Category: News

In the show Science and us shown on Hringbraut is an interview with Ingibjörga Gunnarsdóttir, professor of nutrition at the University of Iceland's Faculty of Food and Nutrition, and Agnes Þóra Árnadóttir, PhD student at Matís.

In the interview, Ingibjörg talks about the effects of nutrition during pregnancy on the health of both mother and child and research that has been done to assess the general state of nutrition. Agnes Þóra has been examining the effect of the mother's nutrition during pregnancy on the intestinal flora of the child. The samples are taken at the age of 4 months, 6 months, 1 year and 2 years. The way the intestinal flora develops in these children is being monitored, and it is looked at based on what the mother is eating during pregnancy. Both a biological sample and a list of questions are examined, which mothers are asked to answer.

We recommend watching the episode in its entirety on Hringbraut:

https://hringbraut.frettabladid.is/sjonvarp/visindin-og-vid/seria-2-thattur-6-ingibjorg-gunnarsdottir/

Webinar about the results of the joint project between Matís and the University of Reading called "Essential minerals in milk: their variation and nutritional implications" will be held electronically on the 16th of December next at 12:00. The project discussed is called NUTRIMILK and is sponsored by EIT food.

Milk samples were taken from shops in the UK for a whole year (both organic and conventional milk) and the milk was analyzed for minerals and trace elements. The aim is to see if there are seasonal changes, which could be caused by the fact that the composition of the feed varies by season (for example, the cows are outside more in the summer). The results are examined with the nutritional needs of consumers in mind, but it must be taken into account that the nutritional needs of different social groups can vary.

The lecture takes place via Teams from 12:00 – 13:00. Dr Sokratis Stergiadis, associate professor at the University of Reading, will give the talk: Macrominerals and trace elements in cows' retail milk: seasonal variation and implications for consumer nutrition.

Participation is free, but registration is required by clicking the registration button below:

This activity has received funding from EIT Food, the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the EU, under the Horizon 2020, the EU Framework Program for Research and Innovation.

Abstract: Milk is an important dietary source of essential macrominerals and trace elements (Ca, I, P, Zn, K, Se, Mg, Na), but there is substantial seasonal variation in their concentrations due to different feeding management between seasons. This large variation may increase the risk of nutrient imbalances throughout the year, particularly in demographics with higher requirements (toddlers, children, pregnant/nursing women). Farm-to-fork interventions can improve consistency in mineral composition but the seasonal and production systems' variation of the retail milk mineral profile is unknown, thus making it difficult for the food and livestock industry to identify the potential risks to nutrient supply. This project study will investigate the seasonal variation in macromineral and trace element concentrations of milk from conventional and organic dairy systems, and assess the impact on mineral intakes of the different demographics throughout the year. Results can be used to inform food-chain interventions for optimum milk mineral contents.

On the 29th and 30th of November, the annual Laurentic Forum conference will be held, which this time will be held as an online conference.

Laurentic Forum is a collaboration of companies and institutions in Iceland, Newfoundland & Labrador, Ireland and Norway, where the goal is to promote innovation to strengthen fragile settlements in the North.

The Laurentic forum has mainly focused on innovation in the tourism and fisheries industries. Therefore, the conference program is divided into conference days, i.e. On November 29, the focus will be on the tourism industry, and on November 30, it's the turn of the fishing industry. Matís is part of the Laurentic Forum network, which deals with the fishing industry, but in addition to Matís, the Icelandic group includes Sjávarklasinn, Byggðastofnún, and the Knowledge Center in Vestmannaeyju.

You can see the conference program at Laurentic Forum website and there is also registration. Special attention is drawn to Alexandra Leeper's presentation at Sjávarklasan, which will discuss the full utilization of marine products.

Bógkreppa is a hereditary genetic defect in sheep in Iceland. The defect is likely to be recessive, meaning that in order for lambs to be born with the symptoms of rickets, they must receive the defective gene from both parents.

This means that the genetic defect has been hidden for years in the Icelandic treasury and then unexpectedly pops up. Matís is participating in a project about the search for the genetic defect that causes bow crisis. The research project is funded by the Professional Council for Sheep Breeding, led by the University of Iceland's Institute of Pathology in Keldum, and in addition to Matís, RML is involved in the project.

In the Aries directory 2022-2023, you will find an informative article about the genetic defect. The Aries directory can be accessed by clicking the button below, the article is on pages 52-53.

Want to know more? Also read a previous article about Matís' involvement in the search for genetic factors of bow crisis, below:

The original look and logo of Matís was designed when the company was founded in 2007. The logo has served us well over the years, but now it's time to renew the logo and refresh the image of the company in line with new times and screen media. At the same time, we want to take advantage of the opportunity and sharpen our message and uniqueness in value creation in food production, public health and food safety in the country.

With the latest technology and science, we can now estimate what was previously unthinkable. We support companies and organizations in food production with knowledge, research and ingenuity. Our goal is to make the production of consumer goods more sustainable, more economical and healthier, as well as to develop ways to improve food security in the world.

Additives for food production

Matís' new symbol is a drop, a supplement. We make good better, extend the life of food and are food production supplements. Communication with business partners is a matter of our hearts, and the drop can also represent a speech bubble as a sign of that.

ENNEMM advertising agency was responsible for the design of Matís' new look.

The workshop "Why saltfish?" was held on September 28, 2022. The goal of the workshop was to share knowledge from various sources, and look for ways to strengthen the position of saltfish in the domestic market. The workshop was attended by about 40 people, culinary students, chefs, producers, marketers, and last but not least, the Minister of Food, Svandís Svavarsdóttir.

Short presentations were given by Matís experts on the history, culture, effectiveness and dewatering of salted fish. Also about the knowledge and attitude of consumers towards salted fish and its consumption in Iceland. The sensory properties of salted fish were presented, and attendees had the opportunity to taste and compare two types of salted fish and two types of salted fish. MK culinary students then presented their ideas behind salted fish dishes, which were served on the table. After that, we worked in three groups, each of which took on a topic of discussion: "What is salted fish - can we call salted fish salted fish?", "How do we reach the young people?" and "How can the product range be increased?"

The results of the workshop showed that it is important to distinguish between what is truly salted fish on the one hand and salted fish on the other. Salted fish, usually lightly salted or overnight salted, does not have the same characteristics as salted fish, which is finished with salt and brine and then dry-salted even for weeks, which gives this product unique properties such as the characteristic flavor and firm texture, after dewatering.

It seems that there are endless opportunities and opportunities for the saltfish. However, we need to pay better for the way of salted fish to the Icelandic market. Saltfish should really be for us Icelanders, on a par with what parma ham is to Italians, at least.

The workshop was held in the building of the Menntaskól in Kópavogur, in collaboration with Matís, Grím Kokk, Klúbbs Cultreiðslumeista, Menntaskól in Kópavogur and Icelandic saltfish producers. The workshop is part of the project Saltfiskkræsingar (e.g. Trendy Cod) that Matís oversees, and which NORA and AG-Fisk (Arbejdsgruppen for Fiskerisamarbejdet) on behalf of the Nordic Council of Ministers have provided funding for.

Vinnslustöðin hf and KG Fiskverkun donated salted fish to the workshop.

Find out more about the project Saltfiskkræsingar, by clicking the button below:

Cover photo of saltfish: Lárus Karl Ingvarsson