For years, wedding allergy planning in the U.S. ran on a list of eight foods. That list now has nine. Sesame became a federally recognized major food allergen on January 1, 2023. Many RSVP forms, caterer intake sheets, and menu-card templates were never updated. If yours still asks guests about "nuts, shellfish, dairy, or gluten," a sesame-allergic guest may not know to speak up, and your team may not know to ask.

Nothing here calls for panic. You need a quick audit of the questions you ask, the dishes you serve, and who on your vendor team is responsible for each answer.

What Changed, and What Didn't

The Food Allergy Safety, Treatment, Education, and Research (FASTER) Act was signed into law on April 23, 2021. It named sesame the ninth major food allergen, effective January 1, 2023. According to the U.S. Food and Drug Administration (FDA), the nine major food allergens are:

• Milk
• Eggs
• Fish
• Crustacean shellfish
• Tree nuts
• Peanuts
• Wheat
• Soybeans
• Sesame

Couples often miss one detail. The FASTER Act's allergen-labeling requirement covers packaged foods and dietary supplements. A plated entrée, a carving station, or a passed appetizer at your reception has no package and no label. The law makes packaged ingredients easier for your caterer to verify. It does not put a warning on the dish that reaches your guest.

For unpackaged food, the FDA's model 2022 Food Code adds sesame to its allergen definition. It also calls for written notice to consumers when a major food allergen is an ingredient, through menus, placards, table tents, or similar means. The Food Code is a model, though, not federal law. It applies only where a state or local authority adopts it. Florida's Division of Hotels and Restaurants lists the 2017 edition as its adopted Food Code, effective November 1, 2019. That means you should not assume the 2022 written-notice provision applies to your South Florida event. You also should not assume it doesn't. Venues can set stricter policies than the state. Confirm current requirements with your caterer, your venue, and the Division if you need a definitive answer.

Where Sesame Hides on a Wedding Menu

Sesame is easy to spot on a sesame bagel and easy to miss nearly everywhere else. Ask your caterer about these common sources:

• Dips and spreads: hummus and baba ghanoush typically contain tahini, which is sesame paste.
• Dressings, marinades, and glazes: sesame oil and toasted sesame seeds often appear in Asian-inspired dishes, slaws, and poke.
• Sushi and raw bars: rolls are often finished with seeds or seasoning blends such as furikake.
• Breads and baked goods: burger buns, breadsticks, crackers, and rolls with "everything" seasoning.
• Spice blends: za'atar and some dukkah blends commonly include sesame.
• Desserts: halva, sesame brittle, and some cookies and pastries.
• Late-night snacks and favors: packaged items brought in by a vendor or a family member, outside the caterer's kitchen.

The FDA also warns that some manufacturers changed recipes after the FASTER Act took effect, so products that never contained sesame may now include small amounts. A product your caterer "always uses" is still worth a fresh label check.

Updating Your Allergy Plan: Six Practical Steps

1. Fix the RSVP question. Replace a short allergy checklist with an open field such as "Please list any food allergies, including severity." If you use checkboxes, include sesame.
2. Share the full guest list of allergies with your caterer. Send names, table assignments, and severity. A note that says "two sesame allergies" is not enough for service staff to act on.
3. Ask for an ingredient review of every dish. Have your caterer flag all nine major allergens on each item. Pay special attention to sauces, garnishes, oils, and bread service, where sesame tends to slip through.
4. Account for every food vendor. Your cake baker, dessert bar, food truck, and late-night snack provider each need the same allergy information. Decide in advance who is responsible for confirming their ingredients.
5. Label buffets and stations clearly. Self-serve formats give guests more independence, but only when signs are accurate. Ask for allergen notes at each station, even if your jurisdiction doesn't require them.
6. Brief the service team. Servers should know which guests have allergies, which plates are prepared for them, and whom to ask when a guest has a question they can't answer.

Cross-Contact: The Part Menus Don't Show

Removing sesame from a recipe is only half of the job. Cross-contact happens when an allergen transfers from one food to another through shared equipment or handling. At events, common points of transfer include:

• shared fryers and grills
• cutting boards and prep surfaces
• serving utensils that move between buffet trays
• garnishes applied in bulk at the pass

For guests with a severe allergy, many caterers prepare and plate a separate meal, mark it clearly, and serve it directly rather than routing it through a shared buffet. Ask your caterer how they handle this. Then ask the guest what level of precaution they need. People who live with food allergies are usually clear about what keeps them safe.

Planning Your Menu With VNV Events

VNV Events plans and caters weddings across Broward, Miami-Dade, and Palm Beach counties. Allergy information is part of our menu planning from the first tasting, not a last-minute change. If you are building a menu around Mediterranean, Middle Eastern, or Asian-inspired dishes, where sesame is common, raise it early. That leaves room to keep the flavors you want while giving allergic guests a plate that is safe and just as good.

FAQs About Sesame Allergies at Weddings

What should I do if a guest has a sesame allergy?

Tell your caterer as early as possible, with the guest's name, table, and the severity of the allergy. Ask how they will prevent cross-contact, and whether the guest will receive a separately prepared plate. Contact the guest directly too. They can tell you what precautions they need, and you can let them know what to expect.

Is sesame oil an allergy risk?

Treat it as one unless your caterer confirms otherwise. Federal law exempts highly refined oils from the major food allergen definition. Don't assume the oil in a dressing or marinade meets that standard. Ask your caterer to identify the specific product and how it is processed.

How can I make my wedding food safe for all guests?

No menu can promise zero risk. A clear process lowers risk considerably: collect allergy details in your RSVP, review every dish against all nine major allergens, include outside food vendors, label stations, and brief the service staff. A tasting is a good time to go over these details with your caterer.

Where can I find reliable information on food allergens?

The FDA's food allergies page covers federal labeling rules and the current major allergen list. For Florida food service requirements, consult the Division of Hotels and Restaurants. For questions about a specific guest's medical needs, the guest and their healthcare provider are the right source.

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