Sesame recently joined the list of major food allergens in the USA, EU, and other regions. Understanding sesame’s allergen properties, where it hides in foods, cross-contamination risks, and labeling changes reveals why bakers must now carefully manage sesame and why allergic individuals must check labels more carefully.
Sesame Allergy Prevalence
Sesame allergy affects approximately 0.1-0.3% of the general population in Western countries, but prevalence is significantly higher in Middle Eastern, Asian, and African populations (1-5%). Global migration and multicultural food consumption has increased sesame exposure, raising allergy prevalence worldwide. Additionally, sesame allergy appears to be increasing in children and adolescents in developed countries.
Severity ranges from mild oral allergies (itching/swelling of lips/mouth) to severe anaphylaxis. Sesame ranks among more severe allergens—anaphylaxis is not uncommon. This severity, combined with increasing prevalence, led regulatory agencies to designate sesame as a “major allergen” requiring mandatory labeling in 2023 (USA) and earlier in other regions.
Sesame Allergen Properties
Sesame’s primary allergens are seed proteins (particularly 2S and 11S albumins). These proteins are: heat-stable (cooking doesn’t reliably destroy them), robust (resist processing), and potent (small amounts can trigger reactions). Sesame oil is primarily fat and contains minimal allergen protein—pure sesame oil is generally safe. However, sesame seed paste, tahini, and processed products containing sesame flour/meal contain full allergen load.
The allergen proteins can transfer through processed foods—sesame used in manufacturing can contaminate equipment and subsequent products. Additionally, sesame seeds used in one part of a facility can create airborne particles or cross-contamination elsewhere in the facility.
Sesame in Baked Goods & Bakeries
Bakeries frequently use sesame seeds: sprinkled on rolls/bagels, incorporated into multi-grain breads, included in bagel seasonings (“everything bagel”), mixed into crusts/toppings. Many bakeries source ingredient mixes containing sesame without realizing it. Facilities processing sesame-containing products create airborne sesame seed particles and surface contamination affecting non-sesame products.
Small bakeries often can’t segregate sesame-containing products from others—using the same mixers, ovens, and handling areas. This makes complete sesame avoidance impossible in many bakeries. Large commercial bakeries are increasingly implementing sesame-free product lines and dedicated processing to address allergen concerns.
Cross-Contamination Risks
Cross-contamination occurs through: (1) Shared equipment: Mixers, ovens, slicers, and other equipment used for sesame products transfer sesame to subsequent products. (2) Shared surfaces: Work tables, cutting boards, and handling areas retain sesame seeds/particles. (3) Airborne particles: Sesame seed fragments aerosolize during handling, contaminating nearby products. (4) Shared hands/utensils: Workers handling sesame-containing products then touching non-sesame products without washing hands.
Complete sesame avoidance in shared facilities is nearly impossible. Allergic individuals must either: source from dedicated sesame-free facilities, accept very small residual sesame risk, or make their own baked goods.
Labeling & Disclosure Rules
USA (as of 2023): Sesame is a “major allergen” requiring mandatory labeling. All sesame must be disclosed clearly on ingredient lists. Precautionary labels (“may contain sesame”) are permitted but not required. EU: Sesame must be disclosed on ingredient lists. Other regions increasingly require sesame labeling.
The labeling changes mean bakers must: review all ingredients for hidden sesame, update ingredient lists, and implement cross-contamination prevention procedures. Mislabeling—omitting sesame that’s present or in multi-ingredient products—creates legal liability and health risk.
Challenges for Bakeries & Manufacturers
Reformulating products to remove sesame is complex: multi-grain mixes often include sesame (requiring custom mixes without sesame); shared facilities make cross-contamination prevention expensive; ingredient sourcing becomes more complex (suppliers must certify sesame-free); labeling is more complex (managing “may contain” statements).
Smaller bakeries often cannot afford specialized equipment or separate production lines for sesame-free products. This creates a market opportunity for sesame-free bakeries but challenges for traditional operations.