Category: News

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

The National Association of Master Bakers (LABAK) and Matís present the LABAK award-winning bread. The bread is the result of a competition that was held among members earlier this summer and was chosen from 11 submitted breads.

The author of the recipe, Sigurður M. Guðjónsson Bernhöftsbakaríi recently received an award at Matís' premises, where those present had the opportunity to taste the bread and get to know it better.

On that occasion, Jóhannes Felixson, chairman of LABAK, spoke about the origins of the competition, the purpose of which is to promote better hygiene in the diet of Icelanders. He mentioned that there was only one master baker on the jury, but that the emphasis was on getting people of different ages and of both sexes to the judiciary to ensure that the greatest emphasis was placed on taste and texture. The LABAK award-winning bread was the right bread for the whole public, as it was chosen by the public itself.

The Office of the Medical Director of Health took part in setting the requirements that bread had to meet in order to take part in the competition.

The bread was required to meet all the requirements of the Nordic keyhole as well as to be classified as wholemeal bread, which means that at least half of the flour is wholemeal grain that contains all the original nutrients of the grain. Furthermore, it was demanded that at least 20% of the flour be Icelandic barley.

The jury consisted of Ásgeir Þór Tómasson, master baker, Hotel and Food School, Hólmfríður Þorgeirsdóttir, food and nutritionist, Office of the Medical Director of Health, Jóhanna Eyrún Torfadóttir, Public Health Scientist, University of Iceland, Kári Steinn Karlsson, Achievement Athlete, Matinar B. Steinar B.

Sales of the award-winning bread began in bakeries within LABAK on Friday 23 August.

Matís and Landsbankinn have established an innovation competition for business ideas in the food and biotechnology industry that will be based on Icelandic raw materials or ingenuity.

The competition is intended to encourage the development of companies and the development of projects in the food and biotechnology industry with the aim of increasing lasting value creation in the Icelandic economy. The competition is entitled "This is something else" and refers to a discussion about innovations in the economy that often ends in the way that "something else should be done", or the undefined one that many people talk about but do not have a name for. This competition provides an opportunity to present ideas about "something else".

Landsbankinn and Matís join forces with the aim of bringing the ideas to life. Matís works on a variety of projects in the field of food and biotechnology, with an emphasis on innovation, value added and food safety. Landsbankinn has emphasized being a driving force in society and providing support and advice in the field of innovation in the business sector and the education system.

From the signing of a co-operation agreement between Landsbankinn and Matís. From left: Helgi Teitur Helgason, Managing Director of the Individual Division, Sveinn Margeirsson, CEO of Matís and Þorsteinn Stefánsson, branch manager of Landsbankinn in Grafarholt.

Cash prizes and important support

A cash prize will be awarded for the best idea, in addition to which Matís will provide those with the most important technical advice and facilities. The authors of some other excellent business ideas will also have the opportunity to learn more about the development and production processes in the food and biotechnology industry as well as the planning and arrangement of presentations for investors.

Applications have already been advertised and the application deadline is Monday 2 September. All ideas in the field of food and biotechnology that have a role in the market and are based on Icelandic raw materials are eligible for the competition.

Further information can be found on Matís' website, www.matis.is/nyskopun, and Landsbankinn, www.landsbankinn.is.

Since the establishment of Matís in 2007, a number of students have been in research-related jobs at the company and many of them have chosen to continue working at Matís after graduation. After all, Matís has set its sights on taking good care of its students, and at the company's headquarters, for example, there is a large office space intended for those who conduct research in connection with their studies.

One of the reasons why so many students have come to work at Matís is the good collaboration with the University of Iceland as well as other educational institutions in this country. Research-related studies in collaboration with Matís have also been a springboard for many students into the world of work. Whether they start working indoors or elsewhere after graduation, it is clear that the work at Matís returned well-prepared employees to the labor market.

It is also the case that some of those who continued to work for Matís after graduation or during their postgraduate studies have gained such a good reputation that they have been offered jobs at other companies, more often than not Matís' partners, due to their knowledge and skills. This fact is very gratifying for Matís. Despite the fact that the company always looks after good employees, it is no less important to see them flourish elsewhere, knowing where the foundation was laid.

We at Matís contacted some former students and employees who have a good reputation elsewhere and we asked what stood out, from the time they worked for the company:

Björn Margeirsson Started working for Matís in 2007 and worked here as a doctoral student until 2012. The doctoral project which dealt with cooling fresh fish and was carried out in collaboration with the packaging manufacturer Promens Tempra, Eimskip, Samherji, Brim etc. He currently works as a research director at Promens Tempra. He says that the Doctoral project and his work at Matís have given him a theoretical background and insight into the Icelandic fishing industry. "Which enabled me to develop in my job and open up exciting job opportunities for me at Promens, where I now work as a research director. What stands out from my time at Matís is a pleasing collaboration in my perpetual environment between universities and industry. " 

Guðmundur Gunnarsson Started working for IFL / Matís in 2006 and worked as a station manager at Höfn in Hornafjörður. He started working as a production manager at Skinney-Þinganes in Höfn in 2010. "The time I worked at Matís has been a good foundation for my current job." in addition to having set up a Food Workshop in Höfn.

Hólmfríður Sveinsdóttir Worked as a specialist in Matís' biochemistry and biotechnology division in Sauðárkrókur from 2009 - 2013, when she took over as managing director of Iceprotein ehf. At Matís, I gained experience, both as a researcher and as a project manager, which will undoubtedly be useful to me in my work today. What stands out is the great trust I was shown and the great encouragement I received from my superiors at Matís. There I also had the opportunity to work with very skilled experts both inside and outside Matís. All of this strengthened me a lot. "

Kristín Anna Þórarinsdóttir Started working at IFL / Matís while pursuing a master's degree in 1998. After that she worked on research at Matís and then went on to a doctoral program that ended in 2010. Her master's and doctoral projects dealt with the physical properties of salted fish and control of salted fish. Kristín currently works in the field of innovation at Marel. "All education in the field of food production and fisheries, increases the understanding of what people are dealing with through the value chain, from fishing until the product is on the consumer's table. This way we can make good things even better and keep us at the forefront of fishing and processing fish products. At Matís, I acquired skills that have been useful to me here at Marel and I know that this will continue. "

We are happy to be the bridge that connects science and business in an efficient and job-creating way, and can thus offer our students real opportunities for research and influence.

For further information Steinar B. Aðalbjörnsson, marketing director of Matís.

Poorly blooded poorly chilled fish leads to poorer quality of raw materials and products - "It is never possible to turn a poor raw material into a fine product and we should focus more on quality and value than quantity."

Recently, an interview appeared in Fiskifréttir with Sigurjón Arason, an expert at Matís. There, Sigurjon talks about the handling of catch and says that he recoils when he sees pictures of laden boats where uncooked fish flows up through train hatches and slides out into every nook and cranny on the deck.

The interview that Guðjón Einarsson, at Fiskifréttir took over with Sigurjón, can be found in its entirety below.

Catch management has undergone major changes for the better in Iceland in recent years, and fortunately most people pay more attention to quality than quantity. In this respect, however, the pot is broken, as can be seen in the pictures that you see on the internet of laden boats that come ashore with much more catch than they have the opportunity to complete on board in a decent way. The fish is uncooked and not allowed to bleed even after the capillary has been cut. You are shocked to see this because this kind of catch treatment inevitably affects the value of the products, "says Sigurjón Arason, chief engineer at Matís and professor at the University of Iceland, in a conversation with Fiskifréttir.

Huge sums of money at stake

What should people do when they occasionally encounter such a large fishery? "People must have to base their catch on how much catch can be handled on board and not according to the boat's fishing capacity. In a good fishery, it is possible to reduce the number of lines and even go out twice according to the catch, if necessary. The discussion on fishing should not be about catching as much as possible, as was previously the case, but should make the most of the limited catch that is allowed to be caught. The quality is based on the fish being bled as soon as it is caught and allowed to bleed in the flowing sea and then cooled down. This is a key factor in maximizing the value of the raw material.

And there is a huge amount of money at stake. For example, good cod fillets are sold for ISK 1,500-2,000 per kilo, but the condition is that the raw material is first class. Poorer raw materials end up in a block and for a kilo of it you only get 500-800 ISK. The same is true of the value of the heads. Black head of badly bloodied fish is sold in Nigeria at 50% lower price than yellow, beautiful head, for example. The value of the product is always ultimately reflected in the raw material treatment. "
Pricing does not reflect quality

But is it not a matter for consideration that there should not be a greater price difference than is actually evident in good fish and unfortunately good in the Icelandic fish markets? "Yes, it is certainly a concern because it does not contribute to improved raw material quality. It seems that the shortage of fish and the fact that there is more demand than supply in the fish markets means that the pricing is not based sufficiently on quality.
Those who take good care of their fish do not get the reward they deserve. Admittedly, I know that some producers only buy fish from certain fish markets or certain boats that they know well. "

The biggest opportunity

"My words must not be understood at all so that here is a catch reading in a lot of unread. Fortunately, there has been tremendous progress in this area in recent years and in many places the raw material treatment is exemplary. But it can be done much better. I have the feeling that improved catch management is one of our biggest opportunities in the fisheries sector. That opportunity is worth billions.

One thing is for sure: it is never possible to turn a poor raw material into a fine product and we should focus more on quality and value than quantity, "said Sigurjón Arason.