A team of researchers has bioengineered Spirulina, a blue-green algae, to produce biologically active vitamin B12. The advance offers a carbon-neutral alternative to traditional meat and dairy as major B12 sources. The study, featured in Discover Food, is led by Dr. Asaf Tzachor of Reichman University with international partners from Iceland, Denmark, and Austria. The project builds on a biotechnology system developed by VAXA Technologies in Iceland, enabling Spirulina to generate nutrient-rich biomass with B12 levels comparable to beef.
Vitamin B12 deficiency affects more than a billion people worldwide, impairing nerve function and cognitive health. Conventional production of B12 relies on resource-intensive animal farming, highlighting the environmental benefits of plant-based sources. Spirulina has long been praised for nutrition, but until now researchers could not confirm a bioavailable form of B12. This breakthrough marks the first detection of active vitamin B12 in Spirulina, offering a sustainable path to address deficiency.
The science uses controlled light exposure to stimulate B12 production in Spirulina, while also enhancing other bioactive compounds with antioxidant, anti-inflammatory, and immune-supporting properties. Early results show Spirulina with a nutrient profile comparable to animal products, delivering about 1.64 micrograms of B12 per 100 grams, versus beef’s typical 0.7–1.5 micrograms per 100 grams.
Thailand’s rich algae biodiversity and commitment to environmental stewardship position the country to benefit from this innovation. Biotechnological approaches like this could support sustainable agriculture and improve food security by reducing reliance on imports of meat and dairy. Thailand has long leveraged its agricultural strength to lead in seafood and rice exports, and this technology could align with national goals for eco-friendly food systems.
Looking ahead, scaling bioengineered Spirulina could elevate global nutrition, particularly for children, without expanding livestock farming. If adopted widely, the technology could transform dietary patterns and reduce ecological costs while meeting broad nutritional needs. Thailand could become a hub for large-scale Spirulina production, supporting healthier diets and greener farming practices.
For Thai audiences, plant-based innovations such as bioengineered Spirulina offer practical steps toward healthier living. Supporting research, and fostering collaborations between public bodies and private firms, can accelerate development. Exploring product ideas that incorporate Spirulina may diversify Thai cuisines, boost nutrition, and create economic opportunities in the food sector.
This development signals a future where science, health, and sustainability converge in Thailand and beyond. It embodies a thoughtful approach to improving nutrition without compromising the environment.