The present invention concerns a taste enhancing savoury base comprising:- between 8 to 80 % of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP,- naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds,wherein said base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilisand wherein said base is not purified.
