French food model
Panorama of the French food industry

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...