Matís
Matís switchboard will be closed on 24 and 31 December. The direct telephone number for the microbiology department is 422-5116 or 858-5116.
Information on other employees' telephone numbers can be found on our website, www.matis.is.
The aim of the project is to improve the quality of catch from small boats and maximize the return price. To achieve these goals, a sludge engine suitable for small boats will be designed and also improved procedures for cooling catches will be developed. Increased knowledge of handling and cooling will reduce the proportion of the catch of those boats that are considered unusable due to poor or no cooling. Improved cooling on board small boats will undoubtedly increase the overall quality of the catch landed. This is a benefit for both fishermen and producers.
For further information Sæmundur Elíasson at Matís and you can also find information about projects on project website.
Discussion of the project in journal of the University of Iceland.
It is necessary for Iceland to have adequate capacity and infrastructure so that the government and official regulators have the capacity to monitor food safety in accordance with international standards and regulations. The project "Safe Food" was a bilateral project between Iceland and Germany and its main purpose was to increase food security in Iceland and protect consumers with regard to food safety and wholesomeness in the Icelandic market. The project was carried out in collaboration between Matís, Matvælastofnun (MAST) and the Ministry of Industry and Innovation in Iceland and the German Ministry of Food and Agriculture as well as key institutions in the field of food safety in Germany, ie the Federal Institute for Risk Assessment (BfR) and the Lower Saxony State Office for Consumer Protection. and Food Safety (LAVES). To improve the infrastructure in Iceland, specialized diagnostic equipment for food safety research was purchased through an open tender and installed in Matís' facilities in Reykjavík. A German consultant was located in Iceland for 6 months to provide professional knowledge in the field of food safety that was necessary for the progress of the project as well as to coordinate work in the project. German experts from BfR and LAVES came to Matís and Matvælastofnun to train the experts of these institutions in procedures that were defined as priorities in the field of chemical analysis and official supervision in the field of food safety. Introductory meetings were also held to inform the main stakeholders in Iceland about the progress of the project and to increase their awareness of the importance of food safety in the entire production and food chain. By the end of the project, Icelandic specialists had been trained in work processes in specific priority areas for monitoring and chemical analysis in the field of food safety. The project has therefore contributed to both improved research facilities and the capacity of both Icelandic institutions in terms of sampling and chemical analysis of important food safety aspects such as monitoring of plant pesticide residues and undesirable substances in food and feed.
To ensure a high level of protection for human health and consumers' interest in relation to food safety, it is essential that Iceland has the appropriate infrastructures to carry out inspections and official controls of food products in line with the requirements of European food legislation. A bilateral project between Iceland and Germany was established and carried out in 2014 to assist Iceland to achieve this goal. The objective of the project was to strengthen Iceland's ability to ensure food safety and protect consumer interests in relation to food safety. The bilateral project was carried out in collaboration between Matís, Icelandic Food and Veterinary Authority (MAST) and the Ministry of Industries and Innovations in Iceland from the Icelandic side and the German Federal Ministry of Food and Agriculture, Federal Institute for Risk Assessment (BfR) and Lower Saxony State Office for Consumer Protection and Food Safety (LAVES) from the German side. The laboratory infrastructure for food safety analysis in Iceland wasimproved by procuring new laboratory equipment through an open tender process and installing them at Matísfacilities in Reykjavík. A German Resident Advisor resided in Iceland for 6 months to provide the necessary professional experience in areas of food safety covered by the project and coordinate the project activities. German experts from BfR and LAVES came to Matís and MAST to train experts of these institutes in procedures identified as priority analytical and official control proceduresto ensure food safety in Iceland. A number of stakeholder events were also carried out to inform key stakeholders of project activities and increase their awareness of importance of food safety in the entire food chain. At the end of the project the majority of the priority procedures were implemented at the Icelandic institutes and the Icelandic experts that participated in the project were well informed and trained. The project has therefore contributed significantly to the improvement of both institutional and laboratory capacity in Iceland concerning sampling and analysis in important areas such as monitoring for residues of plant protection products, contaminants in food and feed as well as genetically modified food and feed.
Many farmers have set up processing facilities on the farms and sell ham, sausages and various other foods directly from the producer to the great popularity of consumers. The same can be said for fish producers, many produce dried fish or other foods from seafood. Establishing such work facilities and obtaining the required permits, however, costs considerable resources and labor before the food can be produced.
Many producers have sought help from Matís to set up facilities that meet the requirements for food production and product development for the food they intend to produce. The project Spring in the air was established in the south of the Westfjords last year and is now being completed. The project was intended to support small producers in the area to set up food processing on a small scale, and a total of eight parties participated in the project in part or in full. The project returned the participants well towards their goals and it can be expected that with the growing flow of tourists to the area, the market for such products will increase even further. The project was funded by the Vestur-Barðastrandarsýsla Research and Innovation Fund and the Fisheries Product Development Center. A report on the project has been published and can be seen here. Further information about the project is provided Lilja Magnúsdóttir at Matís in Patreksfjörður.
In a Nordic project funded by Nordic Innovation, Grímur kokk developed artificial seafood dishes that were enriched with omega oils to increase the amount of omega 3 fatty acids and at the same time the health value of the dishes. The oil came from the company BioActive Foods in Norway but it is partly made from Icelandic fish oil. In collaboration with Alfons Ramel at the Laboratory of Nutrition, the University of Iceland and Landspítali, an intervention study was conducted to examine bioavailability (bioavailability) n-3 fatty acid added to prepared dishes and compared to omega powder consumed directly. The study involved 77 people over the age of 50, but was advertised for participants. One part of the participants ate traditional fish dishes from Grímur the chef, the other group ate fish dishes enriched with omega oil and the third group ate omega powder. The study lasted for four weeks and blood samples were taken before and after. Participants who received omega oil or omega powder received approx. the recommended daily dose of DHA and EPA fatty acids. Blood EPA levels doubled in those consuming omega and DHA also increased significantly. No change was measured in the blood of those who did not receive omega.
These research results have now been published in a scientific article in the European Journal of Clinical Nutrition (2014) entitled: Bioavailability of long-chain n-3 fatty acids from enriched meals and from microencapsulated powder. The authors are Harpa Hrund Hinriksdóttir, Valgerður Lilja Jónsdóttir, Kolbrún Sveinsdóttir, Emilia Martinsdóttir and Alfons Ramel. Matís, Grímur kokkur and BioActive Foods will continue research in this field in the EU project EnRichMar.
For further information Emilia Martinsdóttir at Matís.
Certainly, the goal is to make the best use of all inputs in the most profitable way. The competition must not be the utilization rate alone, the values drive society forward. Melting, a processing method that uses all the raw material, although the yields are not high in excess of the fat and protein content of the raw material, the catch is all disposed of in one and the same processing method, and nothing is left, the same applies to whole fish freezing, processing but the value is hardly desirable, if further processing is possible.
Is finishing processing all the raw materials or the treatment that is necessary so that the consumer needs to handle the food as little as possible? Is full utilization to minimize what goes to waste in the handling of every link in the chain from boat to boat? Does the utilization depend on the use of raw materials, the complexity of processing, the use of processing equipment or the utilization of opportunities for value creation? Utilization of one party, group of companies or combined of all those who handle seafood in this country?
Naturally, by-products fit well into the minds of Icelanders who are given to thinking about extras. People focus on what creates the most income for each one, a diverse society accommodates different emphases, what is a side issue of one is the main product of another. Everyone strives to do what he does and some have achieved great success. As statistics show the high value of cod, it is possible to ask whether haddock is a by-product of cod? All fish should be considered as a raw material for valuable products. Circumstances in each case limit people's ability to act and affect utilization and value creation. It is more appropriate to remind people to take fish oil than to take a by-product.
All the forward-thinking people who succeed in creating value from untapped opportunities that lie in what is not usually consumed are to be commended for their ingenuity. Although it is possible to tailor clothes from red, the fish will be rowed along the edible part, for the time being. A limited amount of raw materials requires that the most value is created from each fish, where foresight is important.
Those who want to try to spend their time convincing people that sloppiness is positive, because it rhymes with courage, can try it. But more people are more likely to think sluggishness is negative, perhaps because it rhymes with gore, so it needs to be clear that the Icelandic fisheries sector is not sluggish, but the Icelandic fisheries sector is an exciting platform for responsible value creation in sustainable ways from different needs in diverse markets create.
For further information Arnljótur Bjarki Bergsson, division manager at Matís.
Contact
Project Manager
thora.valsdottir@matis.is
A conference on the Nordic bioeconomy was held on 25 June at Hotel Selfoss. During the chairmanship of the Icelandic government in the Nordic Council of Ministers in 2014, the bioeconomy has been the focus of Nordic co-operation, with Nordbio being the largest of the three focus areas during the Icelandic Presidency. NordBio's main goal is to strengthen the Nordic bioeconomy by maximizing the use of organic resources, limiting waste and stimulating innovation, thereby strengthening the Nordic bioeconomy. The Nordtic conference was held in connection with the annual meeting of the Nordic Council of Ministers for Fisheries, Agriculture, Food and Forestry (MR-FJLS). About 100 guests from all over the Nordic region took part in the conference. Conference guests were offered a special taste of innovation in the north when the results of innovation and food projects, within NordBio, were presented and tasted. The projects were managed by Matís.
Conference on Nordic Bioeconomy and Arctic Bioeconomy was held on June 25th at Hotel Selfoss in Iceland. During the Icelandic chairmanship in The Nordic Council of Ministers in 2014 bioeconomy has been at the center of Nordic cooperation, as NordBio is the largest of three programs under the Icelandic chairmanship. The main objective of NordBio is to strengthen the Nordic Bioeconomy by optimizing utilization of biological resources, minimizing waste and stimulating innovation thus bolstering the Nordic Bioeconomy. The “Nordtic” conference was held in connections with an annual meeting of the Nordic Council of Ministers for Fisheries and Aquaculture, Agriculture, Food and Forestry (MR-FJLS). Around 100 people from all the Nordic countries participated in the conference. The conference participants were offered a special taste of innovation from the high north as results from food production projects, innovation projects under NordBio led by Matis, were presented and tasted.
Contact
Project Manager
oli.th.hilmarsson@matis.is
The Spring in the Air project was funded by the Fisheries Product Development Center and the Vestur-Barðastrandarsýsla Research and Innovation Fund. The project was carried out in the south of the Westfjords with the participation of eight parties, of which three were planning to complete the processing of marine products. A lot of time was spent assisting participants in applying for a processing license and assisting with equipment at the processing site so that an application for a license would be valid. Matís' advice to the participants came in very handy and returned them to their set goals. There is an urgent need for continued assistance in setting up small-scale food processing in the southern Westfjords, as very few parties have so far received a permit to process food in the area, but a market is being created with an increased flow of tourists to the area as well as the domestic market.
Contact
Research Group Leader
birgir@matis.is
The report provides an overview of life resources in Iceland, the Faroe Islands and Greenland, their utilization and future opportunities based on green growth. The report is a good basis for purposeful policy-making and emphasis in innovation for future development in the area. On the basis of the project, an implementation plan has been formulated with four main emphases; 1. Establishment of a West Nordic Bioeconomy Panel, 2. Establishment of an interdisciplinary West Nordic Center of Excellence, 3. Arctic Bioeconomy II - a project focusing on the analysis of opportunities in the field of biotechnology and 4. A special program focusing on the “Blue the bioeconomy ”.
This final report provides an overview of bioresources in the West Nordic region focusing on Iceland, the Faroe Islands and Greenland, their utilization and future opportunities based on green growth. The report provides good basis for strategic identification of beneficial projects in the region. Based on the results, a specific action plan has been formed consisting of four main actions; 1. Create a West Nordic Bioeconomy panel, 2. Establish an interdisciplinary Center of Excellence (CoE) for the West Nordic region, 3. Arctic bioeconomy II - Project focusing on opportunities in biotechnology and 4. Program focusing on “The Blue Bioeconomy”.
Contact
Research Group Leader
birgir@matis.is
The report summarizes a summary section, action plan, discussions and conclusions, and an overview of opportunities from the final report of the Arctic Bioeconomy project.
The report contains the executive summary, action plan, discussions and conclusions and overview of opportunities identified in the final report of the project Arctic Bioeconomy.