Research & Development
Our Team
Our Research and Development (R&D) team includes certified flavor chemists and application team members. We invest heavily in their work and in the equipment that they need to develop, test and refine our products. The goal for our chemists and application team members is to meet the our customers’ specific and often unique needs.
Our Lab
Our flavor chemists use each of the R&D lab spaces to develop new food flavoring including; powdered flavors, liquid flavors, emulsions, flavor extracts and organic flavors. In addition to ample lab space, Mother Murphy's keeps their facilities well equipped so that the focus can be on successful flavor production.
Our Facility
We’ve invested heavily in research and development, and the technology needed to replicate flavors molecule by molecule. We take great care of our team and of our labs so that they are equipped with state-of-the-art equipment to achieve each of our customers' needs.
Quality Control
Our quality control (QC) lab has the capability to store up to 12 months of finished goods and raw material retains. We have on staff a full-time analytical chemist to analyze all incoming raw materials.
Mother Murphy’s quality control team follows a multistep process that can include:
- Comparing our products visually and organoleptically.
- Comparing taste quality of new lots with last lot of flavor.
- Measuring specific gravity and refractive index of each lot and comparing to acceptance ranges.
- Analyzing both the new lot and previous lot by GCMS.
- Analyzing by color using a spectrophotometer.
- Analyzing particle size.
We always welcome customers to tour our facility, including our labs, to learn more about our company and its operations.
Latest News
Managing Sweetener Side-Tastes Before They Hijack the Second Sip “Zero sugar” is easy to put on the front of the can. The second sip is where the formula has to prove it. The first sip can be gorgeous: bright berry aroma, crisp acid, sweetness right on target. Then the fruit disappears, sweetness keeps hanging around, and something bitter, metallic, cool,
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Why the Second Sip Gives Your Sweetener Away
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
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