Аддитивные технологии в пищевой промышленности

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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