Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 4320: The Use of Industry 4.0 and 5.0 Technologies in the Transformation of Food Services: An Integrative Review
Foods doi: 10.3390/foods14244320
Authors:
Regiana Cantarelli da Silva
Lívia Bacharini Lima
Emanuele Batistela dos Santos
Rita de Cássia Akutsu

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.