Oatgurt greek style
Oatly · Plant based yogurt
69Good
3 additivesNOVA 4
7394376617164 · 400g
Ingredients, most to least
Mostly water, oats (11%) and rapeseed oil.
A percentage with ≤ in front of it is a ceiling, not a measurement: the most that can be in the pack, given what the label declares and the order the list runs in. A plain percentage is one the label states outright.
- 2 moderate
- 7 not rated
- 5 no concern
- 4 benefit
- 1water≤ 89%No concern
Water.
Open Food Facts ingredient taxonomy
- 2oats11%Benefit
A whole grain: the bran and germ are retained, so the fibre stays with it.
WHO guideline on carbohydrate intake, 2023
- 3rapeseed oil≤ 11%Benefit
Predominantly unsaturated fat, which is what WHO recommends saturated fat be replaced with.
WHO guideline on saturated fatty acid intake, 2023
- 4potato starch≤ 11%Benefit
Counts toward the fruit, vegetable and legume component that earns positive Nutri-Score points.
Nutri-Score 2023 algorithm
- 5potato protein≤ 11%Benefit
Counts toward the fruit, vegetable and legume component that earns positive Nutri-Score points.
Nutri-Score 2023 algorithm
- 6acids≤ 11%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- malic acid≤ 11%No concern
No acceptable daily intake needed.
EFSA re-evaluationE296
- lactic acid≤ 5.5%No concern
No acceptable daily intake needed.
EFSA re-evaluationE270
- 7stabiliser≤ 11%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- pectin≤ 11%No concern
No acceptable daily intake needed.
EFSA opinion, 2017E440A
- 8minerals≤ 11%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- calcium carbonate≤ 11%No concern
No safety concern identified at permitted levels.
EFSA opinion, 2011E170I
- calcium phosphate≤ 5.5%Moderate
Covered by the 2019 EFSA phosphate group acceptable daily intake, which dietary exposure exceeds across most groups.
At most 5.5% of the product, because its place in the ingredient list puts it at no more than 5.5%.EFSA opinion, 2019E341
- potassium iodide≤ 0.2%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- 9salt≤ 0.2%Moderate
WHO recommends adults consume less than 5 g of salt a day, which most populations exceed.
WHO guideline on sodium intake, 2023
- 10vitamins≤ 0.2%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- 11vitamin d2≤ 0.2%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- 12vitamin b12≤ 0.2%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
Show the text as printed
water, oats(11%), rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), minerals (calcium carbonate, calcium phosphate, potassium iodide), salt, vitamins (d2,b12)
Percentages marked est. are Open Food Facts’ estimate from the order and the declared figures, not numbers off the pack. An ingredient marked not rated is a gap in this register rather than a clean bill of health.
How this number was made
69/100
Good
- Nutri-Score
- b
- NOVA
- 4 of 4
- Additives
- 3
Processing is what pulls this down: 0 out of 100 at 20% of the weight. What holds it up is nutrition, at 80.
Nutrition
55% × 80
Additives
25% × 100
Processing
20% × 0
Column width is the weight you set. Column height is that axis out of 100. The shaded area is the score.
NutritionGrade B · 1 points80/100+44.0
Counts against it
- Energy603 kJ per 100 g1/10
- Sugars4.1 g per 100 g1/15
- Saturated fat0.8 g per 100 g0/10
- Salt0.11 g per 100 g0/20
Counts for it
- Protein3.3 g per 100 g1/7
- Fibre0.9 g per 100 g0/5
- Fruit, vegetables and legumes0% of the product0/5
- Nutri-Score points2 negative − 1 positive = 1, which Open Food Facts grades B
Higher points in the first block mean a worse food; higher points in the second mean a better one. Open Food Facts computes them with the 2023 Nutri-Score algorithm, and the grade band is stretched onto 0–100 here so the letter and the number always agree.
Additives3 declared · worst: low100/100+25.0
- E296 · Malic acidNo acceptable daily intake needed. (EFSA re-evaluation)0/100
- E270 · Lactic acidNo acceptable daily intake needed. (EFSA re-evaluation)0/100
- E440 · PectinsNo acceptable daily intake needed. (EFSA opinion, 2017)0/100
ProcessingNOVA 40/100+0.0
- NOVA group 4 of 4Ultra-processed formulation, typically containing ingredients not used in home cooking.0/100
Organic labelNone on record0 · unweighted
- No organic certification foundOrganic certification describes how the food was farmed, not what is in it. This axis is weighted 0 by default for that reason.0/100
Panel, per 100 g
| Energy | 145kcal |
|---|---|
| Fat | 10g |
| of which saturates | 0.8g |
| Carbohydrate | 10g |
| of which sugars | 4.1g |
| Fibre | 0.9g |
| Protein | 3.3g |
| Salt | 0.11g |
Within its own category
Compared against plant based yogurt rather than against all food. A low absolute score on olive oil or nuts is a known Nutri-Score artefact; the useful question is how this compares to the other things on the same shelf.
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