A foodstuffs preparation comprising (a) a quark, which has not yet had any cream added to it, wherein said quark is obtained by a process comprising the following steps: subjecting the raw milk to heat treatment and removing the cream to obtain an un-acidified quark base mix, subjecting the thus obtained mixture to heat treatment until onset of denaturation, admixing the denatured product with starter cultures and rennet and optionally adjusting the quark base mix obtained after completion of fermentation to a defined dry matter content and protein content, where the starter cultures employed are (i) a first mixture of five microorganism strains comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris and (ii) a second mixture of three microorganism strains comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. Cremoris wherein the quark has a Brookfield viscosity (RVT, spindle 1, 10 RPM) at 20 °C. in the range from 1000 to 8000 mPas, (b) a vegetable or herb preparation, wherein the components (a) and (b) are comprised in a weight ratio of about 80:20 to about 50:50 and present side by side in a container such that they occupy three-dimensionally continuous volumes that do not mix. (a) a quark, which has not yet had any cream added to it, wherein said quark is obtained by a process comprising the following steps: subjecting the raw milk to heat treatment and removing the cream to obtain an un-acidified quark base mix, subjecting the thus obtained mixture to heat treatment until onset of denaturation, admixing the denatured product with starter cultures and rennet and optionally adjusting the quark base mix obtained after completion of fermentation to a defined dry matter content and protein content, where the starter cultures employed are (i) a first mixture of five microorganism strains comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris and (ii) a second mixture of three microorganism strains comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. Cremoris wherein the quark has a Brookfield viscosity (RVT, spindle 1, 10 RPM) at 20 °C. in the range from 1000 to 8000 mPas, subjecting the raw milk to heat treatment and removing the cream to obtain an un-acidified quark base mix, subjecting the thus obtained mixture to heat treatment until onset of denaturation, admixing the denatured product with starter cultures and rennet and optionally adjusting the quark base mix obtained after completion of fermentation to a defined dry matter content and protein content, (i) a first mixture of five microorganism strains comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris and (ii) a second mixture of three microorganism strains comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. Cremoris (b) a vegetable or herb preparation,