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.摘要：在与流程集成相关的工业4.0场景中，面向消费者的大规模定制产品生产已成为亟待探讨的重要议题。各类企业在落地大规模定制（Mass Customization, MC）战略时均存在诸多困难，其中食品加工企业的实施障碍尤为显著，这一现状的核心成因在于，当前学界尚未针对影响该战略采纳成功率的相关因素展开充分研究。本文依托系统文献综述开展研究，旨在通过文献计量分析，探究大规模定制在食品定制产品中的应用可行性，并明确该战略落地实施过程中的各类阻碍因素。研究结果显示，食品易腐性、加工工艺难题、定制化产品的营养价值量化困难，以及消费者对定制化增值价值的感知复杂度，均为该战略在食品行业落地的核心阻碍。本研究成果既有助于挖掘新产品开发机遇，也可为食品行业推行大规模定制战略提供可供实践参考的信息支撑。