Author: admin

Seaweed extract improves carbohydrate metabolism in overweight and obese adults

Post author By admin
Post date 11/10/2021

Background: Obesity is characterized by chronic low-grade inflammation and associated with type 2 diabetes. Seaweed is one of the largest producers of biomass in the marine environment and is a rich arsenal of functional ingredients that may possess the potential to prevent type 2 diabetes.

Objective: The aim was to investigate the effects of seaweed extract on glucose metabolism and markers of inflammation in overweight and obese individuals.

Methods: Participants (N = 76, ≥40 years, body mass index ≥25 kg / m2) who volunteered for this 10- week randomized, controlled, doubly blinded intervention study, were randomized into an intervention group (seaweed extract, 3 capsules = 1200 mg / day) or a control group (placebo, 3 capsules / day). The extract derived from the brown seaweed bladder wrack (Fucus vesiculosus). At baseline and endpoint of the study, fasting samples were analyzed for blood glucose, insulin, inflammation markers, liver enzymes and creatinine (renal function).

Results: Drop out was 11.8% and not significantly different between groups. Fasting blood glucose and insulin were improved at the endpoint in the intervention group, but no changes were observed in the control group (corrected endpoint differences between groups: glucose = 0.61 mmol / L, P = 0.038; insulin = 0.72 μU / L, P = 0.038). Measures of inflammation, liver enzymes and renal function did not change significantly during the study.

Conclusion: Ingestion of seaweed extract over 10 weeks improves glucose metabolism without affecting measures of inflammation, liver function or renal function.

Peer-reviewed articles

Importance of being analogue: Female attitudes towards meat analogue containing rapeseed protein

Post author By admin
Post date 11/10/2021

With the fast rising population, the discussion focused around need for novel sustainable protein sources and meat replacement is also increasing. Meat analogues have already taken important place in this discussion with a fast growth of meat analogue industry. Rapeseed (or canola) is very promising alternative source of a novel protein on the plant-based market that can be used as a meat analogue ingredient. However, meat analogues containing rapeseed protein can only be successful if these products are acceptable to consumers. This study presents results of a cross-cultural study from five European countries on female consumers' attitudes towards meat analogue containing rapeseed protein, who are also regular meat consumers. The results suggest that consumers' attitude towards meat analogue was significantly influenced by the attitude towards its main ingredient, rapeseed protein. These effects were similar across investigated countries pointing to the fact that main ingredient of the meat analogue, rapeseed protein, defines and differentiates meat analogue delineating consumer acceptance. Nevertheless, consumers 'intention to substitute meat protein in the diet is another crucial component for forming consumers' attitudes towards meat analogues and their acceptance, while the effect of attitude towards using plant protein in food production was less prominent. The results advise that in order to make meat analogue more acceptable to meat consumers, the focus should be on the main meat analogue ingredient where the consumers' intention to substitute meat protein in the diet could boost or inhibit this acceptance.

Peer-reviewed articles

Basalt-Hosted Microbial Communities in the Subsurface of the Young Volcanic Island of Surtsey, Iceland

Post author By admin
Post date 11/10/2021

The island of Surtsey was formed in 1963–1967 on the offshore Icelandic volcanic rift zone. It offers a unique opportunity to study the subsurface biosphere in newly formed oceanic crust and an associated hydrothermal-seawater system, whose maximum temperature is currently above 120 ° C at about 100m below surface. Here, we present new insights into the diversity, distribution, and abundance of microorganisms in the subsurface of the island, 50years after its creation. Samples, including basaltic tuff drill cores and associated fluids acquired at successive depths as well as surface fumes from fumaroles, were collected during expedition 5059 of the International Continental Scientific Drilling Program specifically designed to collect microbiological samples. Results of this microbial survey are investigated with 16S rRNA gene amplicon sequencing and scanning electron microscopy. To distinguish endemic microbial taxa of subsurface rocks from potential contaminants present in the drilling fluid, we use both methodological and computational strategies. Our 16S rRNA gene analysis results expose diverse and distinct microbial communities in the drill cores and the borehole fluid samples, which harbor thermophiles in high abundance. Whereas some taxonomic lineages detected across these habitats remain uncharacterized (eg, Acetothermiia, Ammonifexales), our results highlight potential residents of the subsurface that could be identified at lower taxonomic rank such as Thermaerobacter, BRH-c8a (Desulfallas-Sporotomaculum), Thioalkalimicrobium, and Sulfurospirillum. Microscopy images reveal possible biotic structures attached to the basaltic substrate. Finally, microbial colonization of the newly formed basaltic crust and the metabolic potential are discussed on the basis of the data.

Reports

Near-infrared spectroscopy - State of knowledge about the use of NIR in the fishmeal industry

Post author By admin
Post date 04/10/2021

Published:

30/10/2021

Authors:

Marvin Ingi Einarsson

Supported by:

AVS

Near-infrared spectroscopy (NIR) is a technology that measures the absorption of chemical bonds in raw materials. It is which chemical bonds are in the raw material and in which wave field. This information can be used and compared with in vivo actual measurements and thus get a prediction for various aspects of raw materials. These include the chemical content of the raw material, the digestibility of nutrients, the composition of nutrients such as amino acids and fatty acids to name a few. The NIR device actually gives the fingerprint of the raw material.

This report discusses the use of NIR and highlights the state of knowledge. The process of making the NIR forecast model will be discussed, what to watch out for and keep in mind. Experiments are cited where NIR forecast models have been developed for various raw materials and animal species and the accuracy of such models has been assessed.
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Near-infrared spectroscopy (NIR) is a technology that measures the absorption of chemical bonds in materials. This information can be used and compared with in vivo actual measurements to get a prediction for various aspects of materials. This includes the chemical content of organic raw materials, the digestibility of nutrients through animals, the composition of amino acids and fatty acids to name a few.

This report discusses the use of NIR and highlights the state of knowledge. Covers the process of making a NIR model and the pros and cons of different methods. The report discusses existing research where NIR models have been developed for various raw materials and animal species and evaluates the accuracy of those models.

View report

School on Adding Value to Food Side Streams

Post author By admin
Post date 28/09/2021

Contact

Eva Margrét Jónudóttir

Project Manager

evamargret@matis.is

Matís, The University of Iceland and Institute of animal reproduction and food research (Polish academy of sciences) in Olsztyn are planning a 10-day course coached by professional tutors on adding value to food side streams. The Course will take place in Iceland, October 7-17, 2021.

The School on Adding Value to Food Side Streams will recruit talented students and young researchers to improve their entrepreneurial and managerial skills to solve complex challenges and enhance innovation.

Increase awareness: On social and environmental responsibility of food producers. And on ideas and opportunities on improving food side streams utilization
Building ideas: Team up with students and young professionals with diverse backgrounds and face the opportunities and challenges associated with valorisation of side streams in the food industry.
Concepts and Products Development: Apply venture creation methodology to develop new food concepts, products and start-up businesses.
Networking: Experience the melting pot of ideas with students and young entrepreneurs Soft skills and entrepreneurship training: Improve your entrepreneurial and managerial skills to solve complex multidisciplinary challenges and enhance innovation.

Introduction

Further information:

The Innovation, business creation and valorization of side streams of food production and food processing Bilateral Initiative benefits from Iceland, Liechtenstein and Norway through the EEA and Norway Grants. The aim of the project is to establish cooperation between institutions as well as improve the entrepreneurial culture, confidence and skills of graduate students and young scientists in Poland with a focus on the valorization of side streams in food production and food processing.

The EEA and Norway Grants represent the contribution of Iceland, Liechtenstein and Norway towards a green, competitive and inclusive Europe.

There are two overall objectives: reduction of economic and social disparities in Europe, and to strengthen bilateral relations between the donor countries and 15 EU countries in Central and Southern Europe and the Baltics. The three donor countries cooperate closely with the EU through the Agreement on the European Economic Area (EEA). The donors have provided € 3.3 billion through consecutive grant schemes between 1994 and 2014.

For the period 2014-2021, the EEA and Norway Grants amount to € 2.8 billion.

The EEA and Norway Grants scheme consists of two financial mechanisms. The EEA Grants are jointly funded by Iceland, Liechtenstein and Norway, whose contributions are based on their GDP. Norway Grants are financed solely by Norway.

News

Development of a molecular genetic method for parental analysis in Icelandic sheep

Post author By admin
Post date 28/09/2021

Contact

Sæmundur Sveinsson

Research Group Leader

saemundurs@matis.is

In its latest issue, Bændablaðið published an article about a newly published report by Sæmundur Sveinsson, director of genetic research at Matís, which dealt with parental analyzes in Icelandic sheep.

The report, entitled "Development of a Molecular Genetic Method for Parental Analysis in Icelandic Sheep", was published as a final product of a project of the same name, which was carried out in collaboration with Eyþór Einarsson, a sheep breeding consultant at the Agricultural Advisory Center and funded by the Agricultural Productivity Fund. The aim of the project was to test internationally recognized genetic markers in order to develop tools for parental analysis in Icelandic sheep. It is important for sheep breeding to have the opportunity to be able to confirm the pedigree of animals, both in terms of trusting pedigree data for the breeding work but also for research on genetic defects.

In an interview with Bændablaðið, Sæmundur says that there are hopes that with this diagnostic tool it will be possible to systematically reduce serious genetic defects in sheep, such as those that cause book crises - which is a disease that causes malformations in the development of limbs in lambs.

Bændablaðið's coverage of the project can be read in its entirety here: Parental diagnoses in sheep are most useful in the fight against hereditary sheep diseases.

The report referred to is available on Matís' website here: Development of a molecular genetic method for parental analysis in Icelandic sheep.

News

Nordic Salmon workshop

Post author By admin
Post date 28/09/2021

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

A workshop on salmon farming was held on 27 October Ölfus Cluster, Hafnarberg 1, 815 Þorlákshöfn.

The topics of the workshop were:

Future feed preparation for salmon farming
Future response to lice problems in marine fires
Cultivation of juveniles in a controlled environment on land (RAS)

The agenda of the meeting has been attached to the agenda here:

New development in sea- and salmon louse

Lumpfish genetic research: Dr. Ólöf Dóra Bartels Jónsdóttir, Iceland
Fish welfare to prevent sea lice issues: Esbern Patursson, Faroes Islands
Dispersion of sea lice, connection between farms and economic cost: Tróndur Kragesteen, Faroe Islands
Salmon lice biology, Sussie Dalvin, Norway

Feed: New sources and optimal composition for different environments

Special feed production from pelagic production, Sigurjón Arason, Iceland
Salmon Feed: Turid Mørkøre, Norway
Kalle Sinisalo: Research scientist, Finland
Challenges in feed production for salmon in the future, Gunnar Örn Kristjánsson, Iceland

Production of large smolts in hatcheries

Large smolts production: Sigurdur Petursson, Iceland
- Construction of a juvenile farm at Rifos and Kopasker, Jónatan Þórðarson, Large Smolt
- Large Smolt RAS - Design and Development: Line Topp Olsen, Denmark

About the meeting:

The meeting is open to anyone who is interested in salmon farming and wants to get to know the main things that are happening regarding its topics. There has been a lot of discussion about land-based farming, but the cultivation of juveniles is partly land-based farming, where placement in sea cages is shortened but the length of controlled farming on land. It is part of the fight against salmon / fish lice, for example.

Refreshments will be offered at the meeting and payment for ISK will be expected. 3,000. The meeting will be held in English.

The agenda of the meeting is outlined below.

All interested are welcome!

The Nordic Salmon Workshop in Thorlakshofn 27^th of October at 08:30

A workshop on salmon farming will be held on October 27 at Ölfus Cluster, Hafnarberg 1, 815 Þorlákshöfn. The meeting starts at 08:30 and ends at 17:00 the same day.

The workshop subjects:

Salmon feed: new sources and optimal composition for different environments
New development in sea- and salmon louse
Production of large smolts in hatcheries

Salmon feed will be a very dynamic area of research and development in the future. With feed requirements of salmon growing in extreme environmental conditions, such as low temperature, are not fully understood. Furthermore, technical solution to minimize movements of fish in sea cage during the coldest periods in winter could improve conditions of fish during the coldest months
Several options already exist for chemically treating salmon lice in sea cages. However, there are two main problems associated with treating lice in such a way. Firstly, there are negative environmental impacts and secondly, lice can and have developed resistance to many of the available chemicals currently being used
There has been a growing interest in land-based salmon farming under more controlled environment. Large smolt farming is a land-based farming, with longer growing time ashore and shorter in ONP, reducing risk in farming with higher cost. Reducing lead time in sea also enables producers to reduce the spread in biomass throughout the year. This may be one of the most sustainable ways of maximizing utilization of licenses.

The meeting is open to anybody interested in salmon farming. Included are refreshments at the meeting and reception at Lax-inn in Reykjavík after the meeting. The cost is ISK 3,000.

The meeting will be in English.

Registration

The board

Gunnar Thordarson, Matís, Isafjordur, Iceland
Björgolfur Hávardsson, NCE Seafood Innovation Cluster AS Norway
Gunnvør á Norði and Jóhanna Lava Kötlum, Fiskaaling, Faroe Islands
Kurt Buchmann, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, Denmark
Niels Henrik Henriksen, The Danish Aquaculture Organization, Aarhus, Denmark
Marko Koivuneva, Finnish Fish Farmers' Association, Helsinki, Finland.

Instituions participating

Matís ohf. - Gunnar Thordarson (Iceland)
Björgolfur Hávardsson, NCE Seafood Innovation Cluster AS Norway
Fiskaaling - Gunnvør á Norði and Jóhanna Lava Kötlum - (Faroe Islands)
University of Copenhagen, Department of Veterinary and Animal Sciences, Frederiksberg - Kurt Buchmann (Denmark)
The Danish Aquaculture Organization, Aarhus - Henrik Henriksen (Denmark)
Finnish Fish Farmers' Association, Helsinki - Marko Koivuneva (Finland
Ölfus Cluster - Páll Marvin Jónsson

News

Growth and innovation in Icelandic food production

Post author By admin
Post date 27/09/2021

A total of eighteen new projects were initiated by entrepreneurs, companies, universities and institutions in collaboration with Matís from the Food Fund. The projects focus on increased value creation, sustainability and competitiveness and include the production of meat, vegetables, fruit, salted fish, roe deer, redfish, protein processing, astaxanthin rich fish oil, cereals, seaweed in feed, rapid brewing, rapid digestion, on Icelandic fish, food labeling and environmentally friendly food packaging.

One of the main roles of Matvælarannsókna Íslands (Matís) is to support innovation in the Icelandic food and biotechnology industry, and Matís is currently working on 120 research and development projects in collaboration with companies and institutions across the country. The government's direct funding to Matís to carry out its role, research and innovation in the field of food for the benefit of the economy, however, is the same in ISK terms as when Matís was founded in 2007. This certainly limits Matís' ability and potential to collaborate with small , as a large domestic enterprise and sprout and formulate practical projects.

Matís and partners in 18 projects that received funding from the Food Fund this year.

The success of Matís and our partners in the recent allocation by the Food Fund of development and innovation grants for the production and processing of food and by-products from Icelandic agricultural and marine products is therefore to be welcomed. It is thanks to this great result of tireless work and the great ambition of Matís employees to support innovation in Icelandic food production. Matís employees involved in these research and innovation projects are proud to have the opportunity to work with forward-looking companies, institutions and entrepreneurs in shaping the future, ensuring food security and promoting increased value creation and improved public health. The following is a brief overview and information about the 18 projects that Matís is connected to and received a foothold in the Food Fund this month, as well as our partners in the projects.

Meat production cycle economy (Kelda). Co-operation between Norðlenski in Akureyri and Matís. The main goal of the project is to improve the production and handling of raw materials for the Icelandic meat industry. The project is about researching the possibilities for increased utilization and value creation of by-products from slaughterhouses and meat processing that are currently underused in Iceland. The by-products of slaughterhouses and meat processing plants are numerous, such as various offal, blood, cuts and bones and are an excellent source of nutrients to name a few.
Fiber-rich and healthy skin? Pesticides, heavy metals and nutrients in the external and internal burden of Icelandic and imported vegetables and fruits. (Kelda).Collaboration between the Faculty of Food and Nutrition, University of Iceland and Matís. The Reykjavík Horticultural Farmers' Sales Association believes that the project will be useful to horticultural farmers in Iceland, and that the Reykjavík Agricultural Advisory Center will also be involved in the project. The aim of the project is twofold: a) To demonstrate the uniqueness of Icelandic vegetables in terms of pesticide residues compared to imported vegetables. b) To increase the consumption of underutilized by-products - peel and bark. The external burden of vegetables and fruits is often high in fiber and healthy, and therefore increased consumption can not only have a positive environmental impact through the utilization of underutilized by-products but also have a positive effect on Icelanders' public health.
Seaweed and good bacteria in aquaculture (Kelda). Collaboration between Fóðurverksmiðjan Laxá in Akureyri, Þörungaverksmiðjan Thorverk, Þörungaklaustur in Reykhólasveit and Matís. The aim of the project is to develop feed supplements with bioactive properties from lactic acid fermented seaweed for aquaculture.
Salted fish for the future (Kelda). Collaboration between Þorbjörn and Vísir in Grindavík, Faculty of Food and Nutrition, University of Iceland and Matís. The aim of the project is to develop and the best production process for the dehydration of salted fish with a view to exporting finished consumer goods and thus achieve increased added value.
Challenges when packing vegetables (Kelda). Partners are the Association of Horticultural Farmers, the Horticultural Farmers' Sales Association in Reykjavík and Matís. The Association of Southern Municipalities will also be involved in the project. The objectives of the project are to: a) Give an overview of options for packing vegetables. b) Investigate the shelf life and quality of vegetables for different packaging in Icelandic conditions. c) Give an overview of the impact of packaging on the environment and human health. d) Carry out calculations for horticultural farmers on the carbon footprint of vegetables with regard to packaging.
Nutrients from the brewing streams of brewing (Kelda). Collaboration between Ölgerðin in Reykjavík and Matís. The aim of the project is to utilize by-products that are created during brewing and create value from them. The rate resulting from malting (heating to get rid of fermentable sugars from the grain) is rich in protein and hemicellulose. In the project, bioactive polysaccharides will be processed from the fast with the help of enzymes. In addition, protein will be processed from the raw material and tested in fish feed.
CRISP-FISH: Rapid redfish species analysis (Kelda). Collaboration between Útgerðarfélag Reykvíkingar, Brims in Reykjavík and Matís. Three types of redfish are important in our exports to foreign markets, redfish, deep redfish and small redfish. Of these species, redfish are the most valuable and it can be said that we have a dominant market position because 85% of the world catch comes from Iceland. Cheap redfish products from Asia threaten our markets, and although genetic methods are available and necessary to distinguish between species, they are time-consuming and only carried out in specialized equipment laboratories and by trained people. The aim of the project is to develop rapid genetic methods for species analysis of different redfish species.
Improved processing processes for sea-freezing redfish (Kelda). Collaboration between Útgerðarfélag Reykvíkingar, Faculty of Food and Nutrition, University of Iceland and Matís. The aim of the project is to find ways to use vertical plate freezers to freeze redfish in sea processing. The possibility of utilizing this equipment would lead to increased processing efficiency and flexibility, but freezing is often a bottleneck in seawater processing of redfish as it is not possible to fully utilize the freezing capacity of vessels.
New solutions for food labeling (Kelda). Collaboration between the Association of Small Food Producers, Hugsjár in Reykjavík and Matís. The aim of the project is to develop new solutions for food labeling in accordance with regulatory provisions, and thus promote that they are as accurate and safe as possible. The project's products will be new solutions for food producers; detailed instructions (webbook) on food labeling (nutritional value, content descriptions, additives and shelf life) as well as a software solution that works with the ÍSGEM database when calculating nutritional value based on a recipe. The solutions are labor-saving for food producers, especially small producers.
Utilization of eggs (Kelda). Collaboration between Arctic fish in Ísafjörður, Marine Collagen in Grindavík Marine Research Institute, University of Iceland and Matís. The main goal of the project is to investigate the utilization possibilities of egg yolks for gelatin and collagen production. Today, the grayling eggs are used for caviar production and the grayling after roe collection is often frozen for human consumption. Food markets for frozen grayling have been very volatile, so it is of great value to find more utilization possibilities for both grayling and erysipelas.
Mannakorn - Better barley with improved methods (Kelda). Collaboration between the Agricultural University of Iceland in Hvanneyri and Matís. In addition, there is co-operation with barley farmers around the country in the search for the best varieties of barley. The aim of the project is to find the varieties of varieties that are suitable for Icelandic conditions that achieve satisfactory maturity and quality so that they can be cultivated in an efficient manner.
Mannakorn - Oats and quality maximization (Kelda). Collaboration between the Agricultural University of Iceland in Hvanneyri, the Agricultural Advisory Center, Líflands in Reykjavík, Sandhólsbændir in Skaftárhreppur and Matís. The main goal of the project is to lay the foundation for a new sector in grain farming in Iceland, oat farming. Oats are a novelty in Icelandic grain farming, a farming industry that is breaking children's shoes in Iceland. Oats have been little studied in this country and breeding for Icelandic conditions has not been practiced. Oats are farmed in Iceland, however, but there is a significant improvement in the scope and quality of that crop.
More environmentally friendly food packaging (Kelda). Cooperation between Tempra in Hafnarfjörður, Sæplast and ITUB Iceland in Dalvík, Samherji in Akureyri, Arnarlax in Bíldudalur, the University of Iceland and Matís. The aim of the project is to develop lighter and more environmentally friendly packaging for the export of fresh fish products.
Value in the processing water of catfish processing (Kelda). Collaboration between Brims in Reykjavík, Vísir and Þorbjörn in Grindavík, Samherji in Akureyri and Matís. The aim of the project is to develop valuable products from protein in processing water from catfish processing. The amount and properties of proteins in water from different processing equipment will be mapped, taking into account raw materials, equipment settings, etc. It will be assessed whether it is possible to reduce protein loss and methods developed to collect and process this side raw material for human consumption.
The effect of the renewal of the Icelandic fishing fleet on the carbon footprint of products (Kelda). Collaboration between Vinnslustöðin and Leo Seafood in the Westman Islands, Skinney Þinganes in Höfn in Hornafjörður, Síldarvinnslan in Neskaupstaður, Fisk Seafood and Versinn Vísindagarður in Sauðarkrókur, Hraðfrystihús Gunnvarar in Hnífsdalur, Brims, SFS, Canada and ISI Foods in Reykjavík, ICE, Salti Matís. The aim of the project is to carry out a life cycle analysis of Icelandic fish products derived from the catches of several trawlers that have come to Iceland in recent years, in order to assess the impact of fleet renewal on the carbon footprint of the products.
Protein quality changes in the processing of cod and redfish products (Kelda). Collaboration between Vísir in Grindavík, Brims in Reykjavík, the Faculty of Food and Nutrition, University of Iceland and Matís. The aim of the project is to investigate the effect of light salting and salted fish processing on the quality of protein in cod products as well as the effect of freezing and cold storage on the quality of protein in redfish products. The aim is to gain a better understanding of the effects of these processing processes on protein in seafood and how to maintain the consistent quality of the proteins in terms of properties and bioactivity throughout the value chain, from fishing to consumers.
Red Gold (Product). Collaboration between Síldarvinnslan in Neskaupstaður, the Faculty of Food and Nutrition, University of Iceland and Matís. The main goal of the project is to complete astaxanthin-rich fish oil from redfish that arrives on land as extra raw material or by-catch from pelagic fisheries. Red-edged tributaries will be collected during the processing of mackerel in SVN's fish processing plant with new collection equipment. After collection, three different processing methods will be used in the production of astaxanthin-rich fish oil. Erythema contains a large amount of polyunsaturated fatty acids as well as the antioxidant astaxanthin, which makes it sought after in further processing.
Sea Gold (Product). The collaboration between Slippinn and Samherji in Akureyri and Matís. The aim of the project is to develop solutions to obtain a stable and correct quality of catfish products during mechanical bleeding and washing on board processing vessels.

Matís congratulates all those involved in the above-mentioned innovation projects on the grant and that the collaboration returns the results, products and knowledge needed to further strengthen Icelandic food production throughout the country. Matís came up with other applications to the Food Fund this year that did not get off to a good start this time, but will hopefully, after improvements, become projects later. However, it is clear that there is a lot of good ideas and great growth and innovation power among start-ups, small and large companies across the country who are looking for knowledge from Matís in the development and innovation of food and by-products. Matís will continue to do its important work in supporting innovation within the Icelandic food sector with expertise, equipment and facilities.

Reports