First things first: Maurten is pronounced like Morten. The company is named after Mårten, a triathlete and family friend of Olof Sköld, the founder and entrepreneur behind Maurten. The name Maurten was chosen because the web address morten.com was already taken.
Mårten envisioned using new technology to deliver higher energy levels through sports nutrition. The idea quickly captured the attention of the sports elite and was first put to the test in a competitive setting by Kenenisa Bekele at the Berlin Marathon in 2016. Bekele not only won the race but also set a personal best by 2 minutes. Since then, the list of Maurten’s elite athletes has continued to grow, including world record holders and champions across nearly all endurance sports.
At the core of Maurten's success is their hydrogel technology. This innovative approach encapsulates the carbohydrates, making it easier for them to pass through the stomach and reach the intestines. Once in the intestines, the carbohydrates are rapidly absorbed and provide the needed energy. Hydrogels are commonly used in the food industry as thickening and gelling agents. Essentially, a hydrogel is a biopolymer—a water-based structure with tiny pores. It forms a three-dimensional network that absorbs water and behaves similarly to a sponge.
In the Maurten gels, this hydrogel technology is immediately apparent. The texture differs from traditional gels and is best described as gel-like. One of the key benefits is that it doesn’t stick as much, so there's no need to wash it down with water. The gel comes in the standard Gel 100 version and a Gel 100 CAF version with added caffeine. The number 100, like all Maurten products, refers to the calorie count, so a Gel 100 has 100 calories and 25 grams of carbohydrates. There’s also the newer Gel 160, which delivers a substantial 40 grams of carbohydrates in a single gel.
While it might not be immediately obvious, hydrogel technology is also used in sports drinks like Drink Mix 320 and Drink Mix 160. In these drinks, the hydrogel forms only when the beverage interacts with stomach acid. The end result is the same: it allows for the absorption of large amounts of carbohydrates, which are then converted into energy.
When it comes to taste, Maurten gels and drink mixes are quite neutral because they avoid additives and flavorings. This approach helps with better stomach tolerance. While they might not be the most exciting flavors, the focus is on performance rather than taste. We’d describe the gels and sports drinks as ranging from neutral to slightly sweet. What sets these products apart is their simplicity and effectiveness. They’re made with just five natural ingredients: maltodextrin, fructose, pectin, sodium alginate, and sodium chloride. This minimalist approach means athletes avoid extra additives that can sometimes cause issues.
Recently, Maurten launched the Solid 160, a rice-based energy bar with a neutral taste. It’s particularly notable for its low fiber content, making it easy to digest. You can eat a Solid 160 about half an hour before training without it feeling heavy in your stomach. There’s also the Solid C 160, which adds cocoa for a bit more flavor interest.
Maurten’s newest breakthrough is the Bicarb System. You may already know that sodium bicarbonate can help reduce muscle acid buildup during intense, anaerobic efforts. The downside, though, is that it can upset your stomach, which isn’t ideal for performance. That’s where Maurten’s hydrogel technology comes in—it helps get around these stomach issues.
We recommend the Bicarb System for athletes who are looking to maximize every last bit of their performance. For most people, focusing on better carbohydrate intake during both training and competition will be more beneficial. So, keep pushing and stay hungry!
Yours, Jonas & Florian
Here you can find our Maurten selection.
This text was first published in LAUFZEIT 5/24.
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