Category: Reports

With the increasing population growth and awareness of the environmental impact of world food production, the need for the development of new ingredients has also increased. At the same time, the food industry continues to strive to meet consumer demands for the quality and nutritional value of food. Based on this, it has been examined whether biotechnology can be used to develop protein-rich ingredients in food and thereby meet the growing demand for increased sustainability and wholesomeness of food.

The FUNGITIME project developed a variety of foods containing the so-called ABUNDA® mushroom protein, which is produced by the company 3F-BIO in the UK. The ABUNDA® protein mass also contains various nutrients, fiber, vitamins and minerals. The aim of the project was to develop foods that have excellent nutritional properties while meeting other major consumer requirements. 

Matís' role in FUNGITIME was to develop pasta products with ABUNDA® mushroom protein. Two prototypes were successfully developed and tested by trained sensory judges. On the one hand, it was a traditional pasta recipe where a certain percentage of flour was replaced by ABUNDA®. However, a pasta recipe was developed that is suitable for those who prefer a vegetarian diet. It can be difficult to develop pasta in this way, but some properties of the pasta dough, such as adhesion and elasticity, change considerably when the recipe is changed in this way. 

Consumer surveys revealed little knowledge of consumers about fungal proteins but a strong willingness to try new products that are produced in a more sustainable way. In addition, consumers want more products without all the additives that are often used when producing substitute products that are supposed to mimic original products. Therefore, the aim of the project was to use no additives in this development of pasta. 

It is expected that the use of ABUNDA® mushroom protein in foods will have several benefits. The protein is of high quality but the production cost is nevertheless low and the production is largely sustainable. The protein mass is also healthy, high in fiber and suitable for vegetarians and greengrocers. 

FUNGITIME, funded by the European Union through EIT Food, was a collaboration between several European food producers and research institutes, ie. 3F BIO and Frito-Lay in the UK, AZTI, Angulas Aguinaga and Angulas Aguinaga Research Center in Spain, Fraunhofer IVV in Germany and Matís in Iceland.

---

Due to growing world population and the increasing awareness of environmental impact of food chain, the development of new food ingredients from alternative sources is emerging as a global challenge. Besides, consumer demand of products that fulfill their nutrition needs is also a key for the food industry. In this sense, fungal biotechnology could become a driver for food ingredient production, especially for protein production that could fulfill both challenges, the environmental impact, and maintaining, or even increasing nutritional value and consumer acceptance. In order to assure that the designed products meet consumer expectations, consumer attitudes and acceptance were considered from the development to the validation of these food products. 

The aim of the FUNGITIME project was to develop food products with ABUNDA® mycoprotein, with optimal nutri-physiological properties and having high consumer acceptance. ABUNDA® mycoprotein is produced by 3F-BIO in UK. The role of MATIS in Fungitime was to develop pasta products that would be cooked and taste like traditional pasta while offering more protein, more fiber and lower glycemic index to appease the health-minded pasta consumers. The aim was to develop pasta product solutions for different market channels: as a wholesome choice. Furthermore, the role of Matís was to study consumers' expectations regarding ABUNDA mycoprotein.

Two different prototypes of ABUNDA® pasta were developed and tested by trained sensory panelists and by consumers in comparison to traditional pasta. Consumer insights were integrated into the development process, evaluating the result of the designs. By this, it was also possible to study consumers attitudes and knowledge towards alternative protein sources, like the mycoproteins. The application of the pasta in a real situation, pasta specialized restaurant, showed that it might be worthwhile to introduce Pasta ABUNDA® as a more environmentally friendly or sustainable product on the menu if it was to benefit the sale. Main results of the study on consumer expectations showed that mycoprotein products were not very known by the participants. After introduction to the ABUNDA mycoproteins, the participants expressed interest in trying and felt positive towards the more sustainable products and would be willing to try the products.

FUNGITIME, funded by EIT Food, was a fruitful collaboration between European food producers and research institutes, ie 3F BIO and Frito-Lay in UK, AZTI, Angulas Aguinaga and Angulas Aguinaga Research Center in Spain, Fraunhofer in Germany, and Matís Iceland.

View report

There is a great demand for powerful new natural ingredients to increase food stability and there is a large market for such products. The aim of this project was to develop and produce new natural antioxidants from Icelandic seafood as products to increase the stability of different seafood. Methods were developed to produce antioxidant products from Icelandic seaweed and bone marrow, and extensive antioxidant measurements were made on the products, such as ORAC, DPPH, metal binding capacity and reducing power. Preliminary tests were also carried out by adding antioxidant products to various seafood products such as salmon fillets and cod fillets. Monitor the shelf life of marine products, including development measurements and color measurements. The production process of seaweed antioxidant products was scaled up and tested in different seafood products in collaboration with production companies. A market analysis was carried out focusing on algae extracts, fish peptides and proteins. The antioxidant products that were developed all had a high and varied activity in a test tube. However, the activity was found to be different when the antioxidant products were tested in different foods and slightly lower than the activity measured in test tubes. Shelf life tests (sensory evaluation and microbiological measurements) were performed on selected foods and showed positive effects of the antioxidants. Some of the tests that were done are promising, but the utilization of these new antioxidant products on a larger scale depends on an assessment of economic viability.

---

Currently, there is a great demand for natural antioxidants with high activity to increase product stability, and the market is big for those products. The goal of the project was to develop and produce new natural antioxidants from Icelandic marine based raw materials to be used to increase the storage stability of different food products.

Methods were developed to produce antioxidants from seaweed and seafood by-products. In vitro activity of the antioxidants was tested (ORAC, DPPH, metal chelation and reducing power activity) as well as their activity in selected food products to narrow down which antioxidant products to take to commercial trials. Furthermore, the food products were analyzed for eg development of lipid oxidation and changes in color. Shelf-life studies, including sensory evaluation and microbial analysis, were also conducted in select food trials. The production of selected antioxidant products was scaled up to give enough quantity to do commercial trials with selected antioxidants, conducted in collaboration with different food companies. Finally, an analysis of the market, focusing on seaweed extracts and cod / fish peptides / proteins as food ingredients, was done. Both the antioxidants developed from seaweed and fish by-products had very good in vitro antioxidant activity. However, results from food application trials showed varied results, depending on the antioxidant and food products tested. While some of the trials showed promising results, it remains to be seen if production costs of the new antioxidants can be brought to levels justifying their use in different food products.  

The aim of the project was to build a foundation to expand abalone production in Iceland. The international market has grown incredibly during the last 10-15 years and will continue to grow. Currently, Sæbýli has built an aquafarm in Eyrarbakki and Þorlákshöfn and grow small scale abalone animals to market size. At the beginning of the project the farm had a capacity to produce 70 tonnes / year into a global market of 150 000 tons in total. The long-term plan of Sæbýli is to build a sustainable aquaculture industry in Iceland by building standardized production units in other parts of Iceland. In order for this to happen, certain technical barriers to upscaling had to be resolved and a "state-of-the-art" standard production facility had to be designed.   
Furthermore, the aim was to examine the wholesomeness of the product as well as to assess the environmental impact of the production. Finally, it was intended to establish communication with Icelandic consumers, restaurants and stakeholders, as well as marketing measures abroad.

The project was carried out by Sæbýli, Matís, the University of Iceland and Centra.
_____

The aim of the project was to build a foundation for scaling up sea urchin farming in Iceland. The world market has grown miraculously over the past 10-15 years and all indications are that growth will continue. Sæbýli has now built a facility in Eyrabakki for continued breeding and Þorlákshöfn for breeding and fertilization. At the beginning of the project, production entered the market in the early stages, but the farm has a production capacity of 70 tons / year into the world market, which counts at least 150 thousand tons. Sæbýli's long-term goal is to build a sustainable aquaculture industry in Iceland by building standard production units in other parts of Iceland. In order for this to happen, certain technical barriers to upscaling had to be removed and a "state-of-the-art" standard production house had to be designed. Furthermore, the aim was to examine the health and wholesomeness of the products as well as to assess the environmental impact of production. Finally, it was planned to establish communication with Icelandic consumers, restaurants and stakeholders, as well as marketing measures abroad.

The project was carried out by Sæbýli, Matís, the University of Iceland and Centra.

View report

In this report the results of work on development of new and innovative ready to use seafood products using a revolutionary technology, 3D food printing, are described. The aim of the work was to develop quality, safe and stable ready-to-use seafood products for 3D food printers and additional applications from low value byproducts. Key results included: (a) development of 3D printed seafood formulations, including parameters to make quality product (b) ready to use base formulations for 3D food print cartridge applications (c) showcase recipes and designs for introductions of 3D food printing and seafood to future end users (d) course / educational material to educate people in the use of 3D printing of underutilized seafood sources. 

The outcome of this work can be applied to further research areas such as how new innovative processing and preparation appliances can be adapted to complex raw materials like byproducts from seafoods. The findings can as well be applied in HORECA environments where appealing and nutritious custom-made 3D printed portions and dishes can be created from low value byproduct seafood raw materials. The methods and procedures developed and the learning from the work can be applied to other complex raw materials and new innovative emerging food raw materials (eg algae, single cell protein, insects etc) to make consumer friendly products in a format that is appealing to consumers .
_____

This report describes the results of work on the development of new marine products using revolutionary technology, three-dimensional food printing. The aim was to develop new and original seafood products from low - cost raw materials for use in 3D food printers. The main results were: (a) development of recipes and processes for 3D printing of different seafood (b) artificial basic formulas for 3D print cartridges (c) exhibition recipes and design to introduce 3D printing and seafood to future users (d) study materials / educational materials to educate people about the use of 3D printing on underutilized marine products.

The results of this work can be used in further research such as how new technologies can be adapted to complex raw materials such as by-products from seafood. The results can also be used in restaurant operations where you can create attractive and nutritious custom-made 3D printed portions and dishes from low-cost seafood. The methods developed in the project can then be transferred to other complex and / or innovative raw materials (eg algae, unicellular proteins, insects, etc.) to prepare consumer-friendly products in a form that appeals to consumers.

View report

Near-infrared spectroscopy (NIR) is a technology that measures the absorption of chemical bonds in raw materials. It is which chemical bonds are in the raw material and in which wave field. This information can be used and compared with in vivo actual measurements and thus get a prediction for various aspects of raw materials. These include the chemical content of the raw material, the digestibility of nutrients, the composition of nutrients such as amino acids and fatty acids to name a few. The NIR device actually gives the fingerprint of the raw material.

This report discusses the use of NIR and highlights the state of knowledge. The process of making the NIR forecast model will be discussed, what to watch out for and keep in mind. Experiments are cited where NIR forecast models have been developed for various raw materials and animal species and the accuracy of such models has been assessed.
_____

Near-infrared spectroscopy (NIR) is a technology that measures the absorption of chemical bonds in materials. This information can be used and compared with in vivo actual measurements to get a prediction for various aspects of materials. This includes the chemical content of organic raw materials, the digestibility of nutrients through animals, the composition of amino acids and fatty acids to name a few. 

This report discusses the use of NIR and highlights the state of knowledge. Covers the process of making a NIR model and the pros and cons of different methods. The report discusses existing research where NIR models have been developed for various raw materials and animal species and evaluates the accuracy of those models.

View report

The aim of the project was to make an assessment of the quality of Icelandic and imported vegetables in the consumer goods market from autumn and winter. Measurements of antioxidants and antioxidant activity from a previous project funded by the Horticultural Development Fund were also continued. The excellent quality of Icelandic vegetables was revealed in the autumn, but as the winter progressed, shortcomings for some types of vegetables became apparent, which there is reason to work with and promote increased quality in order to strengthen the position of domestic production. Carrots and carrots can be particularly pointed out, but their quality could be improved in winter. Antioxidants were found in all types of vegetables. The significant antioxidant activity of potatoes came as a surprise and their health may be underestimated. 

View report