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Carbon dioxide is one of the most important chemical compounds of human, animal, and plant lives, and environmental health. Because of several desirable characteristics of carbon dioxide in gas, solid, liquid, and supercritical states such as inertness, non-explosiveness, non-corrosiveness, high volatility, cooling ability, and low-cost, carbon dioxide is being used in a variety of applications in food and processing industries. Applications of carbon dioxide in preserving fruits, vegetables, meats, food grains, and liquid foods; inactivating microorganisms; and extracting oils, flavors, colors, and chemicals are discussed. Carbon dioxide as high pressure gas and supercritical fluid would find a niche in food and processing industries in the future especially in applications involving non-thermal sterilization and supercritical extraction.