Pure Salmon develops processing design in partnership with Wiley

Pure Salmon is a sustainable land-based salmon producer with an operating facility in Poland capable of producing in excess of 400T of high-quality salmon per annum.

With grand plans, Pure Salmon is planning to produce 260,000T of high-quality salmon per annum with new facilities planned for Japan, France, China, Brunei, Lesotho and the USA., Each new location will have annual production or 10,000 or 20,000T per annum and will comprise vertically integrated production and processing facilities.

Supported by Wiley, Pure Salmon has developed a general process building concept specific to their ‘Soul of Japan’ site, based on an annual capacity of 10,000T per annum.

Wiley was engaged to conduct a completed concept, realise and define design for the salmon processing facility. This provided a design and construct set of documentation for use by local Japanese construction companies to complete the consulting design prior to construction.

“Congratulations to Pure Salmon who have recently raised $358USD to achieve their expansion plans. We are very excited to be working alongside their team to bring these plans to reality. We have confidence in their vision and the potential for land-based aquaculture in the future, especially as countries look to secure their domestic food supply in the current environment,” said Logan Ashmole, Wiley senior project manager.

“Wiley worked with multiple parties throughout the development of the design including Smart Aqua, Marel, Baader, Aquatic, and Pure Salmon. These stakeholders maintained their involvement throughout the realise and define design process and were critical to a successful project.”

Wiley’s completed project delivered consulting advice for Pure Salmon to be able to execute its facility in Japan and provide insights to translate the works for future facilities around the world. The design will form a base for the other facilities in subsequent design phases.

This general concept facility was designed in line with Pure Salmon’s objectives which are aimed at taking pressure off the world’s oceans by producing salmon in regions close to the customer and thus reducing carbon emissions. The clean technologies used will employ systems that have no negative impacts on marine ecosystems. The growing environment will be free of antibiotics, pesticides and pollutants providing the ideal environment for healthier fish and great salmon for Pure Salmon’s customers

New aquaculture project delivery team formed from experienced industry veterans

In the current uncertain environment there is a renewed global push for food security, domestic food production and reduced reliance on imports. With this comes an increase in demand for recirculating aquaculture systems (RAS) for land-based aquaculture solutions.

A new aquaculture team has formed from industry veterans to help the aquaculture industry to continue with the sustainable growth needed to feed 9.5 billion people by 2050.

SmartAqua and Wiley, with Australian bases and a global footprint have teamed up, combining decades of international experience in the aquafarming and seafood processing sector to provide turnkey services for land-based aquaculture, recirculating aquaculture systems project management, processing plant design and construction.

SmartAqua has a 26-year history in aquaculture consulting around the globe, with a growing focus on land-based farming and processing operations. Wiley has navigated the food facility project delivery business for over a century with a large, experienced engineering, design, and delivery team.

The Wiley/SmartAqua team are working on multiple projects with some larger players in the RAS space, as well as existing sea cage operators. They have seen international travel restrictions due to COVID-19 cause a massive decline in seafood import and export – both from the supply and demand side. As a result, we have seen a global push for domestic food production for food security as countries can no longer rely on the import market.

Alastair Smart, MD of SmartAqua said this joint approach makes for a great team. “SmartAqua have worked with Wiley over many years. With the rapid expansion into land-based farming and the need for turnkey project management of a land-based facility integrated with processing, led to us deciding to formally merge our skillsets.

Wiley’s Logan Ashmole, senior project manager said the relationship is working well. “We are seeing an increasing number of proposed RAS projects, particularly for salmon-farming – there are more than 50 RAS proposed projects (and counting) to farm salmon on land. The total estimated production of these announced projects up to 2050 is equal to 25 per cent of total current salmon production at around 600,000 tonnes.”

Joseph Tuma, SmartAqua’s RAS Specialist, elaborated further on the reasons for growth in the land-based aquaculture sector.

“There is a misconception that the RAS concept is still under early development, when in fact the sea cage salmon industry receives their supply of larger and larger smolt from their RAS facilities to provide the 2.4M tonnes of annual salmon production,” he said. “We have seen smolt sizes evolve from 30g to 100g to 150g, and now in some cases to 0.5-1kg smolt in order to shorten the sea phase and manage risks in the sea, especially around sea lice. The tech is there, and the move to holding fish a little longer to reach sizes of 4-5kg is about managing the scale of the business. Studies have shown that the capex is similar to sea farming (don’t forget you still need a RAS facility for smolt production besides) and there are no expensive lease and licence fees required for sea cage operations. There are challenges, but in our opinion, the future of RAS fish production is positive and complements sea cage production by spreading risk.”

“In general, one of the key strengths of RAS is the local production. If there is one insight to be taken from the global COVID-19 pandemic that has rocked the world this year, it is the need to strengthen domestic, sustainable food production and we look forward to our partnership with SmartAqua to help the aquaculture industry as it continues to grow in the protein market,” said Ashmole

Wiley nominated for three 2020 AIB Awards

Project delivery company Wiley has been nominated for three awards in the Australian Institute of Building (AIB) Awards 2020.

The Australian Institute of Building (AIB) has a long and proud history of supporting individuals who contribute to the well-being of both the Institute and the building profession. For more than 50 years the Institute has recognised these individuals, providing awards at different levels.

Wiley has been nominated in for the following three projects:

  • • Gundagai Meat Processors | Facility Extension | David Burton-Bradley (Project Manager)
  • Fareshare | Community Kitchen Facility | Lauren Elliss (Project Manager) and Brendan Dickson (Site Manager)
  • Ridley | New Extrusion Feed Mill | Logan Ashmole (Senior Project Manager)

“This is an exciting platform for us to delve deep into the delivery of the projects and showcase the incredible advances and investments our clients are taking in their respective industries. Many stories and fantastic memories are shared with our clients when we work together on a project and it’s always great to look back upon these and connect with our clients again. We are proud to have been nominated but we couldn’t be here without our clients. We wish all nominees the very best and look forward to some exciting competition,” said Wiley CEO, Robert Barron.

In 2019, Wiley were honoured and humbled to take home three AIB awards for JBS, Saint Stephens College Music Centre and Northern Rivers Livestock Exchange. Wiley is honoured for the recognition and nominations for these awards. The AIB awards will be held later in the year in Queensland. Wiley congratulates all the nominees for 2020 and wishes them the best of luck.

Wiley opens Tasmanian office

Wiley, the project delivery company, has announced the establishment of a new office in Launceston, Tasmania to better service clients in the region.

Executive chairman, Tom Wiley said; “it just made sense for Wiley to expand to Tasmania. We have been working in the state for years and have fantastic existing clients there.

Personally, I can’t wait to visit Tasmania more regularly and explore all this amazing state has to offer, especially the endless food choices that are winning awards all over the country.”

Wiley have significant experience in the area and have recently completed the design, construction and delivery of Ridley’s new Westbury aqua feed mill facility. The facility is a purpose-built extrusion mill which has an annualised capacity of 50,000 tonnes
Wiley also designed and constructed the $12 million Huon Aquaculture Value Added Seafood Processing Facility upgrade at Parramatta Creek in northern Tasmania.

READ MORE: Wiley helps John Dee upgrade regional cold store

Wiley senior project manager, Logan Ashmole who heads up the Tasmania operations said; “we’ve been in the new office for a couple months now in Tasmania and we are loving it. I had the pleasure of being the Project Manager on the Ridley Westbury project where we were able to utilise local businesses for a large percentage of the construction and delivery of the project. Everyone has been incredibly welcoming, it’s a testament to and the area and we are hoping to continue expanding our network to engage local suppliers and subcontractors wherever possible.”

The Wiley Tasmania office expands the company’s footprint in Australia, with existing offices in Sydney, Melbourne and headquarters in Brisbane. Wiley operates globally with offices in New Zealand and Asia as well.

How to make money from your wastewater

We often hear about innovation in the food industry as it relates to core business. Whether innovation is thought of as new product development, packaging design, or adoption of concepts like automation, the Internet of Things (IoT) or even blockchain, it is easy to focus on the glamorous, as opposed to the pragmatic aspects of future business.

Wastewater ranks among the most important sustainability challenges facing our agri-food system. As populations increase, product demand grows, as does the need for effective wastewater solutions. In the hope that ground water salination and ocean acidification won’t be our leading legacy, innovators are working to transform wastewater from a hazard into a profit-generating asset that works with the environment.

Industry is now entering an era where wastewater is seen as an asset of a mature sustainable business. It’s time for wastewater to contribute to the bottom line. Project delivery company, Wiley, has explored how to stop money from going down the drain and to make money off wastewater.

An example of next-generation wastewater treatment comes from the Norwegian company BioWater Technology. Its unique biofilm carrier blocks are designed to grow micro-organisms that efficiently absorb pollutants from the water. This process has proven effective in treating biochemical oxygen demand (BOD), a characteristic of food wastewater, which makes it harmful to the ecosystem.

Key to BioWater’s success is the ability to work with food processors. With outflows varying in richness, volume and temperature, it is easy to kill or overwhelm bio-wastewater processing organisms. BioWater can keep up with this fluctuating input and delivers excellent water processing outcomes in a cost-effective and energy-efficient way.
BioWater’s approach is a good solution for removing pollutants, however, it doesn’t transform wastewater into a revenue-generating asset.

To produce revenue from wastewater, algae is the food industry’s secret weapon. Algae has been used in two distinct ways in the management of waste. First, algae can be grown off the nutrients in wastewater, producing high-value bioproducts as the nutrients are extracted, cleaning the water. Second, algae can sequester carbon from the exhaust of coal and gas boilers, directly reducing the emissions of energy generation, while producing the same high-value bioproducts.

The opportunity for the food industry is that food processors bring together both a nutrient-rich wastewater stream and CO2 rich smoke. With these two resources at hand, it is possible to provide everything an algae culture needs, giving a unique edge to the food industry in profitable waste management.

If successful, this concept means food processors may cease to pay for wastewater treatment and will instead profit from their nutrient-rich waste stream by selling valuable bio-products. As a bonus, this will slash their direct CO2 emissions.

This kind of cooperation with biology is indicative of how industrial waste could be processed in future. The algae-based value generation concept is effective because it works with the organism, providing everything it needs through combining multiple waste streams. In this way, a small but complete ecosystem can be created, developing untapped value and transforming the food system from – an impost, to a constructive piece of the sustainability puzzle.

These ideas are still at the early stage, but conceptually speaking, it is certainly possible to grow algae and produce bioproducts directly from industrial waste streams. The economics of these solutions may take some time to develop but investment continues to flow into these areas and more solutions will begin to surface. As innovative companies enter the market, one thing is certain – profiting from waste streams will be too compelling for the market to ignore making this approach part of the future of responsible food businesses.

Ridley Corporation’s new Westbury facility opens

Ridley Corporation has officially opened its new extrusion plant in Westbury, Tasmania.

The facility was officially opened by Ridley Interim CEO David Lord, Tasmanian Premier, the Hon. Will Hodgman and Minister for Primary Industries and Water, Guy Barnett. Project delivery specialist, Wiley, was on hand to congratulate and celebrate the event with the team.

“Ridley is proud to have delivered this high-quality, state-of-the-art facility for our customers and the industry,” said Lord. “This facility allows Ridley to combine its market leading technical and nutritional expertise with world class manufacturing capability. It is a mark of our commitment to the extruded feeds industries and will enable the continued growth and development of these industries. We thank all of our partners involved in this project, including the Tasmanian Government, and our project and engineering partners, and we look forward to the continued success and growth of these industries.”

Wiley executive chairman, Tom Wiley, who was onsite to celebrate said, “This new facility will allow Ridley to continue to grow with customers and facilitate a consistent and efficient supply chain for the long term sustainable production of aquaculture products. Congratulations.”

The facility has the capacity to manufacture an initial 50,000 tonnes of extruded feeds, including both aquaculture and pet food, with capacity to increase if required. Customers in Tasmania, mainland Australia and New Zealand will be serviced by this facility due to its strategic location in the North of the state, facilitating consistent and efficient supply chains.

Ridley received $2 million in grant funding from the Tasmanian Government to support the project, with construction of the facility utilising approximately 550 contractors and sub-contractors, including engineering consultants, civil, structural and electrical services. The facility has also created approximately 20 full time permanent positions.

Challenging the food industry to commit to a better future

International project delivery company, Wiley has launched at the The Better Future Video (www.thebetterfuturevideo.com), created to shine light on the age-old conundrum; how do we make the world a better place? Wiley have put forward the challenge to the food and agriculture industry to commit to a better future.

There is a growing demand for sensible action to protect our environment. We need close relationships between community, business, and truly great leaders who actively and positively carve the way to a better future. A collective approach means holistic action—sitting together to innovate and create change and get the future right for the generations to come.

This collective approach is bringing people together to think holistically about the world, to encourage business, the government and individuals to strive to make a difference and leave behind a better future for generations to come.

Wiley managing director, Tom Wiley said “Why we are in business and the way we go about it are very important to us at Wiley. We seek out ways to live and honour what we value. This video has given us a platform to share with the world the great opportunities and challenges our world faces. It is up to every one of us to step up and find a better way.”

As well as helping clients to find better solutions and project innovations that create eco-friendly results and address animal welfare concerns, Wiley has implemented several initiatives internally:

  • Wiley HQ in Brisbane has resident on the rooftop a colony of hundreds of thousands of honey bees. Bees contribute to over 97 per cent of global food production and this is their contribution to a thriving bee population supporting our food industry.
  • With a core focus on people, Wiley invests in personal development such as their internal Leadership Effectiveness Authenticity Program (LEAP). Their mantra is “grow our people, grow the business”. The impact of this approach creates a ripple effect as Wiley’s people pay it forward throughout the community.
  • Wiley host weekly lunchbox sessions with external and internal knowledge leaders to share on advances and innovations in eco-friendly and bio friendly tech, sustainable practices and products and even how to make your own bees wax food wrappers.
  • Wiley give back to many great communities, causes and charities. They recently built Australia’s largest charity kitchen at cost for FareShare.
  • The Wiley HQ is an eco-award-winning premises having won; the Master Builders Association State Award for ‘Excellence in Building for Queensland’s Climate’ ($2M-$10M), Major Winner for Building’s Owner/Tenant in the Energex Sustainable Buildings Awards, and a commendation for Environmentally Sustainable Design in the Interior Design Awards.
  • Ingrained in Wiley’s culture is the value to always ask ‘what is the better way?’.

Wiley helps John Dee upgrade regional cold store

The beginning of construction of the John Dee Regional Cold Store was officially heralded recently with a sod-turning ceremony at the facility in Warwick. The project is set to upgrade the existing abattoir to develop a valuable regional asset and will be completed in late 2019.

John Dee engaged Brisbane-based international project delivery company, Wiley to complete the design and delivery for the Regional Cold Store and ASRS (Automated Storage and Retrieval System) facility solution. The facility is set to enable John Dee to reduce operational costs, expand storage capacity, increase product sorting capabilities and secure the future of the local, family-owned business.

Maranoa MP the Hon David Littleproud, Minister for Agriculture and Water Resources, and the Mayor of Southern Downs Regional Council (SDRC), Cr Tracy Dobie joined with the John Dee leadership team and Wiley representatives at the site as work gets underway.

The Regional Cold Store and ASRS will be delivered with minimal impact to production in an operating plant, something Wiley has a extensive experience in. The facility solution will be fit for the purposes of storage, sortation and retrieval.


The objectives of the project are to increase flexibility in picking product for orders and handle a high number of product variants with a focus on operational workplace health and safety.

Wiley representatives were on hand as the appointed design-build partners to celebrate and congratulate SDRC and John Dee on the project milestone. Wiley’s chief operating officer, Robert Barron, said, “We are really excited for SDRC, John Dee and the community for this project to begin. Not only does the project boost the economy with local jobs during construction, by an estimated 80 people, but also provides a valuable asset to the future of the business. We’re looking forward to bringing together local subcontractors and suppliers to assist in delivering the facility upgrade.”

The regional cold store was bought to life by funding from the Australian Government’s Building Better Regions Fund.

“This expansion will not only protect the 630 existing jobs, it creates 143 new full-time jobs and 138 indirect new full-time jobs.” said Littleproud. “Securing $4.8 million for this facility will help bolster employment opportunities in our region. Export opportunities from this development will come to about $111 million.”

“Southern Downs Mayor, Tracy Dobie, said, “John Dee is one of the region’s largest employers and its expansion shows great confidence in the future of the local livestock industry. This is a positive step forward as the Southern Downs continues to grow and prosper.”

Four generations of experience in the beef industry means John Dee is a trusted name in cattle husbandry, feed lotting and grain feed development. John Dee is a modern, internationally recognised brand that is shaping the next generation of global beef supply and the investment in this facility will enable the business to continue to support the local community well into the future.

Expertise key with new kitchen facility for the needy

Project delivery specialist Wiley doesn’t only share its knowledge when it comes to building functional, state-of-the-art food processing factories, it also uses its expertise to help with more altruistic endeavours. Its project with FareShare is an example of how Wiley helps those that are helping others in need.

FareShare is a not-for-profit organisation that “rescues food that would otherwise go to waste and cooks it into free nutritious meals for people in need. Around four million Australians experience food insecurity each year while as much as $20 billion worth of food is wasted”.

Foodbank also works with the Australian food and grocery industry including farmers, wholesalers, manufacturers and retailers. Donations include stock items that are out of specification, close to their expiry date, or are in excess.

In late 2016, FareShare was approached by Foodbank Australia to establish a high-volume kitchen facility in Brisbane so that surplus meat and vegetables in the state could be saved from landfill, cooked, frozen and redirected to those in need. With research showing that over 400,000 Queenslanders experienced food insecurity last year, 50 per cent of them children, it was deemed imperative that a kitchen was established as soon as practical.

FareShare bought a brownfield site in Queensland to build the new kitchen facility within an existing warehouse. The new building footprint was to be in the order of 900 m² and the existing offices and warehouse space was retained. It included two kitchens linked by shared services, cool room and freezers, reception, locker room, function room, tea room, male/female/accessible toilets, laundry and basic storage. The balance of the area was open space. As funds were tight, construction was to be basic, yet robust. It was envisaged that most of the building would comprise insulated cool-room panelling.

“Wiley met FareShare at an industry conference and provided high level advice to us on the selection of the premises, design and food systems advice,” said Kellie Watson, FareShare’s Queensland director. “We were also able to use Wiley’s experience and knowledge to assist us with the delivery of this project. I used their Brisbane office as my office for the first few months too.

The facility consists of two ovens, two 300-litre kettles and three blast chillers. When in use, the kitchen can make one million meals per year. With the addition of evening and weekend shifts, the kitchen would be able to produce two million meals.

With the ability to serve up to that many meals annually, are there any plans for FareShare to expand the facilities capabilities?

“It depends on the need in the community,” said Watson. “We’d like to say ‘no’ but current trends indicate that the need for food relief is increasing each year. The building was designed to be able to increase production if the need in Queensland increases and the raw ingredients are available.

“We have built in [the] capacity for equipment upgrades, installed a grease trap of a size that can grow with us, and we have done preliminary work so that we can easily increase the size of the freezers. For example, we have prepped the floor and built a second multi-purpose area that is currently operating as a dry store. To bring it online as a freezer, we just need to add the plant equipment. With the floor area that we have, we can accommodate twice as many volunteers as we currently have.”

Building at a brownfield site had its own challenges, but nothing that got in the way of what Wiley needed to do to help finish the job.

“The biggest challenge for Wiley and FareShare was building within an existing structure on the brownfield site and ensuring the building structure had sufficient strength to support the new infrastructure,” said Wiley project engineer Lauren Elliss. “Another challenge was that the site was located close to the Brisbane river, which meant we had tidal water challenges to solve.”

The build took from January to October 2018 but Wiley was involved with FareShare for some time before that, helping with site selection and feasibility, as well as helping to source suppliers and subcontractors. It was important that those helping with the build were willing to work at cost or discounted rates to help FareShare achieve its budget and time constraints.

And what were some of the learnings from the build? “It was more our ability to work collaboratively with our subcontractors and extended team that made this manageable,” said Elliss. “Transparency is the key. Everyone was contributing to the cause to get FareShare up and running to feed Queensland’s hungry.”

Elliss said the building could not have been completed under budget and on time without the help of ASKIN, Cool Times Industries, D&F Plumbing, PowerMe, REFPRO and WMA.

JBS unveils new head office administration facility

JBS Australia, the country’s largest beef processor has unveiled their new Northern Division head office administration facility in Dinmore, Queensland, designed and delivered by Wiley – the project delivery company.

The new head office administration facility now provides JBS team members an open plan-office space and larger, more flexible meeting rooms. The new office design supports the company’s collaborative culture for 200 workers and provides JBS with the capacity to cater for up to 200 staff or visitors in their internal and external dining spaces.

JBS had outgrown their existing office space and saw the new facility as an opportunity to consolidate teams from multiple sites and locations.

Wiley managing director, Tom Wiley said, “We have worked with JBS for over many years and we are excited to see this new development come to life. At Wiley we love open collaborative, future-focused work-spaces and we are really happy to have helped create one for JBS.”

The new administration facility follows the signature design to assimilate with the other buildings on site, with the JBS signature ‘curved roofing’ frontage.

The new facility features:

  • Soundproofed meeting rooms and open-plan work spaces
  • Meeting rooms
  • Break-out spaces for informal meetings and to foster teamwork
  • A fully licenced commercial kitchen with internal and external dining capacity for 200 people offering breakfast and lunch service plus ability for cocktail functions
  • External BBQ/cooking area to showcase JBS product
  • Amenities
  • Furniture, fittings and equipment
  • Staff and visitor car-parking

Blockchain for dummies

In recent years, there has been an explosion of enthusiasm for blockchain technology. It seems that every industry has or wants a blockchain – but why? Brett Wiskar from Wiley talks to Food & Beverage Industry about the intricacies of this technology that is rising in popularity and how it can be utilised in the food industry.

Blockchain has been spoken and written about across industry press and the broader media for the past two years. This innovation is painted as some sort of future technology set to change the way industry manages itself, transacts and tracks product. If the general coverage is to be believed, blockchain is a panacea for anything we choose to apply it to. Like most things touted as a solution, the truth is less promising – so where does the value of blockchain lie? In this article, we explore what blockchain really is and how it can be used to best advantage in the food industry.

What is blockchain?
Blockchain is a technology that in one sense is not unlike a conventional database from a more traditional system. It stores information. This information is what all parties in the system agree it to store. The difference is, blockchain stores its data and records in a solution that is distributed and encrypted securely and provides transparency to all participants in the blockchain.

It’s perhaps easiest to think of blockchain as a way of keeping track of a transaction. This transaction may be financial, but it could just as easily be a transaction involving data point, product shipments, services, emails or other communications, documents, certificates, accreditations or just about anything that could be stored as data.
As is typically the case when the media develops an infatuation with a new piece of technology, blockchain is generally poorly understood. Often described as a distributed ledger, blockchain uses multiple redundant copies of the ledger, each hosted by a participant in the network or supply chain to ensure security. If a copy of the data with one of the participants is compromised (hacked/manipulated), that copy of the ledger is overruled by its peers (the other copies). In this way the system remains secure and can be trusted by all.

Trust through transparency
Frequently blockchain is described as a “trust-based” system. In truth, when digging a little deeper, it is clear the technology’s successes originate where the blockchain can generate value in markets where there is a lack of trust. When implemented well, blockchain allows people to trust other parties by providing visibility into the actions of the other party. This means participants don’t have to trust what each other say they’re doing, or have done, but can trust when the outcomes can be seen in the system.

Unfamiliarity and deceptive behaviour in transactions or interactions in businesses breeds distrust. If, however a business can see that other parties are performing as required, then distrust is mitigated and supply chains can move quickly as decisions can be made with confidence.

A true blockchain system ensures all participants in the system have the same data. This data is a snapshot in real-time of the status of the system (goods, finances, approvals etc.). Not only is there a snapshot, but everyone in the system has a copy of the truth and knows it is valid and has not been compromised by someone in the system attempting to deceive the other parties.

This means a party in the supply chain who is responsible for a step knows when they perform their action (e.g. approve the goods for export) and update the system, every other party in the system knows this has been completed and by who. Visibility through the system places the onus on the next party to perform their own subsequent responsibilities and this sequential visibility drives the behaviours in the supply chain all parties want to see.

A lot of the examples held up as case studies for how blockchain will change industry often lack some of the characteristics that make blockchain valuable. These are more likely technical proofs of concept for blockchain and not true examples. A little online research shows it’s clear that for blockchain to really create value it needs to be applied to the right kind of problem. A helpful checklist can be used to determine if blockchain could be an appropriate solution.

Do the requirements of the ecosystem considering blockchain have each of these?
● Is there a need for shared common database?
● Are there multiple parties involved (usually from different entities)?
● Do the parties involved have conflicting incentives and/or are not trusted?
● Are the rules governing participants uniform?
● Is there a need for an objective immutable log?
● Do the rules governing transactions change infrequently?

There are many examples, around the globe of industries or value chains adopting or trialling the use of a blockchain solution. When we look at these it is clear that they do not always meet the threshold of the list above. Whether the use of blockchain was essential for a system or not, often the adoption is being driven by technology players like Oracle, SAP and IBM.

Who is using it?
One of the most high profile and relevant blockchain projects is from Walmart. Walmart and IBM have partnered on a food safety blockchain solution. Walmart announced in September 2018 that it will require all suppliers of leafy green vegetables to upload their data to the blockchain solution by September 2019.

Walmart mandating that its suppliers comply with Global Food Safety Initiative (GFSI), and that this data be stored in a blockchain system, does not improve food traceability beyond that of a conventional database-backed solution.

Blockchain is not omnipresent and cannot magically watch product from the farm to the plate. Like any data storage system, blockchain needs inputs. It needs humans to interact with the platform. In this case, Walmart is introducing an onboarding system that allows people to interact with the blockchain solution. This onboarding unifies the ways in which people keep track of product in the supply chain. This unified data input is the real challenge Walmart’s blockchain implementation is overcoming. The way it tracks the data once it gets into the system is irrelevant, its achievement is putting the information onto a computer. In truth, Walmart’s market force enabled the company to make compliance with its systems and the collection and input of data mandatory, but this could have been supported through a traditional database system.

Why blockchain?
Walmart is driving early adoption of a technology that will drive better performance across its supply chains. It starts with food safety, but through the partnership with IBM, and its learnings from this program, it will drive compliance and visibility across thousands of supply chains in the years ahead. These supply chain tools based on the blockchain will be the sort of supply chain that Walmart believe will be the future of its business.

What does it mean for industry?
The amount of hype around blockchain is yet to be matched by the scale of investment or the proliferation of systems. Although this means blockchain is not ready for wide adoption yet, there are enough indicators to show that its right around the corner. The biggest technology names are on board and working with government, finance, defence and the large corporations to bring about massive change to how we track, transact and manage our supply chains and monetary systems. There may be another 10 years of time to maturity of industry blockchain systems, or maybe only another two years, but it seems the value blockchain creates will make a significant contribution to the markets that adopt it. This means blockchain running part of our value systems is only a matter of time.

Australia’s largest charity kitchen gets cooking in Queensland

FareShare fired up the ovens of a kitchen the size of a basketball court in Queensland on October 9.

The charity will cook up nutritious surplus food for free to help people needing a meal.

The fight against hunger and food waste has been created in collaboration with Foodbank –  Australia’s largest food relief organisation.

FareShare Queensland director Kellie Watson said FareShare aims to cook more than one million free, nutritious meals in its first year of operation, in Morningside, and to scale up to five million meals a year.

READ: FareShare and Wiley partner to feed Brisbane’s hungry

“Our custom-built kitchen will be powered by volunteers with more than 400 Brisbanites already registered to lend a hand,” said Watson.

The kitchen was built at cost by Wiley.

It includes Stommpy bollards and safety protection equipment, installed by Wiley employees.

Wiley managing director Tom Wiley said giving back to the community is part of the company’s core values.

The $5 million kitchen, equipped with high volume cooking appliances including 300 litre
electric saucepans, will initially harness 500 tonnes of surplus meat and vegetables from

Experienced chefs will supervise volunteers to cook a daily mystery box of
ingredients into tasty, ready-to-eat meals such as casseroles, curries and stir fries.

All FareShare meals are designed to be easily reheated with no need for full cooking
facilities, making them ideal for highly vulnerable people struggling to put food on the table.

Foodbank will access surplus meat and vegetables to supply the kitchen and distribute the
cooked meals to Queenslanders in need through its existing network of 280 registered

Foodbank Queensland CEO Michael Rose said last year alone, Foodbank received more than five million kg of fresh fruit and vegetables.

“The top five farm donors from Bundaberg donated a staggering 1.5m kgs and
stand ready to donate even more once the kitchen comes on line,” he said.

“The FareShare kitchen will provide an opportunity for Foodbank to rescue even more food, especially perishables and to reduce waste for donors, by converting surplus food into ready-made meals, rather than sending it to landfill,” said Rose.


Ridley extrusion plant progressing

Ridley Corporation’s new extrusion plant located in Westbury, Tasmania designed and delivered by Wiley, is advancing on schedule with the main structure now beginning to take shape.

This significant milestone is a key success for the project team and its focus to deliver the state of the art facility for Tasmania and Ridley.

Ground services, bulk earth and civil works have all been completed, with equipment deliveries from local and overseas suppliers now underway.

Further construction and equipment installation will take place over the remainder of the year, with commissioning expected in the first half of 2019.

READ: Wiley looks at understanding the future of ‘clean meat’ and meat alternatives

Ridley Corporation CEO Tim Hart said the company is delighted with the progress of the build and it is fantastic to see this state of the art facility taking shape.

“We are looking forward to commissioning and supplying our customers with quality nutrition solutions made using the latest technology,” said Hart.

Recruitment plans are now being finalised with locally based operators, maintenance, warehouse and administration roles to be advertised shortly.

The new facility will manufacture and supply feed primarily to the Salmonid industry in Australia and New Zealand, as well as other aquaculture and extruded feed users on the mainland.

Wiley senior project manager, Logan Ashmole said, the company is six months into the delivery of this design and build Salmon Feed Mill project for Ridley.

“We are seeing significant progress. We have been encouraged by the local contractor involvement and their commitment to the project’s success. Our values align with Ridley’s own which makes for an innovative and collaborative partnership that we really enjoy,” said Ashmole.

Ridley received $2 million in grant funding from the Tasmanian Government to support the project.

Construction of the facility will require approximately 250 contractors, including engineering consultants, civil, structural and electrical services just to name a few.

The project will also create approximately 20 full time permanent positions once the mill is complete.

The new facility, strategically located at Westbury, will allow Ridley to continue to grow with customers, and facilitate a consistent and efficient supply chain for the long term sustainable production of aquaculture products.

Wiley looks at understanding the future of ‘clean meat’ and meat alternatives

Keeping industry informed on new developments across the food industry is part of Wiley’s future focus as we work to ensure our clients are well positioned in the face of disruption. Wiley neither supports, nor rejects clean meat, our goal is to keep our networks up to date with industry trends and movements that may impact on the future of industry.

What is clean meat?
For more than 2.5 million years humans have been eating meat as part of our diet. Throughout that time this meat has been sourced from animals. The last 10 years has seen research escalate into the production of ‘clean meat’ as an alternative to meat sourced in the traditional manner. This clean meat is created in laboratories from either vegetable product or grown as cultured meat.

The vegetable-based alternatives are largely what one might expect, advanced vegetable patties designed to look, feel and taste, and in some cases even bleed, like meat. These are as close to being effective duplicates as one could conceive of and are likely to surprise the doubters in the space with their effective replication of an animal grown product.

Clean meat is also being used to describe cultured meat products formed using tissue engineering in a laboratory like environment. ‘Tissue engineering’ is the process of taking a small number of cells and placing them in a serum resulting in the cells replicating. These cells are typically embryonic stem cells, adult stem cells or myoblasts. The cells are then placed in a in a bio-reactor for 30 – 60 days to replicate. The exponential nature of this process makes it possible to produce billions or perhaps trillions of cells from a handful, in a very short timeframe and with no redundant tissue produced.

The clean meat industry states their environmental impact in terms of land usage and degradation, water usage and food miles will be a tiny fraction of that of the animal-based meat industry.

What cuts can clean meat produce?
The nature of how clean meat is produced means that the best that can currently be achieved is the production of what the red meat sector calls ‘trim’. In lay person terms this means minced or ground meat. The reason laboratory product can only produce trim is the model of using stem cells immersed in serum leads to mean cells with no structure. The product doesn’t have blood vessels and other structural elements that are present in animals that give meat the various cuts and the fibrous nature of muscle. This means that clean meat for the foreseeable future will focus on competing in hamburger patties and meat balls. Steak and other cuts require future research breakthroughs before they are a viable product with a path to market.

What impact is clean meat having on the food industry?
Since early 2017 major players in the food space have begun to make investments, some speculative, in clean meat companies. For the most part, the details of these investments are not disclosed but we can be sure they substantial.

This clean meat investment trend by traditional protein companies either, legitimises the future of the clean meat sector or, at a minimum, illustrates that it warrant close monitoring.

The following table shows some of the existing major food companies who have publicly invested in which clean meat startups.

There are two major start-ups in the clean meat space which have received more than $100M USD in funding, these are Just Inc. and Impossible Meat. Memphis Meats has received $20M and Beyond Meat has received $70M USD.

These investments are not to be misconstrued as validation of the notion that clean meat is the future for protein companies. The individual investments should be seen as part of a broader investment strategy from the market players. For context, Tyson Foods has also invested substantially in Tovala, a cook at home ready-meal company with a unique steam oven. This ready-meal approach may compare to conventional cooking as clean meat does to conventional meat. Some people desire the convenience of ready-meals and others don’t. Similarly, some will appreciate the appeal of clean meat while others will not.

Justin Whitmore, Chief Sustainability Officer at Tyson Foods is quoted recently as saying “We continue to invest significantly in our traditional meat business, but also believe in exploring additional opportunities for growth that give consumers more choices.”

 What challenges await clean meat as large scale production beckons?
The main challenges facing cultured meat are the cost to scale and the need to lower their retail price to be seen as competitive. Clean meat is a field developing from tissue engineering, which has typically focused on relatively small skin grafts and organ components for the medical field. In a medical context tissue engineering a kilogram of tissue costs $1,000 which is seen as a small price to pay for saving a human life. In tissue culture for food, a kilogram of meat must be cost competitive with traditional meat protein at the checkout.

Will people eat clean meat?
In a survey of over 671 people, 32% of people said they would probably or definitely replace their farm grown meat with clean meat products. (Wilks,  Matti,  and  Clive  JC Phillips. ”Attitudes to  in vitro meat: A survey of potential consumers  in the United  States.”  PloS one  12.2  (2017):  e0171904.) In a 2018 study by animal welfare advocates, Faunalytics, of 1,200 consumers 66% of people were willing to try clean meat, 53% were willing to eat clean meat as a replacement for conventional meat, and 46% were willing to buy it regularly.

If this is truly an accurate reflection of the adoption of clean meat, it’s easy to see clean meat could have a substantial impact on the meat market in years to come.

This article is the first in a series of discussions on clean meat that Wiley will share. In the next article we will discuss uptake, market perceptions of clean meat through comparison to other major technological shifts in other markets.

For more about Wiley click here.

FareShare and Wiley partner to feed Brisbane’s hungry

Food charity FareShare is in the process of building Australia’s largest charity kitchen in Brisbane with the help of Wiley.

The facility is being designed and built by Wiley at cost with the capacity to cook five million meals a year.

In October 2018, Fareshare will open the state of the art, production kitchen in Morningside, Brisbane, with the aim to cook 1.25 million meals in the first year of operation.

FareShare rescues food that would otherwise go to waste and cooks it into free, nutritious meals for people in crisis. Its vision is to have a society where food is not wasted and no one goes hungry.

READ: Wiley awarded Bundaberg sugar terminal roofs upgrade project

Wiley managing director, Tom Wiley, said the company loved working with the FareShare team as their mission and vision aligned so closely to Wiley’s values.

“FareShare partner with Food Bank who we also support, so it made sense to do what we could to help FareShare get on their feet and feeding our community as soon and they could. I’m looking forward to getting my hands dirty in the kitchen come October,” said Wiley.

FareShare is duplicating its unique capability to cook rescued food at scale from Melbourne to Queensland where surplus food is available and community need is acute.

Wiley project manager, Lauren Ellis, said the company had been involved right from the start, assisting with site selection and sourcing suppliers who would best work with the charity.

“Many of our suppliers have also chipped in offering their services at a greatly discounted rate and we are very grateful for their support,” she said.

FareShare’s Queensland general manager Kellie Watson said it was great partnering with a company like Wiley, which had so much experience in the food sector.

“As well as providing their services at cost, Wiley has also brought trades on board with many contributing at cost or with great discounts. As a charity, it’s been critical to keep costs down so this has been a huge help,” she said.

“I’ve really enjoyed Wiley’s flexible and responsive approach,” said Kellie.

The kitchen will be powered by local volunteers and supplied with quality ingredients by Foodbank Queensland. who will also distribute the meals through its existing network of charities.

FareShare is now welcoming registrations from would-be volunteers.

Cows Might Fly – The Best Way to Predict The Future Is To Create It

A surprising take on the future of food by Wiley.

 Wiley has released a clip, Cows Might Fly, at Food and Grocery Australia 2018 hosted by the Australian Food and Grocery Council in Melbourne. Best described as a “what the…” moment, Wiley launch a surprising take on the future of the food industry, designed to provoke meaningful conversation and salute unconventional thinking.

This clip takes a jarring peek into a not so likely future. It seeks to remind that the way industries work is bound for change and thinking too must change with it. It paints a quirky picture of vertical integration and disruption of one of Australia’s major industries and aims inspire everyone who watches it to make a difference.

We would LOVE to hear your feedback on this new video. Watch it here: https://www.cowsmightfly.com

Wiley moves to a larger Sydney premises

Wiley has relocated its NSW office from Sydney Olympic Park to larger premises in Rhodes to cater for a growing demand for its services.

Its new 350 square metre Sydney office is four times the size of its previous location.

In addition to Sydney, Wiley has existing offices in Brisbane and Toowoomba, Queensland; Kuala Lumpur, Malaysia; and relocated to larger premises in Melbourne, Victoria, earlier this year.

Wiley Managing Director Tom Wiley said: “We’re proud of our growing workforce across the Australasian region, as we continue to help the world’s leading food brands as a trusted advisor.

“We are excited about building on our vision to expand our footprint into new markets as well as existing markets over the next phase.”

Wiley Business Operations Director – Sydney Paul Maccheroni said: “One of the drawcards in choosing our new location is its proximity to many food manufacturing companies, in addition to being centrally positioned among other multi-national companies.

“This enables us to provide existing and new clients with even faster, more convenient and direct access to our full suite of services.

“We have also allocated a dedicated space featuring hot desks that our clients are welcome to use. This will be particularly convenient for those that don’t have a home base in NSW.”


Wiley secures expand & upgrade of GrainCorp Foods’ processing facility in Victoria

Australasian food manufacturing specialist, Wiley, has secured a new deal to upgrade GrainCorp Foods’ existing operations in West Footscray, Victoria, to deliver a world-class processing plant featuring extra capability including retail spreads, bakery fats, and shortenings.

The project is part of a wider initiative by GrainCorp Oils to integrate its edible oils and spreads manufacturing operations, which will increase its overall competitiveness and reduce carbon emissions by around 25,000 tonnes per year.

The wider initiative will involve relocating GrainCorp Foods’ processing and packing operation in Murrarie, Queensland, to its existing operation in West Footscray, Victoria, as well as GrainCorp Oilseeds’ existing operation in Numurkah, Victoria. In turn, these operations will be expanded and upgraded to accommodate the additional capacity.

The move will ensure greater integration of processing and packing operations from Queensland, to Victoria and New South Wales, where oilseed is already largely grown and crushed.

It will also reduce the trucking distance of the final product by 550,000 kilometres per year to customers mostly based in Melbourne and Sydney.

Wiley Managing Director Tom Wiley said: “We are excited to work with GrainCorp again, reinforcing our commitment to developing strong and long term relationships with our clients.

“This project also highlights our renewed focus this year to build on our existing portfolio of successful projects in the food and beverage industry, and broader manufacturing industry, in Victoria.

“GrainCorp’s West Footscray upgrade is a vital piece of the wider integration project, which will significantly reduce operational costs and boost the competitiveness of locally-produced food and food ingredients against imported products.”

Wiley Business Operations Director Simon Spittle said: “Based on GrainCorp’s brief, we created a design for the West Footscray upgrade to align with the company’s wider integration objectives.

“A major outcome of the project will be improving environmental performance by reducing carbon emissions by around 25,000 tonnes per year, thanks to the disuse of coal-fired equipment currently used to generate steam at the Murrarie plant.

“GrainCorp’s investment in its West Footscray and Numurkah sites will eliminate the need for the coal-fired equipment, providing GrainCorp with the opportunity to invest in more efficient and environmentally-sustainable technology.

“We look forward to working with GrainCorp on the upgrade to the West Footscray operation and seeing its completion in September.”

GrainCorp Oils Group General Manager Sam Tainsh said: “The project delivers a logical and more efficient focal point for the sourcing, crushing, refining, and distribution of GrainCorp’s locally-produced edible oils and food ingredients.

“We’re pleased to welcome Wiley on board to assist us in the design and construction of the upgrade to our West Footscray facility.

“GrainCorp has successfully worked with Wiley on a previous project. Their expertise in complex food manufacturing facilities made them the right fit to undertake this project.

“Consumers will benefit significantly from the integration of all our operations, as the increase in efficiency will ensure we are able to continue producing Australian-grown canola and other oilseeds, and therefore continue supplying associated retail products, which are increasing in demand.”

Media enquiries: Naomi Jamieson, Rowland, 07 3229 4499 / naomi.jamieson@rowland.com.au