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Matís is organizing a meeting of the European Sensory Network (ESN), an association of experts in the field of sensory assessment and consumer research, on 8 and 9 October. at the Grand Hotel Reykjavik. At the meeting, which is closed and companies in food production have been invited to the meeting, emphasis will be placed on the progress and results of the latest research that the organization has been involved in. 

The European Sensory Network (ESN) is an international network of research institutes and leading companies sensory evaluation and consumer research. ESN was established in 1989 to meet the rapid development of sensory evaluation in Europe. Today, 26 research institutes and companies are members of ESN and four outside Europe. ESN is at the forefront of sensory and consumer research, hosting international conferences and disseminating new methodologies. ESN provides advice on sensory evaluation, market research, implementation of sensory evaluation and consumer research, project setup, processing and interpretation, as well as questions regarding consumer behavior and experience.

More information about ESN can be found at the website of the affiliate network.

Matís and Fisktækniskólinn í Grindavík have worked together to create this material, which is now published and has been entitled "Introduction to fish technology", where you will find diverse and useful information about the production of seafood.

The Herring Industry Research Fund supported this publication in collaboration with Matís and Fisktækniskólinn. The material is primarily intended for students in fish technology, but should also be suitable for all those who want to learn about how to produce seafood. It is extremely important to strengthen access to education about food processing, increased demands on the markets require increased knowledge and meticulousness at all levels of the seafood value chain. It is important that all those involved in the procurement and processing of raw materials know how to work to produce safe, high-quality foods for our most valuable markets.

This publication is available on the websites of Matís and Fisktækniskólinn. www.matis.is and www.fiskt.is

In recent days and weeks, there has been quite a bit of discussion about arsenic and the possible harmfulness of the substance. It seems to everyone about this substance that is found in some foods and in varying amounts. Livsmedelsverket (Matvælastofnun's sister institution) considers it a reason for consumers to limit their consumption of rice and rice products, and issued recommendations in this regard last week.

Matvælastofnun is currently examining the results of the National Food Administration according to news on the agency's website, www.mast.is .

But what is arsenic? Do you know anything about this topic? If not, want to know more? Watch this information video about arsenic (in English).

A few days ago, we received news that the peanut producer's representatives had been sentenced to 20 and 28 years in prison for their part in the spread of salmonella contaminated food. It is not the intention of this article to evaluate the news, but it is interesting to consider the importance of safe food when such news arrives.

In most food production companies, it is clear that the production and sale of food cannot take place without the food being wholesome and safe to consume. Safe food is a prerequisite for food trade and, moreover, all innovation in the food industry is based on the production of food that is safe for consumption. For those who are taking their first steps in food production, it is important to ensure that all facilities are in accordance with laws and regulations and that all food handling, whether in the procurement of raw materials, production, packaging, distribution, sale or anywhere in the value chain foodstuffs, is in such a way that no harm is created for consumers when consuming food.

Safe foods

Disease-causing microorganisms can be transmitted to food in various ways. Therefore, it is necessary to adopt good practices in the production and handling of food. With good practice and internal control of food companies, education, research and official control, it has been possible to keep disease cases due to food infections and food poisoning to a minimum in this country.

In recent years, production of food that has been developed and produced in small quantities from farms or districts has increased. With the increasing activity in the production of various foods, there is a need to draw attention to the weakest or most pathogenic micro-organisms that can be transmitted through food.

With increased knowledge of their properties and routes of transmission, consumers, food producers and other food processing enthusiasts should be able to ensure the safety of the foods they process. Food manufacturers are responsible for the safety of the products they produce.

Matís international collaboration with BfR

Matís works on a variety of projects in the food industry, with particular emphasis on the health and safety of food. The projects are carried out in collaboration with domestic food producers, universities and all those who are in some way serving the food industry. We also work systematically with foreign research institutes and companies through international research and development projects. An example of this is a very successful collaboration with the BfR (Federal Institute for Risk Assessment) but from in 2012, Matís has had extensive contacts with this large and powerful institution .

The main research projects are in the field of microbial and chemical research on food, feed and the environment. Microbial studies cover most of the most important pathogens that can be found in food. Projects include method development and testing methods, research on the performance of micro-organisms in food and the environment, monitoring of micro-organisms and the effect of hygiene measures on micro-organisms. Chemical research includes contaminants and pesticides in food. This includes, for example, research on trace elements in marine products and various pesticides in vegetables and fruit.

News about this can be found at Kjarnan's website.

Sixteen European countries are competing for the title of Europe's most innovative food in 2015 on 5 and 6 October at the International Food Exhibition in Milan, Feeding the Planet "Energy for Life".

What will be the food of the future? What will be the main trends and trends in food consumption in Europe?

In October, these questions will be answered with the innovation of 85 university students in the Ecotrophelia Europe competition in Milan. Competitors from Austria, Belgium, the United Kingdom, Denmark, France, Greece, the Netherlands, Iceland, Italy, Croatia, Romania, Serbia, Slovenia, Spain, Hungary and Germany will present attractive, tasty and innovative products to a jury composed of representatives from the same countries. The chairman of the jury is Michel COOMANS, former President of the Food Division of the Ministry of Industry of the European Union. The total value of the prize is 15,000 euros. 

Iceland represents the product Humarpaté or Paté de Langoustine developed by 7 students from the University of Akureyri and the University of Iceland with support from Matís, the Icelandic Innovation Center and the Confederation of Icelandic Industries. 

Studying food innovation increases the competitiveness of companies

Since 2011, the ECOTROPHELIA initiative has organized 75 competitions and mobilized 550 universities and over 3000 students to participate. Forty products, designed within the framework of the European competition, have been developed and placed on the market. ECOTROPHELIA Europe is a study model for universities and students, accredited by the Ministry of Industry of the European Union. The competition combines talent, skills and innovation. It is also a platform for people in teaching, research, production and business to have effective communication.

ECOTROPHELIA Europe is organized by the Chamber of Commerce of the Vaucluse region of France with the support of the food industry associations in France and elsewhere in Europe, including the Confederation of Icelandic Industries. Other sponsors are various public bodies in France and the large companies NESTLÉ World and Campden BRI in the United Kingdom.

PRIZE IN THE ECOTROPHELIA EUROPE COMPETITION will be presented on Tuesday 6 October at the exhibition area of the International Food Exhibition in Milan, Feeding the Planet "Energy for Life".

This article first appeared on the website of the Confederation of Icelandic Industries, www.si.is, where you can get more information.

Signed a co-operation agreement on studies for foreign managers in the international fisheries sector at RU

The Open University of RU and Matís, in collaboration with the Association of Companies in the Fisheries Sector (SFS) and other university and research institutes in Iceland, has established comprehensive studies for foreign managers and specialists in the fisheries sector. Ari Kristinn Jónsson, Rector of Reykjavík University and Sveinn Margeirsson, CEO of Matís, signed a co-operation agreement on the establishment of the Iceland School of Fisheries at RU yesterday.

The Icelandic seafood industry is known for high quality products and responsible fishing. The Iceland School of Fisheries' goal is to share valuable knowledge of Icelandic experts in this field. The course will cover management in the fisheries sector, processing of marine products, marketing and the latest developments in technology and innovation in the fishing industry. Furthermore, fisheries management, regulations, research and monitoring in the fisheries sector will be discussed.

"At Reykjavík University, we have extensive experience of building international studies in areas where Icelanders have expertise. In the development of such studies, collaboration with leading Icelandic companies and institutions is very important and we are therefore very pleased with this agreement with Matís, "said Ari Kristinn Jónsson, Rector of RU. "We have already felt great interest from abroad and we also hope that Icelandic companies will benefit from inviting foreign customers and partners to Iceland School of Fisheries courses to gain expertise in a strong and sustainable fishing industry."

Sveinn Margeirsson, CEO of Matís, emphasizes that the co-operation platform between Matís and Reykjavík University fits in very well with Matís 'operations, as one of Matís' goals is to involve parties in the fisheries sector, whether in Iceland or abroad. In recent years, Matís has taken great strides in increasing foreign co-operation, and it is therefore a matter of great anticipation to participate with RU in building an international, strong management program for parties in the fisheries sector. "With this, we strengthen the knowledge of those who handle the important raw material that fish is and thus ensure increased quality that results in higher prices for the nations that fish," says Sveinn. 

The Iceland School of Fisheries will teach three-week courses this autumn and will include instructors from the Icelandic business community and academia. Speakers include Svein Margeirsson, CEO of Matís; Þór Sigfússon, managing director of Sjávarklasan; Guðbjörg H Guðmundsdóttir, project manager for innovation at Marel; Eggert Benedikt Guðmundsson, former CEO of Grandi; Daði Már Kristófersson, President of the School of Social Sciences at the University of Iceland and Bjarni Már Magnússon, Assistant Professor at the Faculty of Law at RU. Visits will also be made to Icelandic fisheries companies and institutions working in the field of fisheries.

For further information:

• Eiríkur Sigurðsson, Head of Marketing and Communications at RU, tel. +354 859 5117, e-mail eirikursig@hr.is
• Steinar B. Aðalbjörnsson, Marketing Director of Matís, tel. 858 5111, e-mail steinar@matis.is

The Fisheries Conference calls for a futuristic idea to strengthen the Icelandic fisheries sector and related industries. Prize money up to ISK 500 thousand is available.

If you're an inventor, think outside the box, please submit a futuristic idea. Individuals and / or companies can submit ideas or nominate others.
A good opportunity to present good ideas and the following prizes are awarded:

• Prize money will be awarded in the amount of ISK. 500 thous.
• The three best ideas are presented and given special recognition at the Fisheries Conference.
• The best ideas get a booth at the conference to present their ideas.
• More ideas will then be presented in a special conference issue of the Fisheries Conference.
• The 10 best creators get one for free at the conference.

At the Fisheries Conference 2015, there will be five presentations where older avant-garde ideas will be presented and, among other things, how far they have come in development.

The deadline for submitting applications is 1 October next.
 
More information on the conference website under the heading PRIZE

The World Seafood Congress (WSC) 2015 is about to end, but this time the conference is being held in Grimsby, England. At the end of each conference, it will be announced who will hold the next one, and it was just announced that WSC 2017 will be held in Reykjavík on September 10-14, 2017.

It is a great honor to host the WSC, but the conference is very large and draws people from all corners of the fishing industry and fishing, from wild fishing to aquaculture and everything in between. The conference will be attended by members of the fishing industry, fish processing companies, importers, exporters, people from educational institutions, companies and state-run institutions around the world.

Main theme

The main theme of the 2017 conference is growth in the blue bioeconomy, but the blue bioeconomy is a reference to the importance of the ocean where there are significant opportunities for growth, innovation, research, marketing with food safety, food security, sustainability and food integrity as a guiding principle.

Highlights:

• Innovation in the fisheries sector - new products and investment opportunities
• Food safety - a prerequisite for innovation in food production and international food trade
• Food integrity - the fight against fraud in food production and sales in the age of online shopping, food-related tourism and consumers' desire for traceability in food production

For further information, contact Sigrún Elsa Smáradóttir (858-5113) or Steinar B. Aðalbjörnsson (858-5111).

Conference website: www.wsc2017.com
Twitter: @ WSC_2017
Facebook: World Seafood Congress

Work has begun on a new international project for the utilization of grain in the Arctic. The project is funded by the Northern Periphery & Arctic Program and lasts for three years. Participants are from Iceland (Matís and the Agricultural University), Northern Norway, the Faroe Islands, Orkney and Newfoundland.

Training is available to companies

The aim of the project is to increase food production from domestic grain and find new ways to utilize the grain. The intention is also to increase the value of grain production and increase the number of jobs related to grain. Guidelines will be provided on how best to grow grain under different conditions, information on the grain market will be extracted and efforts will be made in the product development of baked goods and beverages in collaboration with companies.

Cross-border information sharing is a key element of the project. Companies in the baking and beverage industry are available to use a variety of information as well as courses and tutoring. Three Icelandic companies in the baking industry are invited to take part in courses and road guidance NOFIMA in Norway. This includes a product development course in the spring of 2016 and a course on marketing in the spring of 2017 as well as consulting during the period. NOFIMA has an advanced experimental bakery and extensive experience in the development of grain products. Beverage manufacturers can take advantage of Orkney's experience in the beverage industry.

Matís requests information from the companies that want to use information sharing in the project. Interested companies are also requested to participate in the courses, but they will be selected on the basis of their expected results. Companies must send information about interest and plans to Ólafur Reykdal at Matís ( olafur.reykdal@matis.is).