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1. A process of forming a salt enhancing ingredient, the process comprising the steps of (i) forming an aqueous slurry of Apium graveolens plant material and liquifying the aqueous slurry, (ii) forming a hydrolysate of Apium graveolens plant material by subjecting the Apium graveolens plant material to an enzymatic hydrolysis using one or more carbohydrase enzymes subsequent to enzymatic hydrolysis by one or more proteolytic enzyme, wherein the one or more proteolytic enzymes comprise an enzyme preparation from Aspergillus oryzae and wherein the hydrolysis is performed at 40° C. to 60° C., (iii) subjecting the hydrolysate to fermentation using a Lactobacillus at a temperature from 20° C. to 40° C., wherein the one or more proteolytic enzymes comprise both endopeptidase and exopeptidase activity, (iv) heating the fermented hydrolysate in order to inactivate the microorganisms and enzymes present in the fermented hydrolysate, to form a fermented hydrolyzed salt enhancing ingredient, wherein the enzymes and microorganisms present in the formed salt enhancing ingredient are inactivated by heating.
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