Abstract: A dietetic food seasoning is claimed, characterized in that, for its production, vegetable proteins are hydrolyzed with 2 to 7.5 times the amount by weight of 15-30% by weight aqueous hydrochloric acid and/or phosphoric acid at 100.degree. C. to 120.degree. C., the hydrolyzate is optionally treated with active carbon, neutralized with 30-60% by weight aqueous potassium hydroxide solution until a pH value of 4-6.8 has been reached, the resultant mixture is optionally concentrated to a volume of 1.2 to 2.8 liters per kilogram of vegetable protein used, and filtered, after allowing to stand for at least two hours at 10.degree. C. to 30.degree. C.