A pre-mix composition that forms a soft serve product, the composition comprising: calories: 80-125 kcal/100 grams of pre-mix； protein: 3-8 g/100 grams of pre-mix； fat: 0.5-2.5 g/100 grams of pre-mix； carbohydrates: 10-40 g/100 grams of pre-mix； sugar 4.5-6.5 g/100 grams of pre-mix； and dietary fiber: 0.5-4.5 g/100 grams of pre-mix； wherein, comprises the taste profile comparable to a reference pre-mix: sweetness (GL1) −70-(−80)； bitterness (COO) −72-(−74)； richness (CPA (AAE)) −13-(−16)； after-taste (AAE) −19-(−20)； and (AE1) −18-(−20)； saltiness (CTO) −5-(−7) and wherein, the taste profile is measured by the E-tongue test. The pre-mix composition that is made into a soft serve product of the present invention has substantially lower (e.g. 10%, 20%, 30%, 40%, or 50%) calories, fat content and/or sugar level and/or any combination therein when compared to a reference pre-mix composition that is made into a soft serve product. At the same time, the consumer experience of the present invention is at least as good as the reference product (e.g. taste and appearance and mouth feel).
