Besides, the majority of döner sold in Europe is just congealed meat.
Very much not the case in Germany. I’m not sure the German requirements are even that dissimilar to what Turkey came up with… which shouldn’t be surprising, they’re practically written by Turks in the sense that “this is what this thing means” in German food law is always based on “this is what good and proper cooks preparing it agree on”, and when the guidelines were set those all happened to have been Turkish immigrants.
Not to mention that the industry association complaining are precisely those Turkish immigrants.