A modified form of Spirulina could provide a more sustainable and biologically active source of vitamin B12, according to new scientific research that may reshape future approaches to nutrition and food production.
The study, published in Discover Food, was led by Dr. Asaf Tzachor of Reichman University in collaboration with researchers from Iceland, Denmark, and Austria. It examined a specially cultivated version of Spirulina grown under controlled light conditions in advanced photobioreactors.
Unlike conventional Spirulina, which contains a non-usable form of vitamin B12, the modified version was found to produce the active form of the vitamin that the human body can absorb and use. Researchers say this is the first time true bioactive vitamin B12 has been successfully produced in Spirulina.
Vitamin B12 is essential for nerve function, red blood cell formation, and DNA production, yet deficiency remains widespread globally, affecting over a billion people. Most natural sources come from animal products such as meat and dairy, which are also linked to significant environmental impacts including greenhouse gas emissions and land use.
The study highlights that traditional Spirulina, while rich in nutrients such as protein and iron, has limited usefulness as a B12 source because it mainly contains a non-bioavailable “pseudo” form of the vitamin. The new method changes that by influencing the algae’s metabolism without genetic modification.
Researchers reported that the modified Spirulina produced vitamin B12 levels comparable to beef and remained stable over several months of cultivation. They also noted that the system is carbon-neutral and suitable for large-scale production, particularly in countries using renewable energy.
If scaled, the technology could potentially supply enough vitamin B12 to meet the needs of millions of children globally, offering a more sustainable alternative to traditional animal-based sources.
The findings suggest a possible shift in how essential nutrients like vitamin B12 could be produced in the future, combining biotechnology with sustainable food systems.
