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The 14 UK Allergens

Sesame Allergen: Seeds, Oils & the Growing UK Allergy Concern

Managing Sesame Allergen in Your Food Business

Quick answer

Sesame allergy is one of the fastest-growing food allergies in the UK, and it can cause severe reactions including anaphylaxis. Sesame appears on menus as visible seeds on bread rolls and burger buns, but it also hides in tahini, hummus, halva, many Middle Eastern and Asian dishes, and some processed foods. Sesame oil is widely used in Chinese, Japanese, and Korean cooking. For food business operators, sesame represents a significant risk because it is both a visible ingredient that staff may overlook and a hidden ingredient in sauces and pastes. The seeds are small enough to transfer easily between products during storage and preparation, and sesame protein is heat-stable, so cooking does not reduce the risk.

  • Sesame allergy is one of the fastest-growing food allergies in the UK and can cause anaphylaxis.
  • Tahini, hummus, sesame oil in Asian cooking, and sesame-topped breads are the most common sources in commercial kitchens.
  • Sesame seeds scatter easily and settle on other products, making cross-contact control in bakeries especially challenging.

Key takeaways

Sesame allergy is one of the fastest-growing food allergies in the UK and can cause anaphylaxis.
Tahini, hummus, sesame oil in Asian cooking, and sesame-topped breads are the most common sources in commercial kitchens.
Sesame seeds scatter easily and settle on other products, making cross-contact control in bakeries especially challenging.
Always offer a plain bun alternative for sesame-topped burger buns and handle the swap without cross-contact.

Where Sesame Appears in Your Kitchen

Sesame has two main forms in commercial kitchens: visible seeds and hidden derivatives. Visible sesame includes: seeds on burger buns, bagels, bread rolls, and flatbreads; sesame seed garnishes on salads, sushi, and Asian dishes; and sesame snaps or brittle. Hidden sesame is more common than many operators realise. Tahini (ground sesame paste) is the base of hummus, baba ganoush, and many Middle Eastern dips and dressings. Sesame oil is a standard ingredient in Chinese, Korean, and Japanese cooking, used in stir-fries, dressings, and marinades. Halva is a sesame-based confection. Some bread products use sesame flour. Gomashio (sesame salt) is used in Japanese and macrobiotic cooking. Some commercial dressings, particularly Asian-style dressings, contain sesame oil. Dukkah (the Egyptian spice blend) contains sesame seeds. Some energy bars, granola, and muesli contain sesame. Falafel may contain sesame. Turkish, Greek, and Middle Eastern pastries often use sesame as a coating or filling. The growing popularity of Middle Eastern and Asian cuisines in UK restaurants means sesame exposure in commercial kitchens is increasing.
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Cross-Contact Prevention for Sesame

Sesame seeds are tiny and scatter easily. They fall off bread rolls and burger buns during handling, settling on surfaces, trays, and other food items. This makes cross-contact particularly difficult to control in bakeries and kitchens that handle sesame-topped products. Key controls: store sesame-topped and sesame-free bread products in separate containers and on separate shelves. Use tongs or gloves when handling sesame-topped items and change them before handling sesame-free items. Clean surfaces, boards, and trays after handling sesame products. In bakeries, bake sesame-topped products after (not before) plain products to prevent seeds falling onto plain items during handling. Sesame oil can splash during cooking and contaminate nearby dishes. Use separate pans and woks for sesame-free cooking, or clean thoroughly between uses. Hummus and tahini containers should have dedicated serving utensils that are not used for sesame-free dips. On buffets and deli counters, place sesame-containing items away from sesame-free options and use separate serving equipment.

The Growing Prevalence and Declaration Requirements

Sesame allergy has been increasing in the UK and globally, partly attributed to the growing consumption of hummus and sesame-containing foods in Western diets. This trend means more of your customers are likely to have sesame allergy than a decade ago. Under the Food Information Regulations 2014, sesame must be declared whenever present as an ingredient. For prepacked foods, "sesame" or "sesame seeds" must be emphasised in the ingredients list. For restaurant menus, sesame must be flagged on your allergen matrix. A common gap in allergen declarations is the sesame on bread products. If your burgers are served on sesame buns, the bun contributes a sesame allergen declaration to the dish. If you also offer plain buns, ensure staff know to offer the plain option to sesame-allergic customers and to handle the substitution without cross-contact. Sesame oil in Asian dishes is another commonly missed declaration. Check every stir-fry sauce, marinade, and dressing for sesame oil content.

What to do next

Audit all bread products, dips, and Asian sauces for sesame content

Check which bread rolls, buns, and flatbreads contain sesame seeds. Review all hummus, dips, and Asian sauces for tahini or sesame oil. Update your allergen matrix.

Store sesame-topped bread separately from plain bread

Use separate containers, trays, or shelves for sesame-topped and sesame-free bread products. This prevents seeds from falling onto plain items during storage and handling.

Ensure plain burger buns are available as an alternative

Stock plain buns alongside sesame buns and train staff to offer the substitution when a customer declares sesame allergy. Handle the swap with clean hands or fresh gloves.

Common mistakes to avoid

Mistake
Forgetting that burger buns add sesame to the allergen declaration for the whole dish
Instead
A burger served on a sesame bun contains sesame allergen. Your allergen matrix must reflect this, and staff must offer a plain bun alternative to sesame-allergic customers.
Mistake
Not checking stir-fry sauces and dressings for sesame oil
Instead
Sesame oil is a standard ingredient in many Asian sauces and dressings. Check every bought-in sauce used in your kitchen for sesame content.

Frequently asked questions

Is tahini the same as sesame?

Tahini is ground sesame seed paste. It is a concentrated sesame product and must be declared as containing sesame. Hummus, baba ganoush, and many Middle Eastern dressings contain tahini.

Is refined sesame oil safe for sesame-allergic customers?

Refined sesame oil may contain lower levels of allergenic protein, but studies have shown it can still trigger reactions in sesame-allergic individuals. Unlike highly refined peanut oil, refined sesame oil does not have a strong safety track record. Declare it and advise customers with sesame allergy to avoid it.

Can sesame seeds be removed from a bread roll to make it safe?

No. Sesame protein transfers to the bread during baking, and removing visible seeds does not remove the allergenic protein embedded in the surface. Always substitute with a genuinely sesame-free product.

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Related resources

How-To Guides

How to Manage Allergens in a Commercial KitchenHow to Set Up Allergen ProceduresHow to Train Staff on Allergen Management

Glossary

The 14 Allergens (UK Law)Cross-Contamination PreventionAllergen Awareness Training

Expert Answers

What Are the 14 Allergens in the UK?

UK Regulations

Food Information Regulations 2014Natashas Law (Food Information Amendment 2019)

Free Tools

Allergen Matrix Builder

Paddl Features

Allergen Management

Free Templates

Allergen Matrix Template

Compliance Risks

Allergic Reaction to Food ServedAnaphylaxis From Undeclared Allergen

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