With traditional farming practices coming under growing scrutiny, the call for sustainable foods has pushed the search for protein substitutes - with algae being in the focus for many researchers. While insect-based products seem to be on the fore-run, algae still seems to lack behind; maybe due to its strong color and taste. But scientists are working hard on neutralizing color and taste to allow inclusion into everyday products and diet plans.This will raise interesting questions about IP protection, in particular plant variety protection for algae, which differs significantly across the world. While in some jurisdictions algae can be protected under the local plant variety rights, in others this is not - at least not yet - the case. A topic to be closely followed!