Boðað er til opins kynningarfundar þar sem NordBio áætlunin og verkefni hennar verða kynnt en Norræna lífhagkerfið (NordBio) er forgangsverkefni í formenskuáætlun Íslands í Norrænu ráðherranefndinni. Markmið NordBio er að gera Norðurlöndin leiðandi í sjálfbærri framleiðslu og nýtingu lífauðlinda í því skyni að draga úr sóun og efla nýsköpun, grænt atvinnulíf og byggðaþróun.Read more
Conference on Nordic Bioeconomy and Arctic Bioeconomy took place on June 25th. Presentations are now available.Read more
The barbeque ribs are precooked and marinated, ready within 20 minutes on the grill or in the oven. Delicious and handy anytime you want give you self a treat. The ribs are sold both fresh and frozen. In the project, processing was optimised and packaging developed.Read more
The project results indicate that processing of the chondroitin sulphate from shark cartilage is a simple procedure and may be profitable. Chondroitin sulphate shows considerable bioactivity, and is commonly used in nutritional products mainly against joint pains, both for humans and pets.Read more
This project shall give a method to extract the good contents in the Greenlandic herbs to be used in manufacturing of the soap and furthermore determine which chemicals are in the herbs. Read more
Reklinger is a naturally freeze dried product of sliced Greenland Halibut. The project should provide a method to make a product as close to the naturally product as possible using technology.Read more
Ósnes has been making herringproducts for the last 3 years. The herring we use in our products is all provided by Loðnuvinnslan hf. Fáskrúðsfirði and is freshly caught by Hoffell SU-80 outside the east coast of Iceland. We marinate/pickle the herring by an old family recipe and have mostly been selling to hotels and restaurants.
At Bjarteyjarsandur, farmers work in the spirit of the ecological and sustainable way of life. They show nature full respect and try to minimize the impacts on the surrounding environment. Farmers inform their guests and customers about different values of the area they live in.Read more
The berries are either cold-pressed or pressed after heating to produce bilberry juice (BLÁMI). The remainder (MASSI) is used for production of other foods (e.g. boosts) or sweetened and dried for snacks. The fresh products are preserved by freezing. No preservatives and artificial sweeteners and colours are used.
The project has developed a successful procedure to dry oyster mushrooms for the retail market. The fresh oyster mushrooms are surplus from a mushroom production and have until now been discarded. Drying conditions, temporary storage of fresh produce and acceptance criteria for the final product were defined.
Single cell protein consist of fast growing microorganisms. It can be produced from residual process streams from the biorefinery industry. A potential new co-product for the biorefinery industry. Rapid protein production (from kg to tons in 24h).Read more
Mayonnaise is one of the most popular condiments in the world. Known for its rich and creamy texture, it is often flavoured with all sorts of spices and sauces, used as dip, or simply used on its own to give a sandwich that finishing touch.Read more
Fiskverkun Kalla Sveins is SME in Borgarfjordur eystri, community of 134 inhabitants on the east coast of Iceland.The company is named after its owner Karls Sveinsson – Fish Processing of Kalli Sveinn´s and was founded in 1986. Karl has operated small boat since 1977 and currently operates two boats along with the fish processing.Read more
drying was optimized. Read more