New PCR method ensures authenticity of insect-based ingredients in aquafeeds

Responsible Seafood Advocate

Researchers develop a PCR method to detect mealworm and black soldier fly DNA in aquafeeds, enhancing product authenticity and traceability

black soldier fly larvae meal
A team of researchers from Portugal has developed a real-time PCR method that can detect the mealworm and the black soldier fly – two key species commonly used in aquafeeds. Photo by Beatriz Moisset (CC BY-SA 4.0, https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons).

A team of researchers from Portugal’s Interdisciplinary Centre for Marine and Environmental Research (CIIMAR) has developed a real-time PCR method that can detect the mealworm and the black soldier fly – two key species commonly used in aquafeeds.

The new method is highly sensitive, with the ability to identify very low levels of DNA from these species, even in complex processed products like aquaculture feeds or protein hydrolysates. It can detect as little as 0.24 percent of these species in the tested products, making sure the product is authentic, even when it’s been processed.

As concerns about food safety, seafood fraud and illegal, unreported, and unregulated (IUU) fishing continue to grow, enhancing seafood traceability and transparency has become a top priority within the seafood industry. This has led to a push to verify the authenticity of insect-based ingredients. This new method ensures transparency and quality, as well as supports sustainability by verifying ingredients come from legitimate sources.

As concerns about food safety, seafood fraud and illegal, unreported, and unregulated (IUU) fishing rise, improving seafood traceability and transparency has become a priority in the seafood industry. This has sparked efforts to verify the authenticity of insect-based ingredients. CIIMAR’s new method ensures transparency and quality as well as promotes sustainability by confirming ingredients come from legitimate sources.

Read about the study here.

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