A process for manufacturing a composite food product, characterized in that it comprises following consecutive steps of: (i) preparing a mix of - at least one fruit and/or vegetable juice, or a water-based composition, wherein the main ingredient of the water-based composition is water and the water-based composition contains extracts of fish, meat, coffee, tea or other plants, or cereals, - with at least one gelling ingredient, heating said mix to at least 70°C for at least 3 min., and then cooling said mix to a temperature comprised between 12 and 50°C so as to thicken the said mix, then (ii) preparing a fermented or non-fermented milk-based product, and/or a puree, spread, pasta, cream, foamed composition or mousse comprising chocolate, coffee, tea, cereals, fruit, vegetable, meat, fish, cereals, or a combination thereof, wherein said milk composition is homogenised at a temperature superior to 60°C and a pressure of at least 220 bar for at least 15 sec., then said milk composition and/or said puree, spread, pasta, cream, foamed composition or mousse is heated for at least 80°C, during at least 5 min., and then said milk composition and/or said puree is cooled to a temperature not higher than 5°C, then (iii) dosing the juice or water-based composition mix into a container at a temperature that is inferior to its solidifying temperature but keeping it in movement during the whole dosing step so that it keeps its liquid state, said dosing being such that said mix represents at least 50% of the final product volume, and then (iv) injecting at least once the milk composition and/or puree, spread, pasta, cream, foamed composition or mousse into the thickened juice mix so as to create at least one inclusion of milk composition and/or puree, spread, pasta, cream, foamed composition or mousse into the jellified juice, then (v) optionally incubating the resulting composite food product at a temperature of at least 30°C for at least 3 min., so as to activate the coagulation of the inclusion, in the case where said inclusion(s) comprise(s) a fermented milk, (vi) cooling said food product at a storage temperature. (i) preparing a mix of - at least one fruit and/or vegetable juice, or a water-based composition, wherein the main ingredient of the water-based composition is water and the water-based composition contains extracts of fish, meat, coffee, tea or other plants, or cereals, - with at least one gelling ingredient, heating said mix to at least 70°C for at least 3 min., and then cooling said mix to a temperature comprised between 12 and 50°C so as to thicken the said mix, then - at least one fruit and/or vegetable juice, or a water-based composition, wherein the main ingredient of the water-based composition is water and the water-based composition contains extracts of fish, meat, coffee, tea or other plants, or cereals, - with at least one gelling ingredient, heating said mix to at least 70°C for at least 3 min., and then cooling said mix to a temperature comprised between 12 and 50°C so as to thicken the said mix, then heating said mix to at least 70°C for at least 3 min., and then cooling said mix to a temperature comprised between 12 and 50°C so as to thicken the said mix, then (ii) preparing a fermented or non-fermented milk-based product, and/or a puree, spread, pasta, cream, foamed composition or mousse comprising chocolate, coffee, tea, cereals, fruit, vegetable, meat, fish, cereals, or a combination thereof, wherein said milk composition is homogenised at a temperature superior to 60°C and a pressure of at least 220 bar for at least 15 sec., then said milk composition and/or said puree, spread, pasta, cream, foamed composition or mousse is heated for at least 80°C, during at least 5 min., and then said milk composition and/or said puree is cooled to a temperature not higher than 5°C, then (iii) dosing the juice or water-based composition mix into a container at a temperature that is inferior to its solidifying temperature but keeping it in movement during the whole dosing step so that it keeps its liquid state, said dosing being such that said mix represents at least 50% of the final product volume, and then (iv) injecting at least once the milk composition and/or puree, spread, pasta, cream, foamed composition or mousse into the thickened juice mix so as to create at least one inclusion of milk composition and/or puree, spread, pasta, cream, foamed composition or mousse into the jellified juice, then cream, foamed composition or mousse into the thickened juice mix so as to create at least one inclusion of milk composition and/or puree, spread, pasta, cream, foamed composition or mousse into the jellified juice, then (v) optionally incubating the resulting composite food product at a temperature of at least 30°C for at least 3 min., so as to activate the coagulation of the inclusion, in the case where said inclusion(s) comprise(s) a fermented milk, (vi) cooling said food product at a storage temperature.