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Matís uses various equipment and tools to work on research and development projects, such as a single microwave oven that the company has had significantly modified for product development. The equipment is used to check the heating or boiling of food.

This is very valuable equipment because major changes have been made to the microwave oven. Matís researchers use thermometers, so-called crystal sensors, which are connected to the food and are inside the oven.

This way you can measure the condition of the food. Control equipment has also been added to make the best use of the microwave in research.

Recently, two articles by Matís staff appeared in prestigious foreign scientific journals. On the one hand, there is an article on the subcooling of char and on the other hand, there is an article on the shelf life and stability of fish powder.

An article published in the 3rd issue of the International Journal of Food Engineering 2007 discusses the shelf life of char stored in different conditions and emphasizes overcooling. The article is entitled Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets. The main author of the article is Huynh Nguyen Duy Bao from Vietnam, and the co-authors are Sigurjón Arason and Kristín Anna Þórarinsdóttir from Matís.

Bao was a student at the University of Iceland's Fisheries School in the winter of 2004-5 and worked on a project on this subject under the guidance of Sigurjón and Kristín Anna. According to Sigurjón, research on the effects of subcooling in Iceland has mainly focused on marine fish such as cod, but char was chosen in the aforementioned Bao project, as this fish is more similar to the fish species caught in Vietnam.  Read the article

Another recently published article in the Journal of Aquatic Food Product Technology discusses studies on the shelf life and stability of a protein-rich fish powder made from saithe and intended for human consumption. The article is entitled “Stability of Fish Powder Made from Saithe (Pollachius virens) as Measured by Lipid Oxidation and Functional Properties, ”and its main author is Margrét Bragadóttir, who worked for IFL for a long time, but other authors are Eyjólfur Reynisson, Sigurjón Arason and Kristín Anna Þórarinsdóttir, who all work for Matís.  Read the article 

As many people know, Icelanders produce a lot of fishmeal, especially from pelagic fish species such as capelin, blue whiting and herring, but there is also a considerable amount of extra raw material that comes from fish processing, such as cuts and ridges. Fishmeal has so far been mainly used in animal feed, but there has long been interest in investigating whether and how a larger proportion of this raw material could be used for human consumption, as a raw material called extra raw material is rich in protein and fat. 

In this connection, it may be mentioned that Matís' subsidiary, Iceprótein ehf, which operates in Sauðárkrókur, is now researching how extra raw materials from cod can be used to produce high-quality proteins.

Hafnar is trying to raise Icelandic lambs on angelica. The aim is to investigate how high the taste quality is in raising lambs on strong vegetation instead of traditional summer work. Matís (Matvælarannsóknir Íslands) intends to investigate the effect of angelica grazing on the taste of lamb.

The project is initiated by Halla Steinólfsdóttir and Guðmundur Gíslason, sheep farmers at Ytri-Fagradalur in Skarðsströnd. They plan to raise a certain number of lambs in a grazing area with angelica. For comparison, other lambs will be placed in pasture and on farmland. The aim is to raise angelica to be applied to the lambs before slaughter and to start production of lamb meat based on this method. If the project yields positive results, the aim is to start selling lamb meat based on such uniqueness.

Angelica is considered a good herb

Angelica was previously considered a budding remedy and was also considered a remedy for all. Now the interest in this herb is resurfacing as people become more aware of the substances it puts into it. Angelica has been used to flavor food and is considered a good herb. Therefore, it is interesting to look at what it means in the taste quality of meat to raise lambs in part on angelica before slaughter.

Research in this country has shown that lambs raised in different conditions before slaughter give a different taste. It is also known from abroad that it is possible to raise lambs before slaughter under different conditions and thereby create a certain uniqueness through the sale and marketing of meat.

Matís researches the taste of the meat

At Matís, the effect of angelica grazing on the taste of the meat will be examined. It will be examined whether it is possible to detect differences in the taste and texture of the meat after grazing / feeding. In the case of significant differences, all aspects of sensory evaluation will be examined, such as taste, smell, appearance and texture. Then it becomes clear what the difference is, such as whether it is a side dish. Matís has specially designed facilities for sensory evaluation according to international standards. Matís also has a sensory evaluation group that is specially trained for different sensory evaluation tests.

The project is carried out in collaboration with the Agricultural University of Iceland and Búnaðarsamtök Vesturlands.

Bændablaðið's news about the angel lambs.

Matís participates in research on the ecosystem of the reservoir in Skaftárkötlar and oversees the sampling of its microbial flora. It is hoped that unknown species of micro-organisms (bacteria) can be found that can be further studied and used in biotechnology. The ice cap over the lagoon is about 300 meters thick and the lagoon about 100 meters deep and requires a special smelting drill to get through the ice cap.

For the past two summers, extensive research has been carried out in the Skaftár boilers at Vatnajökull. This is a collaborative project of several domestic and foreign companies and institutions, including Matís, the National Energy Authority, the Icelandic Meteorological Office, the Institute of Earth Sciences, the University of Hawaii and Montana State University, where Þorsteinn Þorsteinsson at the National Energy Authority has supervised the project.

Last year, measurements were made and drilled into the western Skaftár boiler and the important experience of that trip was used this year when drilling in the eastern boiler. The research expedition took place from 1 to 9 June and measurements were made on the eastern Skaftár boiler and Árni Rafn Rúnarsson, an employee of Matís microbial research, took part in the expedition and supervised sampling for research on the microbial flora of the reservoir. The expedition was extremely successful as the improved Vatnamælingar (OS) smelting drill was used and drilled into the boiler in two places, with good results.

300 meter thick ice cave

The ice shelf turned out to be about 300 meters thick and the lagoon in the boiler under the ice shelf measured about 100 meters deep. In addition, a new sample was used and samples were taken at different depths from the boiler for microbial and chemical measurements. As the lagoon is under the ice shelf of the glacier, this is a unique situation where such water under a glacier is very rare and there is a very isolated and well-preserved ecosystem.

The intention is to make the most of molecular molecular methods for the analysis of the microbial flora of the boiler, and it is even to be expected that there will be previously unknown types of microorganisms that can be further studied and used in biotechnology.

What are microorganisms. See more at Science website of the University of Iceland.

Matís (Matvælarannsóknir Íslands) has opened a database on the chemical content of food. The database, called ÍSGEM, contains information on substances in about 900 foods in Iceland.

Among other things, you can get information on proteins, fats, carbohydrates, water, energy, vitamins, minerals and undesirable substances such as mercury, lead, cadmium and arsenic.

You can view the ÍSGEM database here.

Dried fish is a very healthy food, light, nutritious and rich in protein, according to a new study by Matís on dried fish as a healthy food. It turns out that dried fish is a rich protein source with 80-85% protein content.

Dried fish is always made from new and fresh ingredients and is almost exclusively caught on line, so it is ensured that it suffers as little damage as possible on the way to land. Such a fishing method meets the best conditions for environmentally friendly fishing.

Dried fish, made from catfish, haddock, cod, blue whiting and halibut, has long been one of the main foods of Icelanders. The drying stored nutrients well and made it possible to store and have them on offer all year round when food supply fluctuated according to the season. In recent times, it has been a tradition to eat dried fish in the dry season. It has also been consumed as a snack in homes and as a packed lunch during summer holidays. Total production and sales have been around 200-250 tons per year.

It has become increasingly clear that fish protein is important in terms of hygiene. For example, fresh haddock has a 17-19% protein content, while haddock dried fish has a 75-80% protein content. It is estimated that a healthy adult needs 0.75 g of protein per kg of body weight. Therefore, a man weighing 70 kg needs 53 g of protein per day. To get this amount from dried fish, he needs to eat over 66 g. A woman weighing 55 kg needs 41 g of protein a day, or 51 g of dried fish.

Dried fish is therefore suitable for those who seek to get additional protein from their diet, such as for people who do mountaineering or sports and fitness. Furthermore, it has been found that the salt content is somewhat higher in dried fish that is dried indoors than fish that is dried outdoors. However, the salt content of the product can be controlled and it is therefore easy to control such use. Trace elements (elements) are well within the recommended daily allowance, except selenium. The amount of selenium in 100 g is three times the recommended daily dose but is not considered harmful in any way.

Therefore, Matís' research shows that dried fish fulfills all the conditions as a good protein source.

You can view the chemical content of dried fish in ÍSGEM (Icelandic database on the chemical content of food) here.

The project is funded by the AVS Fisheries Research Fund.

Matís report on dried fish (Research results).

Icelanders are taking part in a comprehensive pan-Nordic survey of people's attitudes in Europe towards health claims on food. The results of the survey will be used in connection with a new regulation on health claims in food that is currently coming into force within the European Union. Matís (Icelandic Food Research) is conducting another survey in Iceland.

The survey, which is electronic and funded by the so-called NICe fund, covers about 2,500 people in Iceland. It has been decided to extend the deadline for people to submit answers until mid-July due to the pressure that has arisen due to the great interest of people in Europe in participating in the survey on the Internet.

There is a growing trend for food to be labeled with so-called health claims. There may be claims about the nutritional content of foods, such as low-fat, cholesterol-free, low-calorie, and the effects of consuming individual foods on the health of consumers. The aim of the survey is to examine people's attitudes towards health claims and how they understand different health claims on food.

The results of the survey will be presented in all countries, as well as food companies, consumer organizations and authorities. It is not clear when the survey will take effect in Iceland, but assertions are still being collected that go on the so-called positive list of the regulation, ie. list of permissible assertions.