The invention relates to a concentrated vegetable flavour wherein the concentration of the vegetable flavour is such that in order to obtain a food with a desired vegetable flavour, the concentrated flavour is added to said food in an amount to arrive at a final concentration of less than 0.1% w/w of the food. The invention also relates to a process to produce said concentrated vegetable flavour and to a method for preparing a food comprising adding the concentrated vegetable flavour.
