Confections
At Mother Murphy’s,
we love a confectionery challenge.To date, we have created more than 60,000 food flavoring formulations. We draw from this deep catalog to create flavors that are the sweetest of the sweet and sourest of the sour, as well as fruity, spicy, savory or traditional candy flavorings.
If a confectioner or candy manufacturer wants to break convention, we can help create new and novel food flavoring that harmonizes with their desired texture and shape. Our company may be more than 70 years old, but we’ve never stopped innovating.
Hard Candy
Our flavor chemists know how to work within the limitations of low-moisture hard candy to create candy flavorings that remain stable under high heat.
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Soft Chews
We can create candy flavor systems and develop masking agents for soft chews to make even health-conscious products taste delicious.
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Chocolates
We work with chocolate manufacturers to develop food flavoring systems that meet the growing demand for seasonal, international and organic chocolate candy flavorings.
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Chewing Gums
Our complex flavor systems for chewing gums go way beyond mint. We have helped our customers develop innovative flavor blends for chewing gum and bubble gum.
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Nut Clusters
Using nuts and nut oils in candy can be challenging. We know how to develop nut flavors that counter flavor oxidation and address clean-label concerns.
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Inclusions
We are skilled in finding interesting balances of flavor and texture that make inclusions exciting – for example, crunchy and creamy, sweet and salty, or wet and dry.
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Traditional, Compliant Organic, and Alternatively Sweetened Flavoring
If a confectioner or candy manufacturer wants to break convention, we can help create new and novel food flavoring that harmonizes with their desired texture and shape. Our company may be almost 80 years old, but we never stop innovating.
Latest News
“Strawberry flavoring” can taste like fresh fruit in yogurt, then flip to candy in soda. Same label, totally different vibe. That’s not your palate being dramatic. Strawberry isn’t one flavor – its a release and perception system.
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Strawberry’s Not Moody—Your Formula Is
Did you know your flavor world is never finished? What you taste today is a moving target—shaped by genes, age, exposure, mood, memory, and the food culture around you. That’s the science of taste.
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Cravings, Rewired: The Science of Shifting Taste
One whiff of a familiar aroma can yank you back in time with disrespectful speed. Not a vague “I remember this,” but a full-body replay: kitchen light, weather, the exact emotional soundtrack.
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Nostalgia Flavors
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