Search

Til að styrkja stöðu saltfisksins, með sína löngu hefð, sögu og tengsl við norræn lífsviðurværi, er mikilvægt að efla virðiskeðjuna í heild sinni, frá framleiðendum og smásöluaðilum, til matreiðslufólks og neytenda. Markmið verkefnisins „Saltfiskkræsingar“ er að þróa nýja eða bætta tilbúna rétti sem byggja á hefðbundum saltfiski, og 16 þátttakendur frá Íslandi, Noregi og Færeyjum taka þátt í því. Hópurinn samanstendur af sérfræðingum í saltfiskvinnslu og gæðum, matreiðslu, matvælaframleiðslu, miðlun og ferðaiðnaði. Þessi skýrsla lýsir vinnustofunni “Hvað er saltfiskur?” sem haldin var í húsakynnum Menntaskólans í Kópavogi, 28. september 2022 í samstarfi Matís, Menntaskólans í Kópavogi (MK), Gríms Kokks, Klúbbs Matreiðslumeistara og Íslenskra saltfiskframleiðenda. Markmið vinnustofunnar var að miðla þekkingu úr hinum ýmsu áttum, og leita leiða til að styrkja stöðu saltfisks á innanlandsmarkaði og sóttu um 40 manns vinnustofuna. Haldnar voru stuttar kynningar af sérfræðingum Matís um sögu, menningu, verkun og útvötnun saltfisks. Jafnframt um þekkingu og viðhorf neytenda til saltfisks og neyslu hans á Íslandi. Skynrænir eiginleikar saltfisks voru kynntir og fundargestir fengu tækifæri til að smakka og bera saman tvær gerðir saltfisks og tvær gerðir af söltuðum fiski. Þá kynntu matreiðslunemar MK hugmyndir sínar á bakvið saltfiskrétti, sem voru reiddir á borð. Að því loknu var unnið í þremur hópum sem hver um sig ræddi eftirfarandi efni: “Hvað er saltfiskur- má kalla saltaðan fisk saltfisk?”, “Hvernig náum við til unga fólksins?” og “Hvernig er hægt að auka vöruframboðið?”. Niðurstöður vinnustofunnar sýndu að mikilvægt er að greina á milli þess sem sannarlega telst saltfiskur annars vegar og saltaðs fisks hins vegar. Saltaður fiskur, yfirleitt léttsaltaður eða nætursaltaður, hefur ekki sömu einkenni og saltfiskur, sem er fiskur fullverkaður með salti og saltpækli og svo þurrsaltaður jafnvel vikum saman, sem eftir útvötnun gefur þessari vöru einstaka eiginleika á borð við einkennandi verkunarbragð og stinna áferð. Svo virðist sem það séu til staðar endalaus tækifæri og sóknarfæri fyrir saltfiskinn. Við þurfum hins vegar að greiða betur leið saltfisksins á íslenskan markað. Saltfiskur ætti í raun að vera okkur Íslendingum, á pari við það sem Parmaskinka er Ítölum, hið minnsta. Til að efla þekkingu, virðingu og neyslu á saltfiski þarf að kynna hann betur og gera hann sýnilegri, ekki síst meðal yngri aldurshópa. Það sem hindrar matreiðslufólk og framleiðendur afurða er að oft er erfitt að nálgast fullverkaðan, rétt útvatnaðan saltfisk innanlands. Vanda þarf til útvötnunar, en oft er ekki til staðar aðstaða, tími eða þekking. Við þurfum að ná til yngri neytenda og bæta orðspor saltfisksins almennt. Heitið saltfiskur er ekki mjög heppilegt, þar sem það hefur tilvísun í saltan fisk og hefur neikvæða ímynd vegna tengingar við annars flokks fisk. Þá á útvatnaður saltfiskur ekki að vera of saltur. Ef til vill ætti fullverkaður, útvatnaður saltfiskur að kallast eitthvað annað en saltfiskur. _____ To strengthen the position of salt-cured fish, with its long tradition, history and connection to Nordic livelihoods, it is important to strengthen the entire value chain, from producers and retailers to chefs and consumers. The aim of the project "Trendy-cod" is to develop new or improved prepared dishes based on traditional salt cured fish, and 16 participants from Iceland, Norway and the Faroe Islands take part in the project. The group consists of experts in processing and quality, cooking, food production, communication and the tourist industry. This report describes the results of the workshop "What is salt-cured fish?" held in the facilities of MK (culinary division of the high school in Kopavogur), September 28th, in collaboration of Matís, MK, Grímur Kokkur, the Chefs Club and the Association of Icelandic salt-cured fish producers. The goal of the workshop was to share knowledge and identify means to strengthen the position of salt-cured fish in the domestic market. About 40 people attended the workshop. Short presentations were given on the history, culture, process and desalting of salt-cured fish, and consumer knowledge and attitudes towards salt-cured fish and its consumption in Iceland. The sensory properties of salt-cured and salted fish were presented, and attendees had the opportunity to taste and compare two types of salt-cured fish and two types of salted fish. Culinary students presented their ideas behind salt-cured fish dishes, which were served for tasting. Group discussions covered the following topics: "What is salt-cured fish?", "How do we reach young people?" and "How can the product range be increased?". The workshop results showed that it is important to distinguish between what is truly salt-cured fish on one hand and salted fish on the other. Salted fish does not have the same characteristics as salt-cured fish, which after desalting gives the product unique properties such as a characteristic cured flavour and firm texture. There are endless opportunities for salt-cured fish. However, we need to better pave the way of salt-cured fish to the Icelandic market. Salt-cured fish deserves more respect as a food. To promote knowledge, respect, and consumption of salt-cured fish, it needs to be better promoted and made more visible, not least among younger age groups. What often hinders chefs and producers is lack of availability of fully salt-cured fish and let alone desalted fish. Desalting requires time and care, and often facilities, time or knowledge are lacking. We need to reach young consumers and improve the reputation of salt-cured fish in general. The name “Saltfiskur” (e. salted fish) is today used for different products of salted, fully salt-cured, and desalted fish, is not very appropriate, as it has a reference to salted fish, and has a negative image due to its association with other types of fish than fully salt-cured fish. Desalted fish should not be too salty. Perhaps, fully salt-cured fish that has been desalted, should be named something else in the Icelandic language., Styrktaraðilar/Funding: AG Fisk (Arbejdsgruppen for Fiskerisamarbejdet), NORA

Current patterns of meat consumption are considered unsustainable. Plant-based products are presented as a solution. However, while some plant-based products thrive, others do not make the cut due to the information “framing” effect issues related to the way information is presented to the consumers. Information on the nutrition and health properties of food products are usually made available at the point of purchase, but their effect on consumer product evaluation and subsequent purchase intent can also occur later, during or after consumption. This research demonstrates that the effect of nutrition information on product evaluation and purchase intention depends on when such information is made available–before first tasting or after first tasting–and that the information interacts with the taste experience in its effect on product evaluation and subsequent purchase intent. Using three plant-based products as an example, we conducted a cross-cultural experimental sensory evaluation with temporal order of information as the main between-subject experimental condition (informed before taste vs. informed after taste vs. control condition), and product experience phase (expectation vs. experience vs. post-experience phase) and information content as within-subject conditions. Information content had two levels: lower vs. higher share of oat protein in the product (i.e., source of protein vs. high in protein). The results indicate that information generally increases consumers’ purchase intentions with information before tasting having a higher weight when compared to the condition when information was presented after tasting. Presenting the information before tasting also mitigates a drop in the evaluation of taste after tasting, observed in the two other conditions. Further, taste acts as a healthiness cue, but the direction of the inference depends on the availability of health-related information: tasting in the informed condition increased the healthiness perception, whereas tasting in the uninformed condition had the opposite effect. Giving the information before the first tasting also increased the weight of healthiness as compared to taste in the formation of purchase intentions. These findings contribute to a better understanding of the effect of temporal order of information and product tasting have on the consumers’ product evaluations of plant-based products from theoretical and managerial perspectives.

VerkefninuBætt gæði, geymsluþol og minni sóun í virðiskeðju íslensks grænmetisvar ætlað að efla grænmetisgeirann á Íslandi með nýrri þekkingu og styðja við aukna framleiðslu á grænmeti af miklu gæðum. Meginviðfangsefni verkefnisins voru (1) geymsluþolsrannsóknir, (2) athuganir á leiðum til að skapa verðmæti úr hliðarafurðum, og (3) greining á leiðum til að draga úr rýrnun í virðiskeðjunni. Þessi skýrsla fjallar um geymsluþolsrannsóknir og greiningu á tækifærum í virðiskeðjunni. Verkefnið skilar þremur öðrum skýrslum um framangreind megin-viðfangsefni. Verkefnið hefur verið unnið í samstarfi við garðyrkjubændur og söluaðila. _____ The aim of the project “Improved quality, shelf life and reduced waste in the value chain of Icelandic vegetables” was to strengthen the vegetable sector in Iceland by new knowledge and support for increased production of high-quality vegetables. The main tasks were: (1) research in the field of vegetable shelf life, (2) studies on increased value of by-products, and (3) studies on methods to reduce waste in the value chain. This report includes data from shelf-life studies and results from studies of opportunities for the vegetable sector. The project delivers three other reports on the main tasks listed above. The project was carried out in good cooperation with farmers and the commerce sector.&nbsp

Consumers’ food habits are changing towards healthier and more sustainable food solutions. This, combined with an increased demand of proteins for food and feed, has resulted in a high interest towards protein sources that are alternative to current mainstream sources of protein. The NextGenProteins project is responding to the call by considering three alternative proteins and their production for sustainable food production: spirulina microalgae using CO2 emissions and waste heat for its growth, insects (crickets), whose production are based on the use of plant-based wasted food biomass, and torula yeast (single cell protein) cultivated on forest biomass. This study aims to gain a European view on consumer attitudes towards the three NextGen proteins, their production processes, and the use of resulting protein ingredients in food products. The results of the study are based on online focus group discussions with selected consumers from Finland, Germany, Iceland and Italy, and an online survey implemented in Finland, Germany, Iceland, Italy, Poland, Sweden, and UK with 6600 respondents in total. According to the results, consumers’ attitudes towards the NextGen proteins, their production and application in human food, in general, were mostly positive or neutral. Large share of respondents (varying by country and concept) believed in that NextGen concepts provide benefits for the sustainability, livestock and human health. Whereas respondents were not strongly concerned about potential risks. It is noteworthy that the share of respondents having neutral attitude towards the NextGen concepts was high. Given the novelty of these concepts, it is understandable that most people have not readily formed attitudes towards the issue. Accordingly, a large share of consumers did not have strong negative prejudices or preconceptions towards these production methods and ingredients, except for the insect-based concept. Although consumers were receptive for the sustainability related message and value these benefits, they seem to have relatively low belief in personal benefits related to the use of NextGen proteins. The study suggests that whether consumers will choose to use NextGen protein products will much depend on the sensory quality of the final product and on how they are convinced about the other personal benefits related to the food product. Furthermore, the results emphasise the central role of communication and marketing in creation and retainment of consumer trust and escaping potential negative associations that may be elicited by the production technologies and ingredients. These findings, reported in the study, will act as a guide in developing food products for markets. From the NextGen concepts, insect protein seems to have more barriers to overcome before gaining wider acceptance in food products among European consumers. The finding that the large majority of consumers are either positive or at least do not have strong negative prejudices provides a neutral basis and creates possibilities for product development and marketing of food products including alternative proteins.

In order to ensure food safety, it is important to consider the whole food chain from farm to fork. All the aspects and players within the supply chain, starting from the production of animal feed and primary production, through production, distribution and sales of food to the consumers influence food safety. In this open report, which builds on the novel foods regulation, ((EU) 2015/2283) as well as other regulations governing the production, safety and application of alternative proteins for food, knowledge gaps and regulatory safety barriers are highlighted with a focus on the three NextGen Proteins. Part of the work undertaken during writing of Deliverable D1.1 consisted of interviewing the industrial partners involved to gather their view and experiences. Based on these interviews the following main conclusions can be drawn: • Consumer health is the most important and therefore scientific information about e.g. toxicology, allergens, microbiological and chemical safety and quality of the new proteins is needed. • Traceability and labelling of the products (e.g. allergens) is important. • Associations can be beneficial in providing information and training. • Education of consumers and other stakeholders about new protein sources is needed. Information about sustainability, Eco footprint, LCA, safety and nutritional value should be available for these purposes. A formation of a harmonized coalition of alternative protein producers (similar to Sustainable Seafood Coalition, SSC) and stakeholders would be beneficial in sharing of information about sustainability and other relevant facts and data. • Some novel proteins might be more easily accepted by the consumers in feed applications (e.g. aquafeed, broilers, companion animals, pet food) compared to human food. • An organic certificate would benefit the industrial partners in food applications. • In food application the alternative proteins need to fulfil technological properties and specifications for the intended use. • Different retail trade operators can have their internal guidelines where they specify e.g. quality limits and requirements for the products. These can differ from the legislative limits.

Salt-curing of cod is an ancient storage method. Today, salt-curing is not merely a storage method, but a method of producing high quality products of specific characteristics. To promote a product as salt-cured fish, with long tradition, history and strong connection to Nordic livelihoods, it is important to motivate the whole chain, from producers, to retailers, to chefs, to schools and the consumers. AG-Fisk (Arbejdsgruppen for Fiskerisamarbedet) under the auspices of the Nordic Council of Ministers has provided funding for a project with the aim to increase the knowledge of seafood, such as salt-cured cod, thus contributing to increased respect and thus increased value. The project is led by Matís and one of the project tasks was to organise a workshop in Norway in collaboration with Møreforsking and Klippfiskakademiet in Ålesund. The workshop was co-financed by The Ministry of Trade, Industry and Fisheries in Norway. The workshop was held on 29th and 30th of October 2019 and the focus was salted and dried cod. Culinary students together with chefs from Norway, Faroe Islands and Iceland, aimed to develop new trendy dishes with emphasis on Nordic raw materials combined with salted and dried cod. During the workshop, Nordic traditions and history were presented, the different salt fish products and their different sensory properties. The participants tasted different cod products (thawed, lightly salted, desalted salt-cured cod and desalted clip fish) with the aim of analysing the different sensory properties of these products. The results clearly demonstrated the unique sensory properties of salt-cured and clip fish products. Nordic chefs gave talks of their experiences, thoughts, visions and ideas for Nordic raw materials, to set the scene for the work ahead. Group work was focused on analysing opportunities and barriers, todays status and ideas to increase consumption of traditional products, product ideas to make salt-cured and clip fish more known and attractive in home markets. One of the main targets was to increase the consumption among young people by inspiring them to create new, trendy recipes and dishes that they would like. Based on this, innovative dishes were made and evaluated during the workshop. The variety in the dishes, clearly demonstrated the enormous potentials of this traditional raw material, to be used in delicious trendy innovative dishes, from simple and easily prepared to challenging and ambitious. The group discussions showed that traditions were considered a strength but a lack of ready to cook and ready to eat meals as well as changes in consumption habits were considered a threat. This kind of information is important when setting the scene for the future of salt-cured fish, both in home markets and export markets. The Norwegian participants were familiar with salt-cured fish and clip fish and it was not uncommon to prepare such dishes at home, and some variety was available in the supermarkets. However, to increase product variety and increased consumption of traditional Nordic foods such as salted fish, it is important to work with kids, both at home and at schools. It is of great importance to educate them about Nordic food and involve them in food preparation, both at home and in school. The emphasis on sustainability, health and positive climate impact, as well as adapting food trends from all over the world, can be used to inspire new innovative dishes made from traditional raw materials such as salted fish. Emphasis must be placed on increasing knowledge among chefs, as well as consumers, of the different products made of salted fish, such as lightly salted cod, fully salt-cured and clip fish, as the characteristics of these products are very different. How consumers, and not the least young consumers, are to be educated and motivated to consume such dishes needs thorough consideration. Newer means of communication deserve attention, with focus on how the young people seek, find and receive information.

Löng hefð er fyrir vinnslu saltfisks hér á landi en áður fyrr var öðru fremur notast við saltið til að lengja geymsluþol fiskins. Í dag telst saltfiskur sælkeravara sem nýtur mikilla vinsælda víða um heim, ekki síst í Suður-Evrópu, þar sem hefðir og gæði íslenska saltfisksins leika stórt hlutverk. Matís stóð fyrir vinnustofum með saltfiskframleiðendum og matreiðslumönnum í apríl og maí 2019. Markmiðið með þeim var meðal annars að meta stöðu saltfisks á heimamarkaði. Þar kom fram að afla þyrfti upplýsinga um sýn Íslendinga á saltfiski til að meta betur tækifærin hérlendis. Byggt á niðurstöðum vinnustofanna var framkvæmd vefkönnun með það að markmiði að rannsaka ímynd saltfiskafurða í hugum Íslendinga, almenna þekkingu á saltfiski og sögu hans, og upplifun á saltfiski. Einnig var könnuð neyslutíðni á saltfiski, léttsöltuðum fiski og nætursöltuðum fiski, sem og viðhorf til saltfisks samanborið við léttsaltaðan- og nætursaltaðan fisk. Könnunin var framkvæmd í maí 2019 og birtist 17.000 notendum Facebook, 18 ára og eldri. Alls luku 505 manns könnuninni. Mikill munur var á svörum þátttakenda eftir aldri. Niðurstöðurnar sýna að neysla á bæði fiski og saltfiski fer minnkandi með lækkandi aldri. Einungis um 29% þátttakenda á aldrinum 18-29 ára borða saltfisk einu sinni á ári eða oftar en samsvarandi hlutfall fyrir elsta hópinn, 60-70 ára, er um 94%. Helsta ástæða þess að þátttakendur borða ekki saltfisk er að þeim finnst hann ekki góður. Aðrar orsakir eru að hann er of saltur, skortur á framboði, að það sé lítil hefð fyrir saltfiski, og að ferskur fiskur sé frekar valinn. Almennt voru viðhorf til saltfisks nokkuð jákvæð og upplifun þeirra sem hafa keypt saltfisk á veitingastað, fiskbúð og matvöruverslun góð. Hins vegar eru yngri þátttakendur almennt neikvæðari fyrir saltfiski og líklegri til að finnast bragð af saltfiski vont en þeim sem eldri eru. Þekking og áhugi á saltfiski minnkar einnig með lækkandi aldri og á það sama við um kauptíðni á saltfiski, léttsöltuðum fiski og nætursöltuðum fiski. Niðurstöður gefa til kynna að mismunandi smekkur sé eftir aldri á því hversu saltur saltfiskur á að vera. Eldri þátttakendur eru líklegri til að vilja hafa saltfisk vel saltan og finnst hann sjaldnar of saltur en þeim sem yngri eru. Saltfiskurinn hefur verið samofinn sögu Íslendinga og matarmenningu í árhundruð. Niðurstöður úr þessari könnun sýna hins vegar minnkandi þekkingu, áhuga og neyslu á saltfiski í yngri aldurshópum. Þessi þróun getur skýrst af auknu úrvali matvara, breyttum smekk, viðhorfum og venjum. Líklegt er að ímynd saltfisks sem gæðavöru eigi undir högg að sækja og að miklar breytingar séu að verða á neyslu saltfisks meðal Íslendinga. Til að ýta undir neyslu á saltfiski þarf að kynna hann betur og gera sýnilegri, ekki síst meðal yngri aldurshópa, hvort heldur sem er í mötuneytum, matvöruverslunum, fiskbúðum eða veitingastöðum., Funding: AG Fisk, AVS rannsóknasjóður

The aim was to increase the value of ocean based raw materials, reach new seafood consumer groups and increase market share of the companies involved as a step forward for production of enriched seafood dishes for targeted consumer groups. Seafood dishes enriched with bioactive compounds from the ocean, such as seaweed, fish proteins and fish oil were developed to meet market demand. In the project the stability and bioactivity of ingredients for use in consumer products were studied and the effect of enrichment on stability and quality of the seafood products. Acceptance of the concepts and the prototypes in consumer studies in the Nordic market were studied. A communication and marketing strategy for the enriched seafood dishes was planned for the seafood processors. The fatty acid profiles of the blood of a certain group of consumers using enriched seafood dishes for period of time were measured to be able to use to calculate individual protection of persons against lifestyle diseases. This innovative seafood development project based on collaboration between a fish processing company, ingredient companies and food research institutes with emphasis on consumer oriented product development, consumer testing and marketing.