Antifreeze　peptides　are　a　class　of　small　proteins　or　protein　hydrolysates　that　can　protect　the　organism　from　harm　when　it　is　frozen　or　sub-frozen.　Antifreeze　peptides　have　attracted　great　research　interest　in　recent　years　because　of　their　incomparable　advantages　over　traditional　commercial　cryoprotectants　and　natural　antifreeze　proteins.　This　paper　reviews　the　current　status　of　research　on　antifreeze　peptides　with　a　focus　on　their　properties,　characteristics,　mechanisms　of　action　and　applications　in　the　food　industry.　Furthermore,　some　prospects　for　the　future　development　and　applications　of　antifreeze　peptides　are　discussed.　©　2019,　China　Food　Publishing　Company.　All　right　reserved.