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Tradition with vision

Since Almased launched in the 1980s, our company remains a family-run business. Every employee and every customer is part of the Almased family to us. With this understanding comes responsibility, and we take this very seriously. You can therefore have confidence that we ensure that when you buy Almased, you are getting a product which keeps its promises, thanks to our strict quality assurance and continual scientific research.

From our kitchen table to yours

Our story began over 30 years ago in Bienenbüttel, Germany. Hubertus Trouillé, a medical scientist  sought to develop a nourishing food product that was natural, healthy and with the aim of improving his patients slow metabolic function and low energy levels. Together with his son André, at his own kitchen table, he tested out a blend of soya, yogurt and honey until he had perfected this unique recipe. To this day, the recipe remains the same and is the reason behind the unrivalled success of Almased.

Mr Trouillé used the powder himself before giving it to his patients. However, it wasn’t long for his patients to notice improvements in both their energy levels and weight. Mr Trouillé realised that not only had he developed a formula to support metabolic function, but he had also created a truly multi-faceted product. He quickly started receiving inquiries from alternative practitioners, doctors and pharmacists and soon established Almased as a market leader in Germany.

One family, a global group

The Almased success story doesn’t end in Germany. Almased has now become internationally established in the US, Canada, UK, Switzerland and Austria. Despite global expansion and international success, we nonetheless remain true to our traditions. The global headquarters of the company remains in Bienenbüttel where it all began. We continue to flourish as a family business, now led by André Trouillé. Almased continues to live by Hubertus Trouillé’s original values and aspirations. We remain passionate and responsible for creating natural products which you can rely on throughout your life.

Almased Science Soy Plant
Almased Science Soy Plant

We know that it works.
But we want to know how it works!

Carefully selected natural ingredients and the unique benefits of Almased are not only our focus. To us, science is something close to our hearts, which is why we have been committed to clinical research for many years. Almased’s effectiveness has been continuously and intensively researched at globally renowned institutes for more than 30 years. Our participation at international conferences and scientific exhibitions ensure we are able to impart our valuable knowledge to the scientific community and beyond.  Such continuing research enables us to provide you with the most current and accurate information whatever your weight loss goal.


Almased is an evidence-based meal replacement made from natural, nourishing ingredients; it contains the highest amount of protein compared to any other meal replacement in the UK market. Today, almost 40 clinical studies conducted by medical scientists across the world have shown the effectiveness of Almased in achieving and maintaining weight loss, an essential contributory factor to optimum health and wellbeing.

Clinical testing has taken place at internationally renowned universities, namely the University of Freiburg, West German Diabetes and Health Centre, London Metropolitan University and Wake Forest USA. Our results have been published in leading scientific journals such as:

 International Journal of Obesity

The Journal of Human Nutrition and Dietetics

Annals of Nutrition and Metabolism

Obesity Reviews

Diabetes Care


Nutrition Journal

BMC Women's Health Journal


Past and ongoing research has explored the effect Almased has on body weight, satiety and the retention of muscle mass. These factors, particularly the retention of muscle, all influence metabolic activity and can play an important role in healthy, effective weight loss and weight maintenance. Further research has also highlighted superior weight loss results in participants using Almased when compared to those engaged in a fat-restricted low-calorie diet.

So unique is the product, the very latest clinical testing from the University of Alberta, Canada, has shown that when compared to a normal 2,000 calorie diet, healthy women who consumed Almased burned a greater number of calories over 24 hours and most significantly, a greater amount of fat. These first of their kind findings, confirm how Almased plays a hugely significant role in successful weight loss for anyone taking Almased in their daily diet.

In addition, Almased's low glycaemic index (27) and exceptionally low glycaemic load (4) has resulted in the product being highly beneficial for those with Type 2 diabetes. A multitude of clinical studies has confirmed this, with results showing Almased supporting healthy weight loss, long-term improvements in HbA1c and most importantly the reduction in insulin and anti-diabetic medication.


Tried, tested and scientifically proven benefits:

  • Greater calorie and fat burning versus a normal 2,000 calorie diet1
  • Fat loss without the loss of essential muscle2
  • Clinically improved weight loss versus a normal low-calorie diet3
  • 2 x more weight loss versus a low-fat diet3
  • 3 x greater reduction in waist circumference3
  • Improved glycaemic control in those with Type 2 diabetes4
  • Reduced insulin demand and anti-diabetic medication5
  • Improved quality of life and eating behaviour5
  • Clinically significant improvement in long-term HbA1c levels6
 Interested in further reading? All scientific papers are available upon request, please contact


1. Oliveira, C et al (2020). Poster presented at the Canadian Nutrition Society 2020 Annual Conference; 2020 May 7-13th.  2.Deibert, P et al (2004). Intl. Journal of Obesity; 28(10):1349-52. 3.König, D et al (2008). Annals of Nutrition and Metabolism; 52(1):74-78.  4.Kempf, K et al (2014). Journal of Human Nutrition and Dietetics; (2): 21-27. 5.Kempf, K et al (2017). Diabetes Care.40 (7):863-871. 6.Kempf, K et al (2018).Nutrients;10 (8):1022-38.