Scientists have engineered a way to grow Spirulina that produces biologically active vitamin B12 at levels comparable to beef, potentially removing one of the biggest nutritional barriers to using this microalgae as a mainstream food. The findings were recently published in Discover Food.
The research was led by Dr. Asaf Tzachor, Founder and Academic Director of the Aviram Sustainability and Climate Program at Reichman University in Israel, in collaboration with teams from Iceland, Denmark and Austria. The project used advanced biotechnology and tightly controlled light conditions to produce carbon-neutral Spirulina biomass enriched with active vitamin B12.
According to the authors, this is the first documented case of Spirulina containing biologically active B12 at nutritionally meaningful levels for humans. Until now, the algae’s B12-like compounds were considered largely unusable by the human body, limiting its potential as a substitute for animal products.
Global vitamin B12 deficiency burden
Vitamin B12 is an essential micronutrient required for red blood cell formation, DNA synthesis and proper functioning of the nervous system. Deficiency can cause anemia, fatigue and cognitive problems and, in severe cases, irreversible neurological damage, particularly in young children and pregnant women.
Researchers estimate that more than 1 billion people worldwide have low vitamin B12 levels, with the burden particularly high in low-income regions and among populations consuming little or no animal products. The recommended intake for adults is about 2.4 micrograms per day, commonly obtained from meat, dairy products and eggs.
However, producing animal-based foods at the scale required to meet global demand comes with substantial environmental costs, including greenhouse gas emissions, land use and freshwater consumption. This has intensified interest in sustainable sources of protein and micronutrients that can be produced with a smaller ecological footprint.
Fixing Spirulina’s B12 problem
Spirulina, a blue-green microalga (Arthrospira platensis), has long been promoted as a nutrient-dense food rich in protein, iron, essential fatty acids and various vitamins. It can be grown in controlled systems using relatively modest amounts of land and water, making it attractive for future food security strategies.
Its major nutritional drawback has been its vitamin B12 profile. Traditional Spirulina primarily contains pseudo-vitamin B12, a compound chemically similar to human-active B12 but not bioavailable. As a result, earlier claims that Spirulina could fully replace animal sources of B12 have been disputed by nutrition scientists.
This limitation meant that Spirulina, despite its other advantages, could not reliably address B12 deficiency in communities heavily dependent on plant-based foods. The new study directly targets this problem by changing how the algae synthesizes and accumulates the vitamin.
Harnessing light to boost nutrition
The research team evaluated a biotechnology platform developed by Iceland-based VAXA Technologies, which cultivates Spirulina in fully controlled indoor systems. Researchers examined the platform’s engineering design, energy inputs and detailed nutritional profile of the resulting biomass.
A central innovation is what the authors call photonic management, a method of precisely adjusting the quantity and quality of light used during growth. By optimizing light spectra and intensity, the system can steer Spirulina’s metabolic pathways toward producing biologically active B12 rather than predominantly inactive analogues.
The Spirulina produced under these conditions not only contained active vitamin B12 but also retained a range of bioactive compounds linked to antioxidant, anti-inflammatory and immune-supporting effects. This suggests that the algae can potentially be optimized for several nutritional targets simultaneously.
Vitamin B12 levels rival beef
Laboratory analysis showed that the photosynthetically controlled Spirulina contained 1.64 micrograms of active vitamin B12 per 100 grams of dry biomass. By comparison, beef typically provides between 0.7 and 1.5 micrograms of B12 per 100 grams, depending on the cut and production method.
Tzachor said the results demonstrate that Spirulina grown under carefully managed light conditions can achieve B12 concentrations within the same range as commonly consumed meats. This could make the algae a credible alternative to animal products for helping meet daily vitamin B12 requirements.
Importantly, the biomass is produced in a facility designed to be carbon neutral and powered primarily by renewable energy in Iceland. This gives the approach a smaller climate footprint than conventional livestock-based B12 sources, at least within the specific setting examined in the study.
Scaling up to reach millions
The researchers also modeled how the system could perform if expanded far beyond its current scale. In one scenario, they hypothesized reallocating a portion of the electricity currently used by heavy industry in Iceland to Spirulina cultivation facilities.
Under this assumption, they estimated that 277,950 tonnes of Spirulina biomass could be produced annually. Based on the concentration measured in the laboratory-grown algae, this output would contain roughly 4,555 grams of active vitamin B12 each year.
According to their calculations, that amount of B12 could provide the recommended dietary allowance for more than 13.8 million children aged 1 to 3. In more ambitious scenarios, expanded production could provide enough B12 to meet the needs of more than 26.5 million children aged 1 to 3 and over 50 million infants aged 0 to 6 months, assuming effective distribution.
From laboratory to real-world diets
The authors emphasize that these projections are theoretical and depend on major investments in infrastructure, reliable renewable power and supportive policy frameworks. The current system operates at a much smaller scale, and substantial work remains before the experimental results can translate into widely available products.
Regulatory approval, cost competitiveness and consumer acceptance will all influence whether B12-enriched Spirulina becomes a significant component of future diets. Nutrition experts will also want longer-term clinical studies confirming how effectively the algae’s B12 is absorbed and utilized by different population groups.
Nonetheless, the study illustrates how biotechnology can be used to direct microorganisms toward producing specific nutrients that are scarce or environmentally costly when sourced through conventional agriculture. Rather than relying solely on traditional strains, scientists are tailoring growth conditions to maximize compounds considered most valuable for human health.
Implications for food security and climate
If successfully scaled, photosynthetically managed Spirulina could complement existing strategies for combating micronutrient deficiencies, particularly in regions with limited access to animal products or fortified foods. It could also support plant-based and flexitarian diets by helping fill a critical nutritional gap.
From a climate perspective, producing B12 and protein from microalgae in controlled facilities could reduce pressure on land and freshwater resources compared with livestock production. The use of low-carbon energy, as demonstrated by the Icelandic model, is key to realizing the full environmental benefits.
The work aligns with the mission of the Aviram Sustainability and Climate Program at Reichman University, which was established to address growing environmental and public health challenges worldwide. The program trains students to develop solutions to climate change, resource scarcity and food, water and energy crises.
As global demand for nutrient-dense foods continues to grow, the study adds weight to the idea that carefully engineered algae could become a cornerstone of future food systems. Whether Spirulina ultimately rivals meat as a source of vitamin B12 will depend on how quickly these technologies move from controlled production systems into everyday diets.
