The addition of sesame as the ninth major allergen under U.S. federal law has reshaped allergen labeling requirements across the food industry. Since January 1, 2023, sesame must be clearly declared on packaging, a change mandated by the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act.

Why sesame?
Sesame allergies affect more than 1.5 million people in the U.S., and reactions can be severe—even life-threatening. It was added to the list of major allergens because of:

• The high prevalence of allergic reactions
• The difficulty in detecting sesame, which is often hidden under terms like “spices” or “natural flavors”
• Its growing use in baked goods, sauces, snacks, and plant-based products

Labeling requirements
Under the FASTER Act, sesame allergen labeling may appear on packaging in a few ways:
By its common or usual name in the ingredient list

• Example: Ingredients: Brown rice flour, sesame seeds, potato starch, flax seeds, olive oil, quinoa, salt

In a “Contains” statement immediately after or next to the list of ingredients

• Example: Ingredients: Potatoes, canola oil, spices (sesame, wheat), salt, garlic powder, sugar, natural flavoring CONTAINS: Wheat, Sesame

In parentheses following the name of the ingredient in the ingredient list

• Example: Tahini paste (sesame, canola oil), water, garlic, lemon juice, parsley, salt

This rule applies to:

• Packaged foods regulated by the FDA
• Both domestic and imported products
• Products manufactured on or after January 1, 2023

For full details, refer to the FDA FASTER Act Guidance.

Beyond the label: Preventing cross-contact
While labeling is the legal requirement, preventing cross-contact is a critical best practice during production. Facilities must ensure that sesame doesn’t unintentionally enter products that should be allergen-free. This includes updating cleaning procedures, managing storage areas, and strengthening label verification steps.

Training for allergen management
Although sesame has been required on labels since 2023, ongoing training remains essential. Teams should be equipped to:

• Properly handle ingredients containing sesame
• Follow updated sanitation and storage SOPs
• Verify that labels correctly declare sesame on finished products

Training ensures that allergen management isn’t just a compliance exercise, but a daily practice that protects consumers.

Support for implementation
Go HACCP supports food businesses in managing sesame as a major allergen by:

• Reviewing and redesigning labels for compliance
• Standardizing supplier documentation and verification
• Updating SOPs and prerequisite programs (PRPs)
• Delivering allergen management training tailored to facility needs

Whether you’re a bakery, snack company, or co-packer, sesame must be managed with the same rigor as any other major allergen.

Final thoughts
The addition of sesame to the FDA’s allergen list underscores the importance of staying current with food labeling laws and best practices. Allergen mislabeling remains one of the top drivers of recalls. With updated labels, strong cross-contact controls, and continuous staff training, food facilities can stay compliant and protect allergic consumers.