VegVit

Why this project?

Vitamin B12 is a key micronutrient required for many essential metabolic functions. In contrast to animal-based foods such as meat or dairy-based products, plant-based foods lack Vit B12, posing a problem for consumers on mainly plant-based diets. Microorganisms such as e.g. Propionibacterium freudenreichii are able to synthesize substantial amounts of B12, given the right environmental conditions and substrates. However, food science research on this topic has been scarce, especially when it comes to fermenting novel matrices such as plant-based dairy or meat product analogues; products that are explicitly designed to replace their Vit B12 rich animal-based counterparts.

Research approach and expected results

In this collaborative project (TETRA-cornet), the participating research groups from KU Leven (MTSP & LFT), Belgium and the University of Hohenheim, Germany aim at testing three different hypothesis to solve the above stated problem: 

• Foodgrade starter cultures can be developed that generate high levels of Vit B12 under appropriate conditions while maintaining or improving key food matrix quality attributes such as texture, taste and appearance in model system. 
• By first fermenting raw materials such as plant protein extrudates or protein suspension, Vit B12 enriched ingredients can be produced, that in a second step can be converted into high quality analogues with enhanced B12 levels. 
• By adding suitable starter cultures during the manufacturing process to ingredients mixes, Vit B12 can be generated in situ via a co-fermentation process in target product matrices. Depending on the nature of the matrix (homogeneous or heterogeneous structure, composition, pH, aw) one approach may be more advantageous than the other. 

The targeted food matrices include fermented plant-based meat and dairy analogs. The project aims to assess the impact of fermentation on the food matrix, with a particular focus on vitamin B12 content and its bio-accessibility in both ingredients and final product matrices. Additionally, it addresses the critical issue of process and storage stability of this micronutrient.

Target group

Producers of vegan dairy and/or meat alternatives, suppliers of starter cultures, and suppliers of ingredients such as extrudates, plant based proteins, etc.

Project partners

• KU Leuven MTSP (Meat Technology and Science of Protein-rich Foods), 
• KU Leuven LFT (Laboratory of Food Technology), 
• University of Hohenheim FMS (Food Material Science), 
• University of Hohenheim FMH (Food Microbiology and Hygiene), 
• Forschungskreis der Ernährungsindustrie e.V. (FEI), 
• Flanders’ FOOD.

Keen to join?

The project started on 1 September 2025 and runs until 31 August 2027 (project duration: 2 years). Are you interested? Participation in the project’s advisory group is still possible. For more information, please contact Myriam Loeffler.

Participation fee and terms and conditions

Participation in the project requires a financial contribution. For more information please contact Myriam Loeffler.