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The utilization of extra white fish products, especially cod, in Iceland has attracted deserved attention in Norway.

It is estimated that about a third of the Norwegian catch is discarded at the same time as catch quotas are generally declining and it is therefore urgent for the Norwegian fishing industry to look for ways to fully utilize the catch.

In the latest issue of Norwegian fish processing plants, Norwegian Seafood, An article by Sigurjón Arason, chief engineer at Matís and professor at the University of Iceland, can be found on the success that Icelanders have achieved in value creation and improved utilization of fish. But Matís has played a major role in product development for "extra products" in addition to which the company has contributed to better utilization through education for fish processing companies and small boat owners. Matís has also collaborated well with companies in the field of technical solutions for fish processing with the aim of maximizing utilization.

The article states that Icelandic products such as fish oil, dried cod tongues and various products made from cod liver have attracted attention. After all, products made from canned cod and roe were exported for over 72 million euros or a total of 18,000 tonnes in 2011 and products made from cod heads were exported for 50 million euros in the same year. Matís, in collaboration with companies in Iceland and abroad, has played a major role in the development of many new products that now create export value for Icelanders and are considered by representatives Norwegian Seafood that Norwegians can assimilate much of what Icelanders are doing in this field.

Here you can read the whole article, in Norwegian.

For further information Sigurjón Arason, chief engineer at Matís.

Matís has published an annual report on pollution monitoring in seafood, fish oil and feed. The report presents the results of chemical analyzes of undesirable substances in important marine products, but the project is part of a continuous monitoring project that is funded by the Ministry of Industry and Innovation and has been ongoing since 2003.

In 2012, emphasis was placed on measuring so-called fluorinated alkanes (PFC) and this is the second time that these substances are measured in Icelandic seafood. The following substances were also measured in marine products intended for human consumption as well as products for the fishmeal and flour industries: dioxins, dioxin-like PCBs and pointer PCBs, flame retardants (PBDEs), metals and 12 different pesticides (insects and plant toxins). The only PFC substance found was PFOSA in two samples, but the concentration was low. As in previous years of monitoring, small amounts of undesirable substances were generally measured in Icelandic seafood in 2012. Despite the change in maximum levels for dioxins, DL-PCBs and NDL-PCBs (EU Regulation No. 1259/2011), all samples of marine products for human consumption are below maximum levels. EU for persistent organic pollutants and heavy metals.

Undesirable substances in seafood products - results from the Icelandic marine monitoring activities in the year 2012.

The data collected year after year in this project is used to build an increasingly accurate database on the state of Icelandic marine products with regard to pollutants. The report is in English and is accessible on Matís' website so that it can be used by producers, exporters, the government and others to promote the safety and wholesomeness of Icelandic fish products.

The results of measurements of fishmeal and fish oil for feed preparation confirm the need to closely monitor the levels of undesirable substances, not least persistent organic pollutants such as dioxins, PCBs and pesticides in these products at different times of the year. The concentration of the persistent substances depends on the nutritional status of the pelagic fish stocks from which the products are processed and reaches its peak during the spawning season. Previous reports have shown that the levels of dioxins and dioxin-like PCBs as well as individual pesticides stop exceeding the EU's permitted levels. This is especially true for blue whiting products.

The authors of the report are Sophie Jensen, Hrönn Ólína Jörundsdóttir, Natasa Desnica, Þuríður Ragnarsdóttir and Helga Gunnlaugsdóttir. Project manager is Helga Gunnlaugsdóttir.

For further information Helga Gunnlaugsdóttir.

Sandeel is a highly sought-after fish in European markets and in many respects the conditions for sandeel farming in Iceland are good.

Studies on sandeel feed have been scarce so far, but feed costs typically amount to 50 - 60% of production costs in sandeel farming. Matís has participated in several projects related to sandeel farming under the leadership of Akvaplan Niva in Iceland.

The projects have been supported by the AVS Fund, the Rannís Technology Development Fund and the European Union under the synonym MAXIMUS. Matís' participation has mostly revolved around the best feed in sandeel farming, but in addition, Matís has been involved in genetic research on the Icelandic fish stock.

The research has been carried out in the research facilities of Hólar University in Verin in Sauðárkrókur, Silfurstjörnan in Öxarfjörður and at the company Rodecan in Spain.

In the first study, which was carried out in Verin á Sauðárkrókur, an attempt was made to find the best ratio of protein and fat in growth feed for sandeel. The main results of that study were that it was most cost-effective to use a feed that contained 42.5% protein and 25% fat. At the time of the study, it was common for the protein content of sandeel feed to be 50 - 55% and the fat content to be approx. 12%. These results showed that the cost of raw materials in growth feed could be significantly reduced, or by 12%, and it can be concluded that a change in feed in accordance with these results will reduce the production cost of sand eels by 6%. The results of this study were the basis of Erik Leksnes' master's project and have also been published in an article in a peer-reviewed journal (Aquaculture, 2012, (350-353), 75-81).

In order to determine whether these changes in the feed affected the quality of the production, a sensory evaluation of the products was performed and it was found that when the protein was reduced from 50% to 42.5%, no significant difference was found in the quality of the products. which ends up increasing the mold taste in the product.

The results of this study are currently being tested in a study by the Sandecrop company Rodecan in Spain to verify that the same results as were achieved in the study at Verin can be achieved in large-scale production in a farm.

The next project was to study the reaction of sandeel to the use of different protein raw materials in plant feed with a view to reducing the use of fishmeal. Feed was compared with different fishmeal, where the fishmeal was replaced with a mixture of vegetable flour.

First, screening was carried out in a study at Verin, where feeds with different contents of fishmeal (58%, 46% and 33%) were compared, but instead of the reduction in fishmeal, a mixture of vegetable protein raw materials was used. The results of the study indicated that it was possible to reduce the proportion of fishmeal by 12 percentage points in the feed without it having any effect on growth or feed utilization.

To look at this in more detail, an experiment is currently underway at Silfurstjörnan in Öxarfjörður and more steps in the use of fishmeal are being tested. The results of that study show that 33% fishmeal in feed provides as good growth and feed utilization as feed with a higher fishmeal content. By reducing the share of fishmeal from 58% of the feed to 33%, the cost of raw materials in the feed is reduced by 20% and thus the production cost by 10%.

Feed for all the research was produced by Fóðurverksmiðjan Laxá hf.

The overall result of these studies is that it is possible to significantly reduce the production costs of sandeel farming, by changing the composition of the feed given, without affecting the production or quality of products. Based on current raw material prices, the results show that the production cost can be reduced by 15 - 20 percent compared to using the feed that most sandeel producers are using today.

For further information Jón Árnason project manager at Matís.

University of Iceland and Matís ohf. made an agreement today on extensive collaboration in the field of teaching and research. Kristín Ingólfsdóttir, Rector of the University of Iceland and Sveinn Margeirsson, CEO of Matís, signed the agreement.

The agreement lays the foundation for further strengthening of theoretical and practical education in the field of food research and food safety, as well as co-operation in other areas of teaching and research. The agreement is an important step in the formal collaboration of Matís ohf. and the University of Iceland on the sharing of resources, research infrastructure and human resources. It includes the intention to be at the forefront of the fields of study covered by the agreement.

At the same time, a special agreement was made between the Faculty of Food and Nutrition at the University of Iceland and Matís on collaboration in teaching and research.

The University of Iceland and Matís have had a successful collaboration for a long time on teaching, but Matís employees have traditionally taught at the University of Iceland and will continue to do so. Both parties have built up extensive knowledge in food science, biotechnology, genetics and other disciplines. For example, employees who work at both Matís and the University of Iceland have published almost 90 scientific articles in peer-reviewed journals in the past. three years and during the same period, 10 students have defended their doctoral dissertations and 15 master's students graduate where the projects have been carried out in collaboration between Matís and the University of Iceland. Today, eight doctoral students and 19 master's students at the University of Iceland are working on their research projects with Matís. In addition, Matís and UI have applied for and are together in several international projects.

It is important to share this knowledge in connection with innovation and increased value creation in food production in Iceland.

Matís is a leader in Iceland in research in the field of food production and food safety. Matís' policy is to strengthen the competitiveness of Icelandic products and the economy, improve public health, ensure food security and sustainable use of the environment through research, innovation and services in the fields of food, biotechnology and genetic engineering. In order to implement its policy, it is necessary for Matís to work in collaboration with the University of Iceland on teaching and training students.

The University of Iceland has formulated a strategy for the year 2016, where emphasis is placed on doctoral studies, excellent research and teaching, as well as emphasis on collaboration with institutions and companies such as Matís ohf. The University of Iceland conducts extensive research and teaching in the fields of study that Matís ohf. deals with, especially at the level of the school's health sciences, engineering and natural sciences.

The main points of the agreement between the University of Iceland and Matís ohf. are:

• Strengthen the theoretical and practical education of university students in the fields covered by the agreement.
• Increase research in the fields of food science, food engineering, biotechnology and food safety and also be at the forefront of innovation in these fields.
• Be a leader in selected fields of expertise and have a professional uniqueness in order to attract students and scholars on an international level.
• Ensure that the quality of the research of the Parties is comparable to that of the best in the international arena.
• Utilize opportunities for joint venture of equipment for the benefit of joint projects.
• Increase the number of undergraduate and graduate students in the fields of study of the agreement.

In addition, the parties will seek to link the activities of the Institute of Research Centers at the University of Iceland and the offices of Matís ohf. outside Reykjavík.

Further information is provided by Kristín Ingólfsdóttir, Rector of the University of Iceland and Sveinn Margeirsson, CEO of Matís.

At an open meeting on the importance of long-term research in the food industry, held by Matís in collaboration with PepsiCo, it was stated that large foreign companies, such as PepsiCo., Are starting to look to Iceland in search of food science students to work with them on research.

According to Dr. Gregory Yep of PepsiCo's food industry in general is facing the fact that too few food scientists have graduated in recent years to meet the demand for expertise in the industry. Recordings from the meeting can be found below.

In Iceland, the trend was in the same direction, but with the concerted efforts of Matís and the University of Iceland, the development has been resisted to some extent, but the collaboration has resulted in an ambitious master's program at the University of Iceland. In addition, Matís has invited students at all levels of university to work on research within the company, thus giving students the opportunity to work on real projects in both academic and work-related ways.

The collaboration has resulted in top scientists in the field of food science, and many of them have started working for Matís during and after their studies. There are also many examples of employees and former students at Matís being offered jobs at other companies, due to their knowledge and skills that they acquired in the internship. The results of this collaboration in the form of innovations and value additions for food and food-related products have led to Icelandic food scientists being really in demand, as well as Icelandic ingenuity in the field of food science.

For further information Steinar B. Aðalbjörnsson, marketing director of Matís.

More Matís videos can be found at Youtube area Matís.

Matís ohf. in collaboration with Íslenska matorka ehf. and the University of Iceland have started experimental breeding of invertebrates to produce cheap protein for animal feed production. This is the larva of the Black Soldier Fly.

The project is part of increasing the competitiveness of aquaculture in Iceland by using underutilized raw materials and energy to produce cheap quality proteins.

In many places, organic waste and decay are generated, which are sometimes buried with the associated costs, but could be used as food for certain larvae in a natural cycle. The larvae's eggs were imported from experimental breeding partners from Germany.

The flies live at high temperatures and will not be able to thrive outdoors in Iceland due to low temperatures. The biology of the fly is such that the fly itself does not have a mouth and does not feed and is not equipped with any sting that other organisms can sting. The only purpose of an adult fly is to reproduce. The larva is very nutritious and contains about 42% protein and 35% fat which makes it suitable as a feed raw material.

Studies have shown a high appetite in these larvae, but their food intake is in the range of 50-95%. The experiment, which is supervised by Matís' experts, has been underway for more than two weeks, and in short, the larvae have reached the pupal stage, which is the final stage before they are used as feed raw material. But to maintain the cycle, some pupae will be allowed to turn into flies to lay eggs. All this takes place in isolation under controlled conditions. Finally, experiments are underway with the feeding of larval meal on char.

For further information, contact Jón Árnason and Stefán Freyr Björnsson at Matís.