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Matís offers its employees a transport contract which means that they are paid to use environmentally friendly means of transport on their way to and from work.

This spring, Matís employees were given the opportunity to sign a transport contract and receive payment from the company for walking, cycling or taking buses to and from work. The company pays the same amount as the bus pass costs per month, whether the employee uses a bus or chooses another environmentally friendly mode of transport.

"The project just went really well. There were many more people involved in this than we expected. About 100 people work at Matís and about 45 people participated, so this is just a very good participation rate," said Jón Haukur Arnarsson, human resources manager at Matís.

Jón says that the benefits for the company are various, although the direct financial benefits may not be obvious.
"The main benefit is happy staff, and it manifests itself in many ways, for example, it saves time for people, they have taken out their gym and don't have to go to a gym after they get home." Many studies have shown that the number of sick days decreases with health promotion, and that is of course a direct benefit for the company," said Jón Haukur.

Jón Haukur says that transport contracts will continue to be offered at Matís, but the idea originally came from the Ministry for the Environment. Information was received there that since then many other ministries and government agencies have adopted the same approach.

News from www.ruv.is.

For further information Jón Haukur Arnarsson.

Sales of cod for domestic consumption are much higher so far this year than in the whole of 2008. Fréttablaðið had fun news about this and an interview with Gunnþórunn Einarsdóttir at Matís and with Svein Kjartansson at Fylgifiskar.

The news can be seen by clicking here.

For further information Gunnþórunn Einarsdóttir at Matís.

The course is about the composition, fatigue, taste quality, peculiarities and properties of raw materials for food processing and products from Icelandic animal husbandry. Taken from national and international research and development materials in recent decades as well as laws and regulations.

At the end of the course, students will have an overview of meat and milk production and the main processing methods and products in Iceland. Also what characterizes them and makes them special based on composition, taste quality and based on traditions and conditions in Iceland. Students will also be familiar with food safety and the management of important control points in production and meat and dairy products. Finally, students will know what it takes to start a small food or home production business and what it takes and how to apply for a health license. They also get an overview of product design, product development, business plan preparation, packaging selection and packaging labeling in connection with small-scale food production based on specialties, local conditions, traditions and culture.

Further information about the course can be found here and at Guðjón Þorkelsson division manager at Matís.

A Nordic conference on sensory evaluation, held in Iceland in May 2010, will be held in Denmark this time. The conference is primarily intended for professionals and scientists who work with sensory evaluation and consumers, in product development and marketing of consumer products.

The Nordic Workshop in Sensory Science - focus on sensory professionalism
The topic of the conference is professionalism, innovations in the field of sensory evaluation and the use of sensory evaluation in the food industry. Among other things, it will discuss how sensory properties affect the experience, how consumers' choices can be predicted, the use of different rating scales in sensory evaluation and consumer research, processing and new rapid sensory evaluation methods.

Aðalheiður Ólafsdóttir, Matís 'director of sensory evaluation, will give a talk on training people in sensory evaluation, and Emilía Martinsdóttir, Matís' professional director, will be on the conference's preparation and science committee.

More information about the conference can be found on the website www.sensorik.dk. Registration takes place until September 1 on the aforementioned website.

Leaflet about the conference is here.

Due to numerous requests, RÚV has now decided to re-air the Edda Award-winning episode Fagur Fiskur, which has enjoyed tremendous popularity recently. winter.

The shows are shown on Sunday evenings at 18:25 on RÚV. You can view the episodes and recipes at www.fagurfiskur.is.

It is called a food factory when a facility for various food processing has been prepared, which has received a permit from the competent authorities for the operation.

The facilities can vary from one workshop to another, but what they all have in common is that there is a wide range of food processing equipment and tools and other facilities that the processing requires. Users receive training on the equipment and free access to the production of the products that are possible with regard to facilities and equipment and issued licenses by the health authorities.

The food factories regularly hold courses on the production and processing of various products as well as courses on internal control. Matís food factories are in Flúðir and á Harbor in Hornafjörður.

Further information about Matarsmiðjan á Höfn can be found in a new brochure here.

Further information about Matís' establishments and Matarsmiðjur can be found here.

Wednesday, August 17, 2011, at 15:30 Mon. Kristín Líf Valtýsdóttir hold a master's lecture at the Faculty of Industrial Engineering, Mechanical Engineering and Computer Science (IVT) at the University of Iceland on their project. The master's lecture will be held in Matís' presentation in room 312

 Supervisors: Sigurjón Arason, Halldór Pálsson and Björn Margeirsson

Examiner: Gunnar stefánsson

Abstract
The aim of this project was to investigate the effects of different pre-cooling methods and the redesign of packaging on the temperature control of fresh fish products. Inadequate temperature control in the cooling chain of fresh fish products from producer to buyer has a negative effect on the quality of the products and it is therefore preferable to pre-cool fish products quickly and safely down to the storage temperature before packaging. Thermal insulation of packaging limits heat transfer from the environment to the product. Heat distribution in fish was mapped for different pre-cooling methods and heat transfer models were used to redesign foam plastic packaging (EPS). The results of pre-cooling experiments were temperature profiles that serve as guidelines for successful pre-cooling. Thermal insulation of packages was improved by increasing the radius of curvature and thereby thickening the corners. Thus, the original EPS box was improved with the help of computerized heat transfer models. Experiments with fresh fish with prototypes and later the new redesigned box showed improved thermal insulation. The end result is that by pre-cooling the product down to the storage temperature and by using improved packaging, the quality and value of fish products can be significantly increased.

 Further information is provided by Kristín Líf Valtýsdóttir. kristinlif@matis.is

As has been stated recently, it is forbidden to sell any kind of food, cakes, cookies or jam, which is produced in an uncertified kitchen, and it is the food legislation that stipulates this.

Matís operates Matarsmiðjar in several places in the country and all Matísmiðjar Matís kitchens are certified and licensed by the health inspectorate of each area.

Matarsmiðjar Matís offers individuals, entrepreneurs and small businesses the opportunity to engage in product development and start small-scale food production for a small rent. In this way, they save on investments in expensive equipment right from the start of operations. This provides a unique opportunity to continue testing oneself both in production and in the market. Special emphasis is placed on development in connection with local food and food tourism services.

Matís food factories are in Flúðir, Höfn in Hornafjörður and Egilsstaðir. Further information about Matís' Food Workshops can be found here.

Trans fatty acids should disappear in Icelandic food within a few months, says Ólafur Reykdal, food scientist and project manager at Matís.

From next Monday, it will be forbidden to market foods that contain more than two grams of trans fatty acids in every hundred grams of total fat. The trans fatty acids are mainly found in snacks, biscuits and deep-fried foods, but their consumption is considered to increase the risk of cardiovascular disease.

This is what Ólafur Reykdal, food scientist and project manager at Matís, says in an interview in a news item on Station 2. The interview can be seen here.

For further information Ólafur.

A survey of Icelanders' attitudes and consumption of fish began on 12 June and ended on 14 July. The survey, which is funded by the Icelandic Research Center, reached people aged 18-80 and was conducted online.

Participation invitations were sent to 4000 people who were randomly selected from the National Registry and the person in question was invited to take part in the survey. Participation in the survey did not live up to expectations, but great prizes were on offer for lucky participants.

Icelanders' fish consumption has long been the highest in the Nordic countries, and it has been linked to longevity and good health in Iceland. However, research has shown that fish consumption has fallen sharply in recent years, especially among young people.

The research is a joint project of the Icelandic Research Center, the University of Iceland and Matís.

Winners were drawn today and the winners are listed below. To get the prizes, please contact Dagnýja at 422-5179, weekdays between 9 and 15.

	Winnings:	Winner's code:
Hotel Rangá	Suite and breakfast for 2	NVYGD
World Class	Access for 2 to the bathhouse	BUGDU
Dill Restaurant	Out to dinner for 2	IAEQT
Noatún	10,000 credit	NSUKM
Gallery fish	2 x Out to eat for 2	DCEPI NQXPP
The fish market	Out to lunch	HINVK