Scope of Report Product of Interest (POI): Yogurt Yogurt also spelled yoghurt, yogurt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Market Segmentation TYPE PACKAGING • Flavored • Pouches Year Range SAUDI ARABIA YOGURT MARKET • Non-Flavored • Plastic Bottles • Tetra Packs • Others Review Period FY2016 – FY2019 FAT CONTENT DISTRIBUTION CHANNEL • Regular • Supermarket/Hypermarket Base Year • Low Fat • Convenience Stores FY2020 • Fat Free • Independent Small Grocers • Online Channel Estimated Year FORM REGION FY2021 • Conventional Yogurt • North Forecast Period • Greek Yogurt • South • Set Yogurt • East FY2022 – FY2026 • Frozen Yogurt • West • Yogurt Drinks • Others 2