Category: News

In recent days, there has been a great deal of discussion about the integrity of the seafood trade. The beginning of the discussion can be traced to a seminar that Matís held on Wednesday 16 March, where the results of an international study in which Matís participates were presented.

The study covers species analyzes of fish, whether fish species, cf. the results of genetic research, is in line with what is stated, and there are over 40 parties involved across Europe. The study is not part of the food control of the countries where the research takes place, but is about gathering information and assessing the status of these issues in different European countries.

In the Icelandic part of the study, which has not been completed, it was stated, among other things, that about 30% of all samples taken at restaurants contained fish other than what was stated on the menu, as has been stated in Matís news.

Similar research has been conducted before. For example, Oceana (www.oceana.org) investigated fish species abuse in 21 states in the United States. 1200 samples were examined and in 33% cases there were other fish species in the packages than indicated on the labels. Oceana also investigated the situation in restaurants in Brussels and in the canteens of EU institutions. In Brussels, it was a different species than the one on the menu in 31.8% cases.

It is of great interest that integrity be exercised in the trade of food, whether it is fish or other foods. It is in the interests of producers, retailers, consumers and not least the countries competing for market share in international markets.

Icelanders base their profits largely on the export of fish and fish products, and at the same time as we point out the purity and wholesomeness of our fish species, cheaper and more unhealthy species are put on our heads, but under a false flag. One of these examples is when cheap whitefish is sold as cod from the North Atlantic. The price difference can be very large and lead to lower prices for cod and cod products. Marine Stewardship Council (MSC, www.msc.org/) has pointed out that the standard price for breaded pangasius is around four euros per kg when the price of cod can be around 25 euros per kg.

It is therefore clear that integrity with seafood is a major economic issue for all Icelanders and it is important to take the debate on species fraud seriously.

Consumer integrity and trust are one of the main challenges facing modern food trade, not least in the wake of scandals such as the so-called "horsemeat issue", but in recent years there have been a number of international cases where intermediaries and consumers are deceived in seafood trade. .

Examples of such deceptions are when cheap brands are sold as more expensive, frozen products are sold as fresh, substances are added to products to gain weight, change appearance, extend the life or hide the product without being mentioned in the description of ingredients, types in endangered species are sold under a false flag and so on.

Last Wednesday, Matís hosted a seminar on how genetic engineering can be used to ensure integrity in trade in aquaculture and aquaculture products. The seminar was divided into four parts, where each part began with a short introduction to a specific topic and then a general discussion. Presentations that accompanied the introduction of each section can be accessed below.

1. Methods for monitoring and verifying the content of feed for aquaculture
2. Methods for detecting unwanted micro-organisms in seafood
3. Genetic methods for species identification and tracing of origin 
4. Market requirements and utilization of genetic information with regard to regulatory and economic factors

The seminar was well attended, with about fifty stakeholders from across the value chain of seafood attending the meeting and a very good discussion ensued. There was a consensus among the participants that this was a matter of great interest to Icelandic food producers.

30% samples taken by Matís employees at ten restaurants in Reykjavík showed that it was not the type of fish that had been ordered from the menu.

In a lecture Jónas R. Viðarsson, Matís's specialist director, stated that research on species miscelling in seafood trade in Europe and the United States shows that about a third of the fish sold is of a different species than stated on the packaging or menu. The problem varies by species and point of sale, as species such as tuna and snapper are at high risk of being replaced by other species without being informed. Atlantic cod is also high on the list. Species fraud seems to be particularly common in sushi restaurants and restaurants that sell breaded fish, such as fish & chips.

Matís is a participant in international research, FoodIntegrity, Authenticate and Authent-Net, where, among other things, samples are collected in Icelandic restaurants and subsequently genetic testing is performed to determine whether samples are in accordance with what is stated on the menu. Confirmation is always sought from the restaurant staff about the type of fish. The research projects are still ongoing, but of the 27 samples that have already been analyzed, eight were not in accordance with the menu.

For further information Jónas

Matís is a partner in a new course in ocean-related innovation that will be taught in the Westman Islands in the autumn of 2016. In new studies, emphasis is placed on the interplay between innovation, business and the fisheries sector, and thus opportunities and opportunities for creativity and employment in the field. A true educational adventure in the Islands for one year, which results in a diploma degree and a basis for further study for those who want to learn more. A great opportunity for education in close collaboration with the business community, including us.

This is a diploma program (84 ECTS) that trains students to use the knowledge of business and fisheries sciences to work on practical projects. Teaching takes place in the Westman Islands and emphasis is placed on strong connections with the business community. The program is a collaborative project between Reykjavík University and the University of Akureyri

Extensive professional knowledge and skills are required in the Icelandic fisheries sector. The industry's success is based on a strong value chain that spans everything from fishing to marketing and sales abroad. 

Upon completion of studies, a student receives a diploma degree that is useful in the labor market and can also have credits assessed for further studies at RU or the University of Akureyri. 

Real project

Students work on shorter and longer projects that include processing technology, registration, processes, marketing and human resource management.

Participation in classes

Experts and company executives take an active part in the lessons by sharing their experience and professional knowledge.

Collaboration in projects

Students work on projects in collaboration with companies. The companies are also ready to provide students with work facilities and various other assistance, access to production equipment and information by agreement.

More information can be found on the website Reykjavík University and on Facebook page of the study.

In recent years, there have been a number of cases where intermediaries and consumers have been deceived in trading in seafood. Examples of such deceptions are when cheap species are sold as more expensive, frozen products are sold as fresh, additives are added to products to gain weight, change appearance, extend the life or hide the damage of the product, endangered species are sold under a false flag, and so on.

Matís is hosting a seminar on how genetic engineering can be used to ensure integrity in trade in aquaculture and aquaculture products. The seminar is divided into four parts. Each section begins with a brief introduction to each topic, followed by a general discussion.

1. Methods for monitoring and verifying the content of feed for aquaculture.
2. Methods for detecting unwanted micro-organisms in seafood.
3. Genetic methods for species identification and tracing of origin.
4. Market requirements and utilization of genetic information with regard to regulatory and economic factors.

Location: Matís, Vínlandsleið 12, 113 RVK. Meeting room 312 - Columns.
Time: March 16, 2016, at 9:00 - 12:00.

It is necessary to register participation to Guðbjörg Ólafsdóttir, gudbjorg@matis.is.

All further information can be found in leaflet about the seminar.

A large and powerful group of students at the United Nations Fisheries University (UNU-FTP) graduated from the school this Monday after six months of special studies in Iceland. UNU-FTP is an important link in Iceland's development cooperation, but this is the 18th time that the school has graduated students.

The school is a collaborative project of four institutions / companies: the Marine Research Institute, Matís, the University of Iceland and the University of Akureyri, but in addition, Hólar University is involved in the collaboration and the school work is a good collaboration with fisheries companies all over the country. The day-to-day operation of the school is part of the Marine Research Institute and Tumi Tómasson is the director of the school. 

^{The students who were studying at Matís together with some of the company's employees}

At Matís, all students at the school have received instruction in the basic course on the quality and processing of fish, and in direct continuation, students at the school's quality line have received instruction and practical training. Students usually carry out their assignments with the needs of their own country in mind.

More information about UNU-FTP and this year's graduation can be found at the website of the University of Fisheries.

Content that Reykjavík Office prepared for Matís received two nominations for the annual FÍT award, given by the Association of Icelandic Illustrators, which will be presented next Wednesday, 9 March. The FÍT award is given every year for the works that excel in the field of graphic design and illustration.

The second nomination was for a video that discusses the positive changes that have taken place in recent decades in the fisheries sector. The fisheries sector has made great strides during this time in increasing the value of catches, partly due to the industry's increased emphasis on research and development, and Matís and its predecessors, such as the Fisheries Research Institute (IFL), have been an important partner in many Icelandic fisheries companies.

The second nomination came because of a picture, a cartoon, that was made to shed light on the bioeconomy and how the bioeconomy plays a major role in people's lives every single day. The film was originally intended only for the fishing industry and was related to a large project managed by Matís within the European Research Program (MareFrame) but that picture was so well made that it was decided to implement it for agriculture as well, as the bioeconomy is everywhere.

click on Bioeconomy to view the image, but it is also a thumbnail of this article.

About the FÍT award

This year, the innovation of publishing nominations for the awards is launched, and the jury appoints a broad group of professionals in the field of graphic design. Nominated in 17 categories, they cover the main subcategories of graphic design, such as screen graphics, web design, printmaking, advertising design and illustration.

The nominations can be seen in their entirety at Morgunblaðið's website.

Matís and Þoran ehf will hold an introductory meeting for master brewers and other enthusiasts about malting and brewing on Wednesday 9 March at Matís' headquarters on Vínlandsleið 12 and the meeting will take place from 15:00 to 16:15.

Matís currently manages a project on the utilization of grain for food production, which is funded by the Northern Periphery and Arctic Program. The company Þoran is a member of the project. Participants come from the countries of the North Atlantic; Iceland, Norway, the Faroe Islands, Orkney and Newfoundland in Canada. The first period of the project has now ended and information and plans were gathered at a conference in Orkney at the end of last year. The main role of the project is the transfer of knowledge between countries and the strengthening of the economy in the Arctic. Among the participants, Orkneyingar is at the forefront of using grain from the Arctic for the production of alcoholic beverages, and at the conference they shared that knowledge, ie. cultivation of barley and its malting for the production of whiskey and beer. Matís' role is to disseminate this knowledge to companies in Iceland. At the meeting, instructions from the Orkneys will be presented, as well as possibilities for obtaining information from experts in the Orkneys. It is worth mentioning that Þoran's representative attended the conference in Orkney and received vocational training from a malting and whiskey producer, and he will talk about his presence there at the meeting.

In many countries, interest in regional foods has grown significantly. The increase in tourists is also important in this regard. In Iceland, there is interest in using these factors to increase income from the production of alcoholic beverages. It is also important how and whether malt can be produced from Icelandic barley. There is also reason to focus on hops, as Norwegians have been researching varieties of hops suitable for northern conditions for years, and they have also studied herbs that can be used to give new beers a specialty. The Norwegians' results will be presented at the educational meeting.

Cereal cultivation and beverage production in the Orkney Islands have deep roots. Orkney grain farming can be traced back to 3000 BC. The beverage industry is now very important for the islands' finances. Two companies that produce whiskey are very well known internationally: Highland Park Distillery and Scapa Distillery. Orkney Brewery and Swannay Brewery also operate in Orkney. There is a lot of interest in using the ancient barley variety Bere to give products a strong image uniqueness. The Bruichladdich whiskey producer has been producing whiskey from Bere barley with good results for several years, and bottles of it can currently be found at Keflavík Airport, among other places. The Arran whiskey producer has also got Bere barley from the Orkney Islands to brew. In the Shetland Islands north of Orkney is Valhalla Brewery which produces the beer Island Bere. Orkney's marketing is often based on the Vikings' heritage and is an example of very successful marketing.

For further information Ólafur Reykdal at Matís.

Recently, students from Matvælabrúarinn from Háskólafélag Suðurlands visited Matís and stayed here for a day for a course in sensory assessment. Teachers were Kolbrún Sveinsdóttir and Aðalheiður Ólafsdóttir.

In the course, students gained an overview of what sensory evaluation is and how it is used in food production, and quality control.

The teaching was both theoretical and practical, students learned to recognize basic flavors, use the sense of smell and became acquainted with different methods of sensory evaluation. In addition, students were introduced to how product taste, smell and texture tests are used in consumer surveys and different methods of consumer surveys. The results of the practical exercises were compiled using the same methods as are used in Matís' research, and the discussions became lively and informative.

Further information is provided by Kolbrún Sveinsdóttir and Aðalheiður Ólafsdóttir at Matís and Ingunn Jónsdóttir at Háskólafélag Suðurlands.

News compiled from text on the web hfsu.is.

The Boston Fisheries Exhibition takes place 6-8. March nk. A number of Icelandic companies will be at the exhibition, including Martak, Skaginn / 3X, Fjarðarlax, HB Grandi, Sæplast, Marel and Matís, to name a few.

The exhibition is the largest of its kind in South, Central and North America, and this venue is important to many Icelandic companies in expanding their premises and increasing co-operation.

Matís will be in a common booth with Íslandsstofa and other companies and the booth is number 2555.

For more information Arnljótur Bjarki Bergsson, division manager and Steinar B. Aðalbjörnsson, marketing director of Matís.

The HACCP book which is now published on the web is intended as a support material for those who want to get acquainted with HACCP and the installation of such a system in fisheries companies. This educational material is part of the dissemination of knowledge to those responsible for safe food production.

Ensuring the safety of consumers and ensuring that everyone can be sure that the food on offer is safe is not a simple matter. Every year, thousands in the wider world die because of poor eating habits. It must be borne in mind that some groups of consumers are more vulnerable than others, such as young children and people with underlying diseases.

Therefore, the whole process of each production must be reviewed and all available means must be taken to ensure that food consumers are not harmed because the production process was not carried out correctly. It is and will be a responsibility to produce food, and it is therefore necessary to set a clear framework for all aspects of food processing, and the public interest and consumer safety must be the guiding principle.

Páll Gunnar Pálsson, a food scientist, wrote the text and set up the manual, Margeir Gissurarson, a food scientist, was involved in the planning of the material, read over the entire material and shared his knowledge and experience.

The preparation of this handbook was funded by Matís with good support from the Herring Industry Research Fund.

At Matís, you can get a lot of information about most everything related to seafood and all the company's employees are invited and prepared to do better in cooperation with the Icelandic seafood industry.