In a dog eat dog business world, John Cheng goes against the norm to demonstrate the power of “we” in his many leadership roles.
John Cheng isn’t content to just mind his own business. His responsibilities as director of Cheng Yew Heng Candy Factory – his family’s 72-year-old establishment and Singapore’s largest and oldest rock sugar supplier and manufacturer that trades internationally and enjoys an annual turnover of $100 million – already has him working round the clock, but that hasn’t stopped him from helping others with their ventures.
Last year, he launched Innovate 360, Singapore’s first incubator focused on start-ups in the food manufacturing sector. The 90,000 sq ft facility offers 360-degree support for all aspiring food innovators, from linking start-ups to mentors in the private or public sector, to sharing manufacturing facilities, laboratories, and even distribution channels.
This platform, in which the company has invested $15 million for infrastructure development, is aimed at connecting and creating a collaborative community that will propel innovation within the food manufacturing industry. To date, it has seeded several start-ups, ranging from aquaculture and agritech, to deep tech such as cell-grown shrimp.
This story is from the 35 Years Of Luxury edition of The PEAK Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the 35 Years Of Luxury edition of The PEAK Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
A Sophisticated Bachelor Pad
In this two-storey apartment belonging to a finance in professional, designer Jerry Tan of Joey Khu ID created distinct arez ork and play.
Fringe Modalities
Poet, frontwoman, and shamanic healer ArunDitha Emmanuel returns to Singapore with renewed vigour to push the state-enforced boundaries of art.
Taking On Decolonisation
The annual Per°Form Open Academy of Arts and Activations by T:> Works this year tackles the complex subject of decolonisation with a line-up of artists from the global south.
Japan at Half-speed
A walking tour through the Kunisaki Peninsula in Kyushu is an invitation to appreciate thé country’s beauty ata snail's pace.
Truffle Sabotage
In the heart of Chianti, dark tales of the truffle trade, bacchanalian feasts, and sun salutations await at Christina Ong's COMO Castello del Nero in Tuscany.
Is Barolo the Next Burgundy?
With Burgundy prices reaching starry heights, we find out why Barolo is the next frontier for oenophiles.
Hungry for Hansik
Hansik, or Korean food, is becoming more popular worldwide due to the proliferation of Korean pop culture. We explore two of the cuisine's stalwart elements.
Maxed Out
We explore the intricacies of high-performance tyre development inside Continental’s top-tier test facility in Germany and put its new MaxContact MC7 tyres to the test.
India Rising
From a culture whose glorious traditions have greatly influenced luxury jewellery today, young designers like Renu Oberoi are rewriting the narrative.
A Life Less Ordinary
Street culture pioneer-entrepreneur Feroze McLeod defies convention, even in his watch collection.