Baking & Snack - February 2015 - 36

2015 BAKING HALL OF FAME

Flavoring Our Future
Making foods consumers like taste better is only
part of the legacy of Kermit and Pete Murphy.
by Laurie Gorton
In today's fast-paced world, founding and directing a
company that's nearly 70 years old are extraordinary
accomplishments. And to do it while actively supporting their customers' future through association activities and personal compassion requires strong commitment to principles. That leadership now ushers Kermit
and L.M. (Pete) Murphy, founders of Mother Murphy's
Laboratories, into the Baking Hall of Fame as members
of the Class of 2015.
This impact could hardly have
been envisioned when Kermit returned to his hometown, Greensboro,
NC, after finishing his education and
military service. In 1946, the idea of
selling flavors occurred to him after
befriending a local doctor. He started
the business in a rented room behind
a drugstore. Meanwhile, his younger
brother Pete had established a reputation as a successful businessman,
and within a few years, Kermit invited him on board.
The business took the name
Mother Murphy's Laboratories in
the mid-1960s. The company, still
based at Greensboro and now managed by the members of the family's
second and third generations, serves
food and pharmaceutical companies
throughout the US and in 30 countries around the world.
The brothers learned the value of
hard work as boys while assisting their
father, an eastern North Carolina fisherman - values that helped the fledgling flavor company earn its wings.
Although both men have passed on,
they are well remembered throughout
the baking industry.
"Kermit Murphy had a huge
heart and was loved by everyone

36 Baking & Snack February 2015 / www.bakingandsnack.com

who knew him," said Craig Parrish, executive director,
Cookie and Snack Bakers Association (CASBA).
A customer, Kent Byron, vice-president of Carolina
Foods, Inc., Charlotte, NC, said, "Kermit was always an
ambassador for the baking industry," and described him
as "a class act."
Several individuals who seconded the hall of fame
nomination of Kermit and Pete Murphy mentioned
their generosity. For example, Gene Veazey, the longtime president of Bishop Baking, Cleveland, TN, now
retired, recalled how, in 1965, Kermit extended a hand
to the struggling snack cake company. "We were having
a difficult time," Mr. Veazey said. "Kermit paid us a visit
and gave us extra terms in our purchase of our flavorings. As we grew and became profitable, we continued to
buy from Mother Murphy's."
Kermit and Pete helped open doors for allied suppliers to take leadership roles in the baking industry.
Kermit served as president of the Allied Trades of the
Baking Industry in 1968, and the brothers were among
the first allied tradesmen invited to attend the American
Bakers Association (ABA) annual board of governors
meetings, which at that time were closed to the general
membership. The Murphys participated in these meetings, setting up dinners, entertainment and networking
opportunities. They created a precedent for suppliers to
be treated as valuable partners of the baking industry,
recalled David Murphy, Kermit's son and the current
president of Mother Murphy's.
Official recognition for the brothers includes Kermit
being named 2002 CASBA Man of the Year. That same
year, Kermit was named Man of the Year by the Food
Marketing Education Council. In 2014, Kermit and
Mother Murphy's received a Lifetime Achievement
Award from CASBA. Kermit was a 50-year member of
the American Society of Baking.
Honoring the brothers' memory, the Murphy family established a scholarship trust fund administered by
CASBA. The fund benefits recipients who are employees
or immediate family of an employee at a CASBA member company.

*


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Baking & Snack - February 2015

Table of Contents for the Digital Edition of Baking & Snack - February 2015

Baking & Snack - February 2015
Table of Contents
Table of Contents
Editorial - Shaking it up in 2015
News Front - Dietary Guidelines Committee offers preview
New health study explores whole grains
H&S drives alternative fuel bandwagon
Dairy, commodities temper outlook for 2015
Benton becomes Flowers’ chief manufacturing officer
In Brief/People
Capital Spending - Sounds of Optimism
Employees to the rescue
Cronuts, meet the next big thing
2015 Baking Hall of Fame - Inspiring the Future
The Flowers Way
Architect of Consolidation
Reaching New Heights
Teacher at Heart
Flavoring Our Future
Q&A Management - In Pursuit of Excellence
In the Long Run
Flowers Foods - The Big Line That Can
One system, now going mobile
Recovering energy and savings
Learning and stretching
Trends - Breakfast of Champions
Breakfast outside the box
A breakfast staple goes gluten-free
Variety Flours - The Scoop on Sprouted Grains
Don’t ‘freekeh’ out
Sodium Strategies - To Go Low - or Not
A bit of a boost
Ingredient App - Value-added Wheat
Sanitation Strategies - Clean State of Mind
Ovens - Uniting Technologies
Learn a new curve
Precision amounts to energy savings
Waffles and Wafers - Breaking the Mould
Industry Insight - How It's Done
Meeting Preview: ABA - That's Powerful Stuff
Meeting Preview: B&CMA - The Camaraderie of Cookies
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - February 2015 - Baking & Snack - February 2015
Baking & Snack - February 2015 - 2
Baking & Snack - February 2015 - AMF1
Baking & Snack - February 2015 - AMF2
Baking & Snack - February 2015 - 3
Baking & Snack - February 2015 - 4
Baking & Snack - February 2015 - 5
Baking & Snack - February 2015 - 6
Baking & Snack - February 2015 - 7
Baking & Snack - February 2015 - 8
Baking & Snack - February 2015 - Table of Contents
Baking & Snack - February 2015 - 10
Baking & Snack - February 2015 - Table of Contents
Baking & Snack - February 2015 - Editorial - Shaking it up in 2015
Baking & Snack - February 2015 - 13
Baking & Snack - February 2015 - H&S drives alternative fuel bandwagon
Baking & Snack - February 2015 - 15
Baking & Snack - February 2015 - In Brief/People
Baking & Snack - February 2015 - 17
Baking & Snack - February 2015 - Capital Spending - Sounds of Optimism
Baking & Snack - February 2015 - 19
Baking & Snack - February 2015 - Employees to the rescue
Baking & Snack - February 2015 - 21
Baking & Snack - February 2015 - 22
Baking & Snack - February 2015 - 23
Baking & Snack - February 2015 - Cronuts, meet the next big thing
Baking & Snack - February 2015 - 25
Baking & Snack - February 2015 - 26
Baking & Snack - February 2015 - ASB1
Baking & Snack - February 2015 - ASB2
Baking & Snack - February 2015 - ASB3
Baking & Snack - February 2015 - ASB4
Baking & Snack - February 2015 - 2015 Baking Hall of Fame - Inspiring the Future
Baking & Snack - February 2015 - The Flowers Way
Baking & Snack - February 2015 - 29
Baking & Snack - February 2015 - Architect of Consolidation
Baking & Snack - February 2015 - 31
Baking & Snack - February 2015 - Reaching New Heights
Baking & Snack - February 2015 - 33
Baking & Snack - February 2015 - Teacher at Heart
Baking & Snack - February 2015 - 35
Baking & Snack - February 2015 - Flavoring Our Future
Baking & Snack - February 2015 - 37
Baking & Snack - February 2015 - 38
Baking & Snack - February 2015 - Q&A Management - In Pursuit of Excellence
Baking & Snack - February 2015 - 40
Baking & Snack - February 2015 - In the Long Run
Baking & Snack - February 2015 - 42
Baking & Snack - February 2015 - 43
Baking & Snack - February 2015 - Flowers Foods - The Big Line That Can
Baking & Snack - February 2015 - 45
Baking & Snack - February 2015 - 46
Baking & Snack - February 2015 - 47
Baking & Snack - February 2015 - One system, now going mobile
Baking & Snack - February 2015 - 49
Baking & Snack - February 2015 - 50
Baking & Snack - February 2015 - 51
Baking & Snack - February 2015 - 52
Baking & Snack - February 2015 - 53
Baking & Snack - February 2015 - Recovering energy and savings
Baking & Snack - February 2015 - 55
Baking & Snack - February 2015 - Learning and stretching
Baking & Snack - February 2015 - 57
Baking & Snack - February 2015 - 58
Baking & Snack - February 2015 - 59
Baking & Snack - February 2015 - 60
Baking & Snack - February 2015 - Trends - Breakfast of Champions
Baking & Snack - February 2015 - Breakfast outside the box
Baking & Snack - February 2015 - 63
Baking & Snack - February 2015 - 64
Baking & Snack - February 2015 - 65
Baking & Snack - February 2015 - A breakfast staple goes gluten-free
Baking & Snack - February 2015 - 67
Baking & Snack - February 2015 - 68
Baking & Snack - February 2015 - Variety Flours - The Scoop on Sprouted Grains
Baking & Snack - February 2015 - 70
Baking & Snack - February 2015 - 71
Baking & Snack - February 2015 - 72
Baking & Snack - February 2015 - Don’t ‘freekeh’ out
Baking & Snack - February 2015 - 74
Baking & Snack - February 2015 - 75
Baking & Snack - February 2015 - Sodium Strategies - To Go Low - or Not
Baking & Snack - February 2015 - 77
Baking & Snack - February 2015 - A bit of a boost
Baking & Snack - February 2015 - 79
Baking & Snack - February 2015 - 80
Baking & Snack - February 2015 - Ingredient App - Value-added Wheat
Baking & Snack - February 2015 - 82
Baking & Snack - February 2015 - Sanitation Strategies - Clean State of Mind
Baking & Snack - February 2015 - 84
Baking & Snack - February 2015 - Ovens - Uniting Technologies
Baking & Snack - February 2015 - 86
Baking & Snack - February 2015 - 87
Baking & Snack - February 2015 - 88
Baking & Snack - February 2015 - 89
Baking & Snack - February 2015 - Learn a new curve
Baking & Snack - February 2015 - 91
Baking & Snack - February 2015 - 92
Baking & Snack - February 2015 - 93
Baking & Snack - February 2015 - 94
Baking & Snack - February 2015 - 95
Baking & Snack - February 2015 - 96
Baking & Snack - February 2015 - 97
Baking & Snack - February 2015 - 98
Baking & Snack - February 2015 - 99
Baking & Snack - February 2015 - 100
Baking & Snack - February 2015 - 101
Baking & Snack - February 2015 - Precision amounts to energy savings
Baking & Snack - February 2015 - 103
Baking & Snack - February 2015 - 104
Baking & Snack - February 2015 - Waffles and Wafers - Breaking the Mould
Baking & Snack - February 2015 - 106
Baking & Snack - February 2015 - 107
Baking & Snack - February 2015 - 108
Baking & Snack - February 2015 - 109
Baking & Snack - February 2015 - 110
Baking & Snack - February 2015 - 111
Baking & Snack - February 2015 - 112
Baking & Snack - February 2015 - 113
Baking & Snack - February 2015 - 114
Baking & Snack - February 2015 - 115
Baking & Snack - February 2015 - 116
Baking & Snack - February 2015 - 117
Baking & Snack - February 2015 - Industry Insight - How It's Done
Baking & Snack - February 2015 - 119
Baking & Snack - February 2015 - 120
Baking & Snack - February 2015 - Meeting Preview: ABA - That's Powerful Stuff
Baking & Snack - February 2015 - 122
Baking & Snack - February 2015 - Meeting Preview: B&CMA - The Camaraderie of Cookies
Baking & Snack - February 2015 - 124
Baking & Snack - February 2015 - Events
Baking & Snack - February 2015 - Innovations
Baking & Snack - February 2015 - 127
Baking & Snack - February 2015 - 128
Baking & Snack - February 2015 - Products & Packaging
Baking & Snack - February 2015 - 130
Baking & Snack - February 2015 - 131
Baking & Snack - February 2015 - Patents
Baking & Snack - February 2015 - 133
Baking & Snack - February 2015 - New on the Shelf
Baking & Snack - February 2015 - 135
Baking & Snack - February 2015 - Marketplace
Baking & Snack - February 2015 - 137
Baking & Snack - February 2015 - 138
Baking & Snack - February 2015 - 139
Baking & Snack - February 2015 - 140
Baking & Snack - February 2015 - 141
Baking & Snack - February 2015 - 142
Baking & Snack - February 2015 - 143
Baking & Snack - February 2015 - 144
Baking & Snack - February 2015 - Ad Index
Baking & Snack - February 2015 - New Product Spotlight
Baking & Snack - February 2015 - 147
Baking & Snack - February 2015 - 148
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