We ensure this by choosing the right types of algae. The algae need to be shredded and dried in order to achieve a material that is solid, offers a certain amount of flexibility, and also forms an oil and water barrier. Different algae have different properties including barrier properties that are also suitable for food contact. We only use algae that naturally grow in Europe. We don’t want to have to use a long supply chain from Asia or introduce foreign species. Domestic species offer good functionality and do not endanger the local eco system.