Cereal
At Mother Murphy’s, we take pride
in developing the cereal flavoring our customers are craving.Even with the advent of grab-and-go bars and microwaveable breakfast bowls, almost 75 percent of Americans regularly eat cereal for breakfast. But they’re not necessarily eating the cereals they grew up with.
That’s because cereal manufacturers are changing their ways, removing artificial colors and cereal flavoring to produce products that are healthier and have cleaner labels. For example, natural vanillas have taken the place of artificial, and fruit and vegetable juices are being used for both flavor and color. This is true for hot or cold cereals.
Our Capabilities
At Mother Murphy’s we support our customers’ efforts to add authentic flavors, spices and natural nutrients to both hot and cold cereals. Working closely with them, we can create cereal flavoring that meets their goals for organic-compliant content, allergen avoidance and natural tastes and colors.
Latest News
It’s 4:47 p.m. in the pilot lab. Your prototype is finally singing: bright fruit top, clean sweetness, a little body to make it feel “real.” Then someone says the sentence every formulator dreads: “We need to add the magnesium.”
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The Aftertaste Ambush
If you’ve ever sipped a “better-for-you” drink that smelled great but felt thin or chalky, you’ve met the problem: the flavor was fine, but the mouthfeel told a different story. What we casually call “flavor” is really taste, smell, and texture working together – and texture is often doing the quiet heavy lifting.
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When Texture Talks Louder Than Taste
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
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