MICROWAVABLE FOOD PRODUCTS AND METHODS

摘要

A microwavable product can include a first food product in a package, and a flow- capable butter-syrup compound in the package adapted to remain solid prior t o heating. The butter-syrup compound may be packaged in direct contact with the first food product. The butter-syrup compound can include substantially pure butter and/or substantially all natural syrup. The butter-syrup compound can include about 50% butter and about 50% maple syrup, and can be a homogenous mixture of butter and syrup components.