Tubed Food

Who Uses Tubes?

Tubed food is used in space (1), used by hikers and constant travelers, used by military people on deployment, and also by (mainly) Europeans.

In areas such as Canada and USA, the trend toward these foods is growing as people become aware of what is available. The tube contents ranges from paste that tastes like and is made up of real food (like salmon paté ), to condiments (mustard), to spices (like curry or harissa), and other things that amaze me. Here is a run down of what I was able to find in tubes that are on store shelves right now, although some are mainly available in other countries.

Why tubes?

One of the packagers of these foods writes, that food tubes are “Lightweight and shatterproof, compact and re-closable tubes [that] chill faster and keep their cool longer than either glass or plastic. Your condiments are kept pure and protected from air impurities and cross contamination.”

The benefits of tubed food are highlighted in many European blogs, adding that they help reduce packaging waste. It actually has minimal packaging and comes as shown, in a small box for ease of shipping.

It reduces food waste in that you can use little or large amounts and the food keeps long enough you can use the item multiple times. With little exposure to air and bugs, I find the food actually lasts a very long time.

Tomato Pastes

Let me start with Tomato Paste. I used to buy those little cans and would use only a tablespoon of the paste and then set the can back in the fridge. Eventually tossing it out still mostly filled. I can reduce waste by using tubed tomato paste; I use what I need, re-lid the tube, and put in the fridge. I only toss it once it is empty. My Preference: I only buy boxed, jarred, or tubed tomato products that have been processed in Italy. (They know their tomatoes!) In terms of tubed food or condiments this is one that I always have in my fridge.

Peppers

Harissa is great in a tube. This smoky, spicy mix (roasted peppers, chilies, garlic, and other spices) makes a great flavoring to all sorts of dishes. I have also seen chipotle and Sunchang Gochujang tubes. When I cook with these I tend to not use a lot in any one dish, so a tube would be easy to use and then store in the fridge. Storing tubed condiments uses up less space in my fridge than half empty jars or cans. Also, I do not have to chop up peppers which always seems to lead to me getting the juice in my eyes. To date, however I still use jars of these items.

Condiments

Mayo, aioli, tarter sauce, and mustard are in tubes. The ones I actually use are mustards from Germany. I have carried mustard tubes in my fridge for years. It easy to see if they need to be disposed since many of them have expiration dates stamped into the bottom clamp. My preference: I prefer Japanese or European mayo only, if I am not making my own. I prefer German mustard (sweet, mild, medium, and hot) with an exception for some Yonkers mustard a friend brings me from a New York deli. (Thanks Gayle!)

Seasonings

There are now other things in tubes that could be very helpful. Fresh seasonings can go bad before I use it all up, such as ginger, garlic, or curry. So being able to have pastes available when I need them is great. This type of food packaging allows less air exposure so food lasts longer in tubes. But I have not looked to see what preservatives, if any, are added.

Root Paste

I have at home two wasabi tubes for when I do make sushi at home, or want to add a touch of this to a broth. I buy Pacific Farms which is advertised as real organic wasabi grown in the USA. A friend recently brought me the second tube from Japan (“again thanks!”). As you probably know by now, what we get in the USA is not generally wasabi, but is a horseradish and mustard combo with green coloring.

Also I have a creamed horseradish tube as while I prefer grating fresh horseradish, the root goes super dry before I can use it up.

Fish + Meat Paste

Salmon Patés tube is a blend of a salmon, mayonnaise, salt, and sugar poured into a tube. Great for when you are on the go and need a hit of protein with that lunch. There are also tubed liver pâté , caviar and anchovy pastes.

Getting the anchovies out of the little jars they usually come in can be a smelly mess, but a squeeze from a tube would be great. I do have to admit the idea of eating fish out of a tube is a bit Jetson’s for me. I would rather see the food I am eating, even better is to recognize what it is.

Comment on Pâté Vs Foie Gras

Production and commercial sales of foie gras, which is Pâté made from the enlarged, fatty liver of a force-fed goose or duck, is illegal in California. Even if it was not, I do not eat foie gras, as I abhor the cruelty animals go through to build fatty livers. So what I do is use regular liver or veggies, and make my own meaty or veggie Pâté.

Pâté is simply a pasty mixture of seasoned ground seafood, poultry, meat, or vegetables, in combination with different base ingredients: herbs, additional fat, onions, flour eggs, seasonings, etc. To my mind, it is a process like making sausage, but without using casings.

Fish – Cheese and others

Scandinavians seem to love tubes for even several soft cheeses come in tubes, soft cheese + shrimp, Chanterelle soft cheese, and a Blue Cheese + Pear spread. I have seen advertisement for a sweet condensed milk tube that is for coffee I suppose. Canada has a Tomato & Blueberry Spread and Sun-dried Tomato & Port Jelly in tubes. I have also seen pesto in tubes but cannot imagine squeezing it out of a tube and onto my pasta. For pesto I want to see a vibrant green that I do not think tubes can provide, but for a dollop of pesto in a bowl of soup it might be just fine.

Vendors

Companies that produce these food tubes include:

• Entube (harissa, indian curry, plum umeboshi)
• Turkey Hill (syrup)
• Nestle’s Thomy (mayo, various mustards, curry, jalapeno chili, tartar sauce)
• Amore (tomato paste, garlic, anchovy, pesto)
• Pacific farms (wasabi)
• Abba foods (salmon, fish roe, tuna, crab)
• Fjällbrynt (all sorts of creamed cheeses)

Well that about does it all, although certainly I have not listed everyone that produces tubed food, nor all the food that are served in tubes. Just thought this was interesting and wanted to explore what is available. Do you use tubed foods? If so what? What surprised you the most from this list?

— Patty

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NEWS: Jill Etinger in Organic reports that the food waste produced by the world’s richest nations, some $750 billion worth annually, could end world hunger — twice over — according to the United Nations World Food Programme. More than 800 million people were considered food insecure in 2017.… The UN noted that as much as 40 percent of all food waste losses occur in processing or other post-harvest practices in developing nations, but in rich countries, 40 percent is lost once at retail or post-purchase by consumers.

Recipes: Chicken Broccoli Sheet pan that is very good and filling meal, great in texture and taste. Also added Chicken Pita Sheet pan which is a whole meal with an added pita and some hummus.

EGG TIPS: I was reading some material from Cooks about eggs and thought I would pass on some suggestions on how to keep eggs safe and reduce the risk of salmonella: 1) Cook eggs to 160F or 2) purchase pasteurized eggs. This means cooking the eggs until they are fully set and not runny. Using pasteurized eggs for homemade mayo is a smart consideration too. In terms of what taste the best, farm fresh pastured eggs are generally brighter orange, the yolks can sit higher than usual, and they taste great. Next in taste would be organic pastured hens eggs. Those eggs, of course, cost more (in the $6-to $8 range). I am not personally interested in buying factory raised eggs, their lives are just so brutal, but they are cheaper ($3 range) and come in last in terms of taste.