Future Sausage: Fruit Salami?

Quartz: “Swiss product designer Carolien Niebling was not a sausage fan, at least not until she spent three years tasting 50 to 70 different types of sausages from all over the world. She took everything she learned to create what she calls ‘the future sausage.’ Among her futuristic sausage collection, you can find the fruit salami, a dried sausage made of berries, dates and almonds. Or there’s insect pâté, a sausage made with insect flour and a tonka-bean infusion.”

“Niebling’s goal is not only to create new types of sausages with less meat in them, but also to use her designs as a message to encourage people to expand their palates. She believes the rise of supermarkets has distanced people from the natural production of food. As a result, the only food many consider ‘edible’ is the food they see on a supermarket shelf.”

“Though Niebling used substitutes to reduce the meat content of her future sausages, she says she’s not interested in using vegetables to mimic the taste of meat. On the contrary, she hates the idea of faking meat.” She comments: “What I’m trying to say with my design is that changing your diet doesn’t have to be, ‘instead of meat, you eat carrots.’ There’s so much else out there. There are hundreds of different grains, there are so many plants and flowers that we haven’t fully explored yet.”

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