. >> t algae comfrom an aquafarm o the norwean north sea coast, where viva maris works with local fishermen. they know the sea like no one else and are perfely equippe to harst the algae. the company uses two types of microalgae, red and brown, and one type omicoalgae. they're a. all they need is a clean, oxygen-rich sea to flourish, up to 2 meters in four to five months. the harvesters must be careful t to damage the roots. then the algae will rapidly grow back again. e harvest ually yiel arou 5,000 kil. viva mis producesausages a this factory once a week. keep it vegan, production starts at 6:00 am, before any animal meat has touched the machines. the founr believeshat new alteatives forausages an other foods we love could help reduce overconsumption of meat and sh. algae the perfect ingredie, and not on for saages. >> then we have bio-shots, which also give the body a lot of vitamin and pu algae, li the red >> thendulse algae.-shots, it can be eaten straight, as a salt substitute. or it n be deep-fried. then it tastes like bacon, a bacon substitute foregans. >> algae sausages are more ex