NRAI Townhall 10.0 saw participation and attendees from a wide-ranging list of industry stakeholders including restaurateurs and industry experts. The townhall provided an engaging platform to debate the complex and fast-declining relationship between food aggregators and the restaurant ecosystem due to the recent uncompetitive practices of the aggregators. Leading restauranteurs and industry veterans took the time to passionately discuss this critical issue by vociferously highlighting the challenges and opportunities brought about by aggregator platforms.

Among many of the issues that were discussed, the key issues that were brought up in NRAI Townhall 10.0 were:

• Private Labelling by Aggregators: Concerns over monopolization by platforms launching private labels and leveraging restaurant data.
• Aggregator Payment Platforms: The bundling of payment gateways with reservation services, eroding autonomy and adding unnecessary costs.
• Deep Discounting Practices: Aggressive discount strategies disrupting the dine-in and food delivery sectors.

Key Findings from Audience Polls

During the course of the Townhall, NRAI conducted live polls to gauge the viewer’s sentiment on critical issues surrounding food aggregators. The polls saw enthusiastic participation, with respondents voicing strong opinions on the challenges facing the restaurant industry.

Key insights from the polls include:

• 92% of viewers believe that customer data is essential and necessary in bettering customer experience.
• 70% of viewers believe that private labels in Quick Commerce are already impacting their business.
• 69% of viewers believe that they have no negotiation powers with respect to commissions.
• 42% of viewers believe that flexibility is needed when it comes to discounting.
• 42% of viewers feel that flexibility is required in aggregators.

• 34% of viewers believe that Aggregators have stolen customers and have converted customers of restaurants into their own customers.

Key highlights of the discussion during Townhall:

Anurag Katriar, Founder & MD of Indigo Hospitality moderated the Leader’s panel with Industry Stalwarts.

Sagar Daryani, NRAI President, said, “India’s food delivery industry is at a crossroads, with profitability, sustainability, and fairness being put to the test. While we welcome developments such as quick commerce in the food delivery space, we are deeply concerned about aggregators expanding into private labels, leveraging restaurant data, and competing directly with their own partners. This practice not only creates an unfair playing field, but it also undermines the trust that is at the foundation of this ecosystem. The lack of transparency in policies, rising commissions, and aggressive ad-driven visibility models are all contributing to restaurants’ unsustainable position. We are committed to finding solutions, which include investigating third-party alternatives, encouraging dine-in growth, and working with aggregators on more equitable terms. Our industry’s survival and sustainability rely on creating a balanced ecosystem that considers the interests of all stakeholders.”

Pranav M Rungta, NRAI Vice President, Director – Mint Hospitality Pvt. Ltd., highlighted, “We saw tremendous engagement, with more than 8,000 viewers and 3,000 + active comments—proof that our collective voice is making an impact. Now more than ever, unity is key to driving the change our industry needs. While aggregators do add some value, we must ensure they support our growth without taking control. Through continuous dialogue with ministers and trustees, we are committed to safeguarding the interests of our fraternity and shaping a future where we lead with strength and collaboration.” 

Zorawar Kalra, NRAI Vice President, Founder & Managing Director, Massive Restaurants Pvt. Ltd said, “The restaurant industry is built on authenticity, experiences, and value—none of which should be compromised by the cycle of deep discounting and unfair terms imposed by aggregators. While these platforms have undeniably expanded reach, their approach must align with the sustainability of the dining-out ecosystem. Collaboration is essential, but it must be fair and balanced. Restaurants should focus on creating memorable experiences, adding value during off-peak hours, and fostering direct connections with their customers. Only when we reclaim the narrative and move away from a dependency on discounts can we truly preserve the integrity and profitability of our industry.”

Riyaaz Amlani, Founder & Managing Director, Impresario Entertainment & Hospitality Pvt. Ltd, said, “The restaurant business has always been about personal connections, exceptional food, and memorable experiences. While aggregators have undeniably transformed the way customers discover and engage with us, they should be seen as tools to amplify our reach—not as gatekeepers of our customer relationships. Restaurateurs must take charge by fostering direct connections with diners, offering consistent value across channels, and using these platforms strategically as marketing avenues rather than relying on them entirely. The future of our industry depends on how we strike this balance while staying true to the heart of hospitality.”

Praful Chandawarkar, Managing Director, Chiranjeev Restaurant and Foods Pvt. Ltd. remarked saying, “Aggregators are increasingly taking control of areas like hygiene audits, but that authority should rest with restaurants. For the fraternity to reclaim our space, the industry must focus on enhancing the product—improving ambience, service, food safety, and nutrition density. When we lead with quality, aggregators become tools, not controllers. Unlike restaurants that strive to earn customer loyalty, aggregators treat loyalty as something to be sold, burdening us( fraternity) with programs that come at an unfair cost. It’s time for a movement toward excellence and independence in the restaurant industry.” 

Gauri Devidayal, Co-Founder & Director, Food Matters India Pvt. Ltd. said, “Aggregators are pushing an unnecessary link between table reservations and payment gateways, claiming it benefits customers, but the reality is different. Customers already have multiple payment options, and bundling these services only imposes restrictions on restaurants while adding no real value. Unlike delivery, which involves operational efforts justifying commissions, reservations do not. Restaurants must reject commission-based fees for reservations, demand a fixed-fee model, and advocate for the separation of payment gateways to safeguard their independence and ensure fair practices.” 

Anshul Gupta, Co-Founder, Eat Clubs said, “The restaurant industry has played a pivotal role in building the food delivery ecosystem, yet we now face a significant challenge as aggregators shift from partners to competitors. By setting up private labels, leveraging exclusive data, and occupying premium visibility on their platforms, they are directly competing with the very restaurants that helped establish their success. This shift undermines trust and fairness in the ecosystem. The time has come to address these practices and ensure a level playing field—one that respects the partnership between platforms and restaurants while safeguarding the interests of operators of all scales, from single outlets to national chains.”

Thomas Fenn, Partner, Mahabelly commented saying, “Table reservations are an essential service for restaurants, but aggregators are bundling them with non-essential services, forcing us to adopt their payment gateways and unnecessarily share sensitive customer data, like payment habits and business size. This practice allows aggregators to control pricing dynamics and offer discounts, while adding little to no incremental value from a service perspective. Restaurants must focus on delinking essential services from non-essential ones and avoid adopting services that don’t contribute to their growth or efficiency.” 

During the Townhall, NRAI and its member partners focused on trying to find solutions to increase transparency and trust by attempting to get the Food Aggregators to adhere to clear and fair policies for both parties, including data sharing amongst others, to build trust. The townhall received overwhelming appreciation from all participants for its comprehensive discussions and actionable insights. 

NRAI announced its commitment to further engage in continued dialogue with aggregators, policymakers, and industry leaders to advocate for reforms and build a transparent, equitable environment for the restaurant community. The Association firmly believes that a collaborative approach involving the industry, policymakers, and regulators is crucial to ensure the long-term sustainability and growth of the Indian restaurant sector.

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This end-to-end procurement solution, being launched in Karnataka, Andhra Pradesh, Tamil Nadu, and Kerala, not only guarantees superior milk standards but also relieves businesses from the complexities of managing procurement, allowing them to focus on their core operations while benefiting from streamlined sourcing.

MilkLane will provide this service on a flexible model where B2B customers would have multiple options based on their needs. MilkLane would handle all aspects of procurement at competitive prices, while B2B customers can choose to deploy their own capex or opt for rental equipment provided by MilkLane. With no need for an extensive on-ground procurement team, businesses can save costs, and the ownership of the procured milk fully resides with them. Additionally, MilkLane would charge only for the procurement-related overhead costs. The customers would also have the choice to operate on either a cost-plus or a fixed-price model, that would be reviewed periodically, to ensure transparency and efficiency at every step.

As per industry data, the dairy industry in India was over INR 16,000 billion as of 2023. The market is projected to reach around INR 50,000 billion by 2032, exhibiting a CAGR of 12.88% during 2023-2032.

MilkLane would be driving the procurement services basis its extensive network of over 10,000 small farmers, digitally enabled infrastructure facilitated through more than 150 Bulk Milk Coolers (BMCs), and milk processing facility with a capacity of 2 lakh litres per day. These BMCs are strategically located and ensure milk is cooled within 45 minutes of milking. MilkLane’s quality assurance process with four levels of checks and over 40 tests conducted in central labs will ensure the highest standards of safety and quality. Additionally, MilkLane would offer 100% end-to-end traceability and a fully digitized transparent pricing model aligned with market price movements.

Avinash Kasinathan, Head of India Business at Innoterra, emphasized the critical need for stringent quality control in dairy supply chains. He noted that rising demand for safe, high-quality milk highlights the challenges of inconsistent fat levels, antibiotic contamination, and aflatoxins, which threaten product quality and consumer safety. MilkLane’s new procurement service addresses these issues by enforcing rigorous quality measures from sourcing to delivery. With a robust farmer network and advanced technology, MilkLane aims to be the trusted partner for businesses seeking reliable milk supply.

To further enhance quality, MilkLane employs a Quality-Driven Pricing model that prevents dilution and adulteration, stringent acceptance standards for milk testing, and advanced testing capabilities. The company also emphasizes on the nutritional excellence of the cattle, risk mitigation through quality management processes, and farmer empowerment through training and extension services.

In addition to its focus on quality, MilkLane is also committed to environmental sustainability and farmer-specific initiatives. The company has replaced plastic with 5,000 stainless steel cans for milk collection, further enhancing its commitment to delivering pure and safe dairy products.

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The post-pandemic era has ushered in significant growth in the online food sector and packaged food products. According to a report by IMARC India, the market size for packaged food is projected to reach USD 3.4 billion by 2027. The Indian food processing industry, which represents 32% of the country’s total food market, stands as one of India’s largest sectors, contributing approximately 14% to the manufacturing GDP, 13% to exports, and 6% to total industrial development. By 2025-2026, this sector is expected to be valued at over USD 535 billion.

Dr Suresha, President,  Association of Food Scientists & Technologists India (AFSTI), said, “India’s food industry is witnessing significant growth, with exports increasing nearly sixfold. As the largest producer of millets and milk, India aims to boost milk production from 230 to 300 million metric tons by 2030. Additionally, grain production has surpassed 330 million metric tons, and the country is the second-largest meat producer, emphasizing a focus on expanding exports. The packaging industry, growing nearly sixfold compared to a decade ago, plays a crucial role in supporting this expansion. Government initiatives like Atma Nirbhar Bharat are further fuelling growth in food processing, offering benefits for women-led startups, including no GST for the first five years and additional subsidies. As Bangalore continues to strengthen its position as a hub for food industry R&D, these trends highlight the critical role of both ingredients and packaging in shaping the future of the industry.”

Nilesh Lele, President, Chamber for Advancement of Small and Medium Businesses (CASMB), said “The Agri and Food industry contributes nearly 16% to India’s GDP, valued at approximately USD 450 billion (around INR 30 lakh crore) annually. Dairy alone accounts for about 20% of this sector, with a market size of INR 6 lakh crore, and value-added dairy products such as ghee, cheese, and butter are driving significant growth. India’s milk consumption stands at 292 ml per capita per day, with room for growth as value-added products become more popular. Other key sectors include beverages at INR 2 lakh crore and snacks and bakery each contributing around INR 1 lakh crore. The growth in the packaged and processed food industry is accelerated by technological advancements like extrusion, which has transformed snack production. While India’s packaged food consumption is currently around 7%, there is potential to increase this to 20%, reducing post-harvest losses and extending shelf life, as seen in more developed markets where packaged food consumption reaches up to 80%. As the global population grows, efficient food processing and packaging solutions will be crucial to meeting the increasing demand for food with longer shelf life and better transportability, emphasizing the importance of innovation in this sector.”

Sagar Singh, Joint Director, Chemical Department, Bureau of Indian Standards (BIS) under Ministry of Consumer Affairs, Food & Public Distribution, Government of India, said “Our aim at Food Safety and Standards Authority of India (FSSAI) and the Bureau of Indian Standards (BIS) is to create industry-friendly regulations that enhance operational efficiency. Recent revisions to packaging and labeling regulations at FSSAI, along with our commitment to aligning Indian standards with international benchmarks, are key initiatives. As we work towards revising food packaging standards, we anticipate that the quality of Indian food products will not only meet but potentially surpass global standards in the near future.”

Prasad Balan Iyer, Director, SIES (South Indian Education Society) School of Packaging, said “India has now become the third-largest packaging market globally, surpassing Japan, with the industry exceeding USD 86 billion in value. The global packaging market, valued at over USD 1 trillion, is driven by sectors like e-commerce, food delivery, pharma, and the food industry, particularly in cities like Bangalore and Mumbai. Packaging plays a crucial role in food safety, extending shelf life, and boosting India’s export competitiveness. In 2023, India’s packaged food sector reached a market size of USD 2.8 billion, with projections suggesting it will grow to USD 6.4 billion by 2029. This expansion highlights shifting consumer preferences and the growing demand for convenient, ready-to-eat options in one of the world’s most populous countries. As a key partner of ProPak India, we remain dedicated to promoting sustainable solutions, fostering a circular economy, and preparing skilled professionals to meet the industry’s evolving needs.”

Chakravarthi AVPS, Global Ambassador, World Packaging Organisation, said “India’s ascending economy is poised to receive a significant boost from its food and agriculture sector, which is projected to emerge as a vital contributor. Spearheading this transformation are platforms like FI India and ProPak India, providing a dynamic convergence point for innovators and stakeholders. Notably, India’s packaging industry has already surpassed $85 billion, while globally, it has reached $1.05 trillion, highlighting the critical role of sustainable and customer-centric packaging in shaping the future of food processing and nutrition. The evolution of machinery and processing technologies, which once relied on imports, now thrives with domestic advancements. These developments are crucial for extending shelf life, enhancing food safety, and supporting India’s growth as a key player in global exports.”

Rajeshwar S. Matche, Head and Chief Scientist, Department of Food Packaging Technology, Central Food Technological Research Institute (CSIR), Mysuru, Karnataka, said “Innovative developments in active smart packaging systems and global processing trends are pivotal in shaping the future of the food packaging industry. As sustainability takes center stage, addressing degradation issues becomes essential in creating packaging solutions that are not only effective but also environmentally responsible. Ensuring that packaging meets stringent safety standards for human consumption is paramount. The participation of diverse experts from esteemed institutions like IIT Delhi and IIT Roorkee, along with industry leaders, enriches the conversation and encourage collaboration. Importantly, engaging the student community is vital in bridging the gap between academia and industry, paving the way for future innovations.”

Speaking on the sidelines of Fi India & ProPak India, Yogesh Mudras, Managing Director, Informa Markets in India, said “India’s food processing sector is undergoing a transformation, supported by initiatives like the Pradhan Mantri Kisan Sampada Yojana (PMKSY), ensuring efficient farm-to-retail infrastructure. As a global leader in food production, India stands out in spices, producing over 11 million tons in 2022-23. Our diverse agro-climatic conditions allow for the cultivation of cereals, pulses, and vegetables. The rapid growth of the food packaging industry, driven by convenience and sustainability, is evident, as seen in Fi India & ProPak India 2024’s success, showcasing innovation and collaboration.”

“Bangalore remains a pivotal market due to its strong agritech ecosystem and strategic location in South India, making it the perfect hub for driving growth in food processing and packaging.” he further added.

Fi India & ProPak India 2024 are supported by key industry associations such as AFSTI-Mysuru & Bengaluru Chapters (Association of Food Scientists & Technologists India), HADSA (Health Foods and Dietary Supplements Association), CASMB, and IBA  AIFPA (All India Food Processors’ Association), SIES (South Indian Education Society), ASPA (Authentication Solution Providers’ Association), further strengthens the event’s significance and impact within the industry.

The event brought together leading exhibitors including Brenntag Ingredients India Pvt Ltd, IMCD, Synthite Industries Pvt Ltd, K.P. Manish Global Ingredients Pvt Ltd, Novasol Ingredients Pvt Ltd, Azelis (India) Pvt Ltd, Symega Food Ingredients Ltd, Norex Flavours Pvt Ltd, Fillpack Technology, Glatt (India) Engineering Pvt Ltd, Hilda Automation, and Starpac, among others, showcasing the latest innovations and solutions in food and packaging technology.

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The Natfirst analysis identified several discrepancies, including varying net weights, inconsistent barcodes, and poor-quality images. Specifically, 65 products were missing multiple key labelling elements (such as the nutritional table, ingredients, and net weight), 232 products featured illegible images, and 139 products lacked a nutritional table altogether.

In response, the FSSAI has recently reactivated the draft Food Safety and Standards (Labelling and Display) Amendment Regulations, 2022. According to the FSSAI, e-commerce companies are now required to follow specific labelling and display standards for food products. This includes providing a clear image of the principal display panel of pre-packed foods and displaying their FSSAI License or Registration on the platform. Additionally, food products can be sampled at any point in the supply chain.

“The findings underscore an urgent need for retail intelligence solutions that enable real-time adherence to FSSAI’s norms in order to ensure consumer safety and transparency. It also highlights the ongoing challenge of maintaining high-quality food labelling standards with millions of products being sold each month across diverse sales platforms, reinforcing the need for regulatory compliance in both domestic as well as international markets,” emphasized Ravi Putrevu, Founder, Natfirst and TruthIn.

According to EuroMonitor, India is the third-largest packaged food market globally. Additionally, ECDB reports that monthly eCommerce grocery revenue exceeded INR 6,800 crore in July 2024, reflecting a 12.1% increase from June 2024.

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Presented to Nidhi Khare, Secretary , Ministry of Consumer Affairs, Food and Public Distribution (MoCA), the report delves into the pervasive challenges of food fraud, specifically targeting spurious and counterfeit food products. It offers strategic insights and actionable measures to combat this pressing issue.

Discussing the white paper, Nidhi Khare said, “In recent years, incidents of food fraud have significantly increased, posing serious risks to consumers, industries, and public health. Spurious and counterfeit products are a major menace in every sector. At the Department of Consumer Affairs (DoCA), we work diligently to create awareness and protect consumers from such activities. I am pleased that IFBA members have collaborated to produce this white paper, which adopts a multifaceted approach, engaging consumers, policymakers, and industry stakeholders to resolve this pressing issue.”

Deepak Jolly, Chairperson, IFBA, said, “As the global food and beverage industry grapples with the escalating threat of spurious and counterfeit products, the IFBA remains at the forefront of safeguarding consumer interests by promoting awareness of food safety and regulatory compliance. The release of this white paper reaffirms our commitment to promoting food safety, consumer trust, and industry integrity. We believe the report will be instrumental in effectively addressing the growing threat of spurious and counterfeit products.”

This white paper is written by the IFBA Focus Group, and includes significant contributions from Ferrero India, Coca-Cola, Chitale Bandhu Mithaiwale, Nourishco Beverages, and Glanbia Performance Nutrition. Its primary objectives are to safeguard consumer health, protect legitimate businesses, and strengthen the integrity of the food supply chain, ensuring a safer and more reliable market for all stakeholders.

The white paper is available for download at the following link: Spurious and Counterfeit Food Products: An Industry Perspective on Measures and Handling.

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Cargill has achieved this milestone by becoming the first global supplier whose entire worldwide edible oils portfolio meets the WHO’s best practice standard on iTFAs, limiting iTFA content to no more than two grams per 100 grams of fats/oils, including in countries where there is currently no legislative mandate.

iTFAs are most often formed through the partial hydrogenation of vegetable oils (PHOs) but can also be created by high thermal treatment during edible oil refining. In 2018, the WHO called for the global elimination of iTFAs by 2023, noting that trans fats intake greater than 1 percent of total energy intake is associated with coronary heart disease events and mortality.

While Cargill announced its commitment to removing iTFAs from its fats and oils portfolio in December 2021, the achievement reflects decades of work. The company’s iTFA journey spans more than a quarter century including early innovation, millions of dollars of investments in capital expenses and resources, and thousands of R&D hours. Along the way, Cargill has helped more than 400 customers create nutritious and tasty products that contribute to happier, healthier lives, removing more than 1.5 billion pounds of products containing iTFAs from the global food supply.

“We’re pleased to see Cargill’s continued commitment to reduce industrially produced trans-fats in all their oils, recently achieving their goal to align with the World Health Organization’s recommended standards,” says René Lammers, PepsiCo’s chief science officer. “This move aligns with PepsiCo’s successful reduction of iTFAs in our foods to meet this same standard, and we encourage our fellow industry partners to join us in this important initiative to evolve our food and beverage portfolio to be better for the planet and people.”

In the past two years alone, Cargill has invested an additional $8.5 million to upgrade facilities to reduce the amount of trans-fat produced during oil processing, while working closely with more than 100 additional customers in two dozen countries to reformulate new product solutions that meet their needs.

“We’re extremely proud that we’ve met our commitment and helped fulfill our purpose – nourishing the world in a safe, responsible and sustainable way,” said Natasha Orlova, Cargill vice president for edible oils and managing director for North America. “Taking this industry-leading step, even in countries without current iTFA legislation, helps ensure consistency in their supply chain for larger food manufacturers, while offering Cargill’s breadth of innovation and experience to smaller manufacturers.”

To ensure compliance, Cargill has added iTFAs to its larger food safety and quality assurance program. This systems-based approach includes multiple layers of monitoring, compliance and auditing.

In its latest progress report, the WHO noted that policies limiting the use of iTFAs have only been implemented in 60 of the world’s countries, covering approximately 43% of the global population. This leaves the majority of the world’s consumers at risk for continued iTFA consumption. The report called on major suppliers of oils and fats to “follow the pioneering effort of Cargill to remove industrially produced TFA from the products that are sold to food manufacturers globally.”

“We are the first and only global edible oil supplier to commit to and meet the WHO standards consistently and across the board for our full global portfolio, and while we are understandably proud of this milestone, the WHO report highlights that much work remains,” Orlova said. “We have proven it is not only feasible to meet the iTFA recommendations while being mindful of saturated fat levels, but it can also be done without discernibly changing the taste or texture of consumers’ favorite foods. We call upon other industry players to follow our lead and remove iTFAs from all their products, too.”

Cargill has also taken steps to help advance industry-wide reformulation during the past two years, particularly in countries that did not have iTFA regulation at the time of the company’s commitment. Among its actions, in Pakistan, Cargill partnered with the Sustainable Development Policy Institute on a public awareness campaign. In Malaysia and Mexico, the company interacted with industry, academic and government stakeholders to raise awareness of WHO best practices, while sharing experiences and expertise in iTFA reformulation.

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The 14th edition of the CII Food Safety Award ceremony took place on January 31, 2024, where Cargill’s food safety initiatives were recognised in two award categories: Large Manufacturing Food Businesses: Fats and Oils – Kurkumbh plant, Maharashtra; Large Manufacturing Food Business: Sweeteners – Davangere plant, Karnataka

The CII Food Safety Award is a respected industry platform benchmarking food safety best practices in manufacturing across the supply chain. The evaluation criteria for the award cover company performance on stringent domestic food safety standards, leadership initiatives, besides social and statutory compliances. Winners are selected following a rigorous assessment process that also includes onsite evaluation of food safety practices by a team of experts.

Simon George, President, Cargill India, and Managing Director, Food Solutions South Asia, said, “At Cargill, we are committed to providing safe and quality products. We invest in advanced manufacturing and refining equipment and processes, to ensure compliance to the highest standards of food safety regulations in the country. Our customers and consumers count on us to ensure the safety and quality of our products. This award is a great validation of the progress we have made in our food safety performance over recent years. As we move ahead, we continue to set a higher benchmark for ourselves in this important area.”

Over the last 35+ years of operations in India, Cargill has established robust food safety measures and mechanisms. The Cargill plants including Kurkumbh and Davanagere have state-of-the-art infrastructure, in-house testing facilities, trained manpower and stringent process control that ensure product safety at every touch point. The packaging lines at Kurkumbh and Davanagere plants are entirely automated to avoid manual intervention and deliver safe products to our customers.

Cargill’s internal Product Safety, Quality and Regulatory Policy follows international standards of operating procedures and processes at plants to ensure product safety, quality, authenticity, statutory and regulatory compliance of our products and services, meeting customer requirements.

Cargill also has a dedicated Continuous Improvement Production Excellence (CIPE) team that continually improves the quality management programs and processes across products and services. Product safety is integrated in Cargill culture. This recognition further strengthens the company’s commitment to deliver on its purpose of nourishing the world in a safe, responsible, and sustainable way.

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