колбаса, the future sausage
MICRO TRENDS

THE FUTURE SAUSAGE

The Future Sausage is a research project by Carolien Niebling, which explores the design and flavor of the sausage of the future based on different ways of consuming meat and other proteins from around the world. This project was exhibited and presented in the area of ​​new design talent in Milan, Salone del Mobile 2017.

In the not too distant future, meat consumption should be reduced, while the diversity of ingredients in our diet should be increased. For this project, a molecular chef, a master butcher and a designer have teamed up to study sausage production techniques and potential future ingredients for the future design of the sausage.

Sausage is one of the first foods designed by mankind. Now, according to the Food and Agriculture Organization of the United Nations, we are facing a serious shortage of high protein foods. Meat, in particular, will be scarce. One reason for this is excessive consumption: in today’s world, we simply consume too many animal products. So, the author of the project, Carolien wondered if we can look at the sausage to provide a solution to this problem.

колбаса, the future sausage

колбаса, the future sausage

The team looks for solutions and proposes us different types of sausages based on insects and some unusual ingredients. As for example an insect meal and an infusion of tonka-bean is dipped in beeswax to prevent discoloration and increase its shelf life.

колбаса, the future sausage

колбаса, the future sausage

Niebling has designed a sausage that combines part of liver with a sweet and spicy raspberry gel. She was inspired by the tradition of eating liver-based foods with accompaniments based on fruits.

колбаса, the future sausage

The results of the research were collected in the book The Future Sausage that explores the sausage as an edible designed object. The book – or manual, if you will – takes you through all the building blocks of a sausage: From the skin to the innards, with stops along the way to explore issues like moistness, flavouring, glue and preservation. The first and second part of the book looks at the design of the sausage. It catalogues different types of sausages, their various means of construction, and which types of skins can be used, when, and why. The third part contains a descriptive list of lesser-known ingredients, carefully selected for their “future potential”.

With The Future Sausage in hand, you will encounter a whole new set of ingredients and ideas. You will be inspired and impressed by this versatile food item, but you will surely never look at a sausage in the same way, again.

Photo: Jonas Marguet, Noortje Knulst, Emile Barret

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