Author: Ísey Dís Hávarsdóttir

Kids cook, the Icelandic part of the European project WeValueFood, teaches children about sustainability, food resources, environmental impact, nutrition and local cuisine.

The European project WeValueFood, funded by EIT Food, has launched a partnership with so-called Food Champions who encourage and influence their peers by sharing their knowledge about social media food. This year, food advocates from three European countries will take part: Iceland, the United Kingdom and Spain.

Food advocates help build a more informed society that is more aware of where food comes from and how it affects our health and the planet.

In 2020, three European partners, in Reykjavík, Belfast and Madrid, will support students to become food advocates and empower the next generation of consumers to increase their interest in and knowledge of food-related issues.

Entertainers about local consumption and sustainability in Iceland

In Iceland, teachers work with material for entertainers at the primary school level in collaboration with Matís and the University of Iceland through WeValueFood. The educational material "Kids Cook"Is put together by Matís as a step towards the United Nations Global Goals and the increased awareness of food and the environment of children, and the Minister of Education and Culture is the patron of the project.

The ideology behind this entertainers is very simple: On the one hand, 11-12 year old children learn about sustainability, food resources and environmental impact, nutrition and home economics, and on the other hand, they enjoy local cuisine and visits to and discussions with local food producers.

With a newer one Kids cook Instagram page For example, children and their parents, as well as food producers in Iceland, can follow the progress of the project and learn about Iceland's natural and local food resources and how the raw material can be used for delicious, nutritious and sustainable meals.

The main part of the project is for students to make a short video about procuring raw materials from their area's food resources and then cook from the raw materials, so that their peers can also learn about Iceland's resources and the utilization of the products and become real food advocates. The videos will be available on Matís' YouTube page, school websites and social media such as Instagram or TikTok.

Improving food knowledge in the UK

At Queen's University in Belfast, a newly developed system will improve food knowledge within two groups of students: students who already have a great knowledge of food and students who have little food knowledge.

The future food advocates are a group of students who already have a great deal of knowledge. They will be trained to think critically about communication methods, for example with regard to the reliability of information related to social media evaluation. Students receive training and support from communication professionals and local influencers on how they can increase online visibility, share reliable information, and reach out to followers in an inspiring way.

The UK's Food Advocates are sharing the importance of food and food values with their peers through social media and other interactions with peers that will contribute to better food decision-making. A team of experts at Queen's University will ensure that the information disseminated is reliable and supported by scientific research. Another system for non-food students aims to encourage the development of general food skills, for example by understanding how to select and store food to reduce food waste, read food labels and process food safely. .

Bilateral online discussions in Spain

After social media became a popular forum for public debate, the Department of Food Science at the University of Madrid (UAM) and the research institute IMDEA Food, together with a team of researchers at UAM, decided to lead a 30-hour university course to empower students in cooking and health sciences with new methods. have enjoyed popularity on social media.

The new Spanish food advocates, who have been trained by WeValueFood this year, realized that bilateral communication with their target groups and followers is essential for developing a good relationship. University students and recent graduates are encouraged to participate in online events that address issues related to nutrition, health and food production.

At the same time, students communicate through their social media (Instagram, Twitter, Facebook). The new media has been successful, for example improved @nutreconciencia on Twitter with 206 followers in 3 months, @beFEEDus on Facebook has gained 267 more followers in the same time as @madres_cientificas which first appeared on Instagram in July 2020 and has already reached 1025 followers.

The food advocates will then present their social networking sites to communication experts and get advice on how they could have an even greater impact in the future. The Spanish food advocates are truly influential, basing their records on reliable and scientifically substantiated information, and combining communication and communication skills with a strong background in food and health sciences.

Next steps

Food advocates will continue to attend events and seminars to strengthen their skills and expand their network, for example in collaboration with the EIT Food projects FoodUnfolded and Food Ambassadors. Food consuls meet in #EatingTheGap sequence of events which brings together stakeholders and influencers from all parts of the European food chain. The food advocates will take part in a joint event to have the opportunity to learn more about how to share reliable and scientifically supported information on sustainable food in an interesting way.

FoodUnfolded is an international, digital platform sponsored by EIT Food, creating and sharing its content on food and agriculture innovations.

Bone & Marrow

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 have worked on their projects at Matarsmiðjan are Jón Örvar G. Jónsson and Björk Harðardóttir at the company Bone & Marrow ehf.

Jón Örvar G. Jónsson and Björk Harðardóttir are behind the project. They had both been working on issues related to agriculture, food and the environment for years but decided to combine their interests under one hat with the establishment of Bone & Marrow ehf. The project had been in development for several years and Björk had extensive experience in food production, cooking and experience catering, but Jón Örvar was interested in food, agriculture and land use. They wanted to start a food company with the aim of nourishing and strengthening the man, both mentally and physically, in the best possible way and at the same time reducing food waste.

The company's products are, on the one hand, bone extract and, on the other hand, baptized butter. Bone & Marrow's motto is ancient nutrition for the modern man and this refers to the idea that many things in the environment of our ancestors and mothers, including nutrition, have a full meaning for the modern man. They therefore strive to deliver food that is at once simple, clean and free of all additives and fillers, to the people of Iceland. The bone extract is produced from Icelandic high-quality animal bones, vegetables, herbs and water. It is especially the health of the bone extract that makes it desirable and its consumption is believed to strengthen the skin, digestion and joints. The content of the baptized butter is only Icelandic, unsalted butter. During production, water, milk sugar and milk protein are mostly removed from the butter, leaving almost pure milk fat.

Today, there are two types of bone extract for sale in the various stores, namely lamb and beef bone extract. It is ideal to drink the broth hot instead of coffee or tea, but it can also be used as a protein drink after exercise or in various dishes such as soups, sauces and stews. The baptized butter can be obtained either pure or with turmeric. It has a sweet caramel flavor and is suitable as a side dish and in all cuisine. It has a high melting point (250 ° C) so it is very nice to fry or bake from it.

More information about Bone & Marrowmá can be found on their website: https://www.boneandmarrow.com/

A new Polish biotechnology company now produces rapeseed protein, thus promoting zero-waste production. This is a revolutionary innovation when it comes to sustainability.

New technology from the Polish biotechnology company NapiFeryn BioTech enables companies that process rapeseed oil to recycle the speed of production and make it a premium protein powder.

The protein powder is neutral in taste and manageable, so it is realistic that it can be a good and competitive option as a protein source in the future. The FutureKitchen project. led by Matís and funded by EIT food, is based on the concept of infotainment and seeks to mobilize young people in conversations about food, technology and innovation through play and education. The accompanying video shows how this new technology in rapeseed protein production works in virtual reality.

Magdalena Kozlowska, CEO of NapiFeryn BioTech says she expects rapeseed protein to be available in stores in 2022. She says the company needs time to adapt the technology and processes within the company to industry requirements, as well as customers having time to expand the range of protein products. . At present, however, they have a trial dose for such a development project.

By nature, rapeseed is rather tasty and bitter, which has so far severely limited its use. However, NapiFeryn has developed its own technological solution for isolating and purifying proteins from other nutrients and eliminating the taste, smell and color of rapeseed that other seed oil producers could also adopt.

Increased demand for sustainable protein sources

The world's population is growing on average from year to year and it is estimated that by 2050 the world's population will be around 9.7 billion. It is therefore very important to innovate in food production and NapiFeryn does this by making better use of the rapeseed, which is already growing in many parts of the world. The rapeseed protein is not allergenic and therefore leaves no more common, but less sustainable, protein sources.

If the rapeseed, which today is mainly used in animal feed, were used for human consumption, it is estimated that it would be used as nutrition for about 3.5 billion people.

Entertainers about the interplay of food and technology encourage learning

The video is part of the FutureKitchen project, which aims to get young people involved in the discussion about food and technology. With virtual reality videos, people become part of the platform where the work takes place and witness how food-related science, technology and innovation can contribute to increased sustainability. Virtual reality is suitable for a variety of learning techniques and usually fits well into students' memory. The aim of the videos is to arouse attention and curiosity and get people to think about our food system or even consider a career in food technology.

FutureKitchen project manager Justine Vanhalst says: "Even if people do not have virtual reality glasses that can be a bit expensive, you can experience virtual reality in smartphones by turning the screen on and off, on the computer by moving the mouse to or with cheap cardboard virtual reality glasses. This is easier than people might think“

Next steps

The project will continue until 2020 and in the coming weeks the aim is to release a few more videos. Among other things, they will discuss chefs at a Michelin-starred restaurant that serve food from a 3D printer and more. Keep an eye on FoodUnfolded.com, here Matis.is or on youtube-channel Matís

Sauerkraut for gourmets

Matís operates a food workshop, which is in fact a kitchen and processing facility with a variety of equipment, appliances and utensils available, so 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 have worked on their projects in Matarsmiðjan are Dagný and Ólafur at Súrkál for gourmets.

The couple Dagný Hermannsdóttir and Ólafur Loftsson are behind the project, but Dagný has been making sauerkraut since 1984. Her interest in this type of food increased year by year, until 2017 when they founded the family company Huxandi to manage the production, which had become considerably larger. . Today they pickle all kinds of vegetables and Dagný has also held a number of courses in making sauerkraut and published a book about this delicacy.

In making sauerkraut, which is an ancient natural way of storing vegetables, fresh vegetables are fermented by fermentation. Special anaerobic conditions are created so that lactic acid bacteria that are in the vegetables from nature start a fermentation process and in a few weeks it acidifies. The only ingredients in the products are vegetables, salt and spices, but they are full of vitamins, nutrients and beneficial bacteria. Sauerkraut for gourmets is unpasteurized and therefore alive, which means that in the production process the vegetables are never heated so that the beneficial bacteria remain alive. With this processing method, the vegetables become easier to digest and strengthen the intestinal flora, but are also foods that are raw, vegan and keto.

This family-owned company has successfully produced all kinds of sauerkraut and its side products, such as Karríkál, Kimchi and various sour drinks. The sauerkraut can be eaten in many ways and can be placed on top of burgers or sausages, in salads, in vegetable or bean dishes, on top of bread or in soups. Sauerkraut for gourmets is considered exceptionally good and three products from the brand have received an award in Askin, the Icelandic Championship in food crafts.

More information about Sauerkraut for gourmets can be found on their website surkal.is

Hacking crochet in collaboration with SASS and Nordic Food in Tourism invites creative locals in the South and other Icelanders to spend the weekend working with ideas and projects that "update" the area. The winning team of Hacking Hekla 2020 wins ISK 150,000.

Hakkaþon, or solution tournament, is an innovation competition where people come together and create solutions over a short period of time - usually around 24-48 hours. Solutions are a great platform for anyone to share experience and knowledge and work explicitly on a business idea or project. Hacking Hekla is the first solution tournament for the countryside that travels around the country and builds on ideas that are created along the way.

The goal of Hacking Hekla is to bring to the fore the powerful entrepreneurial work that takes place all over the country and at the same time activate creative thinking and innovation. Hacking Hekla's guiding principle is to create a strong network between entrepreneurs and supporters in rural areas, as well as to connect the entrepreneurial scenes in rural and urban areas in Iceland.

Towards a sustainable future with food-related innovation

The first Hacking Hekla will take place in the South from the 16th to the 18th. October in good cooperation with the Association of Southern Municipalities and Nordic Food in Tourism. Nordic Food in Tourism is a Nordic co-operation project, led by Matarauð Íslands and carried out in collaboration with Íslenska ferðaklasann and Matís, which aims to draw attention to the values inherent in local food production and cuisine for both locals and foreign visitors. At the same time, the focus is on increasing the emphasis on sustainability in food production and tourism, so that a balance between growth and protection is maintained. The theme of Hacking Hekla 2020 is "Towards a sustainable future with food-related innovation" and participants will be encouraged to think about the theme from different angles; transport, tourism, nature conservation, regional raw materials, food production and consumption. The outcome of the solution may be a digital solution, product, service, project, software, hardware or marketing campaign.

As the state of society due to Covid does not offer meetings, the event will take place online. In order not to lose the mood in the South, about ten pioneers in the area were visited by a cameraman and the videos will be shown through the solution tournament. Other lectures and lectures will also be accessible to everyone and streamed on Hacking Hekla's Facebook page, so it is ideal to follow there even if you do not participate in the solution tournament itself.

Hacking The Hekla solution arose from Magdalena Falter's doctoral project, which is researching entrepreneurship and innovation in rural areas. She was joined by an experienced project manager, Svava Björk Ólafsdóttir, who has over six years of experience in the support environment for entrepreneurs and has, among other things, managed a number of solutions. They have also worked closely with Arnar Sigurðsson, who is also an experienced player in innovation, but he is developing Hugmyndaþorp, which is a digital platform that is a kind of co-creation solution. Hacking Hekla 2020 will take place to a large extent in that forum. It can be said that the Hacking Hekla team and Arnar are themselves in innovation, as the development of the platform takes place in parallel with this first Hacking Hekla solution.

The solution tournament is for everyone who wants to think in solutions and solve problems and challenges found in the South. Participants do not have to have experience or have previously participated in a solution competition or other entrepreneurial work. Everyone is welcome and this is a great way to promote creative thinking and train in the process of implementing good ideas. All information and the program can be found on the SASS website, where registration is also required. The project is funded by Íslandsbanki and Atvinnuvegur and the Ministry of Innovation. 

We at Matís are currently working on an educational project called Future Kitchen and the target group is young people, from 12 years of age up to forty. The project is a collaborative project of progressive companies, institutions and universities in the field of food in Europe and is supported by EIT-Food under the European Union. Among other things, the project aims to make short virtual reality videos about technological innovations, new science and food innovation that increase our ability to feed the growing number of people in the world in a sustainable way for the future. 

Would you like to help us achieve our research goals?

If your answer is yes, we would like to ask you to watch 1 to 2 short Future Kitchen virtual reality videos (about 3 minutes long) and then answer a short questionnaire afterwards (1-2 minutes). Our goal is to obtain information on young people's attitudes towards new food options and new technologies in the field of food production. The questionnaire is a general opinion poll and is non-personally identifiable (if you are under 18 years of age, you need the consent of a parent / guardian to answer the survey).

You can watch the virtual reality videos (in virtual reality glasses, on your computer or on your phone) on Matís' YouTube page under the Future Kitchen playlist. Scan the QR code of the attached image with your phone, or click on this URL:

And then answer the questionnaire by scanning the QR code in the attached image with your phone, or clicking on this URL: https://www.surveymonkey.com/r/VR_videos_ISL

Thank you very much for your contribution to the European project Future Kitchen.

At the request of the Food Administration, the Risk Assessment Committee of the Ministry of Industry and Innovation has investigated whether the consumption of caffeinated energy drinks has a negative effect on the health of young people in 8th-10th grade. bench. 

The committee's conclusion is that the consumption of Icelandic young people is considerably higher than has been seen in previous research and gives rise to measures to minimize young people's consumption of energy drinks that contain caffeine and prevent negative effects on their health.

Helga Gunnlaugsdóttir, division manager at Matís, was in charge of project management for the risk assessment and worked with the risk assessment committee of the Ministry of Industry and Innovation.

More information and the main results can be found in news from the Food Administration.

The report can be accessed here.

An interview with Helgi Gunnlaugsdóttir and Dóra S. Gunnarsdóttir, director of consumer protection at Matvælastofnun in Bítin á Bylgjan this morning, about the implementation and results of the study.

An international workshop on sea edema will be held on Thursday (October 8) under the auspices of the Nordic co-operation project Holosustain. Matís takes care of the organization of the workshop, which takes place entirely online.

Fishing, processing, research, products and the market will be discussed. The studio is divided into two sessions. The first is entitled "Fisheries status and Aquaculture" where the current situation is examined. The second round is called "High-added value product opportunities" where opportunities in connection with sea edema are discussed. The program ends with a discussion.

Here you can access the workshop's program.

For more information Ólafur H. Friðjónsson at Matís.

From October 23 to November 13, Matís and the University of Iceland, in collaboration with the Finnish Innovation Center, the University of Cambridge and PAS IARFR in Poland, will hold online courses in training university students in the development of new business ideas about food.

This is a special online course for university students on new product and business ideas for foods that are both environmentally friendly and intended for consumers with special individual nutritional needs.

The course is estimated to take 45 hours, which is divided into 15 hours of teaching and 30 hours of group work under the guidance of experts (equivalent to 2 ects). Participants will get to know:

• Eco-friendly innovation in the food sector
• Food and innovation related to the nutritional needs of individuals
• Foods and innovations in information technology (digital disruptions)

They receive training in working together in interdisciplinary groups

• development of business ideas
• making business models
• to present and convince a group of judges of the excellence of business ideas

See introductory video.

More information and registration can be found here.

From September 10th to 18th, Matís held MAKEathon innovation competition in Iceland. The competition is divided into two workshops; on the one hand in the Westfjords, more specifically in Bolungarvík, and on the other hand in Reykjavík, Akureyri and Neskaupsstaður. The latter workshop took place online.

MAKEathon in Iceland is part of the European project MAKE-it! and is sponsored by EIT FOOD. This means that eleven parties across Europe are holding MAKEathon in their home country, where food production is examined separately.

MAKEathon is an innovation competition that focuses on creating something by hand to meet a specific challenge or problem. MAKEathon in Iceland aimed to find solutions to increase the value of raw materials from the fishing industry in order to make processing more sustainable.

There were a total of 50 participants and they formed 10 teams. Nineteen partners, companies and educational institutions, participated in the project. 

Snacks from side products

Participants in the Westfjords met in Bolungarvík, but they all came from the University Center of the Westfjords. The students had already been screened for COVID-19 and all infection control rules were followed. The teams in Bolungarvík were given salmon bones to work with and had access to an industrial kitchen in the Deep where the event took place. Gunnar Þórðarsson, project manager at Matís and Gunnar Ólafsson at Djúpinur made sure that everything went according to plan and enjoyed the support of Arctic Fish, Eðalfisk and Vestfjarðastofa. Þórarinn Gunnarsson from Fablab Ísafjörður also helped with the product development. The jury consisted of Jón Páll Hreinsson, mayor of Bolungarvík, Sigríður Kristjánsdóttir and Þórkatla Soffía Ólafsdóttir from Vestfjarðastofa. The team SOS - Salmon on Seaweed won the competition with an innovative snack that resembles pepperoni except the difference is that the SOS product is made from fish. The group's idea was considered both progressive and credible. 

Eco-friendly growing paper

MAKEathon in Reykjavík, Akureyri and Neskaupstaður, on the other hand, took place online, where 21 participants met at a Zoom teleconference. Participants received cod bones and fish skin, as well as a special toolbox to work on the prototype. They were also invited to visit Fablab in Reykjavík or Akureyri to learn about how to develop a prototype.

MAKEathon in Iceland ended on the 18th of September. Kristján Skarphéðinsson, Director General of the Ministry of Fisheries and Agriculture, took part in the closing ceremony and spoke about the importance of sustainable resource utilization, innovation and entrepreneurship in the fisheries sector. He then announced the winner of the competition which the jury, appointed by Sunna Halla Einarsdóttir (Icelandic Startups), Rannveiga Björnsdóttir (University of Akureyri) and Benedikt Stefánsson (Egersund), chose after much thought.

The winner of the competition was the team Otoseed, which is made up of individuals from different backgrounds, with diverse backgrounds, but they did not know each other before the competition. The winning team presented a solution that uses not only by-products from the fishing industry, but also other types of surplus, for example from coffee. This is a special paper that contains by-products from fish from which seeds can be grown. You can view their project on the team's website here.

We hope to repeat the game and we encourage interested partners who are interested in holding MAKEathon with us in the future to contact us.