Overview
Galactic has over 30 years of experience as a manufacturer of lactic acid and lactates. The company produces natural antimicrobials and ingredients through fermentation of sugar and non-GMO microorganisms for food and non-food producers. Galactic operates a Research and Development department with expertise in fermentation, analytical sciences, application, and new product development, with teams spanning Belgium, China, and the United States.
Key people
In the news
- In two weeks, we will be at THE FOOD TECH Summit & Expo in Mexico City, running from September 30 to October 1 at Centro Banamex. Rather than just talking about natural protection for food, we are bringing a tasting session to booth 200, so you can experience our solutions in real applications, including our latest innovation, Galimax Flavor V-100 pearls, a novelty dry vinegar with an amplitude of benefits. Our R&D Corporate Manager, Pieter Van der Weeën, will be on site alongside our sales team, Allan Espinosa Gómez, Ricardo
- In the past couple of weeks, our Galactic colleagues teamed up with our local partners in Asia again! During the Innovation Days in Thailand, Malaysia, and Korea, we actively introduced our powerful anti-microbial solutions GALIMAX DIACE N-47, GALIMAX ACE N-50 and GALIMAX DAN, as well as natural clean label solutions like natural basil flavor and vinegars to help local food manufacturers improve shelf-life, stability and in the end reduce food waste. All this while maintaining product quality and performance. GALACTIC's
- Feliz Día de la Independencia, México! 🇲🇽 Mexican cuisine has long relied on natural preservation know how, from pickling chiles and vegetables in vinegar to fermenting corn for products like pozol. Long before "clean label" became an industry term, these techniques were already balancing flavor, tradition, and food safety. That same spirit, using natural science to protect what people love to eat, is exactly what drives us at Galactic every day. Thank you to our partners and clients in Mexico for your trust and collaboration.
- Join Héloïse de Wilde on a mini seminar next week at FI Asia in Indonesia, to explore the science behind microbial control and to discover smarter ways to protect what the world eats!
- Happy Independence Day, Brazil! 🇧🇷 A few weeks ago, part of our team was in São Paulo for Fi South America, and it was easy to see why Brazil's food and beverage industry gets so much attention. There is real energy here, and a lot of the ideas shaping the industry globally start in this market. Our team here has a front row seat to that momentum, working closely with local food producers to bring natural, effective protection to the products that matter most to them. It is a market we are proud to be part of, and a team we are
- Climate change is a complex topic, and understanding it well is the first step toward doing something about it, at least this is what we believe at Galactic🌍 So, after our ESG team completed their training, we took it one step further and held our first Climate Fresk workshop at the Galactic Innovation Center. The Climate Fresk is a collaborative workshop designed to help participants understand the science behind climate change, connect the dots between its causes and consequences, and think together about what action can look
- Fun fact; Moldova has one of the richest fermentation traditions in the world, with a winemaking heritage that goes back thousands of years. What many people do not realize is that malolactic fermentation, the process that softens a wine's acidity and rounds out its flavor, relies on the same lactic acid bacteria that sit at the heart of our own expertise. It feels fitting, then, that Galactic has a team in Moldova 😉 working every day to bring natural protection to food using science that this country has trusted for
- 𝐖𝐡𝐚𝐭’𝐬 𝐜𝐨𝐨𝐤𝐢𝐧𝐠 𝐢𝐧 𝐭𝐡𝐞 𝐥𝐚𝐛? 𝐄𝐩𝐢𝐬𝐨𝐝𝐞 𝟒 🍽️ Few days ago, our lab was running mayonnaise production. A good moment to look at why this everyday product is demanding to secure microbiologically, and why summer raises the stakes even further. ☀️ Between May and August, warmer weather shifts consumer habits toward cold meals, crudités, and grilled meats. Mayonnaise becomes a daily staple in this context: a table sauce, a binder for composed salads, a companion to BBQ season. But demand rises exactly when the
Something wrong or missing? Send an update. Fixed within 24 hours.