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Sesame: Ninth Major Food Allergen in U.S.

It is estimated that around 1 million Americans have a sesame allergy. Yet, until recently, sesame was not considered to be one of the major food allergens in the United States; labeling of sesame as an allergen on packaged food products was not required until 2023.

From hummus to baked goods to sushi, sesame is a prevalent and versatile ingredient found in foods around the world. Yet for individuals with an allergy to sesame, consumption can be dangerous, with reactions ranging from mild to severe.

Food Industry Compliance
Under the FASTER Act, sesame must be listed on the label in one of two ways:

  1. Include a “Contains” statement following or adjacent to the ingredient statement that identifies the food allergen
    Example: Contains: milk, soy, sesame
  2. Include the common or usual name in the list of ingredients, followed by the food source of a major allergen in parentheses. Ingredients that include the common or usual name of the allergen as the ingredient are exempt. If the allergen is already listed on the ingredient statement elsewhere, it is not required to be listed twice.
    Example: Gingelly (Sesame)
    Example: Sesame Seeds
    Example: Gingelly (Sesame), Tahini

Food manufacturers may use common equipment to produce multiple items, which could lead to cross-contamination of allergens. Some manufacturers may choose to disclose this potential cross-contamination with a “may contain” or “produced in a facility” statement, although these statements are not required in the U.S.

Sesame, named the 9th major food allergen in the United States, comes in forms including oil, seeds and more.
From hummus to baked goods to sushi, sesame is a prevalent and versatile ingredient found in foods around the world. Yet for individuals with an allergy to sesame, consumption can be dangerous, with reactions ranging from mild to severe.

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