Disclosed is a method for producing a food product, the method comprising: (a) identifying a candidate frozen food product； (b) adding 2% to 8% microalgal biomass； (c) testing the resulting product for ice crystal growth or measuring the percent change in average ice crystal size to determine an amount of microalgal biomass sufficient to inhibit the formation or growth of ice crystals； and (d) producing a reformulated frozen food product comprising said amount of microalgal biomass sufficient to inhibit the formation or growth of ice crystals therein. The frozen food may be a frozen dessert and the microalgal biomass may be a biomass of Chlorella protothecoides or Prototheca moriformis.
