Meat Products
Combies & Mixes
PRemium Seasoning 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.
Explore Etex Meat Extender, our exclusive solution for improving cohesion and water retention in meat preparations—from juicy burgers to cured meats.
Browse our range of vegetable 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.
