East Iceland Startup Makes Beverages Flavored with Locally Foraged Herbs

A start-up in East Iceland is producing nonalcoholic beverages using wild, Icelandic herbs, Austurfrétt reports. The company, Könglar (meaning ‘pine cones’), has been selling its beverages at restaurants throughout East Iceland since earlier this year and aims to be a truly local product. “People are always asking us if it’s possible to get [our drinks] in the [capital area],” says marketing manager Brynjar Darri Sigurðsson. “And we always say, ‘no, you have to come out East.’”

Producer Dagrún Drótt Valgarðsdóttir got the idea for making natural beverages from local, Icelandic ingredients after sampling a blueberry drink made in Finland. “We started to wonder if we could use that method using the nature we have here,” she says.

Könglar received subsidies from the municipality of Fljótsdalshérað, as well as the government’s Food Fund, which aims to “strengthen development and innovation in the production and processing of food and by-products from agricultural and marine products,” with an emphasis “on innovation, sustainability, value creation and the competitiveness of Icelandic food throughout the country.”

Thus far, the company’s beverages, all of which have names inspired by local folk tales, include a lovage drink, a dandelion iced tea, and a rhubarb soda. Dagrún says their focus has been “to use what’s around us as much as possible” instead of opting for imported produce or ingredients that aren’t native to Iceland. So, for instance, if they want the flavor profile of a tart, green apple, they use rhubarb, which is plentiful in East Iceland. In the future, Dagrún says Könglar would like to use their same production and infusion methods to make herbal-flavored beers and wine.

Follow Könglar on Instagram, here.

Minister of Food Allocates ISK 584.6 Million from Food Fund

Svandís Svavarsdóttir

Svandís Svavarsdóttir, Minister of Food, Agriculture and Fisheries, has allocated ISK 584.6 million ($4.2 million /€4.1 million) from the Food Fund (Matvælasjóður). Fifty-eights projects, from 211 applications in total, received grants.

Among the projects that received grants:

– The development of delicacies from lamb and sheep riblets
– A marketing initiative for the export of Icelandic whiskey
– A project to maximise the productivity of home food growing systems for local vegetable production
– Potable supplements made from Icelandic algae
– A system of supervision and certification for Icelandic salt-fish products
– Protein manufacturing from Icelandic grass
– The development of flavouring products from algae for oriental food
– Foal jerky and raw sausages

“The creativity and daring that Icelandic food manufacturers possess is a reason for rejoicing and goes to show that Iceland is on the right course as a food manufacturer. It’s also great to see that the gender ratio is almost even,” Svandís stated.

Four separate funds

The Food Fund awards subsidies in four categories: Bára, Kelda, Afurð, and Fjársjóður.

Bára supports projects at the idea stage. Eligible grantees include companies that have been founded over the past five years, along with entrepreneurs that want to develop ideas, raw materials, or processes related to Icelandic food manufacture.

Kelda supports projects that aim to acquire knowledge in support of the fund’s aims of innovation, sustainability, value creation, and the competitiveness of Iceland as a food manufacturer.

Afurð supports projects that are beyond the idea phase but are not yet ready to go to market. Subsidies aim to afford grantees opportunities to develop products from raw materials created during the manufacturing process and that are conducive to the creation of value.

Fjársjóður supports projects that aim to support Iceland’s marketing infrastructure and that support marketing campaigns for products connected to Icelandic food manufacture.

As noted on the government’s website, the aim of the Food Fund is to support innovation in the field of food production and processing,whether agricultural or marine-product related. The fund emphasises innovation, sustainability, value-creation, and the competitiveness of Icelandic food products.