Category: News

A workshop on salmon farming was held in Ölfus Cluster's premises in Þorlákshöfn on 27 October 2021. The topics of the meeting were issues that are important to salmon farming in the sea and an attempt was made to identify all the main and latest solutions in those areas.

Discussions included preventive measures against salmon lice, innovations in feed production where the utilization of feed is maximized compared to the environment of aquaculture in the sea, and juvenile farming in controlled conditions on land; so-called Recirculating Aquaculture Systems (RAS). Scholars and experts in these fields from Iceland, the Faroe Islands, Norway, Denmark and Finland gave presentations on the latest trends and trends in the meeting's topics. The project was funded by AG Fisk, a Nordic grant fund, and led by the following scientists, experts and farmers from all the Nordic countries.

• Gunnar Thordarson, project manager, Matís, Ísafjörður, Iceland
• Björgolfur Hávardsson, NCE Seafood Innovation Cluster AS Norway
• Gunnvør á Norði and Jóhanna Lava Kötlum, Fiskaaling, Faroe Islands
• Kurt Buchmann, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, Denmark
• Henrik Henriksen, The Danish Aquaculture Organization, Aarhus, Denmark
• Marko Koivuenva, Finnish Fish Farmers' Association, Helsinki, Finland.

About 60 people attended the meeting, which began early in the morning and lasted until the middle of the day. The presentations of the performers who informed the participants about all the latest things that are happening with these important issues in fires in sea cages were very well received. There was great satisfaction with the performers and the presentations that were made, and a lot of questions and comments to them.

 The workshop was held in connection with Lagarlíf, which is a conference on aquaculture and breeding in Iceland, which was held on 28-29 October. It was almost possible to hold the workshop and conference due to disease control measures, but a short window was formed during this time to hold these meetings. As usual, people got off the train who were supposed to be on duty due to quarantine, but in time they managed to get other specialists in to fill the gap.

The project was linked to Matís' website, where you can access all the issues of the meeting. The page is accessible here: Nordic Salmon.

Following the meeting, a report was written on the performers' presentations and an introduction to the relevant parties: Nordic Salmon - Report.

The Krakkakropp project was nominated for the President of Iceland's Innovation Award. The project was funded by the Student Innovation Fund and was carried out in connection with the project "Improved quality, shelf life and less waste in the vegetable value chain" at Matís. Krakkakropp is ready-made baby food made from Icelandic vegetables.

The project was carried out by Arnkel Arason, Sigrún Anna Magnúsdóttir and Vaka Mar Valsdóttir, students in food science at the School of Health Sciences at the University of Iceland. The supervisor was Ólafur Reykdal, project manager at Matís.

The President of Iceland's Innovation Award was presented on 10 February. The award went to the project "Better intensive care with a data monitor. "

The President of Iceland's Innovation Award is given annually to those students who have done outstanding work in solving a project that was funded by the Student Innovation Fund the previous summer. 

Krakkakropp was among 6 projects nominated for the award and received special recognition. This is considered a very good result as a number of projects were considered. Following the project, students have now founded the company Sifmar ehf. The company has also received additional grants, students have participated in business and marketing accelerations and Landsvirkjun has invested in the company.

Further information about the project:

Krakkakreistur and Krakkakropp: Icelandic baby food.

The project was carried out by Vaka Mar Valsdóttir, Sigrún Anna Magnúsdóttir and Arnkel Arason, students in food science at the School of Health Sciences at the University of Iceland. The supervisor was Ólafur Reykdal, project manager at Matís. The trigger for the project was a big hole in the market, but at the moment no ready-made Icelandic baby food is available. At the same time, imports of foreign baby food increase by hundreds of tonnes annually.

Iceland has green energy, sustainable production, clean water, excellent raw materials and the negligible use of pesticides in vegetable production. Therefore, we in Iceland have full capacity to produce good and healthy baby food for our children.

The students' ideal was to use their learning experience to develop prototypes of Icelandic baby food that could be produced responsibly with environmental considerations and hygiene in the forefront. Children's public health is an urgent problem, but approx. a quarter of Icelandic children measure their ideal weight. It is therefore important to respond with healthy and suitable solutions for families with children. Food waste has a huge impact on climate change, but about 45% of the world's vegetables are considered to be wasted. In collaboration with Sölufélag garðyrkjumanna, the students developed baby food from, among other things, vegetables that are either too small, too big, curved or broken. Such vegetables would not be useful in traditional sale products but are otherwise of perfect quality and therefore ideal for the production of mashed and dried baby food.

At the end of the project, five prototypes remained Kids' circles - suitable baby food in bags and three prototypes of Kids body - pediatric nasal congestion.

Following the project, students have now founded the company Sifmar ehf. The company has also received additional grants, students have participated in business and marketing accelerations and Landsvirkjun has invested in the company. During the day at Sifmar ehf. is an ongoing financing process so that safer and more environmentally friendly production can be offered in this country.

It can therefore be said with truth that Icelandic production, sustainability, children's public health, combating food waste, positive environmental impact, agriculture and technological development are all issues that affect the project and go hand in hand with the United Nations' global goals.

Matís' network is down at the moment due to a malfunction in the equipment when electricity went out last night due to bad weather. Repairs are being carried out, but we would like to point out that e-mails can be sent to the following e-mail addresses:

• Matis@matis.is
• Mottaka@matis.is

We apologize for any inconvenience this may cause.

Matís, Reykhóla prefecture and Þörungaverksmiðjan have signed a letter of intent for collaboration in research under the auspices of the newly established Icelandic Algae Center in Reykhólar.

Today, Ingibjörg Birna Erlingsdóttir, the mayor of Reykhóla prefecture, and Finnur Árnason, the manager of Þörungaverksmiðjan hf. on behalf of Þörungamiðstöð Íslands on the one hand, and Oddur Már Gunnarsson, CEO of Matís, on the other hand under a declaration of intent for co-operation in research and monitoring in connection with Þörungamiðstöð Íslands in Reykhólar in order to increase knowledge, employment and value creation from seaweed and kelp through research, education , innovation and product development. 

Þörungamiðstöð Íslands is intended to be a public limited company domiciled in Reykhóla prefecture owned by Þörungaverksmiðjan hf. and Reykhóla prefecture as well as other parties. According to the draft memorandum of association, the purpose of the company is, among other things, to promote increased knowledge and gather in a knowledge bank on the acquisition and utilization of marine algae in Iceland, both farmed and wild, conduct research with an emphasis on marine algae, collaborate with research institutes and companies, provide services to research institutes and companies take part in education and research, promote algae cultivation and develop products from them to increase value creation from this seafood while promoting more diverse employment in Reykhóla prefecture. 

Dr. Hólmfríður Sveinsdóttir, will shape the operations of the Icelandic Algae Center. Hólmfríður led the development of research activities around the fishing industry at Verin in Sauðárkrókur, where Matís' office in Sauðárkrókur was important, so that the start-up company Protis was launched. Hólmfríður was the creator of the Protis Fish Protein production. Protis was the first company in Iceland to set up a production process for dried fish protein and fish collagen, which is made from by-products of fish processing and sold under the Protis Fish Protein brand.

The history of algae processing in Reykhólar is over 50 years old and local knowledge of the resource has accumulated. The search is on for a suitable place in the country for research activities and practical product development for marine algae. At Breiðafjörður, about a quarter of Iceland's coastline and growing conditions are unique. Until now, Þörungaverksmiðjan has supported research in the fjord by offering vehicles, experienced seafarers and safety equipment to carry out research. Extensive knowledge has been built up of the production process within the Algae Factory. By participating in the establishment of the Icelandic Algae Center, Þörungaverksmiðjan hf. strengthen support for research on the resource and new processing methods, as Reykhólahreppur is its home ground and the residents are the basis of the operation. The algae factory produces and sells high quality dried and ground seaweed and horse kelp from Breiðafjörður. The algae meal is certified as an unmixed organic product and a sustainable crop. With increased technological development, enormous opportunities have been created for more diverse utilization of algae and the processing of valuable substances in the food, cosmetics and pharmaceutical industries, with associated value and job creation.

The Icelandic Algae Center in collaboration with the business community, universities and research institutes is precisely intended to promote sustainable utilization based on research results, increase knowledge, provide education, increase employment opportunities and the value of products made from seaweed and kelp.

Reykhóla prefecture aims to support a more diverse economy, better utilization of the area's resources, a broader human life in the municipality with increased research and development activities and good facilities for new residents and those who are already there.

The signing today is an important step in the development of research and development activities in Reykhólar, as Matís has extensive knowledge and experience in research on algae, where emphasis has been placed on scientific innovation and practical knowledge and added value.

The declaration of intent states that the common goal of the parties to the agreement is to strengthen research and development activities in connection with the sustainable utilization of algae and thus promote increased knowledge, value creation and job creation in the field of marine algae. 

An introductory meeting was held today in the project Cycle Economy of Meat Production. This is an exciting collaborative project between Matís and Kjarnafæði / Norðlenska that deals with the utilization of by-products from meat production.

The meeting of course took into account the current disease control rules and took place through teleconferencing equipment, as can be seen in the attached picture.

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The aim of the project is to improve the production and handling of raw materials by identifying opportunities for the utilization of by-products from slaughter. Based on the results of an analysis that has already taken place on by-products at Kjarnafæði / Norðlenska, it is proposed to study two main options in the project; on the one hand, to investigate the possibility of utilization and processing of animal blood and, on the other hand, the utilization of general slaughter waste as a raw material for pet food production. A life cycle analysis will also be performed on current processes and the new processes that will be analyzed. The novelty of the project is the use of known solutions to improve domestic utilization and production and to develop products that are new in Iceland.

It will be possible to follow the progress of the project on its project page here: Meat production cycle economy

The recognized protective genotype against scrapie in sheep, ARR, has now been found for the first time in an Icelandic sheep. This is a great meeting because this is a genotype that is internationally recognized as a protector and has been worked on in many parts of Europe to eradicate horseradish with good results.

The genotype has never before been found in sheep in Iceland, despite extensive searches. Matís has been offering scrub gene analysis since 2004. Matís has traditionally sequenced the scraping gene in about 3,500 sheep and never before found this variability. Specialists at the University of Iceland Laboratory of Pathology at Keldur have also conducted a systematic search for this genotype for years.

Matís received samples for analysis from an extensive research project carried out by RML, the University of Iceland Laboratory of Pathology at Keldur and Karólína Elísabetardóttir, a sheep farmer in Hvammshlíð. The analyzes confirmed the previous result, but at the same time four additional related artefacts were found on the farm that carry this genotype.

Matís is currently working in collaboration with Stefanía Þorgeirsdóttir, a specialist at the University of Iceland's Experimental Center for Pathology at Keldur, on the introduction of new methods for diagnosing the scraping gene. The aim of the study is twofold. First, to add more genetic sites to the regular analysis, including the newly discovered protective genotype (site 171) and possibly more variable sites within the scraping gene. Secondly, ways will be sought to increase the efficiency and capacity of scrapie analyzes, with the aim of reducing the cost of analyzes so that it will be possible to reduce the price of analyzes to farmers.

More information about this remarkable discovery can be found on the RML website: Protective genotype ARR found

Stykkishólmsbær and Matís have reached an agreement on the development of co - operation in the municipality of Stykkishólmur with an emphasis on education, innovation, research and business development within the municipality. Both parties to the agreement will make the most of their respective strengths and infrastructure.

Stykkishólmsbær held a brainstorming meeting with Matís, KPMG and representatives of the business community in the area on 26 November. Representatives of the business community were educated and a lively discussion ensued about the opportunities for increased value creation and the strengthening of the business community regarding sustainable food production in the area.

Growth in employment and innovation in Stykkishólmur

The mayor, together with the chairman of the Business and Innovation Committee, visited companies in Stykkishólmur in order to become better acquainted with the activities of companies and institutions in the town as well as the available challenges and opportunities and explore how Stykkishólmsbær can better support the interests of the business community in its policy and advocacy..

"The economy is a foundation based on each place and the lifeblood of all societies. It is important to be in good contact with the business community and understand its needs, " according to Jacob.

The town council of Stykkishólmsbær appointed a working group to strengthen the town's economy, which is now working to identify opportunities for strengthening the economy on the basis of regional strengths that will be useful in the town's employment strategy. The working group includes representatives from the Association of Local Authorities in Western Iceland and the Institute of Regional Development. Among other things, it looks at value creation in connection with the sustainable utilization of Breiðafjörður's resources. Is the agreement of Matís ohf. and Stykkishólmsbær are part of the same journey.

"With this, Stykkishólmsbær wants to ensure favorable conditions for companies, be a driving force for good works and support research and innovation," underlines Jacob.

Agreement signed at a brainstorming meeting in Stykkishólmur

Several representatives of the business community in Stykkishólmur, together with the mayor and the chairman of the business and innovation committee, had a brainstorming meeting with representatives from Matís and KPMG on 26 November.

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The meeting discussed research, innovation, start-up activities, food production and responsible utilization of Breiðafjörður's resources with the aim of promoting sustainable utilization of resources and increased value creation in the area. At the end of the meeting, Jakob Björgvin Jakobsson, mayor, and Oddur Már Gunnarsson, CEO of Matís, signed an agreement on cooperation between Stykkishólmsbær and Matís.

There is a lot of growth and development in the field of sustainable product and food production in Stykkishólmsbær and the goal of Stykkishólmsbær and Matís is to support as much as possible individuals and companies in the area for value and innovation in the food industry and further processing of regional products, and thus promote increased prosperity, food security, food security and improved public health for Icelandic society.

Recently, a report was published on the results of continuous monitoring of undesirable substances in seafood from the resource for the year 2021. For years, Matís has been responsible for tasks related to collecting data and publishing a report on this systematic monitoring.

The aim of the project is to demonstrate the status of Icelandic seafood in terms of safety and health, and to use the data in the risk assessment of food to ensure the interests of consumers and public health. 

The project builds a knowledge base on the amount of undesirable substances in economically important species and marine products, it is defined as a long-term project where expansion and revision are constantly necessary.

The results showed that Icelandic seafood contains insignificant amounts of persistent organic pollutants such as dioxins, PCBs and pesticides. At the same time, all samples of seafood for human consumption were well below EU maximum levels for persistent organic pollutants and heavy metals. The concentration of so-called ICES6-PCBs was also found to be low in the edible part of the seafood, compared to the EU maximum level.

Further explanation of the results as well as the report as a whole can be found here:

Last night the series began We eat and enjoy on the RÚV, but in the episodes a diverse group of people will be watched, and their nutritional and eating habits will be thoroughly reviewed in order to see how it is possible to combine these two issues, ie. to be nourished and enjoyed.

The episodes Nærumst og njótum are conceptual and supervised by Anna Sigríður Ólafsdóttir, professor of nutrition and are an important contribution to public health in Iceland. In this first episode, the audience got to know the subject, participants and opinion leaders, but in the next episodes, the food life of seven homes in Iceland will be followed. The homes are diverse, ranging from people living alone to large extended families and participants ranging in age from 10 weeks to seventy.

"Food is a common thread through our lives, but sometimes we eat just to stay alive. Namely, food is an integral part of physical, mental and social health. We are emotionally connected to food and it is a big part of our culture."

Kolbrún Sveinsdóttir, food scientist and project manager at Matís, is one of the experts hired to give opinions and discuss various issues related to food and eating habits. She focused on processed foods, the difference between them and fresh foods, and the various processing methods that can be both good and bad.

The episodes will be on the RÚV program in the next few weeks, but the first episode is already available in the player here: Eating and enjoying, first episode.

On New Year's Day 2022, a solemn ceremony took place in Bessastaðir when the President of Iceland, Guðni Th. Jóhannesson honored 12 individuals with the Icelandic falcon word. Among them was Matís' chief engineer, Sigurjón Arason, who received the award for research and development in the processing of marine products.

Sigurjón Arason has worked for Matís from the beginning, but before that he worked as a specialist and chief engineer at the Fisheries Research Institute, which merged with other companies and institutions when Matís was founded. Sigurjón is also Professor Emeritus at the Faculty of Food and Nutrition at the University of Iceland and has throughout the years taught countless courses and supervised a number of students in undergraduate, master's and doctoral studies.

Sigurjón has received various awards for his work and, among other things, a seminar was held in his honor at the University of Iceland this autumn.

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In an interview with Sigurjón and published on the University of Iceland website under the heading The innovator from Neskaupstaður the following is stated:

"Sigurjón has been involved in an incredible number of projects that have resulted in net income for Icelandic companies and the economy. Together with numerous business partners and the knowledge society, he has been involved in developing revolutionary methods for cooling fish, including mackerel, which has greatly increased the export value of the products. He has also contributed to the processing and drying of underutilized by-products and fish species, redesigned packaging and fish boxes to ensure better quality of raw materials and products, developed fish freezing and salted fish processing to increase value, worked on improved catch handling and improved fish shelf life, improved shelf life on fishing and the use of fishing gear. Furthermore, he has found ways to make better use of by-products from raw materials that were even thrown away, but this includes fish guts, liver, dill, heads, ridges, swimming belly and skin that was turned into valuable products. There is little to be said here. "

Sigurjón is well on his way to this honor and Matís' staff congratulates him on the word falcon.