Revolutionizing Plant-Based Diets: Swiss Researchers Use Fermentation to Enrich Foods with Vitamin B12
In a groundbreaking growth,researchers at the ZHAW Institute for food and Beverage Innovation have unlocked a solution to one of the most significant challenges of plant-based diets: the natural absence of vitamin B12. By harnessing the power of fermentation, they have successfully enriched plant-based raw materials with this vital nutrient, paving the way for healthier and more lasting food options.
The Challenge of Vitamin B12 in Plant-Based Diets
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A plant-based diet is widely recognized for its health and environmental benefits. However, it has long faced a critical limitation: the lack of naturally occurring vitamin B12, a nutrient essential for nerve function and red blood cell production. Until now, individuals following vegan or vegetarian diets have relied on fortified foods or supplements to meet their B12 needs.
The CREATE project, led by ZHAW researchers, has addressed this gap by leveraging fermentation—a centuries-old method traditionally used for food preservation. “Fermentation can add value to food by enabling microorganisms to produce desirable substances like vitamins while breaking down undesirable components,” explains Susanne Miescher Schwenninger, a led researcher on the project.
Fermentation: A Dual-Purpose Solution
The team focused on yellow peas as a starting material, testing over 500 strains of natural microorganisms from ZHAW’s collection of 14,000.Their goal was twofold: to produce vitamin B12 and folic acid, and to break down FODMAPs—a group of carbohydrates that can cause digestive discomfort.
“We have identified microorganisms that produce the vitamins in promising quantities during the fermentation process,” says Miescher Schwenninger. The resulting product, enriched with both vitamin B12 and folic acid, eliminates the need for additional fortification. Early applications include pasta and snacks, showcasing its versatility.
Improving Digestibility with Microorganisms
Beyond vitamin production, the researchers also tackled the issue of digestibility. unprocessed legumes like yellow peas are rich in FODMAPs, which can exacerbate symptoms in individuals with conditions such as irritable bowel syndrome or chronic inflammatory bowel disease. By identifying microorganisms capable of breaking down these compounds,the team has made yellow peas more digestible.
“Our results with yellow peas were so promising that we now want to test degradation in other legumes as well,” adds miescher Schwenninger.
A Collaborative Effort for a Sustainable Future
The CREATE project is a collaboration between three ZHAW research groups—food biotechnology, food chemistry, and food technology—alongside partners like the Laboratory for Food biochemistry at ETH Zurich and the FoodTech startup Planted. Funded by the Gebert Rüf Foundation, the initiative is part of the “Microbials” funding program, which supports innovative uses of microorganisms in food production.
Key Takeaways
| Aspect | details |
|————————–|—————————————————————————–|
| Innovation | Fermentation used to enrich plant-based foods with vitamin B12 and folic acid. |
| Starting Material | yellow peas tested for vitamin production and FODMAP reduction. |
| Benefits | Improved digestibility and nutrient content in plant-based foods. |
| Applications | Suitable for pasta, snacks, and other food products. |
| Collaborators | ZHAW,ETH Zurich,Planted,and Gebert Rüf Foundation. |
This breakthrough not only enhances the nutritional profile of plant-based diets but also aligns with global efforts to promote sustainable food systems. For more details, watch the project video or visit the CREATE project page.
As the demand for plant-based options continues to grow, innovations like these are set to redefine the future of food, making it healthier, more accessible, and environmentally pleasant.
Headline:
Transforming Plant-Based Nutrition: An Interview with dr. Susanne Miescher Schwenninger on the CREATE Project’s Vitamin B12 Breakthrough
introduction:
As the global demand for plant-based diets grows, so does the need for innovative solutions to address their unique nutritional challenges. One such challenge has been the natural absence of vitamin B12. World-Today-News.com sat down with Dr. Susanne Miescher Schwenninger, a lead researcher at the ZHAW Institute for Food and Beverage Innovation, to discuss their groundbreaking CREATE project, which uses fermentation to enrich plant-based foods with this vital nutrient.
The Challenge of Vitamin B12 in Plant-Based Diets
WTN: Dr. Schwenninger, plant-based diets are widely recognized for their health and environmental benefits, but they also face a critical limitation: the absence of naturally occurring vitamin B12. Can you tell us more about this challenge?
Dr. Schwenninger: Absolutely. Vitamin B12 is essential for our bodies, supporting nerve function and red blood cell production. However, it’s not naturally present in most plant-based foods. This means that individuals following vegan or vegetarian diets need to supplement their intake, often thru fortified foods or direct supplementation. The challenge lies in creating natural, lasting, and tasty plant-based food options that contain adequate amounts of vitamin B12.
Leveraging Fermentation as a Solution
WTN: The CREATE project seems to address this challenge by harnessing the power of fermentation. How does this process work to add value to plant-based foods?
Dr. Schwenninger: Fermentation is an ancient technique that has been used for centuries to preserve food and enhance its nutritional content. In the context of the CREATE project, we’re using it to enable microorganisms to produce desirable substances, such as vitamins, while breaking down undesirable components. By fermenting yellow peas with specific microbial strains, we’ve been able to naturally enrich the plant-based material with both vitamin B12 and folic acid, another essential nutrient.
A Dual-Purpose Solution: Nutrient Enrichment and Improved Digestibility
WTN: That’s remarkable. Not only are you addressing the vitamin B12 issue, but you’ve also mentioned that fermentation can improve the digestibility of foods.Can you tell us more about this dual-purpose aspect of your work?
Dr. Schwenninger: Indeed, the benefits of fermentation extend beyond nutrient enrichment. Some plants, like legumes, can cause digestive discomfort due to their high FODMAP content. by fermenting these plants with specific microorganisms, we’ve been able to break down these FODMAPs, making the food more digestible. In our case, we’ve successfully improved the digestibility of yellow peas while also enrichment them with vital nutrients.
Versatile Applications and Collaborative Efforts
WTN: That’s a significant achievement. How do you plan to apply these findings, and who have you been working with on this project?
Dr. Schwenninger: We’ve seen promising results with yellow peas, so we’re exploring their use in various food products, such as pasta and snacks. We’re also looking to test this approach with othre legumes. The CREATE project is a collaborative effort between several research groups at ZHAW, and also partners like the Laboratory for Food Biochemistry at ETH Zurich and the FoodTech startup Planted. We’ve been lucky to receive funding from the Gebert Rüf Foundation, which has been instrumental in bringing this innovative project to life.
Looking Ahead: Revolutionizing Plant-Based Diets
WTN: Dr. Schwenninger, your work is not only significant from a nutritional standpoint but also aligns with global efforts to promote sustainable food systems. What do you hope to achieve in the future?
Dr. schwenninger: I believe we’re at a pivotal moment in the history of food innovation.Plant-based diets are growing in popularity, and it’s our duty to ensure they’re not only appetizing but also nutritious and sustainable. Our goal is to contribute to the progress of a more inclusive and environmentally pleasant food system, one enriched and digestible plant-based food at a time.
We thank Dr. Susanne Miescher schwenninger for sharing her insights and her work on the CREATE project. To learn more about their ongoing research, visit the CREATE project page.
