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Some formulas cannot share one cavity: probiotics with minerals, acids with bases, actives with flavours. Compartment packaging solves it, at a real cost.

A gram of powder may half-fill a size 0 capsule or overflow a size 1, and bulk density decides which. Shell size, fill weight and density are matched like this.

Sugar cooking decides gummy colour, invert sugar level, texture and shelf life more than any other step. Vacuum and open-pan routes each have a place.

Multivitamin tablets look simple but combine actives that interact. Here is how mineral sources, colour drift and poor compressibility are handled in a factory.

Retention samples are the quiet backbone of a contract manufacturing relationship. They settle complaints, support recalls and satisfy audits, but only if the chain stays intact.

Enzyme jellies are formulated sour on purpose, yet acidity weakens most gelling agents. How pH drives gel strength, which hydrocolloids tolerate acid, and where to add acid.

pH in an oral liquid governs actives stability, preservative efficacy and taste. How the target is set, buffers sized and the value held in production.

Plant proteins accumulate cadmium, lead, arsenic and mercury from soil, so the risk cannot be removed downstream. Origin data, testing strategy and supplier controls do the work.