Category: News

Development of the web application "What's in the food - www.hvaderimatnum.is"Is not finished, but due to the wishes of many parties, it has already been made available on the web.

You can use the program to view the chemical content of food and make various calculations. These instructions should make it easier for people to use the program.

General items

1. The Java application is required to be on a user's computer.
2. To the left of the screen is a list of foods from the ÍSGEM database in alphabetical order. You can select individual food categories from the list by clicking on the drop-down list above it.
3. The following options appear at the bottom of the screen: (1) Feed. (2) Nutrients. (3) Composition. (4) Recipes. The last two options still have limited functionality: (5) Me and friends. (6) Meals.  
4. The search at the top of the screen is not active.

Need to find the chemical content of food?

1. Click on FOOD at the bottom of the screen. Then on the right side of the screen you will find a table showing the chemical content of food. The content is stated for 100g of edible part of the food. On the other hand, if you add nutrients to a recipe or meal, the results are added to the bottom of the table and apply to the total amount of recipe or meal.
2. Note that you need to use the list on the left to select (click on) the type of food you want to view. The lists on the left and right are together even though they are separated by a line and the blue cross is only in the list on the left.
3. All foods can be sorted by increasing or decreasing the amount of one ingredient. Then click on the box under the name of the topic on the right.
4. If you select NUTRIENTS at the bottom of the screen, you will get a list of nutrients in one food type. Remember to have the correct food choices in the list on the left. It is offered here that the program downloads a picture of the food in question, but this possibility is not advanced. The column to the right lists the desired amount, but keep in mind that this information may be incorrect if you are not defined in the correct group by age and gender.
5. If you select COMPOSITION at the bottom of the screen, you can view a graphical representation of the nutrients. However, do not use the image that shows the energy distribution because the calculations are incorrect.

Need to calculate the amount of nutrients in a recipe?

1. By pressing + in the center field, you create a new recipe. Click on the line for the new recipe to name it.
2. Select the ingredients in the recipe from the list on the left and drag it to the box on the far right.
3. You change the quantity of the raw material by clicking on the appropriate line under QUANTITY. In some cases, the dose can be selected under UNIT.
4. The calculations happen as soon as you add new ingredients and state their quantity. The new recipe is added to the bottom of the list on the left. If you sort the list, the recipes are included. You need to select DIET or NUTRIENT to view the results. You view them as described above. The results are the amount of nutrients in the whole recipe or meal and not 100g as is the case for the foods (ingredients) in the list.
5. You can copy the results to an Excel document. Then choose NUTRITION. Mark all the boxes you want to copy. You can copy with Ctrl-C and insert into an Excel document with Ctrl-V.

Do you need to calculate the amount of nutrients in a meal or meals for one day or several days?

1. While the program is not advanced, the easiest way is to use the RECIPES option to calculate the amount of nutrients in a meal or daily intake.

For further information Ólafur Reykdal.

In Sauðárkrókur, Matís operates a biotechnology center that opened at the end of 2008. It works in close collaboration with the food companies in Skagafjörður on increased value creation and utilization of by-products.

Líftæknismiðja Matís ohf. is located in Sauðárkrókur. Matís' activities at Líftæknismiðjan are multifaceted. First, Matís has set up a specialized laboratory in the field of biotechnology and biochemicals. Secondly, Matís operates a pilot plant in the processing hall of Líftæknismiðjan, where the company Iceprotein ehf. has built up its operations. Finally, Matís' staff at Líftæknismiðjan works with companies in Skagafjörður and NV-landi on various improvement and optimization projects.

With Líftæknismiðjan, research facilities have been created with associated processing facilities where scientists and pioneers in biotechnology can develop their products and processing processes in collaboration with Matís. The Biotechnology Center's laboratory is working on measuring the bioactive properties of biomaterials from Icelandic nature. The biotechnology center is open to all Icelanders, and individuals and companies can have facilities there for a shorter period of time for product production. The workshop will be a kind of hatchery for new start-up companies in biotechnology and important in shortening the process from idea to market. By choosing the location of Líftæknismiðjan, one looks at the local area, which is Skagafjörður's food pantry.

Targeted development of research facilities is taking place at Líftæknismiðja Matís, which is already a participant in extensive multinational collaboration. The biotechnology center is intended to contribute specialized research facilities, development facilities with production licenses and expertise in future collaborative projects. The processing hall of the Biotechnology Center includes facilities for protein isolation and drying. The biotechnology center is intended to work in close collaboration with food companies in the country.

Matís' station manager in Sauðárkrókur is Arnljótur Bjarki Bergsson, Head of Processing, Value Added and Fire.

Matís recently held a course at Fisk Seafood on internal control (HACCP, GÁMES).

HACCP ("haccap") is an acronym for Hazard Analysis and Critical Control Points has been expelled as Analysis of hazardous factors of important control positions.

The main goal of internal control is to ensure the safety, quality and hygiene of food. Internal control is an essential part of the management system of any food production or distribution company. This systematically simplifies all work processes and prevents accidents that can impair the quality, safety and hygiene of food, whether in the distribution or production process. With an active HACCP monitoring system, the places that are most important for production or distribution are defined, as well as the necessary monitoring and the correct response to deviations are defined. It can be said that an internal control system is a kind of extension of good manufacturing practice (GFH or GMP good manufacturing practice), which is the responsibility of each manufacturer to follow. That is, the system is based on the registration of various measurable variables that occur in the production process (cf. temperature, etc.). Registrations provide information that is then used for career management.

The course was very successful and thanks Matís Fisk Seafood for the interest.

Further information about the course and other courses offered by Matís can be found here and by contacting Margeir Gissurarson.

Recently, a co-operation agreement was renewed and between Matís and the Agricultural University of Iceland (LBHÍ).

For some time now, Matís and LBHÍ have had a good collaboration on projects and research in the field of research, teaching and innovation. The agreement aims to acquire new knowledge about the health, safety and uniqueness of Icelandic agricultural products and disseminate it to the business community and society as a whole. The purpose of the agreement is twofold and relates on the one hand to research, development and innovation of food from agriculture and on the other hand to education and training for buyers.

Further information on the collaboration is provided by Sveinn Margeirsson, CEO of Matís and Ágúst Sigurðsson, Rector of LBHÍ.

The project "Small boats - Maximizing catch value" is supported by the AVS Fisheries Research Fund. In addition to the report, the project's working group has published a booklet and leaflets that have been distributed to all small boat fishermen.

It is also proposed that the project be followed up with seminars.

The catch of small boats has the potential to be the best raw material available, as it is hardly possible to think of a fresher fish than the catch of day-trippers fishing on line or hand gear. Improper handling can, however, have the effect that it is not possible to process the catch into the most valuable products. Often, however, relatively small changes in working methods are required to ensure that the catch of small boats is below the mark as a fish of maximum quality.

The authors of the report consider three factors:
Firstly, to increase the knowledge of all parties in the value chain of small boat fish. Last Last year, more than a thousand small boats were fished off Iceland, and it should come as no surprise that their knowledge and working methods vary. In addition to what has already been done with the aforementioned publication of brochures, newspaper articles and presentations at meetings, the authors of the report believe that holding seminars among small boat fishermen and others involved will yield the best results. Courses are suggested in selected places around the country and it is desirable that in addition to Matís, the National Association of Small Boat Owners, Matvælastofnun, Fiskistofa and Reiknistofa fiskmarkaður are involved in this project.

Secondly, we need to look at the technical implementation on board small boats. Lack of space on board can to some extent hinder the best possible catch treatment, but this can be improved. It is important that there are perfect facilities on board for bleeding with continuous flow of clean seawater. Emphasis is placed on cooling and that the hearth is not exposed to unnecessary damage, whether during storage or landing. 

Thirdly, the authors of the report point out the importance of seafarers who have a good finish enjoying good quality in the form of higher prices on the market. In this connection, the importance of temperature measurements during landing, sizing and finishing is pointed out. At the same time, it is necessary to ensure the best possible traceability and disclosure of information with all catches.

These proposals are in accordance with the report of a working group under the auspices of the Ministry of Fisheries and Agriculture on improved utilization of catfish, which deals specifically with the utilization of icefish catches. 

The full report can be found here.

Brochures and leaflets related to the project:

• The importance of good handling of fish
• Proper catch handling

Further information on the collaboration can be obtained Jónas R. Viðarsson and Sveinn Margeirsson, CEO of Matís.

Mussel farming has been practiced at an experimental stage around the country for some time and entrepreneurs have mastered cultivation methods that are suitable for Icelandic conditions and the first companies are starting a development based on that development.

In Europe and Canada, mussel farming is an entrenched food industry and Icelanders benefit from having access to technology that has already been developed for the cultivation and processing of mussels. Conditions in Iceland are not always comparable, however, and development work in Iceland has involved adapting technology to Icelandic conditions.

Mussel farming in Iceland has mostly been based on larval collection, later in the production process the shell has been sized and placed in socks that are placed for further breeding on lines in the sea. The main objectives of the AVS project "Shortening the breeding time of mussels”Was developing and evaluating a breeding method that has not been tested before in Iceland, so-called rotation breeding. This method involves collecting wild smallpox (<35 mm) after it has reached the bottom, sizing it, socking it and growing it on hooks / socks up in the sea. The divisional objectives of the AVS project were to assess stock size and recruitment capacity in experimental small shellfish fishing areas in Hvalfjörður and to absorb cadmium in mussels after transport and in further breeding.

The results of this study revealed that a considerable amount of fishable mussels is present in Hvalfjörður. It is clear, however, that the mainstay of this strain are large shells that are not suitable for further cultivation. This can be improved by greasing the trunk so that space is created for small shells to settle.

Less was found of shells in Breiðafjörður, but it was smaller than the shells in Hvalfjörður and was therefore better suited for exchange breeding. A good result was achieved by continuing to grow this shell in Eyjafjörður and it was possible to harvest it there just over a year later, as it had reached market size. With larval collection, it takes the shell 2-3 years to reach market size, but by collecting wild small shells, it can be made to reach market size in one year. Significant value creation could involve utilizing previously unused stocks and shortening the mussel's breeding season by at least one year. However, the uptake of cadmium in mussels can be a problem after transport and in further cultivation, and it is important to monitor the concentration of cadmium in mussels before entering the market.

Cultivation can also be useful in addition to traditional breeding, especially if traditional larval collection has been lost for some reason. The results of this project can therefore be used for more than shortening the growing season and can play a key role in the development of mussel farming around the country.

For further information Helga Gunnlaugsdóttir.

As in recent years, Matís does not send out traditional Christmas cards, but only cards in electronic form. Instead, Matís sponsors Kraft, a support group for young people who have been diagnosed with cancer and their families.

It is Matís' wish that the grant be put to good use and further support the excellent work that is already being done at Kraft.

Further information can be found on Kraft's website, www.kraftur.org.

In the summer project Temperature control in container transport of fresh fish products, which was carried out in collaboration between Eimskip and Matís, the heat distribution in refrigerated containers was measured and the procedure for loading refrigerated and frozen containers, which are used for both the transport of fresh and frozen goods, was taken out.

The temperature control examined in the project concerns the storage and transport of fresh fish, but it is much more sensitive to temperature fluctuations than frozen products. It is therefore important that the ambient temperature of the products in the container is well controlled throughout the transport process. Results of the European project Chill on and the AVS project Simulation of cooling processes show that well-controlled sea transport can achieve a much longer shelf life for marine products than is available in less temperature-controlled air transport chains.

The results of the measurements showed that the heat distribution within the containers is dependent on the loading procedure, as the air flow in the container varies according to the loading pattern. Heat distribution in containers is not homogeneous and is generally colder at the bottom and closer to the cooling machine than hotter at the air of the container and next to the door. Measurements also showed that the temperature inside the container fluctuates with the ambient temperature when it is hot outside. It should be noted that the measurements were made during the summer.

Cooling containers are designed to maintain low air and product temperatures within the container but not to cool products. The results of the measurements showed the importance of pre-cooling a product for loading into containers, but if it is loaded too hot, it takes a long time to reach the ideal storage temperature. The project examined different container types with the aim of identifying which container type is best suited for transporting fresh fish, where a low and stable temperature is important. A correlation could be made between the performance of different containers and their age.

Cooling process simulation is also funded by the Rannís Technology Development Fund (TÞS) and the University of Iceland Research Fund.

For further information Björn Margeirsson.

Next Friday 17 December. doctoral defense at the University of Iceland School of Medicine.

Hélène L. Lauzon, food scientist, defends her doctoral dissertation "Prevention in cod farming: Isolation, use and effects of additive bacteria in the early stages of cod farming" (Preventive Measures in Aquaculture: Isolation, Application and Effects of Probiotics on Atlantic Cod)Gadus morhua L.) Rearing at Early Stages).

Opponents are dr. Einar Ringø, professor at the Norwegian College of Fishery Science, Faculty of Bioscience, University of Tromsø, and dr. Ágústa Guðmundsdóttir, Professor at the Faculty of Food and Nutrition, University of Iceland.

The supervisor was dr. Bjarnheiður K. Guðmundsdóttir, specialist at the University of Iceland Laboratory of Pathology at Keldur and Adjunct Professor at the University of Iceland School of Medicine. Others in the doctoral committee were Sigríður Guðmundsdóttir M.Sc., specialist at the University of Iceland Laboratory of Pathology at Keldur, dr. Ragnar Jóhannsson, specialist at Matís ohf, dr. Ólafur S. Andrésson, professor at the Faculty of Life and Environmental Sciences, University of Iceland and dr. Seppo Salminen, Professor and Director of the Functional Foods Forum at the University of Turku in Finland.

Dr. Guðmundur Þorgeirsson, professor and president of the Faculty of Medicine, will chair the ceremony, which will take place in hall 132 in Askja and will begin at 13:00.

Abstract from the study
Poor performance in the early stages of cod farming is a problem and the use of antibiotics has been the main remedy. The use of supplemental bacteria is considered as a possible alternative as a preventive measure to promote stability in the farming environment and improve the health of farm animals. The aim of the doctoral project was to increase survival and promote the development of cod larvae in the early stages of farming. Emphasis was placed on the isolation and diagnosis of cultivable bacteria as well as the development of preventive methods. The results of the research are presented in 5 scientific articles.

The effects of different treatments on the cultivable and predominant microbial flora in cod farming were examined during two breeding seasons and also properties related to bacterial infectivity in the farming environment. The results show that both feeding and different treatments influenced the type of microflora and that the composition of the microflora is related to the success of larval farming. A screening process was also designed to select supplemental bacteria from the cod farming environment. Two complementary bacteria, Arthrobacter bergerei and Enterococcus thailandicus, were isolated and their properties described. Studies in the larval and juvenile stages confirmed the ability of these complementary bacteria to enhance prevention in the early stages of cod farming.

The project was carried out by Matís ohf. Partners were the University of Iceland Experimental Center for Pathology at Keldur and the Marine Research Institute's Experimental Center at Stað by Grindavík.

About the doctoral dissertation
Hélène L. Lauzon was born in Montreal, Canada in 1965. She graduated from the Collège Saint-Maurice in 1983 and was an AFS exchange student in Iceland from 1983-1984. She graduated with a BS in Food Science from Macdonald Campus at McGill University in Canada in 1991 and an MS in Food Science from the University of Iceland in 1997. Hélène started working at the Fisheries Research Institute in Microbiology in 1992 and later became a specialist at Matís ohf. She began her doctoral studies at the Faculty of Medicine in 2005.

Hélène's parents are Gilles Lauzon, a butcher, and Suzanne Éthier, a housewife. She is married to Þorfinn Sigurgeirsson, a graphic designer and artist, and together they have two children, Díu and Dag.

Trans fatty acids are a term used for a specific type of hard fat. However, these trans fats or trans fatty acids are different from natural hard fats, such as those found in coconuts, in that they are formed when soft fats, so-called unsaturated fats, are converted in the food industry (the fat is hardened).

Trans fatty acids in food production
But if a large proportion of trans fat is in our diet due to the food industry, is it not easy to change this and reduce the consumption of trans fat? It's not that simple. Before the use of trans fats in the food industry, manufacturers used hard fats in their production, but the consumption of hard fats has a negative effect on human health. In their search for "healthier" options, manufacturers began to look at softer fats, but in many respects it is not suitable for food production as it craves sooner than hard fats and therefore shortens the shelf life of products made with soft fats. In an effort to improve the properties of the soft and "healthy" fat, manufacturers began to change its structure. The soft fat, usually vegetable fat, is partially hardened, ie made into a harder fat, and with this change it acquires certain properties which, among other things, manifest themselves in a longer shelf life. Financially, this change was therefore for the better for the companies, as a longer shelf life is a check that less food is thrown away.

Harmful of trans fatty acids
The Public Health Institute's general recommendations are to reduce the consumption of hard fats, and it does not matter whether they are trans fatty acids or saturated fats. Rather, you should choose fats that are soft, ie in liquid or soft form at room temperature. Consumption of soft fat that has been partially hardened, ie. trans fat, has increased sharply in recent decades. Consumption of foods containing trans fatty acids increases the risk of cardiovascular disease. The effect of consuming trans fatty acids can be seen in the fact that LDL cholesterol rises (bad cholesterol) and HDL cholesterol drops (good cholesterol). Consumption of foods containing trans fatty acids is therefore undesirable and in fact the less we consume trans fatty acids the better off we are with regard to the above risk factors and diseases. Food manufacturers, as well as others, are gradually realizing this danger, and the ban on the use of trans-fatty acids in New York City restaurants is the most obvious example of a change in thinking, although the merits of such consumption management can be disputed.

Consumption of trans fatty acids in Iceland
Icelanders generally consume too much fat and hard fat is too large a part of the country's total fat consumption. It is therefore not surprising that the consumption of trans fatty acids is disproportionately high among Icelandic consumers. According to the results of a survey conducted in 2002 on the national diet, the consumption of trans fatty acids averaged 3.5 g per day, but there were some groups, for example men aged 20-39, who consumed much more than 3.5 g per day. Consumption had then decreased by almost a third since 1990, mainly due to declining consumption of margarine and also because the composition of margarine had changed during this time. Despite the fact that Icelanders' consumption of trans fatty acids is on the right track, we still have a long way to go before we reach the upper limit set by the World Health Organization (WHO) as a limit for individual trans fatty acid consumption (2 g per day). The Public Health Institute is currently working on a new consumption study that will shed light on the situation among Icelanders as it is today. It should be noted that Denmark was the first to set rules regarding the maximum trans fatty acids in certain foods. In Denmark, edible oils, additives and margarine may not contain more than 2 g of trans fatty acids per 100 g of fat in the product. It has been decided to set similar rules in this country.

How can we avoid choosing foods that contain trans fatty acids?
Trans fatty acids can be found in many types of foods. Trans fats are likely to be found in margarine, frying fats, microwave popcorn, potato chips and other snacks, sweets, biscuits, cakes, wine breads, french fries and other deep-fried fast food as well as in other foods that have been overcooked.

Labeling of the amount of trans fatty acids on food packaging is significantly deficient. This is especially true for foods other than those from the United States, where strict rules on the labeling of trans fatty acids have been established. Consumers can, however, monitor the presence of trans fatty acids in foods by looking at the description of ingredients on the packaging. If the packaging says "hardened fat / vegetable fat", "partially hardened vegetable oil", "partially hydrogenated (vegetable) oil" or "partially hardened fat / oil", it is very likely that some trans fat can be found there. However, it is now possible to buy ingredients that contain saturated fats with a lot of saturated fatty acids but no trans fatty acids.

For further information, please contact Ólafur Reykdal, olafur.reykdal@matis.is, and Steinar B. Aðalbjörnsson, steinar.b.adalbjornsson@matis.is.