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Future Food’s RM50 million rise was years in the kneading and proving
Founder Sean Tan has built a leadership style anchored on understanding, not commanding
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Published Fri, Mar 6, 2026 · 10:00 AM
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[ISKANDAR PUTERI] A sourdough starter sits at Future Food’s facility in Nusajaya Tech Park – a living culture Sean Tan has kept going for 12 years. Built on fermentation and patience, it has become his rule of thumb for running a business: do the small things consistently and give processes time to develop.
That same approach has taken Future Food from a Skudai shophouse to a halal bakery manufacturer with roughly RM50 million (S$16.2 million) in annual revenue, employing about 300 people across three facilities, he said. Two more facilities in Johor are set to start operations soon.
