Functional Blends For Meat Products
PRemium Mixes For Richer Flavour & Better Results
Discover our specially crafted doner and kebab mixes, burger seasonings, and functional combies, designed to deliver superior texture, richer flavour, and higher yields for both meat and plant-based products.
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Explore Sanitex A1, our exclusive solution for improving cohesion and water retention in meat preparations—from juicy burgers to cured meats.
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Browse our range of proteins and meat extenders to enhance your formulations and boost product performance.
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Did You Know That ... ?
When and where was the döner kebab invented?
The vertical-spit döner originated in 19th-century Turkey, but the modern kebab sandwich (meat + salad in bread) only became widespread in the 1970s in Germany, thanks to Turkish immigrants adapting it for busy urban customers. Credit typically goes to a Turkish vendor in Berlin in 1971, who transformed spit-roasted meat into a quick, handheld street food — the format that spread rapidly across Europe and shaped today’s döner culture.
How big is the kebab industry in Europe and the UK?
Europe consumes enormous quantities — Germany alone eats an estimated 2 million döner kebabs every day. The UK hosts 17,000–20,000 kebab shops, and the British kebab sector is valued at over £2.2 billion annually.
Are there any world records linked to döner kebab?
Yes — several. The world’s heaviest döner weighed 1,198 kg in Ankara (2012). Berlin set a record for the largest doner sandwich at 423.5 kg, and Australia created a 550 kg doner-and-chips serving in 2024.
Are there unusual or lesser-known kebab styles around the world?
Absolutely. Kağıt kebabı (Turkey) is baked in paper rather than grilled; Sheftalia (Cyprus) uses caul fat as the wrapping instead of bread or casing; and Kyinkyinga (West Africa) is coated in a spicy peanut-flour rub, giving it a distinct nutty flavour.