Keith Belk, PhD
Dr. Keith Belk is the Director of Eurofins’ Advanced Learning Institute and Professor and Holder of the Monfort Endowed Chair, Center for Meat Safety & Quality, Colorado State University (CSU), and as an Adjunct Professor in the Colorado School of Public Health. Previously, he served as Professor and Head of the Department of Animal Sciences at CSU. He earned B.S. and M.S. degrees from CSU, and a Ph.D. from Texas A&M University. He currently serves in a consulting role as the Director of Education for Eurofins Rapid Microbiology Laboratories, LLC. Dr. Belk is also a member of the International Committee for the National Western Stock Show, the Board of Directors for the International Stockmen’s Educational Foundation, on the Academic Advisory Committee for the Meat Institute Protein PACT, and on the technical advisory committees for Sustainable Beef, JBS, Colorado Premium Foods, and Hawkins.
Below are resources from Dr. Keith Belk:
This session explores current state and Federal efforts to define ultra-processed foods and establish related nutritional and ingredient constraints. We discuss how these evolving definitions influence product development, including new challenges surrounding ingredient selection, consumer perception, and regulatory compliance. Originally Aired on April 1, 2026
For years, protein has dominated food and beverage innovation. But as the market matures and consumers become more nutrition-savvy, a new question is emerging in product development conversations: Is fiber the next protein?
Over the past decade, non-alcoholic and alcohol-free beverages have experienced a steady rise in popularity. As this trend continues to gain momentum, it is essential for both producers and consumers to understand the relevant analytical requirements and labeling terminology. Read more for a simple explanation of labeling terms and the agencies that oversee alcoholic and non-alcoholic beverage labeling.
Discover how innovative ingredient science and data-driven formulation can reduce dairy use in bakery and snack products, cutting carbon footprints without compromising taste or texture.
The bar aisle is brimming with possibilities—and today’s consumers are more curious and discerning than ever. As expectations rise around flavor, texture, and ingredient transparency, brands have a unique chance to reimagine what a bar can be. This webinar explores the dynamic evolution of the bar category, especially protein bars, and reveals how thoughtful innovation can help your brand rise above the noise and truly connect with consumers. Originally Aired on November 5, 2025
After months of fine-tuning flavor, texture, and active ingredients, a new nutritional formula was ready for scale-up. This case study explores the successful transition from lab-scale to full-scale production—preserving product integrity across thousands of gallons.
Discover how GLP-1 medications are reshaping consumer behavior and driving innovation in food, beverage, and supplement industries , ushering in the “smaller-appetite era” of nutrition and wellness.
Explore why technical diligence is critical in food & beverage M&A. Learn how Eurofins helps private equity firms assess scalability, supply chain stability, and innovation pipelines to reduce risk and drive growth.
With the overall market movement towards "better for you" foods, many companies have already started adding new or reformulated products to their portfolios. Click to read our blog about the market action being taken and strategies companies have deployed to appeal to the Make America Healthy Again movement.
Discover how Eurofins Product Development & Innovation helps private equity firms turn promising food & beverage startups into scalable, profitable brands through technical expertise, consumer insight, and product development rigor.
