May 13, 2026, 12:09 pm | Read time: 4 minutes
Former weightlifter and Olympic champion Matthias Steiner runs a food startup called “Steiner’s.” With low-carb pasta, rolls, and baking mixes, he targets people who want to lose weight or maintain their weight. The products aim to keep blood sugar spikes after eating as low as possible. FITBOOK nutrition expert Sophie Brünke examines the ingredients.
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From Olympics to Low Carb
When Matthias Steiner won Olympic gold in super heavyweight in 2008, nutrition played a different role than it does today. He had to eat a lot for his weight class while keeping his blood sugar in check, as he has Type 1 diabetes. A challenge. He has since lost significant weight and translated his concept into his own product line. Through Steinerfood GmbH, he sells various low-carb products, which have been available nationwide since appearing on “Die Höhle der Löwen” (the German version of “Shark Tank”).
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Why Low-Carb and High-Protein Are Interesting to Many
Notable on Steiner’s products is a large “Low Carb” label. On some products, “High Protein” follows in smaller print. The idea behind it is not new but effective. The goal? To keep blood sugar levels as constant as possible. Carbohydrates, especially simple sugars, cause them to spike (unlike protein). When it drops, it leads to cravings, the natural enemy of weight management. But this is an area that can be adjusted.
In the case of Steiner’s products, this means: The already reduced carbohydrate content (for example, five grams per roll) is combined with enough protein (rolls: 15 grams). These “encase” the carbohydrates, so blood sugar rises more slowly and less significantly. Additionally, a protein-rich diet provides long-lasting satiety and protects muscles from breakdown during weight loss. Another advantage is the high fiber content (rolls: 14 grams). Fiber also stabilizes blood sugar and keeps you full for longer. They are also important for proper digestion and gut microbiome. The German Nutrition Society recommends eating 30 grams of fiber daily. On average, Germans only consume 18 to 19 grams.1 Those who can do the math know: With two Steiner’s rolls, the requirement is largely met.
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Lupine, Konjac Root, Egg – the Recipes Surprise
How does such a blood sugar roll come about? The proteins come from wheat, lupines, and egg whites, creating a mix with good biological value. Added to this are plant fibers from potatoes and oats, which likely provide the fiber. The recipe is supplemented with yeast, canola oil, apple cider vinegar, and the thickening agent hydroxypropyl methylcellulose (HPMC). The body excretes HPMC undigested. In very high doses, however, it can have a laxative effect.
Konjac
In other products like the Spätzle, you find the gelling agent konjac and emulsifiers like lecithins. Konjac is derived from the root of the “devil’s tongue” and is known for its low-calorie content and the fiber glucomannan. The European Food Safety Authority (EFSA) has confirmed that “glucomannan, as part of a calorie-reduced diet, can support weight loss.”2
Erythritol
In baking mixes, you find the sweetener erythritol. This so-called sugar substitute is calorie-free and has little effect on blood sugar levels. Generally, erythritol is considered safe by authorities. However, newer studies suggest that high blood levels could affect blood platelets. Additionally, a connection with cardiovascular events has been observed. A causal effect has not yet been proven–the indications mainly concern high blood levels or high short-term intake amounts.
It is noticeable that the ingredients differ significantly from classic recipes with wheat flour and sugar. However, they are approved as food ingredients or additives in the European Union and are also used in many other products, such as in the gluten-free or calorie-reduced sector.