Jay&Joy, Pioneer of plant substitutes for cheese in France and Europe, was present in January at the Sirha 2025, The flagship event of catering, hotel and food worldwide. Jay&Joy has unveiled two products, including an innovation for professionals.
Justine 3 kg is an innovation released in September 2024, A vegetable solution with cream cheese (cream cheese), Suitable for cold and hot applications, Offering an ideal solution for professional kitchens. Jeanne 1 kg is a vegetable substitute for blue, creamy and melting, For the most varied culinary creations. These products, in their raw form or integrated into various recipes, have demonstrated their versatility during tastings. From Pizzeria have Coffee Shop, passing through pastry, gastronomy and specific formats suitable for hotels, Visitors have discovered how to integrate these solutions (certified organic and vegan, with a short list of quality ingredients, and made in France) in their own offers.
A market in full revolution
Jay&Joy responds to growing demand for environmentally friendly and health products, By offering plant substitutes. These food choices play a key role in reducing greenhouse gas emissions (GES) Food -related, with products to reduce up to 75 % of GHG emissions. In addition, Vegetarian regimes can also decrease these emissions by 30 to 55 %, Depending on their composition, This makes it an option more and more privileged by consumers concerned for their ecological impact. In France, This trend is clear. The market for plant substitutes has recorded growth of 6,8 % in value and 4,7% by volume, reflecting consumer engagement for healthier and responsible food. This expanding sector testifies to an increasing awareness in nutrition and environment.
A Food Service offer
In this context, Plant cheeses also experience progression. Their market share went from 0,03 % in 2021 to 0,09 % early 2024, marking an acceleration of consumer interest in these plant substitutes. These figures illustrate not only a change in eating habits, but also an ever more important opening to products respectful of the planet. With more than ten years of expertise, Jay&Joy is positioning himself as an actor of this food transformation by combining tradition and innovation for various applications : spreadable, gratinables, usable cold and hot. The brand strives to meet the needs of consumers who sometimes struggle to find dishes adapted to their choice of plant food, especially in catering and hotels. Too, while intensifying its presence with consumers thanks to its retail distribution in the organic network, Jay&Joy wishes to accelerate her development with professionals with his food service offer. His participation in SIRHA 2025 was a strategic opportunity to strengthen this ambition.
