ReviewFoods (Basel, Switzerland)2025
The Use of Industry 4.0 and 5.0 Technologies in the Transformation of Food Services: An Integrative Review.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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0 citing papers in PubMed.
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Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Industry 5.0 involves the integration of advanced technologies, collaboration between humans and intelligent machines, resilience and sustainability, all of which are essential for the advancement of the food services industry. This analysis reviews the scientific literature on Industries 4.0 and 5.0 technologies, whether experimental or implemented, focused on producing large meals in food service. The review has been conducted through a systematic search, covering aspects from consumer ordering and the cooking process to distribution while considering management, quality control, and sustainability. A total of thirty-one articles, published between 2006 and 2025, were selected, with the majority focusing on Industry 5.0 (71%) and a significant proportion on testing phases (77.4%). In the context of Food Service Perspectives, the emphasis has been placed on customer service (32.3%), highlighting the use of Artificial Intelligence (AI)-powered robots for serving customers and AI for service personalization. Sustainability has also received attention (29%), focusing on AI and machine learning (ML) applications aimed at waste reduction. In management (22.6%), AI has been applied to optimize production schedules, enhance menu engineering, and improve overall management. Big Data (BD) and ML were utilized for sales analysis, while Blockchain technology was employed for traceability. Cooking innovations (9.7%) centered on automation, particularly the use of collaborative robots (cobots). For Quality Control (6.4%), AI, along with the Internet of Things (IoT) and Cloud Computing, has been used to monitor the physical aspects of food. The study underscores the importance of strategic investments in technology to optimize processes and resources, personalize services, and ensure food quality, thereby promoting balance and sustainability.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.