Does "ice-cold filtering" have additional value for a beer? Some German pilsner beers have and "ice-cold filtered" ("eiskalt gefiltert") line on their bottle labels. Is there any difference (regarding the taste first of all) between "normal" filtering and the ice-cold filtering of beer?
It suggests that the filtering is somehow better.  But really it's Marketing - conjuring the mental image of a delicious cold frosty beer.

The base idea is that proteins &amp; yeasts in the beer (which cause haze) will clump together because of the cold - with the implication that somehow this provides better filtering.

The truth of it is that no beer is filtered at non-cold temperatures.

Filtering can make a very "bright" beer - that is, it is clear.  Filtering is done with different technologies, and down to different levels.  Some beer styles are not filtered at all (e.g. German Hefeweizens - cloudy wheat beers) as are many craft beers, whereas others are filtered to the point where just about all particulates - including yeasts and suspended proteins are removed.

Traditionally, lagered beers had a long time for the yeast etc. to settle out, thus producing an quite bright beer without filtering.  Many home brewers use this technique too.

Filtering can remove a lot of flavour from the beverage, but it does increase shelf-stability and product longevity.