Aðalheiður Ólafsdóttir, Matís' sensory evaluation manager, is an interviewee in a new episode of Matvælin, Matís' podcast about research and innovation in food production.
She discussed everything that is involved in sensory evaluation, why it is important and for whom. She also told stories about the diverse projects she has dealt with as a sensory evaluation manager, from evaluating the softness and smell of face cream to evaluating the boar smell of meat, the properties of protein powder from mangers and the taste and texture of kelp.
The talk is light and fun and extremely informative for those who ponder questions such as:
What is sensory evaluation and how is it done?
Why is it important to value consumer products?
What qualities do sensory evaluation judges at Matís need to have?
Matís is currently working on a large-scale study where experiments are carried out with the freezing of salmon using magnetic and sound wave freezing in collaboration with Kælismiðjuna Frost and the seafood company Odda in Patreksfjörður.
This freezing method is a novelty in this country and it is mostly unknown in Europe but slightly known in Asia. It is estimated that the experiments will take six months, so the first results could be available in the middle of next year. The intention is to get a picture of how ultrasonically frozen salmon fillets react compared to conventional blast freezing, and not least of all the effects of such freezing on the product in the long term.
During traditional blast freezing, Sigurður J. Bergsson, Frost's technical director, says that the cell walls in the fish flesh burst and the cell liquid should thus clear its way out. When the fish fillet is thickened, the liquid leaks out and the quality of the fish decreases considerably. With the magnetic and sound wave freezing, the cell walls are prevented from bursting and the liquid from leaving the fish flesh. This keeps the freshness of the product. "The market has increased demands for fresh frozen products, and with this freezing method we believe that the seafood industry can meet them with the supply of fresh seafood with a much longer shelf life than is possible today," says Sigurður.
Magnetic and acoustic wave freezing can be described as a green technology with high energy efficiency, where sound waves are used to control and reduce the structure of crystals in fish and meat. Sigurður says this method improves the freezing process and speeds it up, it produces more uniform and smaller ice crystals, it slows down oxidation changes, which leads to significantly less damage to the food.
Sigurður says that the magnetic and sonic wave freezing has been tested on various types of products and preliminary results show that products frozen using this method taste almost as fresh.
It will be interesting to see what this research by Matís, Odda and Frost on salmon reveals. If it gives positive results and researchers become even more convinced of the feasibility of further developing this technology, Sigurður believes that the fishing companies will quickly take over. Kælismiðjan Frost and Matís have worked with the fishing industry on various solutions over the years, both for whiting and pelagic fish, so there is a lot of experience and trust. The goal is always to do even better for the fishing industry companies in the country.
The Fisheries Conference was held in Harpa last week and there was a seminar dedicated to development in freezing technology. Sæmundur Elíasson, project manager at Matís, and Sigurjón Arason, chief engineer at Matís, gave a talk there. Sæmundur talked about recent technological developments in freezing and thawing, and Sigurjón about freezing before and after freezing. In the language institute, Sigurður Bergsson from Kælismiðinn Frost presented research on magnetic and sound wave freezing.
The seafood conference will take place for the twelfth time next November 2 and 3 in Harpa. The Maritime Industry Conference is one of the largest annual forums for all those working in the maritime industry.
Social responsibility in the fishing industry is the title of the 2023 Fisheries Conference, and Matís has a lot to contribute. Matís' staff will have both a wide variety of presentations at the conference and supervision of seminars.
Sæmundur Elíasson, project manager at Matís, will present the talk "Future possibilities in seafood freezing and thawing technology".There, he will review recent developments in freezing and thawing technology for seafood and the effect on quality aspects of raw materials, such as water resistance, texture, TVB-N, lipids and proteins. The recent development of industrial solutions in freezing and thawing will be discussed, including the use of high pressure, sound waves, electromagnetic waves (eg radio and microwaves), etc. These different methods can be used alongside more traditional freezing and thawing methods (such as air blowing or immersion in liquid) to stimulate the process and achieve increased speed and maintain better quality.
Sigurjón Arason, chief engineer at Matís, delivers the talk "Freezing before and after freezing" and discusses the advantages and disadvantages of freezing seafood after different waiting times. He will also evaluate how to ensure the preservation of quality through the value chain from slaughter to consumers. When freezing seafood, it is necessary to consider the condition of the raw material, such as the time of year, handling and dead starling, freezing technology and the method used, cold storage and transport, but it is important to consider stability in the process.
Hildur Inga Sveinsdóttir, project manager at Matís, will present the talk "Side streams or side raw materials: Utilization of different streams from fish processing". During the processing of marine products, various currents with different characteristics are created. It is important to look at these trends with the same eyes, they are all raw materials. There are different opportunities for each individual, and the presentation will review the results of research on their properties, as well as discuss their potential for use, with the maximization of quality and value in mind.
Guðmundur Óli Hreggviðsson, strategic expert at Matís, gives a talk about biomass plants but it is rather a new term used to define and describe biomass processing plants. They work there mostly with underutilized biological resources, for example seaweed and kelp, offcuts and residues from the fishing industry and agriculture, offcuts from the food industry, tree cultivation and rapeseed cultivation. The products of biomass plants are rarely food, but rather valuable food supplements, pharmaceuticals, valuable chemical compounds for the chemical industry, plastics and biofuels. In addition to traditional methods, important methods of biotechnology, fermentation organisms and enzymes are used.
María Guðjónsdóttir, an expert at Matís, will give a talk on the use of hyperspectral camera technology in research and the fishing industry. Hyperspectral camera technology has gained ground in recent years within the food industry due to the wide range of applications of the technology in quality control, research and development. The hyperspectral imaging technology combines the advantages of photorefractometer technology and image processing and is therefore particularly suitable for the analysis of raw materials and products in an automated manner. With the introduction of artificial intelligence and more complex image processing solutions, more opportunities are opening up for the development of super-resolution imaging technology and the adaptation of the technology to the diverse needs of the marine industry. In the lecture, the methodology will be presented and the main advantages and limitations of the technique will be discussed based on the latest science. There will also be examples of the potential uses of technology in the marine industry, such as use in quality and defect analysis, as well as discussing the main research of recent years and where the technology may lead us in the future.
Kolbrún Sveinsdóttir, project manager at Matís, will then present the talk "Development, impact and image of fish consumption". There she will discuss the development of fish consumption over time, its effect on people's health and changes in knowledge in the context of increased consumption. Changes in the image of fish consumption that have taken place with increased research will be reviewed.
Anna Kristín Daníelsdóttir, assistant director and research and innovation director of Matís, oversees two seminars at the conference, one on food and food safety in the fishing industry and the other on maximizing value in the use of marine organisms, where both challenges and opportunities will be considered.
The program of the Maritime Industry Conference 2023 as well as a registration link and further information is available on the conference's website here:
Matís took part in a research project this summer that was funded by the Student Innovation Fund. The research concerns the collection and use of blood from farmed salmon, and the project was carried out in collaboration with Slippinn-DNG, Samherja fish farm, Eim and the University of Akureyri.
Three students worked on the project this summer and carried out experiments with dry bleeding of salmon in slaughter, collection and analysis of salmon blood and evaluation of the effect of different bleeding methods on fillet quality. Salmon blood was collected at slaughter using equipment specially designed and built for the project. The nutritional values of the blood were studied and the quality and shelf life of the fillets were assessed using different methods, because it is important that the quality of the fish does not deteriorate during the process.
Sæmundur Elíasson, project manager at Matís, was one of the students' supervisors in the project and presented part of its results at the 51st WEFTA conference which took place in Copenhagen on the 16th-20th. last October The West European Fish Technologists Association or WEFTA is a forum where many of Europe's leading scientists in the field of seafood research and its utilization come together and compare their books. The focus of this year's conference was "sustainable use of seafood".
The results of the project provided design criteria useful for the development of technical solutions for dry bleeding of farmed salmon and also demonstrated that the dry bleeding process used did not have a negative effect on fillet quality. It is clear that the salmon blood itself can be a valuable by-product, it has multiple possibilities for utilization, is both iron and protein rich and could be a good food supplement for people. Considerable challenges lie in its collection and storage in large quantities for use, and this project is a good first step towards increased use and value creation of salmon blood.
The farmer's newspaper published two articles this week that dealt with vegetable projects that have been worked on at Matís' last term. On the one hand, a project aimed at building concise knowledge of options for packaging vegetables was discussed, and on the other hand, a project aimed at making full use of the by-products of vegetable production and the potential for product development from those raw materials.
The previous article entitled "Wanting to free vegetables from plastic waste" deals with the project Challenges in packing vegetables which Ólafur Reykdal, project manager at Matís, has managed and is working in collaboration with the horticultural farmers' department in the Farmers' Association of Iceland, the Gardeners' Sales Association and the Association of Southern Municipalities with a grant from the Food Fund. It is hoped that the project will lead to progress on packaging of various foods, although vegetables are particularly studied here and also pave the way for new types of packaging materials. The article can be read in its entirety on page 16 of Bændablaðin and here: Bændabladlad 19 October 2023
The second article included an interview with Eva Margréti Jónudóttir, project manager at Matís, who discussed the project Valorisation of side streams from Icelandic horticulture led by Rósa Jónsdóttir, professional director of biomaterials. The project is carried out in collaboration with Orkídeu and the Icelandic Farmers' Association with funding from the Food Fund and aims to put cauliflower leaves, broccoli leaves, rose leaves, tomato leaves, cucumber leaves and carrot grass to better use than is currently done. They do this by studying nutritional value and bioactivity, but also by developing product ideas from these ingredients. The project will contribute to the sustainability of the vegetable sector in Iceland and assist in its development in relation to increased value creation, new job opportunities and innovations. The main goal of the project is to increase the value of vegetable production, improve utilization and increase sustainability.
In the interview, Eva says, among other things: ,, what stands out after this work - and what piqued her interest the most - is how many opportunities there are for further processing of this raw material. "We have been seeing quite a lot of antioxidant activity in rose leaves, which indicates that cuttings from rose cultivation can, for example, be an exciting raw material for the production of ingredients in cosmetic products." Cauliflower and broccoli leaves are somewhat less nutritious than the flower itself and there are no drawbacks to using them. in foodstuffs".
Recently, an article appeared in the online magazine Horizon, the EU Research & Innovation Magazine, which discussed how people's attitudes towards various neoproteins have changed and developed in recent years.
The article included an interview with Birgi Örn Smárason, professional manager at Matís, about the NextGenProteins project that he has led for the past four years. In that project, the environmental impact, nutritional properties and consumer attitudes towards three neoproteins were investigated.
It was possible to produce three types of protein powder, from insects, spirulina from microalgae and single-cell protein from yeasts grown on forest residues. All types have good nutritional properties, so the powder can be used in both feed and food, and in addition, their production has a low environmental impact compared to most other food production.
Birgir Örn said in the interview that he truly believes that by educating consumers, big steps can be taken towards increased sustainability in people's diets and the world's food systems. In the project, various consumer surveys were conducted among a large number of people from Finland, Germany, Iceland, Italy, Poland, Sweden and Great Britain.
It turned out that people's attitudes are mostly very positive towards spirulina and single-cell protein, but a little less towards insect protein. Although a protein powder made from mange has been developed specifically to improve attitudes towards this type of protein, only one in three could imagine tasting insects.
The article, entitled New foods can go from yucky to yummy as people's perceptions evolve, can be read in its entirety by clicking here.
On the 26th - 27th of September last Aarhus Food & Bio cluster in Denmark held the Food & Bio Global Summit 2023. The main theme of the conference was sustainability in food production with a focus on innovation. As was stated at the conference, the world's food systems have reached the limit of endurance, especially related to the effects of weather disturbances; global warming, floods, sea level rise, droughts, etc. Over 170 participants from around the world attended the conference which was packed with great lectures.
One of the most important themes of the conference was to promote the Global Food Alliance, to connect and promote sustainability and innovation in food production. This vision is important in light of the Paris Agreement to keep the global temperature rise below 2°C relative to the average temperature at the beginning of industrialization. The treaty also aims to strengthen the capacity of the countries of the world to deal with the consequences of climate change.
One of the most serious consequences of climate change is the impact on the health and ability of ecosystems to produce food. The degradation of ecosystems will therefore lead to food shortages and famine. The idea behind the conference on the International Food Pact is that with the consensus and cooperation of everyone who works or is involved in research, innovation or political decisions, it will be possible to prevent disasters such as the loss of ecosystems and famine.
The conference had a dense program of lectures related to the above issues; cooperation, innovation, research and development. Connection meetings, speed dates, were also held, where each participant could connect with other participants in their professional field and thus expand their network.
The conference was well attended, and participants from around the world could be seen. One conference guest came from Iceland on behalf of Matís and she was very happy with the conference and the presentation. The issue of food production and the ability of ecosystems to withstand the challenges of the future ie. population growth and ecosystem decline due to catastrophic global warming is one of the most important challenges of our time.
The innovation and technological development that has taken place in the food industry is not only fast but also extremely interesting. Now, for example, it is possible to process meat from animal cells (cell-based proteins) and grow algae using high-tech methods, etc. There are challenges ahead in food production, but at the same time, solutions are being diligently worked on through the development of technological solutions and innovation alongside sustainable development and the strengthening of the circular economy. More information about the Food & Bio Global Summit 2023 can be found here:
The United Nations International Day for Food Waste was last September 29. On that day, the Environmental Agency presented the results of a new study on the extent of food waste in Iceland, but this was the first time that food waste has been measured in the entire food value chain according to the European Union's standard methodology. The Environmental Agency's coverage can be found here: Food waste in Icelandic households is below the European average.
It turned out that food waste per population in Iceland was about 160 kg in one year. About half came from primary production and about 40% from households. The results for food waste overall were quite similar to other European countries. However, it is not possible to stop there because the goal for the future is to greatly reduce food waste.
The Icelandic government has set ambitious goals to reduce food waste by 30% by 2025 and by 50% by 2030. The measurements currently available will be used as a baseline for these goals.
At Matís, many projects have been carried out that can help reduce food waste. In a project on the value chain of vegetables measurements were made of the storage conditions and suggestions were made to reduce the wastage of vegetables. Matís has been involved in increasing the full processing of seafood in Iceland and elsewhere in the world, and is currently working on projects that can added value from by-products of vegetable production and meat production. Food packaging has been the subject of much discussion, not least problems regarding packaging plastic and its recycling, but you can read about these issues in Matís's report. Packaging can be important for the preservation of food quality, but deterioration of food quality due to deficiencies in packaging and handling can lead to food waste.
In addition to these projects, there are many others underway at Matís that contribute in one way or another to the better utilization of food and by-products of food processing, the promotion of the circular economy and sustainability thinking. Matís' project can be viewed here:
The seaweed covers the rock at this beach in Iceland
In September of this year, a meeting was held in the SusKelpFood project in Bergen, Norway. The project is about developing innovative solutions in the production of safe, nutritious and tasty raw materials from kelp for food.
Among the things developed in the project are new processing methods, such as drying and fermentation, of kelp (Saccharina latissima) and marine kernel (Alaria esculenta) to reduce energy consumption in production and increase the quality of final products. All aspects of the value chain will be studied from primary production to ready-to-eat food products. The food company Orkla, which among other things produces TORO products, is participating in the project and will develop new products for the food market that contain kelp.
The project is funded by the Research Council of Norway, but Matís' role in the project is to measure the odorants in the ingredients and their sensory assessment, which is used to describe the appearance, smell, taste and texture of food products.
The status of the project was reviewed at the meeting, but Matís presented the results of measurements with an electronic nose and an electronic tongue that were carried out in Israel, and which provide indications of the taste and smell of the ingredients without actually tasting them. The results of those measurements, together with sensory evaluation, indicate that production methods can have a great influence on the smell and taste of the kelp.
AG Fisk conference and workshop, October 11th, 2023 | Grand Hotel Reykjavík | Live stream
On October 11, 2023, a conference and workshop on aquaculture was held with an emphasis on the utilization of side streams and sustainable feed production.
The conference was organized by AG Fisk, but it is a forum for consultation on fisheries issues that operates across all the Nordic countries for the directive of the Nordic Council of Ministers, which Iceland led in 2023.
Below you can see the program of the event. If you click on the selected lectures, slide presentations will appear.
08:30 – 9:00 OPENING CEREMONY
Opening words – Birgir Örn Smárason, Research group leader, Matís
Welcome address From the Ministry of Food, Fisheries and Agriculture – Jón Thrándur Stefánsson
09:00 – 10:30 SESSION 1 – TOWARDS SUSTAINABLE FEED INGREDIENTS
