Category: News

Consumers find stressed farmed fish as good as unstressed. However, it seems profitable for producers to meet increased demands for animal welfare, says in Morgunblaðið's coverage of Emilía Martinsdóttir's speech at Matís' autumn conference. It states that animal welfare and environmentally friendly food production have increasingly aroused public interest at the same time as emphasis has been placed on establishing regulations on aquaculture.

"One of the points of view that has been in the discussion is precisely the welfare of animals in aquaculture production. It is therefore important to investigate whether different treatment of fish in relation to animal welfare actually affects the taste and properties of the product. If that is the case, it could affect consumers, "says Morgunblaðið on Thursday 6 December.

He says that in the autumn of 2006, an extensive pan-European study was carried out as part of Matís' participation in the so-called SEAFOOD plus project, which is funded by the European Union. The aim was to examine whether farmed cod, which were produced with special regard to animal welfare on the one hand and produced in the traditional way on the other, had different quality characteristics. A consumer survey was also conducted to examine whether consumers had different tastes for these products and whether different information about the fire had an effect on how consumers liked products. Such information is important for those who fish, process products from farmed fish as well as sellers, "says an article in Morgunblaðið

It is also stated that in Iceland the survey was divided into two parts. "On the one hand, more than one hundred people came to Matís and tasted Norwegian farmed cod, and on the other hand, about seventy families brought fish home to cook and taste. A similar survey was conducted among consumers in the Netherlands and Spain at the same time, "says Morgunblaðið.

Traditional cod farming was found to have a flakier and softer texture and was more reminiscent of wild fish, while farmed cod, which was produced with special regard to animal welfare, was found to have a more meaty and tough texture. Consumers who came to Matís to taste fish were told that the fish they tasted was Norwegian farmed cod, but no information was provided on the production method. "This group of consumers found that farmed cod produced by traditional methods was slightly better than cod, which was produced with special regard to animal welfare. It was mainly the texture and smell that they liked better than the traditional farmed cod, "says Morgunblaðið.

Matís and the University of Iceland recently signed an agreement to work closely to strengthen research and education in food science, food engineering, biotechnology and food safety. The agreement also aims to significantly increase the number of undergraduate and graduate students in these subjects at the University of Iceland.

KEY POINTS OF THE UNIVERSITY OF ICELAND AND MATÍS AGREEMENT:

• To increase research in food science, food engineering, biotechnology and food safety.
• To strengthen the theoretical and practical education of university students in food science and related disciplines.
• That the University of Iceland is a leader in selected fields of expertise and attracts students and scholars on an international level.
• That the University of Iceland and Matís use the possibilities for joint operation of equipment for the benefit of joint projects.
• To increase the number of students in undergraduate and graduate studies in food science and related subjects for the benefit of the general public and companies.
• That the University of Iceland be at the forefront of innovation in these fields of study.

Matís (Matvælarannsóknir Íslands) and the Norwegian research company SINTEF have entered into an agreement with the aim of promoting research, development and value in the fisheries and food industry in Iceland and Norway. The agreement enables Matís to participate in research projects in collaboration with SINTEF and Norwegian companies in aquaculture and food research. The agreement will also increase Matís' ability to promote its activities abroad and participate in more international and pan-European research projects.

Close collaboration with the University of Technology in Trondheim

The agreement will also make it possible for Icelandic companies and institutions to develop collaboration with SINTEF and companies and research institutes abroad.

 

SINTEF's main strengths for the Icelandic fisheries and food industry are knowledge in the fisheries sector, such as aquaculture. SINTEF can offer assistance in research and development of cod farming and processing technology in the fisheries sector, including fishing. SINTEF works closely with NTNU (Trondheim University of Technology), which increases the potential of Icelandic educational institutions for international collaboration.

In the same way, Matís can contribute expertise to companies in Norway in processing technology in the fisheries sector, aquaculture and biotechnology research for the fisheries sector.

Contributes to increased knowledge in the Icelandic food industry

"Matís' vision for the future is to strengthen the competitiveness of the Icelandic food industry. We believe that with our agreement with SINTEF, Matís has taken an important step in that direction. SINTEF is a respected knowledge and research company on an international level, which has very valuable knowledge of the challenges facing Icelanders, such as aquaculture and processing technology in the fisheries sector. SINTEF can therefore contribute to increased knowledge in the Icelandic food industry and strengthen the potential of Icelandic companies and universities abroad. The collaboration also opens up new possibilities in research projects on behalf of the European Union. We therefore expect a lot from our collaboration with SINTEF in the coming years and we hope that it will further increase the value in the Icelandic food industry, "says Sjöfn Sigurgísladóttir, CEO of Matís.

About SINTEF: Independent institute for research and development at the University of Technology in Trondheim, Norway. It operates in fisheries and aquaculture, among other places. Also in construction, civil engineering, information technology, chemistry, oil industry and energy industry.

The main objectives of the agreement between Matís and SINTEF

• Work on joint research projects with companies in Iceland and Norway.
• Collaborate on consolidating funding for research projects, not least in large European projects.
• Mutual presentation of partner companies and research projects.

Cecilia Elizabeth Garate Ojeda has taken on the job of specialist at Matís in Ísafjörður. Ceclia, from Peru, graduated with a BCs in Industrial Engineering from the Universidad Nacional de San Agustin Arequipa in Peru in 2000 and an MBA from the Industrial Business School in Madrid, Spain in 2006.

With the introduction of Cecila, there are now four full-time positions at Matís in Ísafjörður.

The University of Iceland and Matís (Matvælarannsóknir Íslands) have decided to work closely to strengthen research and education in food science, food engineering, biotechnology and food safety. The aim is to significantly increase the number of undergraduate and graduate students in these subjects at the University of Iceland in accordance with a co-operation agreement signed by the University of Iceland and Matís.

The role of the University of Iceland consists of research in the field of study within the relevant faculties of the university and guidance of students in master's and doctoral studies, in addition to being responsible for teaching in the relevant disciplines. Matís' role is to be professionally responsible for selected disciplines as well as to ensure facilities for practical learning, teaching and research. Matís will also direct the practical teaching and training of students in BS studies in food science, which aims, among other things, to increase the number of students graduating in the field of study.

The aim of the agreement is, among other things, to strengthen the competitiveness of Icelandic products and the economy, to improve public health and to ensure food security and sustainable utilization of the environment through research, innovation and services.

"Matís is a leading research institute in the fields of food science, food engineering, biotechnology and food safety. Matís has for years been one of the most important partners of the University of Iceland. The university intends to strengthen research and teaching in these areas in the Science Parks, which will be built on the campus in the near future. This agreement is an important part of the University's intention to strengthen formal collaboration with Matís in the field of engineering and science and in the field of health sciences, not least in nutrition and public health. The University of Iceland has set itself ambitious goals for success in research in the coming years, but close collaboration with powerful research institutes such as Matís is an important milestone in that journey, "says Kristín Ingólfsdóttir, Rector of the University of Iceland.

"The agreement with the University of Iceland offers new and exciting possibilities for Matís and we are convinced that it will further strengthen research work in food science and attract more students to such disciplines within the walls of the university. Matís' role is to strengthen the competitiveness of Icelandic products and the economy, improve public health, ensure food security and the sustainable use of the environment. In order for the company to achieve its set goals, it is important that it works closely with the University of Iceland, which is the largest educational institution in the country, "says Sjöfn Sigurgísladóttir, CEO of Matís.

More than 160 people filled the Gullteig hall at the Grand Hotel on Thursday, when the Matís conference, Food and the Future, was held, for the first time. In the hall outside the conference, it was possible to get to know food design and innovation in the food industry, such as mountain confectionery, thyme drinks and farmed fish. Furthermore, guests were given the opportunity to taste dried fish from Gullfisk.

Great interest in the conference now is an incentive for the company to continue next year with a similar conference and exhibition and do even better then.

The winning numbers have been drawn from the group of those who took part in Matís' health claim survey. Great prizes are available from Mjólkursamsälan. See the winner's number here.

Winner number:

Lottery Number

3032 1st prize - ISK 30,000.

4363 2nd prize - ISK 15,000.

3349 3rd prize - cheese basket.

3599 4th prize - cheese basket.

3229 5th prize - cheese basket.

Einar K. Guðfinnsson, Minister of Agriculture and Fisheries, toasted himself with a soda drink and enjoyed mountain confectionery, which was offered at the beginning of the Matís conference, Food and the Future, today. The conference seeks to answer questions such as why vegetables are healthy, whether cod farming has a future in Iceland, why people do not want stressed farmed fish and whether people even know where their food comes from.

Vigor and entrepreneurship

Among other things, the Minister said in his speech at the conference that it was very
It is gratifying to have witnessed the vigor and joy of activity that has characterized Matís' operations from day one. "Not that it came as a surprise in any way. Less than that. It was known that a large number of people with superior knowledge in their field had gathered there, so of course there were high hopes for the result. Those expectations have not failed. "One project after another has also yielded interesting results that often attract attention," said the Minister.

A strong backbone of domestic food production

The Minister also stated that it was very important for Iceland to have a strong company in the field of food research, which would be able to meet the increased demands for safety and wholesomeness and at the same time be in a leading role in supporting and promoting innovation in food production in Iceland.

"With the establishment of the company, it was our hope that it could become a strong backbone of domestic food production and ensure access to our products to the world's most valuable food markets. Matís is also working systematically to build strong operations across the country while collaborating with domestic and foreign universities and research institutes. So a lot has happened in the ten months that Matís has worked and promises good things for the future. "

Domestic vegetables are generally fresher and of higher quality than imported ones. The nutritional value is similar but there is less pesticide in the domestic one, says Ólafur Reykdal, project manager at Matís in a conversation with 24 hours. "It is very short from pasture to stomach," says Ólafur

"It is very short from pasture to stomach. There are short distances from producer to consumer that offer domestic vegetables of higher quality and freshness than vegetables that are transported over long distances, "says Ólafur and points out that short distances have more advantages. "Shorter transport simply means less pollution. Domestic production therefore leads to less pollution and this is something that more people are starting to think about. "

Less about pesticides

Conditions for growing vegetables are different in Iceland than in many other countries. Ólafur points out that the climate here is cool and geothermal energy can be used, but it is difficult to counteract this
lighting conditions that need to be responded to with a lot of electric lighting.

"The cool climate also means that there are fewer insects and other things that need to be used as pesticides. Icelandic vegetables generally come out better than imported vegetables in terms of these pesticides, "says Ólafur in a conversation with 24 hours.

Food and the future, Matís' autumn conference, will take place at the Grand Hotel on November 15, 2007. The conference, which runs from 12:30 to 16:30, will seek to answer questions such as why vegetables are healthy, whether cod farming should be future for themselves in Iceland, why people do not want stressed farmed fish and whether people even know where their food comes from.

Thyme drinks and chocolate mountains

At the conference, it will also be possible to get to know food design, which is a growing part of the product design department of the Iceland Academy of the Arts. Guests have the opportunity to taste thyme drinks and enjoy the chocolate mountains. Tasting new farmed species They can also get acquainted with aquaculture species that are becoming increasingly popular abroad. These include tilapia and barramunda, for example. They will also have the opportunity to taste tilapia, which is becoming one of the most popular fish consumed in many parts of the world.

More about the program here.

The chairman of the meeting is Stefán Pálsson.