Abstract: The invention relates to frozen confections such as water ices, fruit ices, sorbets and the like. Frozen confections such as water ices, fruit ices, sorbets and the like are popular with consumers. A particular characteristic of these products, though, is that they are perceived to have a weak flavour. Thus the invention provides a frozen confection comprising: (a) 0.001 to 6, preferably 0.01 to 2, most preferably 0.1 to 2% w/w edible oil with a melting temperature of ?40 to 20, preferably ?40 to 10 degrees centigrade; (b) 0.01 to 2.0, preferably 0.1 to 1% w/w plant fibre; (c) 1 to 30, preferably 2 to 25% w/w freezing point depressant; (d) 0.001 to 5, preferably 0.001 to 2, most preferably 0.001 to 0.

Abstract: Food and beverages manufacturers are actively looking for ways or alternatives to enhance flavour in their products. That could be by using ingredients that provide aroma, taste and mouth feel with low calorie content and no after taste, or technology that allows consumers an enhanced experience without adding extra ingredients. Solutions could be highly specific. This invention relates to a food product or part thereof comprising a sour tastant and at least one flavour congruent with the sour tastant, wherein the at least one flavour is distributed homogeneously throughout the food product or part thereof, and wherein the sour tastant is distributed throughout the food product or part thereof inhomogeneously, and wherein the food product or part thereof can be consumed whole by a consumer, and wherein the food product or part thereof is in the form of a frozen confection. The food product or part thereof was observed to impart an enhanced perception of lemon flavour and sour taste.