How Musselman’s Apple Butter Fusions are Making Menu Staples More Exciting

The name apple butter is a bit deceiving as the beloved sauce has no butter in it at all. In fact, the only thing that apple butter and butter have in common is that they are both spreadable.

Apple butter, once an obscure option, has come into full fruition as a healthier alternative to butter. It has no dairy, fat or cholesterol.

But apple butter is so much more than a mere spread or condiment. 

About 15 years ago, Musselman’s apple butter, which is owned by Knouse Foods, was primarily being used only in that unimagined way.  

"Back then, the question became, what's a better way to use this product?” said Allie Canterbury, marketing manager of food service at Knouse Foods. 

Musselman's Apple Butter Fusions |   Foodable Network

Musselman's Apple Butter Fusions | Foodable Network

Although apple butter continues to dress the top of muffins, bagels, and toast as a delicious topping, Musselman's has also been showing operators how to incorporate this versatile ingredient with other flavors to enhance their menu items for years.

Musselman's Apple Butter is a great base flavor that complements a diverse array of others. 

With that in mind, Musselman’s recently launched a new innovative line of apple butter Fusions. These Fusions make it even easier for operators to get creative and are an easy way to elevate menu items from simple to signature. 

We have highlighted some of the Musselman's Apple Butter Fusions in the part one and part two of the video series above, but there are two other emerging Fusions flavors to highlight.

Horseradish was already a popular flavor pairing with the original Musselman's Apple Butter, so the company decided to roll out the Creamy Horseradish Fusion.

Horseradish also saw a spike this year in use by the top 100 chefs included in our Foodable Labs index. It has experienced a surge in popularity notably in the fast casual sector, especially on sandwiches at fast casual brands. 

The Creamy Horseradish Fusion offers an unexpected yet invigorating blast of flavors of apple notes and horseradish.

In the video above, Foodable Host Layla Harrison is joined by Culinarian Andy Tilis who shows her how this Fusion is a great addition to a roast beef sandwich. 

Musselman's Apple Butter Creamy Horseradish also is gluten-free, trans-fat free, has a clean label, and like all the Fusions, has multiple applications.  

"The creamy horseradish is really great with classic steak, prime rib, and roast beef sandwiches. I've seen people mix it into hummus and then also on tacos. You really can use these in many different ways, but those are food pairings that have been really popular," said Canterbury.  

The last and certainly not least Fusion of the Musselman's New Apple Butter line is the Salted Caramel.

This Fusion features a perfect pairing of sweetness with a savory flavor blend of apple and salted caramel.

Salted caramel is almost universally trending on chef menus. According to Foodable Labs data, salted caramel is in the top three of flavors for dessert.

Chef Andi and Foodable Host Layla using the Musselman’s Apple Butter Salted Caramel Fusion |   Foodable Network

Chef Andi and Foodable Host Layla using the Musselman’s Apple Butter Salted Caramel Fusion | Foodable Network

This gluten-free and trans-fat free Fusion has applications for dessert menu items, but also for foods you may not be expecting.  

"It goes great on waffles and pancakes, perfect over ice cream, and excellent with sweet potato fries. I've also seen some of our team members pairing the salted caramel with wings," said Canterbury.  

For breakfast, it's a great topping to replace maple syrup or butter. Chef Andi demonstrates above how perfect this Fusion is on the breakfast favorite waffles.  

It can even be used for baking as a fat replacement.

Want to learn more about Musselman's Apple Butter Fusions line? Don’t miss the part one and two of this three-part series or explore some of Musselman's Apple Butter recipes here.

Editor’s Note: This is a sponsored post.

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


Give Customers What They Want With These Clean-Label Dessert Recipes

Give Customers What They Want With These Clean-Label Dessert Recipes

Welcome to Foodable’s Smart Kitchen where chefs share innovative ideas around the challenges you work with every day. In this episode, Agnes and Chef Adrianne are cleaning up your customers' favorite desserts.

Customers are demanding clean ingredients and transparency in everything they eat from entrees to indulgent desserts. Many concepts are taking, cheesecake, a classic customer favorite, and adding fruit flavors to take the traditional plate to the next level. But while apple and cheesecake are a winning pair, ensuring consistent quality and flavor can be a strife for multi-unit operators. In this episode, see how Chef Adrianne makes adding fresh and clean fruit flavors to your dessert menu easy and cost-efficient.

Read More

Heatonist Hot Sauce Tasting Room Offers Insights into Millennial Taste Buds

Heatonist Hot Sauce Tasting Room Offers Insights into Millennial Taste Buds
  • Hot sauce store, the Heatonist, has the hottest sauces from international small-batch makers.

  • Their sauces are all-natural and rank from 1-10 on a scale based on the traditional Scoville scale. 


Take a look at this episode of On Foodable Side Dish to see Colleen Hagerty and Heatonist founder, Noah Chaimberg, test the scale from 1 to mouth-numbing 10.

On this episode of On Foodable, we visit the Heatonist in Williamsburg, Brooklyn, New York’s first hot sauce tasting room.

Millenials have been shown recently to favor their hot sauce and many data sets describe the tastes of younger generations as more adventurous with flavor and spice. Chefs have been challenged to keep up with this trend making Heatonist the go-to spot for chefs looking to offer their customers the exotic flavors they’re craving.

At Heatonist, anyone off the street can come in and taste a range of sauces ranked from 1 to 10, a more relatable scale based off of the traditional Scoville scale. The tasting room offers more than 100 varieties of hot sauce from small makers around the world. Very strict in their curation process, Heatonist only offers all natural products from small-batch makers. 

Read More

Spice Up Your Fall Dishes with World Flavors

Spice Up Your Fall Dishes with World Flavors

The fall season has landed upon us and it is the perfect chance to think of new ways of incorporating world flavors into your menu, at least, according to our industry expert Brian Murphy. “The increased desire for world flavors provide an excellent opportunity to experiment with different spices,” Murphy explains in his latest post.

Truth is this desire is highly driven by millennials who are eager to explore the world through their food. According to the National Restaurant Association’s Top 10 Hot Trends report, “Consumers' sophisticated palates, driven by international travel and access to a wider variety of ethnic cuisines right here at home, inspire chefs to immerse themselves in food from around the world” fueling the ethnic food trend.

This does not mean you have to stick to traditional ethnic dishes. It’s OK to experiment. Guests seem to be more open-minded and are ready to try different depths of flavors and your take on worldly dishes.

So, spice up your food offerings!

Read More

How to Adopt the Flavors of Japan

How to Adopt the Flavors of Japan

Guests are increasingly adventurous with the help of social media, which is educating and luring guests to establishments that are offering delightful new flavors. These flavors comfort, intrigue, and perhaps confuse a little–all at the same time.

Adopting the flavors of Japan, even when used in non-traditional ways, is a way to offer guests an authentic flavor that satisfies and doesn’t have to add much to existing food costs.

Here’s some ways you can incorporate these flavors into your menu

Umami is Still In

Umami flavors are still exploding, and they are going to continue to surge as guests’ demand for certain food changes.

The increase in diets that exclude animal protein provide enough reason to be ahead of the curve and understand the flavors that guests will be demanding. Flexitarians are looking for a plant-heavy diet, while veganism grows to 6% of U.S. consumers, according to Report Buyer.

Read More