Within the types facet of Fruit Yogurts segmentation, product architecture is classified by formulation and ingredient base. Dairy‑based yogurts remain the core, representing the majority of sales due to established consumer familiarity and consistent texture. Plant‑based alternatives, comprising soy, almond, or oat bases, are expanding rapidly, now covering roughly 12 % of the market as vegan and lactose‑intolerant demographics grow. Low‑fat variants, optimized for calorie‑conscious buyers, hold about 18 % of volume, while high‑protein formulations, often fortified with whey or pea protein, capture near 10 % as fitness‑oriented consumers seek functional benefits. Probiotic‑enhanced yogurts, marketed for gut health, command approximately 8 % of the segment, reflecting heightened awareness of microbiome science. Each type contributes uniquely to the aggregate market, shaping product development pipelines and influencing pricing dynamics within the Fruit Yogurts market taxonomy.