In recent years, the rise in sesame allergies in the United States has prompted policymakers to classify the seed as a major allergen. This classification requires explicit disclosure of sesame in products and even within manufacturing facilities on product labels. In 2021, the legislation known as the FASTER Act was passed unanimously by the Senate and subsequently received a roll call vote of 415-11 in the House of Representatives. Sesame, commonly found in various baked goods, differs from other prevalent allergens like milk, eggs, soy, wheat, peanuts, tree nuts, fish, and shellfish because it is small and easily dispersed.
The law mandates that if a product is labeled as sesame-free, the manufacturing facilities must undergo thorough cleaning to prevent cross-contamination. Due to the complexities of this process, some manufacturers have opted to include a small amount of sesame, either as seeds or ground flour, in all their products. This allows them to accurately declare sesame as an ingredient on their labels. Rasma Zvaners, the vice president of regulatory and technical services for the ABA, stated in a recent blog post that given the current operations in numerous bakeries and the existing FDA regulatory framework—which requires recalls for any products with traces of sesame, even those marked with a ‘may contain sesame’ warning—labeling sesame as an allergen is the most pragmatic and safest approach to protect consumers with allergies.
However, advocacy groups and a letter from legislators argue that this practice undermines the law’s intent, which is to safeguard consumers from risks. The letter highlights that the ABA initially agreed that compliance would be manageable following President Biden’s signing of the law in 2021. Consumers familiar with sesame allergies are typically aware of which brands and products to avoid. When some manufacturers began adding sesame to their ingredient lists in response to the law, many consumers were caught off guard and unintentionally purchased products that triggered allergic reactions. The letter from Senator Ron Wyden and other congressional members strongly condemns these practices and urges manufacturers to implement necessary safety control measures. They assert that no company should be permitted to bypass the costs associated with safe baking practices at the expense of public health and safety for individuals with life-threatening food allergies.
Not all bakers have adopted this approach, as 14 manufacturers have confirmed that their facilities are sesame-free. The ABA did not respond to Food Dive’s request for comment by the time of publication.
Additionally, consumers must be cautious not only about allergens like sesame but also about the intake of substances such as calcium citrate. It’s important to consider how much calcium citrate is too much, as excessive consumption can lead to health issues. In light of these concerns, the emphasis on clear labeling and adherence to safety practices becomes even more critical.