As a fan of cycling, Gaby had the opportunity to look behind the scenes of the successful Mapei professional team during the classic Paris-Tours in the late 90s. He was particularly fascinated by what was going on there in terms of nutrition and training. The quantities of pasta that the racers were given in combination with little meat and other protein-rich foods got him thinking. At the end of 1998 he turned to Staf Theeuwes, who was our technical advisor at the time, with the idea of ​​an easily digestible and low-protein mixture (i.e. without peas), but rich in carbohydrates and fat. They agreed on this idea about feeding, and the first tests with touring crews were an instant hit. Together they became the pioneers of the first low-protein blends. BEYERS PREMIUM VANDENABEELE now forms the basis for the feeding system during the racing season on many lofts worldwide.