Labeling sesame as an allergen is increasing usage rather than decreasing it

Sesame will soon be required to be labeled as an allergen on food, which is leading to more sesame being used in food.

Food industry experts said the requirements are so stringent that many manufacturers, especially bakers, find it simpler and less expensive to add sesame to a product — and to label it — than to try to keep it away from other foods or equipment with sesame.

As a result, several companies — including national restaurant chains like Olive Garden, Wendy’s and Chick-fil-A and bread makers that stock grocery shelves and serve schools — are adding sesame to products that didn’t have it before. While the practice is legal, consumers and advocates say it violates the spirit of the law aimed at making foods safer for people with allergies.

“It was really exciting as a policy advocate and a mom to get these labels,” said Naomi Seiler, a consultant with the Asthma and Allergy Foundation of America whose 9-year-old daughter, Zoe, is allergic to sesame. “Instead, companies are intentionally adding the allergen to food.”

Via Alec Stapp