Sesame allergies: the science behind sesame allergens, prevalence, and implications for food processors

Sesame is one of the food substances listed in Schedule 9 of the Australia New Zealand Food Standards Code that requires sesame to be identified with a mandatory advisory statement and declaration in accordance with Standard 1.2.3 of the Food Standards Code. In the US, the enactment of the Food Allergy Safety, Treatment, Education and Research Act of 2021 has meant that from 1 January 2023 sesame must now be listed as a major food allergen to be expressly declared. Failure to do so will result in the FDA considering the food as misbranded or, in some cases, adulterated. This article considers the scientific and regulatory issues concerning sesame. In particular, it explains various technological and biological aspects of sesame that have an impact – apart from the need for mandatory declaration.