Article | REF: F1040 V4

Panorama of the French food industry

Author: Sébastien ROUSTEL

Publication date: July 10, 2020, Review date: January 18, 2021

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6. French food model

Traditional, highly structured French eating habits (three meals a day, with relatively long preparation times, structured around a starter, a main course and a cheese/dessert), are changing. These changes indicate :

  • a sharp reduction in the time spent cooking;

  • a significant reduction in the length of meals at lunch and dinner;

  • a growing role for television during meals;

  • an increase in meal trays and skipped meals.

Demand is therefore moving towards greater simplicity and convenience (since 1995, home meal preparation times have been cut by 25%).

  • The French remain traditional and convivial

    Changes in consumer typology clearly illustrate...

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French food model