"Every stage is a new nutritional challenge" - The science behind Pogacar’s control of the 2025 Tour

Tadej Pogacar’s grip on the 2025 Tour de France has been as assured as ever so far. After ten stages, the three-time champion has already taken two victories, worn yellow for four days, and orchestrated the race with the poise of someone who knows exactly when to lead, and when to let others take the burden.

The Slovenian’s command isn’t just about power on the pedals. Behind the scenes, a meticulously built support system is keeping the UAE Team Emirates – XRG leader running at maximum efficiency. That system includes the usual suspects, strategy, training, recovery, but one of the most crucial elements is nutrition.

At the center of Pogacar’s nutritional program is Gorka Prieto, his personal nutritionist and the man leading the team’s collaboration with Enervit, the Italian sports nutrition company that’s worked with UAE for years. This is not just about sponsor logos, it's about daily, science-driven execution.

“I make specific requests and they develop products tested by cyclists,” Prieto told La Gazzetta dello Sport during the Tour’s first rest day. “There are general and specific personal rules, related to taste, digestion, reaction, which are applied in everyday life.”

Each stage brings its own demands, climate, intensity, terrain, even rider position within the peloton all affect fueling strategy. "Every stage is a new nutritional challenge," Prieto said.

During the race, the riders take on energy in the form of C2:1PRO gels, bars, and gummies, tailored to the day’s effort. On a flat stage, 60 grams of carbohydrates per hour is standard; in the high mountains, it can double.

Recovery is no less calculated: post-stage, riders drink Enervit Magic Cherry, a black cherry-based antioxidant formula designed to combat cellular stress and speed recovery. “A mountain stage requires up to 120 grams of carbohydrates per hour,” Prieto said. “And then there's the sodium intake, of course, which must be balanced.”

The team doesn’t leave anything to chance. UAE travels with a rolling kitchen, where the cook, nutritionist, and assistant chef prepare meals that match the energy profile of the next day's effort. Everything is coordinated with the coaches and sports directors. It’s a mobile lab, where food is fuel and recovery is engineering.

This highlights the power of UAE Team Emirates, with their budget and resources. Remember, during the Tour de Suisse, Kevin Vauquelin’s Arkea – B&B Hotels team didn’t even have a chef. That highlights the gulf in resources and finances between teams at the top and bottom of the World Tour.