News

What's going on in the Studio?

Friday 13 November at 13: 30-17: 00 there will be a presentation about Verið in Sauðárkrókur. There, Verbúar will present their activities. Guðmundur Guðlaugsson, mayor of the Municipality of Skagafjörður, convenes the session.

Gísli Svan Einarsson. Be Science Parks
Helgi Thorarensen.
  Faculty of Aquaculture and Fish Biology at Hólar University
Gunnlaugur Sighvatsson
. Iceprotein           
Arnljótur Bjarki Bergsson
. Matís Biotechnology Center
Matthildur Ingólfsdóttir
. Your environment

Coffee break

Individual projects presented
Stefán Óli Steingrímsson
, Hólar University - Hólar University. Inheritance process of salmonids
Ólafur Sigurgeirsson
, Hólar University - Hólar University.  Grass harvester
Jón Þór Jósepsson
, Mjólkursamlagi KS. Turning cheese whey into a profitable product
Björn Margeirsson
, Matís. Temperature control in the transport processes of marine products - experiments and modeling
Hörður Kristinsson
, Matís. Opportunities in biochemical processing
Þorsteinn Ingi Sigfússon,
 Iceland Innovation Center.  NMI opens in Sauðárkrókur.

Moderator. Áskell Heiðar Ásgeirsson, Head of Marketing and Development at the Municipality of Skagafjörður

Everyone is welcome

Registration of participants and further information:
Gísli Svan Einarsson
gisli@veridehf.is

BE Vísindagarður ehf.
Háeyri 1. 550 Sauðárkrókur
S: 455-7930, 820-7930

Versin website: http://veridehf.is/

Verid_Kynningarthing

News

Heat transfer model of halibut, freezing and thawing - an opportunity for further value creation

The Matís report "Freezing and thawing of halibut - experiments and CFD simulation" has been published, which was prepared in the project Simulation of cooling processes. 

The freezing and thawing of halibut was experimentally studied and CFD models were constructed using the thermal and hydrological software FLUENT. The project has already demonstrated the unequivocal utility of such models for the transport processes of fresh produce, but the results of this report show that the same applies to frozen products. 

In the freezing experiment, whole pallets of semi-frozen halibut were placed in a cold store and the air temperature and the temperature of halibut in different places on the pallet were measured with thermometers. The time taken for the halibut to freeze from -10 to -5 ° C below -15 ° C ranged from one to four days depending on the location of the pallet. 

Varmaflutningslikan_graludu_3_nov_2009-2
Heat distribution in the horizontal plane in the middle
height in a single halibut bag after 10 hours. heat load (12.6 ° C ambient temperature) according to CFD model. The initial product temperature was -26.0 ° C

In thawing experiments, both individual bags and twenty bags, stacked on pallets, were examined in the temperature-controlled cold rooms of Matís and UI. Heating of a frozen product was mapped under conditions that may occur during unloading from freezer trawlers or 10 - 20 ° C air temperature. The results of the experiments were compared with the results of three-dimensional heat transfer models, and there was generally a good agreement between them. At 10 p.m. storage at 12.6 ° C air temperature raised the temperature in individual bags from about -26 ° C to approx. -5 ° C. At such a long temperature load, the temperature in pallet bags rose from -22.5 ° C to -17 to -3 ° C, which shows how homogeneous the heat distribution can be with prolonged heat load. The results of the CFD model showed that 10 m / s wind during loading significantly accelerates the thawing of frozen fish on pallets.

For further information, please contact Björn Margeirsson, PhD student at Matís and the University of Iceland, bjorn.margeirsson@matis.is

News

Fish market for the general public

An interesting summary has been presented about the possibilities of a fish market for the general public, where visitors and pedestrians can get to know the inexhaustible possibilities of Icelandic seafood and get acquainted with the products and buy exciting ingredients for cooking.

Why is it not common in this country for the public to be able to buy fresh fish on the quayside or at the fish market? Iceland is known for its great and good fishing grounds and fish products of high quality. Why not make more of an experience related to the fish, both for Icelanders and for tourists? Many people are interested in the idea of a fish market, but for some reason it has not been implemented.

The AVS project "Fish Market for the Public" is now complete. The project was about exploring the basis for establishing fish markets in Iceland for the general public and tourists. Proposals were also made on how to handle such a market. The main purpose was to encourage the establishment of (retail) fish markets around the country and thereby strengthen the connection between consumers and seafood. There has been a lot of interest in the project and everything points to such a market being established in Reykjavík soon.

These proposals review the state of fish markets in Iceland and what "retail fish markets" can offer. Examples of fish markets abroad are taken, various ways of setting up a retail fish market are reviewed, and the main steps that need to be kept in mind when setting out are reviewed. Finally, an example is taken of the process of original idea work for the establishment of a retail fish market in Reykjavík.

The authors hope that this summary will spark interest in and contribute to the establishment of fish markets for the general public across the country.

Project reports: Proposals for the establishment of a retail fish market in Iceland.

Further information about the project can be obtained from Þóra Valsdóttir, Matís ohf.

News

THE PREVENTION AND LIFESTYLE Conference 13 and 14 November

A very interesting conference will take place at the Grand Hotel. Friday and Saturday, November 13 and 14. Many of Matís' employees are involved and deliver interesting presentations and / or chair meetings. The program can be accessed at the bottom of the page.

PREVENTION & LIFESTYLE
Conference for professionals and the general public.
13.-14. November 2009

PART 1 DISEASES: 9.00-12.30
Moderator: Inga Þórsdóttir.
09.00-09.10 The conference is set.
09.10-09.35 Obesity in children. Erlingur Jóhannsson.
09.35-10.00 Obesity in adults & diabetes. Gunnar Sigurðsson.
10.00-10.25 Cardiovascular disease. Thor Aspelund.
10.25-10.40 Coffee break
10.40-11.05 Dementia. Björn Einarsson.
11.05-11.30 Cancer. Jón Gunnlaugur Jónasson.
11.30-11.55 Digestive diseases. Bjarni Þjóðleifsson.
11.55-12.20 Musculoskeletal problems & bone protection. Björn Guðbjörnsson.

12.20-13.00 Matarhlé

PART 2 RISK FACTORS: 13.30-16.30
Moderator: Halla Skúladóttir. 
13.00-14.00 Heart Disease and Nitric Oxide. Louis Ignarro.
14.00-14.25 Industry. Jón Óttar Ragnarsson.
14.25-14.50 Movement. Janus Guðlaugsson.
14.50-15.15 Smoking & lung diseases. Þórarinn Gíslason.
15.15-15.25 Coffee break
15.25-15.50 Lifestyle. Þórólfur Þórlindsson.
15.50-16.15 Side effects of medicines. Magnús Karl Magnússon.
16.15-16.40 Mental Disorders & Prevention. Högni Óskarsson
16.40-17.05 Dental diseases & prevention. Sigfús Þór Elíasson.

LATER DAY: SATURDAY

PART 3 SYSTEMS: 10.00-12.30

Seminar A The Icelandic Chemical Environment
Moderator: Dóra Guðrún Guðmundsdóttir.

a. The diet of Icelanders. Inga Þórsdóttir. 
b. Trace minerals in Icelandic soil & food. Laufey Steingrimsdottir.
c. Chemical content of Icelandic food. Ólafur Reykdal.
d. Food control in Iceland today. Jón Gíslason.
e. Toxins in the Icelandic environment & food. Helga Gunnlaugsdóttir.
f. Antibiotics & hormonal drugs in Icelandic food. Sigurður Örn Hansson.

Seminar B Production & development in Iceland
Moderator: Sjöfn Sigurgísladóttir

a. Biochemical processing & health materials from the Icelandic ecosystem. Hörður G. Kristinsson.
b. Medicines from the Icelandic ecosystem. Elín Soffía Ólafsdóttir?
c. Genetically modified foods, pros & cons - Einar Mäntylä.
d. Agriculture & horticulture. Magnús Á. Ágústsson.
e. Aquaculture & omega-3. Jón Árnason.
f. Iceland as a health paradise. Grímur Sæmundsen.

12.30-13.00 Matarhlé

PART 4 POLICY: 13.00-14.30
Moderator: Sigurður Guðmundsson.
13.00-13.30 Changed emphases in the health system. Vilmundur Guðnason.
13.30-14.00 New & healthier Iceland. Þorgrímur Þráinsson.
14.00-14.30 Future challenge. Sigmundur Guðbjarnarson.

14.30-14.45 Coffee break.

PART 5 PANEL DISCUSSION: 14.45-17.00
All original speakers are responsible for the answers together with the following parties:
Lúðvíg Guðmundsson & Hjörtur Gíslason: Dieting measures
Karl Andersen: Preventive measures for heart disease.
Tómas Geirsson tries. Obesity during pregnancy.
Unnur Valdimarsdottir. Cancer & environment.

News

Book chapters by Matís employees

The book "Improving seafood products for the consumer" was recently published, which discusses, among other things, how people can increase their consumption of fish products.

Matís employees, Emilía Martinsdóttir, Guðjón Þorkelsson, Helene L. Lauzon, Kolbrún Sveinsdóttir, Margrét Geirsdóttir, Ragnar Jóhannsson and Sjöfn Sigurgísladóttir, Matís' CEO, wrote the book.

A review of the book can be found here.

News

New regulation on nutrition and health claims: Matís with posts

Within the European Union, a new one has taken effect Regulation on nutrition and health claims in food labeling. It can be expected that the regulation will be incorporated into the EEA Agreement in the coming months.

Until then, Icelandic rules will continue to apply. In Iceland, the ingredients of foodstuffs may only be claimed if they are authorized in the relevant regulations or if a permit for such has been obtained from the Food Administration (www.mast.is).

In the run-up to the enactment of this regulation, Matís took part in a Nordic project where the aim was for the Nordic countries to present a common view on what kind of labeling would be allowed as "positive labeling". An opinion poll was conducted among Nordic consumers on health claims, how consumers understand them and on food labeling and how they affect marketing.

Matís conducted the survey in Iceland and interpreted the results as well as holding meetings with stakeholders, representatives of food companies and consumer associations. A peer-reviewed article has now been published which explains the results of the consumer research. The article is called Perception of Health Claims Among Nordic Consumers and is published in the Journal of Consumer Policy and can be accessed here.

For further information Emilia Martinsdóttir.

News

Some facts about supplements

The market for so-called health products, whether it is dietary supplements, dietary supplements, plant extracts or other, has been expanding in recent years and has become large.

Products are often offered for sale that work as they are said to work in advertisements, but unfortunately it is very often the case that people buy the cat in the sack. Below are statements that are often heard when two or more people come together and discuss these issues.

Vitamin B-12 cures dilution: it is clear that it goes on the B-vitamin reserves with long-term drinking. On the other hand, there is no evidence in science about the positive effects of higher doses of vitamin B-12 on dilution following occasional binge drinking.

Ginseng makes you smarter: there are different types of ginseng that have different effects in some ways. There is nothing in science about whether ginseng makes a person smarter. It is another matter that most types of ginseng have some stimulating effect and when stimulating the central nervous system, including the brain, people may find it smarter.

Sun hat cures flu: sun hat does not cure flu. However, it is very different whether the results of research support that a sun hat can reduce the effects of the flu, as has been claimed with vitamin C. The probability of toxicity due to the consumption of a sun hat is small if the consumption is in accordance with the recommendations, and therefore the consumption of a sun hat can probably not do any harm but the question of whether a sun hat does any good.

Vitamin A improves eyesight: if there is a lack of vitamin A, which is not the case for most Icelanders, then a supplement of vitamin A can improve eyesight. However, vitamin A in the form of retinols (retinol, retinal) can be very harmful in large doses. Therefore, it is important to stay as close as possible to the recommended daily allowance (RDS) and not consume more vitamin A than necessary.

Creatine makes you stronger: creatine is usually in the form of creatine phosphate (CP). Adenosine tri-phosphate (ATP) is a storehouse of energy in the body. With increased creatine-phosphate intake, we contribute to having more ATP during exercise in short, sharp conflicts (1-10s). Therefore, it is believed that we can improve enthusiasm in short, sharp conflicts if we consume supplements that contain creatine. The results of studies, which have been conducted almost exclusively on men aged 18-35, indicate that consumption is without undesirable side effects for that group. Information regarding other groups is not available and therefore children and adolescents should not consume creatine.

Vitamin C reduces the damage caused by smoking: it is best for the body if people do not smoke. Vitamin C is an antioxidant and can therefore reduce the harmful effects, such as oxygen, on the body's cell membranes. The harmful effects of oxidation are greater in smokers due to cigarette smoke than in non-smokers. It seems that consuming vitamin C, up to 100mg per day, can be helpful in reducing the oxidative harmfulness of smoking. It should be noted, however, that the harmfulness of smoking is not limited to this aspect.

Chromium reduces sugar cravings: Chromium is an important link in the body's insulin response, but insulin has an effect on blood sugar levels, among other things. In people with diabetes, their insulin response may be impaired and it is thought that extra chromium may help them control their blood sugar. Increased consumption of chromium is not considered to contribute to better glycemic control, and therefore sugar cravings, in those with normal glycemic control (ie not having diabetes of any kind).

Vitamin D strengthens bones: Vitamin D is a fat-soluble vitamin that many people prefer to call hormone-like substances due to its role in the body. Vitamin D affects, among other things, how well we use calcium from our diet. Calcium is important in the structure and maintenance of bones and therefore there are old and new truths that vitamin D and calcium are necessary in adequate amounts to shape and maintain strong bones. Exercise also increases bone strength.

Potassium is a muscle relaxant: potassium (K) plays an important role in the functioning of the nervous system and muscles. Potassium, among other things, has a role to play in muscle nerve signaling to relax tightened muscles. Potassium levels are very well controlled in the body and if people on the other hand do not have any diseases that distort the body's potassium balance, including the heart muscle, it is absolutely unnecessary, and in fact undesirable, to consume large amounts of potassium as a dietary supplement. effect

Caffeine is a fat burner: caffeine indirectly stimulates the central nervous system, including the brain. When we stimulate the central nervous system, we are more likely to move and that movement is actually the reason why we burn more energy and thus more fat rather than the direct fat burning effect of caffeine. It should be noted, however, that adverse side effects can accompany the consumption of caffeinated foods and pregnant women, women who are breastfeeding, children and those who are sensitive to caffeine are advised not to consume large amounts of caffeine.

Vitamin E prevents acne: many people consume more vitamin E than the recommended daily allowance in the hope that vitamin E has a protective effect against cardiovascular disease. Regarding acne, the disease is due to other factors (including larger sebaceous glands due to accumulated sebum) and there is nothing in the science of nutrition that supports the hypothesis that vitamin E can prevent acne.

It is important for consumers to realize that much of what is on sale in this country, as well as elsewhere, may be useless, even though consumption does not create any danger if advice on quantity is followed. As consumers, we must be critical of the information provided to us and ask where this information comes from. If it is clear that the information is not supported by scientific evidence and business considerations dictate how the information is presented, then it is desirable that this information be treated with caution. When choosing supplements, dietary supplements, plant extracts and other such substances, it is often a good idea to keep the following in mind:

If the advertised features of a product are too good to be true, they are probably untrue!

For further information, please contact the author, Steinar B. Aðalbjörnsson, marketing director of Matís.

News

Fish in Icelandic waters: very little organic pollutants and pesticides

A report has been published from Matís ohf. which is called Undesirable substances in seafood products - results from the monitoring activities in 2007.

The report shows the results of measurements of the amount of toxic pollutants in Icelandic seafood in 2007 and is part of a continuous monitoring project funded by the Ministry of Fisheries and Agriculture and has been ongoing since 2003. As in previous years of monitoring, the results of 2007 show that an edible part of fish caught in Icelandic waters contains very small amounts of organic pollutants such as dioxins, dioxin-like PCBs and pesticides (insecticides and plant toxins), compared to the maximums recognized by European countries. Oil and flour made from blue whiting, however, must be close to or exceed the permissible limits for certain substances.

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.

This report contains a more detailed assessment of heavy metals and a number of other inorganic trace elements in edible parts of fish than has previously been done in Iceland, but Matís has developed more sophisticated equipment for such measurements than before. With this equipment, so-called ICP-MS, it is possible in a relatively simple way to detect a large number of inorganic trace elements with greater accuracy than before. The results of measurements of heavy metals show that the edible part of the fish was always below the EU maximum permitted levels for lead, mercury and cadmium. The results of measurements of the inorganic substances classified as essential trace elements in human food will be used in Matís 'nutrient database, ISGEM, which is accessible on Matís' website, but also to assess the value of fish products as a source of such substances in Icelandic food. As in previous years of monitoring, the results for 2007 show that the edible part of fish caught in Icelandic waters contains very small amounts of organic pollutants such as dioxins, dioxin-like PCBs and pesticides (insecticides and plant toxins), compared to the limits set by European countries.

The results of measurements of fishmeal and fish oil for feed preparation confirm the need to closely monitor the levels of persistent organic pollutants such as dioxins, PCBs and pesticides in these products in the spring. The concentration of the 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. In addition, the levels of dioxins and dioxin-like PCBs as well as individual pesticides stop exceeding the EU's permissible limits. This is especially true for blue whiting products.

The author of the report is Hrönn Ólína Jörundsdóttir and the project manager is Helga Gunnlaugsdóttir.

The report can be accessed here.

News

Beef, lamb, whale, pork …………?

Matís offers a service that benefits everyone. The services available to companies are well known, but less is known about the services offered to individuals. If you are thinking of buying a dog ………

…… ..wouldn't you spend under 10 thous. kr. and get to know by genetic analysis where the dog comes from? Or do you want to know if the meat you eat is beef, lamb, pork or whale meat? Here is a fun interview on Channel 2's afternoon radio show about the genetic analysis of meat.

Beef that was lamb

Erla Ragnarsdóttir: Yes, we are going to look first…

Linda Blöndal: A little fun.

Erla: Yes, a bit of a fun story. A woman ordered a beef steak at a restaurant that is not in the news. However, she immediately feels that this is not beef and complains but gets little response. The caterer is certain that he is serving beef there. The steak is a beef steak, but the woman does not let herself be told, she is sure that she is eating whale meat and goes hard on the restaurateur and returns the meat. And, of course, the caterer wants a solution.

More here.

News

An interesting talk about opportunities and threats in charr farming

On 13 and 14 October, a conference was held on charr farming in the Nordic countries, opportunities, opportunities, obstacles, threats and other industry-related issues. Sjöfn Sigurgísladóttir, CEO of Matís, gave a talk.

Sjafnar's talk discussed, among other things, how it would be possible to increase the demand for farmed char and the opportunities that we Icelanders have. Matís can play a major role in the marketing of farmed char with the knowledge that can be found among the company's employees.

Sjafn's message can be accessed here.

EN