Tublin®
Award-winning film technology for food processing applications
When packaging becomes part of the process
Most packaging solutions are designed to create a barrier. Tublin® was developed to do something different.
Its unique structure allows water vapour to pass through the material while maintaining a complete barrier against bacteria and external contamination. This makes Tublin® an active part of the production process, supporting traditional methods such as drying, curing, smoking, and maturation while helping improve food safety, consistency, and yield.
Because sometimes the right packaging solution is not about creating a stronger barrier. It is about creating the right one.
Why choose Tublin®?
Different applications require different performance characteristics.
Tublin® helps food producers combine traditional processing methods with modern production requirements.
Key benefits include:
- Improved food safety through a complete bacteria barrier
- Increased yields and reduced product loss
- More consistent processing conditions
- Reduced waste and handling
- Support for traditional drying and maturation processes
- Reliable and repeatable product quality
Unlike conventional packaging, Tublin® works with the product rather than simply containing it.
Typical applications
Tublin® is used across a wide range of food processing applications where controlled moisture transmission creates value.
Meat & dry aging
Tublin® supports the aging and maturation of beef and other meat products while reducing contamination risks and unnecessary waste.
Cured and fermented products
Suitable for traditional products where controlled drying is essential for achieving the desired quality and flavour profile.
Fish processing
Tublin 05® is used for salting, drying, and smoking fish products where process control and consistency are critical.
Cheese maturation
Tublin 00® supports natural maturation processes while maintaining protection throughout production.
Vegetable processing
Suitable for specialised drying applications, including products such as ginseng and other niche food ingredients.
Documented innovation
Tublin® is one of Tub-ex’s most recognised innovations.
The technology has been evaluated by independent universities and research institutions across Europe and North America, studying applications including:
- Dry aging of beef
- Smoking and curing of fish
- Product yield optimisation
- Shelf-life performance
- Food quality and sensory characteristics
The research confirms what many customers already experience in practice: Tublin® can improve processing performance while maintaining product quality.
Internationally recognised technology
Tublin® 10 received a Food & Beverage Product Innovation Award at the NRA Show in Chicago in recognition of its impact on food processing applications.
Today, Tublin® technology is used by food producers around the world who are looking for better control, higher yields, and more consistent results.
Proven in practice
Tublin® is trusted by food producers around the world who rely on traditional processing methods while meeting modern requirements for food safety, consistency, and yield. Applications range from dry-aging beef and curing ham to smoking fish and maturing cheese.
Customer perspective
Foodpack, NL
The Tublin® Product Range
Tublin® 00
Fast and uniform drying for fermented and cured products
Tublin® 00 is developed for products that require very high permeability to support efficient drying and maturation.
Typical applications:
- Cheese maturation
- Dried and cured sausages
- Fermented products
- Smoked products
- Cooked products
Key benefits
- Accelerates drying processes
- Helps prevent dry crust formation
- Supports consistent maturation
- High bacteria protection
Tublin® 05
Designed for drying, smoking, and maturation processes
Tublin® 05 is ideal for products where controlled drying and moisture management directly affect product quality and yield.
Typical applications:
- Fish processing
- Dry-aged beef
- Dried and cured meat
- Smoked products
- Fermented products
The material has also been used in research projects conducted by Universitat Politècnica de València investigating new methods for processing fish products.
Key benefits
- Supports drying while maintaining protection
- Helps improve process consistency
- Easy opening and improved sealing performance
- Closed against bacteria
Tublin® 10
The award-winning solution for dry aging and meat maturation
Tublin® 10 is developed for applications where a lower permeability is required while maintaining the unique benefits of Tublin® technology.
Typical applications:
- Dry-aged beef
- Dried ham
- Cured meat products
- Fermented products
- Cooked products
Winner of a Food & Beverage Product Innovation Award, Tublin® 10 has become one of the most recognised solutions for modern dry-aging processes.
Key benefits
Optimised permeability for controlled maturation
Complete bacteria barrier
Improved yields compared to traditional methods
Proven and award-winning technology
Produced in Denmark. Used worldwide.
All Tublin® products are manufactured in Denmark with a focus on consistent quality, precise tolerances, and reliable delivery. For food producers, consistency is not a preference. It is a necessity.
Let's improve your process
Whether you are dry-aging beef, curing ham, smoking fish, or developing a new food application, we are ready to help.