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NRAI Tells Online Food Aggregators to Realign Their Offerings to Create Restaurant-Friendly Ecosystem

It was decided that all aggregators will rejig their features to detox the consumers from the addiction of deep discounts that has crippled the industry

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food, system, UN, UNFAO, technology, new model
The world needs a strong, efficient and dynamic FAO. And FAO needs strong reliable partnerships with you. Pixabay

In a bid to stop “unethical” deep discounting practices of online food aggregators amid nationwide #logout campaign, the National Restaurant Association of India (NRAI) on Tuesday told the platforms to realign their offerings to create a restaurant-friendly ecosystem, thus ending freebies and detox the consumers from discount addiction.

In a meeting with the five top players — Zomato, EazyDiner, Dineout, Magicpin and Nearbuy — here, the industry body discussed how technology has a key role to play in driving engagement and discovery for retailers versus deep discounting.

“It was decided that all aggregators will rejig their features to detox the consumers from the addiction of deep discounts that has crippled the industry,” the association said in a statement.

The meeting came after thousands of restaurants delisted from online food aggregators’ platforms across the country. The Federation of Hotel and Restaurant Associations of India (FHRAI) on Monday joined the chorus, calling for a review of the agreement of online food apps with restaurants and threatening nationwide protests.

NRAI, Online, Food
In a bid to stop “unethical” deep discounting practices of online food aggregators amid nationwide #logout campaign. Pixabay

Anshoo Sharma, Co-Founder & CEO, magicpin, said in a statement that they had a very productive discussion with the key members of NRAI.

“The NRAI members included President Rahul Singh (Beer Cafe), Priyank Sukhija (BoomBox, Lazeez Affaire, Flying Saucer and more), Vikrant Batra (Cafe Delhi Heights) and Nitin Saluja (Chaayos). We agreed on how technology has a key role to play in driving engagement and discovery for retailers versus deep discounting,’ said Sharma.

magicpin said it works at a base margin of 10 per cent and allows partners to top-up anywhere from Rs 2,000 to Rs 20 Lakh as per their marketing needs for the month while delivering guaranteed RoIs to them.

“We are fully supportive of NRAI’s cause and are looking forward to working together to create sustainable impact for its members through the use of technology,” Sharma added.

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According to the FHRAI, restaurants are willing to do business with online food apps but the current policies need to be reconsidered.

“Restaurants are constantly but subtly threatened to participate in deep discounting schemes without respite through the year with one scheme getting replaced by another.

“Our members are neither given an option nor the opportunity to agree nor are they even consulted. Promises made while launching any new scheme is almost always broken by changing the rules itself,” said SK Jaiswal, Vice President of FHRAI.

Zomato’s Founder Deepinder Goyal had also requested restaurant owners to stop the #logout campaign. (IANS)

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Peanuts and Eggs Can Help Prevent Allergies in High-risk Babies: Study

Peanuts, eggs may prevent food allergies in high risk infants

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Food allergies
Babies should be fed nothing but breastmilk until six months - and only then should solid foods be introduced. Lifetime Stock

Researchers have found that introducing peanuts and eggs to high-risk babies as early as three months could prevent them from developing allergies to those foods in later life.

According to UK current guidelines, babies should be fed nothing but breastmilk until six months – and only then should solid foods be introduced.

Published in the Journal of Allergy and Clinical Immunology, the study found that despite low adherence, early introduction to allergenic foods (those that may cause an allergic reaction), including egg and peanut, was found to be effective in preventing the development of food allergies in specific groups of infants.

“These results have significant implications and are informative when it comes to infant feeding recommendations concerning allergies and the development of new guidelines,” said study researcher Gideon Lack, Professor at King’s College London.

Peanuts allergies
Peanuts are found to be effective in preventing the development of food allergies in specific groups of infants. Pixabay

“If early introduction to certain allergenic foods became a part of these recommendations, we also have data that tells us what populations may need extra support when it comes to implementing the recommendations,” Lack added.

The research is a continuation from The Enquiring About Tolerance (EAT) study where over 1300 three-month old infants were recruited in England and Wales and placed into one of two groups.

One group was introduced to six allergenic foods (including peanut and egg) from three months of age alongside breastfeeding and was called the Early Introduction Group (EIG).

The other group was exclusively breastfed for six months and was termed the Standard Introduction Group (SIG).

The results showed that 34.2 per cent of children in the SIG developed food allergy in comparison to 19.2 per cent, of children in the EIG.

Among babies sensitised to peanuts at enrolment, 33.3 per cent of those in the SIG went on to develop a peanut allergy compared with 14.3 per cent of the infants in the EIG.

And among those sensitised to egg at the beginning of the study, 48.7 per cent of the infants in the SIG developed an egg allergy compared with 20 per cent in the EIG.

The early introduction of allergenic foods to infants who were not at a high risk of developing food allergies was not associated with an increased risk of developing food allergy, the study said.

Eggs allergies
Early introduction of foods that causes allergies can significantly reduce the chances of high-risk infants developing egg allergy. Pixabay

There were no significant differences in food allergy rates between the two groups of infants with no sensitisation to any food at the time of enrollment.

The results were still evident despite only 42 per cent of the EIG group achieving the per-protocol adherence of sustained, high dose consumption of five or more early introduction foods.

Low adherence to the protocol, appeared to be most prominent among populations of increased maternal age, non-white ethnicity and lower maternal quality of life.

“We have shown that the early introduction of foods that causes allergies can significantly reduce the chances of high-risk infants developing peanut and egg allergy,” said study researcher Michael Perkin, from University of London.

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“Our research adds to the body of evidence that early introduction of allergenic foods may play a significant role in curbing the allergy epidemic,” Perkin added. (IANS)