Freeze concentration of foods using ice-nucleation active bacteria was reviewed. It indicated that bacterial ice nuclei can not only increase the freezing point, but also shorten the freezing time of the treated foods. Furthermore, larger ice crystals can be made during the freezing. It suggested that this bacteria should be applied to freeze concentration of foods to obtain a concentrated product for efficient freezing and retaining its original flavor. This paper reviewed the ice-made mechanism, preliminary treatments, freezing efficiency, freezing texture and applications of ice-nucleation active bacteria in freeze concentration of foods. Finally, it looked ahead the prospects of this technique in the future.