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ch Tour de Suisse
WorldTeam Men 15 Jun '25 - 22 Jun '25
4/8 Heiden › Piuro (Valchiavenna) 193km
5/8 La Punt › Santa Maria in Calanca 183km
6/8 Chur › Neuhausen am Rheinfall 186km
it Giro d'Italia Next Gen
Development Team 15 Jun '25 - 22 Jun '25
4/8 Manerbio › Salsomaggiore Terme 134km
5/8 Fiorenzuola d'Arda › Gavi 153km
6/8 Ovada › Acqui Terme 154km
dk Copenhagen Sprint
WorldTeam Women 21 Jun '25
1/1 Roskilde › Copenhagen 151km
dk Copenhagen Sprint
WorldTeam Men 22 Jun '25
1/1 Roskilde › Copenhagen 235km
fr Tour de France
WorldTeam Men 05 Jul '25 - 27 Jul '25
1/21 Lille › Lille 185km
2/21 Lauwin-Planque › Boulogne-sur-Mer 212km
3/21 Valenciennes › Dunkerque 178km
it Giro d'Italia Women
WorldTeam Women 06 Jul '25 - 13 Jul '25
1/8 Bergamo › Bergamo 13km
2/8 Clusone › Aprica 99km
3/8 Vezza D'Oglio › Trento 124km
be Baloise Ladies Tour
WorldTeam Women 16 Jul '25 - 20 Jul '25
1/5 Yerseke › Yerseke
2/5 Stage 2
3/5 Stage 3
fr Tour de France Femmes avec Zwift
WorldTeam Women 26 Jul '25 - 03 Aug '25
1/9 Vannes › Plumelec 79km
2/9 Brest › Quimper 110km
3/9 La Gacilly › Angers 162km

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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