Category: News

Matís' office in East Iceland has moved its operations to new premises at Bakkavegur 5 in Neskaupstaður. The building is called Múlinn-Samvinnuhús.

The building, which partly housed the retail space, has been overhauled and an extension that accommodates a variety of commercial activities. The building is divided into office clusters, specialized laboratories and open spaces, but in addition to Matís, Origo, Deloitte, Stapi Pension Fund, Advania, Hafró, Mast, Austurbrú, Nox health and Náttúrustofa Austurlands use their work facilities in Múlan. 

The office was closed for a two-week period during transport from 15 February to 26 February. At that time, the final touches were put on the installation of fittings, sinks and electricity in the space that Matís rents. In addition, staff used the time to put equipment and tools in place and perform measurements and tests on equipment to make sure everything worked as it should and in accordance with the requirements of the laboratory's accreditation body. 

Research was reopened at Matís in East Iceland on Monday 1 March, in time for the current capelin roe season, which is usually a busy time at the establishment.

The work facilities are all exemplary, as the pictures show.

On Friday 19 March, Oddur Már Gunnarsson, CEO of Matís ohf. against Gunnar Þorgeirsson, chairman of the board of Garðyrkjuskóli Íslands, at Matís' premises at Vínlandsleið. The purpose of the visit was to discuss the continuation of the collaborative projects of the two parties in the field of horticulture and related fields and the many possibilities inherent in the collaboration.

Over the years, Matís has worked on various projects related to cultivation and agriculture in collaboration with both domestic and foreign parties. With an increased emphasis on environmental issues, public health and sustainability in society, the need for further knowledge and more diverse activities in this field has steadily increased. It is therefore hoped that increased collaboration between Matís and the Icelandic School of Horticulture will lead to even greater growth when it comes to research and innovation in this field. 

At the meeting, Oddur Már and Gunnar signed the following declaration of intent:

,, Matís ohf. Id. 670906-0190 hereby confirms its willingness to increase collaboration on research and development projects in horticulture in collaboration with the representative of the Icelandic Horticultural School, ID no. 560720-0410 and related parties.

In recent years, Matís has collaborated with a number of parties in the field of Icelandic horticulture, and that collaboration has been characterized by professional ambition, mutual trust and respect in communication. "

Gunnar Þorgeirsson expects benefits from the collaboration and in an interview with Bændablaðið that came out this week, he says :. "There are many tasks waiting to be solved and we have the experience that within Matís there is both professional ability and collaboration ability. We are therefore looking forward to the sequel ".

Bændablaðið's coverage of Matís' increased collaboration with the Icelandic Horticultural School can be read here.

Matís' experimental farm conducts a variety of feed experiments where, among other things, new protein sources or additives are being tested that have a positive effect on growth and quality. These experiments are either carried out as a service to feed producers and aquaculture companies, or as part of research projects funded by funds.

Many of the world's largest feed producers in the world are among Matís' customers in this field, as there are relatively few parties in the world that can offer growth and digestibility experiments, measurements of the feed's effects on the chemical and physical properties of the fish, and sensory evaluation. One of Matís' customers in this field is the Austrian company Agrana, which produces a wide range of food and feed. Among the products they are currently developing with is Betaine, which is mostly made from sugar beets and, according to them, has a positive effect on the growth and quality of animals, including in aquaculture. Agrana has now received a patent for the active ingredient ActiBeet® and this winter asked Matís to experiment with the ingredient in feed for white-legged shrimp (warm-water shrimp). The results of the experiment were positive and now Agrana is in the process of reporting the results to feed and aquaculture producers around the world. This shows well how Matís' research affects around the world and contributes to increasing value for partners, and improving food security, food security and public health for society as a whole.

More information can be found on the website Agrana in addition, you can register for the online presentation that will take place at Agrana on 19 May.

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

Matís has had a long and successful collaboration with Skaginn 3X in the development of new equipment for fisheries and aquaculture. Such collaboration is very important for research and development companies such as Matís, so that the company's experts can better analyze the needs of the business community.

Matís 'collaboration with Skaginn 3X is extremely important for Matís' employees and gives the projects purpose, in addition to supporting the company's goals of increasing value creation in Icelandic food production. 

There are many projects that have been carried out in collaboration with these companies and have yielded significant results in improving the quality and value of the fishing industry and aquaculture, for the benefit of all Icelanders.

See also:

Over 20 Years of Research Innovation and Value Creation

The scientific journal Climatic Change recently published an article describing a systematic approach and guidance on how the fisheries and aquaculture industries can adapt their activities to the effects of climate change. Matís' employees, Ragnhildur Friðriksdóttir and Jónas R. Viðarsson, undertook the work behind the methodology described in the article, which took place within the project. ClimeFish which ended last year.

The ClimeFish co-operation project, funded by the European Research Program (Horizon 2020), was completed last year, but the results and products of the project continue to appear in scientific journals around the world. One of these was published recently in the scientific journal Climatic Change, a journal specializing in research and descriptions of climate change, its causes, consequences and interactions. The article in question discusses the importance of the fisheries sector considering measures to adapt its activities to the changing environment due to climate change and the challenges and opportunities inherent in such changes. Guidelines are provided for a three-phase process that aims to 1) assess the main risks and opportunities facing the business based on future scenarios, 2) identify adaptation needs, adaptability and appropriate adaptation measures, and 3) set up and finance an adaptation plan. This methodology was tested and proven in seven European case studies in aquaculture and fisheries in the ClimeFish project, but it was Matís who led the work, as well as the development and implementation of the methodology.

Climate change has already affected various aspects of the activities of fisheries and aquaculture companies, and research indicates that such changes will increase in the near future. Although such changes will vary in nature and scope depending on the region, activities and position in the value chain, it is clear that they will be able to have a significant impact on the activities of fisheries and aquaculture companies, both negatively and positively. Examples of such changes in the fisheries sector include the transfer of important stocks, such as changes in stock size, distribution area or cargo pattern, dangerous and demanding conditions at sea, increased fluctuations in market prices, as well as increased complexity and tensions between coastal states and fleets. . All of these are examples of effects that are already noticeable here in the Northwest Atlantic and include both challenges and opportunities, but can affect areas and communities differently. Examples of the effects of climate change on aquaculture are, for example, a decline or new opportunities in production, damage to infrastructure due to severe weather, fluctuations in market prices, production losses due to diseases, toxic algae and parasites, reduced access to fresh water and feed and reduced productivity due to changes in aquaculture.

While the vast majority of European countries have presented adaptation plans for climate change, this work is nearing completion in Iceland and there is little or no overview of possible climate-related damage or adaptation needs within the Icelandic fisheries sector in the coming years or decades. Matís hopes to raise funds to utilize the methodology developed within the ClimeFish project and transfer it to the Icelandic fisheries and aquaculture industry. This would make it possible to assess the need for adaptation and lay the foundation for an adaptation plan for one of the most important industries in Iceland. Such work would yield important results for the industries in question and Icelandic society, among other things through mapping the impact of climate change on the Icelandic fisheries and aquaculture based on future scenarios, assessment of the main risks and opportunities based on environmental, economic and social factors, assessment of the vulnerability of the industry and the various activities within it, as well as information on accessible and effective adaptation measures against the most sensitive aspects of the activity. Ragnhildur will lead a seminar on the direct and indirect effects of climate change on the fisheries sector at the Fisheries Conference, which will be held on 11-12 November this year. She has recruited important men and women from industry, Icelandic administration and science and is therefore a good opportunity to learn about the need for adaptation to climate change within the Icelandic fisheries sector and start the discussion for real in this country.

Here you can find the article in question in the magazine Climate Change.

Jónas R. Viðarsson, Director of Value Creation at Matís, gave a talk at the Knowledge Center in the Westman Islands on 25 February, entitled "Challenges and the success of Icelanders in further processing and processing of marine products for export from Iceland". 

In his presentation, Jónas discussed developments in fish processing in Iceland and sought to answer the question of whether Icelandic companies can approach consumers to a greater extent than hitherto or whether they are doomed to be primarily raw material producers for foreign parties. Jónas took some examples of prices of exported products from Iceland and then finished products out of the store. He reviewed the amount of raw or unprocessed fish exported from Iceland in 2020. Jónas also took some examples of Icelanders' export experiments on finished seafood and considered various reasons that could possibly explain why full processing in Iceland is not greater than she is. He considers various factors as possible reasons why full processing is not greater in this country. In addition, examples were taken of production units abroad that are owned by Icelanders, as the factories are in most cases close to the markets.

At the end of his talk, Jónas briefly discussed some well-chosen fisheries-related research and innovation projects that Matís has been involved in, related to further processing or full processing. Both projects that have been successful, as well as some that have not been successful. Jónas discussed the importance of reviewing both projects that had been successful and projects that had not been successful.

A recording of the talk and the slides can be found on the website of the Knowledge Center in the Westman Islands here.  

At the moment, you can find a variety of discussions and lively discussions about goat breeding on various news and social media. The trigger for this was a comment with a rejection that was received by the applicant in the Food Fund, but he was the only applicant among the goat breeders in Iceland. The review has received considerable attention because of it is considered to be a sign of prejudice and ignorance of commentators on the state of goat breeding in this country today.  

The Icelandic Goat Breeding Association has been in operation for 30 years, but the association's role is to promote the protection and breeding of the Icelandic goat population and look for ways to improve the utilization and increase the value of goat products. The Icelandic goat population is considered to be in danger of extinction as there are only almost 1500 animals. Riða, which came up in Skagafjörður last autumn, took its toll on the stock, in addition to which sheep disease prevention lines also apply to goats. There has been considerable inbreeding in the stock, but this poses a risk to the future of the stock. It is therefore important to increase the number of stocks and one of the key prerequisites for this is to develop as many goat products as possible. materials for goat farmers and the general public. The key conclusion is that the products of Icelandic goats are well suited for a variety of foods that are healthy and have a variety of uniqueness. At Matís, leaflets on this subject were compiled, e.g. a leaflet on the quality of goat products in all kinds of foods. Reports on goat products have also been published, for example on nutritional value of goat products and the uniqueness of Icelandic goat products with an emphasis on the countless possibilities for product development and production.

When it comes to goat products, there are many interesting products. Dairy products, meat products, steaks (yeasts), skins and yarns are among them and some products have gained popularity around the world. For example, goat cheese is considered a special delicacy in many countries and has also become widespread in Iceland, in Italy goat milk ice cream is popular and in Poland sweets are made from goat milk. The goats themselves provide so many opportunities in tourism as they are known for their pranks and special looks. The fashion sector can also process goat products, both clothing and items.

It is clear that the products of Icelandic goats are well suited for food as well as for various value creation. There is every reason to continue research, ideas and development work on a variety of products, both in the near and distant future.

Recently, a rather unconventional cookbook was published by the Nordic Council of Ministers, in which Matís was involved. In the book entitled Cookbook for system change - Nordic innovation methods for sustainable food systems discusses the important systemic changes that need to take place to facilitate innovation in food systems so that we can address the societal challenges facing the world. 

The book contains instructions and some ingredients such as a traditional cookbook, such as a template for the development of interventions, instructions on how to take the first steps and parables about interdisciplinary projects. These ingredients can then be used to create custom recipes for changes and improvements.

The cookbook is mainly intended for innovative institutions in each country. Its content strongly encourages targeted decisions in the innovation environment to strengthen the food systems of all areas that benefit people, communities and the planet as a whole. The book also sheds light on how individuals, entrepreneurs and grassroots researchers can influence the system as a whole. 

The book can be found in Pdf. form here: Cookbook for systems change - Nordic innovation strategies for sustainable food systems

Matís operates a so-called food workshop. The food factory is in fact a kitchen and processing facility with a variety of equipment, appliances and utensils available so that it is possible to carry out a variety of food processing in the facility. Processing may take place provided that it has obtained the required operating license or certification.

One of the entrepreneurs who has worked on her projects at Matarsmiðjan is Eva Rún Jensdóttir at Cooking Harmony  

The company Cooking Harmony founded Eva Rún, together with her daughter, in charge of her production of gluten- and lactose-free pastries and groceries in 2016. However, she was no newcomer to cooking and baking without these ingredients. For a long time she had worked systematically to find a solution to the illness and allergic reactions that her daughter was experiencing. She was hidden in an improved diet. With a background in business, she saw an opportunity in the production of the pastry and food she prepared for her daughter and family, first that people from various backgrounds were interested in being able to easily get good gluten- and lactose-free food. Eva used the advice and facilities in Matís' experimental kitchen to begin with and then moved the production to her own premises.

At first, it mainly produced pastries, which were then sold on a large scale in various bakeries and cafes. Many people choose gluten- and lactose-free foods over others of their own free will, while others do so according to medical advice, for example due to food intolerance. The products from Cooking Harmony, however, do not give up on the "traditional" and "ordinary" products when it comes to taste, texture and quality. All products are produced on site and processed from scratch from high quality raw materials to ensure that they stand the test of time. For example, they produce their own butter to achieve the right taste in cream on cakes and when making caramels and similar delicacies.

As the popularity of gluten- and lactose-free products has increased, Eva has expanded its holdings at the same time. She now sells her products in various stores and you can buy bread and buns, cakes and cookies from Cooking Harmony in many places. She recently opened a restaurant and café in Bæjarhraun in Hafnarfjörður, in addition to which she has a catering service that offers a variety of banquets for all occasions, gluten-, lactose-free and some are completely milk-free and / or vegan.

More information about Cooking Harmony can be found at their website.