Hard Candy
Mother Murphy's hard candy flavors
retain their intensity and flavor notes.As its name implies, hard candy has very little moisture content – only 1 percent to 2 percent. That level of moisture is what remains after a long heating process that exposes the sugar content of hard candy to high temperatures. These exposures also create a challenge – flavor flash off.
Our Hard Candy Flavoring Capabilities
The team at Mother Murphy’s has a deep knowledge of the hard-candy manufacturing process. We can develop flavors that withstand the inherent challenges of manufacturing hard candies. Our team has developed flavors for all-natural, traditional and sugar-free hard candies. We also work with manufacturers to develop flavors that have low-flash components, such as fruits, that remain stable under high heat.
Latest News
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
Learn More
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
Learn More
Coffee’s Next Frontier
Spicy Flavor Trends and the New Science of Heat That Doesn’t Burn Spicy used to mean one thing: how much damage can we fit into a chip? Cute for dare videos. Less cute in an RTD tea, a protein puff, or a mango yogurt that starts charming and ends like a small kitchen fire. The next job for spicy isn’t
Learn More
Spice Without Pain
View All
