the future sausage by carolien niebling wins the design prize switzerland 2019

the future sausage by carolien niebling wins the design prize switzerland 2019

UPDATE 11/02/2019: the future sausage project by carolien niebling has been awarded (ex-aequo) the design prize switzerland 2019 in the RESEARCH category.


‘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.’ comment of the nominators



ECAL graduate carolien niebling has teamed up with a molecular chef and a master butcher to design the future sausage, an alternative aimed as a solution to the protein-rich-food shortage we are currently facing. the project utilizes the production process of sausages and their wide variety of sizes and endless choice of possible fillings to emphasize the need for reducing our consumption of meat and highlight the greater diversity of other nutrients.

the future sausage by carolien niebling explores meat alternatives using insects + legumes
all images courtesy of carolien niebling



as one of mankind’s first-ever designed food items, the sausage was originally created as an efficient solution to make the most of animal protein in times of scarcity. using its shell for other kinds of ingredients, such as insects, nuts and legumes, carolien niebling has reinvented the sausage’s role to allow it to make a considerable contribution to a more sustainable food culture in the future. the project is illustrated in the form of anatomical models and a book that takes readers through the history, production, and design of the sausage, as well as its different types and lesser-known ingredients that can be utilized in the future.


‘in our days, according to the food and agriculture organization (FAO), we are facing a serious shortage of protein-rich-food,’ explains niebling, ‘the reason is the overconsumption of animal products. meat, in particular, will be scarce – we need alternatives.’



the future sausage by carolien niebling explores meat alternatives using insects + legumes

the future sausage by carolien niebling explores meat alternatives using insects + legumes

the future sausage by carolien niebling explores meat alternatives using insects + legumes


project info:



name: the future sausage

designer: carolien niebling

awards: the design prize switzerland 2019 – research category (ex-aequo)

edited by: ECAL/ecole cantonale d’art de lausanne

book publisher: lars müller publishers

photographers: jonas marguet, emile barret, noortje knulst,

contributors: herman ter weele, gabriel serero

book design by: carolien niebling, helge hjorth bentsen, olli hirvonen

size: 21 × 28 cm, 8 ¼ × 11 in, 156 pages, 174 illustrations




first held in 1991, the design prize switzerland is now a leading institution of the swiss design industry. the competition, which takes place every two years, is aimed at enhancing the significance of swiss design. it awards prizes for outstanding achievements in all design disciplines relevant to the industry. the design prize switzerland thus succeeds in highlighting a wide range of swiss innovative talent.

  • It makes perfect sense. It makes MREs look like raw corn and flour.


    Jimmy Xi says:

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