Category: News

It is called a food factory when a facility for various food processing has been prepared, which has received a permit from the competent authorities for the operation.

The facilities can vary from one workshop to another, but what they all have in common is that there is a wide range of food processing equipment and tools and other facilities that the processing requires. Users receive training on the equipment and free access to the production of the products that are possible with regard to facilities and equipment and issued licenses by the health authorities.

The food factories regularly hold courses on the production and processing of various products as well as courses on internal control. Matís food factories are in Flúðir and á Harbor in Hornafjörður.

Further information about Matarsmiðjan á Höfn can be found in a new brochure here.

Further information about Matís' establishments and Matarsmiðjur can be found here.

Wednesday, August 17, 2011, at 15:30 Mon. Kristín Líf Valtýsdóttir hold a master's lecture at the Faculty of Industrial Engineering, Mechanical Engineering and Computer Science (IVT) at the University of Iceland on their project. The master's lecture will be held in Matís' presentation in room 312

 Supervisors: Sigurjón Arason, Halldór Pálsson and Björn Margeirsson

Examiner: Gunnar stefánsson

Abstract
The aim of this project was to investigate the effects of different pre-cooling methods and the redesign of packaging on the temperature control of fresh fish products. Inadequate temperature control in the cooling chain of fresh fish products from producer to buyer has a negative effect on the quality of the products and it is therefore preferable to pre-cool fish products quickly and safely down to the storage temperature before packaging. Thermal insulation of packaging limits heat transfer from the environment to the product. Heat distribution in fish was mapped for different pre-cooling methods and heat transfer models were used to redesign foam plastic packaging (EPS). The results of pre-cooling experiments were temperature profiles that serve as guidelines for successful pre-cooling. Thermal insulation of packages was improved by increasing the radius of curvature and thereby thickening the corners. Thus, the original EPS box was improved with the help of computerized heat transfer models. Experiments with fresh fish with prototypes and later the new redesigned box showed improved thermal insulation. The end result is that by pre-cooling the product down to the storage temperature and by using improved packaging, the quality and value of fish products can be significantly increased.

 Further information is provided by Kristín Líf Valtýsdóttir. kristinlif@matis.is

As has been stated recently, it is forbidden to sell any kind of food, cakes, cookies or jam, which is produced in an uncertified kitchen, and it is the food legislation that stipulates this.

Matís operates Matarsmiðjar in several places in the country and all Matísmiðjar Matís kitchens are certified and licensed by the health inspectorate of each area.

Matarsmiðjar Matís offers individuals, entrepreneurs and small businesses the opportunity to engage in product development and start small-scale food production for a small rent. In this way, they save on investments in expensive equipment right from the start of operations. This provides a unique opportunity to continue testing oneself both in production and in the market. Special emphasis is placed on development in connection with local food and food tourism services.

Matís food factories are in Flúðir, Höfn in Hornafjörður and Egilsstaðir. Further information about Matís' Food Workshops can be found here.

Trans fatty acids should disappear in Icelandic food within a few months, says Ólafur Reykdal, food scientist and project manager at Matís.

From next Monday, it will be forbidden to market foods that contain more than two grams of trans fatty acids in every hundred grams of total fat. The trans fatty acids are mainly found in snacks, biscuits and deep-fried foods, but their consumption is considered to increase the risk of cardiovascular disease.

This is what Ólafur Reykdal, food scientist and project manager at Matís, says in an interview in a news item on Station 2. The interview can be seen here.

For further information Ólafur.

A survey of Icelanders' attitudes and consumption of fish began on 12 June and ended on 14 July. The survey, which is funded by the Icelandic Research Center, reached people aged 18-80 and was conducted online.

Participation invitations were sent to 4000 people who were randomly selected from the National Registry and the person in question was invited to take part in the survey. Participation in the survey did not live up to expectations, but great prizes were on offer for lucky participants.

Icelanders' fish consumption has long been the highest in the Nordic countries, and it has been linked to longevity and good health in Iceland. However, research has shown that fish consumption has fallen sharply in recent years, especially among young people.

The research is a joint project of the Icelandic Research Center, the University of Iceland and Matís.

Winners were drawn today and the winners are listed below. To get the prizes, please contact Dagnýja at 422-5179, weekdays between 9 and 15.

	Winnings:	Winner's code:
Hotel Rangá	Suite and breakfast for 2	NVYGD
World Class	Access for 2 to the bathhouse	BUGDU
Dill Restaurant	Out to dinner for 2	IAEQT
Noatún	10,000 credit	NSUKM
Gallery fish	2 x Out to eat for 2	DCEPI NQXPP
The fish market	Out to lunch	HINVK

Matís' new food factory in Flúðir is fully booked, but there is always room for good ideas, says Vilberg Tryggvason, station manager. Six products are already on the market.

Among the products are several types of delicious spice puree from Kærleikskrásum og kruðeríi, and the jars have all the required markings, as they are made in Matarsmiðjan's kitchen, which is certified for human consumption. The ingredients are also within walking distance of the chef.

RÚV news can be found here.

For further information Vilberg Tryggvason.

Many questions remain unanswered about Icelandic salmon stocks. One of them has been man-made salmon depletion during its stay in the ocean. A revolution in genetic engineering has now brought scientists closer to the answer. Kristin Ólafsson at Matís participates in this research and his doctoral studies will focus on the Icelandic part of this European project.

DNA analysis is used, among other things, in aquaculture to select fish for breeding. This can speed up breeding and increase the conservation of genetic variation. In wild strains, genetic analysis is used to study strains and strain units. These include salmon, cod, lobster, herring, sandeel, ling, etc. species. Genetic analysis can be used in traceability research and species analysis, whether it is eggs, juveniles, fillets from a counter or canned food.

Genetic analysis has been used in human genetics in recent decades, but this technology is now increasingly used in zoology and is especially important in research on wild marine stocks. It is also an important goal to develop phenotypic genetic markers, but good genetic markers are the basis for successful research of this kind.

Matís is the only company in Iceland that has systematically built up genetic analysis of animals.

Fréttablaðið's coverage can be found here.

For further information Kristinn Ólafsson.

The excellent Landsmót Hestamanna was held at Vindheimamelar in pleasant weather the week of June 26 - July 3. It is a matter of people that the whole framework has been successful and the choice of horses has been good. Matís gave a presentation at Landsmót where Guðbjörg Ólafsdóttir presented, among other things, the genetic analysis of horses and dogs.

Genetic testing of animals is not common in Iceland and Matís is the only company that has systematically built up genetic testing of animals in this country. For example, Matís inherits all the horses for WorldReceived, the original book of the Icelandic horse, but WorldReceived collects information about Icelandic horses within the countries FEIF (International Association of Icelandic Horse Owners) and they are accessible on the web.

WorldReceived is a joint project of the Icelandic Farmers' Association and FEIF to develop a single and recognized central database on the Icelandic horse anywhere in the world. In the WorldFeng is to find extensive information on the three hundred thousand Icelandic horses and their number is increasing every day. For example, you could find information about pedigree, offspring, breeding judgments, owners, breeders, breeding evaluations, colors, micro-marks and more. WorldFengur also contains about 5,000 photos of breeding horses.

Matís' goal is to use genetic engineering for various types of DNA analysis, such as horse analysis as described above. The projects include genetic analysis of useful and wild strains and data processing, as well as sequencing of the genetic material of organisms and the search for new genetic boundaries and the development of genetic kits.

DNA analysis is used, among other things, in aquaculture to select fish for breeding. This can speed up breeding and increase the conservation of genetic variation. In wild strains, genetic analysis is used to study strains and strain units. These include salmon, cod, lobster, herring, sandeel, ling, etc. species. Genetic analysis can be used in traceability research and species analysis, whether it is eggs, juveniles, fillets from a counter or canned food.

Genetic analysis has been used in human genetics in recent decades, but this technology is now increasingly used in zoology and is especially important in research on wild marine stocks. It is also an important goal to develop phenotypic genetic markers, but good genetic markers are the basis for successful research of this kind.

For further information Anna K. Daníelsdóttir, Head of Security, Environment and Genetics.

The first conference on environmental pollution in Iceland was held in Reykjavík last. winter. The aim of the conference was to present the work and results of the main parties working to assess pollution in Iceland. It was emphasized that all monitoring and research parties would contribute to the conference.

The conference was divided into two parts. Before noon, emphasis was placed on monitoring environmental pollution in Icelandic nature. At the end of the lunch, there were presentations of research on pollution in the air, uterus, soil, humans and animals. The arrangement of the conference was that in each section, several presentations from submitted abstracts were selected, with an emphasis on monitoring on the one hand and research on the other. These presentations provided an overview of the state of affairs in Iceland today. Great emphasis was also placed on posters where researchers were given the opportunity to present their projects. Conference guests were given the opportunity to familiarize themselves with the various monitoring and research projects on these posters and to discuss the projects in person with researchers during coffee breaks and poster presentations.

A very powerful and interesting conference proceedings were published for this event and the publication can be found here.
The organizing committee of the first conference on environmental pollution in Iceland consisted of the following individuals:

Gunnar Steinn Jónsson Environment Agency, gunnar@ust.is
Hrönn Ólína Jörundsdóttir, Matís, hronn.o.jorundsdottir@matis.is
Taru Lehtinen HÍ, tmk2@hi.is

The Scientific Committee consisted of: Hrund Ólöf Andradóttir, University of Iceland, Taru Lehtinen, University of Iceland, Kristín Ólafsdóttir, University of Iceland, Gunnar Steinn Jónsson, ICT, Hermann Sveinbjörnsson, Ministry of the Environment, Anna Kristín Daníelsdóttir, Matís, Helga Gunnlaugsdóttir, Matís, Hrönn Jörundsdóttir, Matís.

You could be on your way to a Nordic tournament where the total value of the prizes is almost 400 thousand. ISK.

The aim is to hold, for the first time in Iceland, a professional competition in the processing and presentation of fish products in the sales tables of fishmongers and supermarkets. Matís will manage the competition, which is an individual competition. If sufficient participation is achieved, a preliminary competition will be held at the end of August at Matís' headquarters, Vínlandsleið 12 Reykjavík and a final competition in mid-September. The aim is for the winner, together with those who end up in second place, to continue and compete for Iceland in a Nordic professional competition called "Nordic Championship in Seafood“. The winner of that competition will receive the title of Nordic Champion and receive a trophy which he will return a year later. The top three prize winners will receive cash prizes of NOK 10,000, NOK 5,000 and NOK 3,000 as well as certificates of recognition.

The fishmongers in the document below will receive this letter. If you know of a likely participant who is not on this list then please provide information along the way.

All those who consider themselves to have sufficient skills and knowledge of the subject are allowed to participate. Interested parties, please contact Gunnþórunn Einarsdóttir, gunnthorunn.einarsdottir@matis.is or Óla Þór Hilmarsson, oli.th.hilmarsson@matis.is.

Further information on the rules of the competition can be found in the document here.