Author: hilduryr@matis.is

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Barley has been grown in Iceland with good results. The cultivation of oats is a recent addition and shows great promise. In stores you can find Icelandic barley in various forms, but also oatmeal. Barley and oats are very unique among cereals, these cereals are rich in fiber substances such as beta-glucans which are very limited in wheat. Grain is very important for food security in Iceland, which means both grain as feed and for food production. Human food grain is by far the weakest link in food security in Iceland. Now there are hopes for increased grain cultivation in Iceland, and therefore there is every reason to use more of the Icelandic grain in food.

Now in June 2023, new Nordic nutritional recommendations were published, which can be found here and here. They are a big step forward and based on a solid scientific basis. The discussion on grains is of particular interest as the consumption of whole grains is associated with health benefits. It is recommended to consume at least 90 grams of whole grains per day, but there is no harm in consuming more. Whole grain products with at least 50% whole grains are included in the recommendations. Significant consumption of whole grains reduces the risk of cardiovascular disease, colon cancer, type 2 diabetes and premature death.

Whole grains contain the husk and the supplements that come with it. White wheat and white rice obviously cannot be classified as whole grains. However, white flour can play an important role for people who need a lot of energy.

People with celiac disease still need to avoid whole grains with gluten. However, it should be noted that there are oats that have been confirmed gluten-free.

The food industry has not exploited whole grains as they should. Icelandic barley and oats could be used to a much greater extent. Matís' projects have demonstrated the usefulness of Icelandic corn:

Here are opportunities for the food industry to create a unique position and better reach consumers.

Article author: Ólafur Reykdal, olafur.reykdal@matis.is

Contact

Anna Berg Samúelsdóttir

Project Manager

annab@matis.is

The workshop of the project Microorganisms for the enrichment of fish farm sludge was held on Thursday, June 8 last. in Sjávarklasan's premises. The project is carried out by Matís in collaboration with Sjávarklasann and Samherja. The main purpose of the project is to investigate whether microorganisms that thrive in fish farm sludge can be used to enrich the nutrients in the sludge so that it can be used as fertilizer.

Parties working in the field of fish farming in Iceland were invited to the workshop. There were four lectures about the project, the abbreviation ÖAF, the sludge, its chemical composition and challenges related to the use of the raw materials sludge and other by-products from fish farming. After the lectures, there was group work where the participants of the workshop worked on the subject and reviewed the opportunities as well as challenges related to the future possibilities of aquaculture sludge and other by-products from aquaculture.

The workshop was well attended, but the participants numbered more than 20 people, and there were good discussions among the participants about the subject they work with every day. Part of the project "Microorganisms for the enrichment of fish farm sludge" is to work with the results from the workshop ie. ideas and experiences of the participants.

One of the results of the workshop is that there are many uses for the sludge as well as other side products from fish farming, such as the use of the raw material as fertilizer and soil improver for agriculture. But alongside those opportunities are challenges related to regulation and making the raw material viable for use based on economics. The efficiency is twofold ie. collection and handling of the raw material at the companies so that it becomes a sought-after product.

The project is one part of a large puzzle to promote the circular economy and is funded by the Circular Economy Fund.

Anna Berg Samúelsdóttir
Matís' expert in the field of sustainability and fire.

Do you want to participate in a study on the effects of substances from seaweed on the signs of aging in healthy skin?

The study includes a comparison of elasticity, moisture and sebum in the face before and after about 12 weeks of using a face cream. Half of the participants will receive a cream with ingredients from seaweed, while the other half will receive the same cream without ingredients from seaweed. After the study ends, two 20,000 ISK will be drawn from the group of participants. cash prize.

You can participate if you are:

• between the ages of 40 and 60
• with healthy skin and no known underlying skin problems

What do you need to do?

• Use the face cream twice a day, in the morning and in the evening.
• Do not use other facial creams during the study
• Visit Matís, Vínlandsleið 12, 113 Reykjavík for measurements three times: before use, after about 6 weeks and about 12 weeks of using the face cream
• Answer a questionnaire about the experience of the cream after the last measurements

How do you register?

• Sends an email to Aðalheiðar Ólafsdóttir adalheiduro@matis.is with the following information:
• name
• year of birth
• email address
• phone number
• a short description of what skin care products you regularly use on your face (eg face cream, toner, serum, cleansing products)

The research is part of the MINERVA project, which aims to increase and improve the utilization of sustainably produced macroalgae and develop new valuable products from them. The project is funded by ERA-NET Cofund Blue Bioeconomy and is a joint project of companies, universities and research companies in Ireland, Iceland and Sweden.

More information is sent if there is an interest in participating.

You are all warmly welcome to Matís' summer festival on June 7 next at 16:00 - 18:00 at Vínlandsleið 12.

It will be real fun for the whole family, as Stjörnu Sævar will visit the area, face painting for the children and exciting science stations for young and old.

Click on the image below to go to the event on Facebook.

See the photos from the summer festival:

The project NextGenProteins, which Matís is working on, has organized a photo competition for students aged 8-10 (3rd-4th grade of elementary school). The subject of the competition is the food of the future, but the kids are encouraged to let their minds wander and put down on paper how they envision the food of the future. You can send a drawing, painting or other graphic design. The maximum size of photos is A3 and they must be sent to Matís by letter.

Main information: 

• Opens:  May 1, 2023
• Who can participate? Kids aged 8-10 years
• Closes: June 1, 2023

Great work!
Award:

1. Nintendo Switch Light
2. 15,000 ISK gift certificate in Smáralind
3. 10,000 ISK gift certificate in Spilavini

By participating in the competition, consent is given for the publication of the images on the media of the project. When submitting photos, the name of the participant and the name of the photo must be included.

For more information, please contact Katrín Hulda Gunnarsdóttir, an expert at Matís, at the email address: katrinh@matis.is

Next Tuesday, April 18, Hang Thi Nguyen will defend her doctoral thesis in food science. The project is called: New proteins for human consumption from side streams of fish processing and underutilized fish species.

The doctoral defense takes place in festival hall of the UI's main building and starts at 1:00 p.m.

Opponents:

Dr. Heidi Nielsen, Research Director of Nofima in Tromsö, Norway

Dr. Ida-Johanne Jensen, assistant professor at NTNU/UiT in Trondheim, Norway.

Supervising teacher and instructor:

The supervising teacher was María Guðjónsdóttir and the instructor was Sigurjón Arason, professor and chief engineer at Matís.

Doctoral committee: Ólöf Guðný Geirsdóttir, professor and Ingibjörg Gunnarsdóttir, professor.

Dr. María Guðjónsdóttir, professor and dean of the Faculty of Food and Nutrition, presides over the ceremony.

More information can be found by clicking here.