The present invention relates to a concentrate food composition for preparing a bouillon, soup, sauce, gravy or seasoned dish. The aim of the present invention is to provide a concentrate food composition in the form of a semi-solid gel at room temperature and which is shape-stable at high-salt levels, allowing conventional dilution ratios as used for concentrate food compositions like bouillon cubes, soup cubes, or seasoning products. It has been found that this is achieved by a concentrate food composition in the form of a gel, comprising water, sodium salt and Potassium salt, gelling pectin, being all pectin with a degree of esterification below 55%, and wherein gelling pectin is dissolved in the water, and calcium salt.
