Smoothie Flavoring
For the average consumer,
smoothies are more than cold drinks in a tall cup.Retailers like smoothies because they are extremely versatile. Smoothies allow retailers to offer customers an individualized and highly customizable experience. Smoothies can be sold as cold or frozen, with bases of yogurt, milk, juice or water. They can be made with sweet fruits, like strawberries or bananas, or bitter-tasting vegetables like kale. Blending in nutrient additives, such as protein, vitamins and riboflavin, makes smoothies even more individualized for consumers.
Our Smoothie Flavoring Capabilities
At Mother Murphy’s, we love the possibilities that smoothies present. But we know that the natural ingredients that people want in their smoothies can actually lead to a bad-tasting beverage. Our flavor scientists take an end-product approach to this problem, delivering smoothie flavoring that is product-specific and able to alter unpleasant flavor profiles.
Our scientists have successfully developed smoothie flavoring using sweeteners that include refined sugar, as well as honey, agave syrup and stevia.
Latest News
If you’ve ever sipped a “better-for-you” drink that smelled great but felt thin or chalky, you’ve met the problem: the flavor was fine, but the mouthfeel told a different story. What we casually call “flavor” is really taste, smell, and texture working together – and texture is often doing the quiet heavy lifting.
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When Texture Talks Louder Than Taste
Overcoming Flavor Fatigue: From Overload to Nuance. In a world where every snack, beverage, and functional product vies for attention with bold, intense, and often maximalist flavors, it’s no surprise that consumers are experiencing flavor fatigue. This phenomenon, characterized by a diminished appreciation for overly complex or overpowering tastes, is prompting a shift towards more subtle, balanced, and thoughtfully layered flavor experiences.
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When Less Is More
For centuries, fermentation has been food’s best party trick. Bread rising, beer bubbling, soy sauce deepening in umami glory—all thanks to microorganisms that know how to throw a molecular rave.
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Precision Fermentation
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