Segmentation by type further refines market taxonomy, distinguishing product variants that meet specific end‑use specifications. Whole milk powder (WMP) retains the full fat content of raw milk, supporting applications that demand creamy texture and flavor, such as premium desserts. Skimmed milk powder (SMP) removes fat, offering a high‑protein, low‑calorie option favored by beverage manufacturers and diet‑focused product lines. Lactose‑free milk powder addresses growing consumer intolerance, employing enzymatic hydrolysis to eliminate lactose while preserving functional properties. Fortified milk powder incorporates vitamins, minerals, or functional additives (e.g., omega‑3 fatty acids) to meet targeted nutritional claims, increasingly adopted in infant formulas and health‑oriented food products. While these types do not directly influence the pie‑chart, their differentiated pricing, packaging formats, and supply‑chain logistics contribute substantively to the overall market value and competitive dynamics.