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
Flavor innovation has emerged as both a marketing marvel and a potential minefield in today’s fast-paced food and beverage industry.With brands racing to stay relevant, shelves fill with bold mash-ups like jalapeño–mango seltzer and marshmallow–lavender cereal. But for flavor professionals, the question isn’t just “can we make this?”—it’s “should we?” Constant novelty risks weakening brand identity, confusing customers, or even
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Taste Bud Turmoil: The Hidden Cost of Endless Flavor Choices
In a market that prizes transparency, today’s food and beverage packaging often reads more like a resume than a label.From certifications and callouts to ingredients and health claims, brands are competing to show consumers everything, all at once. But as packaging real estate gets increasingly crowded, are we starting to lose the shopper’s attention (and trust)?Transparency Fatigue Is Real Consumers
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Label Fatigue: Are We Overwhelming the Consumer with Too Much Information?
Each year, millions of tons of food are wasted across the globe— not just in home kitchens, but in grocery stores, farms, and factories.As environmental concerns mount and consumer expectations shift, all stages of the supply chain are rethinking how they operate. Governments, food producers, retailers, and consumers are stepping up in tackling food waste, innovating at every level to
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Tackling Food Waste from Every Angle: From Policy to Plate
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