Digitaltag

The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, designed to make the most of animal protein in times of scarcity. Now, again in times of protein shortage, a molecular chef, a master butcher and a designer have teamed up to look into sausage production techniques and future potential ingredients to design the sausage of the future. Using the existing industry thus tweaking the butchers machines and techniques but also opening their eyes to the possibilities within their own butchery.

Carolien Niebling is born 1984 in Maastricht ,The Netherlands but currently lives and works in Zurich. She is a designer and researcher who specializes in food-related projects. Her work creates a bridge between science and food, using design as the medium to do so. She says «Food is fascinating because it is an ever evolving substance where development will never stop. The sausage was invented over 5000 years ago and has been developed ever since, to me this is a true design object.» Carolien graduated ECAL (Ecole Cantonale d’Art de Lausanne) Master in Product Design in 2014. She won the Grand Prix, Design Parade at Villa Noailles, Hyères, 2017 and the Hublot Design Prize, 2017.