News

A new web application for calculating nutritional values

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Á vefsíðu Matís er nú boðið upp á vefforrit til að reikna næringargildi matvæla út frá uppskrift. Forritið sækir upplýsingar í ÍSGEM gagnagrunn Matís en það auðveldar útreikninga á næringargildinu.

Vefforritið var unnið í verkefninu New solutions in the work of food labeling en það var styrkt af Matvælasjóði. Verkefnið var unnið í samstarfi við Samtök smáframleiðenda matvæla / Beint frá býli. Matís hefur unnið með samtökunum mörg undanfarin ár og því var ljóst að þörf var á því að auðvelda vinnuna við merkingar matvæla. Vefforritið á að flýta fyrir og einfalda vinnuna við merkingar matvælanna þar sem bæði er hægt að vinna með ÍSGEM gögn og eignin gögn. Mjög mikilvægt er fyrir smáframleiðendur að halda vel utan um upplýsingar um öll hráefni. Vefforritinu fylgir ítarleg handbók um notkun forritsins og aðrar upplýsingar sem þarf á að halda við merkingar matvæla. Forritunarvinna var unnin af fyrirtækinu Hugsjá ehf.

Vefforritið má nálgast here.

News

Green steps in Matís' operation

It is gratifying to report that the first Green step has been achieved at Matís. The implementation of Green Steps in Matís' operations began at the beginning of 2022, and the first step was approved by the Environment Agency last Thursday, March 16.  

The green steps are a total of five steps. Steps 1-4 are grouped into seven categories, each of which has a different number of actions to fulfill. The last step, step 5, concerns only the environmental management of the workplace, divided into six elements and actions.  

The implementation of Green Steps at Matís does not only extend to our headquarters in Reykjavík, but all establishments must participate, in all categories and functions.

In step 1, we are starting a journey towards more environmentally friendly advantages, thinking and actions regarding Matís' operations. For example, the home ownership association needs to be informed about this journey, but it is also key to introduce the requirements of the steps to purchasing partners, storekeepers, cleaners/cleaning companies, the kitchen as well as all other establishments and staff.  

The requirements of the steps are, among other things, that procurement partners always trade products, i.e. there are some advantages that have environmental certification. In this connection, it is important to know well the certification marks that are recognized and under strict quality standards.  

The goal of Green Steps is to:  

  • Reduce the negative environmental impact of Matís' operations 
  • Promote the environmental awareness of staff 
  • Increase the well-being of staff and improve the working environment  
  • Reduce operating costs 
  • Implement priorities in environmental matters 
  • Actions in environmental matters are visible

The Green Steps team at Matís consists of the following passionate minds: Ásta Heiðrún Pétursdóttir, Anna Berg Samúelsdóttir, Birgir Örn Smárason, Eva Margrét Jónudóttir, Laura Malinauskaite and Justine Vanhalst.

News

Colonization of microorganisms at Surtsey and Fimmvörðuháls volcanoes

Comparison of microbial communities from atmosphere and lava from two different active volcanic areas in Iceland, Surtsey and Fimmvörðuhálsi.

Aurelien Daussin, PhD student at Matís, has had a scientific article published in the journal Microorganisms (MDPI). The article is entitled "Comparison of Atmospheric and Lithospheric Culturable Bacterial Communities from Two Dissimilar Active Volcanic Sites, Surtsey Island and Fimmvörðuháls Mountain in Iceland". Matís instructors and staff Pauline Vannier and Viggó Þór Marteinsson are also co-authors of the article.

The aim of the study was to evaluate and compare the diversity of culturable microbial communities in lava at two different Icelandic volcanoes, on the island of Surtsey and on Fimmvörðuhálsi, and investigate their origin. Air and lava samples were collected in 2018-2019 from both volcanic areas. The main results showed that the origin of most of the culturable microorganisms in the lava lumps came from the local environment (85%), while others have traveled far.

You can read the entire article here.

News

Matís in collaboration with the Cawthron Institute in New Zealand

New Zealand and Iceland are islands whose populations are strongly shaped by their proximity to the ocean. Both nations are highly dependent on the ocean, and the sustainable use of marine resources is therefore important for the survival and economy of the nations.

Last week, three Matís employees visited New Zealand, CEO Oddur Már Gunnarsson, Rósa Jónsdóttir project manager and Sophie Jensen, project manager, to take part in the workshop "Algal research and opportunities". The workshop was organized by Cawthron Institute which is one of New Zealand's largest scientific institutes with a special focus on environmental issues. Participants included representatives from New Zealand stakeholders such as NewFish, AgriSea, Plant & Food Research and Scion Research. International guests who attended the workshop were from the Kelp Forest Foundation, RISE, SAMS, Nordic Seafarm, Ghent University, UiT, Blu3, Nofima and Universidad de Los Lagos.
The goal of the workshop was to establish joint research and commercial projects with a focus on the production and utilization of algae.

On February 28, 2023, Oddur Már Gunnarsson, CEO of Matís, and Volker Kuntzsch, CEO, wrote Cawthron Institute under a partnership agreement. The aim of the agreement is to establish a cooperation platform between Iceland and New Zealand in the field of research related to marine resources. The collaboration will support the development of knowledge and the promotion of research, from idea to market. Increased cooperation and mutual support will strengthen Matís and the Cawthron Institute to strengthen the blue bioeconomy.

Workshop in Nelson (Fairfield house) – Algal research and opportunities Downunder- Day 2
Oddr together with more satisfied participants visiting Sanford Bioactives in Blenheim – Day 3
Matís CEO Oddur Már Gunnarsson and Cawthron Institute CEO Volker Kuntzsch sign a partnership agreement here.

News

Importance of new protein sources for salmon farming worldwide

Jónas Rúnar Viðarsson, director of value creation at Matís, is currently present North Atlantic Seafood forum (NASF), in Bergen Norway.

Similar to 200 miles on mbl.is report today, Jónas talks about how important new protein sources are for growing feed production for salmon farming.

At the conference, Jónas presented the SYLFEED project that Matís is working on, and the goal of the project is to develop and design a value chain for the production of protein from forest products. Imports of protein for use in feed amount to 70% in Europe and the product of the SYLFEED project will be used as a high quality protein in fish feed in order to stem the levels of these increasing imports.

In his talk, Jónas also covered new proteins from microalgae, protozoa and insects.

Read the news on mbl.is here.

Find out more about the SYLFEED project here:

News

Analysis of the nutritional value and utilization rate of lamb meat

Similar to The farmer's newspaper reported in its latest issue that Matís is now working on accurately analyzing the nutritional value and utilization ratio of lamb meat and lamb carcass by-products.

Measurements of nutrients are carried out on meat, offal and organs. The focus is on the measurements of protein and fat, which determine the energy value, but measurements of water, the total amount of minerals and selected vitamins and minerals are also carried out.

The project is extensive and provides invaluable information on the nutritional value of each individual piece of meat. With new data, it will be possible to improve cost and margin calculations during processing and product price estimation.

Read the full articles, here.

Find out more about the project here:

News

Fish and coffee

Páll Gunnar Pálsson, a food scientist and former employee at Matís, recently launched the website Fish and coffee. There, the policy will be to maintain informative articles about fishing, processing and the effect of marine products.

Páll Gunnar has over the years put together a number of manuals on food processing of various kinds and is a wealth of knowledge on these topics. The website is accessible at fishurogkaffi.is.

News

Extended accreditation of Matís microbiology laboratory

The Microbiology team in Reykjavík has been using MALDI-TOF technology (matrix assisted laser desorption ionization-time of flight mass spectrometry) for years to research and analyse a vast number of microbial strains.

Recently our Swedac accreditation has expanded to allow the accredited use of the MALDI-TOF biotyper to confirm Listeria monocytogenes.  The technology allows the laboratory to confirm Listeria monocytogenes and this is therefore a significant step forward in the speed of species identification of living bacteria. The aim is to expand the laboratory's accreditation to use this rapid technology for species identification of more disease-causing bacteria, and that process is well advanced.

Further information:

Basic Principles of Matrix-assisted laser desorption-ionization time-of-flight mass spectrometry

News

Saltfish past and present

Kolbrún Sveinsdóttir, project manager at Matís, is a guest on Matvælin, Matís' podcast show. The show covers a wide range of topics when it comes to saltfish, its history and culture.

Kolbrún tells us about the projects that Matís has worked on in relation to the saltfish and what got her interested in that work. The common misconception that salted fish should be very salty is discussed and it is predicted why fully salted fish products are one of the most valuable export products for us Icelanders, but salted fish is not popular here at home.

Should salted fish be to Icelanders what Parma ham is to Italians, and what needs to happen to make salted fish more popular among the people of Iceland?

Don't miss this episode. Listen to the full episode here:

Moderator: Hildur Ýr Thráinsdóttir

The partners of the project are: Íslandstofa, Icelandic saltfish producers, Club of chefs, Møreforsking AS.

The project is funded by: AG-Fisk (Arbejdsgruppen for Fiskerisamarbejdet) organized by the Nordic Council of Ministers, AVS Research Fund.

News

Re-certification of the equal pay system

Contact

Marta Gall Jörgensen

Human Resource Manager

marta@matis.is

Last January, we did an audit of Matís' equal pay system, but Matís was first certified in January 2020, and we have therefore worked according to an equal pay system for three years. This is the first time a re-certification audit has been carried out on the Matís equal pay system and we are happy to announce that the Matís equal pay system has now received a new certification that it meets the requirements of the standard ÍST 85:2012, in accordance with Article 7. regulation no. 1030/2017, on certification of equal pay systems of companies and institutions based on the standard ÍST 85, cf. provisions of law no. 150/2020, on equal status and equal rights of the sexes. 

EN