{"id":110087,"date":"2026-07-05T00:24:49","date_gmt":"2026-07-04T22:24:49","guid":{"rendered":"https:\/\/www.infokuryr.cz\/n\/?p=110087"},"modified":"2026-07-04T09:25:14","modified_gmt":"2026-07-04T07:25:14","slug":"setrne-ke-klimatu-bila-klobasa-je-nyni-k-dispozici-s-moucnymi-cervy","status":"publish","type":"post","link":"https:\/\/www.infokuryr.cz\/n\/2026\/07\/05\/setrne-ke-klimatu-bila-klobasa-je-nyni-k-dispozici-s-moucnymi-cervy\/","title":{"rendered":"\u201e\u0160etrn\u00e9 ke klimatu\u201c: B\u00edl\u00e1 klob\u00e1sa je nyn\u00ed k dispozici s mou\u010dn\u00fdmi \u010dervy"},"content":{"rendered":"<div id=\"fb-root\"><\/div>\n<p><strong><span dir=\"auto\">Tradi\u010dn\u00ed b\u00edl\u00e1 klob\u00e1sa nen\u00ed dostate\u010dn\u011b \u0161etrn\u00e1 ke klimatu. V\u00fdzkumn\u00edci z Univerzity v Bayreuthu to cht\u011bj\u00ed zm\u011bnit: v sou\u010dasn\u00e9 dob\u011b vyv\u00edjej\u00ed b\u00edlou klob\u00e1su vyrobenou z hmyz\u00ed mouky. Kdo pot\u0159ebuje maso, kdy\u017e m\u016f\u017ee j\u00edst mou\u010dn\u00e9 \u010dervy?<\/span><\/strong><\/p>\n<p><span dir=\"auto\">Na Fakult\u011b biologick\u00fdch v\u011bd Univerzity v Bayreuthu pracuj\u00ed v\u011bdci na \u201eklimaticky \u0161etrn\u011bj\u0161\u00edch alternativ\u00e1ch ke konven\u010dn\u00edm masn\u00fdm v\u00fdrobk\u016fm\u201c. V sou\u010dasn\u00e9 dob\u011b se \u201eoptimalizuje\u201c bavorsk\u00fd obl\u00edben\u00fd pokrm \u2013 Wei\u00dfwurst (b\u00edl\u00e1 klob\u00e1sa): ni\u017e\u0161\u00ed obsah tuku, vy\u0161\u0161\u00ed obsah b\u00edlkovin, m\u00e9n\u011b masa. Kouzelnou novou ingredienc\u00ed jsou pr\u00e1\u0161kov\u00e9 mou\u010dn\u00e9 \u010dervy.<\/span><\/p>\n<p><span dir=\"auto\">M\u00edsto b\u00edl\u00e9 klob\u00e1sy skon\u010d\u00edte s \u0161edou klob\u00e1sou.\u00a0<\/span><a href=\"https:\/\/www.br.de\/nachrichten\/bayern\/uni-bayreuth-entwickelt-weisswurst-mit-insektenmehl,VMKO4lb\"><span dir=\"auto\">BR24<\/span><\/a><span dir=\"auto\">\u00a0ji popisuje jako klob\u00e1su s \u201e\u0161edav\u00fdm leskem\u201c. Konzistence je v\u0161ak velmi podobn\u00e1, trv\u00e1 na sv\u00e9m jeden student v dan\u00e9 zpr\u00e1v\u011b. Tak\u00e9 skv\u011ble chutn\u00e1, tvrd\u00ed jeden z testovan\u00fdch subjekt\u016f, proto\u017ee v\u0161ichni v\u011bd\u00ed, \u017ee je \u201ezdrav\u011bj\u0161\u00ed\u201c.<\/span><\/p>\n<p><span dir=\"auto\">Zpr\u00e1va v\u0161ak kriticky poznamen\u00e1v\u00e1, \u017ee p\u0159ijet\u00ed hmyzu v potravin\u00e1ch je n\u00edzk\u00e9. Hmyz\u00ed farmy se obvykle dost\u00e1vaj\u00ed na tituln\u00ed str\u00e1nky novin kv\u016fli hygienick\u00fdm nedostatk\u016fm nebo proto, \u017ee zkrachuj\u00ed (nebo oboj\u00ed). Ne proto, \u017ee by byznys vzkv\u00e9tal d\u00edky humbuku kolem hmyzu. Tento greenwashingov\u00fd humbuk u\u017e d\u00e1vno vyprchal.<\/span><\/p>\n<p><span dir=\"auto\">Na univerzit\u011b byla reakce znateln\u011b nespokojen\u00e1. \u201eZa 50 let nebudeme schopni z hlediska udr\u017eitelnosti nakrmit sv\u011btovou populaci stejn\u00fdm zp\u016fsobem jako nyn\u00ed,\u201c informuje \u010dten\u00e1\u0159e nutri\u010dn\u00ed specialista a biochemik. \u201eProto je tato transformace potravinov\u00e9ho syst\u00e9mu nezastaviteln\u00e1. Pot\u0159ebujeme ji a ot\u00e1zkou je, jak k n\u00ed dojde \u2013 i v na\u0161ich mysl\u00edch.\u201c<\/span><\/p>\n<p><span dir=\"auto\">Levicov\u011b orientovan\u00e9 univerzity nejsou zn\u00e1m\u00e9 sv\u00fdm realismem. \u201ePravd\u011bpodobn\u011b to n\u011bjakou dobu potrv\u00e1, ne\u017e se hybridn\u00ed \u0159e\u0161en\u00ed skute\u010dn\u011b dostane na bavorsk\u00e9 tal\u00ed\u0159e,\u201c uvedl ve\u0159ejnopr\u00e1vn\u00ed vys\u00edlac\u00ed stanice. Zda by lid\u00e9 v N\u011bmecku mimo levicov\u00e9 instituce ochotn\u011b jedli larvy, brouky a \u010dervy jen proto, \u017ee se jin\u00e9 druhy tak piln\u011b rozmno\u017euj\u00ed, je jist\u011b diskutabiln\u00ed.<\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-1185\" src=\"http:\/\/www.infokuryr.cz\/n\/wp-content\/uploads\/2021\/04\/kuryr-podpis.png\" alt=\"\" width=\"84\" height=\"24\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tradi\u010dn\u00ed b\u00edl\u00e1 klob\u00e1sa nen\u00ed dostate\u010dn\u011b \u0161etrn\u00e1 ke klimatu. V\u00fdzkumn\u00edci z Univerzity v Bayreuthu to cht\u011bj\u00ed&#8230;<\/p>\n","protected":false},"author":2,"featured_media":110088,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[2555,8985,84,750],"_links":{"self":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts\/110087"}],"collection":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/comments?post=110087"}],"version-history":[{"count":0,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts\/110087\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/media\/110088"}],"wp:attachment":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/media?parent=110087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/categories?post=110087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/tags?post=110087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}