Effets d'âge et de génération : transformation du modèle alimentaire

The traditional food model of French resting on user-friendliness, food diversity, the regularity of the schedules of the meals… is less and less followed by the younger generations. By these generational changes, one attends not with a disappearance of the French food model or with a destructuration of the meals but a modification of this model: reduction in the number of dishes and the make-ready times, irregularity of the schedules of meal, increase in the tray meals and rise of products the processed and flat exotics with the detriment of the basic commodities. This evolution answers the modifications of the ways of life which require saving of time, praticity and convenience. This basic trend is accompanied by a concern growing with respect to the health which gains all the generations and results in a strong growth of the market segments of the food health. The third dimension of the food triptych is the basic base of the French food which perdure in new forms: pleasure in the food. It results in the development of the invitations at home in the form of aperitifs dînatoires and of the kitchen leisures which takes form through the courses of kitchen.