In celebration of Singapore’s 60th Birthday, FHA is proud to highlight the nation’s vibrant multicultural F&B landscape and its continuous innovation. We sat down with Raymond Tan, Managing Director of Tan Seng Kee Foods and President of the Singapore Food Manufacturers’ Association (SFMA). His dedication to driving growth and collaboration has made him a key figure in shaping the future of Singapore’s food manufacturing industry.

In this FHA Insider interview, Tan discusses what it means to be a homegrown brand in a dynamic F&B scene, the strategic importance of the SFMA-FHA partnership, and the exciting initiatives and trends that will transform the industry in the coming years.

Q: Could you introduce yourself and tell us more about your company and the Singapore Food Manufacturers’ Association (SFMA)?

Hi, I’m Raymond Tan. I’m the Managing Director of TSK, a fresh noodle manufacturing company that produces very local fresh noodle staples which are popular in this region, including Singapore, Malaysia, the Philippines, Thailand, and Vietnam.

At the same time, I’m also the President of the Singapore Food Manufacturers’ Association, SFMA. Founded in 1967, we currently have more than 420 members in the food manufacturing and related industries. The main aim for SFMA is to provide support and mutual growth for our members. We serve as a platform for our members and various government agencies to disseminate important information. SFMA also conducts workshops, seminars, and training sessions for our members on capability building. A main focus for the association is encouraging product innovation, and we hold innovation workshops and competitions. We also organise our members to participate in local trade shows like FHA and overseas trade shows.

Q: As Singapore approaches its 60th birthday, what does it mean to you, as a Singaporean homegrown brand and being part of SFMA, to contribute to Singapore’s dynamic F&B scene?

I’m proud to be a Singaporean. The 60th birthday of Singapore is a significant milestone, and our forefathers showed great grace and perseverance to bring our country to where it is today. With the current global economic and political challenges, it is even more important for us to bind together, collaborate, and be united to do better for Singapore.

Q: With SFMA’s involvement in FHA 2026, what makes this partnership with FHA so valuable for the F&B industry and for the SFMA members?

SFMA is the organiser of the Singapore Pavilions, and the FHA platform is a very good venue that enables all businesses, both locally and internationally, to network and learn from each other. It also allows us to showcase our products and export them to the world.

SFMA will be a strategic hub for our members to showcase their products at FHA, and we will support them in product innovation, digitalisation, and sustainability to develop even more products that are ready for world markets.

Q: What exciting initiatives can attendees look forward to from SFMA for FHA 2026?

FHA 2026 is going to be another exciting one for SFMA. Just like at previous FHA shows, we will organise competitions that encourage our members to focus on product development, innovation, and sustainability. For example, at FHA 2024, we conducted a product Upcycle Revival Challenge where companies were encouraged to develop products from production side streams. A students’ team was very creative, deep-frying the side stream from wonton skins and blending it with local flavours like salted egg and chicken rice to create an innovative seasoning.

Similarly, we have previously held meatless meat competitions. For FHA 2026, we are looking forward to conducting another round of competitions in the areas of innovation and sustainability. Our hope is to showcase a lot of export-ready products during FHA 2026.

Q: From your perspective, what emerging trends are you most enthusiastic about, and how do you see them transforming the industry in the coming years?

The world has been changing very fast and is very unpredictable. I believe that one of the main trends for the F&B industry is the development of ready-to-eat products with authentic local flavours. This is especially popular with young people and can also be sustainable by reducing food wastage through proper proportioning. This will be an important trend moving forward.

Beyond this, technology, AI, and sustainability are also very vital. These two important aspects must be incorporated into the new products that we are developing.

Raymond Tan’s insights offer a powerful look at the dynamic interplay between tradition and progress in Singapore’s food manufacturing industry. As both a homegrown brand owner and the leader of SFMA, his vision perfectly encapsulates the journey from preserving authentic local flavours to spearheading innovation through sustainability and technology. This forward-looking philosophy, which SFMA will bring to FHA 2026, culminates in his powerful statement: “Being a part of Singapore F&B industry means keeping true and real to our local Singapore authentic taste and at the same time constantly innovating and creating more innovative products to share with the world.”

Inspired by Raymond’s insights and the vibrant future of the food and beverage world? Join our mailing list to stay updated on all the exhilarating developments leading up to Food & Hospitality Asia (FHA) 2026, our mega event happening from 21st – 24th April, 2026.

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