A frozen confection comprising citrus fibre, characterised in that the citrus fibre has been treated with a glycosidase enzyme is provided. A process for the production of a frozen confection comprising the steps of: a) contacting citrus fibre with a glycosidase enzyme b) combining the citrus fibre with the other ingredients of the frozen confection to form a mix c) homogenising the mix at a pressure of from 50 to 500 bar and d) freezing the mix to form the frozen confection, wherein step a) can take place before, during or after step b) is also provided.
