Category: News

On the occasion of the end of the TASTE project, an open seminar will be held on 16 September at Matís on the utilization of marine algae for flavor enhancement and salt reduction in food production.

The seminar will include lectures on seaweed in Iceland and their utilization, the seaweed industry in France, the nutritional value of algae and the use of algae in food and other consumer products. The seminar will be held in English. 

Program of the seminar.

Registration for the seminar: please send an email to rosa@matis.is.

More information about the TASTE project can be found at Matís website and by contacting Rósa Jónsdóttir and Þóra Valsdóttir at Matís.

All decisions, large and small, are made on the basis of information and knowledge, so one would think that one of the nation's most important industries would be full of data that could be relied on. When looking for answers to many pressing questions about development and value creation in the Icelandic fisheries sector, it often becomes clear that information is not available or that it does not stand up to scrutiny.

Now it is not the case that it is not possible to draw the big picture, the catch of all species is a known size and the total export value is also available, but when assessing, for example, the development and innovation of individual species or products, it is often more difficult.

Great emphasis has been placed on registering all catches and this is of course closely monitored, but when it comes to exports, another system based on the registration of exports according to customs register numbers takes over.

The Customs Tariff is intended to be the system that is to cover all products transported to and from the country. The system used in Iceland is based on a harmonized international numbering and classification system that is used by over 200 nations, so that basically cod with the same number is used in most parts of the world. This applies to the first six digits, then nations can extend the number and add a detailed product analysis. In Iceland, it has only been possible to add two digits due to the limited capacity of databases in use.

The information that exporters place on export papers and return to Customs is then the basis for the publication of data at Statistics Iceland, so that if exporters are throwing their hand in the provision of information, the information published by Statistics Iceland will be less noticeable. As exports are not the subject of fees in this country, it is obvious that control of the correct registration is limited, it does not really take place until in the country of import because then the product must be linked to the correct customs number of that country.

When looking at export figures, the first stop is to look at the product description and find out what is meant or what is not meant, it can be very difficult to get a clear picture of the products listed in certain tariff codes. Product descriptions are often very open and can refer to different products, but over 100 terms are used to describe seafood in the Customs Tariff and there are no further explanations for these terms.

It is possible to pick up many examples of contradictory product descriptions and it is clear that there is a lack of product knowledge when compiling them, but it must be borne in mind that the Customs employees have various other things on their plate than compiling product descriptions for seafood. Customs register numbers for seafood are just a few hundred, while the customs register as a whole contains thousands of other product descriptions, so it is important that the seafood industry is involved when planning such an important database.

It is the fisheries industry that benefits first and foremost from good and detailed information on how to succeed in value creation and utilization of seafood, because in the information the opportunities will be visible.

Despite a considerable revision of the 2012 tariff schedule and an increase in the number of numbers, it is by no means possible to identify in any way the utilization of individual species, which can be seen in the fact that the fourth most valuable species imported from Iceland is "other fish" or "various species". are products where no specific fish species is mentioned in the product description. This "other fish" yields about 10% of the total value of exported marine products.

There are affirmations about such and such great utilization of individual species and people are beating their chests and claiming that we are superior to other nations. But it is not possible to say anything like that unless there is better information about all the products. While different products are collected in individual customs register numbers, it is not possible to calculate back and say what the utilization of the catch is.

Those who have come close to processing seafood know that it is important to know whether fish is with or without head, gutted or ungutted, fillets with red and bone or skinless and boneless, etc., if this information is not available then it is impossible to calculate out the total utilization of individual species.

Matís has been in a collaborative project with the Directorate of Customs, Statistics Iceland, the Association of Fish Processing Plants, the National Association of Fish Farms, Icelandic and Iceland Seafood, where these issues have been reviewed. The project was funded by the AVS Fund. The report "Increased value of data" can be found here (best viewed in Acrobat Reader).

The result of the project is a summary of what the situation is and how the current information system is not getting a good enough handle of this data that is being created. There is also a proposal for improvements and how very detailed information could be obtained on all types, values and utilization, but in order to achieve this, product descriptions must be harmonized and it must be ensured that there is the same understanding of the terms used. There are now definitions for the product descriptions and they have a number of pictures to better show what is meant.

This new proposal will simplify all registration and can in fact make the preparation of special Icelandic tariff codes for seafood completely unnecessary, but still offer much more detailed information.

It will then be possible to answer almost all possible questions regarding value creation and utilization of seafood, and thereby make sensible decisions, based on the best available information, on everything related to the utilization of the resource.

For further information Páll Gunnar Pálsson at Matís.

There is currently a conference in Akureyri on capelin and capelin fishing, but the reason is that half a century has passed since Icelanders began utilizing capelin. Sigurjón Arason, Matís' chief engineer, will speak at the conference and Sigurjón's talk will be entitled "Technological development in the fishmeal industry".

The aim of the conference is to gain a comprehensive overview of the utilization of capelin and show what has been achieved in fifty years. The status of the stock, the development of industry, major products and markets, the economic importance of capelin and possible opportunities will be reviewed.

More information about the conference and contacts can be found at website of the University of Akureyri and on website of the University of Akureyri Research Center.

For further information, contact Matís Sigurjón Arason.

The TV series "Nautnir norðursins" will be shown on Ríkissjónvarpi tonight at 20:05. Matís has worked on the series in collaboration with Sagafilm. The aim of the shows is to give a positive image of food culture and strengthen food-related tourism in Iceland, Greenland, the Faroe Islands and Norway.

The episodes will cover ancient and traditional eating habits in Iceland, Greenland, the Faroe Islands and Norway. Chefs from each country will also showcase innovations they serve from local ingredients. It is hoped that the factors will spark the public's and producers' interest in continuing to experiment with the utilization of raw materials in an innovative way, as well as the utilization of raw materials and by-products that have not been utilized to date.

Nordic cuisine has attracted considerable attention in recent years and food-related tourism has increased, not least because of the strong connection with tradition when consuming local food. The popularity of the new Nordic food tradition has proven itself in the international cooking competition Bocuse d'Or, where the Nordic nations have been at the top since 2008. Furthermore, a very interesting and well-attended conference was held in Selfoss on 25 June. where 30 new products from Greenland, the Faroe Islands and Iceland were introduced. The conference was part of the Icelandic Presidency of the Nordic Council of Ministers this year. More about the project can be found on Nordtic's website.

This great interest in the Nordic food tradition gives producers the opportunity to promote their products outside their home country, thereby strengthening the country's food image abroad. Nations such as Japan, Italy, France and Spain have created a particularly positive image of their food culture, which has at the same time strengthened food exports and made the countries a popular tourist destination. The promotion of food from Iceland, Norway, Greenland and the Faroe Islands could contribute to a multifaceted increase in value in both the tourism and food industries.

The episodes will feature wild game, seafood, seaweed, herbs, etc. local raw materials making returns. Ancient storage methods and how they can be used as well as the raw material in an innovative way will also be discussed.

A total of 8 episodes were performed, two dedicated to each country. The shows will be shown in Norway, Finland and the Faroe Islands, more countries have already shown interest in the shows and further distribution can therefore be expected.

For further information Gunnþórunn Einarsdóttir at Matís.

The show's Facebook page

QualiFish is a Nordic co-operation project that aims to increase knowledge and develop methods, processes and technologies that can contribute to even more sustainability and profitability of fishing and processing of catfish products from the North Atlantic.

The project, which began in the spring, is led by the Norwegian Research Institute SINTEF and funded by the Norwegian Research Council (NRC). In addition to Matís, the QualiFish project involves an interdisciplinary group consisting of fishing companies, fish processing companies, distribution and marketing companies, equipment manufacturers and researchers. The project is intended to research and develop methods that manufacturers can use to meet the needs of high quality products all year round. , but the main emphases of the project include quality, food safety, technical solutions in processing processes and optimization in production with regard to market and economic considerations. The project is organized in four work components, each with an emphasis on specific topics related to the catfish industry. Matís is leading the way in a project that involves developing / improving technology for thawing sea-frozen raw materials; and is a participant in a project that aims to develop new market-oriented technology for the separation of raw materials and products, which ensures "the right product on the right market".

Further information is provided by Magnea G. Karlsdottir, Director of Matís, but information about the project can also be found on the QualiFish website (www.qualifish.no).

Matís, together with the Ministry of Industry and Innovation, the University of Iceland and Mercator Media, is organizing a very interesting conference which will take place on the first day of the Fisheries Exhibition (IceFish) in Kópavogur and will take place on 25-27. september nk.

Matís has participated in all IceFish exhibitions since the establishment of Matís in 2007. The exhibition is the largest of its kind in Iceland and brings together all the main parties in the fisheries sector and sectors related to the fisheries sector in Iceland as well as from other countries. The exhibition has grown steadily since its inception in 1984, and it is noteworthy that the number of participants and visitors increased significantly in 2008 and 2011, despite many difficulties in this country.

The conference that Matís participates in organizing will carefully discuss how we can improve even further when it comes to the full utilization of seafood. Icelanders are at the forefront of the full utilization of marine resources and many look to Icelanders when it comes to learning the right grips, so to speak. When it comes to cod and the full utilization of all raw material that comes ashore, for example, the name of Sigurjón Arason, chief engineer at Matís, is usually mentioned, as few, if any, have as much experience and knowledge when it comes to improving the utilization of cod and other fish species. with the Icelandic fishing industry for more than 30 years.

Sigurjón will give a lecture at the conference as well as dr. Sigrún Mjöll Halldórsdóttir, project manager at Matís. There will be other very interesting speakers at the conference, such as Friðrik Sigurðsson, a consultant who has worked in the Norwegian fishing industry for a long time, Hólmfríður Sveinsdóttir, CEO of Iceprotein in Sauðárkrókur, but Hólmfríður worked for years at Matís' office in Krókur, and Ingólfur Arnarson, CEO of Skagur.

More about the conference can be found on the website www.cesfishconference.com

For more information Sigurjón Arason, Matís's chief engineer and Steinar B. Aðalbjörnsson, marketing director of Matís.

This weekend, Búr's food market takes place in Harpan, where there is an opportunity to taste salt, seaweed and other delicious algae. Algae are full of minerals, vitamins and other healthy nutrients that make them nutritionally a good addition to any food. Despite their enormous amount, just within reach, algae are an underused raw material - but that is about to change, say scholars. Algae make all food more interesting!

Algae grow along our shores. They stretch up, down and across and accumulate sea salts and minerals. They provide life and protection for fish, shellfish and other marine organisms but have a limited place in our diet. Many predict that in the near future seaweed will become an everyday food in the Nordic countries. It can also be used in a variety of ways to increase the nutritional value of food while supporting the West's fight against obesity as well as the consequences of malnutrition where it is found.

Baked seaweed

Algae can be cooked in a variety of ways. It is good to mix algae in a smoothie or fry them lightly with sesame seeds, and it can be good to grind them and then strain them over various dishes. Seaweed is a great snack after a while in the oven with a little oil. You can fry chicken in a fireproof dish with a little algae in the water, to give a taste. In desserts with sour cream, some types of algae can be used as a gelling agent such as marine kernels. Algae can also be used as a flavoring in soups and salads, dried and cut into small pieces. Then it is good to put algae in bread, for example salt. It's just a matter of trying it out. Go collect algae yourself or buy at the nearest store. The product selection is getting better and better and recipes can be found in cookbooks or online.

As with other foods, moderation is best. It is important to ensure that algae are cut in clean areas and some types of algae are so rich in iodine that only a small amount of them is needed to exceed the recommended consumption. With it behind the ear, algae are a great ingredient to make our diet healthier.    

A healthy addition to the Nordic kitchen

New Nordic Food, a project of the Nordic Council of Ministers, has emphasized utilization possibilities, as the idea is to use food algae as a healthy addition to the Nordic kitchen. This autumn there will be events in all the Nordic countries where the theme is seaweed as healthy and tasty food (see more here). The aim is to introduce the raw material and encourage the public to use algae for food.

At Maturmarkaður Búrsinn the weekend of 30 - 31 August, there will be a special presentation and sale of food algae. The main manufacturers will be on site to promote their products and ask questions. So, bottom line is that we're really looking forward to it.

The ever-growing population poses major challenges that the FAO (Food and Agriculture Organization of the United Nations) draws attention to in the latest issue of SOFIA. It is estimated that the world's population will reach 9.6 billion by 2050. Various production areas have already reached an expansionary level, so new ways must be found to meet the food needs of the growing world.

In the latest issue of SOFIA (The State of World Fisheries and Aquaculture), FAO's largest publication, José Graziano da Silva, Executive Director of the FAO, emphasizes the importance of finding ways to address world hunger without compromising food quality. or promote the over-exploitation of resources. He looks closely at the potential of aquaculture and states that there is a potential for aquaculture to play a major role in eradicating hunger, promoting better health and reducing world poverty.

It is estimated that 800 million people are already suffering from famine and this number is likely to increase with increasing population. Areas that have been used for cultivation have in some places reached the tolerance limit, so it is important to strengthen the fishing industry and take advantage of the opportunities there. Fish consumption has increased significantly in recent years, but has been a particularly important source of protein and nutrients in the poorer countries of the world.

Blue economic growth

The large increase in aquaculture in recent years has created employment in areas that have been characterized by poverty and unemployment, but in developing countries fish is often more than half of the export value. In Iceland, aquaculture has contributed to positive rural development in areas that have experienced depopulation in recent years.

In the guide, da Silva also emphasizes that although the aim is to increase food production, it must not affect the earth's resources. Human health and food depend on the health of the earth. It is therefore necessary to promote sustainable fishing and aquaculture and, above all, to promote blue economic growth.

He says that blue economic growth is achieved by promoting sustainable use and conservation of renewable water resources through economically, socially and environmentally friendly methods. Blue economic growth aims to balance and harmonize the priorities that contribute to both growth and conservation and ensure benefits for communities that have a stake in the fisheries sector by maintaining a balance between handicrafts, industrial fishing and aquaculture.

Icelanders see opportunities in aquaculture

Aquaculture is the food industry that has grown the most in recent years and is currently growing faster than the world's population growth. Fish produced in aquaculture has already accounted for about half of the fish consumed in the world and the share of aquaculture is estimated to have reached 62% by 2030.

Aquaculture is a growing industry in Iceland. Arnljótur Bjarki Bergsson, division manager at Matís, believes, however, that further research and development work is needed to strengthen aquaculture in Iceland. He points out that Icelanders fish around 1-2% of fish caught in the world, but only 0.01% of total fish production.

"There are certainly opportunities for increase here, but ways must be sought to maximize the profitability of aquaculture, for example by developing cheaper feed without compromising the quality of the raw material."

Arnljótur points out, however, that Icelanders should look at quality rather than quantity and thereby aim for a more expensive market. The bioeconomy off the coast of Iceland is fragile and care must be taken not to spoil it.

Arnljótur believes that in the future it can be assumed that fish farming in the west fjords will produce as much if not more fish than is caught in the area today. Iceland can play a major role in the fight against hunger, not only as a food producer but also through research and innovation.

Since 2012, Matís has laid the foundation for increased collaboration with domestic and foreign educational institutions, which has resulted in various collaborative projects.

Now that the summer holidays of the universities are coming to an end, it is not out of the question to have Guðjón Þorkelsson, director of Matís, chat.

"Matís has had a successful collaboration with educational institutions in recent years, here work a lot of extremely good scientists and in specialists in the field of food science who have been teaching in universities in Iceland and abroad. In 2012, a decision was made to strengthen this collaboration, which we believe has already contributed to value creation in the food industry in Iceland. We place great emphasis on student internships and thus consider ourselves to be preparing individuals to take on real jobs immediately after graduation. "

"We also believe that we are following the emphasis on research and innovation in the field of food for the benefit of the economy, public health and food security. Food science is a fast-growing field and in view of the extent to which it affects the consumer, the demands for excellent education and knowledge are becoming more intense every day. We believe that by connecting education and vocational training, Matís will become a bridge that connects universities and the business community. But it is especially important that these parties work together and use each other's knowledge for development. "

"Another reason why Matís emphasizes co-operation with educational institutions is efficiency in the form of shared use of staff and facilities. In addition, it is very important for Matís and the food companies to get students to work on practical research projects and thus gain training to become the companies' future employees. Matís is a very large research company on an Icelandic scale and here is a great deal of expertise and experience that needs to be utilized in teaching, guidance and vocational training in food processing. We are also fortunate to have first-class facilities in many parts of the country that are also used for the same purpose. "

"Matís staff has given lectures and instructed in practical exercises in 10 BS courses, 4 joint courses for BS and MS students and 10 MS courses in food and nutrition and industrial engineering at the University of Iceland. In addition, many students in master's and doctoral studies at Icelandic universities have worked on their research projects at Matís and almost always collaborate with the business community, "says Guðjón.

"Matís' policy is to strengthen the competitiveness of Icelandic products and the economy, improve public health, ensure food security and sustainable use of the environment through research, innovation and services in the fields of food, biotechnology and genetic engineering. In order to implement its policy, it is necessary for Matís to work in collaboration with the university community on teaching and training students. Matís also seeks to connect its operations and partners with companies, research centers and offices outside Reykjavík. "

"This year, we have taken even more steps in strengthening food science studies in this country with new collaboration agreements with the University of Akureyri and Bifröst University. In Akureyri, emphasis will be placed on further strengthening research and education in fisheries science, food science and biotechnology as well as collaboration in other areas of teaching and research, with the aim of being at the forefront in Iceland in the fields related to fisheries science and biotechnology. The collaboration between Matís and Bifrastar consists of the development of a new study line in food management science, and Matís will mostly be responsible for teaching and developing subjects related to the handling, content and production of food. "

At Menningarnótt on the 23rd of August, Matís will present new foods that cultural night guests are invited to taste. The innovations are the result of the innovation and product development of the project "Innovation in the Nordic Bioeconomy".

The project is one of the main projects of "Nordbio", which is part of the Icelandic Presidency program, and Iceland currently holds the Presidency of the Nordic Council of Ministers. The project focuses on innovation in the bioeconomy, including food production and biomass production with sustainability in mind. 

The first part of the project was to assist food producers in the development of new foods. Matís advertised this spring for ideas for innovation in food processing in Iceland, Greenland and the Faroe Islands. There was great interest in the fact that almost 80 entrepreneurs applied for assistance and about 40 of them received specialist assistance from Matís in product development. 

Culture Night gives visitors and pedestrians the opportunity to taste the production of two Icelandic entrepreneurs and get acquainted with Nordic co-operation, which is carried out by the Ministry for Foreign Affairs:

Perlubygg (excellent barley for fine cooking) from Móðir Jörð in Vallanes. Chef Sveinn Kjartansson is going to prepare a delicious dish from the pearl barley.

BE juicy (organically certified cabbage powder for juice making) you can taste BE juicy boozt.  

 The presentation will be held at the Ministry for Foreign Affairs, Rauðarárstígur 25, 4th floor, between 14:00 and 17:00.

The project "Innovation in the Nordic Bioeconomy" produced 30 products, with the aim of developing new food or food-related products in Greenland, the Faroe Islands and Iceland. Innovative projects of this kind strengthen regional economic growth and increase sustainability in food production. Information on all products can be found at Nordtic website.