Updates
Oct 3
Behind the Scenes: Crafting Waffle Flavour Our Flavourist Technician, Samuel Marshell, has been hard at work creating a delicious new waffle flavour. The process is precise and methodical: Samuel first dissolved the solids in triacetin at a controlled medium temperature. Once fully dissolved and c...Read more
Oct 1
Coffee Trends 2025 At Lionel Hitchen, we continue to see how coffee preferences are evolving, balancing the familiar with the exciting classic notes such as caramel, chocolate, and nutty undertones remain much-loved for their comforting appeal. Alongside these, flavours inspired by Latin American d...Read more
Sep 16
Celebrating 40 Years with Kevin Wrigley This year, Kevin Wrigley celebrates an extraordinary 40 years at Lionel Hitchen. From his early days in the lab distilling oils and extracting herbs, to his current role as Warehouse Manager, Kevin’s journey reflects curiosity, adaptability, and a willingness...Read more
Sep 11
This autumn, our Ginger Extract brings more than just warmth. With gentle heat, aromatic depth, and a well-rounded profile, it enhances both sweet and savoury applications, from comforting baked goods and desserts to rich sauces and seasonal beverages. Its versatility allows you to add complexity, b...Read more
Sep 8
Angel Hair Chocolate Trend After Dubai Chocolate, Angel hair is now the big trend in confectionery. Its fine texture and luxurious appeal make it perfect for brands looking to offer something both memorable and indulgent. We’ve created a #NaturallyFabulous Angel Hair Chocolate recipe using our...Read more