Category: News

Sveinn Margeirsson, along with other Matís employees, was recently interviewed by the Confederation of Icelandic Industries, More jobs - better jobs. In the paper, Sveinn states, among other things, that the opportunities in Iceland lie in utilizing clean nature to create healthy food with positive properties.

In the interview, Sveinn got to the heart of the matter when SA asked what is needed to create more and better
jobs? "Value creation is the key to that. Matís' goal is to increase the value of what the country and the tickets produce and apply knowledge to that end. "

Offensive in the fishing industry

Matís collaborates extensively with Icelandic fisheries companies. "We are on the floor with them and on board the ships. The companies perceive that we have knowledge that they can use and want to use ", says Sigurjón
Arason, chief engineer. "For example, it is possible to use slugs that have been thrown into the sea for a short time. If it comes ashore fresh enough, the organic matter that can be used in pharmaceuticals, fatty acids and fertilizers can be reduced. "

The interviews can be found here.

It is well known that great progress has been made in cereal cultivation in Iceland due to the initiative of farmers and progress in cultivation. Cultivation experiments and grain breeding of the Agricultural University of Iceland and its predecessors are very important here. Icelandic grain has become important in feeding and it has also been increasingly used for human consumption.

Farmers get higher prices for food grains than feed grains and it is therefore one way to increase farmers' income to have access to the most diverse markets for the grain. Increased processing of grain in scattered settlements can increase employment and special mention should be made of the tourism industry. The market for food for tourists is growing and farmers can take advantage of it.

Iceland is on the northern border of the cereal belt, so it is natural to ask whether Icelandic barley is sufficiently mature for utilization in the food industry. Various tests have been performed on the production of food from Icelandic barley and they have given positive results. Chemical measurements of Icelandic barley have also shown that its composition is normal and the starch content is high.

Interest in domestic products clearly grew in the wake of the banking crisis. There was considerable interest in food from Icelandic barley. The National Association of Master Bakers advocated the use of barley for bread making and a considerable number of bakeries offered barley bread. Kornax competed for barley bread and that was part of the interest. The largest bakery in the country, Myllan, marketed new barley bread from Eyrarbúið and it goes by the name Eyrarbrauð. The use of domestic cereals in the baking industry has now declined somewhat, so there is reason to encourage the development of food products from domestic cereals.

New project

Work is now underway on two Nordic cereals projects aimed at increasing the value of cereal production and boosting employment in rural areas in the Arctic. Particular attention is paid to increased regional production of grain for food production. Matís will manage these projects, but there will be extensive collaboration with the Agricultural University of Iceland. The Agricultural University's grain breeding was of great importance for the acquisition of partners in other countries. In addition to the University of Agriculture, participants from northern Norway and the Faroe Islands will take part in the project. The co-operation has been expanded beyond the Nordic countries and will involve parties in Orkney and Newfoundland.

The first project is funded by the Nordic-Atlantic Co-operation (NORA). The project will delve into the seams of grain production conditions in each country, varieties will be tested, guidelines will be compiled and quality issues will be examined. The second project is a preliminary project that aims to prepare a large project on the production of food from grain.

In the projects, barley will be given priority, but work will also be done with wheat, oats and rye, as appropriate in each country. The projects are expected to open up new possibilities related to grain and increase its processing for grain farmers and companies. Domestic grain should replace imported grain in as many areas as possible, and thus local production options are utilized for the benefit of rural areas. Domestic grain should gain a foothold in underutilized markets and new markets. The baking industry is an underutilized market as a lot of grain is imported for that industry.

It is believed that grain cultivation can increase significantly in Iceland. In the Orkney Islands, grain farming is also practiced with great success, albeit on a small scale. In the Faroe Islands, grain farming has been dormant for 50 years, although the Faroe Islands are located about 300 km south of the grain farming area in the south of Iceland. In northern Norway, grain is grown in areas far north of Iceland. It is therefore clear that the conditions for grain cultivation are very different among the partners in the project. One of the main purposes of the projects is to increase co-operation between the countries and to share knowledge and experience between the parties.  

What kind of utilization?

Barley is a versatile grain and is suitable as a raw material in a variety of foods. In particular, there are a variety of baking products such as bread, flat cakes, biscuits, crispbread and cakes. Barley like any other grain can be suitable for breakfast cereals. Finally, malted barley is one of the most important ingredients in alcoholic beverages. In recent years, however, barley has been used unmalted in beer, but then it is based on enzyme technology. Small breweries in Iceland have not yet utilized domestic barley properly.

There are great opportunities within the baking industry to utilize barley. Barley, however, forms a weaker gluten network than wheat in traditional bakery products, and therefore barley and flour must be mixed in such products. However, barley has certain health benefits beyond wheat and it is important to make the barley a bigger niche. These healthy properties of barley are mainly high levels of fiber and beta-glucans, which lower blood cholesterol and reduce blood sugar fluctuations. This has now been officially recognized by the fact that barley health claims are allowed on food packaging under a new regulation. This is of great importance to the food industry and can be the driving force behind the greatly increased use of barley in food production.

Opportunities in rural areas

The flow of tourists to Iceland has been growing rapidly in recent years. It is believed that the number of tourists will continue to increase and it will be necessary to direct them to as many parts of the country as possible. Hundreds of thousands of tourists need a lot of food and many of them are interested in trying local food. This is therefore an ideal opportunity for parties in scattered settlements to increase food production. Rental small-scale production can be mentioned, and small food companies can expand their operations.

Contact us

The projects mentioned above are based on close collaboration with grain farmers and companies and parties who want to produce food from domestic grain. In the initial stages, this mainly involves the collection of information and, subsequently, the dissemination of practical information on the utilization of grain. As a result, it is hoped that a variety of productions will become a reality. It can be assumed that the main development areas will be the South (under the Eyjafjöll mountains and uplands), Fljótsdalshérað, Vesturland, Skagafjörður and Eyjafjörður. Grain farmers and companies interested in food production from domestic grain and co-operation in projects are requested to contact Ólaf Reykdal at Matís. Parties do not have to be within the areas mentioned above.   

For further information Ólafur Reykdal.

The food factory in Flúðir has great facilities for all those who are interested in producing all kinds of food. It is well equipped and offers all the main processing methods. In connection with Matís, there is good access to specialists who can guide individuals in their production. Ingunn Jónsdóttir, station manager at Flúðir, answered some questions about the food factory.

Who is Matarsmiðjan for?

"The food workshop is intended for all those who want to come and take a good idea to the next level. It is an ideal opportunity for entrepreneurs who are always getting ideas but need help and conditions to get them started, but it can be a good idea if the entrepreneur needs to start by setting up a predatory production kitchen. "

Who has been the most used to the food factory?

"Individuals, small businesses and small producers. Bringing the product to the food factory is the beginning. Individuals who have tourism and want to sell, for example, home-made jams have also come here. Then they come and rent the facility for maybe four days but add the thirteenth month in income. "

"We support small producers and entrepreneurs and help them make a salable product. We can offer a variety of assistance, but Matís has a full house of specialists and the perfect equipment for research. We can also offer sensory evaluation, where the product is tasted and its properties are evaluated by a special sensory evaluation group. This can give the entrepreneur an idea of whether he has a salable product in hand or whether it needs to make some improvements. "

Have products produced in Flúðir returned to stores?

"Yes, since the turn of the year, for example, two products have returned to the market. On the one hand, the drink B.OKAY and meat broth sold to restaurants and production kitchens. Other products that have been developed and marketed include jam, sandwiches, pesto, lupine extract, candy, processed vegetables and dried vegetables to name a few. "

But why does Matís run Matarsmiðja?

"The food factory in Flúðir is run in collaboration with the municipalities in the uplands of Árnessýsla and promotes job creation at home in the district at the same time as it promotes food security in Iceland. One of Matís' goals is to promote public health, and we do this through the Food Workshops, where the emphasis is on producing quality products. Matís' other goal is to improve food safety, and we do this by inviting people to process our products here. This all leads to increased value creation, which is also one of Matís' goals. The food factory itself is run without profit and the small rent that has to be paid for access to it really only goes to keep the operating costs down. "

"We want to encourage everyone who has an idea to come and try it out. The same person does not have to be a commodity producer. It is enough to have an idea that is willing to work on. "

For further information, please contact:

Ingunn Jónsdóttir and information can also be found on Matarsmiðjan's website in Flúðir:

• www.matis.is/um-matis-ohf/starfsstodvar-matis/fludir/
• www.facebook.com/MatarsmidjanLocalFoodInovatorsCenters

A food factory can be defined as a building, which is intended for food processing of some kind and has the required permits from municipal inspectors to allow food to be produced in the building. In order to obtain this permit, it must be ensured that pollution does not bother neighbors, sewers are in order, drinking water is safe and waste is disposed of in accordance with conditions, to name but a few. 

The production in food factories can be divided into two parts, wet processing and dry processing. Fish, meat and vegetable processing falls under wet processing, but for example grain milling, baking and packaging under dry processing. In meat and fish processing, there is a requirement that the temperature of the raw material during processing does not exceed certain limits. In order for it to be feasible in a manageable way, the processing space must be kept cool. Receipt of raw materials for processing must be acceptable, refrigerated products are refrigerated, frozen in a freezer and dried in a dry matter warehouse. If heating, boiling or baking is part of the product's manufacturing process, it must also be possible to cool the product appropriately. The storage of a finished product can be in different ways, depending on the nature of each product. The most sensitive are those products which, after production, are ready for consumption, without prior heating. Care must be taken to ensure that one product is transmitted to another and that the storage temperature is in accordance with the requirements.

Hygiene in the food factories is very important and therefore a cleaning plan must be made for the premises and all equipment, in addition to which it is necessary to record which cleaning agents are used and how. Whether it is wet or dry processing, it must be possible to clean floors, walls, equipment and the furniture in the processing space.

The use and purpose of each space must be clear and therefore drawings of the premises must be available, showing the use of the space, such as "processing room", "packaging storage", "reception", etc. It must also be clear where and how the hygiene facilities are arranged and whether the sink is intended for hand washing or, for example, cleaning food.

Pest control must also be in place to ensure food safety. For example, there should be flycatchers at openable window frames and exterior doors as well as traps for rodents both indoors and outdoors. Pest control is carried out by approved bodies and it is registered. Inspection of equipment, devices and housing shall be in place where general maintenance is recorded and then repairs or improvements.

What has been listed above are examples of the general conditions set for any kind of food production, if the intention is then to distribute the product to consumers. In addition, the manufacturer must obtain a production license. For food factories, it is the Municipal Health Inspectorate, HES, that grants such a permit, regardless of the raw material.

Conditions set for production depend on the nature of each product, what the raw material is, the production method and at what stage of production the product is distributed to consumers. Requirements are in line with the potential risks of consuming the product, if the approved product descriptions are not fully complied with.

When applying for a permit from HES, a quality manual must be prepared for the production, which clearly states who is responsible for the production, what its nature is, the raw materials used, production processes, flow charts, risk analysis and responses to deviations. Inspection reports on raw materials, packaging, production and sales, stating the name, telephone and address of the consignee, in the case of sales to other sellers, so that the product can be recalled quickly if necessary. There must be a cleaning report, with the signature of the employee in question to confirm the cleaning of the premises and equipment. There must be proof of the wholesomeness of water, hygiene tests on food contact surfaces and microbiological tests on products carried out by a recognized body confirming the decision on the shelf life of the food. The nutritional content of food must be present, either calculated or measured results. Packaging labels with all necessary information such as product name, content, weight, intolerance, nutritional content, salt content, manufacturer, storage temperature, production date and shelf life information.

HES issues operating licenses for each producer in food factories, provided that the conditions for the production are met. The cost of an operating license can vary between HES, but for example the cost of an operating license from the Reykjavík Health Inspectorate is ISK. 23,750 (license fee) and ISK 47,500 (inspection fee), a total of ISK 71,250 excl. VAT the first year. Then there is an inspection fee after each visit. Today's legislation does not allow for an operating license to be divided between those who run the food factory and those producers who are almost always entrepreneurs and small producers if not, micro-producers.

As the profits of entrepreneurs and small producers from production are barely or not covered by licensing fees, it is urgent to change the rules in a way that is acceptable. It is conceivable that the owners of the food factory will be certified in the aspects that are common to all producers, regardless of the products. These include permits from construction representatives for the building and health inspections of drinking water, sewage pollution, waste and the environment. It is also conceivable that the food factory receives confirmation from the health inspectorate that certain processing processes are possible in the premises, such as processing in a cooled space, the possibility of smoking food, etc. Producers are then allowed to produce in such certified premises when, in the opinion of the food factory's food-educated employee, they are qualified in food production and know how to work and by presenting a quality manual and the results of quality measurements of their food hygiene can confirm that their food is safe. In this way, it would be possible to significantly reduce the costs that producers have to bear.

Matís' food factories already employ entrepreneurs and small producers who have received an operating license issued by the health inspectorate for their production. There, they work under the guidance of Matís employees who have gone through all aspects of the production with the person in question and granted a permit for processing in the food factory. Matís provides advice on all aspects of food processing, provides information on nutrition calculations, assists in determining shelf life, packaging design, marketing and even obtaining subsidies.

For further information Óli Þór Hilmarsson.

The collaboration between the University of Iceland and Matís in recent years has been successful and has contributed to value creation in the food industry in Iceland, as well as preparing excellent scientists for work in connection with food science. Food science is a rapidly expanding field and the demands for excellent education and knowledge are becoming more intense every day, as the field affects the consumer in various ways.

The knowledge of both parties' employees is great in food science, biotechnology and genetics, and it is therefore important to share the knowledge in connection with innovation and increased value creation. This agreement will lay the foundations for further strengthening of theoretical and practical education in the field of food research, as well as strengthening co-operation in other fields of teaching and research. The agreement is an important step towards a formal collaboration between Matís and the University of Iceland on the sharing of resources, research infrastructure and human resources.

The policy of UI and Matís is to be at the forefront of the fields of study covered by the agreement.

Objectives and role of the parties

• Strengthen the theoretical and practical education of university students in the fields covered by the agreement
• Increase research in the fields of food science, food engineering, biotechnology and food safety and also be at the forefront of innovation in these fields of study
• Be a leader in selected fields of expertise and have a professional uniqueness in order to attract students and scholars on an international level
• Ensure that the quality of the research of the Parties is comparable to that of the best in the international arena
• Utilize opportunities for joint venture of equipment for the benefit of joint projects
• Increase the number of undergraduate and graduate students in the fields of study of the agreement.

Matís is the largest research company in the country in the field of food research and food safety. The company's policy is to strengthen the competitiveness of Icelandic products and the economy, improve public health, ensure food safety and sustainable use of the environment through research, innovation and services in the fields of food, biotechnology and genetic engineering.

The University of Iceland has formulated a strategy for the year 2016, where emphasis is placed on doctoral studies, excellent research and teaching, as well as emphasis on collaboration with institutions and companies such as Matís.
The University of Iceland conducts extensive research and teaching in the fields of study that Matís deals with, especially in the field of health sciences, engineering and natural sciences at the university.

The agreement is valid for five years.

Further information is provided by Kristín Ingólfsdóttir, Rector of the University of Iceland and Sveinn Margeirsson, CEO of Matís.

More information about Matís Brúna can be found at www.matis.is/bruin/

Matís' research has shown that well-insulated packaging can be crucial for temperature control in the transport of fresh fish products and thereby maximizing product quality. With this in mind, most Icelandic exporters of fresh whitefish products have used foam boxes for both air transport and sea transport in containers.

In container transport, ice is often placed on top of fillets in foam boxes with boys' holes, which serve the purpose of preventing the fish from lying in liquid in the box. In air transport, frozen cooling mats are used rather than ice for cooling in whole (unpaved) boxes, as many airlines do not allow the use of ice in fresh fish packages.

The main purpose of the experiment, which took place in June 2013, was to compare the above two packaging solutions, i.e. container box with holes on the one hand and unpaved fly box with moisture mat, with regard to quality deterioration of cod neck pieces for export and distribution.

Cold storage of products packed (1) in 5-kg units in (H1) ship or (H2) air boxes was compared; (2) in 3-kg units in (H3) airbags compared to H2; (3) with CO2 mats (H4) to reduce microbial growth in 5-kg units stored under 93% vacuum in EPS boxes. In all groups, about 400 g of ice was placed on top of the fish and a moisture mat with a 600 mL moisture absorption under the fish. It was interesting to note that the lifespan of products in the container boxes (H1) was estimated to be half to a full day shorter than the lifespan of the other groups. The freshness was greatest and the longest life of H4, which compares with slower TVB-N / TMA formation and microbial growth due to CO2 formation and lower product temperature. There was no significant difference between the groups in terms of TVB-N and TMA values, which were highest in H1 and H3.

The main results of the experiment can be seen in the attached table and a summary can be found here: www.matis.is/media/matis/utgafa/21-13-Skyrsluagrip.pdf.


The main result of the experiment is that the quality of cod neck pieces is no better maintained in perforated container boxes than unpaved fly boxes with a moisture mat to absorb melted ice and drip from the fish flesh. Another advantage of airbags is that they better insulate the sensitive refrigeration product from ambient temperature stress, even though it has not been tested in this experiment.

For further information, please contact Eyjólfur Reynisson (eyjolfur@matis.is) and Björn Margeirsson (bjorn.margeirsson@promens.com).

Recently, Matís Leonard received a grant to send a representative for a five-day internship to Sweden in connection with Særimner, a Nordic conference for small-scale food producers. Small-scale food production is "small-scale food production based on craftsmanship rather than mechanics". In addition to Matís' employees, the group will include five partners who have developed products in collaboration with Matís. The tour leader of the group is Gunnþórunn Einarsdóttir.

Særimner is a true festival of those involved in small-scale food production in one way or another, which will be held from the 8th to the 10th of October. October in Sweden. This year, the theme is "Nordic food creation" related to the project "New Nordic Food". There, small producers will meet to present their products, share their experiences and get to know other products. It will also be possible to taste other people's products and offer them, if people want to promote their products.

The conference will also feature numerous lectures and seminars related to food production in one way or another. For example, the future of Nordic food creation will be discussed, with politicians invited to speak. There will also be a seminar on fish processing before, Nordic berries and storage methods, food and trade, in addition to which Brynhildur Pálsdóttir will talk about the project "Farmers 'and Designers' Meeting", in which Matís participated. Advice will also be offered to small producers who want to further develop their products. It is therefore clear that anyone interested in small-scale food production can find something to their liking at the conference.

At Særimner, the Swedish Championship (SM) in food production will be held 17 times and this time it will be open to competitors from the Nordic countries. There will be competition in five main categories: meat products, fish products, dairy products, baked goods and products from berries, fruits and vegetables. Under each main category are various product categories. This year there will be several new and exciting product categories such as lactic acid vegetables, mustard, pastries and food innovation.   
 
A number of judges, experts in their field of food, judge the competition, which takes place in front of open tents. There is a lot to win because the products that win prizes in the competition get good attention which will facilitate their marketing. All competitors receive reviews of their products from judges, which helps in the further development of the product. Iceland's representative in the judging panel will be Óli Þór Hilmarsson, meat industry master and specialist at Matís.

The festival is intended for everyone who is interested in food creation. It is an important platform for a network between small producers, imaginative and exciting, in addition to which it undoubtedly strengthens small producers in its production.

Registration for Eldrimner began on May 6, but registration is open until September 13. After that you can register for a higher registration fee. Everyone is free to join and we encourage everyone who works in this field or is interested in showing up.

Further information about the festival can be found at: Gunnþórunn Einarsdóttir and Óli Þór Hilmarsson. 

Særimner website: www.eldrimner.com/

Most people remember the TV shows Beautiful Fish which were shown on Ríkissjónvarpið about two years ago. The shows received few views, but well over two hundred thousand people watched the shows each week. The series won an Edda Award in 2011.

Now the sequel to these shows is starting to take off and you can expect fun TV material on Thursday night this autumn.

TV shows will be shown on RÚV on Thursday evenings, but the aim of the shows is to introduce viewers to all the incredible possibilities in the wonderful raw material found in the sea around the country. The idea for the episodes was sparked by Gunnþórunn Einarsdóttir, a food scientist at Matís, and Brynhildur Pálsdóttir, a product designer. Gunnþórunn's master's project in food science at the University of Iceland dealt with the state of fish consumption among young people in Iceland. The results of the project showed that there was a great need to strengthen both people's knowledge and consumption of seafood. From this project, the idea arose to make a TV show where the seafood of the country was in the lead role. Gunnþórunn and Brynhildur got chef Svein Kjartansson, photographer Áslaug Snorradóttir and Sagafilm to join them to make the idea a reality. The idea was further developed and implemented by Áslaug, Sveinn and Hrafnhildur Gunnarsdóttir, directors at Sagafilm.

For further information Gunnþórunn Einarsdóttir at Matís.

In the first episode, seaweed will be covered, but it is one of those mysterious ingredients that contain wonderful nutrition.

Seaweed

In Herdísarvík on the south side of Reykjanes you can find salt and other kelp that is delicious to cook from. Þóra Valsdóttir leads us to all the truth about the secrets of kelp picking and consumption on the beach. Puppets, beach cooking and char noodle salad with halls cheer and delight the inventors Jón Trausta Kárason and Sæmund Elíasson from Matís who show their art and make seaweed pasta which Sveinn Kjartansson puts his mark on.

The Laboratory of Nutrition at Landspítali, the Faculty of Food and Nutrition at the University of Iceland and Matís are looking for participants in a study that aims to examine how well the body utilizes omega-3 fatty acids from different sources.

In addition to participating in a fun study and receiving free food, everyone who completes the study has the opportunity for a great gift card.

Further information can be found here.

On 6 September 2013, the Fisheries Conference will be held in Ísafjörður 'Fisheries marketing in the light of research and development‘.

Fisheries Conference - 6 September 2013

The conference will focus on research and development in the fisheries sector, as well as quality and marketing issues in the fisheries sector. Special emphasis will be placed on the West Fjords fishing industry and competitiveness.

The conference is open to everyone as long as space allows and no conference fee. Registration for the conference is at the Westfjords Development Center, phone 450 3000 and at reception@uwestfjords.is