Kaisa Somerpalo’s hybrid meatballs are available in S Group grocery stores nationwide after reaching second place in food innovation competition The Finnish Recipe for Success on 27.1.2026. Sopu hybrid meatballs feature Apetit’s BlackGrain textured vegetable protein (TVP).
Sopu hybrid meatballs contain 50% less meat compared to conventional meatballs. This is thanks to BlackGrain TVP: a high-performing textured vegetable protein that consists of 80% pea protein isolate and 20% BlackGrain rapeseed powder.
Hybrid meatballs centred on the Finnish concept of sopu
Sopu is a Finnish noun that emphasises harmony and agreement between parties. Kaisa Somerpalo’s hybrid meatballs act as a consumer-friendly step towards greener diets.
“I wanted to develop a food product that would help people to eat better and more sustainably without the feeling of missing out. Instead of strict dietary principles, Sopu offers a more sustainable everyday choice in a tasty, juicy, and familiar way,” Somerpalo explains.
The novelty product is available in three different flavours:
- Sopu Hybrid Meatballs Original
- Sopu Hybrid Meatballs Italy
- Sopu Hybrid Meatballs Texmex
“BlackGrain TVP suits this hybrid meatball recipe perfectly: besides bringing great structure and mouthfeel, this unique rapeseed ingredient also matches our brand’s idea of making a better choice,” Somerpalo says.
“It has been a pleasure to witness Kaisa’s work and skill as a product developer. She was inspired by the chewiness and bite that comes with our BlackGrain TVP and created a delicious, familiar-feeling product with a completely new recipe,” says Jenny Tallberg, Director of Business Development at Apetit Kasviöljy.
For more information, please contact
Miika Kemilä
Communications and Sustainability Director at Apetit
+358 10 4024044, miika.kemila@apetit.fi