Abstract: The invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps: a) preparing a premix having a moisture content of 0.5-12 wt. % by: providing a powder mix of one or more particulate ingredients, including 5-100% by weight of the powder mix of particulate native starch; agglomerating the powder mix to produce starch-containing granules by heating the powder mix to a temperature that is 3 to 20 ° C. below the gelatinization temperature of the particulate native starch, followed by wet agglomeration of the hot powder mix with an aqueous liquid; and optionally combining the granules with one or more other edible ingredients; said premix containing, calculated by weight of dry matter: 5-30 wt. % of starch-containing granules having a diameter of 0.15-2.5 mm and comprising 20-100 wt. % starch; 10-76 wt.

Abstract: The invention relates to a shaped savoury concentrate article having a water content of not more than 10 wt. %, said article comprising: ? 50-95 wt. % particulate seasoning components; ? 2-30 wt. % oil, said oil having a solid fat content at 20° C. (N20) of less than 20%; ? 2-20 wt. % of prolamin particles having a prolamin content of at least 20 wt. % and sphere equivalent mean diameter of less than 20 ?m. The inventors have unexpectedly found that the incorporation of very small prolamin—containing particles in a shaped concentrate article that contains particulate seasoning components in combination with a significant amount of liquid oil effectively minimizes the adverse impact of the liquid oil.