Category: News

FisHmark is an Icelandic software for fisheries companies that proposes the most efficient arrangements for fishing and processing fish, can increase the value of seafood and at the same time contribute to increased profits for companies. The prototype of the equipment is ready and the aim is for fisheries companies to be able to use it next year. The device was presented at a press conference today, 14 February.

The software is the first of its kind and is a collaborative project between the food research company Matís and the software companies AGR, Maritech and TrackWell.

With FisHmark you can:

• Analyze which factors affect the value of seafood and the results of fishing and fish processing.

• Make proposals for the most efficient arrangements for fishing and catch measures.

• Increase the value of seafood and ensure access to demanding specialty markets.

• Make it easier for fish sellers to share information about a product, such as its origin.

• Connect data from electronic catch diaries, measurements in reception and from information systems about processing and marketing.

• Look for the most cost-effective solutions in the value chain of cod products and increase corporate profits.

To demonstrate the potential of FisHmark, an example has been set up of a company with one tugboat for fishing and fish processing located in Grundarfjörður. For simplicity, it is assumed that the tugboat can land at two landing ports, Grundarfjörður and Höfn in Hornafjörður.

In order to determine the most efficient arrangement for fishing with FisHmark, the following factors are examined: Comparison of ports, rental prices for quotas, capacity of fish processing, catch composition, export surcharge, closure of areas, limits on quota leasing, fishing without fish processing and catch shares.

Based on the best solution, 9.5% was an increased profit from the operation if it was fished outside the West instead of fishing in the southeast.

The project is funded by the AVS Fisheries Research Fund and the Rannís Technology Development Fund.

From 17. – 24. February, a food festival will be held at the Nordic House in Reykjavík. The festival is entitled New Nordic Food Festival and Matís is somewhat involved.

In August last year, a special co-operation program of the Nordic Council of Ministers, entitled "New Nordic food and cuisine", was launched on the Matís website, which aims to explain the potential for value creation in Nordic food production and food culture. It was also reported that a special steering group had been appointed to work on the plan. Iceland is represented by Emilía Martinsdóttir from Matís and Laufey Haraldsdóttir from the Department of Tourism at Hólar University.

In each country, "ambassadors" were also nominated, who were given the task of disseminating knowledge and raising awareness of Nordic cuisine. The ambassadors work on presentations of Nordic cuisine and culture. The Icelandic ambassadors are Sigurður Hall and Baldvin Jónsson. Now it's time to introduce this remarkable initiative to Icelanders.

The festival starts on Sunday 17 February and lasts for a week and it is safe to say that the program is the most magnificent as can be seen in here of the festival!

"Our research on the shrinkage of fish in containers has revealed rather low figures. Far below 10%. When these exports peaked in 1986, we measured this in several cases. It was found that the shrinkage in cod was 1 to 2%. Then a much more detailed experiment was made about a year and a half ago. We did not export the fish, but imitated such imports in our laboratory. It turned out that this was about 2 to 4% in cod and a little less in saithe, "says Sigurjón Arason, project manager at Matís in a conversation with Morgunblaðið, 13 February.

"Finally, this was examined very carefully about a year ago. It was also found that the shrinkage in cod was about 2.4%, but if the fish was handled here for export, the shrinkage went up to 3.6%. The shrinkage in haddock was about 4.8%, but when it was transfused it went up to 7%. All the hassle after the fish has been frozen in a basket for the first time increases the fluid loss. We also have old measurements of fluid loss in fish, which has been moved between parts of the country under difficult conditions. We examined the shrinkage by age, four to seven days after fishing. It turned out that as the raw material got older, more was lost during transport. Since these measurements were made, there have been great road improvements and therefore the fluid loss is undoubtedly less now, "says Sigurjón

At the beginning of the year, Emilía Martinsdóttir, Head of Matís' Processing and Product Development Division, took over the chairmanship of the European Sensory Network (ESN), an international association of research institutes and companies in the field of sensory evaluation and consumer research. Emilia will hold the presidency for the next two years.

The ESN has 23 participants from 16 European countries, but there are also four non-European members of the organization: from Canada, South Africa, Australia and Israel.
This international organization was originally established as a forum for discussion and collaboration among the best research companies in each country and is intended to ensure the food industry in each country accessible and safe methods of sensory evaluation. Participants all have extensive experience in this field.

ESN's activities include:
• Meetings to compare methods, research results and to organize research projects
• Hold seminars for industry in different countries
• Develop methods in the field of sensory evaluation and consumer surveys
• Joint research projects.

This year, companies in the food industries of these countries are invited to participate directly in ESN (ESN-Industry Network Partnerships). The companies will provide funding for specific research projects that they can agree on, and the research projects will be carried out by two or more ESN participants at a time. New research projects will then be selected annually. Among other things, the use of sensory evaluation and the best common methods in that field will be promoted to improve food product development. This ESN industry platform will increase the interaction of individual ESN members with the food industry. 

 
Emilia is the head of department Consumer and sensory evaluation department at Matís. She says that Matís is a leader in the field of sensory evaluation in this country and that these international activities are part of the acquisition of knowledge and experience in Iceland that will be of great benefit to the Icelandic food industry. 

More about ESN

Fiber lowers cholesterol and lowers blood sugar

According to a study by Matís (Icelandic Food Research) and the Agricultural University of Iceland, it is possible to increase the health of bread products by using some barley instead of flour. Barley contains fiber that can lower blood cholesterol and have a lowering effect on blood sugar.

"Great progress has been made in the breeding and cultivation of barley in this country. Barley has primarily been used as animal feed, but interest in its use for human consumption has been growing. This is not least because there is more fiber in barley than wheat, "says Ólafur Reykdal, project manager at Matís.

It is important to increase the amount of fiber

Ólafur says that it is possible to increase the health of bread products by using some barley instead of flour. "From a human nutrition point of view, it is important to increase the amount of fiber in the diet of Icelanders. It is particularly interesting that the barley contains water-soluble fiber substances called beta-glucans. These fiber substances can lower blood cholesterol and have a calming effect on blood sugar. "

Ólafur mentions that in experimental barley baking, which took place in three bakeries, satisfactory results were achieved for bread with up to 40% barley against 60% of wheat. "It can therefore be recommended that the baking industry start using barley in its production."

The nutritional value of Icelandic barley was assessed and it turned out to be comparable to what happens abroad. Barley safety was assessed by microbial measurements. Coliforms, Bacillus cereus and Clostridium perfringens were not detected and the number of molds was low.

"All measurements indicate that Icelandic barley is well suited for human consumption," says Ólafur Reykdal at Matís.

The Productivity Fund supported the projects of Matís and the Agricultural University.

Icelanders are probably not unaware of the fact that today is Ash Wednesday and the younger generation is in the process of all sorts of costumes. Several groups have stopped by Matís in Borgartún 21 and sung, some in Danish! We got to snap pictures of these cheerful guests.

Anna Sigrún, receptionist at Matís, was well prepared, wore a purple wig herself and had stocked up on sweets. Singing guests did not come to the empty hut, but both received traditional sweets but were no less happy to receive dried fish for the song.

Most of the singers were students from Laugarnes and Laugarlækjaskóli.

On 14 February, a prototype of software, FisHmark, will be introduced, enabling the management of fisheries companies to carry out more detailed fishing planning. AVS has funded the project. The meeting, which will take place on the 2nd floor of the Radisson Saga Hotel, will begin at 13:30.

With this new software you can:

• Increase the value of seafood and ensure access to demanding specialty markets
• Analyze which factors affect the value of seafood and the performance of fishing and fish processing
• Make proposals for the most cost-effective arrangements for fishing and disposing of catches
• Make it easier for fish sellers to share information about a product, such as its origin
• Connect data from electronic catch diaries, measurements in reception and from information systems about processing and marketing
• Look for the most cost-effective solutions in the value chain of cod products and increase corporate profits

See the program here.

Trans fatty acids in food in Iceland have decreased in recent years, according to an interview by Fréttastofa Stöðvar 2 with Ólafur Reykdal, project manager at Matís. "Individual measurements have been made, but few in recent years, they show that in certain products, the amount of trans fatty acids has decreased," said Ólafur in a conversation with Stöð 2.

Trans fatty acids are so-called hardened fats and are highly undesirable, but their consumption raises blood cholesterol and thus increases the risk of cardiovascular disease.

Ólafur still says something about trans fatty acids in food. But they can be in processed foods such as margarine and biscuits and products that have been deep-fried such as french fries. Ólafur encourages people to look at the product descriptions of products.

Ólafur Reykdal: "If it is stated in the description of the ingredients that hardened fat has been used, then there is trans fatty acid, which is hydrogenated."

A new assessment of trans fatty acids in food in Iceland is to be carried out, according to a news item on Station 2.

University students showed great interest in Matís' booth at Framadögur, which took place in Háskólabíó on 1 February. At Framadögur, Matís presented its activities and invited students to work on projects or explore possibilities for summer work.

Many people were interested in working on projects for Matís and there were also many who wanted to apply for a summer job.

Work is now underway to map out how best to conduct fishing with regard to processing. How to maximize the yield of both fishing and fish processing by using information on the quality of fish by fishing area and season and directing the effort accordingly. This results in better raw materials for processing, which in turn leads to more profitable processing and better and more expensive products. It does not matter at all where and when the fish is caught, says Morgunblaðið about Sveinn Margeirsson's doctoral project.

The aim of the project (Processing of cod catches) by Sveinn, who is department manager at Matís, was to collect data on cod fishing and processing by four Icelandic fisheries companies, analyze them statistically and set up improvement models to facilitate fishing management and processing of cod in Iceland. article by journalist Hjartur Gíslason in Morgunblaðið. "Data on fillet utilization, release and roundworms in cod were collected from 2002 to 2006. All of these variables have a significant impact on profits from cod fishing and processing.

Significant differences in fillet utilization by region

The results of the project indicate that the yield of the value chain of cod can be increased by catching the cod in certain fishing areas and at certain times of the year, but the results showed that fillet utilization, release and roundworms in cod depend on fishing location and season, "says an article in Morgunblaðið. Sveinn says in the article that the results are in fact that there is a considerable difference in fillet utilization by region and time of year.

"There was a direct relationship between the release of the fish and the age of the raw material, as well as the time at which the fish was caught. There was also a connection between worms in the fish and its size, and the number of worms also depended somewhat on where the fish was caught. The next step was to base an action analysis or improvement model on all of this information. It took these results, worked them out and put them in the context of oil prices, distance to the fishing grounds and more in that major. In this way, it was possible to get an assessment of where it would be most cost-effective to fetch the fish. "

The full interview can be read in Morgunblaðið on Wednesday 30 January 2008.