Green House Ingredient Sdn Bhd Showing True Colours at FHM 2025: A Flavourful Success at KLCC
Green House proudly returned to Food & Hospitality Malaysia (FHM) 2025), held from 23–26 September at KLCC. The event gathered over 25,000 visitors and 1,500 brands, including pastry chefs, café owners, and food manufacturers exploring the latest F&B trends.
A Booth Full of Flavour, Fun, and Inspiration at FHM 2025
Our booth in Hall 1 was filled with energy, creativity, and the irresistible aroma of freshly baked desserts. Visitors were drawn to our colourful display of products and the live dessert demonstrations prepared by our talented in-house chef. Each treat, made with Green House Emulco, showcased how our products effortlessly enhance the flavour, texture, and colour of baked goods, helping bakers achieve professional-quality results every time.
As a proud participant since 2017, Green House continues to innovate and connect with the baking community. This year, we unveiled the King of Brown Series – Speculoos Emulco and our new Natural Pandan Extract.
Furthermore, guests also enjoyed interactive sharing sessions, where our team engaged with bakers, café owners, culinary students, and industry professionals. These meaningful conversations allowed us to exchange insights on how Emulco simplifies the baking process while maintaining creativity and consistency.
Visitors visiting Green House Ingredient products at FHM 2025, Kuala Lumpur Convention Centre.
Legacy of Innovation and Connection
Since 2017, Green House Ingredient has been a proud exhibitor at FHM. Our continued participation reflects our commitment to innovation, collaboration, and staying connected with the evolving food industry.
This year, we proudly introduced the King of Brown Series – Speculoos Emulco, inspired by Europe’s beloved spiced cookie flavour, and our new Natural Pandan Extract, made from natural ingredients to deliver an authentic Malaysian aroma.
We extend our heartfelt thanks to everyone who visited our booth, tasted our creations, and supported our journey. Your enthusiasm continues to inspire us to create better flavours, colours, and innovations for the baking community in Malaysia and beyond.
We’re truly grateful to everyone who visited us at FHM 2025. Your passion for flavours inspires us to keep innovating. See you at the next big event!
Learn more about our Emulco flavours and how they can transform your creations here: Visit Green House Ingredients
FAQ
1. How does climate change affect the taste of food?
Climate change alters growing conditions like temperature and rainfall, which can change the balance of sugars, acids, and aromatic compounds in plants, directly impacting their final taste and aroma.
2. What is Controlled Environment Agriculture for flavours?
It is a method of growing flavour-producing plants like herbs and spices indoors, where factors like light, temperature, and water can be precisely managed to ensure a consistent and reliable crop.
3. How does Green house Flavour ensure the quality of its raw materials?
We ensure quality by working closely with our growers, diversifying our supply sources, and using biomolecular analysis to verify the flavour profile of our raw materials before processing.
4. Can you create unique Malaysian-inspired flavours?
Yes, we specialise in developing unique Malaysian-inspired flavours by leveraging the country’s diverse regional ingredients and heritage profiles. From Bentong ginger and Cameron Highlands strawberries to iconic favourites such as Musang King durian, pandan leaf, Perak white coffee, and Johor M2 pineapple, we create distinctive flavour solutions that capture authentic local taste while meeting modern application needs.