Cloud chambers work on the same principles as bubble chambers, only they are based on supersaturated vapor rather than superheated liquid.
Some beverage products such as ales and stouts, e.g. Guinness, rely on this effect to produce the 'head' on the surface of the poured product.
Recent research has found modern dolomite formation under anaerobic conditions in supersaturated saline lagoons along the Rio de Janeiro coast of Brazil, namely, Lagoa Vermelha and Brejo do Espinho.