“The only solution to provide a milk-free chocolate was to make it ourselves. In 1983, I was at college studying engineering and my father suggested Plamil were going to start to manufacturing chocolate...”
“Whilst an engineering background was useful, who could resist the world of chocolate.” So, that’s how, unlike so many chocolate brands, Plamil manufactures chocolate in its own factory. Adrian also points out that its quite fitting that part of the dairy-free Plamil manufacturing site is in what was once an old dairy.
The early years of producing chocolate were highly eventful. It involved making chocolate for a limited market, with just enough return to start to invest in better and newer equipment. Looking back, Adrian says that he is “glad that it really was hands-on”. He continued: “There were just three of us
then – a great way to start to understand chocolate manufacturing, the realities of equipment and how to
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put a formulation together.” Adrian also recalls that there were ‘many’ trials until a product was made that was ready to be sold – then, the trio had to find a market to sell it. Gradually, the company found sales in the health food trade and started to export, expanding its retail range to include many ‘firsts’ in non-dairy chocolate including ‘milky’ and white. Over the years, the manufacturing processes and market has substantially changed. But, it’s clear that trends and demand is in the blood stream of the company; Plamil is often making products or nudging other parameters that keep the company one step ahead.
Whilst the business was the first to be Organic Kennedy’s Confection January 2021 17
TOP COFECTIONERY PROUCTS 2021
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