Powder is placed inside the concave of a tablet press and compacted using a pestle.
This method is cost-effective and the most popular dosage form. If odor or taste is a concern, sugar coating or coating with substances like shellac or titanium dioxide is applied to mask it.
Chewable tablets that can be eaten directly by children or orally disintegrating tablets that dissolve in the mouth like lozenges are also available. This form is suitable when designing for relatively low intake with powder ingredients only.

Powdered materials are filled directly into hard capsules. Since capsules are not subjected to heat, they are suitable for heat-sensitive vitamins and probiotics. Capsules can contain relatively more ingredients per capsule than tablets, making them ideal for use with ingredients that are desirable in higher amounts but have strong odors or flavors. In addition to pork gelatin, capsules are often made from plant-based pullulan or HPMC.

Oil and powdered materials are emulsified into a liquid and filled into gelatin capsules coated with gelatin film. absorbed more slowly than tablets, but due to their liquid content, they have excellent absorption rates in the body. Fish gelatin is often used in addition to pork gelatin for making capsules.

Granules are formed by shaping powdered materials into extremely small sizes. These can be consumed directly or dissolved in water, such as in the case of green juice, and are sometimes packaged as powders without being granulated deliberately, such as in protein powders. Granulated powder can be easily filled into sticks, three-side sealed packages, or aluminum zip bags, making it suitable for use with materials or nutrients that require higher daily intake amounts. Granules often have a pronounced flavor and ease of consumption, and adjustments may be made using sugars or sweeteners. Dextrin may also be added to maintain flowability during filling.

This form is preferred for easily absorbing a large amount of nutrients. Collagen, for example, may compete based on its high content per 50ml bottle. However, products with composite materials and formulations are becoming more common. In addition to taste and sensory aspects, product stability and absence of settling or precipitation are also important considerations. Sizes range from 50ml to 720ml, with many enzyme drinks and vinegar-related products available in large bottles.

While it can produce a delicious taste, it also has a strong food image and has a relatively short expiration date, usually one year, making it suitable for front-end products that are easier to turn around. In addition, the stability over time is not very good, so it is important to select the moisture content and ingredients to be mixed.

Concentrated extracts or blended oils are packaged into sticks. This form is used when concentrated extracts or blended oils are deliberately left in liquid form for filling, or when pastes like plant fermentation extracts are meant to be consumed directly. Fewer facilities in health food factories can accommodate this due to the variability in viscosity, making these products closer to food in nature.

Coarsely ground tea leaves are packed into tea bags or aluminum zip bags. Tea leaves often come from overseas, such as candle bush, moringa, or rooibos tea leaves, but due to contamination concerns, they may undergo sterilization through domestic sterilization specialists before being processed into products. This form allows for showcasing origin, production methods, and types, and is highly preferred for its high consumer appeal.

While generally considered preserved food, this form is similar to emergency rations. There is an increasing trend of combining functional ingredients with instant curry or porridge. In the future, there is potential for developing new products, such as for nutrition supplementation during disasters.