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The goal of SeaCH4NGE was to find seaweed that can reduce methane emissions from cattle. This report contains detailed results from this project. Brief summary of results: In vitro analysis (Hohenheim gas test and Rusitec) showed that seaweed reduced total gas production, methane production and methane concentration for three types of seaweed compared to TMR (control sample). The greatest decrease was seen in Asparagopsis taxiformis. Algae samples showed little degradation in the rumen compared to other common ruminant feeds. In-vivo studies: No significant effect on methane production was observed when cattle were fed a mixture of seaweed, nor when dairy cows were fed a brown algae mixture. By giving a small amount of red algae (A. taxiformis) together with brown algae, a slight decrease in methane production could be seen. Quality and safety - milk and meat: Samples were analyzed for heavy metals, minerals and iodine. The content of seaweed did not have a negative effect as the toxic elements As, Cd, Hg and Pb were either not present or in very low amounts. Seaweed (all three mixtures) affected the iodine concentration, which increased. Sensory evaluation: The seaweed treatment affected the taste of butter and UHT milk, but this did not affect whether the products were considered better or worse. No difference in taste was found in beef.
This report is closed until 31.12.2023.

This report is closed

The project is a continuation of the project "Seaweed as feed supplement for dairy cows - increased use and quality?" with the main aim of investigating whether it would be possible to increase the productivity of dairy cows by feeding seaweed and to investigate the chemical content and quality of the milk. Also, whether it would be possible to use seaweed as a source of minerals, for example for organic feed that could lead to a new product such as iodine-rich milk and therefore stimulate innovation in cattle breeding.
In this project, special emphasis was placed on examining individual samples of milk and whether algae administration as part of cow feed had an effect on heavy metals, minerals, eg iodine, in the milk.
The greatest effect was on the iodine concentration of the milk.

This report was prepared for Ásta Þórisdóttir at the County Workshop for her Food Fund project Forest system - Weeds or underutilized food resource. Measurements were made of nutrients and contaminants in the forest system. Disciplines and other information were reviewed with regard to the utilization of the forest system for human consumption and other utilization. 

It was found that the leaves and roots of the forest system contain various nutrients and the foreign substances mycotoxins and heavy metals were not measurable or below the regulatory limit. A review of scientific articles revealed that the forest system contains the substance deoxypodopilotoxin (DOP), which has a cancer-cell-inhibiting effect. This substance is at the highest concentration in the roots of the forest system and limits the use of the plant for human consumption. Forest systems should not be consumed in large quantities. The use of the plant in textiles, packaging, paper and building materials could be examined. The report summarizes conclusions and recommendations. 

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This work was carried out for Ásta Þórisdóttir as a part of her project on utilization of cow parsley. Analysis of selected nutrients and food contaminants were carried out. Information on cow parsley in scientific articles was studied. The nutrient content was reported. Mycotoxins and heavy metals were not detected or below the maximum limits set in regulation. The existence of the active compound deoxypodopylotoxin (DOP) in cow parsley was reported in the literature. This compound has antitumor activity which is not preferable for foods. Therefore, cow parsley should not be consumed in large amounts, particularly the roots which have the highest concentration. The utilization of cow parsley for textile, packaging, paper-like material and construction material should be studied. The report includes conclusions and recommendations. 

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This report presents the results of an experiment performed by Matis ohf. for ISF, represented by Martin Rimbach.

Skýrslan er lokuð / This report is closed

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Unique position of foods from Icelandic agriculture - Nutrients and food contaminants

The project summarized data on the chemical content of food from Icelandic agriculture, highlighting the uniqueness and importance of domestic production. Chemical content refers to nutrients, contaminants and antioxidants. The aim of the project was to make knowledge of the uniqueness of food from Icelandic agriculture accessible in terms of chemical content. The benefit is that it will be possible to strengthen the image of domestic agriculture based on the uniqueness of food production. Marketing and promotional activities will take advantage of the results. Domestic production is strengthening in the consumer market.

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Data on chemical composition of Icelandic foods from agriculture were collected to evaluate the special position and importance of the domestic production. Nutrients, antioxidants and contaminants in foods were covered. The purpose was to make knowledge on the special position of domestic agricultural foods available. It was expected that the image of Icelandic agriculture would be improved based on the special position of domestic foods. The information is useful as a marketing tool and will be regarded as positive by consumers.

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With the increasing population growth and awareness of the environmental impact of world food production, the need for the development of new ingredients has also increased. At the same time, the food industry continues to strive to meet consumer demands for the quality and nutritional value of food. Based on this, it has been examined whether biotechnology can be used to develop protein-rich ingredients in food and thereby meet the growing demand for increased sustainability and wholesomeness of food.

The FUNGITIME project developed a variety of foods containing the so-called ABUNDA® mushroom protein, which is produced by the company 3F-BIO in the UK. The ABUNDA® protein mass also contains various nutrients, fiber, vitamins and minerals. The aim of the project was to develop foods that have excellent nutritional properties while meeting other major consumer requirements. 

Matís' role in FUNGITIME was to develop pasta products with ABUNDA® mushroom protein. Two prototypes were successfully developed and tested by trained sensory judges. On the one hand, it was a traditional pasta recipe where a certain percentage of flour was replaced by ABUNDA®. However, a pasta recipe was developed that is suitable for those who prefer a vegetarian diet. It can be difficult to develop pasta in this way, but some properties of the pasta dough, such as adhesion and elasticity, change considerably when the recipe is changed in this way. 

Consumer surveys revealed little knowledge of consumers about fungal proteins but a strong willingness to try new products that are produced in a more sustainable way. In addition, consumers want more products without all the additives that are often used when producing substitute products that are supposed to mimic original products. Therefore, the aim of the project was to use no additives in this development of pasta. 

It is expected that the use of ABUNDA® mushroom protein in foods will have several benefits. The protein is of high quality but the production cost is nevertheless low and the production is largely sustainable. The protein mass is also healthy, high in fiber and suitable for vegetarians and greengrocers. 

FUNGITIME, funded by the European Union through EIT Food, was a collaboration between several European food producers and research institutes, ie. 3F BIO and Frito-Lay in the UK, AZTI, Angulas Aguinaga and Angulas Aguinaga Research Center in Spain, Fraunhofer IVV in Germany and Matís in Iceland.

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Due to growing world population and the increasing awareness of environmental impact of food chain, the development of new food ingredients from alternative sources is emerging as a global challenge. Besides, consumer demand of products that fulfill their nutrition needs is also a key for the food industry. In this sense, fungal biotechnology could become a driver for food ingredient production, especially for protein production that could fulfill both challenges, the environmental impact, and maintaining, or even increasing nutritional value and consumer acceptance. In order to assure that the designed products meet consumer expectations, consumer attitudes and acceptance were considered from the development to the validation of these food products. 

The aim of the FUNGITIME project was to develop food products with ABUNDA® mycoprotein, with optimal nutri-physiological properties and having high consumer acceptance. ABUNDA® mycoprotein is produced by 3F-BIO in UK. The role of MATIS in Fungitime was to develop pasta products that would be cooked and taste like traditional pasta while offering more protein, more fiber and lower glycemic index to appease the health-minded pasta consumers. The aim was to develop pasta product solutions for different market channels: as a wholesome choice. Furthermore, the role of Matís was to study consumers' expectations regarding ABUNDA mycoprotein.

Two different prototypes of ABUNDA® pasta were developed and tested by trained sensory panelists and by consumers in comparison to traditional pasta. Consumer insights were integrated into the development process, evaluating the result of the designs. By this, it was also possible to study consumers attitudes and knowledge towards alternative protein sources, like the mycoproteins. The application of the pasta in a real situation, pasta specialized restaurant, showed that it might be worthwhile to introduce Pasta ABUNDA® as a more environmentally friendly or sustainable product on the menu if it was to benefit the sale. Main results of the study on consumer expectations showed that mycoprotein products were not very known by the participants. After introduction to the ABUNDA mycoproteins, the participants expressed interest in trying and felt positive towards the more sustainable products and would be willing to try the products.

FUNGITIME, funded by EIT Food, was a fruitful collaboration between European food producers and research institutes, ie 3F BIO and Frito-Lay in UK, AZTI, Angulas Aguinaga and Angulas Aguinaga Research Center in Spain, Fraunhofer in Germany, and Matís Iceland.

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