Karla's interest in chutney is due in part to the relative lack of use of this type of product. Her first formulations had a strong vinegar flavor, and in subsequent formulations orange juice was used to replace some of the vinegar. The pH of the new formulation remained low but the flavor improved. Karla continues to modify the product and hopes that this work will lead to her master's thesis project. Duran began his experimental work with salsa during an independent study project.
Fresh salsa is known for the flavor contributed by cilantro, a pungent herb.
Unfortunately, when salsa is heat processed the cilantro flavor is lost. The dried cilantro can be added near the end of the processing treatment. Ernesto's initial work looks promising and he will continue the project. Barbara Grotta, a former student of California State University, Fresno, developed this product under the direction of the late Dr. Ray Speckman. This type of product would be appealing to those with lactose intolerance or those who would like to eat an ice cream product without fat.