A new episode of our podcast Lecka Bites is out.
Lecka is redefining the endurance nutrition market in 2026 with a "Farm to Fuel" strategy that prioritizes real-food ingredients and scientific precision.
The Science of Gel 2.0: What’s New?
Lecka has officially upgraded its core gel line to Gel 2.0. Key technical improvements include:
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Syrup Transition: A shift from brown rice syrup to Vietnamese Tapioca Syrup, resulting in a more neutral sweetness that allows natural fruit flavors to pop.
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Optimal Absorption: A refined 1:0.8 glucose-to-fructose ratio, now the gold standard for high-carb intake in ultra-endurance sports.
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Clean Label: Removal of all preservatives and an increase in shelf life to 15 months through rigorous climate testing.
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Electrolyte Profile: 100mg of sodium per gel using sodium citrate and sea salt for superior hydration support.
Introducing the Lecka Ultra Gel
The newly launched Ultra Gel is designed for athletes requiring high-density fueling without the waste of multiple packages.
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Carbohydrate Load: 65g of carbs per pouch.
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Sodium Content: 410mg of premium electrolytes.
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Packaging: A 102g spout pouch with a re-closable cap, allowing athletes to micro-dose their fuel over 60–90 minutes.
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Flavor: The debut Passion Fruit Mango flavor is already a bestseller in Vietnam.
Global Market Footprint: China, Korea, and the USA
Lecka is scaling its "Real Food" philosophy across three major regions:
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China: Partnering with veteran distributor Han Qian to reach the growing community of ITRA-registered ultra-runners.
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Vietnam: Deepening ties with Supersports (Central Group) and luxury hotel partners like Four Seasons and Hyatt Regency.
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USA: Expanding in the San Francisco Bay Area with launches at San Francisco Running Company (North Bay) and Fleet Feet Menlo Park (South Bay).