Jammu, June 15,2026- Kaladi Cheese, the renowned Geographical Indication (GI)-tagged traditional dairy product from Udhampur district of Jammu & Kashmir, is undergoing advanced technological intervention at the prestigious Central Food Technological Research Institute (CFTRI), Mysuru, Karnataka, in a move aimed at enhancing its commercial viability and market reach.
According to officials, significant progress has been achieved during the ongoing research and development process. Scientists at CFTRI have successfully extended the refrigerated shelf life of Kaladi Cheese up to 21 days without compromising its quality, texture, taste, or nutritional value.
The initiative is expected to open new avenues for the traditional product by addressing one of the major challenges associated with its storage and transportation. The extended shelf life will facilitate wider distribution and improve accessibility in domestic and potentially international markets.
The next phase of the project will focus on transforming Kaladi from a region-specific traditional delicacy into a commercially scalable food product. Efforts are underway to develop innovative recipes and applications that can enable its adoption by professional food chains and the broader food service industry.
Notably, CFTRI Mysuru has a proven track record in food innovation and product development. The institute had previously played a key role in developing millet-based recipes that are currently being served by several leading food chains, including McDonald’s, as part of India’s push towards promoting nutritious and sustainable food options.
The technological advancement of Kaladi Cheese is expected to boost local dairy entrepreneurship, strengthen the value chain for traditional food products, and enhance the visibility of Jammu & Kashmir’s rich culinary heritage on a larger platform.
Keywords: Kaladi Cheese, GI-tagged product, Udhampur, Jammu and Kashmir, CFTRI Mysuru, food technology, shelf life extension, dairy products, traditional foods, commercial scaling, food innovation, Geographical Indication, local entrepreneurship, value addition, food processing, millet recipes, McDonald’s India.
