sharrrper t1_j41yyno wrote
Heard all about this from my brother over Christmas. He has a 4 year old with a pretty significant sesame allergy. At first they were excited when this passed because sesame being officially a "major" allergen meant it would be required on food labels explicitly rather than potentially just part of "seasoning" or whatever.
The problem however, is that in order to not have to put sesame on the label, the companies are required to thoroughly clean production lines between different runs to ensure no cross contamination of sesame into products that don't contain it. Their solution to this has apparently been "fuck it, sesame is in everything now" and have just done things like add 15% sesame flour into their bread recipe and mark it on the label.
So now my nephew can eat almost nothing commercially produced safely.
onioning t1_j42eaf8 wrote
Just to add on, the alternative is to not use sesame products at all. No doubt some have chosen that route.
hamhead t1_j42ewhr wrote
Yes, but now you’re into niche production.
onioning t1_j42fpei wrote
Bakery products without sesame are not niche. It's hardly rare for a baked product to have sesame, but nor is it anywhere remotely ubiquitous.
hamhead t1_j42g6m1 wrote
No, but production facilities that don't deal with it at all *are* niche.
That might be a slight exaggeration but not by a lot. The facility would have to be set up specifically for this.
onioning t1_j42gien wrote
They're really not. They're the norm. Most production facilities only do a few things anyway. The large majority never used sesame in the first place.
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