A flavour release material comprising a vegetable fibrous material with naturalor artificial cavities is disclosed. The flavour release material further comprisesa solution comprising at least one lipophilic flavouring and at least one lipophiliccomponent, such as an oil or a fat. The solution is applied to the cavities to providecontrolled release of flavouring. Furthermore, the invention concerns a foodproduct comprising the flavour release material and a method of producing theflavour release material.
