Researchers Cultivate Spirulina with Active Vitamin B12 Levels Comparable to Beef

On August 30, 2026, a research team led by Dr. Asaf Tzachor at Reichman University, in collaboration with institutions from Iceland, Denmark, and Austria, announced a development in nutritional science. They successfully cultivated Spirulina algae that produce biologically active vitamin B12 at levels of 1.64 µg per 100 grams. This achievement matches or exceeds the vitamin B12 content typically found in beef, potentially addressing a nutritional gap for over a billion people worldwide estimated to have low levels of this micronutrient. The findings, published in the journal Discover Food, mark a step in the search for sustainable nutritional solutions.

Vitamin B12 is essential for several bodily functions, including the maintenance of the nervous system and the formation of red blood cells. Traditionally, meat and dairy products have served as the primary sources of the vitamin. While the recommended daily intake is 2.4 µg, producing enough animal-based food to meet global demand presents significant environmental challenges. Spirulina, a blue-green algae, has long been recognized for its nutrient density and low environmental impact. However, previous strains contained mostly pseudo-vitamin B12, which is not bioavailable to humans. This limitation has prevented the algae from being a reliable alternative for those seeking to increase their intake without consuming animal products.

To overcome these limitations, the research team employed advanced biotechnology, specifically focusing on photonic management to modify light conditions during cultivation. This approach prompted the Spirulina to produce biologically active vitamin B12. The researchers utilized a biotechnology platform developed by VAXA Technologies in Iceland to examine engineering designs, energy inputs, and nutritional outputs. The result was a carbon-neutral Spirulina biomass rich in active vitamin B12 and other bioactive compounds that offer antioxidant, anti-inflammatory, and immune-boosting properties.

The implications of this research extend to large-scale health initiatives. If production of this enhanced Spirulina is scaled up, it could address vitamin B12 deficiency across broad populations. The researchers estimated that reallocating electricity currently used by heavy industries in Iceland could support the annual production of 277,950 tonnes of Spirulina biomass. This volume would yield approximately 4555 grams of active vitamin B12 annually, an amount sufficient to meet the recommended dietary allowance for over 13.8 million children aged 1-3. In larger production scenarios, the yield could supply enough B12 for more than 50 million children aged 0-6 months.

Expanding this technology could provide an alternative to traditional sources of vitamin B12, potentially reducing the reliance on meat and dairy production. The research highlights how biotechnology can be used to modify the nutritional profiles of rapidly growing food sources. While these findings represent a step toward sustainable nutrient sources, further research and larger-scale production will be necessary to integrate this technology into existing food systems. The collaboration between Reichman University and the Aviram Sustainability and Climate Program illustrates the role of interdisciplinary efforts in addressing global nutritional challenges.