Zomato and Swiggy Introduce Food Health Scores as Quality Concerns Rise in India

Even as fine-dining restaurants modify their menus to satisfy the growing demand for healthier cuisine, food delivery services Zomato and Swiggy have added health-focused ratings—”health scores” and “protein drops”—amid mounting scrutiny over food quality.

In an X post, Zomato creator Deepinder Goyal stated, “For years, something about Zomato made me uneasy.” He also announced the addition of a healthy score based on AI and restaurant data to the platform’s menu.

Last week, Swiggy launched its rating system. In a LinkedIn post, Deepak Maloo, its VP of culinary strategy, customer experience, and new projects, referred to it as the next drop in the high-protein, low-calorie, gluten-free, and fry-free categories.

Users’ Social Media Calls Now Addressed by Swiggy and Zomato

On social media, both platforms—which control the majority of India’s food delivery market—have come under fire for facilitating the speedy delivery of occasionally unhealthy, frozen, or occasionally unfresh food. Shantanu Deshpande, the creator of Bombay Shaving Company, wrote on LinkedIn that Zomato, Swiggy, and Zepto should not be used.

Additionally, please make the product palatable if you are so eager. On September 30, Goyal’s post went viral and elicited a range of conflicting responses. While some were appreciative of the move, others called attention to the reportedly “low hygiene standards followed by smaller cloud kitchens”.

Zomato’s Goyal Admits-Platform Not Providing Healthy Options

Another group of people claimed that the platforms’ health scores had flaws. In his X post, Goyal claimed that although Zomato made ordering takeaway and dining in easier than ever, it never really improved people’s quality of food. In actuality, Zomato made it difficult for people to obtain genuinely healthful cuisine, even though they might select a salad or smoothie bowl.

“Healthy eating is no longer a fringe trend; it’s a mainstream movement,” said Zorawar Kalra, owner of the Farzi Cafe and Masala Library restaurants. These days, menus feature more plant-based options and lighter, ingredient-driven cuisine. “Gourmet meets mindful” is the way of the future for dining.

The changes coincide with an increase in India’s market share for meal delivery services. According to a survey by Swiggy and Bain & Company, the nation’s food delivery market could reach INR 2 lakh crore by 2030, expanding at a compound annual growth rate of 18%. This development would be supported by digitisation, consumer preference for ordering in and experimenting, and rising disposable incomes.