Category: News

Sigurjón Arason gave a speech at the opening of the Examiner's Center

The Examiner's Center in the Faroe Islands recently started operations. Matís has long had a good working relationship with our cousins in the Faroe Islands, and at the opening of the Examiner's Center, Sigurjón Arason, Matís 'chief engineer, was invited to give a talk on Matís' operations and opportunities for value creation in food production. 

Here's a brief news from the website of the Faroe Islands Knowledge Center about Sigurjón's visit. About making it easy for everyone to reminisce about the Faroese!

In recent years, great ambitions have been placed on the full utilization of fish in this country, which has contributed to great value creation, and for example, in 2012 each tonne of haddock was caught about a third more valuable than it was in 2008.

In recent years, great ambitions have been placed on the full utilization of fish in this country, which has yielded good results compared to other fishing nations. Norwegians, who are often considered our main "competitors", are among those who are now looking to Iceland in their efforts to increase the value of their catches. The difference between Iceland and Norway's catch utilization is significant. In Iceland, for example, 570 kg of products are obtained from 1 tonne of cod, but the same amount yields only 410 kg of products to Norway. The difference is 16% or 160 kg per tonne, which means that the Norwegian value added from their total catch in the Barents Sea in 2013 could amount to just over NOK 1 billion or ISK 21 billion. if they adopted the methods of Icelanders.[1]

But at the same time as Icelanders can rejoice in how well they have succeeded, it is a fact that even more can be done here and there is still considerable scope for even further utilization and innovation. It is also conceivable how large a part of the catch goes unprocessed out of the country, but it can be said that billions of values leak out of the country in the form of unprocessed or little processed catch each year. But the export value of marine products could easily be increased through more onshore processing.

The haddock will be more valuable

At a meeting a few months ago, it was stated that in 2008 about 2.2 billion in value was lost solely because haddock had been sold out of the country unprocessed, while the total value of gutted haddock was then about 4.6 billion. From this same quantity, 11,000 tons of skinless and boneless fillets and 1,730 tons of dried heads could be produced, but the total value of such products was about 6.8 billion. Thus, the value of the catch could have been increased by 33% if the haddock had been processed in Iceland. Fortunately, processing in Iceland is increasing year by year, which has resulted in job creation and value creation.

Since 2008, the haddock catch has decreased significantly and in 2012 it was 47,700 tonnes. or almost half of what he was in 2008 when he was 102,400 tons. Despite this sharp decline in catches, the export value of haddock products in Icelandic krónur has only decreased by 23%. If the quantity caught is divided by the total export value and the exchange rate of the euro is used, it turns out that each tonne of haddock caught is about a third more valuable in 2012 than in 2008 in euros. This undoubtedly indicates that there has been an increase in the processing of more valuable products and it can be assumed that it is possible to do even better with increased processing and improved utilization.

Studying food science increases innovation

Matís has been responsible for various researches that contribute to better handling and better utilization of the catch, and this undoubtedly results in increased possibilities in the production of more valuable products than before. The company has also been involved in developing processing processes for products such as dried cod heads and canned liver. In addition to being involved in projects that promote improved design of fish processing equipment with the aim of maximizing utilization, increasing productivity and improving quality. Matís has also collaborated well with the University of Iceland and was involved in the establishment of a master's program in Food Science, which is part of increasing professional knowledge of food processing and handling, in addition to which respected collaboration in a fertile environment produces ideas and powerful innovation. Matís has succeeded so well in its collaboration with university students that Icelandic students in food science and related disciplines have become sought after by large companies, as was stated in a news item on this page recently. See news.

Matís' motto, Our research - for the benefit of all, are therefore particularly relevant in this context, as the company's research has already paid off for the national economy. However, it is clear that the government needs to secure increased funding for food research, which is undoubtedly a permanent investment, if we can increase our catch value by simply increasing processing here at home through innovation and product development of our products that could at the same time lead to job creation for many people.

"Barents Sea: Cod quota increased to one million tonnes - 250 thousand tonnes increase"

The SAFE Consortium publishes a strategic report on research priorities and the importance of food safety. The report was submitted to the European Commission, but reiterates the importance of putting food safety at the forefront of all food research. 

On 4 June, the SAFE Consortium, a co-operation platform for European food safety research institutes, published a strategic report on research priorities and the importance of food safety. The report was submitted to the European Commission, but reiterates the importance of putting food safety at the forefront of all food research.

Matís has been a strong participant in the SAFE collaboration in recent years, not least because Oddur Már Gunnarsson, Matís' Business Development Manager, has played a key role in SAFE's operations. He was chairman of the association from 2010 to 2012 and has been the general secretary of SAFE for the past year. At the same time, Matís has taken over the operation of the SAFE office, which is part of a restructuring of the association's operations.

Food security is the cornerstone of the food industry

Oddur says about the origin of the report: "Food security in Europe has been in good shape and few problems have arisen in recent years, so people have fallen asleep on the price and funding for the issue has decreased and thus the preparedness. The European Union's Framework Program has integrated food security into other aspects, such as food security, sustainability and more. But food security needs to be the foundation on which we build. All innovation in the food industry must be based on food security and therefore it must be specifically mentioned as a basis for all food industries. There is little point in having enough food if it is not safe - safety is a key factor. "

Oddur has also taken part in defining SAFE's new policy, which is based on moving the organization from conducting almost exclusively education to being strategic for others involved in this issue and ensuring that food safety is at the forefront everywhere. He says that the association has had to find ways to streamline operations but at the same time maintain purposeful work. The preparation of the report is part of this and Oddur believes that SAFE has established a new position with its publication. "SAFE may have become a bit of a tired brand, you always have to renew what you are doing over time to be successful."

He says the report has been well received by the Commission in Brussels, drawing attention to the dangers on the horizon and how to build on current experience to ensure consumer safety. "People generally agreed that what was in the report was good and I thought its mission was successful. They agreed with everything we said and we hope it will pay off in future EU research. "

Long-term research provides an overview

Oddur says that Matís' research is very important for SAFE, as the company is highly respected in European scientific collaboration. "It also provides an important overview to receive reports and research from all corners of Europe based on long-term research. They enable us to look for shared experiences and help organizations identify the dangers that exist. Little is still known about various aspects of food safety, such as the effects of chemical pollution on food and the link between increased allergies and food additives. "

Oddur says that co-operation with SAFE is a good background and ensures Matís good relations within Europe. "There are 13 institutions within the association and the power of the number will not be questioned. Participation in SAFE's work gives us a voice within the European Union, and in this way we can influence what research will be put in the forefront there in the coming years. "

Earlier this year, the Bangladeshi Shrimp and Fisheries Association (BSFF) requested assistance from the United Nations University of Fisheries and Matís in finding ways to reduce raw material losses, in fisheries, slaughter and transport to the market, as well as in increasing the utilization of by-products.

Earlier this year, the Bangladeshi Shrimp and Fisheries Association (BSFF) requested assistance from the United Nations University of Fisheries and Matís in finding ways to reduce raw material losses, in fisheries, slaughter and transport to the market, as well as in increasing the utilization of by-products. . The reason for the collaboration is, among other things, that several students from Bangladesh have in recent years been studying at the United Nations University of Fisheries, where Matís has taken an active part in the teaching. Icelanders' knowledge and success in utilizing by-products and increasing the value of seafood has also attracted attention there and elsewhere in the world.

Opportunities for innovation and value added

On this occasion, they went to Dr. Guðmundur Stefánsson and Oddur Gunnarsson from Matís and Mary Frances Davidson from the United Nations Fisheries University to Bangladesh on 11-17. last May. There, they had the opportunity to learn about fishing, processing and aquaculture with the aim of finding ways to reduce production losses, create new valuable products and increase knowledge of food safety. In addition, find ways to increase co-operation between the United Nations Fisheries University, Matís and Bangladesh. The visit attracted considerable attention in that country and was covered in the newspaper Financial Express. It is clear that the increase in the value of marine products in that country could be considerable with changed processing methods.  

Fish is an important food in Bangladesh and about 15 million people are employed in fishing, farming and processing. Every year, about 3 million tonnes of fish are processed there. Most of it shrimp, tilapia and pangasus go for sale domestically. Only a small fraction is exported, but exports amount to only about 100,000 tonnes. Shrimp is the largest single export product and around 50,000 tonnes of it are exported annually, but the supply of raw materials is limited, which prevents further exports. The shrimp are usually exported head and shellless. During processing, a lot of by-products are generated, or up to 20,000 tonnes that are not utilized. There are obvious opportunities for further processing and value creation and a good opportunity for Matís to share his knowledge.  

Lack of supervision

In Bangladesh, there is a great need to improve the handling of catches for the domestic market. Of the 43,000 vessels that make up the fleet, only the fish on board in a few of them can be frozen, usually due to lack of facilities, and it is often difficult to get ice. This means that a large part of the catch that goes to the domestic market is uncooled from the time it is caught until it reaches the consumer. Conditions in the markets and in transport are not exemplary, as the fish are often poorly or not frozen at all and there is a significant lack of hygiene. It is estimated that about a quarter of the catch and farmed products are damaged due to lack of refrigeration and poor handling and are therefore not suitable for human consumption.

Control over the processing and security of smaller vessels is also minimal, despite the fact that they supply the domestic market almost exclusively with fish. On the other hand, control of larger vessels and freezer trawlers is in most cases good, but there are 175 freezer trawlers in the country, 74 of which meet the strictest requirements and can transport goods to the European Union and other large markets. At the same time, there is little control over landing ports, markets, storage conditions, factories and aquaculture. The problem lies in the fact that far too few individuals carry out this control, but in total there are over 70 in a country that counts 160 million and their workforce is mostly spent following laws and regulations regarding exports. 

The status of fish stocks and possible overfishing are a matter of concern, but there is little or no monitoring of fish stocks and changes in stock sizes. However, improvements are expected in that regard, as the Bangladeshi Ministry of Fisheries expects a research vessel in 2015, but now the only data on catches, fishing reports of individual boats and vessels.

Great interest in cooperation

Syed Mahmudul Huq, BSFF's chairman, came to Iceland shortly after Guðmundur and Oddur's visit to discuss the project and its preparations. But Matís and the United Nations Fisheries University's proposals to BSFF are threefold. Firstly, to formulate a policy on courses for the domestic market with the aim of reducing raw material losses, improving food security and building infrastructure in the fish distribution chain. Secondly, to launch courses for the export industry on better utilization of by-products and an increase in the value of fish products. Thirdly, to increase the competitiveness of the export industry through feasibility studies on the utilization of the by-products already generated by aquaculture and processing in Bangladesh. It is hoped that the courses will begin at the beginning of 2014.

The utilization of extra white fish products, especially cod, in Iceland has attracted deserved attention in Norway.

It is estimated that about a third of the Norwegian catch is discarded at the same time as catch quotas are generally declining and it is therefore urgent for the Norwegian fishing industry to look for ways to fully utilize the catch.

In the latest issue of Norwegian fish processing plants, Norwegian Seafood, An article by Sigurjón Arason, chief engineer at Matís and professor at the University of Iceland, can be found on the success that Icelanders have achieved in value creation and improved utilization of fish. But Matís has played a major role in product development for "extra products" in addition to which the company has contributed to better utilization through education for fish processing companies and small boat owners. Matís has also collaborated well with companies in the field of technical solutions for fish processing with the aim of maximizing utilization.

The article states that Icelandic products such as fish oil, dried cod tongues and various products made from cod liver have attracted attention. After all, products made from canned cod and roe were exported for over 72 million euros or a total of 18,000 tonnes in 2011 and products made from cod heads were exported for 50 million euros in the same year. Matís, in collaboration with companies in Iceland and abroad, has played a major role in the development of many new products that now create export value for Icelanders and are considered by representatives Norwegian Seafood that Norwegians can assimilate much of what Icelanders are doing in this field.

Here you can read the whole article, in Norwegian.

For further information Sigurjón Arason, chief engineer at Matís.

Matís has published an annual report on pollution monitoring in seafood, fish oil and feed. The report presents the results of chemical analyzes of undesirable substances in important marine products, but the project is part of a continuous monitoring project that is funded by the Ministry of Industry and Innovation and has been ongoing since 2003.

In 2012, emphasis was placed on measuring so-called fluorinated alkanes (PFC) and this is the second time that these substances are measured in Icelandic seafood. The following substances were also measured in marine products intended for human consumption as well as products for the fishmeal and flour industries: dioxins, dioxin-like PCBs and pointer PCBs, flame retardants (PBDEs), metals and 12 different pesticides (insects and plant toxins). The only PFC substance found was PFOSA in two samples, but the concentration was low. As in previous years of monitoring, small amounts of undesirable substances were generally measured in Icelandic seafood in 2012. Despite the change in maximum levels for dioxins, DL-PCBs and NDL-PCBs (EU Regulation No. 1259/2011), all samples of marine products for human consumption are below maximum levels. EU for persistent organic pollutants and heavy metals.

Undesirable substances in seafood products - results from the Icelandic marine monitoring activities in the year 2012.

The data collected year after year in this project is used to build an increasingly accurate database on the state of Icelandic marine products with regard to pollutants. The report is in English and is accessible on Matís' website so that it can be used by producers, exporters, the government and others to promote the safety and wholesomeness of Icelandic fish products.

The results of measurements of fishmeal and fish oil for feed preparation confirm the need to closely monitor the levels of undesirable substances, not least persistent organic pollutants such as dioxins, PCBs and pesticides in these products at different times of the year. The concentration of the persistent substances depends on the nutritional status of the pelagic fish stocks from which the products are processed and reaches its peak during the spawning season. Previous reports have shown that the levels of dioxins and dioxin-like PCBs as well as individual pesticides stop exceeding the EU's permitted levels. This is especially true for blue whiting products.

The authors of the report are Sophie Jensen, Hrönn Ólína Jörundsdóttir, Natasa Desnica, Þuríður Ragnarsdóttir and Helga Gunnlaugsdóttir. Project manager is Helga Gunnlaugsdóttir.

For further information Helga Gunnlaugsdóttir.

Sandeel is a highly sought-after fish in European markets and in many respects the conditions for sandeel farming in Iceland are good.

Studies on sandeel feed have been scarce so far, but feed costs typically amount to 50 - 60% of production costs in sandeel farming. Matís has participated in several projects related to sandeel farming under the leadership of Akvaplan Niva in Iceland.

The projects have been supported by the AVS Fund, the Rannís Technology Development Fund and the European Union under the synonym MAXIMUS. Matís' participation has mostly revolved around the best feed in sandeel farming, but in addition, Matís has been involved in genetic research on the Icelandic fish stock.

The research has been carried out in the research facilities of Hólar University in Verin in Sauðárkrókur, Silfurstjörnan in Öxarfjörður and at the company Rodecan in Spain.

In the first study, which was carried out in Verin á Sauðárkrókur, an attempt was made to find the best ratio of protein and fat in growth feed for sandeel. The main results of that study were that it was most cost-effective to use a feed that contained 42.5% protein and 25% fat. At the time of the study, it was common for the protein content of sandeel feed to be 50 - 55% and the fat content to be approx. 12%. These results showed that the cost of raw materials in growth feed could be significantly reduced, or by 12%, and it can be concluded that a change in feed in accordance with these results will reduce the production cost of sand eels by 6%. The results of this study were the basis of Erik Leksnes' master's project and have also been published in an article in a peer-reviewed journal (Aquaculture, 2012, (350-353), 75-81).

In order to determine whether these changes in the feed affected the quality of the production, a sensory evaluation of the products was performed and it was found that when the protein was reduced from 50% to 42.5%, no significant difference was found in the quality of the products. which ends up increasing the mold taste in the product.

The results of this study are currently being tested in a study by the Sandecrop company Rodecan in Spain to verify that the same results as were achieved in the study at Verin can be achieved in large-scale production in a farm.

The next project was to study the reaction of sandeel to the use of different protein raw materials in plant feed with a view to reducing the use of fishmeal. Feed was compared with different fishmeal, where the fishmeal was replaced with a mixture of vegetable flour.

First, screening was carried out in a study at Verin, where feeds with different contents of fishmeal (58%, 46% and 33%) were compared, but instead of the reduction in fishmeal, a mixture of vegetable protein raw materials was used. The results of the study indicated that it was possible to reduce the proportion of fishmeal by 12 percentage points in the feed without it having any effect on growth or feed utilization.

To look at this in more detail, an experiment is currently underway at Silfurstjörnan in Öxarfjörður and more steps in the use of fishmeal are being tested. The results of that study show that 33% fishmeal in feed provides as good growth and feed utilization as feed with a higher fishmeal content. By reducing the share of fishmeal from 58% of the feed to 33%, the cost of raw materials in the feed is reduced by 20% and thus the production cost by 10%.

Feed for all the research was produced by Fóðurverksmiðjan Laxá hf.

The overall result of these studies is that it is possible to significantly reduce the production costs of sandeel farming, by changing the composition of the feed given, without affecting the production or quality of products. Based on current raw material prices, the results show that the production cost can be reduced by 15 - 20 percent compared to using the feed that most sandeel producers are using today.

For further information Jón Árnason project manager at Matís.

University of Iceland and Matís ohf. made an agreement today on extensive collaboration in the field of teaching and research. Kristín Ingólfsdóttir, Rector of the University of Iceland and Sveinn Margeirsson, CEO of Matís, signed the agreement.

The agreement lays the foundation for further strengthening of theoretical and practical education in the field of food research and food safety, as well as co-operation in other areas of teaching and research. The agreement is an important step in the formal collaboration of Matís ohf. and the University of Iceland on the sharing of resources, research infrastructure and human resources. It includes the intention to be at the forefront of the fields of study covered by the agreement.

At the same time, a special agreement was made between the Faculty of Food and Nutrition at the University of Iceland and Matís on collaboration in teaching and research.

The University of Iceland and Matís have had a successful collaboration for a long time on teaching, but Matís employees have traditionally taught at the University of Iceland and will continue to do so. Both parties have built up extensive knowledge in food science, biotechnology, genetics and other disciplines. For example, employees who work at both Matís and the University of Iceland have published almost 90 scientific articles in peer-reviewed journals in the past. three years and during the same period, 10 students have defended their doctoral dissertations and 15 master's students graduate where the projects have been carried out in collaboration between Matís and the University of Iceland. Today, eight doctoral students and 19 master's students at the University of Iceland are working on their research projects with Matís. In addition, Matís and UI have applied for and are together in several international projects.

It is important to share this knowledge in connection with innovation and increased value creation in food production in Iceland.

Matís is a leader in Iceland in research in the field of food production and food safety. Matís' policy is to strengthen the competitiveness of Icelandic products and the economy, improve public health, ensure food security and sustainable use of the environment through research, innovation and services in the fields of food, biotechnology and genetic engineering. In order to implement its policy, it is necessary for Matís to work in collaboration with the University of Iceland on teaching and training students.

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 ohf. The University of Iceland conducts extensive research and teaching in the fields of study that Matís ohf. deals with, especially at the level of the school's health sciences, engineering and natural sciences.

The main points of the agreement between the University of Iceland and Matís ohf. are:

• 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.
• 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.

In addition, the parties will seek to link the activities of the Institute of Research Centers at the University of Iceland and the offices of Matís ohf. outside Reykjavík.

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

At an open meeting on the importance of long-term research in the food industry, held by Matís in collaboration with PepsiCo, it was stated that large foreign companies, such as PepsiCo., Are starting to look to Iceland in search of food science students to work with them on research.

According to Dr. Gregory Yep of PepsiCo's food industry in general is facing the fact that too few food scientists have graduated in recent years to meet the demand for expertise in the industry. Recordings from the meeting can be found below.

In Iceland, the trend was in the same direction, but with the concerted efforts of Matís and the University of Iceland, the development has been resisted to some extent, but the collaboration has resulted in an ambitious master's program at the University of Iceland. In addition, Matís has invited students at all levels of university to work on research within the company, thus giving students the opportunity to work on real projects in both academic and work-related ways.

The collaboration has resulted in top scientists in the field of food science, and many of them have started working for Matís during and after their studies. There are also many examples of employees and former students at Matís being offered jobs at other companies, due to their knowledge and skills that they acquired in the internship. The results of this collaboration in the form of innovations and value additions for food and food-related products have led to Icelandic food scientists being really in demand, as well as Icelandic ingenuity in the field of food science.

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

More Matís videos can be found at Youtube area Matís.

Matís ohf. in collaboration with Íslenska matorka ehf. and the University of Iceland have started experimental breeding of invertebrates to produce cheap protein for animal feed production. This is the larva of the Black Soldier Fly.

The project is part of increasing the competitiveness of aquaculture in Iceland by using underutilized raw materials and energy to produce cheap quality proteins.

In many places, organic waste and decay are generated, which are sometimes buried with the associated costs, but could be used as food for certain larvae in a natural cycle. The larvae's eggs were imported from experimental breeding partners from Germany.

The flies live at high temperatures and will not be able to thrive outdoors in Iceland due to low temperatures. The biology of the fly is such that the fly itself does not have a mouth and does not feed and is not equipped with any sting that other organisms can sting. The only purpose of an adult fly is to reproduce. The larva is very nutritious and contains about 42% protein and 35% fat which makes it suitable as a feed raw material.

Studies have shown a high appetite in these larvae, but their food intake is in the range of 50-95%. The experiment, which is supervised by Matís' experts, has been underway for more than two weeks, and in short, the larvae have reached the pupal stage, which is the final stage before they are used as feed raw material. But to maintain the cycle, some pupae will be allowed to turn into flies to lay eggs. All this takes place in isolation under controlled conditions. Finally, experiments are underway with the feeding of larval meal on char.

For further information, contact Jón Árnason and Stefán Freyr Björnsson at Matís.