A method for the production of a flavour-enhancing composition comprises the steps of: i) providing a dairy liquid； ii)nanofiltrating the dairy liquid to obtain a nanofiltration permeate； and iii) concentrating the nanofiltration permeate by reverse osmosis and/or evaporation to produce a flavour-enhancing composition, the flavour-enhancing composition comprising at least 50 wt% lactose by dry weight and having a potassium to sodium ratio of at least 2:1 The nanofiltration of the dairy liquid uses a membrane having a molecular weight cut-off of from 300 Da to 800 Da. Also disclosed is a flavor-enhancing composition comprising by dry weight a) 50 to 80 wt. % lactose； b) 5 to 10 wt. % potassium； c) 0.8 to 2.5 wt. % sodium； and d) the balance being counterions and non-protein nitrogen.
