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ASIA'S FOOD LEADERS VIDEO SERIES

VIDEO: Asia is still the growth engine of the food world, Singapore CEO

By Gary Scattergood+

14-Mar-2017
Last updated on 14-Mar-2017 at 03:25 GMT2017-03-14T03:25:15Z

Commonwealth Capital CEO Andrew Kwan.

Commonwealth Capital CEO Andrew Kwan.

Better productivity, more reliable logistics and enhancing export oppotunities - these are just three of the key benefits of Commonwealth Capital's new $70m manufacturing site in Singapore.

While the conglomerate's may not be familiar to everyone, the raft of manufacturing and food service brands it owns are household names.

From meat processor Zac Foods, to bakers NYC Bagel Company and Swissbake, along with popular f&b outlets such as PastaMania and The Soup Spoon, the company is one of the City State's biggest players.

In addition to its own brands, the company also undertakes a raft of b2b work across the region for manufacturers and food service providers.

And on the back of opening it's new $70m manufacturing and logistics base, it has its sights set on further expansion.

It the latest installment of our Asia's Food Leader's series, we talk to Commonwealth Capital's CEO Andrew Kwan to find out what benefits the new site has brought and discuss the constraints it has overcome.

We also ask him he had any concerns in investing such a large sum as Singapore's economy starts to slows and the mega-trends he believes will sustain food industry growth.

Meanwhile, with the company already operating across 12 Asian markets, we discuss where is next in terms of export opportunities, and in particular, the potential for growth in halal products.

The new site is the culmination of the firm’s three-year transformation plan and features a 100% Halal-certified manufacturing plant and cold chain facility.

It also boasts “first of its kind” – for Singapore – high pressure processing (HPP) equipment to increase the shelf life and guarantee the safety of packaged goods.

In terms of its bakery operations, increased automation and the consolidation of operations at the Buroh Lane base has resulted in a frozen pastry line that can churn out 15,000 pastries and buns an hour with just four staff, compared to 11 previously.

On the warehousing and logistics front, a new automated storage and retrieval system in a -28 degree setting can house 56,000 pallets across 14,000 sq ft.

Watch the video to hear Andrew discuss how he thinks this state-of-the-art site will boost business.

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