Food labeling and use of the Matís web application – Instructions and explanations 

Requirements for labeling on food packaging have increased significantly in recent years and provisions on this subject are contained in a detailed regulation. Labeling...

ÍSGEM Icelandic Database on Chemical Content of Food – Notes for Users

The Icelandic Database on Chemical Content of Foods (ÍSGEM) stores information on the chemical content of foods on the Icelandic market, such as fat, carbohydrates, protein,...

How do I make good salted fish?

Salting is an ancient method of preserving food, but Icelanders were unable to utilize it for a long time due to a lack of salt.

Matís' vegetable book provides information about vegetables from harvest to consumer

The Matís Vegetable Book is now available to all on the Matís website. This online book provides accessible information on vegetables, from harvesting to...

Lagmetishandbókin

In many ways, dairy products are technically complex products and therefore require a really good understanding of the importance of the processing elements so as not to create a risk...

The Fresh Fish Handbook

The Fresh Fish Handbook, now available online, covers the introduction to all general fish processing. It doesn't really matter what the final product is...

From mountain to quality food - about the treatment of slaughter lambs and lamb

Goat and sheep milking

Smoking seafood

Smoking is an ancient method of preserving food, improving its flavor and properties. The most common method is smoking meat and fish, but it can also be used to...

Diverse and useful information about HACCP and seafood production

It is not a simple matter to ensure consumer safety and ensure that everyone can be sure that the food...