scholarly journals Review of Online Food Delivery Industry of India

2021 ◽  
Vol 11 (2) ◽  
pp. 75-77
Author(s):  
Atharva Kulkarni ◽  
Keyword(s):  
Delivery System ◽  
Food Industry ◽  
Business Models ◽  
Food Product ◽  
Food Delivery ◽  
Recent Time ◽  
Venture Capitalist ◽  
Online Delivery ◽  
Reasonable Cost ◽  
Indian Food

Earlier people used to go to the hotel, but the scenario has changed drastically in last few years. Due to changes in lifestyle and recent pandemic situations the lifestyle of Indians has changed considerably. This has given tremendous boost to the online food delivery business. In recent time, India has witnessed rapid increase in number of food delivery startups, supporting the aspirations of millions of urban citizens of India. Currently Indian food delivery market is occupied by global, national as well as local business establishments in this food delivery industry. Zomato, Foodpanda, Swiggy, Uber Eats, Domino’s, Pizza Hut and Mc Donald’s are a few major names which are predominant. The users get wider choice of all the online available hotels through menu of the restaurants at a very reasonable cost and that too at their home. It saves time, travelling cost of the users. All this process of food delivery system comprises few fundamental components. Among that the first is the cooking of the food product as per the requirements of the online customers and delivering these food products through online platform is the basic business model which is used. As the customer’s choices are varying with time this system will be evolving with innovative ideas to meet the changing requirements and expectations of the customers. This business models uses basically requirement of the customers; motivating them for bringing the dynamism within the market as well as within the food industry and delivering the food through the delivery personal. For ensuring the success of this online delivery model the entrepreneurs has to ensure few things which includes certain features which will be; taking care of various aspects of market as well as technological aspects. Also the opportunities and challenges that will be faced by this online food delivery system will be more clear as the time will pass. The sustainability about this food delivery business models will be depending on the benefits which will be provided to the customers and user and how much it continues to attract the venture capitalist and various investors in this online food delivery business.

A Study on Determining The Factors Impacting Consumer Perception Regarding The Online Food Delivery Apps in Guwahati

GIS Business ◽  
2019 ◽  
Vol 14 (6) ◽  
pp. 521-542
Author(s):  
Saroj Kumar Koiri ◽  
Subhadeep Mukherjee ◽  
Smriti Dutta
Keyword(s):  
Fast Food ◽  
Food Industry ◽  
Food Preferences ◽  
Food Delivery ◽  
Consumer Perception ◽  
Fast Food Industry ◽  
The People ◽  
Indian Food ◽  
Consumer's Perception

Today, fast food industry is growing rapidly in India. It is getting adapted and also being upgraded according to Indian food requirements. Online food ordering apps and sites are developed in order to meet consumer’s expectations. With the changing food preferences and habits of the people, it is necessary to know what factors impact the consumer’s perception regarding online food delivery apps.

scholarly journals Role of food based apps in india

2021 ◽  
Vol 11 (3) ◽  
pp. 66-69
Author(s):  
DADAPEER P ◽  
RAMANJANEYULU N
Keyword(s):  
Delivery System ◽  
Food Industry ◽  
Food Delivery ◽  
Smart Phones ◽  
Minimum Order ◽  
Online Tools ◽  
Changing Times ◽  
New Perspective ◽  
Digital Wallet

Getting food through online food apps has gained momentum in recent times. Online tools have shown a new perspective on the food industry. Online allows consumers to choose the food of their choice anytime, anywhere. Facilities like net banking and digital wallet payments, cash on delivery and minimum order value attract the customer well. Distances between City and Village have been reduced due to the widespread use of smart phones. Companies are making their services available online according to the convenience and preference of the customer to keep pace with the changing times. Due to the present Covid-19 pandemic situation, the online food delivery system is gaining momentum. In this research, we will specifically look at the growth and significance of digital apps in food delivery systems operated by food companies in India in specific and some of the approaches they can accept for maintainable business in the coming days and challenges faced by the company.

scholarly journals Assessment of Competitiveness of Food-tech Start-ups in India

2019 ◽  
Vol 65 (1) ◽  
pp. 201-224 ◽  
Author(s):  
Angad Munshi
Keyword(s):  
Business Models ◽  
Central Government ◽  
Action Plan ◽  
Food Delivery ◽  
Entrepreneurial Spirit ◽  
Start Up ◽  
The Government ◽  
Indian Food ◽  
Food Tech ◽  
Start Ups

Two years ago, the central government launched the ‘Start-up India’ initiative to nurture innovation and entrepreneurship in the country, capturing the entrepreneurial spirit of the youth. The initiative promised to build an ecosystem conducive to scaling up start-up companies. The Start-up India action plan of the government is a very important step in strengthening the entrepreneurial ecosystem in the country. This article is an endeavour to portray the start-up ecosystem in India, which has also focused on the global best practices. The ecosystem for successful start-ups typically starts with proper mentorship with a mix of technological and directorial support. India has made a strong name for itself in the global start-up community and ranks among the top five countries in the world in terms of number of start-ups founded. It is estimated that the job creation from these entrepreneurs is likely to reach 250,000– 300,000 by 2020. The Indian food start-ups are now playing a pivotal role in accomplishing transformation, and trying and testing innovative technologies and business models. The innovations in this segment have been the result of improving technology in three segments: ordering food, food preparation and finally delivery. To seize the opportunity for the food industry, it is important to understand the dynamics around the start-up ecosystem. The challenges in the space are many, but it is heartening to see the passion and ability of the young start-ups who are working towards accomplishing their goals. The consolidation is the new mantra for food delivery companies, while quality will be the decisive factor, playing a catalytic role in the near future for health-conscious consumers.

scholarly journals Exploring the Acceptance of Entomophagy: A Survey of Italian Consumers

Insects ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 123
Author(s):  
Roberta Moruzzo ◽  
Simone Mancini ◽  
Fabio Boncinelli ◽  
Francesco Riccioli
Keyword(s):  
Health Risk ◽  
Physical Health ◽  
Food Industry ◽  
Consumer Preferences ◽  
Food Product ◽  
Food Sources ◽  
Food Neophobia ◽  
Significant Interest ◽  
Set Up ◽  
Specific Scale

Insect-based food is not common in Europe, because most people do not consider insects to be edible, but rather a threat and a health risk. Fear and refusal to eat a new food product introduced into a culture is called food neophobia, which results in a hesitation to trying and experimenting with new foods. Although there is significant interest in this novel sector, there is a lack of research on the link between rejection, the level of food neophobia, and consumer behavior related to the introduction of insects into the diet. In this study, through 420 questionnaires, a specific experimental scale of insects was introduced which, together with a neophobia scale, analyzed the probability and the intention of respondents to consume insects. Another issue tested has been their intention to eat food containing insects. We observed that the analyses of the two scales produced different results, confirming the need for a specific scale to measure “insect phobia”. This is important, since knowledge about consumer preferences for and barriers to using insects as human food sources is limited but necessary in order to set up commercialization strategies. The development of insect-based food offers physical health benefits and also improves the sustainability of the food industry.

scholarly journals Content online and the end of public media? The UK, a canary in the coal mine?

2011 ◽  
Vol 33 (8) ◽  
pp. 1202-1219 ◽  
Author(s):  
Richard Collins
Keyword(s):  
Business Model ◽  
Business Models ◽  
Direct Payment ◽  
Publicly Funded ◽  
High Quality ◽  
Online Delivery ◽  
Local Newspapers ◽  
Public Media ◽  
The Uk ◽  
Pervasive Access

Online delivery of content has changed media advertising markets, undermining the business model which has underpinned provision of ‘public media’. Three business models have sustained mass media: direct payment for content, payment for advertising and state subsidy, and the author argues, contrary to others’ claims, that advertising finance has made possible production and provision of high-quality, pluralistic and affordable public media. In consequence, substitution of the internet as an advertising medium has undermined the system of finance which, in the UK and societies like it, sustained public media. Global advertising revenues have both fallen and been redistributed, though to differing degrees in different countries, with particularly deleterious effects on local newspapers. Prices have risen, original content production has fallen and reversion to a direct payment-for-content business model is pervasive. And this despite the growth of new entrant online media and established publicly funded media (notably public service broadcasters) resulting in the likelihood of a continued general worsening of affordable and pervasive access to high-quality and diverse public media.

scholarly journals MORINGA OLEIFERA AND ITS RECENT PRACTICE IN FOOD INDUSTRIES - A SUPER FOOD PRODUCT TO BEAT MALNUTRITION: A REVIEW

2020 ◽  
Vol 8 (12) ◽  
pp. 882-887
Author(s):  
Chaitali Bose ◽  
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Moringa Oleifera ◽  
Food Product ◽  
Future Research ◽  
Fuel Production ◽  
African Countries ◽  
Food Industries ◽  
Culinary Uses ◽  
Livestock Development

Moringa oleifera commonly known as drumstick tree or horseradish tree is widely distributed in India and other subtropical and tropical parts of the world. Besides its conventional culinary uses, Moringa has profound contribution to herbal medicine, agricultural and livestock development, water purification, bio-fuel production and so on. Being one of the richest sources of different macro and micro nutrients, antioxidants and other bioactive compounds, this miracle tree recently has gained popularity in food processing industry with the aim to curb the sprawling malnutrition. In some countries like African countries, either fresh or dried Moringa leaf, seed and flower powder are being used to fortify different foods. Improved texture, sensory and nutritional quality and extended shelf life of the target products have been making this tree important for food industry. So the aim of this review is to reveal the present application of Moringa as food fortificant in food processing industries in different countries, factors those restrain its further applicability and also to focus on the need of future research in this regard.

scholarly journals How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 497 ◽  
Author(s):  
Azarmidokht Gholamipour-Shirazi ◽  
Michael-Alex Kamlow ◽  
Ian T. Norton ◽  
Tom Mills
Keyword(s):  
Additive Manufacturing ◽  
Food Industry ◽  
Food Product ◽  
Great Promise ◽  
Advantages And Disadvantages ◽  
Nutritional Needs ◽  
Full Discussion ◽  
Printed Materials ◽  
Food Printing ◽  
3D Food Printing

Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

scholarly journals Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1008
Author(s):  
Elisa A. Beltrán-Medina ◽  
Guadalupe M. Guatemala-Morales ◽  
Eduardo Padilla-Camberos ◽  
Rosa I. Corona-González ◽  
Pedro M. Mondragón-Cortez ◽  
...  
Keyword(s):  
Food Industry ◽  
Food Product ◽  
Toxicity Tests ◽  
High Fiber ◽  
Fiber Protein ◽  
Roasting Process ◽  
Extruded Product ◽  
Acute Toxicity Tests ◽  
By Products ◽  
Potential Use

The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product.

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