A process for preparing a flavour composition having an umami flavour/taste and a MSG content of less than 1 wt% (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavour-active compounds extracted from the vegetable matter； b) separating the vegetable matter from the cooking water； and c) concentrating the cooking water to provide the flavour composition comprising an ultra-filtration operation followed by a reverse osmosis filtration. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition. The vegetable matter is selected from the group consisting of pea (Pisum sativum var.), corn (Zea mays var.), red beetroot, white beetroot, golden beetroot (Beta vulgaris var.), sweet potato (Ipomoea batatas var.), carrot (Oaucus carota ssp.), onion (Allium ssp.), kelek-melon cucumber (Cucumis melo), and any combination thereof.
