Hohenheim’s VegVit project targets natural vitamin B12 in plant-based meat and cheese alternatives

Plant-based sausage and cheese alternatives have typically contained only very low levels of vitamin B12, a nutrient essential for human health. Researchers at the University of Hohenheim have now launched a project to address this limitation by enabling the natural formation of the vitamin directly within plant-based foods.

• Researchers at the University of Hohenheim and KU Leuven have launched the VegVit project to develop fermented plant-based sausage and cheese alternatives containing naturally produced vitamin B12.

• The project has focused on using Propionibacterium freudenreichii to generate bioavailable vitamin B12 directly within products under realistic processing conditions.

• VegVit has received €500,908 (US$541,000) in funding from the German Federal Ministry for Economic Affairs and Energy under the Industrial Collective Research program.

The VegVit project, led by Professors Jochen Weiss and Herbert Schmidt at the University of Hohenheim in Germany, has explored how fermentation with specific microorganisms could be used to generate B vitamins, particularly vitamin B12, in plant-based products in a natural and bioavailable form.

Vegan meat and cheese alternatives have gained traction in recent years, but their nutritional profiles have often fallen short in key areas. Vitamin B12 is one of the most notable gaps, as it is naturally found almost exclusively in animal-derived foods. As a result, individuals following fully plant-based diets have typically relied on supplements to meet their nutritional needs.

The issue extends beyond dietary preference. Individuals with reduced vitamin B12 absorption, including those experiencing chronic heartburn and taking proton pump inhibitors, have also been identified as at risk of deficiency.

The VegVit project has built on findings from two earlier research initiatives, with the aim of developing fermented plant-based raw sausage and cheese analogs that deliver not only on taste and texture but also contribute meaningfully to vitamin B12 intake.

Central to the approach has been the use of the bacterium Propionibacterium freudenreichii. This microorganism is capable of producing vitamin B12 in quantities considered nutritionally relevant and in a form that is readily bioavailable to humans. The process allows the vitamin to be generated directly within the food product, rather than added through external fortification.

Researchers have focused on establishing formulations and processing methods that support consistent vitamin B production under conditions that reflect real-world manufacturing environments. This has involved evaluating multiple variables, including the selection of bacterial strains, the composition of plant-based raw materials, and process parameters such as temperature and fermentation duration.

One area of particular interest has been the co-cultivation of Propionibacterium freudenreichii with lactic acid bacteria. Certain strains of lactic acid bacteria have been shown to support vitamin formation while also contributing to acidification and flavor development in fermented foods. This dual functionality has made them a promising component of the overall production strategy.

The project has been designed with industry application in mind. Small and medium-sized enterprises, as well as larger manufacturers producing vegan and vegetarian meat and cheese alternatives, have been identified as key beneficiaries of the research. Suppliers of plant-based proteins and fats, along with producers of starter cultures, may also find value in the outcomes.

VegVit has received a total of €500,908 (US$541,000) in funding, with €251,061 (US$271,000) allocated to the Department of Food Material Science and €249,847 (US$270,000) to the Department of Food Microbiology and Hygiene at the University of Hohenheim. The project has been funded by the German Federal Ministry for Economic Affairs and Energy as part of the Industrial Collective Research program, with project management by DLR in Bonn and coordination by the Research Association of the German Food Industry.

Running from November 1, 2025 to October 31, 2027, the initiative has brought together expertise from the University of Hohenheim and KU Leuven in Belgium to address one of the more persistent nutritional challenges associated with plant-based foods.