foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-3-316-323foodsyst-865Research ArticleСтатьиThe role of technological innovations in ensuring sustainable development of the food industryРоль технологических инноваций в обеспечении устойчивого развития пищевой промышленностиhttps://orcid.org/0000-0001-7287-3511ПетрунинаИ. В.PetruninaI. V.

Петрунина Ирина Всеволодовна — старший научный сотрудник, Центр «Экономико-аналитических исследований и  информационных технологий»

109316, Москва, ул. Талалихина, 26

Irina V.  Petrunina, Senior Researcher, Center of Economic and Analytical Research and Information Technologies

26, Talalikhin str., 109316, Moscow

i.petrunina@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.ruhttps://orcid.org/0000-0002-2152-620XКузлякинаЮ. А.KuzlyakinaYu. A.

Кузлякина Юлия Александровна — кандидат технических наук, главный научный сотрудник, Отдел «Технического регулирования»

109316, Москва, ул. Талалихина, 26

Yulya A. Kuzlyakina, Candidate of Technical Sciences, Chief Researcher, Department of Technical Regulation and Food Safety Systems

26, Talalikhin str., 109316, Moscow

yu.kuzlyakina@fncps.ruhttps://orcid.org/0000-0003-1634-1486ЗамулаВ. С.ZamulaV. S.

Замула Валентина Станиславовна — кандидат технических наук, ведущий инженер, Отдел «Технического регулирования»

109316, г. Москва, ул. Талалихина, 26

Valentina S. Zamula, Candidate of Technical Sciences, Lead Engineer, Department of Technical Regulation and Food Safety Systems

26, Talalikhin str., 109316, Moscow

v.zamula@fncps.ruФедеральный научный центр пищевых систем им. В. М. ГорбатоваРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation20251610202583316323Copyright © Petrunina I.V., Gorbunova N.A., Kuzlyakina Y.A., Zamula V.S., 20252025Петрунина И.В., Горбунова Н.А., Кузлякина Ю.А., Замула В.С.Petrunina I.V., Gorbunova N.A., Kuzlyakina Y.A., Zamula V.S.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/865

This article reviews the issues of applying various types of innovations in the food industry which innovations have been developed in order to maintain the required scope of food supply to population along with observing the environmental standards and rules. It is noted that achieving sustainable development of the food industry based on innovative approaches is a complex task that requires focusing efforts on several fields of activity. Attention is drawn to a number of challenges in the agricultural sector that have arisen due to the natural resources depletion, environmental pollution and due to other factors. These include, in particular, the presence of a systemic issue of interaction between agricultural business and science due to insufficient funding allocated for scientific research in the innovations field of and various approaches to the methods of their results evaluation. The current state of the economy does not allow any longer for further intensification of food production by traditional methods. Accordingly, the importance of those innovative projects finding is increasing, as their implementation will not only strengthen the financial well-being of the food products producers, but will also ensure high quality of food products. Commercial success dramatically depends on the real consideration of the consumers’ demands, based on the increased requirements for not only ensuring high quality of the manufactured food products, but also their safety for public health. This article analyzes parameters and indicators which evidence the degree of innovative activity in the food industrial enterprises, and analyzes information on actual expenses in various areas of innovative activities. Some forms of state support for innovation in the Russian Federation are summarized, including review of legislative regulation of this field of activity.

В статье рассмотрены вопросы применения в пищевой промышленности различных типов инноваций, разрабатываемых с целью сохранения необходимого уровня продовольственного обеспечения населения при одновременном соблюдении экологических норм и правил. При этом отмечено, что достижение устойчивого развития пищевой промышленности на основе инновационных подходов является сложной задачей, требующей концентрации усилий на нескольких направлениях деятельности. Обращено внимание на ряд проблем в  аграрном секторе, обусловленных истощением природных ресурсов, загрязнением окружающей среды и другими неблагоприятными факторами. Среди них — системная проблема взаимодействия аграрного бизнеса и науки, связанная с недостаточным финансированием научных исследований в сфере инноваций и расхождениями в подходах к оценке их результатов. В современных экономических условиях дальнейшая интенсификация производства продуктов питания традиционными методами становится затруднительной. Это усиливает потребность в инновационных решениях, способных обеспечить высокое качество продукции и укрепить финансовое положение производителей. Коммерческий успех также в существенной степени зависит от реального учета запросов потребителей, исходя из возросших требований к обеспечению не только качества выпускаемой продукции, но и к ее безопасности для здоровья населения. В исследовании проанализированы показатели инновационной активности предприятий пищевой промышленности и структура расходов на различные направления инновационной деятельности. Рассмотрены основные формы государственной поддержки инноваций в Российской Федерации, включая ключевые аспекты законодательного регулирования данной сферы.

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