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Profile

Matis is an independent, governmentally owned, food and biotech R&D company headquartered in Iceland. We   are   active   participants   in   many   national   and   international  R&D  and  innovation  projects,  including  FP7  and  Horizon2020  programmes,  and  have  an  ongoing   fruitful   global   cooperation   with   many   of   the  world  largest  food  and  ingredient  companies,  a  large number of SMEs and entrepreneurs, as well as universities and institutes

Competences & Capabilities

  • Food processing, quality and safety
  • Biotechnology and genetics
  • Innovative processes and ingredients
  • Product and process development
  • Food and environmental analysis
  • Consumer and sensory science
  • Sustainability/full resource utilisation
  • Traceability and logistics
  • Aquaculture and feed
  • Market analysis and trends
  • New business development
  • Training and education programmes
  • Consumer communications
MATIS

Vinlandsleid 12, 113 Reykjavik, Iceland

http://english.matis.is/

Contact

Hordur Kristinsson hordur@matis.is
+35 442 250 631

Partner in the following EIT Food projects

MATIS
Innovation

Energy-to-Feed (E2F)

E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂

MATIS
Innovation

Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)

There is a gap in the market for products with low environmental impact as consciousness among consumers rapidly increases

MATIS
Innovation

Fermented seaweed based novel feed additives - SEAFEED 2020

The aim of the project is to develop microbes andanaerobic microbial processes applying marine macroalgae feedstock for production of health promoting bioactive ingredients in feed

MATIS
Public Engagement

The FutureKitchen Virtual Reality and EatingHealthy Video Infotainment Series 2020

The FutureKitchen Series, launched on FoodUnfolded in 2019, sets out in 2020 to further encourage and inspire a food system connection, increased consumer trust, and greater interest in food careers

MATIS
Innovation

Development and implementation of new technology for transportation and storage of live seafood

Current technologies are not sufficiently sustainable as they suffer from high mortality, low stocking densities and quality losses of the food upon prolonged transportation and storage periods, that makes live seafood inaccessible for many potential customers and markets

MATIS
Innovation

ThermoBlue

This proposal addresses that need, and brings together a highly competent collection of partners, each with capabilities that will deliver a technology to market

MATIS
Innovation

Application of fungi protein in the development of sustainable and healthy food products. FUNGITIME

Besides, consumer demand for products that fulfill their nutrition needs is also key for the food industry

MATIS
Innovation

Metamorphosis – enhanced insect protein for aquaculture

Metamorphosis will build on foundational work performed in year 1 in regards to conversion of organic waste streams into valuable, next generation functional aquaculture feeds, utilising insect biomass conversion and proprietary bioprocessing

MATIS
Innovation

BLINK: BeefLink - Traceability within the beef value chain using rapid DNA fingerprinting

Food fraud is in many aspects an appealing activity because the profit margins of this activity can be quite large but the risk of being caught is lower than in other criminal activities due to the low priory of police and judicial authorities

MATIS
Innovation

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

Iodised salt and milk are the main sources of I in human diets

MATIS
Entrepreneurship

MAKE-IT! An infrastructure to hack simpler and smarter food value chains 2020

This project aims to develop these through: Using existing information and industrial challenges to inform the hackathons around specific food industry chains

MATIS
Innovation

Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)

There is a gap in the market for products with lower environmental impact as consciousness among consumers rapidly increases

MATIS
Education

ALGAL BIOTECHNOLOGY – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY

The workshop in 2020 will run for two days at the University of Cambridge Algal Innovation Centre (AIC) followed by courses at Iceland, Germany and Southern Europe

MATIS
Innovation

TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology

It is an environmentally friendly process that consumes low energy and no water and is available at a high capacity

MATIS
Innovation

REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products

In the last decades, a number of food crises, have threatened consumer confidence in the food industry, driving food business operators to go beyond mandatory traceability requirements and develop systems which integrate information at all stages of the supply chain

MATIS
Innovation

TRACOD – Model-based Tracking of Cod and Other Fish Value Chain for Consumer Confidence Boosting and Food Engineers Education

We propose to use model-based systems engineering (MBSE) and conceptual modeling for two purposes: model the function, structure, and behavior of the entire “farm-to-fork” food value chain, ultimately enabling real-time view of the physical objects and processes along the food chain at increasing levels of detail through their digital twins, as reported by sensors in key chain locations

MATIS
Innovation

FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry

Insect larvae will be reared on food side streams, allowing the valorization of secondary raw materials produced in excess from food industries, and then used as environmental enrichments in laying hens and broilers

MATIS

Sustained Energy Release Starchy Food Products

The advantage of slowly digestible starch (SDS) is that it is a source of sustained glucose release and stabilizes blood glucose levels

MATIS
Education

IValueFood

Novel approaches will be used to engage with next generation audiences: students from primary to tertiary education

MATIS
Public Engagement

Smart Tags for Improving Consumer Interaction in Food Value Chain

The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product, enabling novel service concepts and interactivity between consumers and the food industry

MATIS
Entrepreneurship

MAKEit

We will achieve this by:  Convening a network of ‘maker spaces’, providing collaborative spaces to make, learn, explore and share, for MAKEathons and further prototyping resources; Designing and delivering a series of MAKEathons across Europe where different stakeholders come together to find solutions to identified industry challenges in specific value chains; Training professionals to be able to develop entrepreneurial capabilities across the food value chain in Europe