Celebrating crafting a new confectionery category
Pic: Neill Barston
For this week’s blog, the team at Confectionery Production would simply like to wish all at Plamil Foods success with the company’s latest launch of its Coffee Bar, which appears very much to be a genuine first in the global market.
That in itself is a pretty rare thing these day, as while the industry remains renowned for its consistent cycle of new innovations on a yearly, and even shorter, seasonal basis, it’s not so often that someone comes up with a potential fresh category as is the case here for the British based vegan pioneers.
As the company explains to us in greater depth for our next edition of the magazine, this is far from the first time that Plamil has been the first to market with a new series, with its most notable being the development for soya milk for the British market, as well as delivering innovative pea-based milk and gaining a regional scoop for becoming the first certified organic chocolate producers.
So there’s a strong strain of innovation that has weaved its way through the business since it was formally founded in the 1960s, which you will all be able to hear much more about when Plamil’s CEO Adrian Ling, known affectionately within the industry as the Vegan Willy Wonka will be joining the World Confectionery Conference on 12 September as among its speakers. So mark that in your diary, as registration for the event is now open, and you can still take advantage of early bird rates at this stage.
There will be plenty of industry creativity and dynamism on show at this year’s event, which has confirmed keynote speakers from Cargill, Ferrero and Caobisco, as well as leading confectionery company and social impact brand Tony’s Chocolonely, so we sincerely hope you’ll be able to join us as we once again return to Brussels to celebrate sustainability and innovation within our combined industries. We’ll be looking forward to celebrating Confectionery Production’s 90th anniversary at the event too, so please don’t miss out on being part of our major annual sector gathering.
Neill Barston, editor, Confectionery Production
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