**4. Impact of recrystallization**

Ice recrystallization is particularly problematic in the areas of frozen foods and cryopre‐ servation of biological samples (cells, tissues etc.). Freezing of foods is a well-established process as it helps decrease the rates of deterioration. In the last 30 years, the frozen food industry has taken significant steps to improve the freezing and storage process of vari‐ ous food products, recognizing that all frozen food products have a finite shelf. [47] Changes in texture, taste and overall quality of a frozen food product are a direct result of the ice recrystallization process. It is well established that ice morphology is an impor‐ tant factor in determining food texture and quality. For example, ice cream containing small ice crystals has better texture and taste. [48]

In medicine, cryostorage is an important process to preserve biological materials or precious cell types such as stem cells (or other progenitors) as well as red blood cells. However, as with any cold storage practice, ice recrystallization remains a major problem and is a significant cause of cellular damage and cell death. [49,50] Section 7.1 of this chapter provides a detailed discussion on the role of ice recrystallization in cryo-injury however, to address these problems effective inhibitors of ice recrystallization are urgently required. Naturally occurring biological antifreezes are very effective inhibitors of ice recrystallization. Biological antifreezes (BAs) are peptides or glycopeptides typically found in organisms inhabiting sub-zero environments. The biological purpose of these compounds is to prevent the seeding of ice crystals *in vivo* and prevent cryoinjury and death.
