A flavoring agent is produced by subjecting a source of free amino acids, additives including at least one reducing sugar and water to a process which produces a Maillard reaction. A paste-like mixture is prepared from 70% to 95% by weight of the source of free amino acids, and from 1% to 25% of the additives including at least one reducing sugar and the water, wherein the mixture contains water in a total amount of from 5% to 12% by weight of the mixture. The mixture is then kneaded and heated to plasticize it. The plasticized mixture is propelled through an extrusion unit under pressure and heated for a time to react the mixture. The reacted mixture then is extruded into a chamber under a reduced pressure for drying and cooling the reacted product for providing the flavorant.
