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The Sausage of the Future

Team Design:

Carolien Niebling (concept & design),
Helge Hjorth Bentsen (illustrations, graphic design & info graphics), Olli Hirvonen, Carolien Niebling (illustrations), Jonas Marguet (photography),
Emile Barret (photo collages & cover image), Noortje Knulst, Emile Barret (making-of photography), Master butcher Herman ter Weele and molecular chef Gabriel Serero (sausages)

Supported/edited by ECAL



Team Client:

(the project is self-initiated but published after): Lars Müller Publishers, printed at ECAL by Benjamin Plantier



The book Sausage of the Future came about on the basis of an interdisciplinary research project at ECAL. The aim of this project initiated by the designer Carolin Niebling was the development of new, meat-reduced or meatless sausage recipes, which could be implemented with the methods and techniques of traditional sausage production. The intention was to explicitly make a contribution to the development of a sustainable, environmentally compatible and healthy form of food and to contemporary culinary culture. The book, which is richly illustrated with illustrations, info-graphics and photographs, is presented as a brief and appetite-inducing trip into the world of sausages, their cultural history, their components and their production. However, the publication focusses on the new types of sausage created as part of the research project, which the designer developed in collaboration with a molecular chef and a master butcher up to the point of readiness for marketing.

Comments of the nominators

A refreshing and yet simultaneously well-founded topic selection for a research project in the field of design. The author was able to involve competent partners to carry out the interdisciplinary project so that there are no doubts about the fact that the proposed alternative sausage recipes can be implemented. An impressive example of food design.