In Iceland you can find enormous resources in unspoiled and unpolluted nature that can be used for food production. The Artic Bioeconomy project, for example, worked with kelp in mayonnaise, chocolate and pasta. Berries, wild herbs, kale, carrots, rhubarb, mushrooms and birch are the mainstays of innovative foods as well as giving well-known products a new flavor.
Innovation in the food industry, where underutilized resources come into play, has been the main theme of the Artic Bioeconomy project, which ends in November. The project is part of the Icelandic Presidency of the Nordic Council of Ministers. Matís is leading the project, which has now launched more than 30 ideas, and new products will be presented on 25 June at a conference on the bioeconomy that will take place in Selfoss. The products are developed by small producers and individuals in Iceland, Greenland and the Faroe Islands.
Matís has been at the forefront of those who want to take new paths in food production, and Matís' food makers have played a particularly important role in this. In addition, the company's research into bioactive substances and the enrichment of seafood has increased knowledge of how to increase the health of the food we consume. At the same time as it is important to find and utilize new resources, it is also necessary to consider whether it is possible to utilize products that are most often discarded for food production. For this purpose, for example, they worked with mutton, ribs from beef, whey and rock crab.
Beach monkeys, crab and whey
An example of new products that will be on display is Strandaber, which is a new product line that uses the main blueberry picked in Strandasýsla. Berries are pressed and used in juice and the speed is used as a raw material for boost or dried as an intermediate. No preservatives, colors or sweeteners are used. Research has shown that Icelandic blueberries contain more antioxidants than imported berries.
Another exciting food that Icelanders have not become accustomed to using is crab. Now hopefully that will change. The product in question is crab meat that has been cooked and frozen, it is mainly intended for restaurants, but the meat can be used in crab salad, crab cakes or crab burgers.
Mysuklaki with berries and herbs is also a new product that will be introduced at the conference, but its preparation is based on Icelandic tradition. The whey used is an extra product of skyr production. Mysan was the main soft drink for Icelanders in earlier centuries, but it has been reduced to new soft drinks, but in this project it is used in refreshing ice for children and adults.