The present invention relates to a savoury food concentrate in the form of a gel. For use of said savoury food concentrate for preparing a soup, a sauce, a gravy or a seasoned dish. It is an object to provide a savoury concentrate which provides a high viscosity upon dilution in hot water, such as desired when preparing a viscous sauce, a gravy, or a thickened soup. It is found that a packaged food concentrate in the form of a gel, comprising water, sodium salt, gelling pectin, Calcium salt and non-gelatinised starch has the desired properties.
