Our History

In the 1960s, Mother Murphy’s expanded into the market of sweet flavorings and began producing an array of product for the food and beverage industries. In the 1970s, the company began offering flavorings for the dairy industry. During this decade the company also focused on the demand for the drink and ice cream flavorings that were exciting a new generation of Americans.

In the late 1980s, the company began working closely with the Tobacco industry, developing the flavor sensations that would become a signature business of the company. At the same time, Mother Murphy’s added its first line of flavorings for the burgeoning pharmaceutical world.

By the early 1990s, Mother Murphy’s had branched into most sectors of the flavorings market. And with the growth of the bakery business, the company added a Dallas Baking Facility in 1994. Dean Kasper, an expert in commercial baking, has been running this part of the company for 15 years. To stay at the forefront of flavor technology, Mother Murphy’s completely updated the laboratory facilities in 2003 with an expansion of its labs to more than 3,300 square feet.