 Phase change materials, PCM, have been used for centuries to preserve food by storing it at low temperatures. Recently, there has been increased interest in using PCM for food preservation due to its ability to maintain temperature stability during transportation and storage. Additionally, PCM can be used to reduce energy consumption in food processing and refrigeration. This paper provides an overview of the current state of research and development in the field of PCM for food applications. It discusses the advantages of using PCM for food preservation, as well as the potential for further improvements in the technology. This article was authored by Harold Melling.