Chocolates
Milky. Dark. Bitter. Baking.
The chocolate flavor choices continue to grow.At Mother Murphy’s, we’re here to help. We work with confectioners and chocolatiers to create flavors that push boundaries. From the chocolate flavor of the season to the chocolate flavor of the moment, we help develop flavors that help our customers’ products stand out on the shelf.
Our Capabilities
In the U.S. and across the world, consumers want a wider chocolate experience in terms of flavor, tone and product consistency.
We have the capability to work across price-points, from compound to premium chocolate.
Latest News
Designing Bitterness on Purpose Bitterness has a branding problem. In espresso, dark chocolate, tonic, and an aperitivo, it gets called complex. Put the same kind of sharp, lingering signal into a functional drink and suddenly it’s “medicine.” That gap is where R&D gets interesting. Bitterness isn’t automatically premium, and it isn’t automatically a defect. It’s a designed signal. Whether it
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Premium, Complex… or Medicinal?
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”
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