Company News

Sugar-free is not simply removing sugar. Replacing it changes mouthfeel, sweetness onset and aftertaste. How erythritol, stevia and monk fruit combine, and how to mask bitterness.

Particle size changes how a blend infuses. Where cutting, crushing and micronising each make sense, and what fines do to clarity.

Passing at release is not the same as passing at expiry. How to derive overage from a decay curve, how packaging and moisture change the rate, and what label rules require.

Vegetarian capsule demand is growing, but HPMC shells in a machine set up for gelatin cause trouble. Moisture, static, locking and disintegration differ, so do line settings.

Cooking runs past 100 degrees, so probiotics and vitamin C rarely survive a straight addition. Where the post-dose window sits, when encapsulation pays, and how to set overage.

Direct compression skips granulation but demands more from the blend. What suits it, which excipient grades carry it, and when to step back to wet granulation.

The clauses that decide who pays are the ones nobody reads. How to define the standard, split liability by stage, write a workable recall clause and set indemnity limits sensibly.

Swapping gelatin out rebuilds the whole gel system, not one ingredient. How to choose pectin or carrageenan blends, reset process parameters and stay inside vegan rules.