New label law has unintended effect: Sesame in more foods
A new federal law requiring that sesame be listed as an allergen on food labels is having unintended consequences — increasing the number of products with the ingredient.
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.
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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.”
The new law, which goes into effect Jan. 1, requires that all foods made and sold in the U.S. must be labeled if they contain sesame, which is now the nation’s ninth major allergen. Sesame can be found in obvious places, like sesame seeds on hamburger buns. But it is also an ingredient in many foods from protein bars to ice cream, added to sauces, dips and salad dressings and hidden in spices and flavorings.
Advocates for families coping with allergies lobbied for years to have sesame added to the list of major allergens. Congress in 2004 created labeling requirements for eight: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybeans.
More than 1.6 million people in the U.S. are allergic to sesame, some so severe that they need injections of epinephrine, a drug used to treat life-threatening reactions. Cases of sesame allergy have been rising in recent years along with a growing number of foods that contain the ingredient, said Dr. Ruchi Gupta, a pediatrician and director of the Center for Food Allergy &Asthma Research at Northwestern University.
