A low-impact spirulina with more active vitamin B12 than beef emerges from new cultivation research

A low-impact cultivation method yields spirulina with bioavailable vitamin B12

According to НВ — Техно: The global rise of plant-based eating makes this discovery timely, since common spirulina carries a pseudovitamin form that humans cannot use. A team led by Dr. Asaf Tzachor at Reichman University, working with partners in Iceland, Denmark, and Austria, has developed an environmentally friendly way to grow spirulina that contains truly active vitamin B12. Published in the journal Discover Food, the study reports a carbon-neutral biomass delivering 1.64 micrograms of active B12 per 100 grams-a level above the 0.7–1.5 micrograms found in beef.

Why B12 matters and what the new research changes

B12 is essential for red blood cell production and a healthy nervous system, and over one billion people worldwide are currently deficient in it. The recommended daily allowance is 2.4 micrograms. Earlier forms of spirulina were largely made up of pseudovitamin B12, a version the human body cannot absorb, which cast doubt on their usefulness as a B12 source. In a pilot trial on VAXA Technologies' biotech platform in Iceland, the scientists stimulated production of the active form by using photon-based control and carefully manipulated lighting conditions.

If a portion of Iceland's industrial electricity were redirected, the process could yield as much as 277,950 tonnes of spirulina biomass annually. That harvest would contain roughly 4,555 grams of active B12-enough to cover the daily requirement of more than 13.8 million children aged 1 to 3. Under more ambitious expansion scenarios, tens of millions of people could be supplied with this vitamin, easing pressure on the environment while improving public health.

This new cultivation method could carry considerable social and ecological weight, especially in the global effort to combat B12 deficiency.

As consumers turn increasingly to plant-derived nutrition, innovations like this stand out as a way to support healthy diets while reducing environmental impact. The technique could mark a major step toward food security and better health outcomes around the world.

This innovative approach to spirulina cultivation not only addresses vitamin B12 deficiencies but also aligns with the growing trend of sustainable food sources. As researchers explore new ways to combine sustainability and nutrition, similar advancements are being made in other areas, such as food production from recycled materials. For instance, the development of cookies made from recycled plastic and plant waste showcases the potential of eco-friendly innovations in the food industry.