Thanks for the year ahead.
Matís staff wishes its customers and all Icelanders a Merry Christmas and a prosperous new year.
Category: News
The development of Icelandic oat milk, protein powder from mackerel stream streams and value creation in algae processing are among the new projects of Matís and partners
Last week, Icelandic food producers and partners at Matís proved successful, with twelve projects that Matís received a grant from the Food Fund when the fund announced its first allocation. A few days earlier, Rannís had announced that a collaborative project led by Matís had received significant funding from the Market Plan for Social Challenges to work on the development of sustainable domestic fertilizers. There were also reports that the European Framework Program for Research and Innovation (H2020) had approved funding for projects in which Matís participates in the field of biotechnology. This great result clearly shows the strength and importance of Matís' collaboration with companies, institutions and entrepreneurs of all shapes and sizes, both domestically and abroad.
Matís' goal is to support research and innovation in the food and biotechnology industry, and these results show that collaboration with the company is a good option. Matís employs about 100 specialists in various fields when it comes to food production and biotechnology. These employees are proud to take part in these aforementioned research and innovation projects, and to have the opportunity to work with forward-looking companies, institutions and entrepreneurs in shaping the future. Below is a brief overview of the 14 projects that were completed last week.
Icelandic Food Innovation Fund (is. Matvælasjóður)
Development of Icelandic oat milk: Sandhóll bú ehf. in Vestur-Skaftafellssýsla received a grant for the development of oat milk from domestic raw materials. Oat milk from Icelandic oats is a novelty in Iceland that will increase the value of domestic oat production, and replaces imported oat milk and therefore has, among other things, less carbon footprint than the imported product. Sandhóll enjoyed Matís 'loyal assistance in formulating the project and in writing the application, and Sandhóll will use Matís' services in the implementation of the project. Matís sincerely congratulates the couple at Sandhóll, Hellen M. Gunnarsdóttir and Erni Karlsson, on their grant.
Healing power of organic whey in a jar: Biobú ehf. received a grant for the development of cosmetics from organic whey. In 2009, a study was carried out at Matís where the bioactivity of whey was measured, but the study showed that whey has antioxidant properties. It has also been shown to lower blood pressure. Following on from these positive results, a study was started on the utilization of whey in face cream in collaboration with Bíóbú. Those projects were funded by Milk in Many Figures (MiMM) and the Agricultural Productivity Fund. Biobú now intends to continue this development and innovation project, so that valuable products will be produced and marketed from this underutilized raw material. Biobú enjoyed Matís' loyal assistance in shaping the project and in writing the application. Biobú will use Matís' services in the implementation of the project. Matís warmly congratulates the owners and staff of Biobú on the grant.
Protein powder from mackerel sidestreams: The herring processing plant in Neskaupstaður (SVN) received a grant to develop and produce fish protein hydrolysates from tributaries that are generated during the processing of mackerel and assess the feasibility of using them in starter feed for salmon farming, as well as for human consumption. Mackerel is one of the most important pelagic species in Iceland and more than 100,000 tonnes are processed in the country every year, with the associated amount of tributaries (heads, viscera and cuttings). Until now, these tributaries have only been used for the production of fishmeal and fish oil, and there are therefore great opportunities to increase their value. SVN is the owner of the project, but if the project achieves the desired results, it will be of significant importance for the pelagic sector as a whole, as well as for feed and aquaculture companies in this country. SVN has already made a significant investment to carry out this research and development work, and it is therefore particularly positive that the Food Fund also has faith in the project. SVN and Fóðurverksmiðjan Laxá are responsible for the project and enjoyed Matís' assistance in shaping the project and in preparing the application. SVN will use Matís 'services for the project, where Matís' employees in Neskaupstaður will play a key role. Matís sincerely congratulates the forward-thinking owners, management and staff of SVN on the grant.
Forest system - Weeds or underutilized food resource: Sýslið verkstöð ehf. in Hólmavík received a grant to explore the possibility of using a forest system in food. The county workshop received Matís 'assistance in shaping the project and will use the assistance of Matís' experts in the implementation. Matís sincerely congratulates Ásta Þórisdóttir, owner of Sýslið verkstöð, on the grant.
Processing of salmon products in Iceland: Where are the opportunities for filleting and by-products: Freysteinn Nonni Mánason received a grant to carry out a preliminary survey on the feasibility of increased processing of salmon products at Oddi in Patreksfjörður. Employees of Matís and the University of Iceland will play a guiding role in the project. Matís congratulates Freystein on his grant and this interesting project.
New antioxidants and stability of mackerel flour: The herring processing plant in Neskaupstaður (SVN), together with Skinney-Þinganes, Ísfélag Vestmannaeyja and Matís received funding to assess the stability of Icelandic mackerel flour and examine the properties and effectiveness of various antioxidants with a view to finding a suitable successor to ETQ, which was recently banned. The substance ETQ has been used in the Icelandic fishmeal industry for many years due to how effective it is in counteracting the development of fat in flour. Following the ban, fishmeal producers have encountered problems with the formation of heat in mackerel meal, which can be directly attributed to the development of fat in the meal. Heat generation in flour can significantly reduce the value of the flour due to damage to it, but there is also a risk of self-ignition in the flour. This is an extremely important project for the entire pelagic sector and society as a whole. Matís' experts are excited to start working on this important project. Matís' work on the project will largely be done in the company's branch in Neskaupstaður.
Oatmeal: The Agricultural University, in collaboration with Matís, received a grant to promote a new sector of Icelandic grain cultivation by identifying the best oat cultivars in terms of cultivation and quality. The foundation will be laid in the project to start targeted breeding of oats for Icelandic conditions. This type of grain cultivation will be introduced to farmers and the cultivation limits will be examined. Special attention will be paid to the Nordic countries in this connection. Matís congratulates the Agricultural University on the grant and the company's experts are excited to start the work.
Shark effect: Matís and Bjarnarhöfn Stykkishólmur received a grant to gain new knowledge about the complex changes that take place during shark chewing and drying and make it this special food it is, with the aim of reducing fluctuations in product quality, standardizing production and promoting to the possible export of this unique food. The best shark is popular with tourists and is often talked about on online media as the national dish of Icelanders. There is interest in buying sharks from Iceland, but there are difficulties in exporting due to traditional production methods and the product does not have an export license. It is likely that this interesting and timely project will open up new opportunities for value creation of underutilized raw materials. Matís congratulates Bjarnarhöfn on the grant and expects a successful collaboration in the coming year.
Valuable material from sideline algae processing: Matís, the University of Iceland, Thorverk, Þörungaklaustur, Ora and Síldarvinnslan in Neskaupstaður received funding to explore the possibility of increased processing to increase the value of algae, as well as the development of methods to extract them. Subsequently, it can be assumed that there will be great opportunities for innovation and, if successful, that the competitiveness of Icelandic producers will be strengthened, through the utilization of natural additives that are made in a sustainable way from organic raw materials. Matís congratulates partners on the grant.
Analysis of ringworms in fillets: Matís, University of Iceland, Marel, Vísir hf. and SFS received funding to evaluate the potential and feasibility of utilizing multispectral imaging (MSI) technology to detect ringworms in fillets. This is a huge interest for the fishing industry and the economy as a whole, and Matís' experts are proud and excited about the project, in addition to which they are grateful for the collaboration with these powerful partners.
Stress salmon fishing: Matís, Skaginn 3X and Arctic Fish received funding to develop and verify a new type of pump for pumping live salmonids. This pump will improve the handling of live fish, reduce stress and reduce the cost and quality of aquaculture companies. The project will largely be carried out in the Westfjords. Matís expects a lot from this interesting project.
Vegetable value chain: Matís, Háskóli Íslands and Samkaup received grants to improve quality, shelf life and reduce waste in the value chain of Icelandic vegetables. The aim of the project is to strengthen the vegetable sector in Iceland with new knowledge that supports the development of the sector, which means increased production, more employment opportunities and an increased supply of nutritious products. The opportunities are based on a larger domestic market share and exports. This is a very exciting project that Matís' experts are interested in starting in the new year.
Marketing plan for societal challenges
Matís, Atmonía ehf., Landbúnaðarháskólinn, Nýsköpunarmiðstöð, Landgræðslan and Landsvirkjun received grants to improve the utilization of domestic resources and by-products with the aim of producing sustainable fertilizers for Icelandic agriculture and land reclamation. The project will last for two years and will probably have a very large financial and environmentally friendly impact on Icelandic society. Matís congratulates partners on the grant.
H2020 - European Framework Program for Research and Innovation
Matís, together with a number of partners across Europe, received a € 7.5 million grant last week to analyze and develop bioactive ingredients from natural ingredients. Matís' project component will be based on the results of extensive research into the marine environment, including individual microbial communities of marine hotspots along the country's shores. The project will run for four years and Matís' share is 600 thousand Euros, or about 90 million ISK.
As you can see from the list above, there are exciting times ahead. In the coming months, the various funds, domestic and international, will be open to applications. If you are interested in increasing value, utilization and sustainability and creating jobs, we encourage you to contact Matís to discuss the possibility of collaboration. Matís is a key partner in research and innovation in the field of food and biotechnology in Iceland. We conduct research and innovation for your benefit.
The contact person for applications is jonas@matis.is.
When the public limited company Matís was founded in 2007, half of the company's income was secured through a service agreement with the state. The value of the agreement at the beginning was around ISK 700 million. (1200 million at today's exchange rate). However, it was a joint decision of Matís and the authorities to reduce the weight of this agreement and that instead the company should apply for a competition fund, which would further ensure that the projects being worked on are macroeconomically important as well as important for food producers in the country. Matís' annual income from a service agreement with the state is now almost 400 million, about 25% of the company's turnover, which is intended to ensure security services in the field of food safety and support research and innovation in food production in Iceland. About 75% of the revenue comes from domestic and foreign competition funds, as well as from direct sales of services and consulting.
Fraud in food sales is a huge problem around the world, but such transactions can be classified as criminal activity where the hope of profit is high, but the risks and penalties are small for the individuals who engage in the occupation. In 2013, there was a large-scale misconduct in Europe, where horsemeat was sold on a large scale as beef in European supermarkets.
The 2013 horsemeat scandal caused a great deal of awareness among consumers and producers of beef in Europe. The case also opened the eyes of consumers to how complex and delicate the value chain of meat production really is. Many companies involved in this valuable branch of food production also realized the need for rapid, robust and cost-effective methods to verify the origin of products in the food market.
In recent years, Matís has led an international research project, fully funded by the European competition fund EIT Food. The project is called BLINK, but its goal is to develop a new traceability system for beef. The method is based on the great advances that have taken place in the last decade in genetic analysis technology and is comparable to methods that will be used in the selection of genomes in the Icelandic cow breed, which the aim is to implement in Iceland in the coming years.
The idea behind the methodology is that when slaughtering cattle, a biological sample, for example a hair sample or a tissue sample, is taken from the animal. The sample is then sent to a laboratory where the genetic material is isolated and thousands of genetic markers are analyzed in each and every grab. This genetic information is then used to create a unique "bar code" for each and every cattle that passes through a specific slaughterhouse. A genetic bar code has the advantage over traditional bar codes, which everyone knows from the supermarket, that it accompanies the meat wherever it goes and can not be changed in any way. The aforementioned genetic information, together with supporting documents, is finally placed in a database. If there is a suspicion that there is fraud somewhere in the chain from beef on a leg to a piece of meat on a plate, a sample of the meat can be sent for genetic analysis and it can be determined whether the origin of the beef is the same as the food packaging indicates.
This methodology could easily be applied to verify the origin of Icelandic beef from supermarkets or restaurants. Recent research has confirmed that the Icelandic cow population is genetically very different from other cattle. With a simple genetic test, it would be possible to confirm the origin of Icelandic beef.
The project will end in January next year. Following this, Matís' foreign partners will draw attention to the methodology among European meat producers. It is hoped that the technology will be able to be used in general in the western world in the next few years and that it can also be used for traceability of meat products of other livestock species.
The project SeaCH4NGE seeks to answer this question.
Two feeding experiments with dairy cows on the one hand and cattle on the other were carried out at the University of Reading, UK, in the second half of this year. Both of these feed experiments have recently been completed and the staff of Matís' chemical department are competing to measure the chemical content of the products.
In the next few days, research will also be carried out on the taste and texture of the products. Sensory evaluation is performed on both dairy products and meat. The first results from the milk study carried out at the University of Reading seem particularly exciting. Clever consumers might find a slight difference in the taste of dairy products of this kind if such products come on the market. This week we at Matís also received many boxes of meat from the feed experiment which will be used to check if there is also a difference in the meat!
The research team in the SeaCH4NGE group is looking forward to seeing and compiling all the results of measurements and research from the project, which will end at the turn of the year.
Below you can see portraits from the current research work.
Seafood fraud is a huge problem worldwide, but it is estimated that about a third of all fish sold is served under a false flag. Species fraud is most common there, as cheaper species are sold as more expensive. For example, cod is often replaced by other cheaper whitefish in order to increase the profits of producers, distributors, retailers or restaurants, at the same time as consumers are deceived. Furthermore, thawed fish is commonly sold fresh.
Until now, genetic methods have been used to investigate and combat suspected species fraud. However, this method of analysis is both time consuming and costly. Therefore, there is a great need for rapid methods of species analysis to detect species fraud in a quick and cost-effective manner. This is especially important for products with a short lifespan, such as fresh fish.
REIMS is a research and innovation project funded by the European competition fund EIT Food and Matís is a participant in it. There is currently research on whether a method called REIMS, but it stands for Rapid evaporative ionization mass spectrometery, useful in distinguishing fish species from each other quickly and safely. This method involves taking a sample and applying an electric current to it, which burns a gas that passes through a mass analyzer that differentiates the type of sample. It is also being examined whether the REIMS method can be used to analyze whether fish has been frozen and thawed for sale. The project is led by Queens University in Belfast in Northern Ireland and other partners in the project are the olive oil producer Acesur in Spain and the Belgian food chain Colryut, but the technology is also coming out well in analyzing the quality of olive oil.
It has been found that with REIMS it is possible to easily distinguish cod from other whitefish species, but experiments have been performed on cod, haddock, saithe, ling and baitfish (tilapia and pangasius). A four-week experiment was also performed on cod stored in a freezer at -20 ° C and it was found that it could be distinguished from fresh cod by the REIMS method. In addition, cod that had been thawed after double freezing was compared with cod that had been frozen once and there was a clear difference in the results with the method.
It is clear that this technology gives good results in detecting type fraud and whether products have been frozen and thawed for sale without being specified. Work on the project will continue next year, examining where and how the technology will be used in value analysis in the value chain to prevent species fraud and ensure product traceability and value chain transparency.
Further information is provided by Sæmundur Sveinsson at Matís, in addition to which a presentation of the REIMS technology can be found here:
Young people's attitudes towards food, their needs and values are not necessarily the same as those of older people, but young people today are the consumers of the future.
This autumn, an interesting series of workshops was held where students at the University level and the Icelandic food industry were brought together. The workshops focused on the current pattern of communication and the provision of information to the industry to consumers and the aim was to support the dialogue of the food industry with the consumers of the future. The workshops raised questions such as "What does the next generation of consumers want to know about food and the value chain of food?", "What are their food values" and "How is information and knowledge enhanced best communicated to them?"
The project was carried out by Matís' research and innovation team under the direction of Kolbrún Sveinsdóttir, in collaboration with researchers under the direction of Anna Sigríður Ólafsdóttir at the School of Education at the University of Iceland. The project was carried out in four European countries (UK, Poland, Finland and Iceland). The workshops were part of a larger project funded by the European Union (within EIT FOOD) and the project is called WeValueFood and is managed by the Institute for Global Food Security, Queen's University Belfast. The purpose of WeValueFood involves finding ways to increase the understanding and empowerment of young people's attitudes so that they understand the value and value of food and become more aware of food in a wider context.
Kolbrún Sveinsdóttir from Matís led discussions with students. Students who took part in the workshops placed great emphasis on the environmental impact of food, but transparency and honesty are key to a positive image and trust in food producers. They want to see more about how food in Iceland is produced, whether on social media, websites of food companies or with food labels.
The results show that young people want to know more about how food is produced and no less what is involved in the production process from A to Z. The information that young people call for includes confirmed information on everything from origin and eco-labels to cooking and storage instructions, but also information on why plastic is used in packaging, for example.
It is clear that the next generation of consumers wants to see their food value reflected in the foods they choose. Among the values associated with food, environmental protection and opposition to food waste were prominent. In order for young consumers to be able to arrange their purchases in line with their needs and values, transparency and good access to information are needed.
The workshops created an interesting dialogue between students and the food producer, which provided important insights for both consumers and the food industry. It is important to follow the workshops and strengthen the conversation and information flow between consumers and producers to meet the needs of future consumers.
Bulsur
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 have worked on their projects at Matarsmiðjan are Berglind Häsler and Svavar Pétur Eysteinsson with production at Bulsum.
The couple Berglind and Svavar Pétur are behind the making of vegetable sausages which they call Bulsur and produce under that brand. In 2012, the idea for Bulsugerðin came to Svavar's mind, who found himself in the position of longing for a classic sausage but did not want to consume any meat products. He then decided to take matters into his own hands and develop sausages that were suitable for those who opted for a vegetarian diet.
At Bulsugerðin, an attempt was made to use mainly raw materials found in the local area, and after considerable experimental work, he found that barley was a suitable ingredient to build on. All kinds of other ingredients were tested and in 2013 the mixture was perfect. The buns are made from Icelandic organically grown barley barley, beans, flour, seeds and fresh spices and they are without any additives. Furthermore, they do not contain any animal products and the ingredients are as organic and Icelandic as possible.
The couple have continued to experiment with various types of food production over the years, but the Bulsurs have always held their ground and absorbed the weather with the increased interest in the country's vegetarian or vegetable diet. It is best to grill the bulsur or fry them in a pan. The imagination can then completely control how they are served, but they fit with most side dishes and in various dishes. You can serve them in bread like a traditional sausage with everything, put them in a pasta dish or have a daydream, for example. Bulsur is available in most supermarkets all over the country, but in addition, several restaurants offer dishes from the menu that contain Bulsur.
Further information about Bulsur can be found on the website bulsur.is.
The marketing plan for societal challenges is a new competition fund under the auspices of the government, which was set up earlier this year. Universities, companies and research institutes that work together in a specific field of study or interdisciplinary fields of study on the basis of high-quality research programs can apply for grants from it.
One of the 7 projects that receives funding is entitled "Sustainable local utilization of raw materials in fertilizers - a holistic approach to a circular economy". Matís leads the project and the project manager is Marvin Ingi Einarsson, Industrial Engineer.
Iceland produces about 46,000 tonnes of synthetic fertilizer every year, which is an important factor in food production, land reclamation and carbon sequestration. Production, however, is not sustainable. It emits greenhouse gases and is on the verge of depleting limited resources.
In this project, a group of Icelandic companies and institutions will look for the best ways to utilize Icelandic resources, by-products from various industries and develop production processes to produce sustainable fertilizers for Icelandic agriculture and land reclamation.
Partners are Atmonia, the Icelandic Innovation Center, the Agricultural University of Iceland, Landgræðslan and Landsvirkjun.
Updated news: The NASF board has decided to postpone the event until June 8-10. Further information can be expected here on Matís' website in January.
In March every year for the past 15 years, managers and stakeholders in the fisheries and aquaculture industry have flocked to Bergen to attend a conference North Atlantic Seafood Forum (NASF).
The target group of this three-day conference has traditionally been managers in the fisheries, aquaculture and related industries, ie. equipment manufacturers, marketing companies, banks, insurance companies, consulting companies, etc. Although the cost of participation has been significant (the conference fee has been around ISK 150,000 + VAT per participant), between 800 and 1,000 people have attended the event each year, which shows how important this conference is for the target group. Due to COVID, it has now been decided that NASF21 will be an online event, which provides an opportunity to increase the number of participants and reduce the conference fee significantly.
The conference will take place on June 8-10 and is expected to have at least 2,500 participants. The conference fee is around 45,000 ISK + VAT (290 EUR) per participant, but then a volume discount is available for companies that register more participants. This year's program is particularly successful, a total of 130 presentations will be offered and among those present are Erna Solberg, Prime Minister of Norway, Nina Jensen, Secretary General REV Ocean, Jong-Gu Lee, Deputy Secretary General Dongwong Industries which is South Korea's largest fisheries company, Sady Delgado, managing director AquaChile, along with presentations from Yongs, Nutrco, Rabobank, Kontali, Pareto etc.
As in previous years, the program is divided into the following sections:
On June 8, six seminars will take place:
- Aqua tech, managed by Sintef
- Marsh Insurance, where insurance companies are the target group
- Yong leaders summit, where future leaders in the fishing industry are the target group
- A seminar on marine research, chaired by the Norwegian Institute of Marine Research
- Seminar on research and innovation in the Norwegian fisheries sector, led by Norwegian research funds
- Seminar on international research and innovation in the fisheries sector.
The program for June 9 is divided into four parts:
- In the morning, there will be general presentations for all participants at a time, but that part is usually the highlight of the program.
- In the afternoon there are three seminars that take place simultaneously, ie.
- Aquaculture
- White fish
- Markets (Brexit)
The program for June 10 is divided into four parts:
- Pelagic fish
- Markets
- Sustainability
- Introductions to start-ups and innovation
One of the most important part of participating in the NASF has always been the opportunity to gather the main influences in the fisheries sector in one place to establish and maintain partnerships. Good and secure business relationships are always based on personal communication, and NASF has played an important role in this. This time, efforts will be made to meet those needs by offering to connect parties in micro-meetings. Different "packages" are available when it comes to such connections, but the "package" that most people are most likely to choose who is interested in taking advantage of this opportunity costs 500 EUR. For that "package", the company gets its name and presentation on the "wall" and then all general participants can book a meeting with that company.
There are still very few opportunities to get on the list of speakers or to become sponsors of NASF21.
For further information, contact Jónas R. Viðarsson jonas@matis.is or by phone 4225107.
Lava Cheese
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 have worked on their projects at Matarsmiðjan are Guðmundur Páll Líndal and Jóhann Már Helgason at Lava Cheese
In 2017, the members Guðmundur Páll and Jósep Birgir Þórhallsson founded the company Lava Cheese but later Jóhann Már came into the production and they run the company Guðmundur today. In late 2016, the idea came to light when those friends sat together and feasted on grilled sandwiches with cheese, but talked about the fact that they jumped, grilled the cheese that had hardened on the grill the best part of the meal. Based on these conversations, they began further brainstorming and development and the cheese snack Lava Cheese emerged.
The Lava Cheese snack is made from Icelandic cheese that is cooked in an oven so that it turns into crispy and delicious cheese flakes. Ambition is set to achieve a slightly burnt taste and that is one of the special features of the snack. No unhealthy additives are added to the products, but some varieties are flavored, for example with chili flakes or onions. In one box, therefore, the nutritional information is about 39% protein and 0% carbohydrates. This means that the snack is a good choice for those who choose a low-carb diet or keto.
Today you can get Lava Cheese snacks in various stores all over the country. There are four flavors of the snack, namely Chili, Smoked, Sour cream & onion and Plain flavor, which is really tasteless. It is possible to consume the snack in various ways, but it is most common to eat it alone as a snack. However, the imagination has dominated many people and people have spread slices of Lava Cheese, for example by placing sour cream and caviar or pesto, a slice of bacon and eggs on top of the chips. It is also ideal to crush Lava Cheese in the salad bowl and some recipes at the local salad restaurant offer just that option.
More information about Lava Cheese can be found on their website, among others here and information in English here.
