The confectionery produced by Palmer Candy Company is often subject to criticism regarding its taste, texture, and overall quality compared to other chocolate brands. This perception stems from a combination of factors related to ingredient choices and manufacturing processes.
The company’s historical focus has been on affordability and accessibility, leading to formulation decisions that prioritize cost-effectiveness. This includes the use of less expensive ingredients such as vegetable oils in place of cocoa butter and artificial flavorings. While this strategy allows for wider distribution and lower retail prices, it often results in a product with a less desirable flavor profile and mouthfeel for consumers accustomed to higher-quality chocolate.
