COMPETITIVENESS OF ADDITIVE TECHNOLOGIES IN THE FOOD INDUSTRY: OPPORTUNITIES AND OBSTACLES

UDC 334.021.1

 

Grintsevich Lyubov’ Vladimirovna – PhD (Economics), Associate Professor, Assistant Professor, the Department of Economics and Management of Innovative Projects in Industry. Belarusian National Technical University (65, Nezavisimosti Ave., 220013, Minsk, Republic of Belarus). E-mail: grinyaya@mail.ru

Shevchenko Natalia Vladimirovna – Senior Lecturer, the Department of Cross-cultural Professional Communication. Belarusian National Technical University (65, Nezavisimosti Ave., 220013, Minsk, Republic of Belarus). E-mail: n.shevchenko2010@mail.ru

 

DOI: https://doi.org/ 10.52065/2520-6877-2023-274-2-13 (In Russian).

 

Key words: additive : technologies, food industry, application possibilities, market entry barriers, competitiveness.

 

For citation: Grintsevich L. V., Shevchenko N. V. Competitiveness of additive technologies in the food industry: opportunities and obstacles. Proceedings of BSTU, issue 5, Economics and Management, 2023, no. 2 (274), pp. 95–104. DOI: 10.52065/2520-6877-2023-274-2-13 (In Russian).

 

Abstract

Despite the fact that additive technologies are a promising innovative direction and have great potential for implementation in various industries, they are slowly gaining market share. A lot of works are devoted to the research of 3D-printing technologies which consider the peculiarities of this innovation application, the development of new materials, options and the effects of use. However, there is practically no assessment of the competitiveness of additive technologies and the research of the obstacles that arise for their widespread use hasn’t been conducted. Therefore, the questions of rationality and the effectiveness of additive technologies implementation remain open. The article considers the strengths of additive technologies, trends and the features of their application in the food industry, analyzes the possibilities of 3D-printing for various types of products, based on the latest scientific developments. The authors of the article also assessed the barriers for food 3D printers to enter the consumer market, offered the recommendations to speed up the process of their implementation. These recommendations may provide the basis for additive technologies positioning in the food industry and the basis for increasing their competitiveness.

 

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10.07.2023