This project from Beckmans College of Design Stockholm aims to find out how producing Agar, a jelly-like substance, obtained from edible red algae, could be used in product design. By means of innumerable tests of materials sought to clarify these characteristics and thereby to discover new uses for Agar. The experiments have been influenced by the art of cookery with numerous tests devoted to regulating ingredients, mixtures, quantities, and methods of drying the algae. The aim of the project is to present new forms of expression that develop from the natural Agar\u2019s properties. Respect for the earth\u2019s finite resources has been a central focus. To create something that can be used for as long as possible and that can be returned to the earth after use with minimum influence on the cycle of nature.