As interest in sustainable and plant-based nutrition continues to rise, one question remains challenging: where do we get reliable, natural sources of vitamin B12? Traditionally found in animal products, B12 is essential for human health—yet it’s largely absent from most plant foods. Our latest research brings exciting news: Ulva fenestrata, commonly known as sea lettuce, could be a game-changer.
In this study, we examined both the whole seaweed and a newly developed protein-rich ingredient derived from sea lettuce. Using advanced analysis, we were able to confirm the presence of nutritionally beneficial, bioactive vitamin B12.
What makes sea lettuce truly stand out is its B12 content compared to other seaweeds. While dulse (Palmaria) and sugar kelp (Saccharina) have often been discussed as potential sources, they don’t quite meet the threshold for a nutritional B12 claim under European Union guidelines. Sea lettuce, on the other hand, does.
We also explored how different processing and storage methods affect B12 levels. The results were promising. Soaking the seaweed preserved nearly all of the B12, and even after blanching (which reduced B12 by about 45%), the remaining levels were still high enough to qualify for an EU nutritional claim. Impressively, storing the seaweed in the dark at room temperature for nearly five months had minimal impact on its vitamin B12 content.
One of the most striking findings was the concentration of B12 in the extracted protein ingredient. When moisture is normalized, this plant-based protein contains 29 times more vitamin B12 than cooked beef. For those looking to reduce animal product consumption without compromising on essential nutrients, this is a significant breakthrough.
Our research suggests that sea lettuce can offer more than just protein or fiber—it has real potential as a natural, sustainable source of vitamin B12. Whether used as a whole food, in culinary applications, or as a functional ingredient in formulated products, Ulva fenestrata is poised to play a major role in the future of nutrition.
Sophie Steinhagen - Seaweed Research 
Our latest research has unveiled that Ulva fenestrata, commonly known as sea lettuce, is not only a sustainable source of plant-based protein but also exceptionally rich in biologically active vitamin B12—a nutrient typically scarce in plant-based foods. Our research entitled “Sea lettuce (Ulva fenestrata) as a rich source of cobalamin (vitamin B12) – both as processed whole biomass and as an extracted protein ingredient” was published in Food Chemistry and is available with open access.
As interest in sustainable and plant-based nutrition continues to rise, one question remains challenging: where do we get reliable, natural sources of vitamin B12? Traditionally found in animal products, B12 is essential for human health—yet it’s largely absent from most plant foods. Our latest research brings exciting news: Ulva fenestrata, commonly known as sea lettuce, could be a game-changer.
In this study, we examined both the whole seaweed and a newly developed protein-rich ingredient derived from sea lettuce. Using advanced analysis, we were able to confirm the presence of nutritionally beneficial, bioactive vitamin B12.
What makes sea lettuce truly stand out is its B12 content compared to other seaweeds. While dulse (Palmaria) and sugar kelp (Saccharina) have often been discussed as potential sources, they don’t quite meet the threshold for a nutritional B12 claim under European Union guidelines. Sea lettuce, on the other hand, does.
We also explored how different processing and storage methods affect B12 levels. The results were promising. Soaking the seaweed preserved nearly all of the B12, and even after blanching (which reduced B12 by about 45%), the remaining levels were still high enough to qualify for an EU nutritional claim. Impressively, storing the seaweed in the dark at room temperature for nearly five months had minimal impact on its vitamin B12 content.
One of the most striking findings was the concentration of B12 in the extracted protein ingredient. When moisture is normalized, this plant-based protein contains 29 times more vitamin B12 than cooked beef. For those looking to reduce animal product consumption without compromising on essential nutrients, this is a significant breakthrough.
Our research suggests that sea lettuce can offer more than just protein or fiber—it has real potential as a natural, sustainable source of vitamin B12. Whether used as a whole food, in culinary applications, or as a functional ingredient in formulated products, Ulva fenestrata is poised to play a major role in the future of nutrition.
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