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:
In today’s food, dietary supplement, and beverage industry, ensuring accurate sugar content in products is more important than ever. With increasing consumer awareness about nutrition and stricter regulatory requirements, companies must verify and control the levels of sugars present in their products. Sugar testing plays a vital role in maintaining product quality, meeting labeling regulations, and supporting claims such as “low sugar,” “no added sugar,” and “zero sugar.” This blog explores the different types of sugars and sweetener alternatives and considerations when submitting products for testing.
Sugar reduction is a growing priority in product development as consumers seek to address concerns related to sugar consumption. Removing sugar from a formulation presents several challenges beyond just replacing its sweetness. This article walks through considerations that must be made for a successful sugar reduction strategy.
This blog will focus on clarifying a less familiar cousin of the well-established sugar – the sugar alcohol.
