Clean label foods have gained a lot of attention because it satisfies consumers' interest in minimally processed foods with minimal ingredients and no artificial additives. The growing concern about food quality has stimulated the integration of ice slurry technology in food processing. An ice slurry is a two-phase system colding medium composed of ice crystals, liquid water and some additives. Ice slurry with ice fraction of 5%-30% was 5-6 times than that of conventional chilled water under the same conditions. The appearance of the food is less likely to be damaged by the ice slurry while also being able to cool down quickly compared to traditional ice preservation methods. It further extends the shelf life of food products. The purpose of this review is to provide an understanding and practical suggestions for the application of ice slurry in the food industry. The methods of producing ice slurry and their advantages and disadvantages are reviewed, and the current applications and heat and mass transfer characteristics of ice slurry in the food industry are also discussed. Finally, the current challenges and prospects for ice slurry production and application were pointed out.