Liquids

a bowl of blueberries from which liquid flavoring is made

a bowl of strawberries from which liquid flavoring is made

Our liquid flavors can be adjusted to suit

any food application at Mother Murphy's.

Mother Murphy’s creates liquid flavors in oil-soluble and water-soluble formulations, which can be adjusted to suit any food application.

Our range in creating liquid flavors is almost endless, and we’re up for every challenge. Our team has developed citrus-based water-soluble liquid flavors for use in transparent beverages, baked goods, UHT dairy products, ice cream and other frozen desserts.

Oil-soluble Liquid Flavors

Our oil-soluble liquid flavors are regularly used in baked goods to carry fruit flavors such as berry and cherry, as well as butter, chocolate, caramel, maple and honey, and that’s just to name a few. We’ve also created oil-soluble flavors that create realistic aroma and taste when spicy and savory notes are needed.

We work with customers of all sizes to develop liquid flavors that are highly concentrated and have the ideal balance of aroma and flavor. Depending on our customers’ needs, we can create flavors that are organic compliant, natural, natural and artificial, and artificial.

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

Take sugar out of a strawberry yogurt and strawberry doesn’t politely stay where you left it. The fruit can get sharper. The body can thin out. Acid suddenly has opinions. Then the high-intensity sweetener arrives late and hangs around after everyone else has gone home.

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When “Naturally Sweet” Gets Complicated

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

There are bold flavor trends, and then there’s a product that tastes like someone emptied the trend drawer into a blender.

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Maximalism, Refined: Why Bigger Flavor Is Getting Smarter

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