Tag: Product development

Reports

Product development of ready-to-heat vegetarian meals containing Torula

Published:

14/12/2023

Authors:

Kolbrún Sveinsdóttir, Aðalheiður Ólafsdóttir and Birgir Örn Smárason

Supported by:

Grant Agreement: 862704, Horizon 2020, EU Research and Innovation program

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Availability of high-quality, sustainably produced protein is becoming increasingly limited, but at the same time, global demand for protein has never been higher. Increased emphasis has been placed on more sustainable consumption habits and lifestyles in Western societies with the aim of reducing negative environmental impacts. To meet the increased need for protein, consumers need to reduce their consumption of animal protein and increase their consumption of other proteins. Such proteins are not only traditional plant proteins but also neoproteins such as monocytes which are relatively new on the European food market.

Within the European project NextGenProteins, the food producer Grímur Kokkur, in collaboration with Matís, developed vegetarian dishes that contained the protein source Torula. The focus was mainly on prepared vegetable dishes that contain neoproteins in such amounts that the dish can be labeled as a source of protein (at least 12% calories (kcal) from protein out of total calories).

This report describes trials on the development of breaded vegetable buns containing Torula and date filling and breaded risotto buns containing Torula. Sensory properties, nutrients and consumer experience of the cups were evaluated. Sensory evaluations performed by trained sensory judges did not indicate any defects in sensory quality and consumer feedback was generally very positive. Furthermore, both products contained more than 12% kcal from proteins. From these results, it can be concluded that the product development of prepared vegetable dishes containing Torula has been successful.
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Access to high quality, sustainably produced proteins is becoming increasingly restricted due to a growing world population, increased pressure on natural resources and climate change, while at the same time the global protein demand has never been higher. There has been increased emphasis towards more sustainable consumption habits and lifestyle in western societies with the aim to reduce negative environmental effects. To meet the increased need for protein, consumers need to reduce their consumption of animal protein and increase their consumption of alternative proteins. Alternative proteins are not only traditional plant proteins but also from novel sources such as single cells which are relatively new to the food market in Europe. 

Within the European project, NextGenProteins, the food producer Grímur Kokkur developed a series of vegetarian meals containing the alternative protein source Torula in collaboration with Matís. The focus was mainly placed on vegetarian ready meals containing the alternative protein ingredient in a ratio which enables the producer to claim the ready meals are a source of protein (at least 12% kcal from protein of total kcal).

This report summarizes and describes trials of the development of breaded vegetarian cakes containing Torula and date filling and breaded risotto cakes containing Torula, with regard to sensory characteristics, nutrients and consumer liking. Sensory evaluation by trained sensory panelists indicated no defects regarding sensory quality, and both products were very well perceived by consumers. Furthermore, the products both contain more than 12% kcal from proteins. From these results it can be concluded that the product development of the oven-ready vegetarian meals with Torula was successful.

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Reports

Innovation small producers - Nordbio

Published:

20/12/2017

Authors:

Þóra Valsdóttir, Óli Þór Hilmarsson, Ólafur Reykdal, Guðjón Þorkelsson, Björn Viðar Aðalbjörnsson

Supported by:

Ministry of Industry and Innovation

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Innovation small producers - Nordbio

The aim of the project was to follow up and further support small producers in the wake of innovation projects carried out under NordBio, the Icelandic Presidency of the Nordic Council of Ministers 2014-2016. The main goal of the innovation projects for small producers was to have a direct economic impact through innovation and value creation in the Nordic bioeconomy, thus strengthening regional economic growth. Work was done on 17 innovation projects. The experience of the projects is that knowledge and training are necessary for ideas to come true and for enabling producers to meet all food safety requirements. The Nordbio innovation projects have shown that the use of "innovation credit" can be an effective way to encourage innovation, knowledge transfer and technology to increase the value of living resources. There is a clear need to offer this type of grant to small producers and entrepreneurs in order to encourage innovation and unleash the power of imagination. It would be a great incentive to establish funds that can promote innovation in the spirit of the Nordbio projects.

The aim of the project was to follow up on and support further small-scale producers that participated in innovation projects as a part of the Nordbio program, the Icelandic chairmanship program in the Nordic council of ministers 2014-2016. The overall objective of the innovation projects was to have a direct economic impact through innovation and value creation in the Nordic bioeconomy and thereby strengthen regional and economic growth. 17 innovation projects where carried forward. The projects have shown that knowledge and training are essential for ideas to be realized and to enable manufacturers to meet all food safety requirements. The Nordbio innovation projects have demonstrated that using "innovative voucher" can be an effective way of encouraging innovation, knowledge transfer and technology to increase the value of biofuels. There is apparently a need to offer small producers and entrepreneurs funding of this kind. Establishment of funds under the same format as Nordbio functioned with innovation vouchers can enable increased value creation through innovation.

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Reports

Cereal Products And Markets In The Northern Periphery Region

Published:

01/06/2014

Authors:

Ólafur Reykdal, Peter Martin, Áslaug Helgadóttir, Hilde Halland, Vanessa Kavanagh, Rólvur Djurhuus

Supported by:

Northern Periphery Program

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Cereal Products And Markets In The Northern Periphery Region 

Preliminary projects on the cereals market and cereal products from regional cereals were carried out between September 2013 and March 2014. The project was funded by the Northern Periphery Promramme (NPP). Participants came from Iceland, Northern Norway, the Faroe Islands, Orkney and Newfoundland. The aim of the project was to: (1) Build a collaborative network on grain research. (2) Obtain information on grain production and grain utilization in each area and seek new markets and partners. (3) Draft an application for a large grain project. Participants analyzed information on grain production and grain imports. Opportunities for domestic production replaced imports. Grain markets and market developments were examined and the size of markets was assessed. It should be possible to increase domestic production of various cereals such as baked goods, cereals, pasta and alcoholic beverages. The participating countries / regions are at different levels with regard to cereal cultivation and therefore the development of cereal products must take into account the situation.

A preparatory project scoping new markets and products from local cereals in several parts of the Northern Periphery Program (NPP) area, was implemented between September 2013 and March 2014. The project included partners from the following regions: Iceland, N ‐ Norway, Faroe Islands , Orkney and Newfoundland. The project aim was to: (1) Build up a collaborative R&D network on cereals. (2) Review cereal production and utilization in each partner region and identify potential new markets and collaborators. (3) Develop a proposal for a main project. Partners quantified the domestic cereal production and import of cereals. Opportunities were found where imported cereals might be replaced by local products. Cereal markets and food trends were studied and the size of the market for cereal products was estimated. It is possible to increase the use of local cereals for the production of many foods: bakery products, breakfast cerals, pastas and alcoholic beverages. The regions differ with regard to cereal production and development of cereal products should take the situation into account.

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Reports

Food and sustainable tourism. Summary.

Published:

01/04/2014

Authors:

Þóra Valsdóttir, Guðjón Þorkelsson

Supported by:

Technology Development Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Food and sustainable tourism. Summary.

Food and sustainable tourism was a priority and cluster project to promote environmentally friendly food production and food processing in connection with tourism. The project was carried out by public bodies in the business support system, regional development associations and the University of Iceland. The project was carried out in response to a great deal of interest in local food and the environment in connection with the growing activities in tourism. The emphasis was on supporting entrepreneurs in the development of new products and sales channels that benefit tourism in each area. The innovation segment was successful and had a multiplier effect both domestically, nationally and internationally. At the same time, important research was conducted on sustainability criteria, consumer attitudes and quality and shelf life. The communication and communication part of the project was no less important. This report briefly describes the progress of the project and the main conclusions.

Food and Sustainable Tourism was a 3 year collaboration project between academia, R&D institutions and regional development agencies. In the project focus was put on strengthening small scale local food production to encourage sustainability in tourism. The project was executed as a response to rise in interest in local food and environmental issues within tourism. Focus was put on supporting entrepreneurs developing new products and sales channels. Research on sustainability indicators, consumer attitudes and product quality was carried out. 

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Reports

Filleting capelin for developing marinated anchovies / Filleting capelin for developing marinated anchovies

Published:

01/12/2013

Authors:

Vigfús Ásbjörnsson, Óli Þór Hilmarsson, Ingunn Jónsdóttir, Guðjón Þorkelsson, Guðmundur Stefánsson

Supported by:

AVS Fisheries Research Fund reference number R 11 056‐11

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Filleting capelin for developing marinated anchovies / Filleting capelin for developing marinated anchovies

The project is about examining the preconditions for starting filleting capelin in the Icelandic fisheries sector with the aim of increasing the value of Icelandic capelin products. The project examines the position of markets and what comparable products exist today. We go into product development where capelin is hand-filleted and products from fillets are developed similar to what is known in the processing of anchovies in many parts of the world. All products of the project are evaluated by sensory evaluation experts and given the opinion of sensory evaluators. The products are also introduced on the market. Experiments are being made with filleting capelin in a capelin filleting machine, which is considered to be a prerequisite for the industry to have the opportunity to create added value from Icelandic capelin products with greater processing.

The project aim is to analyze the feasibility to start filling capelin in the Icelandic fish industry with the purpose of increasing the value of Icelandic capelin products. In the project the current state of the market is analyzed and what similar products are on the market today. New product development takes place in the project where capelin is hand filleted and similar products are developed as marinated anchovies. All products developed in the project are evaluated by experts in sensory and given opinions from sensory judges. The products developed are introduced on the market. Experiments are performed on filleting capelin in capelin filleting machine which is evaluated as the prerequisite for the capelin industry in Iceland to create increased value into the Icelandic capelin industry by filleting the capelin.

Report closed until 01.12.2015

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Reports

Smoked fish

Published:

01/09/2013

Authors:

Óli Þór Hilmarsson

Supported by:

West Iceland Growth Agreement

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Smoked fish

The project is the development of a new product on the Icelandic market, sweet smoked fish, based on a centuries-old recipe from the Indians of North America. The goal is to develop a new product from Icelandic raw materials with an emphasis on its origin from Snæfellsnes. The philosophy of the project is to create a finished product through collaboration between a processing company and a raw material producer. This is increasing the value of raw materials in the area and at the same time creating food souvenirs for tourists in the area and a new product for the Icelandic consumer market. In addition to the development of the product itself, it was also necessary to improve brands and handle marketing in the area. The project is a collaborative project of Reykhall Gunna á Rif, Snæfellsnes and Matís.

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Reports

Prepared dishes from salted fish

Published:

31/10/2012

Authors:

Gunnþórunn Einarsdóttir, Jón Trausti Kárason

Supported by:

The AVS Fund

Prepared dishes from salted fish

The aim of the project was to develop ready-made salted fish dishes and salted fish buns. By using, among other things, unused raw materials such as cuttings, increased value can be created from seafood. The aim was to sell these products in the Nordic countries, the Spanish market and in Iceland. Ektafiskur has a traditional production of salted fish and no additives are used in the production. Saltfish is a well-known product in Spain and the Nordic countries, and Ektafisk's current products have been well received in both Spain and Iceland. In order to maintain and / or increase its market share, it is necessary for the company to further develop its product line in line with today's consumer demands. Developments in salted fish products have led to greater convenience for consumers in line with changes in lifestyles in recent decades.

The aim of the project was to develop pre-made salt-cod dishes and fishcakes. By using un-utilized raw materials like cut-offs added value can be created. The goal was to market the products developed in this project in the Nordic countries, Spain and in Iceland. Ektafiskur produces traditional salted cod and do not use any additives. Salted cod is a known product in Spain as well as in the Nordic countries. The products from Ektafiskur have been well received both in Spain and Iceland. To maintain and / or increase its market size it is essential that Ektafiskur continue to develop new products with consumer demand in mind. The development of salted cod products has been increasingly towards consumer comfort and changes in life patterns in the last decades.

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Reports

Dry curing of whale meat

Published:

01/10/2012

Authors:

Ásbjörn Jónsson, Óli Þór Hilmarsson

Supported by:

AVS Fisheries Research Fund

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Dry curing of whale meat

The aim of the project was to increase business development and innovation in the local area, within the town of Akranes, by assisting in the development of products from dried minke whale meat, with well-defined physical and taste characteristics. Two prototypes of the product were developed; Prototype 1 is based on dry-processed minke whale strips and Prototype 2 is based on minced minced meat that is shaped into pieces or strips and dried. This report reviews the product development history of these prototypes.

The aim of this project was to increase employment development and innovation in Akranes, by developing a prototype of dry cured whale meat, with defined physical properties and flavor. Two prototypes were developed, prototype 1 based on dry cured muscle slips from whale meat, and prototype 2 based on formed minced dry cured whale muscle. In this report an overview of the product development is described.

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Reports

Enriched seafood

Published:

01/04/2012

Authors:

Emilia Martinsdóttir, Rósa Jónsdóttir, Kolbrún Sveinsdóttir, Margrét Geirsdóttir, Aðalheiður Ólafsdóttir, Helga Helgadóttir, Gísli M. Gíslason

Supported by:

AVS

Contact

Rósa Jónsdóttir

Research Group Leader

rosa.jonsdottir@matis.is

Enriched seafood

The project Enriched Seafood, which was carried out in collaboration with the company Grím kokk in the Westman Islands and Iceprotein in Sauðárkrókur, is now being completed. There, several prototypes of products from Icelandic seafood were developed and added to them, such as algae concentrate with defined bioactivity, hydrolysates to increase protein content and fish oil to increase omega-3 fatty acids. The results show that it is possible to increase the amount of omega-3 fatty acids in fish balls without compromising the taste quality. The same can be said about the addition of algae powder and also succeeded in increasing the amount of protein in the fish balls. Consumer surveys were conducted to examine consumers' tastes for prototypes compared to traditional products already on the market. Information on the bioactive substances and their activity influenced how people liked the products. The effect of the information depended on various factors, such as attitudes towards health and food and attitudes towards the ingredients of the product tested. An online consumer survey of more than 500 people showed that people are generally more positive about enrichment in the case of known health products such as omega-3. It is also better to provide information on effectiveness even if it is a known substance, as it enhances people's positive experience of the product. Enrichment with kelp also seems to be a viable option as information on the use value of kelp in the product was given and the same can be said regarding fish protein. These products generally appeal more to people who focus on food hygiene, which is a fairly large group according to these findings. In general, it can be concluded from these results that the enrichment of seafood is a realistic possibility, but labeling and information to consumers must be considered. Based on these results, it can be concluded that the enrichment of seafood is a realistic possibility, but labeling and information to consumers must be considered.

Prototypes of seafood dishes enriched with bioactive compounds from the ocean, such as seaweed, fish proteins and fish oil to increase omega-3 fatty acids have been developed to meet market demand. The results show that it is possible to increase the content of omega ‐ 3 fatty acids in fishcakes without negatively affecting the flavor. Also the enrichment of seaweed and fish proteins to increase protein content was successful. Consumers were asked about liking of various prototypes compared to traditional fish dishes. Information on the added compounds and their bio ‐ activity affected the liking of the consumers. Influence of information depended on various factors like attitudes towards health, food and the added ingredients. Web ‐ based consumer survey (500 respondents) showed that consumers were more positive towards enrichment of seafood if well ‐ known ingredients like omega ‐ 3 were used. The information on health ‐ effect and bio ‐ activity was also positive regarding the consumer experience. even though the ingredients were well ‐ known. Enrichment using seaweed or proteins also seems to be a realistic option based on information of the health effect given. These kinds of products appeal more to consumers emphasizing health benefits of their food. It can be stated from the results of the project that enrichment of seafood is a realistic option but labeling and information to consumers is important.

Report closed until 01.04.2015

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Reports

The Food Cluster "Region of Vatnajökull"

Published:

01/03/2010

Authors:

Guðmundur H. Gunnarsson

Supported by:

Klasar (Icelandic Innovation Center)

The Food Cluster "Region of Vatnajökull"

The project supported the development of the Food Cluster in the State of Vatnajökull. The main goals were to build efficient grassroots activities within the cluster, work on the development of a common image, work on promotional material for Food in the State of Vatnajökull and last but not least work on defined product development projects to strengthen the selection of local gourmet food in the area. The project was successful in all respects. Participants in the food cluster work closely together in the continuation of the project. A common and clear image of products from the State of Vatnajökull has been built up. Among other things, a cookbook and experience book was published where we discuss products, producers and their environment in the State of Vatnajökull. The book has now sold about 2000 copies. The project led the group to start running a joint home market store in Pakkhúsið in Höfn in the summer of 2009, which turned into a weekly market during the winter of 2009-2010. A number of products are now ready for sale following the product development process.

In the project the focus was on strengthening the infrastructure of the Food Cluster “Region of Vatnajökull”. The main aims were to ensure efficient collaboration between different food industry entrepreneurs and designing a strong joint image for the cluster. Other aim was to publish fully designed promotional material for the initiative and to carry out product development to further strengthen local food products catalog. We succeeded in fulfilling all the major aims of the project. The cluster is now very capable of strong collaboration. A strong joint image for the cluster has been designed and applied for promotional purposes. The cluster published recipe and experience local food ‐ book covering the local products, producers and culture. The cluster operated a local food store in the town of Höfn during the summer of 2009. The store was changed into a weekly local food market in the winter 2009‐2010. Various new products were also developed to increase the local food diversity of the region.

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