For thousands of years, ginger has been an essential part of many cuisines.

It would be hard to think of an ingredient which has quite as distinctive a combination of flavour, aroma and taste. 

Ginger is a versatile and widely used flavouring in the food and beverage industry, and is used in a range of products, from baked goods and confectionery to drinks, sauces and marinades.

Its characteristics are valued by manufacturers of food and drink but increasingly, functional foods, and products in the wellness sector too.

It has become a powerful ingredient in many products.

So in this episode of the Food Matters Live podcast, made in partnership with Lionel Hitchen, we explore ginger’s potential as a flavour ingredient and look at its complexities, the differences in flavour profiles and the opportunities.

We also look at the innovative ways ginger is being used in products to create distinctive tastes that appeal to consumers.

Lionel Hitchen is a UK family-owned company manufacturing and supplying natural flavours and flavour ingredients to the food and beverage industry in over 50 countries globally.  

Founded in 1965, it has over 58 years of expert knowledge in the creation and manufacture of flavours and speciality ingredients, using in-house manufactured raw materials to meet consumer demand for great-tasting natural products.

Lionel Hitchen prides itself on its extensive range of flavour ingredients, following the highest quality practices at all stages of manufacturing, from raw material sourcing, processing and production consistency, through to delivery to customer.

Geraldine Coombes, Technical Sales Manager, Lionel Hitchen

Fran Padgham, Marketing Manager, Lionel Hitchen