Category: News

An interview with Jónas Viðarsson at Matís was recently published on the news website Fiskifréttir about a change in the European Union's policy in connection with discards of fish. Matís is a key participant, together with the Association of Fisheries Companies (SFS), Hampidjan and Marel in the DiscardLess project, which is intended to facilitate the implementation of the discard ban that is being implemented within the European fishing fleet.

In the interview, Jónas talks about this policy change in EU fisheries management and the changes that have taken place in the general attitude towards discards. The European Union's common fisheries policy has clearly required fish to be thrown into the sea. "It has not only been permitted but also an obligation if the fishing vessel does not have a quota for it or if the fish is below the permitted minimum size," says Jónas. "It's just been their custom, and it's all according to the rules. But now that is changing. "

Jónas also mentions the special position of Iceland, which has a definite advantage over almost all other nations with a ban on expulsions. "Here, for example, we have the opportunity to land in this VS catch, for example. The catch then goes directly to the fish market and 80 percent of the catch value goes to research, to this VS fund. The crew only gets 20 percent and this is not counted against quotas, but this has not been very new lately. And the same is true with a lower limit, only estimated at 50 percent in relation to quotas, so various measures are now being taken to counteract this, "says Jónas.

European leaders and other stakeholders look to Iceland and other countries that have experience of working under a ban on expulsions, and therefore Iceland's contribution is important in the project, in addition to which Matís leads one work package and has a key role in several other work packages.

The interview can be read in its entirety on Fiskifréttir's website.

The MRI's risk assessment due to possible genetic mixing from salmon farming in sea cages in the Westfjords and Eastfjords was discussed at a large meeting hosted by the Ministry of Industry and Innovation last week. At the meeting, it was reported, among other things, that research has been conducted at Matís on the stock genetics of salmonids.

In attendance meetings on the MRI's Risk Assessment due to possible genetic mixing from salmon farming held by the Ministry of Industry and Innovation on 27 September, Sigurður Guðjónsson, Director General of the Marine Research Institute, presented the results of a new peer-reviewed article on salmon genetics in Europe: A microsatellite of European stock for genetic stock.Salmo salar L.). Sigurður is a co-author with Kristin Ólafsson who worked for Matís and was studying for a doctorate in salmon stock genetics. The authors of the article dedicated the article to Kristin's memory, but he passed away on March 22. Kristin's contribution was important for the technical development of the study and the analysis of Icelandic salmon stocks.

Results of the article, which is accessible here, show that it is possible to trace the origin of salmon that is caught in the sea by genotyping and see what it is from. The genealogy of European salmonids is outlined in the new article. Icelandic stock genetic research has revealed genetic variations between Icelandic salmon stocks and shown that each has its own special stock, but Kristinn published these results in a peer-reviewed article in 2014, the image below is from that article.

Olafsson, K., Pampoulie, C., Hjorleifsdottir, S., Gudjonsson, S., and Hreggvidsson, GO 2014. Present-day genetic structure of Atlantic Salmon (Salmo salar) in Icelandic Rivers and ice-cap retreat models. PLoS ONE, 9: e86809.

At the meeting, chaired by Þorgerður Katrín Gunnarsdóttir, Minister of Fisheries and Agriculture, Dr. Geir Lasse Taranger, from the Norwegian Institute of Marine Research (Havforskningsinstituttet) on risk assessment in Norwegian aquaculture and a new so-called "traffic light system". Bára Gunnlaugsdóttir from Stofnfisk talked about the use of larger juveniles and late puberty. It was stated in Bára's case that the research results show that releasing hens are less likely to affect wild strains than releasing females.

Matís is currently working on a research project with the Marine Research Institute on the genetic effects of salmon farming on wild salmon stocks with a grant from the Environmental Fund for Aquaculture, which has been managed by Guðbjörg Ólafsdóttir, an expert at Matís. The project falls under Matís' professional emphasis on a safe and sustainable food value chain.

The success of Icelanders in increased value creation in the fisheries sector is particularly great in the case of our most valuable species, cod. In 2016, the export value of Icelanders' landed cod catch was 3.15 dollars per kg 4.6 times more than in 1981. The 2016 cod catch returned 2.6 times more value than in 1981, although the catch in 2016 was only 57% of the 1981 catch.

In 2016, Icelanders caught 1 million 67 thousand tons, exported seafood amounted to 579 thousand tons. For every kg of seafood exported, we received 2.5 times more in 2016 than in 2003, but that year a strategic decision was made to increase the value of seafood through research and development. It was also decided to focus on the value of products rather than the quantity of raw materials.

The results are even greater if we look at our most valuable species, cod. In 2016, the export value of Icelanders' landed cod catch was 3.15 dollars per kg 4.6 times more than in 1981. The 2016 cod catch returned 2.6 times more value than in 1981, although the 2016 cod catch was only 57% of the 1981 cod catch.

 The above figures were stated in the case of Anna Kristín Daníelsdóttir, director of research and innovation at Matís, when she tried to answer: What does a strong bioeconomy require, in a talk she gave recently Ministerial meeting which dealt with best use of ocean-related opportunities which was held in connection with the World Congress on Maritime Affairs WSC2017. For years, the bioeconomy has been discussed as an economy based on the utilization of living resources, a bioeconomy based on knowledge was extensive in research and development work 2007-2013 (e. Knowledge Based Bioeconomy). The key is not to go too close to the resources, not to take more than to ensure the growth and development of the resources. An economy is not based solely on catching or slaughtering fish in moderation, sustainability is certainly the foundation, but value creation is determined by treatment, processing technology and disposal.

Extensive collaboration

Arnljótur Bjarki Bergsson, Director of Implementation and Influence at Matís, says about the emphasis on the utilization of research and development for value creation: Following that policy, we have sailed and we have reached where we wanted to go, we make more of what we fish and every kilo is more valuable.

Healthy safe seafood promotes public health. Common infrastructure and knowledge for the development of industries have been built up and used in collaboration with the above results. Understanding the laws of the market helps - instead of trying to sell what is being produced, we are working to produce what is being sold. Knowledge has been created through collaboration between universities, various companies and Matís. Matís teaches postgraduate studies in food science at the University of Iceland, as well as processing technology at the University of Akureyri. Research infrastructures have been used to develop methods for processing catches into the most valuable products. New products have appeared. Fisheries companies have new measurement services, just like companies in the food industry in general, to meet the requirements. Companies in the fisheries sector have used the collaboration with Matís to create new and greater value, the same story can be told about industrial companies that serve the food industry in this country. Such co-operation has contributed to the above-mentioned results. "

Various knowledge and skills of Matís employees have contributed to the development that the Icelandic fisheries sector has undergone, the introduction of knowledge has strengthened the Icelandic fisheries sector, just like the Icelandic food industry, including the utilization of biotechnology.

"Responsible fishing, on a scientific basis, and an emphasis on quality, ensure operating conditions in primary production and open up new opportunities in related industries. With improved catch handling, the quality is better preserved which makes diverse utilization possible. Disciplined work practices in one place solve problems in another, opening paths into new markets with new products. Improved utilization of raw materials reduces incentives for overfishing. Responsibility supports sustainability that increases efficiency and creates scope for research and development. Iceland is one of the largest fishing nations in the world and one of the few countries where the fisheries sector invests in the common funds of the people. This is where innovations emerge that attract attention in many parts of the world that others try to emulate.

At the successful WSC2017 conference, it was obvious that more and more people are turning their eyes to the sea, because there are opportunities for increased utilization of marine and water life resources, for example for food production. The universe's attention is increasingly drawn to the fact that over 95% of the world's food production is practiced on land that is less than 1/3 of the earth's surface, cultivated land is under great stress due to use and rapid changes in environmental factors "adds Arnljótur Bjarki.

Then Arnljótur mentions Bjarki, World Goals 14, life below the water surface "was naturally bulky at the conference and the Ministry for Foreign Affairs held a special seminar on the subject. Participants in WSC2017 thought it would be a good idea to come to Iceland to discuss seafood issues, as Iceland has, after the implementation of the economic jurisdiction, broken free from the vicious circle of careless handling of marine resources, waste, when emphasizing quantity over quality, with precarious operating conditions in primary production and related disciplines ".

Development in line with needs

There was a great deal of agreement at the WSC2017 conference. In the case of Sigurður Ólason, Managing Director of the Marel Fisheries Center, the importance of emphasizing the development and distribution of seafood became clear, well-managed fisheries are truly profitable, but there are great opportunities in the processing and distribution of seafood, where development is needed. "After a long time with the development of processing and distribution of seafood, which has something in the country to be considered comparable to profitable meat processing, one does not talk about the big brands in the food market," says Arnljótur Bjarki and adds in the end: "We Icelanders have done well, but we can do better. "

It is a great opportunity for the Icelandic fishing industry to have this conference in Iceland, to present what it stands for. There are many people abroad who envy Iceland because of how well we have managed to manage and utilize the marine resources, "says Steinar B. Aðalbjörnsson, director of communication and marketing at Matís.

The World Seafood Congress (WSC) conference will be held in Harpa 11-13. september nk. but according to Steinar, the WSC is one of the world's largest forums on value creation and food security in the fisheries sector. The conference is held every other year and is attended by employees of fishing and fish processing, investors and people from the institutional and educational environment around the world. Steinar says that it is very popular to hold the conference, which was last in the UK and before that in Canada. "It is a great recognition to have the conference in Iceland, but Iceland is the first Nordic country to hold it." on professional aspects of food safety and control related to food production in the fisheries sector, not least in developing countries.

The blue bioeconomy

The conference is from Monday until noon on Wednesday, when the Icelandic Fisheries Exhibition begins in Kópavogur. The title of the conference this time is "Growth in the Blue Bioeconomy". The bioeconomy covers all organic and renewable resources and the blue bioeconomy refers to what thrives in oceans and lakes. "We want to draw attention to the fact that everything we do affects our organic resources. When we talk about the fishing industry, we are not only talking about the fish in the sea, but also the algae that the fish thrive on, the energy used to sail the fishing grounds, how well we handle the raw material we catch, and everything else that has an effect. and is related to life in the ocean. "

Food Safety

Steinar says the agenda of the conference is decided by a scientific council composed of representatives of IAFI and Matís. IAFI's emphasis on food safety and food control and the attitudes of Matís scientists, which deviates more emphasis on business and corporate projects and financing, weigh heavily.

"Although the conference itself will not start until Monday 11 September, various groups will come here immediately on Saturday to meet over the weekend." including where fishery-related food production has not reached as far as in the West. Among other things, food safety, control and related aspects that aim to promote an adequate food supply and safe food will be discussed.

Technological revolution

On the second day, the focus of the conference will shift to a technological revolution, financing and business operations, where food production in the fisheries sector will be seen as a business opportunity. Steinar mentions as an example that a lot has been done to increase food production in North and Central Africa and make it safer. When this happens, it is considered to create interesting opportunities for infrastructure development and funding for it is obtained from international financial institutions, whether it is the World Bank or the United Nations.

The last day of the conference, Wednesday, will have a slightly different format. The coverage will only take place until noon, as the Fisheries Exhibition will begin in Kópavogur. On this last day of the conference, a lot will be done when the main innovations and technological revolutions that have taken place in the last few months in food production will be presented, with special emphasis on the fishing industry. Among others, there will be a representative from Gfresh, an online marketplace for seafood worldwide, along with Lynette Kucsma, who designed one of the first 3D food printers, but she has been chosen by the television giant CNN as one of the seven technology pioneers we should watch. In addition, John Bell, from the European Commission, will discuss how technological revolutions are affecting the European fisheries sector. More interesting speakers will also be available and the President of Iceland, Guðni Th. Jóhannesson, will then close the conference.

Of course, there are many things that contributed to the success of this coveted conference in Iceland. Work began on the initiative of Sveinn Margeirsson, CEO of Matís, a few years ago to better promote Iceland in this important field.

"I think that the reputation of the Icelandic fisheries sector, which focuses on sustainable fishing, full utilization of seafood and technological development, is an important prerequisite for people wanting to bring the World Seafood conference here," says Þóra Valsdóttir, consultant at Matís, who leads the conference.

Technology and marketing

According to Thora, the World Seafood Conference was established in 1969 by the Food and Agriculture Organization of the United Nations (FAO). The conference was held for several years until IAFI, an international association of professional and regulatory bodies in the fishing industry, took over in 2006 and has held it every two years since. The FAO and the United Nations Educational, Scientific and Cultural Organization (UNIDO) still have a strong presence in the conference and have a representative on its Scientific Council, which decides the focus of the conference at any given time. The council also includes representatives from IAFI and the country in charge at any given time. In addition to Matís 'representatives, the council this time included a representative from the United Nations University School of Fisheries as well as a representative from one of the conference's sponsors, AG Fisk, the Nordic Council of Ministers' Fund. "This year we have focused on linking the conference better with fisheries companies and what is happening in the technical and marketing of the fish industry, and this emphasis can be seen reflected in the agenda," says Þóra.

About 150 people, from all over the world, will give lectures and lead seminars at the conference. It lasts for two and a half days and is set up in such a way that the first two days begin with a joint seminar for all conference guests, where the tone is set by the day's keynote speakers. The conference is then divided into three parallel seminars, where three different issues are addressed, which are run in parallel. This way, conference guests can choose what they find most interesting from 9 seminars, each day. The last day is a joint seminar.

According to Þóra, the involvement of the United Nations Fisheries Academy is very strong in this project on the occasion of the school's 20th anniversary. Among other things, he invites 50 people to attend the conference in Iceland, including both former and current students of the school.

Address by the President of Iceland

Among the keynote speakers at the conference are Ray Hillborne, a professor at the University of Washington who has studied extensively on sustainable fisheries and the environment, John Bell from the European Commission, who will discuss the impact of technological change in European fisheries, and Lynette Kucsma, one of the designers of the first food printer. She also mentions Vilhjálm Vilhjálmsson, Grandi's CEO, who will discuss investments in the fisheries sector, Anthony Wan, the founder of Gfresh, China's largest digital marketplace for seafood. Contributions from the World Bank are also expected, in addition to which the President of Iceland, Guðni Th. Jóhannesson, will address the conference.

Asked how Matís finances the conference, Þóra says that the conference and Matís enjoy having good sponsors. Arion Bank is the main sponsor of the conference, but other major sponsors are Brim, HB Grandi, Marel, the Nordic Council of Ministers (AG Fisk fund), Íslandsstofa, the United Nations University Fisheries School and Icelandic.

Atlantic Ministers meet

On the Sunday before the conference, FAO, IAFI and the United Nations University School of Fisheries will hold seminars at Matís' premises. After that, Matís invites all conference guests to a reception. On Monday evening, Arion Bank will host the conference guests and on Tuesday there will be a gathering on the occasion of the 20th anniversary of the United Nations University School of Fisheries, where, among other things, IAFI recognition will be given, including for the best poster.

Þóra also mentions that in connection with the conference, fisheries ministers from several countries in the Atlantic will come to Iceland and meet with the Minister of Fisheries on fisheries and co-operation in the fisheries sector. They will attend part of the conference and will also visit the fisheries exhibition in Kópavogur in the future.

The first dishes printed from Icelandic ingredients came from a Foodini food printer at Natural Machines' headquarters in Barcelona, Spain last month. It was dr. Holly T. Petty, a consultant at Matís who worked there with the printer's producer and used salted Icelandic cod, cod halibut and cod protein in the experiment.

With the printer, she shaped, among other things, the saltfish volcano that can be seen in the attached picture. Holly leads a research group under the auspices of Matís, which is working on the project "Fish of the Future" and is funded by the Rannís Technical Research Fund.

In the coming months, the group will work on developing methods to utilize Icelandic seafood as a material for food printers, but it is predicted that it will be as common a tool in Icelanders' kitchens in the future as the microwave oven is today.

Innovative adventure ahead

She says it has been extremely exciting to see the three-dimensional food printer working in Barcelona for the first time. "It was special to follow the recipes in a realistic way in three-dimensional print form, layer by layer, but there are many variables that need to be taken into account, such as ingredients, ingredients, processing and texture. In the end, you feel as if certain results have been achieved and that there is a certain opportunity here. ”Holly says she is grateful and proud to be a food scientist and at the forefront of innovation where sustainable Icelandic ingredients are used for 3D food printing. "This is only the beginning of strengthening Icelandic seafood domestically and globally with three-dimensional food printing. I look forward to participating in the innovative adventure that lies ahead and to continuing to work with the device that has been called the microwave oven of the future. "

She says the food printer opens up various new possibilities in cooking and enables consumers to take healthy foods such as fish and mix it with other healthy products such as vegetables and create exciting foods that they would not otherwise have access to. "Instead of just boiling the cod, for example, you can shape the raw material in the printer so that it looks like a volcano and put sauce in the crater, which is perhaps something that appeals more to modern consumers than just the piece of fish on the plate. In fact, this is the same raw material, but the service is different, "says Holly.

The food printer will be shown at the World Seafood Congress 2017 which will take place in Harpa from the 11th to the 13th. September next.

The Association of Research Directors in Iceland and Rannís held an educational meeting with Gill Wells, Head of the European and Policy Office of the Oxford University Research Service, today at Matís' headquarters.

The meeting discussed how to prepare an application for an individual grant ("Getting started and applying for an MSCA IF") in the Marie Sklodovska Curie Fund, but the material was specially set up for new doctors and others who are interested in Marie Curie individual grants.

An ERC workshop was also held for researchers interested in applying for grants from the European Research Council (ERC) and assisting with such applications.

Finally, "Impact and Commercialization" was explored.

Matís would like to thank the Association of Research Directors in Iceland and Rannís for this useful educational meeting. 

Learn more about Gill Wells and Oxford University Research Services

Gill Wells Head of European Team and Strategic Lead on GCRF | Research Services University of Oxford University Offices, Wellington Square T: +44 01865 289800 F: +44 01865 289801 E: gill.wells@admin.ox.ac.uk www.europegateway.ox.ac.uk

The next technological revolution will be in the food sector, and Icelandic seafood is already in Matís' three-dimensional food printer.

Most people now predict that the next technological revolution will be in the food sector. Investors who previously invested in the IT revolution in the Silicon Valley in the United States are now investing in start-ups that are likely to revolutionize the food market with new technology and products. This is a technology such as a food printer that prints food at the request of everyone, "says Hörður G. Kristinsson, Matís' director of research and innovation. Hörður holds a PhD in food and chemistry and an MBA in business administration. He worked for many years as a professor of food chemistry at the University of Florida in Gainesville before returning home and joining Matís in 2008.

The defense turned to attack

Hörður says the research environment in Iceland is very flexible and fun and a great entrepreneurial force in people. "I came home from the United States at an interesting time in 2007, in a boom, but shortly afterwards the economy collapsed. It is interesting that despite this downturn, Matís has managed to grow and prosper, but there are many good and enthusiastic staff. Immediately after the collapse, a decision was made to turn defense into offensive, and since then we have applied extensively to foreign research funds with good results. ”He says Matís has a strong position when it comes to marine-related research and the company is one of the world's leading research companies. Among other things, Matís is one of 50 companies and universities in many parts of Europe that take part in a very large project called EIT Food, which stands for European Institute of Innovation and Technology. The seven-year project will be funded by EUR 400 million and is the largest project of its kind in Europe. The aim is to significantly strengthen food research and development on the continent and revolutionize the food industry and the education of future employees in the industry.

Icelandic seafood for food printers

Hörður emphasizes that technological revolutions tend to happen fast. Therefore, it can be expected that the aforementioned food printer, which may be considered an absurd idea today, will in a few years 'time become as common a device in Icelanders' kitchens as a microwave oven. But what is a food printer? "A food printer is a 3D printer that can prepare or print food according to the consumer's specifications. It then determines the appearance and shape of the food and can control the chemical composition according to its own nutritional needs. If he wants more protein, or certain healthy ingredients, he can tailor the food to those needs and make it when it suits him. The ingredients are in capsules in the printer, which then shapes the food according to the user's wishes. ”The food printer is already on the market and Matís has purchased such a device, according to Harður. Subsequently, a pilot project will be launched to print 3D seafood. "We intend to prepare and develop special cartridges for this printing with ready-made mixtures of seafood. With this, we want to both draw attention to Icelandic ingredients for these printers and make Iceland a leader in this field. ”Among Matís' partners in this research is the Icelandic national team, which Hörður says has shown great interest in this innovation, as well as Þorbjörn and Ísfisk, who are progressive fish processing companies. "We want to find a way to make seafood exciting again, especially for the young generation. Young people will then be able to use different ingredients from the sea to print healthy and good food. ”He says the food printer is just one of many changes that will take place in the kitchen of the future. Thus, for example, the refrigerator will also evolve and will be able to monitor the freshness of the food it stores and let you know when it is running out of time or damaged.

Distribution by drone

According to Harður, extensive research and testing is now being carried out on the distribution of food by drone. However, it does take into account that the laws on drones are very different, from one country to another. "Most of these experiments are performed in New Zealand, as drone laws are relatively liberal in that country. The company Dominos has been experimenting with flying pizzas to customers and the 7-11 chain has started sending packages with drones home to people who live a few kilometers away from their warehouse. "Amazon has recently filed a patent application for some kind of "Flying warehouse", which would be large balloons at a height of 12 to 14 thousand meters, from where it should then be possible to distribute drones of any kind to consumers. All of these are examples of the enormous and exciting developments that are currently taking place in the food industry.

World Seafood Congress

This will be discussed at the World Seafood Congress (WSC) conference, which will be held in Harpa from 10-13. september nk. Among the speakers will be Lynette Kucsma, who participated in the design of one of the first 3D food printers. John Bell, from the European Commission, will discuss the impact of the technological revolution on the European fisheries sector. Hörður says that WSC is one of the most important conferences in this field in the world and a challenging task for Matís to host it. All management of such a conference requires a great deal of co-operation, and with Matís in this project is a group of strong parties: Arion Bank, HB Grandi, Brim, Íslandsstofa, the Nordic Council of Ministers and the United Nations University School of Fisheries.

During the autumn months, Matís and Geitfjárræktarfélag Íslands will be responsible for projects regarding increased value creation of goat products in collaboration with and with the support of Matarauður Íslands. Part of this project is to establish goat meat assessment, review procedures for slaughtering goats and clarify procedures for the retrieval of goat sheep products, for the benefit of all concerned. 

Goats and kittens are usually slaughtered for repatriation, but are less likely to be slaughtered in the same way as sheep. Goat breeding is increasing all over the country, so it is important to establish a uniform meat assessment, record results and bring better products to market. Further information is provided by Óli Þór Hilmarsson at Matís. 

Rúnar Ingi Tryggvason discussed in a special project at Matvælafræði at the University of Iceland the production of raw sausages from less expensive pieces of meat, such as mutton or horses. The project was carried out in collaboration with Matís and Beint frá býli and with a grant from the Agricultural Productivity Fund.

Sheep products are a large part of the production value of farmers in Iceland, especially lamb. Mutton is not considered to be as good meat as lamb and therefore a much lower product price is obtained as a result.  

For further information, contact Óli Þór Hilmarsson and Guðjón Þorkelsson at Matís.