Author: Ísey Dís Hávarsdóttir

Foreign Minister Guðlaugur Þórðarson, who is based in Sierra Leone, today inaugurated a smoking facility in Tombo, which Matís has designed for the United Nations Fisheries Academy and the Ministry for Foreign Affairs' Development Office.

It is a 120 square meter shelter that houses 12 smoke ovens that can fully smoke over a ton of fresh fish per day. The project began about a year ago and ends formally today with an opening ceremony where the Minister of Foreign Affairs cuts the ribbon and hands over the facilities to the locals.

In West Africa, fish smoking is the main method of bringing fish to market before it is damaged. The traditional method of smoking is to place the fish over an open fire in an enclosed space, where the producers, who are mainly women, are exposed to smoke every day. This work facility is causing all kinds of respiratory and eye problems. The smokehouses that Matís has designed solve these health problems, in addition to which the use of wood is greatly reduced.

The aim of the project is to investigate whether Omega-3 rich microalgae, which are produced at Algaennvation Iceland in Hellisheidi, are better suited as feed for zooplankton, shrimp and shellfish.

Algae are the basis of the food chain and a source of many nutrients, such as Omega-3, which is important for healthy growth and survival during the early growth stages of many fish, crustaceans and molluscs. In many hatcheries, algae are used to grow and enrich zooplankton (eg rotifers and brine shrimp), which are then fed to the larval stage of fish and shrimp. The nutritional value of the feed is based on the quality of the algae. Today, the quality of the nutrient content of the algae is considered to be a bottleneck due to current interest rate technology that depends on sunlight and weather conditions. This leads to variability in growth conditions and algal quality due to the effects of seasonal fluctuations. Because of this, production is expensive and prices are very high.

The aquaculture industry is looking for a sustainable, clean, efficient and Omega-3 rich crop / source of fresh algae, which contain a stable nutritional composition all year round. This project should be a step towards solving this problem.

Participants in the project are experts from Algaennovation and Matís as well as doctoral students.

The project is funded by Technology Development Fund

Total strength of the project is about 43 million for two years, 2019-2021.

Project manager of the project is Kristinn Hafliðason, project manager at Matís is Davíð Gíslason.

Partners in this project is Algaennovation Iceland and Matís ohf.

The global goals of this project are: 3, 9, 12, 14.

Icelandic Food Craft Championship, Askurinn 2019, will be held 19-21. November. The results of the competition will be announced at the Food Festival in Hvanneyri on November 23 at 14:00. Matís ohf is responsible for the competition in collaboration with the West Iceland Strategy, the West Iceland Marketing Agency, the Agricultural University of Iceland and Matarauð Íslands.

A food craft competition is for Swedish food craft producers, Swedish Championships in Math Craft. also called Særimner, has been held annually, with a good reputation since 1998 Eldrimner which is the Swedish National Center for Food Crafts. The competition involves producers receiving a professional assessment of the quality of the product and a prize, the Askurinn, is awarded for the products that are considered to excel. Winners will receive a certificate of recognition and permission to mark the winning products with an appropriate sticker, gold, silver or bronze box, with the logo of the competition and the year. The markings on prize products may be used until the next competition. The gold medalist is also the Icelandic Champion in the relevant category.

A food craft competition was held for the first time in the autumn of 2014 in collaboration with Matís and New Nordic Food (Ny Nordis Mad). The competition was very successful, 110 products took part in 8 food categories from all the Nordic countries. The winners received good media coverage and some of them are still using this recognition in their marketing work.

What is a food craft?

Food craftsmanship is about creating products with an emphasis on unique taste, quality and not least image, which industry can not create. The emphasis is on the use of local ingredients, production in small quantities that are often regional. Food craft products are wholesome, without unnecessary additives and products that can be traced back to the source. The hallmark of food craftsmanship is to use the raw materials, manpower and know-how available on site, throughout the entire production chain. In food crafts, the emphasis is on developing traditional products for today's consumers.

More information about competition categories, rules and participation can be found here.

Matís, in collaboration with Reykjalund Rehabilitation Institute SÍBS, the University of Iceland and Primex ehf. has received a 45 million grant from the Rannís Technology Development Fund to study the effects of lifestyle changes with and without the intake of the fibrous substance chitosan on the intestinal flora. The name of the project is MicroFIBERgut.

Matís, in collaboration with Reykjalund Rehabilitation Institute SÍBS, the University of Iceland and Primex ehf. has received a 45 million grant from the Rannís Technology Development Fund to study the effects of lifestyle changes with and without the intake of the fibrous substance chitosan on the intestinal flora. The name of the project is MicroFIBERgut.

Obesity is one of the most serious health problems today, with diabetes, cardiovascular disease being common complications. The benefits of treating obesity are therefore obvious. Chitosan fibers made from shrimp shells bind fat in the gastrointestinal tract and reduce its absorption. There is evidence that chitosan has a beneficial effect on digestion and intestinal flora. The goal of MicroFIBERgut is to gain a better understanding of whether and how chitosan affects a person's digestion, weight and health. The effects of different treatments (lifestyle changes or unchanged lifestyle with and without chitosan intake) on various health-related variables in two different populations will be investigated, on the one hand patients in the treatment of obesity or rheumatism in Reykjalundur and on the other hand a healthy control group. Emphasis will be placed on the analysis of intestinal flora, as a number of studies have shown that microorganisms affect health and the development of diseases. With a holistic and new approach, the project will increase knowledge for the development of new products and services for health improvement.

Project manager MicroFIBERgut is Sigurlaug Skírnisdóttir but the person responsible for the project at Reykjalundur is Marta Guðjónsdóttir.

The research group at a "kick-off" meeting on September 3, 2019. Counted from left: Hildur, Viggó, Alexandra, Marta, Hélène and Sigurlaug. Missing from the picture are Ingólf and Hjördís from Reykjalundur, Þórhall from H.Í. and Stephen from Matís.

An educational meeting on food fraud that Matís and Matvælastofnun held last Tuesday was a success and attracted a lot of attention. The slide presentations from the meeting can now be accessed.

Information about the meeting and agenda can be found here in Matís news. The slide presentations can also be accessed below:

Brief about Eu Food fraud network and introduction of the Nordic Food fraud project 2018-2020
Herdís Maríanne Guðjónsdóttir, MAST

Implementing a Country- or Regional-Level Food Fraud Vulnerability Assessment (FFVA) and Food Fraud Prevention Strategy (FFPS).
Roy Fenoff, PhD Assistant Professor of Criminal Justice at the Citadel and research collaborator with the Michigan State University's Food Fraud Initiative.

Species substitution in the seafood industry
Jónas R. Viðarsson, Matís

The fight against food fraud in Europe - EU coordinated actions
Rúnar I. Tryggvason, MAST

Food fraud and its challenges in food supplements: Do we need more awareness in an increasing e-commerce world!
Zulema Sullca Porta, MAST

Recordings and interviews:

Recording of an educational meeting about food fraud - first part

Recording of an educational meeting about food fraud - second part

Interview with Jónas R. Viðarsson, director of MATÍS and Herdís M. Guðjónsdóttir, specialist at the Food Administration - The human element on Channel 2

Interview with Jónas R. Viðarsson, director of MATÍS and Herdís M. Guðjónsdóttir, specialist at Matvælastofnun - Síðdegisútvarpið on Channel 2

Matís took part in the conference Digi2Market during the days that the Association of Local Authorities in the Northwest (SSNV) held in Varmahlíð. Holly T. Kristinsson introduced Matís and the FutureKitchen project, which is funded by EIT Food and is about using virtual reality to connect the public better with the food we eat and the latest technology and science related to food.

After the presentation, participants were allowed to enter the world of horticulture in Iceland, where it is shown how tomatoes and other vegetables are grown indoors during the winter. Visitors also had the opportunity to step into Icelandic high-tech fish processing and observe the processing of products that ended up in food printers. The videos can be found here and can be watched on a regular screen, or in virtual reality glasses.

3D printed seafood

Icelandic tomatoes - 3D video

Objectives Digi2Market The project that SSNV manages includes utilizing innovations in digital marketing and sales software for small and medium-sized companies located far from the market and assisting them in utilizing digital opportunities for sales and marketing. There will be a collaboration between SSNV and Matís where Matís' knowledge of how virtual reality can be used to reach and educate the public will be used.

Deadline for applications for the position of CEO of Matís ohf. expired yesterday. A total of nine applications were received.

Below is a list of applicants for the position of CEO of Matís:

Anna Kristín Daníelsdóttir
Berglind Ólafsdóttir
Bjarni Ó Halldórsson
Guðmundur Stefánsson
Hrönn Ólína Jörundsdóttir
Oddur Már Gunnarsson
Richard Kristinsson
Sigrún Elsa Smáradóttir
Steinar Sigurðsson

Zhihao Liu, a master's student in food science, gives an open lecture in connection with his master's defense of the project "Utilization of by-products from salmon processing - Analysis of the chemical composition and stability of salmon heads".

The lecture will take place on Tuesday 24 September at 15:30 in room V14-Laki at Matís at Vínlandsleið 14. All interested parties are welcome!

Last Thursday, September 19, several employees and managers of Matís visited companies and the University of Akureyri.

They were Oddur M. Gunnarsson, acting CEO, Anna Kristín Daníelsdóttir, division manager, Jón Árnason, Wolfgang Koppe and Sæmundur Elíasson. They were also accompanied by Sigmundur E. Ófeigsson, managing director of Atvinnuþróunarfélag Eyjafjarðar and board member of Matís.

 The group inspected a house in Hjalteyri where extensive halibut farming was run until 2012. There they talked to Arnar Frey Jónsson, an employee of Samherji, who worked with halibut farming at the time and also Snorra Finnlaugsson, mayor of Hörgársveit. 

Next was the road to the Laxá feed factory in Krossanes, where they chatted with Gunnar Örn Kristjánsson, the manager of Laxá, and discussed the state of farming and feed production in Iceland. 

At lunch, a meeting was held at the University of Akureyri with Eyjólfur Guðmundsson, Rector, and Rannveiga Björnsdóttir. Finally, the road lay to Slippinn in Akureyri where they met Ásþór Sigurgeirsson and the managing director Eirík S. Jóhannsson. Ásþór led the group around the area and to the ships that are currently in Slipp, among them the new Herjólfur and Vestmannaey.

Ásta Heiðrún Pétursdóttir, Matís' specialist, was interviewed on Channel 2's Morgunútvarp, about the SeaCH4NGE project, which examines whether the addition of algae in cow feed affects their methane emissions.

Matís works with partners on SeaCH4NGE, which is funded by EIT Food but the project is entitled: Use of seaweed to reduce methane gas from cows - A way to reduce greenhouse gas emissions in agriculture.

The project deals with the screening of a number of algae, including Icelandic algae, for their effectiveness in reducing methane emissions from cows.

This activity is measured both in test tubes at the University of Hohenheim Germany and it will also be measured in cows at the University of Reading in the UK, where all the equipment needed for the job is available - or as Hulda Geirsdóttir called the equipment: "prumpklefa". It would be more correct, however, to call them "batch chambers" where the methane emission of cows is mostly through bumps and not wind.

The algae also undergo extensive chemical research at Matís in terms of chemical content; ma mt.t. nutrients, heavy metals and minerals, as it is important to know exactly what the cows are ingesting.

The interview on Channel 2's Morgunútvarp can be played here, it starts at 0:48:18 min
but it will also be possible to ask and learn about the project at Rannís Science Week on Saturday 28 September in Laugardalshöll at 15-20.

In the latest issue Bændablaðið You can also find a detailed discussion of the project.