The present invention relates to a savoury food concentrate comprising sodium chloride, glutamate and an iron salt, and to a process to produce the same. It is an aim of the present invention to provide a glutamate-containing savoury food concentrate which comprises an iron salt, wherein the amount of off-color which appears upon storage of the food concentrate is reduced, preferably wherein off-coloring is absent. It is a further object of the present invention to improve the bioavailability of iron in food concentrates. It was found that a composition comprising an iron salt and a further non-iron phosphate salt, provides reduced discolouration in food concentrate compositions comprising glutamate, and also provides improved bioavailability of the iron.
