The Sausage of the Future: Singapore Edition

ABOUT

In a time of rising food insecurity, climate pressure, and detachment from food production, The Sausage of the Future reimagines one of the world’s oldest designed foods as a symbol of sustainability and innovation. This Singapore edition brings together design, local cultural heritage, and science to explore how we might eat more responsibly and creatively in the future.

At the core of the exhibition are anatomical sausage models developed by Studio Carolien Niebling – sculptural objects that highlight the newly designed sausages in terms of ingredients, nutrition, and form. These are presented alongside large-scale prints of the proposed ingredients used in the sausages, creating an immersive visual experience.

Each sausage concept is developed closely with Singapore-based chefs, producers, and creatives, and addresses urgent food themes such as food waste, biodiversity, preservation, and the psychology of disgust. From seaweed and native flower-based sausages to offal and dried fruit reinterpretations, the showcase offers concrete, edible responses to complex challenges.

The Sausage of the Future: Singapore Edition is curated by Studio Carolien Niebling, designed in collaboration with local design studio Roots and commissioned by DesignSingapore Council for Singapore Design Week 2025.

ORGANISER

Studio Carolien Niebling

Carolien Niebling is a Dutch, Zurich-based designer and researcher specializing in food and sustainability. Known for The Sausage of the Future, her work merges food, design, and science. She is a Design Prize Switzerland winner and ECAL graduate, and her projects have been shown at V&A, TEDx, and Design Indaba.

CONTACT

Name: Carolien Niebling
Email Address: [email protected]

Top image: Mortadella with Vegetables. Photo by Emile Barret.

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