Yogurt packaged in 250g PET bottles with cap. The packing consists of a shrink-wrap transparent plastic bundle containing 12 bottles for taste.
Product shelflife: 40 days. Store in a refrigerator at +4°C.