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
Why Product Color Belongs in the Flavor Conversation How does color affect taste? Same formula. Same aroma. Same sweetener system. Now tint one sample red and the other blue. There’s a decent chance people will tell you they don’t taste the same. One seems sweeter. One seems fruitier. One feels a little “off,” even though the chemistry never moved an
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Color Talks Before Flavor Does
“Strawberry flavoring” can taste like fresh fruit in yogurt, then flip to candy in soda. Same label, totally different vibe. That’s not your palate being dramatic. Strawberry isn’t one flavor – its a release and perception system.
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Strawberry’s Not Moody—Your Formula Is
Did you know your flavor world is never finished? What you taste today is a moving target—shaped by genes, age, exposure, mood, memory, and the food culture around you. That’s the science of taste.
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Cravings, Rewired: The Science of Shifting Taste
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