Process for preparing a food concentrate, the concentrate comprising: - 20-98% (preferably 40-95%, weight % on total concentrate) bulk ingredients comprising one or more of salt, taste enhancers, sugar(s), fat, oil, gums, thickeners, creamers, spices, starch, starch-derivatives, flour, maltodextrin, ground herbs, ground vegetables, ground legumes, meat extracts, vegetable extracts, - 2-80% (preferably 5-60%, weight % on total concentrate) of herb and/or vegetable pieces, which process comprises the steps of either: (a) pressing said herb and/or vegetable pieces (preferably 0.5-100 g of it) having a moisture content of 5-30% wt to one or more compressed particles or layers, (b) forming 2-250 g (preferably 3-50 g) of a mixture of the bulk ingredients with 1-20 of the compressed particles or layers as obtained under (a) to a solid, shaped article; or (a) pressing said herb and/or vegetable pieces (preferably 0.5-100 g of it) having a moisture content of 5-30% wt to one or more compressed particles or layers, (b) forming 2-250 g (preferably 3-50 g) of a mixture of the bulk ingredients to a particle or layer, (c) jointly packaging 1-10 of the compressed particles or layers as obtained under (a) with 1-10 particles or layers as obtained under (b); or (a) pressing said herb and/or vegetable pieces (preferably 0.5-100 g of it) having a moisture content of 5-30% wt to one or more compressed particles or layers, (b) forming 2-250 g (preferably 3-50 g) of a mixture of the bulk ingredients to a particle or layer, (c) adhering 1-10 of the compressed particles or layers as obtained under (a) to 1-10 particles or layers as obtained under (b). - 20-98% (preferably 40-95%, weight % on total concentrate) bulk ingredients comprising one or more of salt, taste enhancers, sugar(s), fat, oil, gums, thickeners, creamers, spices, starch, starch-derivatives, flour, maltodextrin, ground herbs, ground vegetables, ground legumes, meat extracts, vegetable extracts, - 2-80% (preferably 5-60%, weight % on total concentrate) of herb and/or vegetable pieces, which process comprises the steps of either: (a) pressing said herb and/or vegetable pieces (preferably 0.5-100 g of it) having a moisture content of 5-30% wt to one or more compressed particles or layers, (b) forming 2-250 g (preferably 3-50 g) of a mixture of the bulk ingredients with 1-20 of the compressed particles or layers as obtained under (a) to a solid, shaped article; or (a) pressing said herb and/or vegetable pieces (preferably 0.5-100 g of it) having a moisture content of 5-30% wt to one or more compressed particles or layers, (b) forming 2-250 g (preferably 3-50 g) of a mixture of the bulk ingredients to a particle or layer, (c) jointly packaging 1-10 of the compressed particles or layers as obtained under (a) with 1-10 particles or layers as obtained under (b); or (a) pressing said herb and/or vegetable pieces (preferably 0.5-100 g of it) having a moisture content of 5-30% wt to one or more compressed particles or layers, (b) forming 2-250 g (preferably 3-50 g) of a mixture of the bulk ingredients to a particle or layer, (c) adhering 1-10 of the compressed particles or layers as obtained under (a) to 1-10 particles or layers as obtained under (b). (a) pressing said herb and/or vegetable pieces (preferably 0.5-100 g of it) having a moisture content of 5-30% wt to one or more compressed particles or layers, (b) forming 2-250 g (preferably 3-50 g) of a mixture of the bulk ingredients with 1-20 of the compressed particles or layers as obtained under (a) to a solid, shaped article; (a) pressing said herb and/or vegetable pieces (preferably 0.5-100 g of it) having a moisture content of 5-30% wt to one or more compressed particles or layers, (b) forming 2-250 g (preferably 3-50 g) of a mixture of the bulk ingredients to a particle or layer, (c) jointly packaging 1-10 of the compressed particles or layers as obtained under (a) with 1-10 particles or layers as obtained under (b); (a) pressing said herb and/or vegetable pieces (preferably 0.5-100 g of it) having a moisture content of 5-30% wt to one or more compressed particles or layers, (b) forming 2-250 g (preferably 3-50 g) of a mixture of the bulk ingredients to a particle or layer, (c) adhering 1-10 of the compressed particles or layers as obtained under (a) to 1-10 particles or layers as obtained under (b).