Celebrating 80 Years

Mother Murphy's Celebrates 80 Years of Flavor Innovation and Family Tradition

Flavor it... Naturally!

At Mother Murphy's, we have a commitment to developing high-quality food flavorings, flavor extracts, and powdered flavorings for our customers.

Taste Solutions

At Mother Murphy’s we continue to come up with innovative ways to meet consumer demand for healthy, organic and clean-label finished products that trigger the consumer’s taste buds and drive brand loyalty.

Bakery

Dairy

Beverages

Confections

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Flavor Capabilities

We are known for our willingness to try new things to achieve the food flavoring results our customers need. We not only embrace the changes that occur regularly in our industry, we’re often ahead of the curve in addressing them.

Emulsions

Powders

Extracts

Spray Dried

Liquids

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Flavor Builder

Help Mother Murphy's create a sample just for you! Describe the custom flavor sample that you want to build and select the features that will accelerate your next creation.

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Flavor Builder

Help Mother Murphy's create a sample just for you! Describe the custom flavor sample that you want to build and select the features that will accelerate your next creation.

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Our Achievements

Mother Murphy’s has more than 195,000-square feet dedicated to research and development, quality control, manufacturing and distribution.

60,000+

Flavor Combinations

1946

Established In

30+

Countries Services

Customer Service

Mother Murphy’s is proudly old-fashioned when it comes to customer service. It’s been a point of pride for us from the beginning, and is a big reason why we’ve been in business since 1946.

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Research & Development

Our research and development (R&D) team includes eight on-site flavor chemists or chemists-in-training. As a company, we invest heavily in their work and in the equipment that they need to develop, test and refine our products.

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Flavor Builder

Help Mother Murphy's create a sample just for you! Describe the custom flavor sample that you want to build and select the features that will accelerate your next creation.

Learn More

Flavor Builder

Help Mother Murphy's create a sample just for you! Describe the custom flavor sample that you want to build and select the features that will accelerate your next creation.

Learn More

Latest News

Protein Isn’t a Flavor. Until the Formula Makes It One. Protein looks fantastic in 48-point type. In the mouth, it can stage a tiny hostile takeover. The vanilla shake turns into damp cardboard. The fruit drink finishes dry enough to sand a table. The bar delivers 20 grams of protein and 40 seconds of jaw work. “High-protein” may win the

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The “Protein Problem”

Why One Brew Tastes Fruity and Another Tastes Like a Rubber Band Two coffees can share the same roast level, sit in the same cooler, even wear the same “smooth cold brew” promise—and still act like total strangers. One smells like berry jam, cocoa, and brown sugar. The other lands somewhere between skunk, burnt toast, and a rubber band left

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Coffee’s Next Frontier

Spicy Flavor Trends and the New Science of Heat That Doesn’t Burn Spicy used to mean one thing: how much damage can we fit into a chip? Cute for dare videos. Less cute in an RTD tea, a protein puff, or a mango yogurt that starts charming and ends like a small kitchen fire. The next job for spicy isn’t

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Spice Without Pain

For years, citrus had three jobs: brighten the base, cover the vitamins and make the label look refreshing. Lemon-lime handled the paperwork. Orange smiled for the package.

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Lemon-Lime Lost Its Monopoly

Bold flavor trends aren’t going away. They’re learning how to behave There are bold flavor trends, and then there’s a product that tastes like someone emptied the trend drawer into a blender. The next wave is not more mango, more chili, more foam, more crunch, more drizzle, more everything. That’s not innovation. That’s a sensory traffic jam. Refined maximalism is

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Maximalism, Refined: Why Bigger Flavor Is Getting Smarter

Herbs, Florals, Spices, and Seeds Move From Accent to Architecture For a long time, botanical flavor trends meant a polite little garnish. A whisper of mint. A lavender note that had to apologize for itself. Maybe a rosemary sprig in the product photography, doing more emotional labor than the formula. That’s changing. Botanicals are moving from supporting cast to headline:

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Botanicals Take the Lead

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