The present invention relates to a composition comprising a mixture of a soluble foamer ingredient and a soluble beverage or foodstuffs ingredient having a retarded solubility. The soluble foamer ingredient upon addition of a liquid induces the formation of or forms a foam this is achieved by an ingredient comprising a matrix and a gas under pressure. The soluble beverage or foodstuffs ingredient, which may be in the form of a powder is prepared in such a way that the solubility is retarded. Upon addition of a liquid the foamer and the beverage or foodstuff are separated before being dissolved resulting in a nice and neat physical separation in two layers, which is best visible if the colour of the foamer and beverage or foodstuffs powder are different. The present invention more specifically relates to a soluble cappuccino powder, which upon reconstitution results in a beverage with a large amount of white foam. The soluble cappuccino powder of the present invention delivers upon reconstitution a white foam comparable in colour and height and texture to a real cappuccino froth made up by steaming fresh milk and spooning the foam on top of a freshly extracted espresso.
