The Minds Behind TRY-B – TRY-B

Meet the Experts Behind TRY-B

TRY-B was created by two seasoned professionals who blend scientific expertise with real-world application. Their shared vision: a weight loss approach that helps people achieve results without compromising on enjoyment or well-being.

Together, they developed a nutritional concept that merges scientific accuracy with everyday practicality delivering lasting results and a renewed outlook on life.

Prof. Dr. Dr. Dieter Essfeld, a renowned expert in nutritional physiology and fasting metabolism, has built the scientific foundation of TRY-B through his research on gluconeogenesis and glycerol. With decades of expertise, he has advanced the understanding of fasting metabolism and its application in practical products.

After completing his medical studies in Würzburg and Cologne, followed by a doctorate in sports science, Dieter Essfeld earned doctorates in both medicine (University of Cologne) and sports science (German Sport University Cologne). In 1990, he received his teaching license in physiology. His research and teaching focused on various aspects of human performance, including water balance, nutrition, and the development of innovative spiroergometric methods. From 2003 to 2007, he served as Dean of the Faculty of Medicine and Natural Sciences at the German Sport University Cologne.

Dr. Stephan Lück brings extensive expertise in developing innovative nutritional concepts, with a strong focus on practicality and everyday application. He designed TRY-B to combine scientific credibility with ease of use, helping people achieve their goals in a healthy and sustainable way.

He studied nutritional science and food technology at Justus Liebig University in Giessen and earned his doctorate in 2009 at the Rheinische Friedrich-Wilhelms University in Bonn with a thesis on glycerol metabolism and water balance. Since 1997, he has appeared in nearly 800 television programs as a nutrition expert—including RTL’s Punkt 12, Extra, Explosiv, Stern TV, and ProSieben’s Galileo—where he breaks down the composition of industrially produced foods and reconstructs them for clearer understanding. From 2011 to 2024, he served as head of the HGS Rheinland Hotel Management School and, since 2024, has led the Competence Center for Nutrition (KErn), part of the Bavarian State Research Center for Agriculture (LfL).