au Santos Tour Down Under
WorldTeam Men 20 jan '26 - 25 jan '26
2/6 Tanunda › Tanunda 120km
3/6 Norwood › Uraidla 148km
4/6 Henley Beach › Nairne 140km
ae UAE Tour Women
WorldTeam Women 05 feb '26 - 08 feb '26
1/4 Al Mirfa › Madinat Zayed 111km
2/4 Dubai Police Academy › Hamdan Bin Mohamed Smart University 145km
3/4 Abu Dhabi TeamLab Phenomena › Abu Dhabi Breakwater 121km
om Tour of Oman
WorldTeam Men 07 feb '26 - 11 feb '26
1/5 Ministry of Tourism › Bimmah Sink Hole 171km
2/5 Al Rustaq Fort › Yitti Hills 191km
3/5 Samail “Al Fayhaa Resthouse” › Eastern Mountain 171km
ae UAE Tour
WorldTeam Men 16 feb '26 - 22 feb '26
1/7 Madinat Zayed Majlis › Liwa Palace 144km
2/7 Al Hudayriyat Island › Al Hudayriyat Island 12km
3/7 Umm al Quwain › Jebel Mobrah 183km
es Vuelta a Andalucia Ruta Ciclista Del Sol
WorldTeam Men 18 feb '26 - 22 feb '26
1/5 Benahavís › Pizarra 163km
2/5 Torrox › Otura 138km
3/5 Jaén › Lopera 181km
fr Faun-Ardèche Classic
WorldTeam Men 28 feb '26
1/1
be Omloop Nieuwsblad
WorldTeam Men 28 feb '26
1/1
be Kuurne - Brussel - Kuurne
WorldTeam Men 01 mrt '26
1/1 Kortrijk › Kuurne 194km

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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