Bakery
The baking industry has undergone a revolution
in recent years.
Our baking extracts and flavorings have been a big part of it.We’ve risen to the challenges that gluten-free, organic and all-natural baked goods have brought to our industry. And we’ll continue to help our customers meet the demand for these products with baking extracts and flavorings that taste indulgent without sacrificing flavor or mouthfeel. Our baking extracts and flavorings are used in grain-based products that are found almost everywhere – regional grocery stores, warehouse clubs, restaurants, schools and hospitals, and convenience stores.
Cookie and Cracker
Our chemists are skilled in working within nutritional and allergy restrictions to develop flavors that withstand high-temperature baking without losing their intensity.
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Dry Mix
We develop baking extracts and flavorings for dry mixes for our customers, whose products are sold at grocery stores or used by institutions such as schools and hospitals.
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Bread
Murphy’s chemists have successfully answered the challenges of creating flavors for gluten-free, low carb and all-natural breads.
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Bars
Our baking extracts and flavorings, including our vanilla flavoring, have helped drive the explosive growth of the snack bar industry.
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Cakes
You could say that for high-ratio baked goods, our flavoring takes the cake. That’s why it’s used by high-volume in-store bakeries as well as boutique cakeries.
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Cereal
Our vanilla flavoring and other baking extracts and flavorings are key ingredients in some of our country’s most popular hot and cold cereals.
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Complex Baking Flavors
We offer complex baking extracts and flavorings in quantities starting at a single case minimum. Our customers include manufacturers of all sizes, including multinational companies with multiple brands.
Latest News
A person’s perception of flavor begins long before they take a bite. The colors, textures, and words used on packaging set powerful subconscious expectations about taste, quality, and even mouthfeel. Whether a product is perceived as indulgent, refreshing, or artificial often comes down to these design choices.For food companies, this means that innovation isn’t just about the flavors themselves—it’s about
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Beyond the Label: How Word Choices and Packaging Affect Taste
The food industry is undergoing a transformation as sustainability takes center stage. Consumers are more conscious than ever about where their food comes from, how it’s produced, and the impact it has on the environment.As a result, flavor innovation is shifting away from artificial, resource-intensive ingredients toward more eco-friendly, waste-reducing, and naturally derived alternatives. Let’s explore how sustainability is reshaping
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Sustainability Meets Taste: Food Frontiers
Flavor preferences are far from random—they’re a blend of biology, psychology, and culture that shape how we experience and enjoy food.For food manufacturers and flavor developers, understanding what drives taste is essential to crafting products that resonate with consumers. Let’s dive into the fascinating science behind why we love the flavors we do.The Biology and Psychology of Taste Taste begins
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The Science Behind Consumer Flavor Preferences: What Drives Taste?
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