The global chocolate confectionery market is entering an exciting phase, projected to reach over $130 billion in 2024 and grow at a CAGR of 5.2% through 2029. As health-conscious, socially aware consumers reshape the market, brands are shifting toward chocolate that balances indulgence with wellness, sustainability and innovation. Lionel Hitchen, a principal of Carst & Walker, is at the forefront of helping brands evolve with these changes, offering tailored flavour solutions that meet the latest consumer demands.
Meeting the demand for healthier chocolate ingredients
Today’s consumers are more informed than ever and they’re looking for chocolates that offer more than just a sweet treat. With a strong preference for high-fibre, high-protein, and plant-based products, the demand for functional and better-for-you chocolate is on the rise.
Lionel Hitchen supports this shift with flavour systems that enhance plant-based alternatives, such as creamy dairy-free milk and fudge flavours that improve the texture and taste of non-dairy chocolate. Their clean-label extracts also help manufacturers maintain indulgent flavour profiles in sugar-free or reduced-sugar products.
Flavour innovation: From seasonal hits to social media stars
Consumers are captivated by novelty and nostalgia. Seasonal trends like Christmas chocolates infused with warming spices, and social media-driven hits like pistachio-stuffed Dubai-style chocolate bars are pushing brands to think creatively.
Lionel Hitchen enables this creativity with a range of natural spice, fruit and nut flavours. Think cinnamon, nutmeg and cardamom for holiday collections, or bold pistachio and tropical fruit blends for limited-edition sensations. Their exotic flavour infusions like yuzu, blood orange, and passionfruit allow chocolate brands to offer Instagram-worthy creations with global appeal.
Sustainability and clean label: A non-negotiable standard
As sustainability moves from trend to necessity, consumers expect chocolate to reflect responsible sourcing and production practices. Recyclable packaging, ethical ingredient sourcing and clean labels are top priorities.
Lionel Hitchen is actively driving sustainable change. Their flavours support clean-label formulation by avoiding artificial additives, and they’ve invested in training their sourcing teams in sustainable practices. Over the past five years, the company has partnered with citrus suppliers to ensure agricultural certifications like Global GAP are met. Their EcoVadis Gold rating places them in the top 5% of sustainably assessed companies worldwide.
Texture and indulgence: Sensory-driven chocolate innovation
Consumers crave more than flavour – they want experiences. Multi-textural chocolates with crispy, crunchy or creamy elements are gaining popularity, especially in premium markets.
To help brands deliver these experiences, Lionel Hitchen offers flavour systems that pair perfectly with artisanal textures. Their roasted nut flavours, like pistachio and almond, enhance crunch, while citrus notes like bergamot and clementine bring floral elegance to luxury chocolates. Vanilla, Irish cream and golden rum elevate premium profiles, adding indulgent layers of taste.
Why Lionel Hitchen is a trusted partner for chocolate innovation
As a principal of Carst & Walker, Lionel Hitchen brings a deep understanding of flavour chemistry and application to every collaboration. Their commitment to quality, sustainability and innovation makes them a preferred partner for brands looking to differentiate in a competitive market.
Whether you’re launching a plant-based range, creating a viral seasonal chocolate, or moving toward clean-label production, Lionel Hitchen provides the flavour expertise and technical support to help your product succeed.
To learn more, contact your local Carst & Walker representative.
Explore the latest in natural chocolate flavours: Download the Chocolate Brochure now.
Please note that these flavours are only available in East Africa, South Africa and Ireland.