Category: News

"The facilities and advice we received at Matís' food factory in Höfn in Hornafjörður were the key to the company becoming a reality".

This is what Kristín Þorvaldsdóttir from the company Hundahreysti says, who launched a new type of dog food at the beginning of April last year. The feed is produced according to the Swedish model, which uses Icelandic ingredients. The company is owned by Kristín and her husband, Daníel V. Elíasson, a food technician, but Kristín herself is a business graduate.

They introduced fresh food for dogs in Sweden at the time and after they moved back to Iceland they planned to import the food but it was not allowed as it is a raw material. Kristín works within the Icelandic Kennel Club and decided to combine her hobby and education and start a company for the production. This was the fateful autumn of 2008 and suddenly all assumptions about the financing of the production failed.

"The cost of production facilities was a difficult task for such a small innovative company, but at the beginning of 2009 we were pointed out the possibility of starting production at Matís' food factory in Höfn. In short, we went there, started trying to adapt the Nordic feed to Icelandic conditions. After that, we started production at Matís and got started. At Höfn we got all the facilities we needed and invaluable advice and help from Matís employees. And 10 months after we first launched the product, we have reached a 270 square meter production facility in Kópavogur, "says Kristín.

A group of dog owners was hired to test the production in the beginning and almost everyone is in Hundahreystur's customer group today. The production is about 4 tons per month, but the feed uses raw Icelandic mutton, beef belly and beef blood. No animal by-products other than bovine animals are used. In addition, it is added to potato fiber, wheat bran, calcium, minerals and vitamins. The meat in the feed is raw and that is why it is called fresh feed. The feed is sold frozen and stored for approx. year in the freezer. Nordic fresh food is complete food for dogs and there is no need to give the dog any supplement or mix with other food.

"Fortunately, we did not let the economic collapse stop us and most of all we received the help we received from Matís," says Kristín in Hundahreysti.

Further information can be obtained from Guðmundur H. Gunnarsson, Matís' professional and station manager at Höfn in Hornafjörður, gudmundur.h.gunnarsson@matis.is and with Kristín at Hundahreysti, 892-5292, www.hundahreysti.is.

On the 19th and 20th of October. A conference on fishing, processing, marketing and research on longline fish will be held in Gullhömri.

The conference is organized by Matís, Nofima in Norway, the University of Tromsø and Havstovan in the Faroe Islands. Lectures will be given by experts at various stages of the line fish value chain, followed by a general discussion among participants, i.e. Efforts will be made to identify the main opportunities in the industry. The conference will be held in English and the agenda can be accessed here.

Admission is free and open to all.

It is necessary to register, however jonas.r.vidarsson@matis.is (no later than October 15). 

On 30 August, a conference on pelagic fish was held at Gardemoen in Norway. The title of the conference was "Opportunities and opportunities in the pelagic fish industry. Looking to the future“.

SINTEF in Norway organized the conference in collaboration with Matís, the Technical University of Denmark and Chalmers University in Sweden. The topic of the lectures dealt with the handling of the catch on board, the production of products and by-products, as well as the quality and impact of pelagic fish on public health. Among the speakers from Iceland were Ásbjörn Jónsson and Sigurjón Arason from Matís together with Sindri Sigurðsson, quality manager of Síldarvinnslan.

The conference was well attended and was a great success. There was a lot of speculation about the position and future prospects in the pelagic fish industry and the possibilities that exist for increased production of products for consumers.

For further information, please contact Ásbjörn Jónsson, asbjorn.jonsson@matis.is.

Research is being carried out to increase knowledge of the properties of fat and its stability with regard to the condition of fish during fishing.

Fat composition in cod meat (Gadus morhua) according to season and fishing areas

In lean fish such as cod, fat development was not considered a problem. However, cod muscle contains a lot of unsaturated fatty acids which are easy to crave during storage. These changes have a negative effect on the taste and appearance of products. Research is being carried out to increase knowledge of the properties of fat and its stability with regard to the condition of fish during fishing. The condition of the fish is determined by various factors, such as the season, fishing area, size and age of the fish. Improved knowledge of raw materials and their stability during processing and storage will facilitate production management in fish processing, where the shelf life and quality of products are taken into account. 

The research is funded by the Fisheries Project Fund, which will run until the end of 2011.

Participants in the project are Oddi hf, KG Fiskverkun ehf, Þorbjörn, Skinney-Þinganes hf and Matís ohf. Project manager is Kristín A. Þórarinsdóttir, Matís ohf. 

Project title: Fat composition in cod meat (Gadus morhua) according to season and fishing areas

For further information, please contact Kristín A. Þórarinsdóttir, tel: 422-5081, e-mail: kristin.a.thorarinsdottir@matis.is.

A new project has now begun at Matís, which intends to investigate the effects of different salting methods and additives in order to reduce the negative effects of death stiffness on brine uptake. 

There is a big difference between the processing properties of farmed cod and wild cod. The growth of farmed cod is faster and the conditions in the environment are different. Slaughtering and handling of wild fish are also controlled. Previous research has shown that it is best to process farmed cod before death, but this has created problems in the production of lightly salted products. The physiological processes that occur during death stiffness counteract weight gain, partly because the muscle contracts. In the spring of 2010, AVS approved (www.avs.is), to support projects to investigate the effects of different salting methods and additives in order to reduce the negative effects of mortality on brine uptake. Experiments will be launched in the autumn, but the project is expected to be completed in June 2011.

Participants in the project are Hraðfrystihúsið - Gunnvör hf and Matís ohf. Kristján G. Jóakimsson is the project manager and Kristín A. Þórarinsdóttir, kristin.a.thorarinsdottir@matis.is, directs the work carried out by Matís in the project. 

Project title: Lightly salted products from farmed cod

On Monday 6 September, a doctoral defense will take place at the Faculty of Food and Nutrition, University of Iceland. Food scientist Þrándur Helgason is defending his doctoral dissertation "Micro ferries for bioactive substances"

Doctoral dissertation in food science from the Faculty of Food and Nutrition at the School of Health Sciences, University of Iceland

Micro-ferries for bioactive substances
On Monday 6 September, a doctoral defense will take place at the Faculty of Food and Nutrition, University of Iceland. The food scientist Þrándur Helgason is defending his doctoral dissertation "Formation of Solid Lipid Nanoparticles as Delivery Systems for Bioactive Ingredients". John Coupland Professor at Pennsylvania State University and dr. Ragnar Jóhannsson division manager at Matís ohf. Supervisors and the doctoral committee were dr. Kristberg Kristbergsson, professor at the Faculty of Food and Nutrition, University of Iceland, dr. Jochen Weiss, professor at the University of Hohenheim in Stuttgart, Germany and dr. D. Julian McClements, Professor at the University of Massachusetts, Amherst, USA.

Dr. Inga Þórsdóttir, professor and dean of the Faculty of Food and Nutrition, will chair the ceremony, which will take place in the Celebration Hall of the University of Iceland in the Main Building and will begin at 13:00.

Abstract from the study
An increase in food-related diseases such as obesity, cardiovascular disease and hypertension has led to a huge increase in interest in developing foods that contain bioactive substances that can help control these diseases. Studies have shown that such diseases can be significantly reduced by making certain bioactive substances part of the daily diet. The problem is that many of these bioactive substances are very unstable and do not tolerate the usual processing and storage of food. This is especially true for substances such as omega-3 fatty acids, b-carotene and lycopene that are broken down and not utilized. Problems with stability mean that much less of these substances are used than is desirable in common foods. The purpose of this project was to develop special micro-ferries as carriers for health-enhancing bioactive substances that can be added to foods to ensure their stability and effective absorption during digestion. The micro-ferns were made from substances common in foods such as certain fats, phospholipids and emulsifiers that were specially designed to increase stability and improve the uptake of bioactive substances. In the project, the stability of substances and their activity were assessed.

About the doctoral dissertation
Þrándur Helgason was born in 1980 and completed a BS degree in food science at the University of Iceland in 2004. He defended his master's thesis in food science at the University of Iceland in 2006 and was subsequently hired as a doctoral student at the University of Iceland in collaboration with the University of Massachusetts. part of the experimental work. In 2009 he moved to Stuttgart, Germany, where research was continued. Þrándur is the son of the couple Helgi Jóhannesson and Elín Sigurbjörg Jónsdóttir. Thrond's wife is Hanna Salminen.

For further information, contact Þrándur Helgason, e-mail thrandur@hi.is, phone 00491606034768 or Kristberg Kristbergsson, professor, email kk@hi.is, phone 525-4052.

See also the website of the University of Iceland:

See also the website of the University of Iceland: www.hi.is/

The first fisheries conference will be held 6-7. September 2010 at the Grand Hotel in Reykjavík. The conference has the web www.sjavarutvegsradstefnan.is where you can download the program and other information.

Sjávarútvegsráðstefnan ehf.
At the beginning of the year, Sjávarútvegsráðstefnan ehf. established but the role of the company is to hold an annual fisheries conference and its purpose is to:

• promote professional and informative coverage of the fisheries sector
• be a forum for communication between all those involved in the fisheries sector in Iceland

The first fisheries conference will be held 6-7. September 2010 at the Grand Hotel in Reykjavík. The conference has the web www.sjavarutvegsradstefnan.is where you can download the program and other information.

The idea
The idea of the fisheries conference is to create a communication platform for all those involved in the fisheries sector in Iceland. This group includes those involved in fishing, aquaculture, primary processing, advanced processing, sales and marketing, services and research and development, as well as public bodies, teachers and students, the media and other enthusiasts. Today, there are various conferences and meetings within the fishing industry, but then usually related to individual associations, organizations or materials. The association is not an interest group of individual groups and does not work for advocacy.

The Fisheries Conference is for everyone!
The aim of the fisheries conference is to bring together in one place a cross-section of the industry to work for progress and progress. The Fisheries Conference is a forum where people meet, strengthen relationships and co-operate in the industry. The conference discusses important issues in the field of fisheries and it is hoped that it will be a source of ideas and encouragement for good works that conference guests have as a vegan at the end of it.

Content of the conference
Every year new material is introduced and the first conference will focus on the following themes: markets and product development, opportunities for value creation, the Iceland brand, eco-labeling and tourism and the fisheries sector. The conference will feature almost 30 presentations on various issues in the fisheries sector.

Tomorrow, Friday 27 August, Matís employee and master's student at the University of Iceland, Ásta Heiðrún E. Pétursdóttir, will give a lecture on arsenic in fishmeal.

The lecture is entitled: Determination of toxic and non-toxic arsenic species in fish meal.

The lecture will take place in room 158 in the VR-II building on Friday 27 August at 12.30.

Abstract
There is a lot of arsenic in the ecosystem in organic compounds as well as in inorganic form and more than 50 natural chemical forms of arsenic have been found. Seafood naturally contains a high concentration of the total arsenic. The majority of arsenic in seafood, on the other hand, is bound in an organic form, so-called arsenobetanide, which is considered safe. Other forms of arsenic in marine products are generally present in lower concentrations, including inorganic arsenic (arsenite and arsenate) which are toxic. This dissertation includes results and statistical processing of measurements of total concentration in over 100 samples of Icelandic fishmeal. Among other things, it was examined whether there was a seasonal difference in the total concentration of arsenic. Emphasis was then placed on the analysis of toxic inorganic arsenic and different methods were tested and evaluated. The previously published alkali-alcohol extraction method, for the detection of inorganic arsenic, was adapted and the samples were measured by HPLC equipment connected to ICP-MS. Arsenobetanide was found to be the predominant form of arsenic in all cases. Inorganic arsenic was found to be less than four percent of the total concentration in twelve different fishmeal samples. The alkali-alcohol extraction method gave a convincing upper limit on the concentration of inorganic arsenic. The need for further development of chemical analysis methods in this field is urgent.

For further information contact Ásta, asta.h.petursdottir@matis.is.

Since early this morning, some of the key executives of the Whole Foods Market retail chain have been visiting Matís and getting acquainted with the company's busy operations.

Whole Foods Market (www.wholefoodsmarket.com/) is a large US retail chain that began operations in the state of Texas in 1980. The retail chain has operations in over 270 stores in the United States and in England and is best known for selling food that has been as little involved in production as possible. For example, the retail chain's selection of organically grown foods is among the best known in the world. The company has also placed great emphasis on knowing where food comes from and has been particularly interested in the origin labeling and traceability of food. Whole Foods Market's visit to Matís was, among other things, precisely for the purpose of getting to know better traceability and origin labeling of food, but Matís has been at the forefront of research in this area.

The visitors were also very interested in Matís' database on contaminants in Icelandic seafood (see here) and how clean our seafood is.

Attached are two photos from the visit; here and here.

Can also be found here a fun video from Whole Foods Market about Icelandic sheep farming.

Next Friday 10 September. is defending his doctoral dissertation at the Faculty of Food and Nutrition, University of Iceland.

Food scientist Gholam Reza Shaviklo is defending his doctoral dissertation "Properties and applications of fish proteins in value added convenience foods". (Properties and use of fish proteins in prepared foods).

Properties and use of fish proteins in prepared foods
Next Friday 10 September. is defending his doctoral dissertation at the Faculty of Food and Nutrition, University of Iceland. Gholam Reza Shaviklo, a food scientist, is defending his doctoral dissertation Properties and applications of fish proteins in value added convenience foods. (Properties and use of fish proteins in prepared foods).

Opponents are dr. Javier Borderias from the Institudo del Frio in Madrid, Spain and dr. Kristberg Kristbergsson, professor at the Faculty of Food and Nutrition at the University of Iceland Sjöfn Sigurgísladóttir is a visiting professor at the Faculty of Food and Nutrition at the University of Iceland and the CEO of Matís ohf and dr. Kolbrún Sveinsdóttir specialist at Matís ohf.

Dr. Inga Þórsdóttir, professor and dean of the Faculty of Food and Nutrition, will chair the ceremony, which will take place in the Celebration Hall of the University of Iceland in the Main Building and will begin at 13:00.

Abstract from the study
The aim of the project was to increase the utilization and value of raw materials and the convenience of consumers through the development of prepared foods from fish proteins.

It was investigated how isolated fish proteins can be processed and used as additives in prepared foods. Antifreeze had to be added to wet isolated haddock protein before freezing into blocks to ensure its stability during freezing. Oxidation before and during the processing of isolated proteins from saithe led to extensive development in dried powder so that it could not be used for product development. Drying of saithe washes rinsed and purified from water (surimi) was also studied. It turned out to be possible to produce a powder that was suitable for product development by both freeze-drying and spray-drying. 7% of lyophilized saithe powder could be added to extruded cornmeal. A so-called chop mix with 30% saithe powder was developed. Finally, an attempt was made to add lyophilized saithe powder to Iranian food. There was no difference in taste, appearance and texture of ice cream with 0, 3 or 5% saithe powder after 2 months of storage at -18 ° C. After that, there were changes in taste, smell and texture. Scientific and technical information from the project is important and constructive both for ongoing research on the utilization of fish proteins and for companies that are interested in developing prepared foods and snacks with added fish proteins. This would increase the value of underutilized raw materials and at the same time be one way to increase fish consumption in countries or areas where there are no traditions for cooking fresh or frozen fish.

The doctoral dissertation is based on eight scientific articles, two of which have already been published in an international scientific journal and two others have been approved.

The United Nations University School of Fisheries awarded a scholarship to Gholam Reza Shaviklo. Matís ohf, Iceoprotein hf, Iran Fisheries Research Organization (IFRO) and Iran Fisheries Organization (SHILAT) in Tehran, Iran, SIPA Co., Qazvin, Iran, Iran Fish Processing Research Center (Anzali, Iran), provided its research facilities. The research in the project belonged to the projects Propephealth in SEAFOODplus (project no. FP6-016333-2) funded by the 6th Framework Program of the European Union and Health Products from Fish which is funded by the Technology Development Fund.  

About the doctoral dissertation
Gholam Reza Shaviklo was born on November 11, 1968. He graduated with a first degree from the Faculty of Food and Nutrition at Shahid Beheshti University in Tehran in 1992. He studied at JICA in Japan and at the United Nations Fisheries University and defended his master's project at the University of Iceland in 2008. He has 20 years of experience in surveillance, research and development for the fishing industry in Iran and currently works for the Iran Fisheries Organization (SHILAT) in Tehran.

For further information contact Gholam Reza Shaviklo, phone: 698-1118 e-mail: shaviklo@gmail.com or Guðjón Þorkelsson, supervisor, phone: 858-5044, e-mail address: gudjont@hi.is.