Transportation has begun at Matís' office in East Iceland. The four employees who work there are currently moving to a new building that has been named Múlinn samvinnuhús, but it was taken into use at the end of the year.
This is a 900 square meter building by Nesbakki in Neskaupsstaður. 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 an office cluster that will be used by many companies and institutions, in addition to which specialized laboratories and open spaces are under the same roof.
Matís will use a specialized laboratory for microbiological and chemical measurements as well as office space.
Múlinn samvinnuhús is owned by Samvinnufélag útgerðarmanna Neskaupstaður or SÚN and in addition to Matís are some of the companies that have secured facilities in the house Advania, Austurbrú, Deloitte, Hafrannsóknastofnun, Náttúrustofa Austurlands, Nox health, Origo, Rannsóknarstofa fyrir örveru- og línamjóllingar, Stapi Trackwell.
Today, February 11, is International Women's Science Day. It is therefore appropriate to shed light on one powerful scientist and introduce a new director of public health and food safety at Matís, Dr. Ásta Heiðrún E. Pétursdóttir.
Ásta Heiðrún graduated as a chemist from the University of Iceland in 2008 and then began a master's degree in collaboration with Matís and the University of Iceland, but the project consisted of researching different chemical forms of arsenic in fishmeal.
Ásta Heiðrún began her doctoral studies at the University of Aberdeen in the autumn of 2010 and graduated in early 2014. Ásta quickly showed talent in the field of research and information dissemination. She has received various grants to attend conferences and events around the world. Ásta's research during her doctoral studies became a collection of 6 peer-reviewed articles and book chapters that were published during her studies and 3 articles that were published following her doctoral dissertation. Ásta's research was primarily concerned with developing methods for the analysis of different chemical forms of arsenic.
In recent years, Ásta has, for example, led a European research project aimed at examining the methane emissions of cows after algae feeding, and she is also in charge of strengthening safety in Matís' working environment.
Ásta is a powerful scientist and very advanced in the field of chemical analysis, but her work has not only had an academic impact but also on regulations and their implementation, in addition to which the research results have been disseminated to a very wide group and thus reached scientists, stakeholders and the public. Ásta's interest in research is constantly shifting to the field of climate change, which is one of the biggest challenges facing the world.
The 33rd volume of the journal Icelandic Agricultural Sciences for the year 2020 was published recently and can be found in electronic form at ias.is.
The journal, formerly called Búvísindi, is published at least annually and the articles published there are in English. This time, eight articles were published on a variety of topics, all related to life sciences, as well as an editorial, where the importance of having a scientific journal like this open and accessible to the public so that it is possible to utilize information collected through research. The articles are as follows:
Parasites in chickens in Iceland then and now
Effect of fat admixture in dairy cows' feed on the utilization and chemical content of milk
Sheep breeding organization in Iceland with emphasis on maternal characteristics
Use of a seedbed for revegetation in moorland. Isotope measurements and the effect of geothermal gas on measured soil respiration in warm areas in the South
Relationship between bacterial communities and soil properties on the Qinghai-Tibet Plateau
Impact of environmental factors on annual growth (annual latitudes)Betula pubescens) and pine (Sorbus aucuparia) in the East
Impact of different grazing weights on young larch forest
There is an advertisement for a student in a master's project
Matís is leading a new project on improved quality, shelf life and less waste in the value chain of Icelandic vegetables, which is funded by the Food Fund for one year.
Opportunities exist for a larger domestic market share and vegetable exports. The quality of the vegetables harvested by farmers can be better preserved by reforming the entire value chain to consumers, but this requires a concerted effort. The opportunities are also there, special growing conditions in Iceland and a cool climate offer to maintain the high quality of the crop.
We are looking for a master's student in the project, which focuses on research into the shelf life of vegetables. The project can be 60 or 90 credits.
The project will be limited to one or a few types of vegetables and can focus on simulation experiments to predict shelf life in order to maximize quality and reduce waste. Proposals should be made for improvements in the value chain of vegetables.
The project can start now as early as February 2021. The scope of the project will be defined according to the number of credits (60 or 90 credits).
A grant of ISK 1 million is available, which is performance-related.
On Thursday, 4 February, a special presentation will take place at the Breið Innovation Center in Akranes on grants and possibilities for a fund system in connection with research and innovation in the food industry.
Jónas R. Viðarsson, division manager at Matís, will give the presentation, but Matís has worked with a number of companies and institutions on all kinds of innovation projects and their financing. Funding opportunities in food development funds and the assistance that companies can receive in the process will be reviewed.
The presentation will take place, as previously stated, at the Breið Innovation Center in Akranes, on Thursday 4 February at 12:00. Interested parties are asked to send a confirmation to breid@breid.is.
The results of monitoring of undesirable substances in edible parts of seafood for the year 2020 are now available. Systematic monitoring has been going on, intermittently, since 2003 and Matís ohf. Responsible for data collection and publication of reports due to it.
The aim of the project is to demonstrate the position 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. This is defined as a long-term project where expansion and revision are constantly needed.
The results for 2020 show that all samples of marine products for human consumption were well below the EU maximum values for persistent organic pollutants and heavy metals. The concentration of so-called ICES6-PCBs turned out to be low in edible parts of seafood, compared to the EU maximum value according to Regulation no. 1259/2011. The results also showed that the concentration of heavy metals, such as cadmium (Cd), lead (Pb) and mercury (Hg) in Icelandic seafood was always below the EU maximum values.
eCAP - Capelin Search with Environmental Genetics (eDNA) is a joint project of the Marine Research Institute and Matís that aims to develop new genetic methods for capelin exploration. For the past three years, it has been difficult to find enough capelin to be able to issue fishing quotas. It is believed that environmental changes in the sea off Iceland mean that capelin now appears to have a different distribution and diet than before.
eCAP aims to develop genetic methods for capelin retrieval. These methods are based on collecting environmental genetic material from sea samples taken at different depths in the MRI's capelin expeditions. Environmental genetics are DNA molecules that are released from organisms in the ocean, for example from mucus, skins or faeces, and can be filtered from the sea sample. After isolating the genetic material, specialized capelin genetic markers are used to determine if and how much capelin genetic material is present in the sample. This allows you to determine if there is or has been capelin in the search area and facilitate the search. The eCAP project also seeks to make these methods simple and fast so that crews can do so on board fishing vessels.
The first step in eCAP was to find genetic markers that are totally specialized for capelin. Guðbjörg Ólafsdóttir, a specialist at Matís, has already designed this genetic marker. The next stage of the project is to use the genetic marker to analyze capelin in sea samples taken during the MRI expeditions, and compare these results with echo soundings from the same expeditions. The method is expected to be useful in about two years, and researchers from the Marine Research Institute and Matís and hopefully capelin fishermen are excited about a new method for capelin exploration.
The project is funded by the Rannís Technology Development Fund for three years. For more information about the project, please contact the eCAP Project Manager, Dr. Christophe Pampoulie, geneticist at the Marine Research Institute, christophe.s.pampoulie [at] hafogvatn.is.
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.
Two of the entrepreneurs who started their operations in Matarsmiðjan are Hrönn Margrét Magnúsdóttir and Kristín Ýr Pétursdóttir at Feel Iceland
Hrönn and Kristín are behind the company Feel Iceland, but they joined forces in 2013 when they founded the company to manage the production and marketing of pure and effective collagen cosmetics and food supplements. Hrönn got the idea when she rented a space in Sjávarklasinn's Entrepreneurship Center and saw what great potential lies in increasing the value of Icelandic seafood, but they are in a special category in terms of quality and freshness. They were interested in promoting better utilization and creating high-quality products that would make people feel better, while at the same time contributing to less waste.
When fishing in Iceland, there are various by-products such as fish skin, which is usually little new despite having various good properties. The Feel Iceland collagen is made from Icelandic fish skin and processed according to the rules of the art by one of the best collagen producers in the world, located in Canada. Packaging and processing of the material then takes place at Grenivík in Eyjafjörður. No additives are added to the product, but it is processed in such a way that no fish flavor remains in it. Collagen is one of the body's main building proteins and has a beneficial effect on the skin, hair, nails, bones and joints. With age, the body's natural production of collagen decreases, so it is a good idea to take it as a dietary supplement.
Feel Iceland collagen is in powder form so it can be easily mixed into most foods such as whipped cream, porridge, and all kinds of drinks, but it is suitable for daily intake. Capsules are also available for those who prefer it, mixed with substances that are specifically designed to combat skin aging and reduce joint pain. In 2019, a caffeinated beverage that contains collagen from Feel Iceland and is called Collab was also launched on the market. It is available in a variety of flavors in most stores and has enjoyed great popularity. Feel Iceland will also offer skin serums in the coming weeks that contain collagen, enzymes from Icelandic cod and hyaluronic acid which has a very good effect on the health and appearance of the skin.
The project is divided into six work components, ie. 1) Project management, 2) analysis of the smart brands on the market and their use in the food industry, 3) analysis of the needs and expectations of consumers and other stakeholders for smart brands, 4) analysis of, and proposals for, new service opportunities related to smart brands. Where 19 implementations of improved service were presented, 5) tests of selected solutions proposed in previous work components, 6) dissemination.
The activity section, which dealt with the analysis of smart tag technology and the use of smart tags in food value chains, was mostly about finding and analyzing published material on smart tags and food. The focus was on finding out which labels are most commonly used in the food sector and how much they are used. Their main advantages and disadvantages were also analyzed. Consumer confidence in the labels and the messages they contain was a key factor in the analysis. The smart tags that were discussed in this project were, for example, tags that detect temperature, freshness, gas and biomaterials, barcodes, QR codes and signals that send electronic messages (RFID). The project included a comprehensive survey of the published results of research projects and articles in professional journals on the subject. The analysis indicated that little research has been done on whether consumers trust smart brands, whether they are interested in using them or whether the use of such brands creates added value for manufacturers. The results of the analysis also indicate that there are still technical restrictions on what can be done with the labels, to meet the demands of consumers and producers. The results of this paper will be published later in a peer-reviewed scientific paper.
The task, which was to assess the expectations and needs of consumers and other stakeholders for smart brands, was comprehensive. It was based in part on the results of a previous project, but in addition interviews were conducted with manufacturers, suppliers and retailers in nine countries; so-called focus groups were held with consumers, and online surveys were held where over 4 thousand people responded. At Matís, two focus groups were held that dealt specifically with clever labeling of seafood. Matís also conducted an online survey on the same topic, which was answered by about 500 people. The results of this paper will be published later in a peer-reviewed scientific paper. Among the results is that smart brands can increase the value of food and the consumer experience, at the same time as there is a willingness to pay for consumers to pay higher prices for products with smart brands.
The project, which focused on identifying new service options that use smart tags, went into an extensive SWOT (Strengths, Weaknesses, Threats and Opportunities) analysis of smart tag technology in the food industry. In the work component, 19 methods were analyzed and the ones that were considered the most respectable were tested in the next work component. That component tested four types of pre-pilot smart brands in several food value chains. The labels tested are:
· Freshness indicator (Nitrogen Smart Tag indicator) - Since nitrogen is formed in food when it is damaged, the amount of nitrogen gives an indication of freshness. In this smart tag solution, the QR code was printed with a color that changes color when it comes in contact with a certain amount of nitrogen. Consumers can therefore scan the QR code to see the freshness of the product. However, this is a solution where the color changes when the amount of nitrogen exceeds a certain threshold and therefore the current limit of this solution is that the information obtained is only fresh or not (depending on where this threshold is set. Further development of this solution This freshness indicator was tested at Matís in Iceland, AZTI in Spain and KU Leuven in Belgium on different foods. It is therefore likely that further development and innovation of this solution will be undertaken by Matís and partners in the future.
Freshness indicator printed with a color that changes color when it comes in contact with nitrogen.
· Temperature monitor (NFC Smart Tag Temperature logger) - a small smart tag that is pasted on the packaging to monitor the temperature. Consumers or other stakeholders in food value chains can then connect to the label via mobile phones and see the temperature trajectory. In fact, the participants in the project were of the opinion that this solution was less interesting for general consumers, but all the more important for producers, carriers, retailers and others with expertise to assess the effect of temperature on the quality and shelf life of food. The temperature monitor was tested at Matís in Iceland and VTT in Finland.
The temperature monitor is an adhesive that attaches to food packaging and collects temperature data.
· Oxygen indicator (Oxygen Smart Tag indicator) works similarly to the freshness indicator, where it is printed with a color that changes color when it comes in contact with oxygen. This solution works well on foods that are in vacuum or aerated packaging, as the oxygen indicator then shows whether the packaging is "leaking" or not. The oxygen indicator was tested at AZTI in Spain and KU Leuven in Belgium.
Oxygen indicator printed with a color that changes color when it comes in contact with oxygen.
· Tap mark (e. 'Wine Cap 'Tag) are labels attached to the cork of a wine bottle. They emit electronic signals that smartphones can receive and thus receive various information about the bottle, such as where the wine was grown, quality tests and information about pairing with food. The label also has a built-in thermometer that lets you know when the wine is at the right temperature for consumption. This label was tested by the University of Reading.
The tap emits an electronic signal that smartphones can receive.
The Smart Brand project was defined as a dissemination project, where the main goal was to gather and share knowledge about smart brands. It is safe to say that these goals have been achieved, as about 6,500 people had directly contributed to the project through interviews, focus groups and consumer surveys, in addition to which over 60 thousand people have visited websites with information from the project.
Although this project is now complete, it is clear that further research and innovation will take place in this area. The participants in the project are therefore grateful to have had the opportunity to work on this very exciting project and will no doubt continue that work.
The SmartTag project involved eight companies and institutions, but the project was funded by EIT food.
These days, the results of the project "Life cycle analysis of packaging for fresh fish products" are being processed. The project was carried out by students in environmental and resource science in collaboration with the University of Iceland, Matís and Sæplast.
In the project in question, a life cycle analysis was performed for disposable packaging of fresh fish products and they were compared with reusable packaging. The life cycle analysis involves an assessment and assessment of the environmental impact of the packaging at all stages of its life cycle, so it is safe to say that there are many angles to look at and it is important to look at them from a variety of perspectives. Fish and fish products are exported from Iceland in large quantities every day, often in disposable packaging. The environmental impact can therefore be significant and the life cycle analysis of packaging is one step towards improvement.
An article on the progress of the project was recently published on the University of Iceland's website, which was based on an interview with Ólafur Ögmundarson, Assistant Professor at the Faculty of Food and Nutrition at the University of Iceland. He is one of three instructors involved in the project, along with two environmental and resource science students, Nouraiz Nazar and Heidi Marie Kalvenes. Ólafur's supervisors were Björn Margeirsson, research director at Sæplast and associate professor of industrial and mechanical engineering at the University of Iceland, and Sæmundur Elíasson, Matís employee and doctoral student at the University of Iceland.
The article can be read in its entirety on the University of Iceland's website here.
Continued research and development is expected to improve transport processes and minimize the environmental impact of those that can be based on the results of this collaborative project.
