Category: News

The governing charter of the current government emphasizes that Iceland is a leader in the production of wholesome agricultural products and will ensure the continued competitiveness of the fisheries sector. It says that there are opportunities based on an interest in food culture with sustainability and quality in mind. All of the country's organic resources, the bioeconomy, need to be further developed and innovation and product development promoted to increase the value of products and regional stability.

On this occasion, we are holding MNÍ Food Day to discuss food policy for Iceland from various perspectives. 

The program looks very good and exciting speakers who will shed light on their point of view and work with organizations on what food policy for Iceland should look like.

These include

• Jóna Björg Hlöðversdóttir from the Association of Young Farmers,
• Ara Edwald from Mjólkursamsälan,
• Bryndís Eva Birgisdóttir from the Laboratory of Nutrition,
• Axel Helgason from the National Association of Small Boat Owners,
• Kristján Þórarinsson from the Association of Companies in the Fisheries Sector
• and more very powerful speakers. 

For further information, contact Steinar B. Aðalbjörnsson, 858-5111.

Schedule and registration

Very interesting B.Sc. project ended this summer at the Agricultural University of Iceland. The project was carried out by Eva Margrét Jónudóttir and the project was to examine the attitudes and buying behavior of Icelandic consumers of horsemeat. 

The results were particularly interesting and were stated, among other things 

• horse and foal meat is not prominent enough and visible in stores all over the country 
• most of those who took part in the study were really positive and welcomed the discussion about horsemeat 
• 96% of the participants had tasted horse and / or foal meat 
• those who had not tasted were not interested, either because they did not eat meat over their heads or because they felt it was like eating their dog and thought it was wrong because of emotions

More information can be found at The shipwreck and at Eva Margrét Jónudóttir. 

Photo: Oddur Már Gunnarsson

Risk assessment has been considerable in the discussion recently. The discussion has, for example, revolved around the unrestricted import of fresh meat products and the slaughter of lambs. But what do these terms mean? Dr. Helga Gunnlaugsdóttir, a professional leader in the field of food value safe at Matís, can answer that.

“Main concepts of risk analysis in the field of food safety / Concept paper on risk analysis in the area of food safety", by Helga Gunnlaugsdóttir at Matís. 

Related material

• Matís' proposal for a micro-slaughter arrangement
• What is a risk assessment?
• Abattoirs would stimulate innovation in agriculture
• Micro-slaughter for innovation stimulation in rural areas of the country
• Blockhain and Matarlandslagið - secure information from farmers to consumers
• Is risk assessment important for value creation in agriculture? 
• The food landscape
• Judgment of the EFTA Court for the import of fresh meat products
• Judgment of the Supreme Court for the import of fresh meat products

The climate marathon will take place in Reykjavík on 26 October. This is the second time that the climate marathon has taken place, but Justine Vanhalst, an expert at Matís, had her way with the first marathon that took place in October last year.

Are you interested in climate issues and want to contribute? 
Take part in a 24-hour hack on climate issues on 26 October. 

The Climathon / Climate Marathon is a 24-hour climate innovation challenge held simultaneously in hundreds of cities around the world. You will work hard for 24 hours. to implement new ideas to reduce greenhouse gas emissions and other air pollution. 

The jury then selects the best solutions and awards a prize.

The Climate Marathon is a competition that is open to everyone. People can register as individuals, groups, students, entrepreneurs and anyone who cares about the climate. An electric but relaxed atmosphere, healthy food, inspired workshops, group discussions and sleeping corners and a number of unexpected events await the participants.

More information can be found at Climathon website and at  Justine Vanhalst.

Fishmeal and fish oil production play an important role in fish processing in Iceland. The processes have changed little in recent decades, but at the same time the global need for protein, in addition to demands for improved utilization of raw materials, increased product quality and reduction of waste materials, has increased rapidly.

A project is currently underway at Matís with the aim of redesigning and the best processes for the production of high-quality proteins for human consumption.

The project is funded by AVS, the fisheries research fund, but Matís' partners in the project are the University of Iceland (UI) and Síldarvinnslan. Project management is at the University of Iceland.

Further information will follow as the project progresses.

Fishmeal and fish oil production has traditionally played a major role in Nordic fish processing. The processes have changed little in recent decades, but at the same time the global need for protein, in addition to demands for improved utilization of raw materials, increased product quality and reduction of waste materials, has increased rapidly.

In light of these changes and the situation that has lasted recently. decade, it is necessary to join hands and breathe life into the production of high quality fishmeal and describe the nutritional benefits obvious from the fact that such products were passed on to feed and food chains.

A project is currently underway to strengthen this production, and the Nordic countries have joined forces to set up a so-called Nordic Quality Council for Fishmeal and Oil. e. Nordic Center of Excellence in Fishmeal and Oil. This will strengthen Nordic co-operation and increase knowledge of the quality characteristics of fishmeal and fish oil.

The intention is to bring Nordic fishmeal production and fish oil to the forefront, thus ensuring the supply of safe and quality fishmeal and fish oil for feed and food production.

Matís employees have become aware of the increased interest in making risk assessments in the context of micro-slaughterhouses, and therefore we would like to explain what risk assessment is.

Risk assessment is an independent scientific analysis of food risk factors. Risk assessment is the basis for economic, political and health-related decisions, including the determination of acceptable risk limits for consumers. 

Risk assessment is a fundamental element of European food law and is used, inter alia, to establish appropriate precautions, educate consumers and food producers, ensure that the necessary research is carried out and support official controls, with the aim of ensuring food quality, safety and hygiene.

Matís and Matvælastofnun have a good collaboration with BfR in Germany, which is one of the world's most respected institutions in the field of risk assessment.

Cod has always been the most valuable species caught within Icelandic jurisdiction. In fact, Icelanders have been at war over cod, but the cod wars were waged with Britain between 1958 and 1976.

A new project is now underway at Matís, which aims to promote the further development of valuable products from cod heads in order to offset the recent market decline in dried cod heads, including the closure of markets. in Nigeria.  

The project will include a detailed mapping of the properties of different parts of the head, taking into account different biological and natural factors as well as processing factors. Develop processes for the isolation of desirable compounds and lay the foundations for further product development of valuable products for human consumption. The results of the project create a basis for purposeful research projects, product development and value creation in the Icelandic marine industry.

The project is a collaborative project of Ísfélag Vestmannaeyjar, HB Grandi, the University of Iceland and Matís and the project received a grant from AVS, a research fund in the fisheries sector. 

In recent years, the laminate industry has undergone a renewed life and now there are more canning factories operating than for many years, so it is important to have good and accessible educational material available for those who work or intend to work there.

Knowledge and communication are an integral part of innovation and added value. The amount of value per kilogram of each piece of information yields is invaluable because it can easily be stated that without knowledge and know-how, no value will be created.

In addition to these statements, the words of the President of Iceland at the opening of the Fisheries Conference 2016, where he said that education, in the classic sense of increasing one's knowledge and skills, is a prerequisite for progress.

Layered products are in many ways technically complex products and therefore need a really good understanding of the importance of the processing components so that there is no danger to consumers. To achieve this long shelf life of laminate products, nothing can go wrong, for example the importance of factors such as the closing of cans, the welding itself, temperature and time, sterilization, preservation and cooling when appropriate, and so on. No discount should be given in the production of these products because small mistakes can have very dramatic consequences.

Domestic small-scale production of various kinds in many parts of the country has increased a lot and more often than not there are products that fall into this category of food that has been called lagmeti, so it is very important to have accessible material in Icelandic about the main aspects of this processing.

The preparation of this handbook on melody is partly funded by AVS, but Matís is financing what is missing. In this context, it is worth noting that Ora hf, Akraborgin ehf and Hraðfrystihúsið Gunnvör contribute to making this manual as useful as possible.

The project manager is Páll Gunnar Pálsson, who has written six manuals and is working on this songbook and others on the effect of herring. Páll Gunnar worked in canning for seven years, so there is some knowledge and experience.

It is invaluable to have Einar Þór Lárusson, an expert at ORA, be involved in this project to share his vast experience and knowledge. But Einar Lár has worked in lagmetis and fish processing companies for decades in production, but last but not least in various product development and innovation projects.

The goal is for the book to be published around or from the beginning of next year.

Grand Hotel, Thursday 25 October at 12-16: 30. | The governing charter of the current government emphasizes that Iceland is a leader in the production of wholesome agricultural products and will ensure the continued competitiveness of the fisheries sector. It says that there are opportunities based on an interest in food culture with sustainability and quality in mind. All of the country's organic resources, the bioeconomy, need to be further developed and innovation and product development promoted to increase the value of products and regional stability.

In order for this to be possible, it is important that a future policy on Icelandic food is formulated.

What is a food policy and for whom is it?

Food policy does not only cover the wholesomeness or safety of food, but food policy can cover all the things that the parties concerned consider important when it comes to food production and consumption. For example, it may be important for the health and well-being of Icelanders that views on sugar tax are reflected in food policy, it is important for competition or for Icelandic food security that limited imports of certain foods to the country and important for parties importing goods to Iceland from countries acceding to the EEA Agreement that it will be demonstrated by risk assessment that such imports shall not be permitted, otherwise the import is considered permissible.

Why should we set a policy on these issues? And what perspectives should be included in the policy? Do we need to pursue such a policy? Why? Should we take into account all points of view, try to make all the compromises, in the construction? Or should we see a bigger picture and use, for example, the United Nations Global Goals when laying down the lines for food policy?

Find out more!

Come to MNÍ Food Day on October 25. and get acquainted with different views on food policy for Iceland.

Registration: www.mni.is

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Agenda

12:00 - 13:00
Registration and delivery of data

13:00 - 13:30
Moderator | Hrönn Ólína Jörundsdóttir, Matís.
Sentence / Address | The Prime Minister, Katrín Jakobsdóttir.
Delivery of Fjöreggsinn | Guðrún Hafsteinsdóttir, Confederation of Icelandic Industries.

13:30 - 13:45
Olivier de Schutter, Panel of Experts on Sustainable Food Systems before UN. In accordance with sustainable behavior, Dr. Shutter addresses the day with the help of teleconferencing equipment.

13:45 - 13:55
Can we pursue food policy without sustainability thinking? | Kristín Vala Ragnarsdóttir, University of Iceland.

13:55 - 14:05
Who is food policy for? | Jóna Björg Hlöðversdóttir, Association of Young Farmers.

14:05 - 14:15
Do importers' views fit into Iceland's food policy? | Magnús Óli Ólafsson, Innnes.

14:15 - 14:25
Food policy: common elements | Kristján Þórarinsson, Association of companies in the fisheries sector. 

14:25 - 14:35
Incentives for increased raw material utilization | Ari Edwald, Mjólkursamsalan

14:35 - 14:50
Coffee

14:50 - 15:00
Sustainable agriculture? The World Goals? What can the Agricultural University of Iceland do? | Sæmundur Sveinsson, LHBÍ.

15:00 - 15:10
Food policy in the context of the bioeconomy; West Nordic Bioeconomy Panel | Arnljótur Bjarki Bergsson, Matís.

15:10 - 15:20
Consumer choices and their responsibility towards the environment Axel Helgason, National Association of Small Boat Owners.

15:20 - 15:30
Food policy - Policy towards food enjoyment and improved public health | Bryndís Eva Birgisdóttir, Laboratory of Nutrition.

15:30 - 15:40
United Nations Global Goals and Sustainable Development Harpa Júlíusdóttir, United Nations in Iceland.

15:40 - 16:10
Panel discussion.

16:10 - 16:20
Summary | Hrönn Ólína Jörundsdóttir, Matís.