The invention relates to a fermented food product being a water-continuous emulsion and being spoonable and non-liquid at a temperature of 5 degrees Celcius. The food product has a pH-value between 3.5 and 5.8, comprises at least 60 wt% water and further comprises from 10 to 25 wt% fat and from 0.05 to 15 wt% protein. The invention further relates to a process for the preparation of such food products comprising the use of a palm based fat comprising at least 30 wt% of P2U triglycerides.
