{"id":186929,"date":"2026-08-21T10:41:13","date_gmt":"2026-08-21T10:41:13","guid":{"rendered":"https:\/\/www.europesays.com\/cz\/186929\/"},"modified":"2026-08-21T10:41:13","modified_gmt":"2026-08-21T10:41:13","slug":"ceske-syrovatky-je-hodne-vyroba-zadaneho-proteinu-je-ale-v-nedohlednu","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/cz\/186929\/","title":{"rendered":"\u010cesk\u00e9 syrov\u00e1tky je hodn\u011b, v\u00fdroba \u017e\u00e1dan\u00e9ho proteinu je ale v\u00a0nedohlednu"},"content":{"rendered":"

Popt\u00e1vka po potravin\u00e1ch s\u00a0vysok\u00fdm obsahem b\u00edlkovin, tedy protein\u016f, roste a\u00a0s n\u00edm i\u00a0spot\u0159eba syrov\u00e1tkov\u00fdch koncentr\u00e1t\u016f ze kter\u00fdch se vyr\u00e1b\u00ed. Z\u00a0diety d\u0159\u00edve propagovan\u00e9 nad\u0161enci do fitness se stal glob\u00e1ln\u00ed trend. Potraviny s\u00a0vy\u0161\u0161\u00edm obsahem b\u00edlkovin tak lid\u00e9 v\u00a0dne\u0161n\u00ed dob\u011b \u010dasto za\u0159azuj\u00ed do sv\u00fdch j\u00eddeln\u00ed\u010dk\u016f, p\u0159esto\u017ee se sportu nev\u011bnuj\u00ed.<\/p>\n

Vysok\u00fd z\u00e1jem o\u00a0b\u00edlkoviny, na v\u00fdrobc\u00edch sp\u00ed\u0161e ozna\u010dovan\u00e9 jako protein, tedy tla\u010d\u00ed vzh\u016fru ceny z\u00e1kladn\u00ed suroviny, kter\u00e1 je pro v\u00fdrobu popul\u00e1rn\u00edch produkt\u016f kl\u00ed\u010dov\u00e1. \u201eCena suroviny v\u00a0leto\u0161n\u00edm roce vzrostla b\u011bhem n\u011bkolika m\u011bs\u00edc\u016f na dvojn\u00e1sobek. Za r\u016fstem stoj\u00ed p\u0159edev\u0161\u00edm rostouc\u00ed glob\u00e1ln\u00ed popt\u00e1vka,\u201c komentuje v\u00fdvoj trhu se syrov\u00e1tkou nap\u0159\u00edklad Tom\u00e1\u0161 Novotn\u00fd za \u010desk\u00e9ho v\u00fdrobca sportovn\u00edch v\u00fd\u017eivov\u00fdch dopl\u0148k\u016f a\u00a0potravin Vilgain.<\/p>\n

Syrov\u00e1tka je \u017elutozelen\u00e1 tekutina, kter\u00e1 zbyde po sra\u017een\u00ed ml\u00e9ka p\u0159i v\u00fdrob\u011b s\u00fdr\u016f nebo tvarohu. Obsahuje vodu, ml\u00e9\u010dn\u00fd cukr (lakt\u00f3zu), miner\u00e1ly a\u00a0pr\u00e1v\u011b vysoce kvalitn\u00ed syrov\u00e1tkov\u00fd protein (b\u00edlkovinu).<\/p>\n

Syrov\u00e1tkov\u00e9 koncentr\u00e1ty, kter\u00e9 mohou \u010ce\u0161i po\u0159\u00eddit v\u00a0tuzemsk\u00fdch obchodech, ale poch\u00e1z\u00ed ze zahrani\u010d\u00ed. V\u00a0\u010cesku toti\u017e zat\u00edm technologie na jejich n\u00e1ro\u010dnou v\u00fdrobu chyb\u00ed, osloven\u00e9 spole\u010dnosti v\u00a0podstat\u011b ani o\u00a0zaveden\u00ed vlastn\u00ed produkce neuva\u017euj\u00ed. Jde p\u0159itom o\u00a0postup, kter\u00fd m\u016f\u017ee vlastn\u011b z\u00a0ml\u00e9\u010dn\u00e9ho odpadu vyrobit vysoce cen\u011bnou surovinu.<\/p>\n

Vzhledem k\u00a0vysok\u00e9 popt\u00e1vce po sportovn\u00ed v\u00fd\u017eiv\u011b proto Novotn\u00fd i\u00a0n\u011bkte\u0159\u00ed dal\u0161\u00ed v\u00fdrobci neo\u010dek\u00e1v\u00e1, \u017ee by se cena syrov\u00e1tky vr\u00e1tila v\u00a0bl\u00edzk\u00e9 dob\u011b k\u00a0lo\u0148sk\u00fdm hladin\u00e1m. \u201eDopad se postupn\u011b projevuje v\u00a0pen\u011b\u017eence. Syrov\u00e1tkov\u00fd protein je nejdra\u017e\u0161\u00ed v\u00a0historii, a\u00a0pokud glob\u00e1ln\u00ed popt\u00e1vka nepolev\u00ed, vysok\u00e9 ceny na \u010desk\u00e9m trhu p\u0159etrvaj\u00ed,\u201c uvedl ji\u017e d\u0159\u00edve mluv\u010d\u00ed Potravin\u00e1\u0159sk\u00e9 komory Marek Zem\u00e1nek.<\/p>\n

Syrov\u00e1tky by zat\u00edm v\u00a0Evrop\u011b m\u011bl b\u00fdt dostatek, probl\u00e9m je sp\u00ed\u0161e s\u00a0chyb\u011bj\u00edc\u00edmi kapacitami na jej\u00ed zpracov\u00e1n\u00ed. Glob\u00e1ln\u00ed obliba protein\u016f podporuj\u00ed i\u00a0soci\u00e1ln\u00ed s\u00edt\u011b nebo rostouc\u00ed po\u010det u\u017eivatel\u016f l\u00e9k\u016f na hubnut\u00ed. T\u011bm se toti\u017e doporu\u010duje zv\u00fd\u0161it p\u0159\u00edjem b\u00edlkovin proto, aby se p\u0159i hubnut\u00ed p\u0159ede\u0161lo \u00fabytku svalov\u00e9 hmoty.<\/p>\n

Pro\u010d syrov\u00e1tka?<\/p>\n

V\u00fdhodou ml\u00e9\u010dn\u00e9 syrov\u00e1tky je jej\u00ed slo\u017een\u00ed. Oproti rostlinn\u00fdm alternativ\u00e1m toti\u017e obsahuje v\u0161ech dev\u011bt esenci\u00e1ln\u00edch aminokyselin, kter\u00e9 lidsk\u00e9 t\u011blo pot\u0159ebuje k\u00a0v\u00fdrob\u011b svalov\u00e9 hmoty, ale neum\u00ed si je samo vyrobit. B\u00edlkoviny se daj\u00ed z\u00edsk\u00e1vat i\u00a0z rostlinn\u00fdch zdroj\u016f jako je hr\u00e1ch nebo s\u00f3ja, nejroz\u0161\u00ed\u0159en\u011bj\u0161\u00edm je ale pr\u00e1v\u011b ten syrov\u00e1tkov\u00fd, tedy \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu. <\/p>\n

Syrov\u00e1tka vznik\u00e1 v\u00a0tekut\u00e9 form\u011b jako vedlej\u0161\u00ed produkt p\u0159i v\u00fdrob\u011b dal\u0161\u00edch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f a\u00a0m\u00e1 lehce na\u017eloutlou barvu. Rozd\u011bluje se se pak na sladkou a\u00a0kyselou podle druhu zpracov\u00e1n\u00ed. Kysel\u00e1 vznik\u00e1 p\u0159edev\u0161\u00edm z\u00a0v\u00fdroby tvaroh\u016f a\u00a0sladk\u00e1 p\u0159i v\u00fdrob\u011b s\u00fdr\u016f. \u201eSyrov\u00e1tka je cenn\u00fd vedlej\u0161\u00ed produkt, kter\u00fd vznik\u00e1 po koagulaci (sr\u00e1\u017een\u00ed) ml\u00e9ka sy\u0159idlem p\u0159i v\u00fdrob\u011b s\u00fdr\u016f a\u00a0je zdrojem cenn\u00fdch l\u00e1tek pro lidskou v\u00fd\u017eivu,\u201c popisuje vznik syrov\u00e1tky Iveta Klojdov\u00e1, vedouc\u00ed \u00dastavu ml\u00e9ka, tuk\u016f a\u00a0kosmetiky V\u0160CHT Praha.<\/p>\n

\u010cesk\u00e1 produkce syrov\u00e1tky<\/p>\n

Podle p\u0159edsedy \u010ceskomoravsk\u00e9ho svazu ml\u00e9k\u00e1rensk\u00e9ho Ji\u0159\u00edho Kop\u00e1\u010dka se v\u00a0\u010cesku loni vyprodukovalo 190\u00a0tis\u00edc tun s\u00fdr\u016f a\u00a0tvaroh\u016f a\u00a0s nimi spole\u010dn\u011b asi 2000\u00a0tis\u00edc tun syrov\u00e1tky. \u201eZ tohoto mno\u017estv\u00ed jsme pak syrov\u00e1tku zpracovali su\u0161en\u00edm na pr\u00e1\u0161ek v\u00a0objemu 35\u00a0tis\u00edc tun, co\u017e je nejb\u011b\u017en\u011bj\u0161\u00ed zp\u016fsob jej\u00edho zpracov\u00e1n\u00ed v\u00a0\u010cR, nebo ji zahustili v\u00a0celkov\u00e9m objemu 56\u00a0tis\u00edc tun,\u201c pokra\u010duje. Vyzdvihuje, \u017ee syrov\u00e1tka byla v\u00a0minulosti pova\u017eovan\u00e1 sp\u00ed\u0161e za \u201eodpad\u201c, dnes jde ale o\u00a0cennou surovinu, kter\u00e1 se mimo potravin\u00e1\u0159stv\u00ed pou\u017e\u00edv\u00e1 tak\u00e9 v\u00a0kosmetice nebo zem\u011bd\u011blstv\u00ed.<\/p>\n

Zahu\u0161t\u011bn\u00e1 zhruba 64procentn\u00ed syrov\u00e1tka je ur\u010den\u00e1 k\u00a0dal\u0161\u00edmu zpracov\u00e1n\u00ed a\u00a0z \u010ceska pak \u010dasto m\u00ed\u0159\u00ed nap\u0159\u00edklad do N\u011bmecka, Nizozemska nebo Francie, kde se ve specializovan\u00fdch velkoz\u00e1vodech zpracov\u00e1v\u00e1. Su\u0161en\u00e1 syrov\u00e1tka se pak nej\u010dast\u011bji pou\u017e\u00edv\u00e1 v\u00a0pek\u00e1renstv\u00ed nebo p\u0159i v\u00fdrob\u011b krmn\u00fdch sm\u011bs\u00ed, a\u00a0tak\u00e9 se odsud \u010d\u00e1ste\u010dn\u011b vyv\u00e1\u017e\u00ed do zahrani\u010d\u00ed. Kysel\u00e1 syrov\u00e1tka, kter\u00e9 se podle Kop\u00e1\u010dka u\u00a0n\u00e1s loni vyprodukovalo asi 500\u00a0tis\u00edc tun, se p\u0159edev\u0161\u00edm vyu\u017e\u00edv\u00e1 v\u00a0su\u0161en\u00e9 form\u011b jako krmivo pro zv\u00ed\u0159ata.<\/p>\n

Nap\u0159\u00edklad spole\u010dnost Madeta podle \u0159editelky z\u00e1vodu v\u00a0Plan\u00e9 nad Lu\u017enic\u00ed vyprodukuje 600\u00a0a\u017e 650\u00a0tis\u00edc litr\u016f sladk\u00e9 syrov\u00e1tky denn\u011b. Ta od nich putuje jak k\u00a0\u010desk\u00fdm, tak i\u00a0k zahrani\u010dn\u00edm zpracovatel\u016fm a\u00a0popt\u00e1vka se podle n\u00ed zvy\u0161uje. Spole\u010dnost ale v\u00a0sou\u010dasn\u00e9 dob\u011b nem\u00e1 pro v\u00fdrobu syrov\u00e1tkov\u00fdch koncentr\u00e1t\u016f technologii.<\/p>\n

Mezi dal\u0161\u00ed v\u00fdznamn\u00e9 producenty syrov\u00e1tky u\u00a0n\u00e1s pat\u0159\u00ed tak\u00e9 Ml\u00e9k\u00e1rna Klatovy, kter\u00e1 je sou\u010d\u00e1st\u00ed nadn\u00e1rodn\u00ed spole\u010dnosti Lactalis Group a\u00a0je z\u00e1rove\u0148 nejv\u011bt\u0161\u00edm v\u00fdrobcem mozzarelly (zna\u010dky Galbani) v\u00a0\u010cesku a\u00a0st\u0159edn\u00ed Evrop\u011b. <\/p>\n

\u201eO zaveden\u00ed vlastn\u00ed linky na v\u00fdrobu vysoce koncentrovan\u00fdch protein\u016f v\u00a0sou\u010dasn\u00e9 dob\u011b neuva\u017eujeme. Hlavn\u00edm d\u016fvodem je na\u0161e byznysov\u00e1 strategie\u00a0\u2013 prim\u00e1rn\u011b se zam\u011b\u0159ujeme na zcela jin\u00fd v\u00fdrobn\u00ed segment,\u201c \u0159\u00edk\u00e1 \u0159editel Ml\u00e9k\u00e1rny Klatovy Marek Hofmann s\u00a0t\u00edm, \u017ee je pro n\u011b kl\u00ed\u010dov\u00e1 v\u00fdroba s\u00fdr\u016f. \u201eV z\u00e1vislosti na aktu\u00e1ln\u00edm objemu v\u00fdroby vyprodukujeme v\u00a0pr\u016fm\u011bru p\u0159ibli\u017en\u011b 300\u00a0a\u017e 330\u00a0tis\u00edc litr\u016f tekut\u00e9 syrov\u00e1tky denn\u011b, kter\u00e1 obsahuje zhruba \u0161est\u00a0procent su\u0161iny,\u201c vysv\u011btluje. Syrov\u00e1tku podle jeho slov v\u00fdhradn\u011b prod\u00e1vaj\u00ed do zahrani\u010d\u00ed.<\/p>\n

<\/a>Pro\u010d nem\u00e1me koncentr\u00e1ty?<\/p>\n

K v\u00fdrob\u011b vysokoprocentn\u00edch koncentr\u00e1t\u016f, kter\u00e9 se daj\u00ed po\u0159\u00eddit nap\u0159\u00edklad v\u00a0sypk\u00e9 form\u011b pro m\u00edch\u00e1n\u00ed proteinov\u00fdch n\u00e1poj\u016f, syrov\u00e1tku nesta\u010d\u00ed pouze vysu\u0161it. Surovina mus\u00ed proj\u00edt slo\u017eitou a\u00a0energeticky n\u00e1ro\u010dnou filtrac\u00ed, \u201ekdy jsou nutn\u00e9 dal\u0161\u00ed technologick\u00e9 kroky zahrnuj\u00edc\u00ed p\u0159edev\u0161\u00edm membr\u00e1nov\u00e9 technologie, hlavn\u011b ultrafiltrace, zahu\u0161t\u011bn\u00ed\u00a0\u2013 z\u00e1le\u017e\u00ed na kone\u010dn\u00e9m po\u017eadovan\u00e9m obsahu b\u00edlkoviny v\u00a0koncentr\u00e1tu, sprejov\u00e9 su\u0161en\u00ed a\u00a0balen\u00ed,\u201c popisuje v\u00fdrobn\u00ed proces Iveta Klojdov\u00e1, vedouc\u00ed \u00dastavu ml\u00e9ka, tuk\u016f a\u00a0kosmetiky V\u0160CHT Praha. <\/p>\n

\u201eFin\u00e1ln\u00ed n\u00e1klady se odv\u00edj\u00ed od technologick\u00e9ho vybaven\u00ed, jeho efektivity a\u00a0po\u017eadovan\u00fdch parametr\u016f u\u00a0v\u00fdsledn\u00fdch v\u00fdrobk\u016f. Obecn\u011b po\u0159\u00edzen\u00ed t\u011bchto technologi\u00ed vy\u017eaduje v\u017edy vy\u0161\u0161\u00ed investice,\u201c pokra\u010duje. Nejb\u011b\u017en\u011bji lid\u00e9 naraz\u00ed v\u00a0obchodech tedy na syrov\u00e1tkov\u00e9 koncentr\u00e1ty (Whey Protein Concentrate – WPC), kter\u00e9 m\u00edvaj\u00ed kolem 80\u00a0procent b\u00edlkovin. Dal\u0161\u00ed variantou jsou nap\u0159\u00edklad izol\u00e1ty (WPI), v\u00a0nich\u017e je zhruba 85\u00a0a\u017e 95\u00a0procent b\u00edlkovin.<\/p>\n

Tekut\u00e1 syrov\u00e1tka p\u0159ed zpracov\u00e1n\u00edm obsahuje necel\u00e9 procento b\u00edlkovin. K\u00a0v\u00fdrob\u011b koncentr\u00e1tu je proto pot\u0159eba velk\u00e9 mno\u017estv\u00ed ml\u00e9ka. \u201eKonkr\u00e9tn\u00ed mno\u017estv\u00ed v\u017edy z\u00e1le\u017e\u00ed na obsahu jednotliv\u00fdch slo\u017eek v\u00a0ml\u00e9ce, respektive syrov\u00e1tce, ale kdy\u017e budeme uva\u017eovat pr\u016fm\u011brn\u00e9 obsahy a\u00a0\u00fa\u010dinnost proces\u016f, dostaneme se na objemy pohybuj\u00edc\u00ed se okolo cca 150\u00a0litr\u016f,\u201c odpov\u00edd\u00e1 Klojdov\u00e1 na dotaz, kolik ml\u00e9ka je pot\u0159eba k\u00a0v\u00fdrob\u011b jednoho kilogramu 80procentn\u00edho koncentr\u00e1tu. <\/p>\n

Jak se vyr\u00e1b\u00ed koncentr\u00e1t<\/p>\n

Samotn\u00e1 syrov\u00e1tka obsahuje zhruba 94\u00a0% vody, ml\u00e9\u010dn\u00fd cukr (lakt\u00f3zu), minimum tuku a\u00a0mal\u00e9 mno\u017estv\u00ed b\u00edlkovin.<\/p>\n

Tekutina se nejprve odst\u0159ed\u00ed, aby se odstranily zbytky tuku a\u00a0s\u00fd\u0159eniny. Proch\u00e1z\u00ed rychlou pasterizac\u00ed, kter\u00e1 zni\u010d\u00ed ne\u017e\u00e1douc\u00ed bakterie a\u00a0zajist\u00ed hygienickou nez\u00e1vadnost.<\/p>\n

Kl\u00ed\u010dov\u00fd krok je postup, kdy syrov\u00e1tka pod tlakem proud\u00ed p\u0159es keramick\u00e9 nebo polymerov\u00e9 filtry. Otvory v\u00a0membr\u00e1n\u00e1ch jsou tak mal\u00e9, \u017ee zachyt\u00ed velk\u00e9 molekuly b\u00edlkovin, zat\u00edmco voda, lakt\u00f3za a\u00a0miner\u00e1ly prote\u010dou. Modern\u00ed a\u00a0nej\u0161etrn\u011bj\u0161\u00ed metodou je Cross-Flow Microfiltration (CFM), tedy mikrofiltrace zk\u0159\u00ed\u017een\u00fdm tokem, kter\u00e1 nepou\u017e\u00edv\u00e1 chemii ani vysok\u00e9 teploty.<\/p>\n

Zaveden\u00ed speci\u00e1ln\u00ed v\u00fdrobny v\u00a0\u010cesku by pak podle Kop\u00e1\u010dka znamenalo stamilionovou investici. S\u00a0Klojdovou se shoduj\u00ed, \u017ee produkce syrov\u00e1tky na to u\u00a0n\u00e1s nen\u00ed dostate\u010dn\u011b rozs\u00e1hl\u00e1. Spu\u0161t\u011bn\u00ed \u010desk\u00e9 v\u00fdroby by podle nich mo\u017en\u00e9 bylo, pokud by p\u0159i\u0161el nap\u0159\u00edklad zahrani\u010dn\u00ed investor. \u201eV \u010cR by se mohla \u201eu\u017eivit\u201c maxim\u00e1ln\u011b jedna takov\u00e1to specializovan\u00e1 technologie, kter\u00e1 by mohla zpracov\u00e1vat sladkou syrov\u00e1tku ode v\u0161ech v\u00fdznamn\u00fdch \u010desk\u00fdch producent\u016f s\u00fdr\u016f,\u201c m\u00edn\u00ed Kop\u00e1\u010dek.<\/p>\n

Fascinace proteinem<\/p>\n

Celosv\u011btov\u011b proteinovou m\u00e1nii posiluj\u00ed i\u00a0soci\u00e1ln\u00ed s\u00edt\u011b, na kter\u00fdch se rozjel trend \u201eprotein maxxingu\u201c, kdy n\u011bkte\u0159\u00ed influence\u0159i doporu\u010duj\u00ed za\u0159azovat do j\u00eddeln\u00ed\u010dku neobvykle vysok\u00e9 d\u00e1vky b\u00edlkovin pro zlep\u0161en\u00ed hubnut\u00ed a\u00a0sportovn\u00edho v\u00fdkonu a\u00a0n\u011bkdy i\u00a0s omezen\u00edm p\u0159\u00edjmu sacharid\u016f.<\/p>\n

K potravin\u00e1m bohat\u00fdm na b\u00edlkoviny pat\u0159\u00ed nap\u0159\u00edklad maso, lu\u0161t\u011bniny nebo ml\u00e9\u010dn\u00e9 produkty, jako tvarohy a\u00a0s\u00fdry. O\u00a0protein se dnes ale obohacuj\u00ed i\u00a0dal\u0161\u00ed typy potravin, kter\u00e9 se na pultech v\u011bt\u0161inou objevuj\u00ed s\u00a0anglick\u00fdm ozna\u010den\u00edm \u201ehigh protein\u201c. \u201eZat\u00edmco d\u0159\u00edve \u0161lo o\u00a0typick\u00fd produkt pro n\u00e1v\u0161t\u011bvn\u00edky posiloven, dnes se stal b\u011b\u017enou sou\u010d\u00e1st\u00ed j\u00eddeln\u00ed\u010dku \u0161ir\u0161\u00ed ve\u0159ejnosti,\u201c komentuje z\u00e1jem v\u00a0\u010cesku mluv\u010d\u00ed Potravin\u00e1\u0159sk\u00e9 komory Marek Zem\u00e1nek.<\/p>\n

\u0158ada ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f, jako jsou tvarohy nebo s\u00fdry, se na pultech n\u011bkdy objevuje s\u00a0n\u00e1lepkou high protein. To ale nemus\u00ed nutn\u011b znamenat, \u017ee obsahuj\u00ed dodate\u010dn\u00fd zdroj proteinu.<\/p>\n

V sou\u010dasnosti se \u201eb\u00edlkoviny nav\u00edc\u201c p\u0159id\u00e1vaj\u00ed ale tak\u00e9 do su\u0161enek, cere\u00e1li\u00ed nebo r\u016fzn\u00fdch dezert\u016f,\u00a0\u010dokol\u00e1d, n\u00e1poj\u016f nebo i\u00a0pe\u010diva a\u00a0t\u011bstovin. Ne v\u0161echny produkty s\u00a0n\u00e1lepkou high protein ale obsahuj\u00ed ten syrov\u00e1tkov\u00fd. Alternativou k\u00a0\u017eivo\u010di\u0161n\u00fdm protein\u016fm jsou i\u00a0rostlinn\u00e9, kter\u00e9 se v\u011bt\u0161inou vyr\u00e1b\u011bj\u00ed z\u00a0lu\u0161t\u011bnin nebo obilovin. <\/p>\n

<\/a><\/p>\n

Denn\u00ed p\u0159\u00edjem b\u00edlkovin by ale m\u011bl korespondovat se \u017eivotn\u00edm stylem a\u00a0aktivitou dan\u00e9ho \u010dlov\u011bka. Lidem s\u00a0b\u011b\u017en\u00fdm sedav\u00fdm zp\u016fsobem \u017eivota bez hubnouc\u00ed diety by m\u011bl sta\u010dit zhruba 0,8\u00a0a\u017e 1\u00a0gram b\u00edlkovin na jeden kilogram t\u011blesn\u00e9 hmotnosti denn\u011b. U\u00a0sportovc\u016f je to pak asi dvojn\u00e1sobek. Nicm\u00e9n\u011b v\u00a0p\u0159\u00edpad\u011b zm\u011bny j\u00eddeln\u00ed\u010dku a\u00a0diet je vhodn\u00e9 se poradit s\u00a0odborn\u00edkem – nutri\u010dn\u00edm poradcem. <\/p>\n

O zaveden\u00ed vlastn\u00ed v\u00fdroby koncentr\u00e1t\u016f neuva\u017euj\u00ed ani osloven\u00ed v\u00fdrobci sportovn\u00ed v\u00fd\u017eivy na \u010desk\u00e9m trhu. \u201eVlastn\u00ed v\u00fdrobu syrov\u00e1tkov\u00e9ho koncentr\u00e1tu nepl\u00e1nujeme a\u00a0ani jsme o\u00a0n\u00ed re\u00e1ln\u011b neuva\u017eovali,\u201c uv\u00e1d\u00ed nap\u0159\u00edklad Martin Wallner, spoluzakladatel spole\u010dnosti Mixit, kter\u00e1 se zam\u011b\u0159uje nejen na v\u00fdrobu a\u00a0prodej cere\u00e1li\u00ed, ale tak\u00e9 proteinov\u00fdch n\u00e1poj\u016f a\u00a0dal\u0161\u00edch obohacen\u00fdch potravin o\u00a0b\u00edlkoviny. \u201eV\u00fdrobu z\u00e1kladn\u00edch surovin p\u0159enech\u00e1v\u00e1me specializovan\u00fdm ml\u00e9k\u00e1rensk\u00fdm z\u00e1vod\u016fm, kter\u00e9 maj\u00ed nejmodern\u011bj\u0161\u00ed technologie a\u00a0dok\u00e1\u017eou n\u00e1m garantovat stabiln\u00ed, \u0161pi\u010dkovou kvalitu a\u00a0\u010distotu vstupu,\u201c dopl\u0148uje. <\/p>\n

Podobn\u011b situaci vid\u00ed i\u00a0spole\u010dnost Vilgain. \u201eVlastn\u00ed v\u00fdrobu syrov\u00e1tkov\u00fdch koncentr\u00e1t\u016f v\u00a0sou\u010dasn\u00e9 dob\u011b nezva\u017eujeme, proto\u017ee by vy\u017eadovala zna\u010dn\u00e9 investice do nov\u00fdch technologi\u00ed,\u201c dod\u00e1v\u00e1 Novotn\u00fd. <\/p>\n","protected":false},"excerpt":{"rendered":"Popt\u00e1vka po potravin\u00e1ch s\u00a0vysok\u00fdm obsahem b\u00edlkovin, tedy protein\u016f, roste a\u00a0s n\u00edm i\u00a0spot\u0159eba syrov\u00e1tkov\u00fdch koncentr\u00e1t\u016f ze kter\u00fdch se vyr\u00e1b\u00ed.…\n","protected":false},"author":2,"featured_media":186930,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[12],"tags":[16907,67,68,9961,43960,16908],"class_list":["post-186929","post","type-post","status-publish","format-standard","has-post-thumbnail","category-byznys","tag-bilkoviny","tag-business","tag-byznys","tag-mlekarny","tag-potraviny-s-proteinem","tag-protein"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@cz\/117133082259846439","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/186929","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/comments?post=186929"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/186929\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media\/186930"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media?parent=186929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/categories?post=186929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/tags?post=186929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}