Issue View | Council I | 2023 Biennial Meeting

This is a brand new Issue.

Bread bakers adding sesame flour to recipe rather than "may contain."

I would like the conference to consider a way to induce bread bakers to stop making breads more dangerous by adding sesame flour to their recipes. Perhaps by changing the requirements of a "may contain" statement to be more protective of the manufacturers yet still alerting consumers of the possible presence of sesame. Many sesame allergic people have safely eaten many breads for years that had possible cross contact with sesame seeds. The seeds are less allergenic than the flour that is now being added. Eating bread anywhere outside the home has become much more dangerous and nearly impossible for sesame allergic people. It was much safer and easier before the FASTER Act went into effect.

The public health consequences of bread makers adding sesame four is massive. Many previously safe places are now dangerous. Caregivers of small children, and many parents themselves, may not know of the additional risks of their previously safe spots. Accidental ingestion risks for sesame allergic people have increased tremendously.

Working with the stakeholders to find a solution or maybe labeling language that protects consumers, but does not compel the bakers to add the allergen to previous recipes that did not contain sesame. There has to be a better solution than adding a dangerous and potent form of the allergen to recipes rather than to have an appropriate label . Maybe also consider an incentive for eliminating sesame since it isn't a critical ingredient in many of these products. It does not offer additional nutritional value and is only ornamental for most breads.