A systematic review to identify possible applications and barriers to the adoption of mass customization in food production

Abstract In a 4.0 industry scenario related to process integration, it becomes necessary to discuss the production of mass customized products for consumers. The companies have difficulties in implementing the strategy of mass customization (MC), especially in food processing companies, which can be explained by the lack of studies on factors that affect the success of the adoption of this strategy. As from a systematic literature review, this article aims to carry out a bibliometric analysis with the objective of investigating the possibilities of applying MC for mass customized food products, and identify barriers related to the implementation of MC. The results showed food perishability, processing difficulties, quantification of the nutritional values of the customized product and the complexity of the perception by the clients of the value added by customization as barriers to its implementation in the food sector. The results presented contribute to the identification of opportunities for new products and to the gathering of information that allows for guidance in the implementation of MC in the food sector.