Confections
At Mother Murphy’s,
we love a confectionery challenge.To date, we have created more than 60,000 food flavoring formulations. We draw from this deep catalog to create flavors that are the sweetest of the sweet and sourest of the sour, as well as fruity, spicy, savory or traditional candy flavorings.
If a confectioner or candy manufacturer wants to break convention, we can help create new and novel food flavoring that harmonizes with their desired texture and shape. Our company may be more than 70 years old, but we’ve never stopped innovating.
Hard Candy
Our flavor chemists know how to work within the limitations of low-moisture hard candy to create candy flavorings that remain stable under high heat.
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Soft Chews
We can create candy flavor systems and develop masking agents for soft chews to make even health-conscious products taste delicious.
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Chocolates
We work with chocolate manufacturers to develop food flavoring systems that meet the growing demand for seasonal, international and organic chocolate candy flavorings.
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Chewing Gums
Our complex flavor systems for chewing gums go way beyond mint. We have helped our customers develop innovative flavor blends for chewing gum and bubble gum.
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Nut Clusters
Using nuts and nut oils in candy can be challenging. We know how to develop nut flavors that counter flavor oxidation and address clean-label concerns.
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Inclusions
We are skilled in finding interesting balances of flavor and texture that make inclusions exciting – for example, crunchy and creamy, sweet and salty, or wet and dry.
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Traditional, Compliant Organic, and Alternatively Sweetened Flavoring
If a confectioner or candy manufacturer wants to break convention, we can help create new and novel food flavoring that harmonizes with their desired texture and shape. Our company may be almost 80 years old, but we never stop innovating.
Latest News
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, innovating at every level to cut down on waste
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Tackling Food Waste from Every Angle: From Policy to Plate
A person’s perception of flavor begins long before they take a bite. The psychology of food packaging shows how 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
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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
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