{"id":57251,"date":"2026-04-30T14:42:52","date_gmt":"2026-04-30T14:42:52","guid":{"rendered":"https:\/\/matis.is\/?p=57251"},"modified":"2026-05-04T08:55:39","modified_gmt":"2026-05-04T08:55:39","slug":"upphafsfundur-ngsn-ny-syn-a-sjalfbaerari-proteingjafa","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/upphafsfundur-ngsn-ny-syn-a-sjalfbaerari-proteingjafa\/","title":{"rendered":"NGSN Kick-off Meeting: A New Vision for More Sustainable Protein Sources"},"content":{"rendered":"<h4 class=\"wp-block-heading\">The kick-off meeting of the NGSN - <em>Nordic Gastronomy and Sensory Network for Protein Transition<\/em> took place on April 21, 2026 in Helsinki, where the project was officially launched.<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">NGSN is led by the University of Helsinki and is a Nordic collaborative project that aims to strengthen the connections between gastronomy, sensory science and sustainable food systems. Mat\u00eds is a participant in the project, alongside partners from Finland, Sweden, Denmark and Norway. The project is built on the vision that the transition towards more sustainable protein sources must not only be grounded in nutrition and environmental considerations, but also in taste, experience and consumer satisfaction.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"602\" height=\"272\" src=\"https:\/\/matis.is\/wp-content\/uploads\/Picture1-6.png\" alt=\"\" class=\"wp-image-57254\" srcset=\"https:\/\/matis.is\/wp-content\/uploads\/Picture1-6.png 602w, https:\/\/matis.is\/wp-content\/uploads\/Picture1-6-300x136.png 300w, https:\/\/matis.is\/wp-content\/uploads\/Picture1-6-18x8.png 18w\" sizes=\"auto, (max-width: 602px) 100vw, 602px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c1 fundinum var fari\u00f0 yfir verkefni\u00f0 og meginmarkmi\u00f0 verkefnisins og verk\u00e1\u00e6tlun, samstarfsa\u00f0ilar og \u00fe\u00e1tttakendur kynntir. R\u00e6ddar voru sameiginlegar \u00e1herslur og hvernig best v\u00e6ri a\u00f0 tryggja \u00e1rangursr\u00edka framkv\u00e6md verkefnisins \u00e1 komandi misserum. Fundinum lauk me\u00f0 samantekt og umr\u00e6\u00f0um um framt\u00ed\u00f0ars\u00fdn verkefnisins, \u00fear sem l\u00f6g\u00f0 var \u00e1hersla \u00e1 \u00f6flugt norr\u00e6nt samstarf, n\u00fdsk\u00f6pun og <a href=\"https:\/\/matis.is\/en\/skyrsla\/hrognkelsakollagen-umhverfisvaen-afurd-sustainable-lumpfish-collagen\/\">sustainability<\/a> \u00ed \u00fer\u00f3un matv\u00e6lakerfa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A key element of the kick-off meeting was a workshop where participants, around 15 experts from Nordic countries in the fields of sensory evaluation, culinary arts, nutrition and food science, technology and other disciplines, identified challenges related to the increased focus on more sustainable protein sources and possible solutions.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"602\" height=\"255\" src=\"https:\/\/matis.is\/wp-content\/uploads\/Picture2-4.png\" alt=\"\" class=\"wp-image-57259\" srcset=\"https:\/\/matis.is\/wp-content\/uploads\/Picture2-4.png 602w, https:\/\/matis.is\/wp-content\/uploads\/Picture2-4-300x127.png 300w, https:\/\/matis.is\/wp-content\/uploads\/Picture2-4-18x8.png 18w\" sizes=\"auto, (max-width: 602px) 100vw, 602px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Among the challenges identified were sensory barriers, such as differing expectations and tastes, high prices, cultural biases, and misinformation on social media. Solutions included increased food education, a greater role for food preparation and culinary arts, and a review of policy.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"902\" height=\"454\" src=\"https:\/\/matis.is\/wp-content\/uploads\/image-30.png\" alt=\"\" class=\"wp-image-57253\" srcset=\"https:\/\/matis.is\/wp-content\/uploads\/image-30.png 902w, https:\/\/matis.is\/wp-content\/uploads\/image-30-300x151.png 300w, https:\/\/matis.is\/wp-content\/uploads\/image-30-768x387.png 768w, https:\/\/matis.is\/wp-content\/uploads\/image-30-18x9.png 18w\" sizes=\"auto, (max-width: 902px) 100vw, 902px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The NGSN project focuses on protein substitution and sustainable food systems. The project is funded by the Nordic Council of Ministers and The Nordic Joint Committee for Agricultural and Food Research.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"120\" height=\"119\" src=\"https:\/\/matis.is\/wp-content\/uploads\/image-29.png\" alt=\"\" class=\"wp-image-57252\" srcset=\"https:\/\/matis.is\/wp-content\/uploads\/image-29.png 120w, https:\/\/matis.is\/wp-content\/uploads\/image-29-12x12.png 12w\" sizes=\"auto, (max-width: 120px) 100vw, 120px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Nordic Council of Ministers, The Nordic Joint Committee for Agricultural and Food Research<\/p>","protected":false},"excerpt":{"rendered":"<p>Upphafsfundur NGSN- Nordic Gastronomy and Sensory Network for Protein Transition f\u00f3r fram 21. apr\u00edl 2026 \u00ed Helsinki \u00fear sem verkefni\u00f0 [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":57256,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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