BRITAIN'S favourite post-pub snack the doner could be a goner if EU health regulators get their way.
Busybodies are looking to outlaw the phosphates currently used in the meat which fans say give kebabs their unique taste.
They point to health concerns based on medical studies which link phosphates to heart disease.
However, owners of takeout restaurants insist the additives are needed to keep the meat juicy while on the vertical rotisseries where it is cooked.
The Health Committee this week objected to a proposal by the European Commission (EC) to allow frozen döner meat to contain the additive phosphate.
The additive is currently allowed in fresh meat, but there is no explicit regulation on its use in frozen döner meat.
Now those in the industry have accused the EU of double standards as some sausages containing the same phosphates will escape the proposed ban.
The double standards has some vendors accusing the EU of "doner discrimination."
"If the European Parliament gets its way, this would be the death sentence for the entire doner kebab industry in the European Union," said Kenan Koyuncu of the German Association of Doner Kebab Producers.
Renate Sommer, a member of German Chancellor Angela Merkel's conservative party, wrote on Facebook that "a ban of the phosphate addition would be the end of doner production and would lead to the loss of thousands of jobs."
But Susanne Melior, an SPD politician rejected the notion that the döner was under threat.
She said that the Health Committee raised the objection because it wanted to wait on an EU study into phosphate before green lighting a change in the law.
The study is set to release its findings next year.
“Nothing is happening and no döner kebab is in danger, so naturally no jobs are in danger either,” she said.
The doner sandwich is in fact a recent European interpretation of the Turkish roast classic which was introduced to Germany by immigrants from Turkey.
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