foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-3-450-468foodsyst-864Research ArticleСтатьиAdditive manufacturing in the food industryАддитивные технологии в пищевой промышленностиhttps://orcid.org/0000-0002-8313-4105НикитинаМ. А.NikitinaM. A.

Никитина Марина Александровна — доктор технических наук, доцент, ведущий научный сотрудник, руководитель направления Информационные технологии Центра «Экономико-аналитических исследований и информационных технологий»

109316, Москва, ул. Талалихина, 26

Marina A. Nikitina, Doctor of Technical Sciences, Docent, Leading Scientific Worker, Head of the Direction of Information Technologies of the Center of Economic and Analytical Research and Information Technologies

26, Talalikhin str., 109316, Moscow

m.nikitina@fncps.ruhttps://orcid.org/0000-0003-4249-9316ГорбуноваН. А.GorbunovaN. A.

Горбунова Наталья Анатольевна — кандидат технических наук, ученый секретарь

109316, Москва, ул. Талалихина, 26

Nataliya A. Gorbunova, Candidate of Technical Sciences, Scientific Secretary

26, Talalikhin str., 109316, Moscow

n.gorbunova@fncps.ruФедеральный научный центр пищевых систем им. В. М. ГорбатоваРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation20251610202583450468Copyright © Nikitina M.A., Gorbunova N.A., 20252025Никитина М.А., Горбунова Н.А.Nikitina M.A., Gorbunova N.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/864

3D‑printing, also known as additive manufacturing, is a technology that is used to produce objects through the layer-by-layer printing process based on digital models. It is employed in the food industry to personify nutrition, optimize the supply chains and extend a range of available products. Moreover, it has been shown that this technology helps solve global tasks including a reduction of food waste due to the optimization of technological processes and rational use of raw materials, including by introducing recovered nutritional substances from by-products of agro-industrial production into printed food products. The paper examines advantages and risks of additive manufacturing, key trends and peculiarities of their use in the food industry, as well as the current state of the world market of 3D technologies. Possibilities of 3D printing of various types of products based on the latest scientific developments are analyzed, problems of printing meat products and their analogs are examined, and prospects of using 3D printing to personify nutrition with account for consumers’ requirements and preferences are discussed. Obstacles for launching 3D food printers and technologies on the consumer market were assessed. The authors analyzed properties of initial materials (food inks) that exert a significant impact on food products printed on a 3D printer, especially their mechanical strength and viscosity, which affect accuracy and formability of printed products. It has been shown that the method of mixing functional components and materials for printing has a high potential for tailoring functional foods according to needs of various consumer groups. Furthermore, methods for assessment of the efficiency of 3D food printing are summarized and an effect of 3D printing on achieving Sustainable Development Goals is determined.

3D-печать, также известная как аддитивное производство, представляет собой технологию, которая используется для изготовления объектов с помощью послойной печати на основе цифровых моделей. Она применяется в пищевой промышленности для персонализации питания, оптимизации цепочек поставок и  расширения ассортимента доступных продуктов. Кроме того, показано, что эта технология помогает решать глобальные задачи, включая сокращение пищевых отходов за счет оптимизации технологических процессов и рационального использования сырья, в том числе через включение восстановленных питательных веществ из побочных продуктов агропромышленного производства в печатные продукты питания. В статье рассмотрены сильные стороны и риски применения аддитивных технологий, ключевые тренды и  особенности их применения в  пищевой промышленности, а также современное состояние мирового рынка 3D‑технологий. Проанализированы возможности 3D‑печати различных видов продуктов на основе последних научных разработок, рассмотрены проблемы печати мясных продуктов и их аналогов, а также перспективы использования 3D‑печати для персонализации питания с учетом требований и  предпочтений потребителей. В  статье оценили препятствия для выхода пищевых 3D‑принтеров и технологий на потребительский рынок. Проанализированы свойства исходных материалов (пищевые чернила), оказывающих значительное влияние на пищевые продукты, напечатанные на 3D‑принтере, особенно на их механическую прочность и вязкость, которые влияют на точность и формуемость напечатанных продуктов. Показано, что метод смешивания функциональных компонентов и материалов для печати имеет высокий потенциал для индивидуальной настройки функциональных продуктов питания под потребности разных групп потребителей. Кроме того, в данной работе обобщены методы оценки эффективности 3D‑печати пищевых продуктов и определено влияние 3D‑печати на достижение «Целей устойчивого развития».

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The authors declare that there are no conflicts of interest present.