As the global market for pharmaceuticals, health supplements, and functional foods continues to grow, the demand for capsule formulations has surged. While traditional gelatin capsules still dominate, advancements in plant-based capsules (such as starch and HPMC), functional capsules (like sustained-release and enteric-coated), and intelligent manufacturing technologies are reshaping the industry landscape. According to Grand View Research, the global capsule market is projected to reach $4.6 billion by 2024, with an annual compound growth rate of 6.8%.
At present, more than 90% of capsules are still made from animal-derived gelatin (pork and beef bones), but there are problems such as religious taboos, allergy risks and supply chain fluctuations. The European market has a higher demand for alternative materials due to the history of BSE.
Hydroxypropyl methylcellulose (HPMC) capsules: They hold 70% of the plant-based market and are ideal for moisture-sensitive ingredients such as traditional Chinese medicine and probiotics. Starch capsules: Enhanced through modification techniques like hydroxypropyl starch, these capsules offer lower costs compared to HPMC and have become a new choice. Seaweed polysaccharide capsules: Developed by Japanese companies, these seaweed-based capsules possess natural antioxidant properties and are suitable for high-end health supplements.
At present, Capsugel (Longsha Group) has launched Vcaps® Plus series HPMC capsules, occupying 40% of the global plant capsule market. Zhejiang Liaoyuan Technology Co., LTD. has built a hydroxypropyl starch capsule production line in China, and its products are exported to Southeast Asia, Middle East, Indonesia and other countries, which is widely praised.
The capsule industry is undergoing profound changes. Enterprises need to focus on: accelerating the industrialization of plant-based technology and reducing production costs; laying out functional capsules to meet the needs of precision medicine; embracing digital production and improving global competitiveness.