Matís
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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.
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.
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 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 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.
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.
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:
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 throughout our lives, but we eat only to keep it alive. 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.
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.
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.
Matís staff wishes its customers and all Icelanders a Merry Christmas and a prosperous new year.
December 23: 8: 30–16: 00
December 24: Closed
December 25: Closed
December 26: Closed
December 27: Closed
December 28: 8: 30–16: 00
December 29: 8: 30–16: 00
December 30: 8: 30–16: 00
December 31: Closed
January 1: Closed
January 2: Closed
January 3: Closed
After that, the normal opening hours will take effect again.