The most common vitamin deficiencies in plant-based diets - an R&D perspective and the design of functional foods for vegans and vegetarians

Plant-based diets offer extensive opportunities to design products with high nutritional value, but from an R&D perspective it’s crucial to manage micronutrients that tend to be lower in meat- and dairy-free patterns or require technological support. Below we discuss the most common vitamin-related risk areas in plant-based diets in the context of formulation, fortification, and raw-material selection for foods aimed at vegans and vegetarians.

B vitamins – the functional backbone of plant-based products

B vitamins – particularly B12, B2, and B6 – play central roles in energy metabolism, nervous system function, and blood formation, which makes them among the most important micronutrients when designing functional plant-based foods.

Vitamin B12 is responsible for proper DNA synthesis, red blood cell production, and nervous system function. Its deficiency directly affects oxygen transport and nerve conduction, which makes it a critical nutrient in vegan patterns. In plant-based products, the only practical route for B12 presence is fortification – most commonly in plant drinks, yogurt alternatives, desserts, breakfast cereals, and convenience products. From a technology standpoint, key considerations include heat-process stability, uniform dispersion in the matrix, and avoiding undesirable interactions with other ingredients.

Riboflavin (B2) participates in redox reactions and supports mitochondrial function, skin, and mucous membranes. Pyridoxine (B6) is involved in amino acid metabolism, neurotransmitter synthesis, and immune regulation. Almonds, mushrooms, whole grains, legumes, and fermented soy components can naturally increase these vitamins in finished products. Well-designed grain–legume blends can raise nutrient density without heavy reliance on fortification.

Vitamin D – designing effective carriers in plant-based matrices

Vitamin D regulates calcium–phosphorus balance, supports bone mineralization, and contributes to proper muscle and immune function. Increasingly, it is also discussed in the context of inflammation modulation and gene expression regulation.

In plant-based product development, vitamin D is one of the more demanding nutrients because its inclusion is largely based on fortification. Therefore, selecting the right carrier is critical – most commonly plant drinks, plant fats, margarines, and cheese/spread alternatives. For R&D teams, priorities include compatibility with the fat fraction, resistance to light and oxidation, and maintaining declared levels across the full shelf life. In well-designed products, vitamin D becomes a true functional element rather than a purely declarative addition.

Vitamin A – beta-carotene as a nutritional and technological ingredient

In plant-based foods, vitamin A is supplied mainly as beta-carotene, which the body converts to active vitamin A depending on needs. Vitamin A supports vision (especially in low light), immune function, and the integrity of skin and mucous membranes.

From an R&D perspective, beta-carotene offers strong functional potential: it can be delivered via ingredients such as carrots, pumpkin, sweet potatoes, peppers, and leafy greens – either fresh or as concentrates, powders, or extracts. The presence of plant fat in the recipe significantly increases carotenoid bioavailability. Additionally, beta-carotene can serve as a natural colorant, allowing nutritional goals to align with sensory and visual appeal.

​​Folate – a natural advantage of plant-based raw materials

Folate supports DNA synthesis, cell division, and normal blood formation. It is essential for tissue regeneration and growth-related processes, and it also contributes to homocysteine metabolism. Plant-based diets provide broad access to natural folate sources – leafy greens, legumes, broccoli, asparagus, and whole grains. From a technology standpoint, the challenge is less about sourcing and more about retention during processing. Appropriate process choices – shorter thermal steps, gentle drying, and reduced losses during milling and storage – can measurably improve the nutritional value of the final product without additional fortification.

Minimizing vitamin losses across the production process

Vitamins are involved in key metabolic pathways, so degradation during processing directly reduces a product’s functional value. Oxidation, light exposure, high temperatures, and long processing times can significantly reduce vitamin activity. For R&D teams, this means taking a holistic approach that covers raw material selection, processing parameters, vitamin forms, and packaging designed to protect the product throughout its life cycle. Only then can plant-based products truly meet vegan and vegetarian nutritional needs while also delivering on market expectations for quality, stability, and genuine functional performance.