On April 16, 2026, the DynAPol-3P project published an article titled “Cooking Arrangements and Consumption of Ultra-Processed Foods” in Biens Symboliques – Cuisiner.
Ultra-processed foods (UPF) are ubiquitous and currently account for one-third of the French population’s dietary intake. While recommendations suggest reducing this consumption to 20%, home cooking often appears to be an obvious solution to this problem.
In this article, the authors explored the common belief that greater involvement in cooking goes hand in hand with a reduction in UFP consumption. Drawing on data from 3,210 French couples in Insee’s 2017 Family Budget Survey, the study shows that the share of UPF in food spending is not linked to how cooking is organized but depends primarily on age and the presence of children in households.
In light of these findings, this study was the subject of a policy brief titled “Cooking and Consumption of Ultra-Processed Foods: What Lessons for Public Policy?” published in May 2026. The brief reviews the key findings of this study and suggests ways to rethink policy levers for reducing the consumption of ultra-processed foods by focusing on the food supply.
- Séverine Gojard, Centre Maurice Halbwachs – INRAE
- Marie Plessz, Centre Maurice Halbwachs – INRAE