In-N-Out Burger’s CEO, Lynsi Snyder, has come under fire for suggesting that the amount of sesame in the chain’s burger buns is safe for people with sesame allergies. Sung Poblete, CEO of Food Allergy Research & Education (FARE), condemned Snyder’s comments as “troubling and dangerous.”
FARE’s statement, released on June 15, emphasized that “each individual has their own food allergy reaction sensitivity, and what is safe for one may cause a life-threatening anaphylactic reaction for another.” Poblete’s concern follows the Food and Drug Administration’s 2021 declaration of sesame as the ninth major food allergen and the subsequent law requiring sesame to be listed on food labels.
The controversy began when Snyder responded on Instagram to a user urging In-N-Out to avoid using suppliers that include sesame flour in their buns. Snyder, citing her own experience with her son’s sesame allergy, claimed, “the amount in our buns is safe,” and argued against completely depriving individuals of the allergen, stating, “I’m not a doctor, but it’s not as drastic as some are making it.”
Poblete criticized Snyder’s remarks, calling them “disingenuous in the worst possible way,” and highlighted the unpredictable nature of sesame allergy reactions.
Earlier in June, In-N-Out announced that as of June 12, their hamburger buns would contain a small amount of sesame flour, constituting less than 2% of the ingredients. The company noted that many bakeries cannot guarantee sesame-free buns due to cross-contamination risks.
Poblete accused bakers of adding sesame flour to avoid thoroughly cleaning their manufacturing lines. With about 0.23% of the U.S. population affected by sesame allergies, reactions can range from mild symptoms like hives to severe anaphylaxis, underscoring the need for cautious and informed communication regarding food allergens.