es La Vuelta Ciclista a España
WorldTeam Men 23 Aug '25 - 14 Sep '25
4/21 Susa › Voiron 206km
5/21 Figueres › Figueres 24km
6/21 Olot › Pal. Andorra 170km
be Muur Classic Geraardsbergen
Development Team 27 Aug '25
1/1 Geraardsbergen › Geraardsbergen 177km
fr Kreiz Breizh Elites Féminin
WorldTeam Women 28 Aug '25
1/1 Pontrieux › Callac 137km
fr Classic Lorient Agglomération - CERATIZIT
WorldTeam Women 30 Aug '25
1/1 Plouay › Plouay 165km
fr Bretagne Classic - Ouest-France
WorldTeam Men 31 Aug '25
1/1 Plouay › Plouay 262km
nl Simac Ladies Tour
WorldTeam Women 02 Sep '25 - 07 Sep '25
1/6 Leuven › Leuven 81km
2/6 Gennep › Gennep 124km
3/6 Zeewolde › Zeewolde 160km
gb Lloyds Bank Tour of Britain Men
WorldTeam Men 02 Sep '25 - 07 Sep '25
1/6 Woodbridge › Southwold 161km
2/6 Stowmarket › Stowmarket 169km
3/6 Milton Keynes › Ampthill 122km
cz Okolo jižních Čech / Tour of South Bohemia
Development Team 04 Sep '25 - 07 Sep '25
1/4 Stage 1
2/4 Stage 2
3/4 Stage 3

Sealed bags as trick for good nutrition

Marcel Hesseling ensures that Team LottoNL-Jumbo’s riders have the correct nutrition at the right moment. Here is how he does it during the Tour de France.

 

“Daily Fresh sponsors the hot meals and the recovery meals on the bus. I make the menus and Daily Fresh then knows what ingredients they can use. In addition, I keep in mind the length and severity of the stage. For heavy mountain stages, the riders need to eat more, especially extra carbohydrates. That is taken into account in the selection of the meal components. We select easily digestible ingredients that contain the most carbohydrates per unit of weight, such as white rice, white pasta of small pancakes."

 

“Daily Fresh Food prepares a large part of the nutrition the riders eat during the Tour on site in Geleen. By means of a special cooking technique, the food is prepared in sealed bags. This has the advantage that the nutritional value is better preserved and that the food retains its taste. Especially important, this safe technique guarantees food safety. So we are no longer dependent on how clean the kitchen of the hotel is."

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