In healthcare (pharmaceutical industries, laboratories, and hospitals) for temperature control and the specific transport of medicines, vaccines, and stem cells.

For temperature-controlled transport of food, pharmaceutical, and medical products, whether by air or sea catering.

The use of dry ice for cryogenic cleaning: Read the article

In performances, when in contact with warm or hot water, dry ice sublimates and produces a white fog. This solution is used to create stage effects.

For harvest, winemaking, temperature maintenance, and inerting. During harvest, dry ice is used as an antioxidant. It prevents freshly picked grapes from oxidizing during transport and storage before pressing. This process, also called inerting, is especially important when temperatures are high as it amplifies oxidation. Dry ice also allows precise temperature control of the must. When mixed with the must during winemaking, it facilitates cold maceration, resulting in a fruitier, more balanced wine with more pronounced aromas than that produced by traditional methods.

In the food and agro-food sector (restaurants, caterers, and industries) for preservation, transport, maintaining the cold chain, or ultra-fast cooling (injected during a mixing phase).

Rodent control: dry ice in stick form is used to combat rodent proliferation while remaining safe for other wildlife. Placed at the burrow entrance, it sublimates and fills the tunnel, suffocating the rodent.

For events and receptions to create special effects on buffets or in cocktails.

For cooling components to be assembled in the mechanical industry.