An exclusive bacterial product

Animals, including humans, require vitamin B₁₂ for their metabolism; plants do not. Neither animals nor plants or fungi can produce the vitamin, but special bacteria can. Animals get their B₁₂ in one of two ways: from bacteria living in their digestive system (like in ruminants, for instance), or via their food chain (like omnivores, for instance). Although humans' large intestine is colonized by B₁₂-producing bacteria, humans are not able to absorb the vitamin there. In humans, active B₁₂ absorption happens in the small intestine alone.

How much B₁₂ does the human body need?

A maximum of 2 µg of B₁₂ can be actively absorbed by the human ileum per meal, and 2 µg is also the approximate daily required amount to maintain one’s B₁₂ at a healthy level in the long run. Since a B₁₂ deficiency can lead to serious health problems – especially, megaloblastic anemia and neurological dysfunction – EU legislation recommends a daily dose of 2.5 µg of the vitamin for adults.

Go see your doctor if you suspect B₁₂ deficiency

If you suspect you have a B₁₂ deficiency, even though you are eating a balanced diet with vitamin B₁₂, your active uptake system may be dysfunctional. In this case, PANVEGA recommends that you consult your family doctor.

The less animal the less B₁₂

Animal-based food is traditionally the major natural source of B₁₂ for humans; more and more people, however, are reducing their consumption of animal-based products for health, ethical, and/or ecological reasons. Because of humans‘ special absorption system and the lack of the vitamin in plant-based food, this reduced consumption of animal-based products is putting more and more people (not just vegans, but also vegetarians, and even flexitarians) at risk of developing a B₁₂ deficiency.

Conventional B₁₂ not allowed in organic food

There are two problems that face many vegans, vegetarians, and flexitarians who wish to consume the recommended daily dose of B₁₂:

1. The majority of consumers prefer natural vitamin sources to supplements, so the idea of taking a B₁₂ pill, for example, is not very appealing to them.
2. Conventional B₁₂ is not allowed in organic-certified food products, because its production includes the use of harmful chemicals, and the use of genetically modified bacteria, which is not in compliance with organic-food legislation. This makes conventional B₁₂ unappealing to consumers who wish to eat "organic", even if no adverse health effects are to be expected from its consumption.

vitamiN’ co for vegan-organic diets

For the above mentioned reasons, PANVEGA has developed a unique B₁₂ that is allowed in both organic- and vegan-certified food products, and is allergen-free. We market it under the brand vitamiN’ co.

Natural B₁₂ by fermentation without GMO

The development of vitamiN’ co took two years and is based on an elaborate fermentation process with yeast extract as substrate and B₁₂-producing bacteria as starter culture. vitamiN’ co is produced without GMOs and is free of animal products and conform to organic legislation. vitamiN’ co is as natural as sauerkraut or vinegar and makes it possible for a plant-based diet to be healthy, complete, and without a need for conventional B₁₂ supplements.

First B₁₂ in the world for organic food

We are proud to be able to say that it is the first B₁₂ in the world to be allowed in organic-certified food products. With vitamiN’ co, PANVEGA has the first-mover advantage to conquer the global market for vegan-organic B₁₂, which has a very high market potential.

• Suggested designation for the ingredient list: Fermented Yeast Extract, inactivated
• The bacteria: The bacteria we use for the fermentation of the yeast extract have been routinely employed in food production for a very long time. They are classified as safe for use in food by the EFSA (QPS = “qualified presumption of safety” status). The strain we employ is not genetically modified (non-GMO).
• Production: The elaborate fermentation of the yeast extract with bacteria is free of animal products and takes place under the conditions necessary for optimal vitamin B₁₂ bioproduction. The resulting fermentation broth is then washed, concentrated, heat-inactivated and dried.
• Concentration: As B₁₂ concentrations in the fermentation broth can vary, we offer standard powders using organic maltodextrin as a carrier with either 2.5 µg or 100 µg of B₁₂ per gram of powder. Alternative carriers or concentrations can be discussed.
• Organoleptic properties: vitamiN’ co is a fluffy powder, ocher to brownish in color, and does not clump. It smells lightly to moderately of generic biomass and has a typical umami taste. Due to its low concentrations in the end products, the powder does usually not have any influence on the organoleptic properties of those products.

• Stability: At least 24 months at room temperature. It is heat-stable.
   
• Other properties: vitamiN’ co, its intermediates, and its starting materials are not treated with ionized radiation and are free from GMO and allergens.
• Application: vitamiN’ co is allowed in organic- and vegan-certified food products, and does not contain known allergens. It is suitable for a wide variety of uses in food products and supplements. We ourselves have tested it mostly in dry products; generally, we recommend testing B₁₂ stability, especially in moist or liquid products, before market launch.
• Technical support: PANVEGA offers free consultation to food producers who wish to use vitamiN’ co in a food product for the first time: general leads on which products qualify for enrichment with the ingredient, technical advice regarding its integration in manufacturing processes, its product-specific stability, its potential interaction with the product matrix, the interpretation of analytical results, and anything else related to vitamiN’ co.

If you are a interested in buying or testing vitamiN’ co or just want to learn more about it, please contact us here.