News

International Conference on Food and Biotechnology

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:

Food & Bio Global Summit 2023 

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It is important to reduce food waste

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:

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Innovative solutions in the production of ingredients from seaweed for food

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.

More information about the SusKelpFood project can be found on its project page here:
Sustainable ingredients from cultivated kelp to the food industry

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Increased sustainability in aquaculture with focus on feed and side streams

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.

The cost was ISK 5000 and refreshments were included.

Lectures were also streamed.

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Matís offers genetic and origin analysis of salmon in fish farming

Contact

Sæmundur Sveinsson

Research Group Leader

saemundurs@matis.is

In the past few weeks, numerous farmed salmon have been caught in many parts of the country, which indicates that farmed salmon in salmon fishing rivers has become quite widespread in Iceland. Fish farming has been practiced in this country for decades to increase the number of fish in rivers. That culture is based on fishing for hatchery fish from the respective rivers and rearing the fry in hatcheries.

It is important to ensure that farmed salmon do not find their way into these farms, as this can greatly increase the genetic mix in rivers. In many cases, salmonids are easily recognized by their appearance, eg damaged fins and destroyed gill bars. It can be much more difficult to recognize salmon that have escaped early in the breeding process, as the traditional visual characteristics are not as obvious. Visual evaluation is not sufficiently reliable to remove fish originating from aquaculture. Genetic analyzes are therefore necessary to ensure that fish used for fish farming are wild. Matís has been carrying out genetic analysis of salmon for years, both for basic research but also to trace the origin of salmon caught in rivers.

The genetic analyzes that Matís offers are based on 14 genetic markers, the so-called Salsea set. These genetic boundaries are extremely sensitive and have been used to assess the population structure of Icelandic salmon. The genetic boundaries have also proven to be useful for tracing salmon caught as bycatch in pelagic fisheries off Iceland to rivers in Europe and Iceland. The genotyping kit is also sensitive enough to distinguish between farmed and wild salmon and can detect first-generation hybrids. A first generation hybrid is the offspring of wild salmon and farmed fish.

Matís offers fishing partners genetic analysis of fish to be used in fish farming.

Those interested are advised to contact Dr. Sæmund Sveinsson, specialist in genetics.

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Successful autumn staff trip to Ölfus

On Thursday, September 21, the Matís staff took a step forward and went on an autumn trip east of the mountain. The day was sunny and beautiful and Ölfus looked his best.

The group's first stop was Rádhús Ölfuss in Þorlákshöfn. There, Kolbrún Hrafnkelsdóttir and Rúnar Þórarinsson welcomed us with coffee and donuts and introduced the group to the Ölfus Cluster, Grænan iðngarð, the activities of First Water and Jarðlífs and other exciting things going on in this rapidly growing municipality. It's safe to say that there was enough!

After the presentation, there was a field trip to the area of First Water, which is a closed land-based plant that is currently undergoing rapid development. It was impressive to walk around the area, which is huge and full of possibilities. Rúnar guided the group and showed how the structure has been in recent months and what the plans are for the coming seasons.

After a walk around the area, we stopped at the restaurant Hafinu Bláa, located at the Ölfusár estuary between Eyrarbakki and Þorlákshavn. Delicious lobster soup and freshly baked bread were served there and the group could enjoy the view and the mild weather in this pleasant place.

From there the path went up to Hellisheidi, in the house of Orku Náttúrunn and VAXA. Kristinn Hafliðason, or Kiddi in VAXA as he is fondly called, told about the structure and operations of the company, which reuses water and energy from the Hellisheiðar power plant in order to cultivate microalgae and produce sustainable food from them. The group got to walk around the production hall, which is a very pleasant experience because the whole area is bathed in purple light in which the microalgae thrive.

The group ended the day by having a cup of coffee at Hellisheði and heading back to Reykjavík.

Matís' staff would like to express their thanks for the wonderful reception in Ölfus.  

News

Conference on environmental impact and energy exchange in the fishing industry - recording

Last September 13, a Nordic conference was held on the environmental impact of the fishing industry and the energy exchange in the sector. The conference was organized by AG Fisk, but it is a consultation forum on fisheries issues that operates across all the Nordic countries for the directive of the Nordic Council of Ministers, which Iceland leads in 2023.

Jónas R. Viðarsson, manager of value creation at Matís, chaired the event on behalf of AG-Fisk. Many of the Nordic countries' leading experts on the issue gave talks, as well as Svandís Svavarsdóttir, Minister of Food, gave an opening speech. The conference was held in English.

The conference was recorded in its entirety and the recordings are available in the players below.

Photos from the event:

Recording from the conference, first part:

Recording from the conference, part two:

Recording from the conference, part three:

More information about the event and slides from the presentations can be found on his project page here: Environmental impacts and energy transition in the Nordic seafood sector

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Course in algae biotechnology

Contact

Elísabet Eik Guðmundsdóttir

Project Manager

elisabet@matis.is

In collaboration with the University of Cambridge, SAMS (Scottish association for Marine Science), Fraunhofer and the Culture Collection of algae & protozoa, Matís offers courses in algae biotechnology. The courses are part of The EIT-food project Algae Biotechnology

The aim of these courses is to provide basic training and education in algae biotechnology. The cultivation of algae, their growth and biotechnology in laboratories and in experimental facilities will be discussed. Participants will get an insight into the world of experience of experts from both an industrial and an entrepreneurial perspective. This can help participants to start or improve their own activities related to algae.

Courses are offered both online and in person and will ensure the development and strengthening of a network for all participants from around the world.

The course is open to anyone with a BA, MSc or PhD degree or significant experience in the aquaculture sector or the food system, especially people from countries within the EU and EIT Food related countries.

Three ways to participate in the course:

  • A 3-day online course (28 -30 November 2023) followed by a 5-day on-site course (15 – 19 April 2024) at the University of Cambridge, Algal Innovation Centre, UK. (30 available places)
  • Only 3-day online course (November 28-30, 2023) (60 available places)
  • Only a 5-day on-site course (15 – 19 April 2024) at the University of Cambridge, Algal Innovation Centre, UK. (30 available places)

More information about the course as well as registration information can be found on the project's website here: Algae Biotechnology

News

Genetic Analyzes of Salmon at Matís

A lot has been done in Matís genetics laboratory in recent days with analyzes of supposed farmed salmon that have been caught in a number of rivers in recent weeks.

Matís has recently received salmon samples from the Norwegian Marine Research Institute for genetic research. In Matís' laboratory, genetic material is isolated and so-called delayed sequence analysis is performed. The Norwegian Marine Research Institute's experts then use the results to check whether the salmon is wild or farmed. If it turns out to be of fish origin, the genetic data is used to trace the origin of the fish. It is important to maintain knowledge, equipment and skills in order to be able to carry out these analyzes in this country. It ensures short transmission paths as well as promotes safer and faster analysis of samples. Finally, it can be mentioned that Matís and the Norwegian Marine Research Institute are jointly working on the development of a set of genetic parameters to assess genetic admixture from farmed salmon in Icelandic stocks.

Over the years, Matís has worked on many research projects on the genetics of Icelandic salmon. Research has shown, among other things, that populations in Icelandic rivers are diverse and that there are great genetic differences between and within watersheds.

See also:

Salmon in rivers - vigilance of anglers important

News

Insects, yeasts and microalgae protein sources of the future?

"It is really possible to develop food products for people and feed for animals that contain these ingredients. Products that are, as a result, in many cases a healthier and more environmentally friendly option." This is what Birgir Örn Smárason, professional manager at Matís says, but for the past four years he has led a large collaborative project where alternative proteins have been the research topic. The project is now coming to an end and a harvest festival is ahead when the final conference will be held in Bremerhaven on September 7 and 8.

The NextGenProteins project is a collaborative project of 21 parties from 10 European countries, but Birgir Örn led it and other Matís staff worked on various aspects of it. The main objective of the project was to develop, optimize and optimize the production of three sustainably produced neoproteins, and verify their use in various foods and feeds.

"In short, it can be said that all the objectives of the project have been achieved. Of course, there will be some small changes in focus over the course of the project due to new ideas or results, but overall the plan was a complete success and everything that was supposed to be delivered was delivered."

The new proteins examined in the project are insect protein derived from by-products of food production, single-cell protein which is a yeast mass that thrives on the sugars of forestry products, and microalgae grown largely on CO2 emissions from geothermal power generation. We worked with a number of companies on the development of feed and food, which were then tested by consumers and in feed trials. The production of these proteins is, by most comparisons, sustainable and environmentally friendly, with a much lower carbon footprint and requiring less water and land use.

"We also demonstrated ways to work with consumers and gain their consent, and presented strategic proposals to simplify and change government regulations and policies towards a more sustainable food system."

Good cooperation in challenging times

The past four years have in many ways been particularly challenging for collaborative projects between different parties and different research groups between countries, as the pandemic put a damper on things. Birgir says that the cooperation has been incredibly successful. It was possible to use the technology during meetings, but the project's relatives had to exercise their patience while waiting for the results of various measurements due to the closures at the laboratories.

"despite all this, it can be said that the project went as planned, and it is therefore best to thank a strong group of participants who have all worked hard to achieve the project's goals. We can also mention a good group within Matís who has led the project forward."

Kick-off meeting of the project

Greenish chickens

Various interesting and unexpected things can be revealed during pioneering research work like this, and Birgir recalls the challenges that arose when developing foods and feeds with microalgae protein. "The green color in microalgae is so strong that even in small amounts it takes over everything. In one experiment where chickens were to be fed feed containing microalgae protein, the feathers turned green!” With increased research work, it was later possible to develop ways to reduce or remove the color and dampen the taste, making it easier to develop food products and feed.

Great interest in the issue and a follow-up project in the making

According to Birgis, further research is needed and there is a lot of interest in the issue. The results of the project need to be worked on, showing how it is possible to scale up the production of new proteins and bring them to market with the approval of consumers and the government. Furthermore, work needs to be started to introduce neoproteins to consumers, show their advantages and explain the production process and why this can be a healthier and more sustainable option. The foundation for such work was laid in the project, which will be useful in the future.

Sensory evaluation of products with neoproteins

"Matís has been working on projects related to new proteins and sustainable food systems for a long time and has joined the group of leading people who conduct such research. We will of course build on this and continue this journey. Our goal is to have a positive effect on food production as a whole, whether we look at Iceland or Europe, with sustainability as a guiding light for the good of all".

The final conference of the project will take place on September 7 and 8, and it will be a sort of harvest festival. Birgir says he is most excited to meet the group again. The project went through all the waves of Covid which meant that we could not meet for more than 2 years which is very unusual for such a collaborative project and uncomfortable for many. "It will therefore be nice to be able to celebrate the success with all the participants of the project and discuss the next steps".   

We encourage those who are interested to follow the results of the project, which will gradually appear on its website NextGenProteins.eu and even sign up for the final conference. It is possible to watch the conference online.

EN