At the Møller Institute, offering high-quality, sustainable, and nutritious food options is central to their foodservice strategy. Head Chef Alex Bigot has been working diligently to incorporate more plant-based and hybrid dishes into their menus, with a particular focus on using Novo Farina’s Pea Mince to meet sustainability goals and deliver versatile, tasty meals to event attendees.

Menu Evolution: Expanding Plant-Based Options

The Møller Institute offers a vegetarian main course at every buffet, with vegan options available regularly. The menu changes daily, ensuring variety and catering to different dietary needs. This variety extends to the use of pea mince and other plant-based proteins, which have become a staple on the weekly menu.

Challenges with New Ingredients: Embracing Flexibility

Interestingly, the buffet-style service at the Møller Institute minimises any resistance to new ingredients. "Clients attending the events are always happy to have what is on offer," says Alex. The flexibility of the buffet allows customers to try different plant-based and hybrid options without hesitation, which makes the introduction of new ingredients like pea mince smooth and stress-free.

Sustainability Commitment: Choosing Fresh Over Processed

Sustainability is a major focus at the Møller Institute, and the use of fresh, locally sourced vegetables over processed options is a key part of their approach. This commitment extends to the use of Novo Farina’s Pea Mince, a British-made, eco-friendly alternative to traditional meat. By using fresh, plant-based ingredients, the team aligns with their goal of offering environmentally friendly dishes that appeal to a wide range of tastes.

Pea Mince: A Versatile Addition to the Menu

Novo Farina’s Pea Mince is used in various dishes at the Møller Institute. Bigot notes, "We’ve used it in crumbles, Greek-style dishes, and as a ragu sauce for pasta." The taste and texture of pea mince have been positively received, with Alex praising its versatility: "It’s positively bland, which is perfect for creating custom flavours." This flexibility allows the team to experiment with flavours and dishes, ensuring the menu stays fresh and innovative.

Incorporating Pulses and Other Alternatives

Pea mince is just one of the many plant-based ingredients used at the Møller Institute. Pulses like lentils and beans have also been key components in dishes such as dhals and bean casseroles. These ingredients not only offer high nutritional value but also meet the diverse preferences of event attendees, ensuring a balanced meal offering.

Customer Communication: Focus on Experience, Not Labels

One of the unique aspects of the Møller Institute’s approach is their focus on the customer experience, rather than promoting terms like "meat-free" or "meat alternatives." As Alex Bigot explains, "When we say things like meat alternative, people often misunderstand the message and feel they’re getting a lesser deal." Instead, the focus is on taste, quality, and variety—allowing customers to enjoy delicious plant-based meals without preconceived notions. They have, however, started using the Novo Farina logo on some menus, allowing customers to scan and learn more about the ingredients used in their meals.

Conclusion: A Partnership in Plant-Based Innovation

Working with Novo Farina has allowed the Møller Institute to enhance their plant-based offerings while maintaining a strong focus on sustainability and customer satisfaction. With products like Quick Hydrate Pea Mince, the team continues to develop new, exciting dishes that meet the needs of today’s environmentally conscious consumers—without compromising on flavour or quality.

Interested in learning how Novo Farina’s pea protein ingredients can transform your Catering or University menu? Contact us today to explore the possibilities.

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The Moller Institute Embraces Plant-Based Innovation with Novo Farina's Pea Protein