Numerous fields would be able to benefit from the protection of tissue damage by freezing.  Businesses are currently investigating the use of these proteins in:
* Increasing freeze tolerance of crop plants and extending the harvest season in cooler climates
* Improving farm fish production in cooler climates
* Lengthening shelf life of frozen foods
* Improving cryosurgery
* Enhancing preservation of tissues for transplant or transfusion in medicine
* Therapy for hypothermia
* Human Cryopreservation (Cryonics)
Unilever has obtained UK, US, EU, Mexico, China, Philippines, Australia and New Zealand approval to use a genetically modified yeast to produce antifreeze proteins from fish for use in ice cream production. They are labeled "ISP" or ice structuring protein on the label, instead of AFP or antifreeze protein.