Innovations and Modern Growth

Even as Colman’s leans on tradition, it has never stopped innovating. Each generation of the de Fonseka family has found ways to modernize and grow the business while honoring its heritage. Under the leadership of Mr. Rohantha de Fonseka (the son of Constance) in the 1990s and beyond, the company introduced cutting-edge practices and new products, they patented a novel method to produce vinegar from coconut water, a breakthrough that reinforced their reputation as true vinegar specialists.

Rohantha also spearheaded the upgrade of facilities to meet international standards, implementing rigorous quality systems and achieving certifications like SLS and ISO 22000 for food safety. The modest vinegar works of old transformed into a state-of-the-art manufacturing operation, complete with a fully equipped laboratory to ensure every batch meets the highest quality benchmarks.

This spirit of innovation led Colman’s to broaden its horizons. In 2016–2017 the company opened a new factory in Bandaragama, marking its second fermentation plant to support expanded production. This expansion enabled Colman’s to diversify into products like soy sauce and to increase output for exports, including the coconut aminos range. Embracing modern technology (such as introducing the first Acetator process in Asia for high-strength vinegar) has allowed the brand to scale up efficiently while preserving the authentic fermenting techniques that make its products special.

Today, Colman’s stands as a model of “heritage meets innovation.” The result is a business that continues to grow organically. Colman’s not only serves Sri Lankan consumers better than ever, but also carries Sri Lankan flavors abroad under the Colman’s Ceylon label. It’s a testament to how a 100+ year-old enterprise can keep evolving in the modern age without losing its soul.