Bakery
The baking industry has undergone a revolution
in recent years.
Our baking extracts and flavorings have been a big part of it.We’ve risen to the challenges that gluten-free, organic and all-natural baked goods have brought to our industry. And we’ll continue to help our customers meet the demand for these products with baking extracts and flavorings that taste indulgent without sacrificing flavor or mouthfeel. Our baking extracts and flavorings are used in grain-based products that are found almost everywhere – regional grocery stores, warehouse clubs, restaurants, schools and hospitals, and convenience stores.
Cookie and Cracker
Our chemists are skilled in working within nutritional and allergy restrictions to develop flavors that withstand high-temperature baking without losing their intensity.
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Dry Mix
We develop baking extracts and flavorings for dry mixes for our customers, whose products are sold at grocery stores or used by institutions such as schools and hospitals.
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Bread
Murphy’s chemists have successfully answered the challenges of creating flavors for gluten-free, low carb and all-natural breads.
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Bars
Our baking extracts and flavorings, including our vanilla flavoring, have helped drive the explosive growth of the snack bar industry.
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Cakes
You could say that for high-ratio baked goods, our flavoring takes the cake. That’s why it’s used by high-volume in-store bakeries as well as boutique cakeries.
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Cereal
Our vanilla flavoring and other baking extracts and flavorings are key ingredients in some of our country’s most popular hot and cold cereals.
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Complex Baking Flavors
We offer complex baking extracts and flavorings in quantities starting at a single case minimum. Our customers include manufacturers of all sizes, including multinational companies with multiple brands.
Latest News
Overcoming Flavor Fatigue: From Overload to Nuance. In a world where every snack, beverage, and functional product vies for attention with bold, intense, and often maximalist flavors, it’s no surprise that consumers are experiencing flavor fatigue. This phenomenon, characterized by a diminished appreciation for overly complex or overpowering tastes, is prompting a shift towards more subtle, balanced, and thoughtfully layered flavor experiences.
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When Less Is More
For centuries, fermentation has been food’s best party trick. Bread rising, beer bubbling, soy sauce deepening in umami glory—all thanks to microorganisms that know how to throw a molecular rave.
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Precision Fermentation
Picture this: you’re walking past a bakery, and before you even see the cookies, your mouth starts watering. That’s not magic—it’s flavor anticipation, and it might just be the most underrated force in product innovation today.
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Snack to the Future
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