At Lionel Hitchen, we partner with our customers to address key formulation challenges — from reducing sugar, salt, or cocoa content to enhancing overall flavour impact. Our creative flavour solutions help maintain great taste and consumer appeal while supporting healthier, more sustainable product innovation. Explore our case studies below to see how our expertise brings balance and brilliance to every challenge.
Case Study: Cocoa Reduction
Understanding the Cocoa Crisis The current cocoa shortage stems from several converging issues: Climate disruption in West Africa, the world’s primary cocoa-producing region, has led to poor harvests and unpredictable yields. Crop diseases like black pod and swollen shoot