The present invention relates to food ingredients, or entire food products, which comprise fats or oils, and, dispersed with the fat or oil, flavor capsules. The flavor capsules comprise a micro-organism, a surrounding matrix component and at least one flavor, which is mainly present within the micro-organism. The food or food ingredients may be used as such, or be used as coatings or fillings of conventional food products. The fat or oil based food ingredient of the invention has increased flavor intensity if compared to similar food ingredients in which the flavor is not encapsulated. The flavors are immediately released upon consumption of the food or food ingredient. Owing to the particular encapsulation of flavors, the food ingredient is largely resistant to flavor evaporation due to elevated temperatures during food manufacturing processes.
