eCAP - Capelin Search with Environmental Genetics (eDNA) is a joint project of the Marine Research Institute and Matís that aims to develop new genetic methods for capelin exploration. For the past three years, it has been difficult to find enough capelin to be able to issue fishing quotas. It is believed that environmental changes in the sea off Iceland mean that capelin now appears to have a different distribution and diet than before.
eCAP aims to develop genetic methods for capelin retrieval. These methods are based on collecting environmental genetic material from sea samples taken at different depths in the MRI's capelin expeditions. Environmental genetics are DNA molecules that are released from organisms in the ocean, for example from mucus, skins or faeces, and can be filtered from the sea sample. After isolating the genetic material, specialized capelin genetic markers are used to determine if and how much capelin genetic material is present in the sample. This allows you to determine if there is or has been capelin in the search area and facilitate the search. The eCAP project also seeks to make these methods simple and fast so that crews can do so on board fishing vessels.
The first step in eCAP was to find genetic markers that are totally specialized for capelin. Guðbjörg Ólafsdóttir, a specialist at Matís, has already designed this genetic marker. The next stage of the project is to use the genetic marker to analyze capelin in sea samples taken during the MRI expeditions, and compare these results with echo soundings from the same expeditions. The method is expected to be useful in about two years, and researchers from the Marine Research Institute and Matís and hopefully capelin fishermen are excited about a new method for capelin exploration.
The project is funded by the Rannís Technology Development Fund for three years. For more information about the project, please contact the eCAP Project Manager, Dr. Christophe Pampoulie, geneticist at the Marine Research Institute, christophe.s.pampoulie [at] hafogvatn.is.
Matís operates a so-called food workshop. The food factory is in fact a kitchen and processing facility with a variety of equipment, appliances and utensils available so that it is possible to carry out a variety of food processing in the facility. Processing may take place provided that it has obtained the required operating license or certification.
Two of the entrepreneurs who started their operations in Matarsmiðjan are Hrönn Margrét Magnúsdóttir and Kristín Ýr Pétursdóttir at Feel Iceland
Hrönn and Kristín are behind the company Feel Iceland, but they joined forces in 2013 when they founded the company to manage the production and marketing of pure and effective collagen cosmetics and food supplements. Hrönn got the idea when she rented a space in Sjávarklasinn's Entrepreneurship Center and saw what great potential lies in increasing the value of Icelandic seafood, but they are in a special category in terms of quality and freshness. They were interested in promoting better utilization and creating high-quality products that would make people feel better, while at the same time contributing to less waste.
When fishing in Iceland, there are various by-products such as fish skin, which is usually little new despite having various good properties. The Feel Iceland collagen is made from Icelandic fish skin and processed according to the rules of the art by one of the best collagen producers in the world, located in Canada. Packaging and processing of the material then takes place at Grenivík in Eyjafjörður. No additives are added to the product, but it is processed in such a way that no fish flavor remains in it. Collagen is one of the body's main building proteins and has a beneficial effect on the skin, hair, nails, bones and joints. With age, the body's natural production of collagen decreases, so it is a good idea to take it as a dietary supplement.
Feel Iceland collagen is in powder form so it can be easily mixed into most foods such as whipped cream, porridge, and all kinds of drinks, but it is suitable for daily intake. Capsules are also available for those who prefer it, mixed with substances that are specifically designed to combat skin aging and reduce joint pain. In 2019, a caffeinated beverage that contains collagen from Feel Iceland and is called Collab was also launched on the market. It is available in a variety of flavors in most stores and has enjoyed great popularity. Feel Iceland will also offer skin serums in the coming weeks that contain collagen, enzymes from Icelandic cod and hyaluronic acid which has a very good effect on the health and appearance of the skin.
The project is divided into six work components, ie. 1) Project management, 2) analysis of the smart brands on the market and their use in the food industry, 3) analysis of the needs and expectations of consumers and other stakeholders for smart brands, 4) analysis of, and proposals for, new service opportunities related to smart brands. Where 19 implementations of improved service were presented, 5) tests of selected solutions proposed in previous work components, 6) dissemination.
The activity section, which dealt with the analysis of smart tag technology and the use of smart tags in food value chains, was mostly about finding and analyzing published material on smart tags and food. The focus was on finding out which labels are most commonly used in the food sector and how much they are used. Their main advantages and disadvantages were also analyzed. Consumer confidence in the labels and the messages they contain was a key factor in the analysis. The smart tags that were discussed in this project were, for example, tags that detect temperature, freshness, gas and biomaterials, barcodes, QR codes and signals that send electronic messages (RFID). The project included a comprehensive survey of the published results of research projects and articles in professional journals on the subject. The analysis indicated that little research has been done on whether consumers trust smart brands, whether they are interested in using them or whether the use of such brands creates added value for manufacturers. The results of the analysis also indicate that there are still technical restrictions on what can be done with the labels, to meet the demands of consumers and producers. The results of this paper will be published later in a peer-reviewed scientific paper.
The task, which was to assess the expectations and needs of consumers and other stakeholders for smart brands, was comprehensive. It was based in part on the results of a previous project, but in addition interviews were conducted with manufacturers, suppliers and retailers in nine countries; so-called focus groups were held with consumers, and online surveys were held where over 4 thousand people responded. At Matís, two focus groups were held that dealt specifically with clever labeling of seafood. Matís also conducted an online survey on the same topic, which was answered by about 500 people. The results of this paper will be published later in a peer-reviewed scientific paper. Among the results is that smart brands can increase the value of food and the consumer experience, at the same time as there is a willingness to pay for consumers to pay higher prices for products with smart brands.
The project, which focused on identifying new service options that use smart tags, went into an extensive SWOT (Strengths, Weaknesses, Threats and Opportunities) analysis of smart tag technology in the food industry. In the work component, 19 methods were analyzed and the ones that were considered the most respectable were tested in the next work component. That component tested four types of pre-pilot smart brands in several food value chains. The labels tested are:
· Freshness indicator (Nitrogen Smart Tag indicator) - Since nitrogen is formed in food when it is damaged, the amount of nitrogen gives an indication of freshness. In this smart tag solution, the QR code was printed with a color that changes color when it comes in contact with a certain amount of nitrogen. Consumers can therefore scan the QR code to see the freshness of the product. However, this is a solution where the color changes when the amount of nitrogen exceeds a certain threshold and therefore the current limit of this solution is that the information obtained is only fresh or not (depending on where this threshold is set. Further development of this solution This freshness indicator was tested at Matís in Iceland, AZTI in Spain and KU Leuven in Belgium on different foods. It is therefore likely that further development and innovation of this solution will be undertaken by Matís and partners in the future.
Freshness indicator printed with a color that changes color when it comes in contact with nitrogen.
· Temperature monitor (NFC Smart Tag Temperature logger) - a small smart tag that is pasted on the packaging to monitor the temperature. Consumers or other stakeholders in food value chains can then connect to the label via mobile phones and see the temperature trajectory. In fact, the participants in the project were of the opinion that this solution was less interesting for general consumers, but all the more important for producers, carriers, retailers and others with expertise to assess the effect of temperature on the quality and shelf life of food. The temperature monitor was tested at Matís in Iceland and VTT in Finland.
The temperature monitor is an adhesive that attaches to food packaging and collects temperature data.
· Oxygen indicator (Oxygen Smart Tag indicator) works similarly to the freshness indicator, where it is printed with a color that changes color when it comes in contact with oxygen. This solution works well on foods that are in vacuum or aerated packaging, as the oxygen indicator then shows whether the packaging is "leaking" or not. The oxygen indicator was tested at AZTI in Spain and KU Leuven in Belgium.
Oxygen indicator printed with a color that changes color when it comes in contact with oxygen.
· Tap mark (e. 'Wine Cap 'Tag) are labels attached to the cork of a wine bottle. They emit electronic signals that smartphones can receive and thus receive various information about the bottle, such as where the wine was grown, quality tests and information about pairing with food. The label also has a built-in thermometer that lets you know when the wine is at the right temperature for consumption. This label was tested by the University of Reading.
The tap emits an electronic signal that smartphones can receive.
The Smart Brand project was defined as a dissemination project, where the main goal was to gather and share knowledge about smart brands. It is safe to say that these goals have been achieved, as about 6,500 people had directly contributed to the project through interviews, focus groups and consumer surveys, in addition to which over 60 thousand people have visited websites with information from the project.
Although this project is now complete, it is clear that further research and innovation will take place in this area. The participants in the project are therefore grateful to have had the opportunity to work on this very exciting project and will no doubt continue that work.
The SmartTag project involved eight companies and institutions, but the project was funded by EIT food.
These days, the results of the project "Life cycle analysis of packaging for fresh fish products" are being processed. The project was carried out by students in environmental and resource science in collaboration with the University of Iceland, Matís and Sæplast.
In the project in question, a life cycle analysis was performed for disposable packaging of fresh fish products and they were compared with reusable packaging. The life cycle analysis involves an assessment and assessment of the environmental impact of the packaging at all stages of its life cycle, so it is safe to say that there are many angles to look at and it is important to look at them from a variety of perspectives. Fish and fish products are exported from Iceland in large quantities every day, often in disposable packaging. The environmental impact can therefore be significant and the life cycle analysis of packaging is one step towards improvement.
An article on the progress of the project was recently published on the University of Iceland's website, which was based on an interview with Ólafur Ögmundarson, Assistant Professor at the Faculty of Food and Nutrition at the University of Iceland. He is one of three instructors involved in the project, along with two environmental and resource science students, Nouraiz Nazar and Heidi Marie Kalvenes. Ólafur's supervisors were Björn Margeirsson, research director at Sæplast and associate professor of industrial and mechanical engineering at the University of Iceland, and Sæmundur Elíasson, Matís employee and doctoral student at the University of Iceland.
The article can be read in its entirety on the University of Iceland's website here.
Continued research and development is expected to improve transport processes and minimize the environmental impact of those that can be based on the results of this collaborative project.
Matís operates a so-called food workshop. The food factory is in fact a kitchen and processing facility with a variety of equipment, appliances and utensils available so that it is possible to carry out a variety of food processing in the facility. Processing may take place provided that it has obtained the required operating license or certification.
One of the entrepreneurs who has worked on her projects in Matarsmiðjan is Ásthildur Björgvinsdóttir at Ástrík Gourmet Poppkorn.
Ásthildur Björgvinsdóttir is behind the brand, but she had enjoyed experiments and challenges in the kitchen for years. The pop production actually started in the kitchen of her home where she kept trying and people around her were very interested in tasting and getting recipes. In 2015, she took the popcorn to the food market, where it was very well received. After that, she started looking at the possibilities of bringing this into production and sale and then looked to Matís where she got access to facilities in a commercial kitchen, as well as instructions and teaching.
Ásthildur imports non-genetically modified popcorn from the south of France of the so-called "mushroom" type that pops into large balls. They are rolled up from caramel that is made from scratch by herself or her colleagues. That caramel is made with care as caramels were made in the old days with Icelandic butter, flake salt and other delicacies. The basic recipe for the caramel pop has remained the same from the beginning, the same good ingredients are always used and no additives are added. The production requires great precision and meticulousness, which Ásthildur believes is the key to success.
All kinds of popcorn are available from the brand Ástrík Gourmet Poppkorn and they are always trying something new. Examples include popcorn with rosemary, licorice or coconut. The most popular type, however, is caramel pop with sea salt, which can be eaten as is, for example, placed in and on top of cakes and buns on cupcake day, served with cheese and placed on top of ice cream and coffee drinks. Caramel pop can also be paired with drinks and put in gift baskets. It has also been popular to order large portions of several flavors and make a kind of pop-bar at parties or events. The popcorn is also available in various grocery and specialty stores.
Orkídea is a collaborative project on innovation in the South under the auspices of Landsvirkjun, the Association of Southern Municipalities, the Agricultural University of Iceland and the Minister of Fisheries and Agriculture.
Helga Gunnlaugsdóttir, who previously worked for Matís, most recently as head of the public health and food safety division, is research and development manager at Orkídeu.
The project is about building energy-related opportunities for the future in the South, for example in food production and biotechnology, sustainable use of resources, start-up activities and preparing areas to receive energy-related innovation.
Orkídeu is based in Selfoss, but more information can be found at orkidea.is
Startup Orchid
Startup Orkídea is a joint project of Icelandic Startups and Orkídeu. It is a unique platform for the development of business ideas and innovative projects for more established companies working on sustainable solutions in the field of high-tech food production and biotechnology.
The implementation of the project is in the hands of Icelandic Startups, which has for many years assisted entrepreneurs in speeding up the process from the time an idea ignites until business begins to flourish. Icelandic Startups works closely with entrepreneurs, universities, investors, the business community, interest groups and the public sector to strengthen entrepreneurship and build the innovation environment in Iceland.
Applications for Startup Orkidea are open until January 24, 2021.
The development of Icelandic oat milk, protein powder from mackerel stream streams and value creation in algae processing are among the new projects of Matís and partners
Last week, Icelandic food producers and partners at Matís proved successful, with twelve projects that Matís received a grant from the Food Fund when the fund announced its first allocation. A few days earlier, Rannís had announced that a collaborative project led by Matís had received significant funding from the Market Plan for Social Challenges to work on the development of sustainable domestic fertilizers. There were also reports that the European Framework Program for Research and Innovation (H2020) had approved funding for projects in which Matís participates in the field of biotechnology. This great result clearly shows the strength and importance of Matís' collaboration with companies, institutions and entrepreneurs of all shapes and sizes, both domestically and abroad.
Matís' goal is to support research and innovation in the food and biotechnology industry, and these results show that collaboration with the company is a good option. Matís employs about 100 specialists in various fields when it comes to food production and biotechnology. These employees are proud to take part in these aforementioned research and innovation projects, and to have the opportunity to work with forward-looking companies, institutions and entrepreneurs in shaping the future. Below is a brief overview of the 14 projects that were completed last week.
The picture shows the distribution of new projects by Matís and partners around the country.
Icelandic Food Innovation Fund (is. Matvælasjóður)
Development of Icelandic oat milk: Sandhóll bú ehf. in Vestur-Skaftafellssýsla received a grant for the development of oat milk from domestic raw materials. Oat milk from Icelandic oats is a novelty in Iceland that will increase the value of domestic oat production, and replaces imported oat milk and therefore has, among other things, less carbon footprint than the imported product. Sandhóll enjoyed Matís 'loyal assistance in formulating the project and in writing the application, and Sandhóll will use Matís' services in the implementation of the project. Matís sincerely congratulates the couple at Sandhóll, Hellen M. Gunnarsdóttir and Erni Karlsson, on their grant.
Healing power of organic whey in a jar: Biobú ehf. received a grant for the development of cosmetics from organic whey. In 2009, a study was carried out at Matís where the bioactivity of whey was measured, but the study showed that whey has antioxidant properties. It has also been shown to lower blood pressure. Following on from these positive results, a study was started on the utilization of whey in face cream in collaboration with Bíóbú. Those projects were funded by Milk in Many Figures (MiMM) and the Agricultural Productivity Fund. Biobú now intends to continue this development and innovation project, so that valuable products will be produced and marketed from this underutilized raw material. Biobú enjoyed Matís' loyal assistance in shaping the project and in writing the application. Biobú will use Matís' services in the implementation of the project. Matís warmly congratulates the owners and staff of Biobú on the grant.
Protein powder from mackerel sidestreams: The herring processing plant in Neskaupstaður (SVN) received a grant to develop and produce fish protein hydrolysates from tributaries that are generated during the processing of mackerel and assess the feasibility of using them in starter feed for salmon farming, as well as for human consumption. Mackerel is one of the most important pelagic species in Iceland and more than 100,000 tonnes are processed in the country every year, with the associated amount of tributaries (heads, viscera and cuttings). Until now, these tributaries have only been used for the production of fishmeal and fish oil, and there are therefore great opportunities to increase their value. SVN is the owner of the project, but if the project achieves the desired results, it will be of significant importance for the pelagic sector as a whole, as well as for feed and aquaculture companies in this country. SVN has already made a significant investment to carry out this research and development work, and it is therefore particularly positive that the Food Fund also has faith in the project. SVN and Fóðurverksmiðjan Laxá are responsible for the project and enjoyed Matís' assistance in shaping the project and in preparing the application. SVN will use Matís 'services for the project, where Matís' employees in Neskaupstaður will play a key role. Matís sincerely congratulates the forward-thinking owners, management and staff of SVN on the grant.
Forest system - Weeds or underutilized food resource: Sýslið verkstöð ehf. in Hólmavík received a grant to explore the possibility of using a forest system in food. The county workshop received Matís 'assistance in shaping the project and will use the assistance of Matís' experts in the implementation. Matís sincerely congratulates Ásta Þórisdóttir, owner of Sýslið verkstöð, on the grant.
Processing of salmon products in Iceland: Where are the opportunities for filleting and by-products: Freysteinn Nonni Mánason received a grant to carry out a preliminary survey on the feasibility of increased processing of salmon products at Oddi in Patreksfjörður. Employees of Matís and the University of Iceland will play a guiding role in the project. Matís congratulates Freystein on his grant and this interesting project.
New antioxidants and stability of mackerel flour: The herring processing plant in Neskaupstaður (SVN), together with Skinney-Þinganes, Ísfélag Vestmannaeyja and Matís received funding to assess the stability of Icelandic mackerel flour and examine the properties and effectiveness of various antioxidants with a view to finding a suitable successor to ETQ, which was recently banned. The substance ETQ has been used in the Icelandic fishmeal industry for many years due to how effective it is in counteracting the development of fat in flour. Following the ban, fishmeal producers have encountered problems with the formation of heat in mackerel meal, which can be directly attributed to the development of fat in the meal. Heat generation in flour can significantly reduce the value of the flour due to damage to it, but there is also a risk of self-ignition in the flour. This is an extremely important project for the entire pelagic sector and society as a whole. Matís' experts are excited to start working on this important project. Matís' work on the project will largely be done in the company's branch in Neskaupstaður.
Oatmeal: The Agricultural University, in collaboration with Matís, received a grant to promote a new sector of Icelandic grain cultivation by identifying the best oat cultivars in terms of cultivation and quality. The foundation will be laid in the project to start targeted breeding of oats for Icelandic conditions. This type of grain cultivation will be introduced to farmers and the cultivation limits will be examined. Special attention will be paid to the Nordic countries in this connection. Matís congratulates the Agricultural University on the grant and the company's experts are excited to start the work.
Shark effect: Matís and Bjarnarhöfn Stykkishólmur received a grant to gain new knowledge about the complex changes that take place during shark chewing and drying and make it this special food it is, with the aim of reducing fluctuations in product quality, standardizing production and promoting to the possible export of this unique food. The best shark is popular with tourists and is often talked about on online media as the national dish of Icelanders. There is interest in buying sharks from Iceland, but there are difficulties in exporting due to traditional production methods and the product does not have an export license. It is likely that this interesting and timely project will open up new opportunities for value creation of underutilized raw materials. Matís congratulates Bjarnarhöfn on the grant and expects a successful collaboration in the coming year.
Valuable material from sideline algae processing: Matís, the University of Iceland, Thorverk, Þörungaklaustur, Ora and Síldarvinnslan in Neskaupstaður received funding to explore the possibility of increased processing to increase the value of algae, as well as the development of methods to extract them. Subsequently, it can be assumed that there will be great opportunities for innovation and, if successful, that the competitiveness of Icelandic producers will be strengthened, through the utilization of natural additives that are made in a sustainable way from organic raw materials. Matís congratulates partners on the grant.
Analysis of ringworms in fillets: Matís, University of Iceland, Marel, Vísir hf. and SFS received funding to evaluate the potential and feasibility of utilizing multispectral imaging (MSI) technology to detect ringworms in fillets. This is a huge interest for the fishing industry and the economy as a whole, and Matís' experts are proud and excited about the project, in addition to which they are grateful for the collaboration with these powerful partners.
Stress salmon fishing: Matís, Skaginn 3X and Arctic Fish received funding to develop and verify a new type of pump for pumping live salmonids. This pump will improve the handling of live fish, reduce stress and reduce the cost and quality of aquaculture companies. The project will largely be carried out in the Westfjords. Matís expects a lot from this interesting project.
Vegetable value chain: Matís, Háskóli Íslands and Samkaup received grants to improve quality, shelf life and reduce waste in the value chain of Icelandic vegetables. The aim of the project is to strengthen the vegetable sector in Iceland with new knowledge that supports the development of the sector, which means increased production, more employment opportunities and an increased supply of nutritious products. The opportunities are based on a larger domestic market share and exports. This is a very exciting project that Matís' experts are interested in starting in the new year.
Marketing plan for societal challenges
Matís, Atmonía ehf., Landbúnaðarháskólinn, Nýsköpunarmiðstöð, Landgræðslan and Landsvirkjun received grants to improve the utilization of domestic resources and by-products with the aim of producing sustainable fertilizers for Icelandic agriculture and land reclamation. The project will last for two years and will probably have a very large financial and environmentally friendly impact on Icelandic society. Matís congratulates partners on the grant.
H2020 - European Framework Program for Research and Innovation
Matís, together with a number of partners across Europe, received a € 7.5 million grant last week to analyze and develop bioactive ingredients from natural ingredients. Matís' project component will be based on the results of extensive research into the marine environment, including individual microbial communities of marine hotspots along the country's shores. The project will run for four years and Matís' share is 600 thousand Euros, or about 90 million ISK.
As you can see from the list above, there are exciting times ahead. In the coming months, the various funds, domestic and international, will be open to applications. If you are interested in increasing value, utilization and sustainability and creating jobs, we encourage you to contact Matís to discuss the possibility of collaboration. Matís is a key partner in research and innovation in the field of food and biotechnology in Iceland. We conduct research and innovation for your benefit.
When the public limited company Matís was founded in 2007, half of the company's income was secured through a service agreement with the state. The value of the agreement at the beginning was around ISK 700 million. (1200 million at today's exchange rate). However, it was a joint decision of Matís and the authorities to reduce the weight of this agreement and that instead the company should apply for a competition fund, which would further ensure that the projects being worked on are macroeconomically important as well as important for food producers in the country. Matís' annual income from a service agreement with the state is now almost 400 million, about 25% of the company's turnover, which is intended to ensure security services in the field of food safety and support research and innovation in food production in Iceland. About 75% of the revenue comes from domestic and foreign competition funds, as well as from direct sales of services and consulting.
Fraud in food sales is a huge problem around the world, but such transactions can be classified as criminal activity where the hope of profit is high, but the risks and penalties are small for the individuals who engage in the occupation. In 2013, there was a large-scale misconduct in Europe, where horsemeat was sold on a large scale as beef in European supermarkets.
The 2013 horsemeat scandal caused a great deal of awareness among consumers and producers of beef in Europe. The case also opened the eyes of consumers to how complex and delicate the value chain of meat production really is. Many companies involved in this valuable branch of food production also realized the need for rapid, robust and cost-effective methods to verify the origin of products in the food market.
In recent years, Matís has led an international research project, fully funded by the European competition fund EIT Food. The project is called BLINK, but its goal is to develop a new traceability system for beef. The method is based on the great advances that have taken place in the last decade in genetic analysis technology and is comparable to methods that will be used in the selection of genomes in the Icelandic cow breed, which the aim is to implement in Iceland in the coming years.
The idea behind the methodology is that when slaughtering cattle, a biological sample, for example a hair sample or a tissue sample, is taken from the animal. The sample is then sent to a laboratory where the genetic material is isolated and thousands of genetic markers are analyzed in each and every grab. This genetic information is then used to create a unique "bar code" for each and every cattle that passes through a specific slaughterhouse. A genetic bar code has the advantage over traditional bar codes, which everyone knows from the supermarket, that it accompanies the meat wherever it goes and can not be changed in any way. The aforementioned genetic information, together with supporting documents, is finally placed in a database. If there is a suspicion that there is fraud somewhere in the chain from beef on a leg to a piece of meat on a plate, a sample of the meat can be sent for genetic analysis and it can be determined whether the origin of the beef is the same as the food packaging indicates.
This methodology could easily be applied to verify the origin of Icelandic beef from supermarkets or restaurants. Recent research has confirmed that the Icelandic cow population is genetically very different from other cattle. With a simple genetic test, it would be possible to confirm the origin of Icelandic beef.
The project will end in January next year. Following this, Matís' foreign partners will draw attention to the methodology among European meat producers. It is hoped that the technology will be able to be used in general in the western world in the next few years and that it can also be used for traceability of meat products of other livestock species.
The project SeaCH4NGE seeks to answer this question.
Two feeding experiments with dairy cows on the one hand and cattle on the other were carried out at the University of Reading, UK, in the second half of this year. Both of these feed experiments have recently been completed and the staff of Matís' chemical department are competing to measure the chemical content of the products.
In the next few days, research will also be carried out on the taste and texture of the products. Sensory evaluation is performed on both dairy products and meat. The first results from the milk study carried out at the University of Reading seem particularly exciting. Clever consumers might find a slight difference in the taste of dairy products of this kind if such products come on the market. This week we at Matís also received many boxes of meat from the feed experiment which will be used to check if there is also a difference in the meat!
The research team in the SeaCH4NGE group is looking forward to seeing and compiling all the results of measurements and research from the project, which will end at the turn of the year.
Below you can see portraits from the current research work.
