The invention relates to a food composition comprising, in weight percent relative to the total weight of the composition: 0.5% to 5%, preferably 1% to 2%, more preferably 1% to 1.5%, and most preferably 1.2% of vegetable flour 6% to 20%, preferably 6% to 10%, more preferably 8% to 10%, and most preferably 9.1% of milk permeate characterized in that said composition has a viscosity, measured using the Rheomat RM 200 apparatus at a temperature of 10° C. and with a shearing of 64 s&minus1, of between 200 and 4000 mPa·s, preferably between 300 and 3700 mPa·s, preferably between 400 and 3000 mPa·s, more preferably between 1000 and 2500 mPa·s, and most preferably around 2500 mPa·s.
