A process for modifying the acidity and ion content of an aqueous food product by electrodialysis in a system comprising a pair of electrodes and two or more membranes which are either exclusively cation-permeable or exclusively anion-permeable, wherein a feed stream is separated by a membrane from a waste stream, the latter containing a dilute aqueous acid solution when the membranes are cation-permeable and a dilute aqueous basic solution when the membranes are anion-permeable, to which system the application of an electric field between the electrodes causes migration through the membranes of either protons or hydroxyl ions out of the waste stream into the feed stream and either cations or anions respectively out of the feed stream towards their respective attracting electrodes. The process is valuable for reducing the acidity of instant coffee.