A new scientific breakthrough shows Spirulina can be bioengineered to produce biologically active vitamin B12, a nutrient previously limited to animal-based foods. The study, led by Dr. Asaf Tzachor of Reichman University and supported by Discover Food, involves a collaboration with researchers from Iceland, Denmark, and Austria. They cultivated a photonic process that yields a photosynthetically controlled Spirulina biomass rich in active vitamin B12, offering a carbon-neutral, plant-based source with levels comparable to beef.
Vitamin B12 deficiency affects more than a billion people worldwide. The nutrient is essential at about 2.4 micrograms daily, yet traditional sources rely on meat and dairy, which come with environmental costs. The new Spirulina approach presents a sustainable alternative that could lessen reliance on livestock farming while addressing micronutrient gaps.
Historically, Spirulina’s B12 content was mainly in inactive forms not readily used by the human body. The breakthrough lies in a photonic method developed with Icelandic partners that adjusts light conditions to enhance the algae’s content of active vitamin B12, along with beneficial antioxidants and anti-inflammatory compounds.
Dr. Tzachor emphasized the potential of photosynthetically controlled Spirulina to support sustainable nutrition, noting its promise as a practical alternative to animal-derived foods. The research also explored scalable production, with projections suggesting that Iceland could produce substantial Spirulina biomass annually, capable of meeting the vitamin B12 needs of many children if adopted widely.
For Thailand, this development aligns with national goals of sustainable food systems and nutrient security. A plant-based, bioengineered Spirulina could reduce imported meat and dairy needs while tackling micronutrient deficiencies. It also supports Thailand’s emphasis on sustainable agriculture and the sufficiency economy model, which values resilience and self-reliance.
Thai nutrition researchers and policymakers can view this as a pathway to strengthen public health and environmental stewardship. As production methods advance, Southeast Asian nations may lead in adopting nutrient-rich, eco-friendly food sources that support both health outcomes and climate goals.
In practical terms for Thai readers, the takeaway is the potential to incorporate Spirulina into everyday diets as a nutrient-dense, sustainable option. Encouraging local farms and biotechnologies to explore Spirulina-based products could bolster health initiatives and ecological sustainability. Collaboration among researchers, government agencies, and industry will be essential to realize this innovation’s benefits.
For those seeking involvement, national health and agricultural institutions advocate renewable food sources and sustainable eating practices. Supporting such initiatives can contribute to healthier communities and a more resilient food system.